Monday, June 29, 2015

DOT-ADB-Canada Awards 2015's Tourism Industry Skilled Grants Scheme Trainees

On the heels of a successful run in 2014, the Department of Tourism (DOT) announced a new batch of  hotels, resorts, and various industry associations to receive skills development grants to make their services more competitive and attractive to foreign and domestic tourists.

Twenty three local tourism enterprises and industry associations are poised to benefit from the Tourism Industry Skills Grant Scheme (ISGS), which forms part of the Philippine Improving Competitiveness in Tourism (PICTourism) project being administered by the Asian Development Bank and funded by the Government of Canada. Launched in 2013, the US$7.1-million technical assistance was designed to support the Philippine government’s effort to achieve inclusive growth and create employment opportunities in tourism.

SkyJet Airlines: Philippines' First Boutique Airline

My trip to Coron was a collection of many firsts, and one of it is being flown by SkyJet Airlines. SkyJet Airlines is the country’s first boutique leisure airline.  Just like their counterpart boutique hotels, such airlines may not compete as being the biggest in the world, or even biggest in their markets, however  remaining highly competitive by focusing on service and investing in an exceptional on-board product, which frequent flyer like myself would like to consider.  Skyjet  may not  even fly everywhere that the majors do though many of the existing boutique airlines  are known as national carriers operating out of select markets but it offers jet service to island dream destinations in the Philippines.

Our group has landed to Busuanga Airport by Skyjet
Photo credit to Donald Tapan

Being a curious cat, I wondered what a boutique airline could offer for regular tourist like me.  The catch is they are dedicated to provide quality boutique VIP service with affordable rates.   First off it uses a fleet of British Aerospace Jet, the same kind of aircraft used by Queen Elizabeth, Prince William and the rest of the British Royal Family.   Another  good feature though being small in size is the S.T.O.L.  (Short Take-off/Landing) said to be perfect and ideal for the Philippines’ small island airports and short runways.

This jet has an 80-seater capacity so you could expect a good interaction with the flight staff.  The legroom were quite spacious however it’s not advisable for passengers to leave their bags on the floor, and caring attendants would get it for you and tuck them safely at an accessible cabin.  Once the flight has stabilized, snacks are then being given.  I love that they give out Red Ribbon Mamon instead of the typical soda crackers being given on other airlines, it was a treat.

During my flight to Coron, I just flipped through the pages of  the magazine – Explore Philippines and found more travel inspirations.  Back to Manila, I slept like a baby for a good 20 minutes or so.  I guess I’ve learned to trust them on my second journey with them, after all, it is known as the “whispering jet” because it’s equipped with four engines making it one of the safest aircraft in the world.

Here are more fantastic deals you get from them, your 5 kg hand carry baggage is free plus another 10kg check in luggage.  A ticket also comes with free travel insurance.

For now SkyJet flies from Manila (NAIA Terminal 4) to Basco (Batanes) and  Busuanga (Coron) and soon Caticlan (Boracay) and Sandoval (El Nido).

Here's more, visit Travel Madness Expo 2015 at SMX MOA on July 3 to 5, 2015, booth number 71. Get good travel deals on your next dream destination.

You can book online thru their website or call their Hotline numbers (02) 8361333/ 0917 8631333/0908 8631333.


Friday, June 26, 2015

Lucky's Burger and Bar

Tuscany's at McKinley Hill seemed to thrive with upscale restos.  Not known to many,  this long strip of restaurants and bars are just screaming unnoticed, awaiting to be discovered by foodies.  I just love passing by McKinley Hill, for it always bring me back to our trip in Milan.  Tuscany, Piazza and our parents soon to be abode, The Venice resemble living "la bella vita" (a beautiful life) lived in Milan.  I love the architecture of the buildings around the area, the whole rustic yet modern vibe and the serenity.

