Thursday, May 28, 2015

On Lipsticks and Glorious Food at Chelsea Kitchen

Here's the thing, I'm not a lipstick person but I can not deny the fact that for most women, that includes me, not wearing a color on your lips seem to make your look incomplete.   Had to admit, that due to lack of ample time to prepare for an event where you needed to look at your best or just a bit nicer, sometimes considering how your lips would look are often shrugged off.   Like most moms, who only have  a few time for themselves, wearing make up have been such a duty, specially if you don't have a comprehensive know-how.  Unless you have the skill and guts of this last lady in the video.

Or a little magic can come in handy...

Many women, if time-pressed, a lipstick will do fine to add that pop in your face.  It really does the trick, specially on occasions when you feel lethargic or anemic.  However, for foodies like me, the issue with lipstick is significant.  It's not a question anymore of whether you'll put on whatever color you want, the issue herewith is if it would stay on after a bite or sip or two.  

I'm a food-blogger if you still haven't noticed, not a hard-core beauty blogger, though I have written considerable amounts of reviews of some beauty products, though reviewing a lipstick brand is ticked off in my list.  It still leaves me with this bugging question whenever I apply a lipstick before I go to review a restaurant.  Probably many bloggers would relate to this, case in point: how many times have you had the experience of having a group photo after an event which entailed lots and lots of eating?  

This also goes to those who attend events with loads of feasting and drinking.  Why is it that photo ops happen at the end of events when your hair is already everywhere and with terribly faded lipstick.
This prompted me to ask a certain beauty blogger about a good lipstick brand that can stand such tests and would not leave you looking less of a color on your lips.  Whether you'd be having a coffee meeting, attending a wedding or a birthday, partying all night or eating out with a date, at the back of every ladies' mind is "do I still have my lipstick on?"

With that in mind, I decided to partner with a lipstick junkie, who happens to be a mom like me and a blogger who fared to do unabashed reviews of local brands (though she also have reviews of top imported brands as well)- Monika de Veas of  Lipsticks and Moe.

The venue: CHELSEA KITCHEN, SM Mega Mall

With a theme at hand, I asked Ms. Mela of Raintree Restaurants to host a blogger-get-together where bloggers can try some of  Monika's Collection of lipsticks.  And yes, since I'm on a look out for fail-proof lipsticks that can make me cross out embarrassing faded, bled and smudged lipstick before that dreaded last minute photo op, we went across the board and tested them out.

Of course, the best thing to test the lipsticks on us, is with a hefty lunch with dishes that are rich, colorful, bursting with flavor and smothered with savory and creamy sauces and some beverage to pair the dishes with.

One best restaurant that fully satisfied our needs for such an eventful meet-up was at Chelsea Kitchen.

All of us girls loved the vibrant, fresh and cozy feel of the Chelsea Kitchen even though it's smacked right at the entrance of Mega Fashion Hall.  Positioned strategically in an open concept brings out the modern kitchen vibe, as if some Ginny in a bottle caused a modern and beautiful kitchen to appear at the floodgate of fashionable mall. 

Hues replicating the zesty colors of nature such as oranges, yellow and greens are thrown everywhere in a lovely mix.  Mismatched tables and chairs brings out its funkiness and playfulness in the interior but in an elegant scale, kind of sends out a message that their menu is styled in that manner.

Lots of lights beaming in the room, perfect for capturing your beautifully plated dishes.

I so love the open kitchen concept, brings out the HGTv-mom in me.  HGTv stands for Home and garden TV, btw.

Lipstick-test with some of Chelsea Kitchen's Best-sellers

We used these guidelines for the Food vs. Lipstick Challenge.  Basically our aim is to find the best lipstick product that holds true to the taglines -long-wearing, no smudge but making sure it won't harm our lips.

Moisture Madness

Since Monika brought different brands and colors of lipsticks,  our first task was to find a color that suited us and saw to it that it won't dry out our lips, since we will be applying and removing them and re-applying.  This fun task may or may not harm our lips, like parching.  It's been found to be a common problem with long-wear colors, but the good ones keep moisture levels intact.

Me wearing M &Co. in red

Me on a Chocolat Brown NYX 

Em Trava of A Madmoiselle's World

Joy M. of Occasions of Joy
Roch of

Testing Notes: We doubt that any cosmetic chemists use the pizza test, so we did it.

