GASTRONOMY by Joy

Thursday, December 6, 2012

Paraw Christmas Tree Lighting

Picture care off Joy Mendiola of Occassions of Joy blog

Christmas! The very word brings joy to my heart. No matter how I dread the rush, the long Christmas lists for gifts and parties to prepare to--and when Christmas Day comes there is still the same warm feeling we had as children, the same warmth that enfolds our hearts, our homes and in every corner of what we call our world. Even malls and hotel lobbies are of no exception.

For Pan Pacific Hotel, Christmas is the season for kindling the fresh breath of hospitality in all its halls, now more evident in their lobby, as a unique Christmas tree stands alight and all-colorful in the form of a Filipino traditional sail, the paraw.

Christmas tree-lighting events have taken a higher-platform in every venues where the Christmas spirit is ever so welcome. Nothing the Pan Pacific could not handle, of course they are the first and finest Butler hotel in the country. Last year, the theme for the Christmas tree was fire-inspired, this year, still on the theme of go-green and eco-friendliness, they chose to go with a paraw. If last year was all about fire energy, this year will be ending and probably staring the incoming year with some inspirations from wind energy.

Richard Masselin, the hotel's General Manager, iterated that 'Pan Pacific Manila is about delivering a refreshing experience and that it endeavors to connect to our culture as Filipinos. The celebration of Christmas in the Philippines, just like the paraw, is about a vibrant display of colors.'

The imaginative concept is so uniform in the lobby, the tables are laden with miniature paraw as candle holders and Christmas ornaments.

The celebration would not be complete without the festive spread of gourmet dishes from the hotel's kitchen.

Desserts!

The buffet prepared by Pan Pacific has always been stellar and they would like to share the luxurious spread through their Christmas Party Packages which is valid until December 31 this year. For a net rate of P180,000 for 100 persons, you get to have:

The sumptuous buffet menu selections.
One round of standard non-alcoholic drink
Special holiday themed centeroieces
Holiday stage backdrop
Complimentary use of the AV equipments
Mobile sound system with fog machine
Waver of corkage fee for three 750 ml bottles of wine or liqour
One keg of 30 l draft beer or two ml bottles of Johnie Walker BlackLabel
Eco-friendly guestbook
Raffle prizes, such as 1 GC for an overnight stay in a Superior Room with breakfast for two persons and 1 GC pre-dinner cocktails at the Pacific Lounge for two persons

To help you plan the details of your next event, call +632 318 0788 and ask for the Butler,
of course!

I also got this Fruitcake from the Pan Pacific which I thought would also be a great gift idea, and it only costs as affordable as P 350.00. However for a more lucrative gift, they also have a Christmas Hamper, which has a white wine, Holiday Plush doll, Fruit Cake, French Macarons, assorted Pralines, Christmas Cookies and Yule Log Cake, for Php 1900 net.

Address:    M. Adriatico corner Gen. Malvar Streets, 1004 Malate, Manila
Phone:   (02) 318 0788
Website:   http://www.panpacific.com/manila
Facebook Page: https://www.facebook.com/panpacificmanila

Sunday, December 2, 2012

Dimsum Fix Sans the Pricey Tag at Dimsum Break

Cebu's strong-growing Chinese-themed restaurant is now in Manila. Dimsum Break of Harbour City Dimsum House Co., Inc. opens its first store in Manila at the Annex SM North EDSA..

It has been a long time since I have been to the islands of Cebu and nothing thrills me more than the food and dining experience Cebuanos and tourists have been raving about. My husband and I have been planning a Visayan tour set about at Cebu down to Leyte, but we always end up going to Bohol instead, where my relatives are. Whenever I ask people who have been to Cebu, where a good port of call for comfort food that my kids would enjoy, always, they say on the top of their voice, Dimsum Break.

Until I learn about it opening their doors to Manilenos at the heart of Luzon. I told myself "nothing can stop me anymore from getting the same experience my friends have been swashing of," and I don't even have to spend a penny to go to Cebu (though I still yearn to explore Cebu). A 30-minute ride on the MRT gets me there. Oh, also an exemplary replacement to my Binondo cravings, should I say so.

If you are a dimsum-lover like me, you'll definitely be delighted with their more than 20 varieties of fried and steamed dimsums. Coming in to their store is a breathe of fresh air, if you would compare them to other dimsum houses in Manila. Far from what we typically experience at Binondo and some other 'greasy spoon' type of eateries. The innovative and unique touch on the ceiling is absolutely fascinating, to begin with. Hanging lamps made out of wooden steamers were used and scattered all over the resto.

The modern look which has that warm yet light feel makes the store cozy enough for every kind of diners. The wall paintings in vibrant orange and green hues add interest to the whole modern Chinese cuisine theme.

Now the best of the whole ordeal is the taste test. Here are some of the grubs you can expect which will definitely give you guaranteed satisfaction in between bites.