Adding more Italian flare to the neighborhood is Lucky's Burger and Bar. The manly presence of the place was inspired from a joint where Mafia dons such as Don Lucky Luciano, would hang out and eat to their hearts' content.  Rough yet stylish slate walls and black leather coaches mix matched with wool chairs and black painted steel trusses gives it that Mafia era vibe.

Tuesday, June 23, 2015

Gary V. and DiabetaMil Shows DiabetaMillion Ways of Enjoying Life

Diabetes, our Daughter and Gary V.

Whether you have type 1 or type 2 Diabetes, it is best to think of your problem as a condition, not a disease.  Thinking in terms of disease tend to lead to arbitrary parameters by which we classify anyone with a fasting blood sugar over 115 to 120 as “sick,” leading those whose blood sugar is 114 or less to think of themselves as “well.”   Not many people do understand diabetes, in fact, many who has it may seem not to know that they have it only until they realize that their organs failed or they begin to loss their sights, worst is that they would have to be amputated only to save their life.

Being sick regardless of what you are feeling triggers finding for cure.  To think of diabetes as a “disease” is psychologically crippling.  This may way you down, make less capable of greater things in life, increase your fears and can most of the time deter you to be happy and successful in life. Furthermore, when your pancreas fail and it could not give your body enough insulin, cure can be beyond the bounds of possibility, as what our daughter’s gastroenterologist tell us.  For us, cure means the patient does not have to deal with insulin injections (four times a day) and regular blood glucose monitoring.

Saturday, June 20, 2015

It's Indeed More Fun in Coron with Asia Grand View Hotel

I do believe that hotel guests are now looking for something extra whenever they book for a hotel or a resort accommodation.  Those extras can be in the form of  experiences for themselves and their families, experiences that are attractive and focus on things of interest or something new.

Nowadays, consumers, like my family, are craving authentic local experiences and an emotional connection, whether that be through food, art, fashion, events or people.  I also tried asking other tourists the top things they consider when looking for a home-away-from-home sort of place.  Most of them consider amenities, like pool, bar, diving center, while others say it's how the staff caters to them.

If I were to ask you, what would be that something extra or that something really important to consider whenever you are booking for a hotel accommodation?

Friday, June 19, 2015

A Night of Middle-Eastern Delights at Pan Pacific Manila

Pan Pacific Manila delighted its guests to a taste of the Middle East as it introduced its new array of middle eastern treats as well as an announcement of the newest addition to the culinary and sales and marketing team.

Pan Pacific Manila’s general manager Mr. Richard Masselin, formally opened the night with a warm welcome and the introduction of Pan Pacific Manila’s new sous chef, Tarek Alsarraj, who will be responsible in conceptualizing and creating new dishes for middle-eastern guests. He also introduced Pan Pacific Manila’s new Sales and Marketing Director, Ms. Jane Perez who will be responsible in leading the Sales and Marketing team. The guests were treated to a special buffet composed of delectable middle-eastern dishes such as  Hummus, Mutabal, Baba Ghanoush, Beef and Vegetable Sambusa, Moussaka, Chicken Kabsa, Samak Harra, Umm Ali and Baklava.

GLAD and Healthy Eating

GLAD, the Filipino mom’s partner in food protection and kitchen management, reminds everyone that the healthy-living movement is here to stay with this saying:
“Let your food be your medicine and your medicine be your food.” 
-- Hippocrates, philosopher 
There’s nothing like a visit to The Farm of Galilee in Silang, Cavite and organic farming advocate Gejo Jimenez’ Malipayon Farm, to see firsthand how the earth brings nourishment to the food we eat. “Here in our farm, we do things in harmony with nature,” says Jimenez.

Guests experienced the joys of reconnecting with the wonders of vegetation while harvesting their own produce. The tour was made even more special with a feast prepared by chef and food stylist, Eugene Raymundo.

Using the available produce in the farms, such as the red and green curly lettuce, arugula, wansuy, and edible flowers for the dishes, Chef Eugene stresses on the value of fresh ingredients in healthy cooking and the importance of proper food protection.