Verdict: Mac kept my lips moisturized from the time I had it applied but it easily transferred to my pizza.

Hot Stuff

The color has to be able to withstand heat and humidity. Steaming pots can make a hot mess of makeup, particularly in the form of smears and smudges. We watched for both.

Testing notes: Some of us noted time of application, then subjected products to the warm dishes served by CK.  I tested this with hot tea the soup served with the Triple Decker Club Melt and the pasta.

Verdict:  Amongst the products I've tried, Flormar, Nyx, Mac, M & Co., I didn't find one that passed this criteria.

Here, my friend Joy used my Flormar and ate her portion of Squid Ink and Clams Pasta, now check out her lips.

Made for Meals

We subjected lip colors to the chosen specialties, sandwiches, soup, salad, pasta and smoothies.
Testing notes: Every time we ate, we checked to see if there was any lipstick fading.


Drinking water probably is the first thing diners do upon sitting on a restaurant table.  Another thing usually bugs me are the lipstick stains on my coffee mugs or cups, so we also monitored our mugs, and beverage glasses.

Testing notes: Whenever we took a sip, we checked our lips and the rims of our glasses.

The Napkin Test

Short of an after-work date, there's nothing better than a napkin for determining whether a lipstick will kiss right off.

Testing notes: Some of us used napkins to see if the color would kiss off.

After we've tried several lipsticks and indulging with our epicurean feast, here are some tips my friends gave.
  • Think about your food choice. I'll eat huge burgers with lipstick on, but sometimes the lipstick comes off on the bun. It's generally best to order food that requires utensils and can be cut into smaller pieces.
  • All it takes is being a bit more mindful of how you use your fork or spoon! It's just a matter of biting down with your teeth more so than your lips.
  • Finger foods are not usually a problem as long as they are bite-size and I'm able to pop them right in my mouth. Nothing bugs me more than when I take a bite out of something and lipstick ends up on my chin or nose. It takes a big bite to make that kind of smudge, but it happens and it's the worst.
  • Take smaller pieces of what you're eating when at parties so that the food won't touch your lips, and always carry a small compact with you so you can slip into a corner and check your lips after eating.
The event was such a fun-success!

After all, the food in Chelsea Kitchen was indeed a tough challenger for Monika's lipsticks. Let me now share you what we had on that lunch.

We first had the Sesame Seared Tuna and Mango Salad (P 350).  The colors in the bowl says it all - fresh, healthy and all-yummy.  I love the half cooked Tuna slightly covered and seasoned with black peppers and sesame seeds.  A hodge-podge of a salad, it has all my faves in it, lettuce, lola rosso, tomato, carrots, scallions and ripe mango.  Served with two sauces, ponzu honey and sweet miso sauce.

Six pieces of these Crispy Hot Wings (P 295) is enough to ruin my lipstick, I don't mind!!! The blend of sweet and not too spicy flavors gives me enough reasons to forget about my make up, it's that scrumptious.  It has carrots, cucumbers, and jicama and serve with an aioili.

Stone-fired pizza, brick oven pizza and also wood-fired pizza, these are just the rustic way of creating a traditional Italian pizza and I must say that the 12" Super Garlic Cream Pizza (P 250) serve to us was what I was expecting for in a true-blue pizza.
I belong to a pizza-lovin' family and I would recommend this in a heartbeat.  It was something tweaked but love how they added the toasted tinapa flakes on top of everything.  

Most of the people I know who have eaten here have raved about the 4-Hour Cola Ribs (P 450). Now, I've joined the bandwagon.  It was simply delirious, though I was a bit caught up with the lipstick challenge, up until now the savoriness of the sauce and the "uber" tender pork meat still lingers in my thought, and as I'm finishing this post up, I'm dying to get my hands on these.

I believe in what cola drinks can do to meat, either as a marinate or as a sauce extender, it does wonders.  Every time I make chicken barbecues or roast a whole chicken in the oven, I make sure that there is a hefty portion of colas (or sodas) set aside, for drizzling or in the marinate.

I guess I really picked the perfect place for this event and Chelsea Kitchen knows how to support our cause.  The Squid Ink and Clams Pasta (P 320) was beyond comprehension the winner when it comes to this challenge.  It has that scary black sauce that evenly penetrated every ingredient of the dish.  After every mouthful, licking your lips would be a must.  Even the classiest gourmand would likely attest to this.