Stuffed Taro

Fried Wanton

Chicken Feet

Pai Kuat

Empress Roll

Quail Egg Shao Mai

Shrimp Shao Mai

Once you get to see these goodies up close, lined up and ready for the taking, you will definitely be overwhelmed. For the love of God, let me just say this, why in the heck would they be creating such an array of dim sums when all I can consume is but a number? Seriously! But here are my favorites which you can take note off so you are guided accordingly, but of course no one is stopping you tor try them all, which I am actually in a mission to.

The glorified Hakaw

To begin with, Hakaw have always been on my top list if going to Chinese restaurants, I have had a number of Hakaw in different venues but might I say, theirs is amongst the best that I've had. With the soft and silkened-texture of the wrap and the minced scallops and shrimps without wheaten extenders, is enough for me to come back here. Taking in mind that the family (which is a now a big corporation) behind the product strives to always give the best quality in every dish they offer. According to Chef Glenndon Uytengsu, most of the ingredients are from local markets but they would need to outsource even from Thailand, like the shrimps. To get the best out of a simple dish is to provide it with the right kind of ingredients, where the texture and all its components should go well with every ingredients. Also, part of the HCDHCI's plan, apart from opening more branches and franchises, is to put up a commissary somewhere here in Manila to cater to the rather fast-growing market.

Bacon Shao Mai

Next to my list are these Bacon Shao Mai. Its an elongated form of siomai, where a mix of pork and shrimps are rolled with bacon strips and steamed. What I like about it is the subtle sweetness it has, maybe from the bacon, and without being salty and greasy. Had I known that bacon can go pretty well with dumplings I would have made some at home and, now I know, I am prepping up my kitchen for a trial.

Chicken Feet

Now let me see if I'll be judged. I'll be lying if I say that I don't eat chicken feet, I actually sometimes cook it for my family, but outside my home, I do become picky about having. For one, I am very meticulous of how it had been cleaned and how it was prepared. Till I was offered to try some. Before you know it, I had quite a number of those chicken feet which are a bit spicy and salty yet you will be surprised at how tender and glutinous it has become, and eating it would not be a hassle nor shameful.

Steamed Fried Rice

Then there's the Steamed Fried Rice. Sorry about this though, I kinda forgot which went first, steaming the rice then fried or the fried rice was steamed again, LOL. But this I will never forget, how perfect a bowl of it would be perfect enough for me (if only I know how to say a bad word, I would have said it after a spoon of it on my mouth.). "Kanin pa lang ulam na" (the rice can be considerable as a viand already) is the apt phrase for it! You see the savory fried rice (something like a yang chow) is ladled to the brim with a gleaming brown sauce. Would die to have a copy of the recipe of the sauce. I can not really define the flavor of the brown sauce, perhaps it has XO or Worcestershire or Oyster sauce even, all I know is that it is amazingly good. Top it off with a generous serving of minced pork and shrimps and guess what a bowl costs only P 65.00. Yeah NP could not beat that!

A choice of everything

The Empress Roll

Another interesting dish is the Empress Roll, a different take on spring rolls except it didn't use rice lumpia wrappers but fresh cabbage. The filling is much the same as the regular spring roll or Lumpiang Shang Hai but it was not fried, it was steamed. How healthy is that?

Shrimp Toasts

If you think I'm a biased on steamed dim sums, I also one fave from the fried ones. The Shrimp Toasts. The balls are so dense and compact. Chopped shrimps were tightened to a ball with egg whites and rolled in cubed bread and crumbs then deep-fried to crunch.

Also, do take note that they offer different dips to use for every dumplings, have a chilli garlic, soy sauce with calamansi, and minced ginger sauce.

To sum it all up, everything here in my post are delish, amusing in some ways but make sure you come on a light and even empty stomach and fill up with these dumplings.

Mango Custard

Do make sure to have some room left for sweet endings. May I suggest you have Mango Custard? It's a their take on leche flan but made more flavorful with the summery mango. The whole thing was topped with mango flavored jelly.

More Dimsum Break Specialty desserts

You would also want to try the Coconut Cream. It is somewhat like an almond jelly but it's not. May look simple in white less the frills but yeah 'looks can be deceiving.' The creamy consistency is so addicting. The coconut milk was ingeniously taken t better heights with this. The consistency is like of any custard without the yolk but unpretentiously taking the taste of the best maja blanca but yummier. And each serving for a whopping price of P 55.00.

So whenever you feel like getting some dim sum or noodle soup fixes Dimsum Break definitely will satiate your craving and will have you longing form more.

Visit any of the 12 Dimsum Break branches in Metro Cebu: Ayala Food Choices, Avila Bldg. (JESA ITC) along Gen. Maxilom Ave., Banilad Town Centre, Colon St., Elizabeth Mall, Gaisano Grand Fiesta Mall, GMC Arcade, Mango Square Mall, One Pavilion Mall, Pacific Mall, Parkmall, and SM City Cebu.