The Best Ever GLAD ClingWrap can seal in the moisture of the produce by up to 99%, the freshness is kept longer, and the nutritional value of the food is preserved.

Chef Eugene proceeds with his preparations, using the new Glad Mini ClingWrap. “After slicing what you need, just wrap the vegetable or fruit to keep the freshness, and store in the refrigerator for the next use,” he says.

 “It’s just the right size, so it’s easy to manage,” he says, of his new favorite kitchen companion. This latest addition to the ClingWrap family is a smart way to wrap small portions..

The farm-to-table experience brought valuable insights on farming, freshness, and great food, and made guests savor the combination of Chef Eugene’s line-up of mouth-watering and refreshing recipes.

Good food heals and nourishes the mind and body, and should be enjoyed in its fresh state as much as possible. Make it a habit to keep Glad Mini ClingWrap ready in the kitchen, and know that enjoying a happy healthy lifestyle extends to proper everyday kitchen management. See the easy-to-prepare mouth-watering recipes from Glad and Chef Eugene below.

For more recipes and tips on food protection, visit Glad’s website, and Facebook page,

Thursday, June 18, 2015

Lived to Discover Coron, Palawan

Are you one of those who sit around stewing in their own juices when the Lord says, “Get up, my child, and do the work I have called you to do.” I stumbled upon this verse in Haggai chapter 2 of the Bible. If you'll notice BE STRONG is repeated three times for emphasis' sake. Haggai seems to suggest comfort in the thought that such admonition was needed at such a time as well as now when the people he was speaking to were so depressed. 
Three times in verse 4 God says, “Be strong.” Rise up and do the work of God. Be strong in the face of difficult and do the work of God. Don’t let anything stop you. Be strong and work!  

You see, I was back there again, on that phase in my life where I would dwell in the past seeing how I failed on my own terms, not being able to have a grasp of what I had dreamt of when I was young. With that, I almost lost track of blogging from the heart and I still have a bunch of articles yet to be finished. To add to that are disappointments and more unfinished tasks.

Nevertheless, because there was Someone far greater than any disappointments and failures and problems combined, who always (without falter) lights my path and guides me back the right track, I was able to pull myself through and found strength, in spite of having a heavy heart.

Case in point, I was invited by a friend to a tour in Coron.  You could have imagined how my face have lighted up when I received the invitation.  I could finally get away from stress for a while and get back on track, a much needed R and R can surely boost up my morale and find more time to live my life.  But then, on the day of flight to Busuanga, our trip got cancelled.  Then, a project where I had put my best foot forward somehow did not really materialize, not in the way I was hoping for, blah, blah, blah, blah.

At the peak/view deck of Kayangan Lake (raw photo taken with my Samsung K Zoom)

Saturday, June 13, 2015

Traveling in Style with the New Nissan NV350 URVAN

My husband and I had been dreaming of a vanlife. Odyssey had the whole family spoiled for almost a decade, however, our family is growing, and I mean getting physically bigger.  Two kids are now in college and in a couple of years will be having another set of teens.  And our needs for travel and adventure had extremely went out of proportion.  Sadly, our family car could not cope up anymore
with our needs.

Another thing we are considering right now is getting a new automobile, one that could not only support the whole family's travel needs but could also deal with additional business mileage.  We have been planning of getting a van for a future business - something our relatives have been asking us to do.  Having relatives and friends abroad - Milan and US-based, coming for a vacation had been a frequent concern of ours, both accommodating them and being able to tour them around the city and Luzon-wide, and earning from it, while we're at it.

Good thing I got invited to Nissan's launch of NV350 Urvan at the Marriott Grand Ballroom.  To be honest, Nissan was not in our list of vehicles being considered, though we were still open to other options specially if budget can be compromised.  But I was glad to have seen the new generation of Nissan Urvan, which actually is the 5th generation.