Made less scarier with angel hair, a thinner pasta, was used and clams were a good compromise to this.

Merry Mela's top recommendation is the Ultimate Grilled Cheese (P 295).  How can I say no to three different kinds of cheeses melded together inside two brioche breads and grilled to a crusty perfection.  The wholesome serving were brought on a wooden tray with fries, Cappucino Tomato Soup.

Grilled pesto chicken, farmer’s ham, egg salad, American cheddar, romaine, and tomatoes. were sandwiched in between two sliced foccacia.  The Triple Decker Club Melt (P 320) is a steal for that quick lunch without being bloated and guilty.  It is served with fried sweet potato.

It was no ones birthday but who cares, we just had to try their Birthday Cake (P 195).  Listed under their artisanal cakes, it's a heavy vanilla pound cake smothered with buttercream icing.  It wasn't that spectacular no new taste just the saccharine to break the savory.

Chelsea Kitchen is a mix of different cuisines and their comprehensive menu listing is something worth looking at and trying.  They're so easy to spot, making the perfect venue for group meet ups and family dinners.

I had fun with these lipstick divas and can't wait to come up again with a crazy event for my friends in blogging.

Thanks Chelsea Kitchen and Raintree Restaurants for accommodating us.  

Zomato Says Hello to Cebu

Zomato, the world’s fastest growing food and restaurant discovery platform, will be expanding services to Cebu and its wide array of dining options by the end of May.

“Cebu is a world-famous travel and food destination, not just for Manila dwellers, but also for international travellers. Based on recurring customer feedback, we jumped on board, explored the city, and began collecting data to provide better food and restaurant search information for the hungry public,” shared Zomato Philippines Country Manager Anton Ojeda.

Available in 22 countries, and backed by 80 million foodies monthly, Zomato is your best option to search for and discover great places to eat. It’s an online and mobile restaurant search and discovery service, providing extensive info on just about anything you would need to know in order to make your preferred foodie decisions. Users can search by collections, which are theme-based lists based on user traffic, popularity, and relevance; by neighborhood, by cuisine, by kind of establishment – or even by budget.

With updated, clear menus, pictures, user reviews and ratings, and maps, Zomato Philippines has made a loyal following, with an average of 12 million users monthly and covering 11,000 restaurants in Metro Manila, Antipolo and Tagaytay. “We scouted close to 3,000 restaurants in Cebu, and we’re excited to eat in all of them with fellow foodies, around the country and from all over the world,” Ojeda said.

About Zomato

Zomato ( is an online and mobile restaurant search and discovery service, providing in-depth information for over one million restaurants across 22 countries. Zomato's core content features include menus, photos, and geocoded coordinates for restaurants. It currently serves over 80 million monthly visitors globally.

Zomato was founded in 2008 by Deepinder Goyal and Pankaj Chaddah. The company is present in over 100 cities across India, the UK, Ireland, Canada, Poland, the Czech Republic, Slovakia, UAE, South Africa, New Zealand, the Philippines, Portugal, Brazil, Chile, Turkey, Indonesia, Lebanon, Sri Lanka, and Qatar. Zomato recently acquired Urbanspoon, marking its entry into the United States and Australia.

Sunday, May 24, 2015

Win Against Summer Acne with Proactiv

I’m summoning the summer-goddess in me as we head on the beach and feel the sand on our sun-scorched flip flops.  Notwithstanding the heat and what  summer  can do to our skin, it would be just dandy to meet some tips and tricks in maintaining that healthy glow and blemish-free skin.  We can’t deny the fact bring several complications to the skin and many poor unfortunate souls succumb to these.

I have this love hate relationship with summer you know, I do love how it brings out every beauty in the beaches and wherever the sunshine strike it is gorgeous but sweating, of dear Lord, sweating early in the morning without even moving or carrying something, that’s what I hate.  To make it worse, sweating can actually lead to acne. Sweat when mixed with excessive oil, dirt and bacteria on skin clog pores and lead to breakouts.  Though your overactive oil glands going on overdrive this summer, you can still have fun in the sun with your most potent anti-pimple helper:  Proactiv Solution, the leading anti-acne treatment product.

I wouldn’t recommend it if it’s not safe and effective for almost everyone, me and my 17 yeart old daughter have proven it  to help prevent facial blemishes from becoming a larger skin problem.