In Manila:

Address: SM City North EDSA, 3rd Floor, The Annex

Contact Numbers: (032) 234 6786

E-mail: info@harbourcitydimsum.com
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Wednesday, November 28, 2012

Cheers to One-of-a-kind Paire-ing!

Considered to be one of the most significant discovery of a self-proclaimed gastronomer.

‘Paire Cocktails and Pastries’ will let you experience a foodie outburst that's definitely one of a kind. They have been serving a new after-meal experience by pairing sweet and savory pastries with a cocktail drink for a year already. Thus, guests (Yay! That included me.) were treated to a parade for the palate. Last November 26 at the function room of Cocoon Hotel, everyone anticipated an event where scrumptious masterpieces were partnered with unforgettable drinks, cited as "Cheers to One, Paire's Anniversary Special."

It was one heck of a year for the sisters Kat and Abby Nantes. The pair of sisters who are behind the wonder that is now known as Paire. A French word for pair or match, is a fusion of ideas from the two sisters. As Abby, works the kitchen, Kat concocts the perfect drink to match her sister's creation, and what came out are a menu of their 'les meilleures paires.'

At the event, guests were able to sample the revelry with the help of the wait staff in choreography, each pair was introduced by Kat herself and promenaded across the hall.
But before I do present the pairings, let me share first the dinner that had me dreaming of coming back to Paire Cocktails and Pastries. If I heard it right, this was the first time they have had to set out the new addition to their menu. Now, complete meals for breakfast, lunch and dinner are available, together with sandwiches, pairings and pastries samplers and of course mocktails and cocktails.

First to be presented on our table, the recipe perfected by the Chef Abby inspired by her Dad's love for Pumpkin Soup and Ceasear Salad. The hearty bowl of pureed and creamed pumpkin won me over, without leaving a saltine mouth. The salad is just so, but what I like in it is that the dressing didn't overpower the freshness of the greens.

We then were served with a plate of Fettuccine Carbonara. I love that the fettuccine doesn't have that bitter after-bite. I just need to note that I am the saucy type of pasta eater, thus, a few more of the white sauce might make it to our family's top Carbonara list.

Rice-lovers will go gaga over the Beef Salpicao. I understand that the dishes chosen for their revamped menu was so inspired by their family's favorite and held in secrecy, they are heirloom recipes being handed over by the matriarchs of the family. When my plate topped with the Salpicao and rice came, I thought the meat would be dry and being a bit wary of not having some sauce to deal with it. But when it reached my mouth, a burst of garlic infusion on tender pieces of meat. Mind you no need for more sauce here!

With that plate is a glass of full-bodied red wine.

I thought I had enough meat for the night and it was just filling, till one of the best-selling finger food from Paire came. Ligid as it is called is yet another of their family's secret. It is actually their take on chicharon but without being air puffed from over frying. It has that mild crunch with a tender bite leaving you addicted to it especially if you dip it in their house-made vinegar. And hey, no oil on my fingers!

And before we knew it we were being served with a palate -cleanser. The chocolate syrup laden Calamansi sorbet will make you prepared for more. Indeed, the night had just begun to really spruce up some heat, as the parings were then presented in all its glory. Till finally all is well when my first 'paire' was sincerely delivered for y indulgence. And ahh, they were amazingly right, the Class A, by namesake has to be amongst A Class and should be on every gourmand's must-try list. The almond wafer with whipped cream is not meant to be eaten on its own. The drink that best complemented the pastry is non-other than a mix of Amaretto and some tangy fruit juices such as lemon and lime.

As I was still savoring the Class A sampler, another pairing landed on my table-space.

A savory one this time. On my square plate is the aslice of Spinach and Cheese Tart with a shot of Sparkling Lemon. As we were taught, you get to run the fork on your pastry, dump it in to your mouth and while you are munching on every bit of it, you sip a little of the cocktail and, Tadaah (!), a gastronomic experience will explode in your mouth.
Now, let this be a feast for your eyes. Sorry if I might leave you dreaming of these pictures till it's your time to have the experience, which is what it's doing to me right now as I finish this blog off.

The Fruit Basket ala Mode. Fruits on Mudpie and Coffee Crumble Cocktail.

The Fruits on Mudpie

The Fresh and Fiery. Spicy Cheese Quiche and Frozen Mojito

The Spicy Cheese Quiche

And it's time for Sweet Summer, a match for those who love Filipino snacks such as Leche Flan and Halo-Halo. With it is Creme Caramel and Halo-Halo Cocktail.

The Black Forest. Choco Sandwich with spiked Vanilla Filling and Berry Blast Cocktail. Oh yes, I'm a Black Forest kinda girl, and if I were to be a cake that is my choice. This definitely serves to be one of my choice together with the Class A. Any sucker for Chocolate cakes will not be turning s head away to this beauty. The very berry flavor of the cocktail enhances the chocolatey goodness of the mini cake sandwiches.