Friday, June 12, 2015

Aguinaldo Shrine in Living Colors

Today the nation celebrates the 117th Independence day, and many Filipinos have their own ways of commemorating it, even Google is in unison.

I was however more blessed than most of the Filipinos as I was one of the few to have witnessed the first monumental lighting and video mapping show of the iconic Aguinaldo Shrine in Kawit, Cavite, This happened last night and together with the residents of Binakayan and some media, we were all captivated by the spectacular lights and sounds show incomparable to any that I have already witnessed.

It wasn't my first time to visit the Shrine.  In fact, it was one of the most memorable educational tour Bhogs and I had with the kids, coming second from our tour at the Aquino Center and Museum in Tarlac.  Eerie, mystical and now interactive.  This is how I could describe my recent visit to the museum at the ground floor where the house that pushed forward the idealism -what we now know to be independence.

Do check my post on our visit at Aguinaldo Shrine here:  Kalayaan as Seen Through our Family's Eyes.

The Department of Tourism (DOT), TIEZA and the Local Government of Kawit, Cavite joined hands to bring a one-of-kind audio-visual staging, making use of video mapping technology.  Video projection mapping uses everyday video projectors, but instead of projecting on a flat screen (e.g. to display a PowerPoint), light is mapped onto any surface, turning common objects of any 3D shape into interactive displays.   More formally, projection mapping is “the display of an image on an arbitrarily complex surface”.

The colorful digitally-processed images takes on the architectural form of the mansion built during the Spanish era.  The video is a collection of different paintings, photos and images spotlighting on the country's historic route to independence.  

The 14,000-square foot property of the Aguinaldo's is the birthplace of the country's first president, General Emilio Aguinaldo.  It was constructed in 1845 by his parents, from wood and thatched materials with valuable reconstructions in 1849 and during the early 1920's.  Shortly after the death of Gen. Aguinaldo in 1964, the residence was declared a National Heritage Shrine, however, even before his death, he already gave the property to the government.  The "Independence Balcony" however was not part of the house yet when the Philippine independence from Spain was first proclaimed.  The Act of the Declaration of Philippine Independence was read to the people of the country at the window of the grand hall of the mansion, where the balcony sits now.

The growing interest in our country's heritage structures and destinations has become apparent as more tourists including historical churches, ancestral houses, shrines and monuments in their travel itineraries.  Through this worth-while event, DOT aims to further enhance the touristic experience and make the Philippines's heritage destinations more fun for both foreign and domestic tourists.

Public viewing of the lighting and video mapping show began yesterday, June 11 and will be on a special limited run until June 15.  The shows are scheduled to take place every 7:30 PM, 8:30 PM, and 9:30 PM in between the video mapping show, guests can also view the permanent lighting and sounds of the historical structure.

Wednesday, June 10, 2015

Sarsa Kitchen + Bar at SM Mall of Asia

When I was just starting blogging about my food journeys I had this wild and crazy idea of scouring the while of SM Mall of Asia and trying all the food establishments in the area.  This was supported by my husband since we were trying to purge our kids from eating in the fast food they grew up with.  He said "it's time to change our dining habits and I'm excited o try every restos here in MOA with you and the kids."  Aww, I remembered how I melted with his uncanny sweetness.  But then he blurted "I hope it's not going to be that expensive though." 


But he promised and I guess I had to remind him that.  However time went by so fast and seemed like four years have flew by so fast and we never really had the luxury of going to MOA to dine on each and every resto there, even though it's just 15 minutes drive from where we live.  This also reminded me to keep track of the restos I've been too in MOA.

It's quite a lot already, you can check my ZOMATO account and see my reviews of MOA restaurants there.

Adding to my list is the new comer, Sarsa Kitchen.

Sarsa Kitchen + Bar is owned and operated by famed chef, JP Anglo I've been meaning to visit their first branch since it opened but never had the chance to.  Then finally came date night with hubby a couple of months ago. After reading about a kinilaw bar that they had installed in this branch I was so thrilled and made sure to come by.  The idea of the Kinilaw Bar was a collaboration between the said chef and his mentor Enting Lobaton, a fellow Ilongo.