How Proactiv Can Address Acne?
Proactiv’s mild formulations gently exfoliate your skin, remove excess oil and deliver powerful acnefighting medicine. Its acne-care system can work alone or in combination with a dermatologist’s
prescriptions, and now with micro-crystal medicine for fast pore penetration and instant acnefighting

How to Achieve Acne-Free, Summer Ready Skin?
Proactiv requires less than five minutes a day. It’s easy to make it an essential part of your daily
skincare regimen. Its oil-free formulation is designed to absorb excess oil to help give your face a
more mattified appearance while helping to assist the skin in the fight against acne. This also helps
the skin to remain soft, smooth and hydrated without looking or feeling greasy.

Simple Three-Step System to Acne-Free Skin:


Step 1: Renewing Cleanser
This medicated Renewing Cleanser is made with exclusive micro-crystal benzoyl peroxide –
featuring smaller, finer particles designed to quickly penetrate pores to start killing acne-causing
bacteria on contact. Tiny exfoliating beads gently remove dirt, excess oil and dead skin cells to help keep pores from clogging.


Step 2: Revitalizing Toner
This refreshing, alcohol-free toner helps remove impurities and excess oil so your skin looks and feels clean, soft and refreshed – not tight and dried out. Soothing botanical agents gently balance your skin tone.


Step 3: Repairing Treatment

The repairing acne treatment is a feather-light medicated treatment that Gets deep into clogged pores faster but is designed to be gentler on the skin. It’s an oil-free formula that’s safe for your entire face.
Bonus: Refining Mask

Proactiv's  rich, deep cleansing mask uses sulfur, a proven acne blemish-fighting ingredient that reaches deep into the pores, heals existing blemishes, pampers inflamed skin, and softens and refines the skin’stexture.

Don’t make it a cruel summer for you, beat the breakouts and be Proactiv!

Inipit Dirt Cake Into Ice Cream Cake

My daughter and I have been fascinated with dirt cakes- you know, cake crumbs made to look like dirt, sand most of the time placed inside a pot and topped with eatable plant.

Also, I had to mention that it's been a long, long time that I had not posted any recipe here, though I had shared some photos of my kitchen creations at Instagram.  I'd love it if you can pay my IG account a visit and follow my epicurean gallery. 

Going back to the business with dirt cakes. there are many variations to making a dirt cake, so it's called.  My daughter who learned her way out in our kitchen with my supervision showed how easy it was to make dirt out of Lemon Square's Inipit Chocolate Cake.

To make this more interesting, the crumbly texture of the delectable Inipit Cake dirt, we used it as a base for ice cream cake.  There is really #NoLimitwithInipit.  Danica again proved that it's "sarap maging kid with Inipit,"  cause there are a lot you can do with Inipit to turn it to a different dessert or snack, and doing it with fun.

So here is the recipe of our own Inipit Dirt Ice Cream Cake.  I know the name of the cake sounds really odd, but that's how she wanted to name it.  If I were to name the recipe, it would be Ice Cream Cake on Inipit Dirt.  Whoops, wait, that's even more odd, hahaha.

Inipit Dirt Ice Cream Cake


8 pieces Inipit Chocolate Cake
1 pint Choco-coffee Ice cream
1/3 cup semi-sweet chocolate chips
1/2 cup cream

1. Make Inipit Dirt Cake:  
    Crumble 8 pieces Inipit Chocolate Cake with fingers, on a  lined baking sheet or baking pan.  

2. Put in the oven over 220 C for 10 minutes.

3. Make Chocolate Ganache:

    On medium heat, using double boiler, melt the choco chips with the cream.  Mix until all chips are     melted have mixed in together.

4. Assemble the cake.

Divide dirt cake into two parts.  Put the first half on the pie pan, add chocolate ganache, top with slightly melted ice cream, lastly, top with the other half of the dirt cake.

5.  Put in the freezer overnight to make sure it's tightly packed and solid.

Enjoy the limitless snack possibilities from Lemon Squares Cake Sandwiches.  Will be making something out of their pandan and ube cakes.  Thanks Nuffnang for the opportunity to play in the kitchen and indulge in our own decadent creations. 

Friday, May 22, 2015

DepEd launches the first Tboli Senior High School

After extensive consultations and planning with the indigenous peoples’ community, local government, and education partners, the Department of Education (DepEd) established the first Tboli Senior High School.

Education Secretary Br. Armin Luistro FSC said, “This is the first of its kind. We endeavored to make sure that the curriculum as well as its [senior high school] offerings are in line with Indigenous Peoples culture and language. Ang eskwelahan dapat ang link between culture and development.”

He said, “Ito po ang kauna-unahang Senior High School na sinikap ng DepEd—kasama ang Ateneo de Davao—na kunsultahin at pakinggan ang mga hinaing at mga pangarap ng ating mga katutubo.”

He emphasized the need of the education system to be inclusive and centered on the needs and context of the learners, saying, “We are a nation in search of who we are. Until we are able to return to the roots of our indigenous peoples, we will never be able to find our soul.”

“If we are serious about being learner-centered, we should also be serious about being culturally sensitive,” Luistro added.

Luistro also dedicated the launching of the Tboli Senior High School to the late Gawad Manlilikha ng Bayan awardee Lang Dulay, saying that “we need to understand and to nurture of our culture so that the works of Lang Dulay will not be lost with her and that we can pass on her dreams and arts to the next generation.”

Tboli Senior High School (TSHS), which will be initially lodged at Lake Sebu National High School with approximately 45 students for its early implementation of Grade 11 in SY 2015-2016, will be offering technical-vocational track, focusing on Sustainable Community Resources Management with two options: Agriculture and Ecotourism.

Active engagement of the indigenous community

Datu Benito Blonto, chair of the Municipal Tribal Council of Lake Sebu, said that proper consultations and coordination with the parents and students in the Tboli community, Lake Sebu NHS, and other education stakeholders have been crucial in creating the program.

Through consultations with Tboli elders, teachers, parents, students, and other education stakeholders, TSHS came up with its aspirations for its students that seek to uphold, preserve, and promote the Tboli cultural identity through an inclusive, participative, environmentally-friendly, and quality culture-based education.

Blonto said the program will be beneficial to the students, adding, “Pagkatapos nila sa K to 12, makakapasok sila sa employment dahil may skills and qualifications na sila. Sa pamamagitan ng programang ito, ide-develop natin ang skills ng mga estudyante base sa kultura. Sasanayin sila sa ecotourism at paggamit ng resources na mayroon sa lugar.”

The program intends to create graduates who are capable of developing and managing their own resources, creating sustainable livelihood and opportunities for the Tboli community, where the school is situated. Through the program, graduates will be equipped with entrepreneurial and management skills to prepare them for small-scale business ventures or communal cooperative management.

The development of the TSHS is an initiative being undertaken by DepEd in partnership with Ateneo de Davao University, particularly in the areas of curriculum development, teacher training and mentoring, and research.

Wednesday, May 20, 2015

Educating my Thai Palate at THAIPAN

Have you ever had those times when everything doesn't seem to fall into place and what you've planned didn't materialize for some out-of-this-world reasons?  I'm sure you all would be raising your hands and some would even have their feet up.  Well this is one of those days, but dare not to succumb to disappointments, rather I turn to food for some comforts.  Though I really wouldn't categorize my doing as emotional eating, or do I? 

Though this time, I turned to writing about food and well, eating a child-made gourmet-looking spring roll at the same time.  Also, I need to forgive myself for sharing you about this wonderful discovery, yet again at Tomas Morato, after I had tried it for about two weeks ago.  I know, I know, I should have blogged about this gem of an epicurean place the minute I've stepped out of the resto.  Everyone has to know about this and be enlightened about what Thai cuisine is all about.

Thai cuisine for many Pinoy locals is startlingly esoteric but definitely not thrillingly new.  In Zomato alone there are over 60 listings of Thai restaurants in Manila alone.  All of them vouch for their cuisine as authentic, however some validates having a modern take or fusion on theirs.  

I've always crossed boarders all for the love of food, though my palate isn't for really spicy food, I'm always up for a challenge.  In the light of this, I'm not saying I don't like Thai or Indian food, well I like them but never have loved them as much as being in love with the cutest fanciest cupcake.  So when I had the chance to try this Thai restaurant that's off the beaten track.  

Settled, not so remotely, at Scout Dr. Lazcano Street adjacent to Tomas Morato,  Thaipan pays tribute to the culinary traditions found throughout Southeast Asia within a homespun setting.  It is the restaurant's goal is to bring the taste and flavor of Thailand closer to home.  