Yes, the cuisine is inspired from Ilongo favorites with modern culinary takes.  I was actually looking forward to try some kinilaw that night but alas, they ran out of it.  I guess I have to come back on a lunch time to make sure they have it. 

The menu was very interesting but make ready with your wallet for it's not for the average diners, menu is quite pricey. 

So for dinner, we ordered Tortang Talong with Crispy Sardines and Kesong Puti  It had me at Kesong puti, for me everything tastes better with cheese, so much more with local "kesong puti."  It just adds a different texture and mouthful all-together. 

On the downside, I think it's just an ordinary toratng talong, something we can make at home with a few ground and toasted sardine niblet and fewer white cheese.  It was saddening cause it's priced at
 P 165 (+ VAT and service charge), hubby just joked and said "it has your favorite vinegar dip though, pinakurat."  And yes it also has banana catsup, not my favorite.

Each of us ordered Ginamos Fried Rice.  I'm judging myself to be a bit matured now as I venture trying out what my parents used to eat when I was kid, something I never liked because of the pungent smell, till now.  Ginamos is the Visayan version of bagoong, only they use small fish, like anchovies, and preserve them in brine.   I like that though it's flavored with briny fish it's not that salty.

Now this next dish that we ordered had set the boundaries and may seem to be what I'll be coming back for and probably many diners who have tried this would agree with me.  On a hot plate are chopped pieces of beef from the Bulalo mixed with lots of onions and leeks topped with a piece of bone marrow then what sets this apart from other kansi is the thickened sauce made from bulalo broth and a souring agent called "batwan".  This was served separately and was sparingly poured over the hot plate by the serving staff.  The thick rich sauce was so lovely showcasing a perfect balance of tang and savory.  The serving can actually accommodate two persons already, so I guess P 350 for it is not bad after all.

Curated as a recent addition to Sarsa's menu is the Crispy Buko .  My photo doesn't do justice to the actual look of it.  It does look like an empanada however the pastry is more  delicate compared to it and other buko pies, for that matter.   On the side is scoop of vanilla ice cream. Slice through the pie and  you can see how the thick strips of coconut meat are beautifully tucked inside .With the milky sauce plus the ice cream then the pie, it's indeed the perfect palate cleanser.

Address:  2F South Veranda
                (by the cinema entrance),
                SM Mall of Asia
Facebook (/sarsakitchen) and
Instagram (@sarsakitchen).

Ninak, Quite a Good Excuse to Eat More "Kanin"

Do you consider rice a culprit that adds extra kilos around your belly? Well, think again! A new research shows that people can improve their diets simply by enjoying white or brown rice as a part of their daily meals.

This research builds on two previously published studies that showed the positive contribution of rice to diet quality. A 2009 observational study found that rice eaters consumed significantly less fat and saturated fat and consumed more iron, potassium, fibre, meat, vegetables and grains.

Even Ayurveda uses rice based diets in treating various imbalances in the body.  Bet you didn't know that rice also accelerates fat burning. In fact, the essential amino acid methionine found pre-dominantly in rice helps mobilize fat from the liver. 

Know that rice is not a bad thing. The bad thing is when we mindlessly decide to eat horrendous amount of it and not minding the regularly dietary needs allotted specifically for our body needs.

So, if these facts aren't enough reasons for us to enjoy rice more often, then maybe this list of Southeast Asian dishes I had at Ninak would.

Ninak, simply stands for kanin or rice, spelled the other way around. The owners just needed something unique to highlight the best of Southeast Asian cuisines they have on their menu, dishes eaten significantly with rice or without rice.

The minimalist atmosphere of their Makati branch has a lot to offer not only with the same menu they have with their first branch in Kapitolyo, Pasig.  A walking distance from Pasong Tamo, where Don Bosco is, it's nestled on the building where the commissary of Brothers Burgers used to be.

 Watermelon Lychee Slush, Ginger Lychee Slush, Green Grapes Basil Slush
Ninak boasts of serving a plethora of authentic dishes from Malaysia, Thailand, Vietnam, Indonesia and of course the Philippines.  Though they're not against fusion, they make sure that their dining guests get to be satiated with their fave Asian dishes sans flying all the way the the aforementioned countries.

While western palates tend to segregate tastes, Asian cuisine emphasizes a combination of flavors and textures, often within a single dish.  With the blend of rice or noodles with  vegetables and/or a protein source may also include something crunchy, such as nuts, or something softer, such as raisins.

What I love about Ninak is their traditional emphasis on aromatic and lightly-prepared food, using a delicate balance of quick stir-frying, steaming, or boiling, supplemented with discrete spices and seasonings, including citrus juices and herbs such as basil, cilantro, and mint, also, the importance of galangal, lemon grass, and tamarind for additional flavor.  Most of these ingredients are already being sourced out here locally already.

Before you begin choosing your appetizer and mains, make sure to check out their beverage menu. Their smoothies and shakes are definitely a must with whatever you are ordering.  It doesn't only re-freshens it also serves as a good palate cleanser as well.        

I started the gustatory lunch fare with a glass of Ginger Lychee Slush, a perfect beverage if you need some perking up and invigorating specially with the subtle spice from the ginger.   

Chicken Satay or chicken meat-on-a-stick, originates in Indonesia. Thanks to the traditional satay spices for the intense flavor of the meat.  It is served with cucumber relish and spicy peanut sauce which livened it up a notch higher.  The sweet and spicy peanut dipping sauce (known in Thailand as nam jim tua) is a complex blend of dried and fresh spices combined with freshly roasted and ground peanuts cooked in coconut milk. This sauce is then seasoned with fish sauce, shrimp paste (kapee), palm sugar and tamarind.

Another of my fave soup, the Laksa, an iconic Malaysian soup that is curry and coconut based which was so hefty with squid balls, chicken fillet, shrimps, boiled egg, rice noodles and tofu, garnished with bean sprouts and cilantro.

Like many Malaysian dishes, it starts with a blended spice paste of turmeric, galangal, lemongrass, and shrimp paste, and cooks down that blend to concentrate flavors; shrimp or chicken broth turns that thick paste to a broth, and the coconut milk is added toward the end. 

Ahhh...the comforting (with medicinal advantage to boot) feel of sipping the milky and creamy broth of this Laksa.

 If Laksa uses yellow curry, Chilean Mussel's broth base is with spicy green curry coconut.  The soft imported huge mussel is simmered till cooked and garnished with cilantro, then drizzled with teh sweet "kakang gata."

The Nasi Goreng on one hand may or may not be the perfect match for the hot viands I just described but can make up for being a complete dish in itself.   An Indonesian staple, this fried rice bowl has flavorful chicken bits and shallots then crowned with sunny side egg.

I'm never a fan of fried beef except if it's  prepared "tapa-style" however the Crispy Beef Belly can be a pleasant addition to that sole item on the list.  US beef belly spiced enough! Crispy on the outside yet juicy on the inside. Topped with crispy chopped garlic and chili.

Soft Shell Crab on Egg Noodles was then delivered on our table and I got excited though nearly full with the previous dishes I have been devouring.  
A true gourmet seafood delicacy, crabs were fattened up to make it through the process of molting, rendering soft shell crabs intensely flavorful. To think how nature aids crabs in this stage of their life, where the hard and old shell naturally breaks off and a new calcium-rich skeleton that's still soft emerges, nothing can compare the experience of having a bite of the crunchy soft-shell crab that was fried and paired with stir-fried noodles.

So my new-found foodie friends including the "burger brothers" have taken seafood dining experience up a notch with Seabass Sambal.  Whole seabass is drenched is sambal and clothed in banana leaves and fried. The diverse way of cooking plus the sambal (lime and chili) made this fish just as exciting as eating the best fried chicken there is.