The venue is adorable.  It's actually a 60's house transformed into a chic Thai restaurant.  I'm totally loving their lamps, I have this penchant for light fixtures and the ones at Thaipan pull everything together.

With the added interior elements making Thaipan's place designed contemporary, streamlined with clean whites and earth tones.  

Invigorating our palate for the fiery fete was this freshly fried, hot off the pan, crunchy-fried garlic and peanuts.  There's nothing like having hot crunchy and slightly spiced peanuts.  It was paired with a refreshing glass of lemongrass tea.  

While waiting for the appetizer, we had a chat with Ms. Corazon Padiernos, the owner, how being authentic means to them.  According to her, she had to spend years of educating her palate eating Thai food in Bangkok.  Being authentic meant using the right ingredients and components for a classic, traditionally prepared Thai food.  She needed to make sure that what she's serving is how she exactly had it in Thailand.  Thus, ingredients had to be imported rather than using similar local ones setting apart the authentic flavor that's purely Thai.

Mhieng Kham, our plate of colorful earthy appetizer. a robust snack often sold as street food.  Don't be afraid of the fresh heart-shaped leaves that are meant to cover the myriad of ingredients.  Also known as Miang Kham, it's namesake translates to "eating many things in one bite", from miang and kham. (Wikipedia)

The dish involves wrapping little tidbits of several items in a leaf, along with a sweet-and-salty sauce. The leaf is called "cha plu" is in the same family of betel leaves. Chewing all the myriad ingredients together gives taste receptacles on the tongue and mouth a thrilling experience – from the rich, roasted flavors of coconut and peanut, to the tanginess of lime with zest and the pungent bursts of diced ginger and chilies. 

Then we had Green Papaya Salad or Som Tam in Thai.  According to my friends, this dish is eaten almost everyday as a staple in Laos, probably even in some parts of Thailand.   It looks refreshing but I found it really interesting as I love whatever that is turned into salad, though I had to admit it was my first green papaya taste for a salad and it contradicts my notion of a local papaya salad I  knew, the atchara, oh wait it's pickled.

Surprisingly, it was refreshingly yummy with the perfect balance from the fish sauce, lime juice and sweetener.  The dried salted fish shreds crowned at the top amplified the flavor of the salad.

The quintessential Thai food, Pad Thai is always a good sight in every Thai table.  The net-like covering is actually made of whisked and fried eggs, perhaps it's safe to say that this is the most beautifully ornated Pad Thai I've seen, better than Silk Road.

After it was served, the cheerful and accommodating staff asked if he can mix everything up for us.  You do have an option not to add any of the condiments served outside the net-like covering.

The unique sour and spicy taste of the the Tom Yum Kung will stimulate each and every one of your senses.  I do believe that eating Thai is more of a multi-sensorial experience, the vibrant colors of each dish, the aroma, the burst of flavors and of course you get to sweat a lot after every sip of this soup. 

What's good about their menu is that you can customize the hotness or spiciness of each dish, whatever would suit your palate better. 

This plate of Thai rice wasn't enough for all of us in the table, The fact that we all love it simply isn't enough to explain why we ought to order more of this plate of savory rice goodness.

Green Chicken Curry.

One thing that I can rightfully boast about Thaipan is that they don't scrimp on ingredients.  As you can see on the photo above, you can actually see how rich and creamy the dish is and it does however implies the spiciness of the curry dish.

Whenever I cook chicken curry at home, I preferred using green curry paste cause it's more flavorful. The unique taste of galangal, lemongrass, and kaffir lime melded so well your palate will just going to love the taste encounter.

 Another great thing about Thai cuisine is the sparing use of diverse ingredients which successfully creates delicious plates, such as the Fish Fillet with Tamarind Sauce.  The breaded fish fillet is smothered in a tart sauce made from tamarind and palm sugar and trimmed with a crunchy fried basil leaves adding to the exoticness of the dish.

We also had one final entree which I regrettably forgot to capture, the Cinammon Pork Ribs which is a must to order on your visit here.


Address: 120 Scout Dr. Lazcano Street,
                Near Tomas Morato,
                Sacred Heart, Quezon City
Contact Numbers:  02 3524926
                              +63 9178080718

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