Mango Sticky Rice is somehow like our own "suman" but not steamed and without banana leaves covering it up.   The milky coconut taste is delicately melded into the stick rice and the crunch of the toasted sesame seeds make this a well-loved Asian sweet delicacy while the mango just brightens the whole dish up and making it fruity and delectable.

Red Ruby is not a kind or brand of a shoe, it's a dessert.  It's actually a famous Thai cold snack of shaved ice flavored with coconut cream and glamorized with plush red water chestnuts and preserved jackfruit. 

Serving is really generous here in Ninak and communal dining is a must, meaning every dish can be shared to up to 4 persons.  An average of P 1000 budget can have four people raving with joy after eating here.

I haven't tried Ninak in Kapitolyo, but I've heard good mentions and nice reviews of the place, so I'm definitely paying them a visit soon with the whole pack.


Address:  G/F, V&P Building,
                Don Bosco Street, Pasong Tamo,
                San Lorenzo, Makati City


Monday, June 8, 2015

Sage Bar, Shangri La Makati

Unwind and savor the night at the newest bar to open in the heart of Manila's business and leisure district. Delight in the bar's well-curated tapas menu, which was created by Chef de Cuisine Gilles Galli, and enjoy handcrafted cocktails and music from a live band and popular DJs.

Sage Bar introduces a new line of original cocktail drinks that features a variety of unique flavors and the freshest ingredients. Guests may try the bar’s signature cocktail, the Sage Martini, a gin-based concoction that is infused with fresh sage leaves, or the Spring Fling, a cocktail made with white rum or Grand Marnier, sage syrup and grapefruit juice. The bar's other original creations include the Gin Basil Smash, a refreshing gin-based drink that is mixed with a hint of mint and features a basil-flavored aftertaste, and a summer favorite, the Waikiki Punch, which causes one to dream of a tropical paradise with every sip of its rum and pineapple mix. Try classic favorites that have been brought back with a contemporary twist, such as the Old Fashioned, Whiskey Sour and Manhattan, to name a few from the menu.

Sunday, June 7, 2015

Traditional Aceto Balsamico de Modena

Traditional balsamic vinegar is the grand daddy of balsamic vinegars. To this day it is only made in Reggio Emilia and Modena, Italy, using traditional methods, and production is overseen from beginning to end by a special certification agency.

Traditional balsamic is not a cooking ingredient — heating it will kill its distinctive bouquet — and it would be wasted as an ingredient in a salad dressing. Instead, use it where it can shine. Try putting a few drops on fresh berries, Parmigiano-Reggiano cheese, or creamy desserts like panna cotta, zabaglione, or vanilla ice cream.

Thursday, June 4, 2015

Mr. Pizza, Korea's Biggest Pizza Chain is Making a Bang in Greenbelt

I think we are not yet done with the fusion theme in the foodie scene.  Real foodies, I mean foodies adventurous enough to spare some money for a one of kind food, those who are on the look out for that innovative taste and something that can also be amusing at that.

So here's the thing, I just had my kids introduced to a Korean Chicken franchise, you know, the twice fried, sweet and spicy, crunchy and saucy chicken wings and drumsticks.  Bhogs and I was quite surprised to see that they liked it.  I, on one hand, had my fingers and tastes buds all crazy with the Crunchy Garlic and Seoul Fried Rice.

This time around, I had them try the new Korean pizza that had opened recently at Greenbelt, Makati. Say what?  

The unique theme of Korea's  Mr. Pizza is based on the 300% principle, all pizzas are 100% hand-kneaded, 100% full-hearted topping and 100% grill baked.  Will expound on that when I get to the pizzas I've tried.

Expect a fun welcome greeting and a courteous service, as the door flung open to a well-lit, modern looking dining area with a circular open station for making the pizzas.

On air.