GLOBAL VISAS Makes Australian Food Tourism Possible

   Have you ever visited Australia and some parts of the world for food and wine?  

   As I was reading up on food and wine pairing, I saw these photos online at the Food and Wine website of Australia.  

   I've been actually thinking of my Fil-Australian friend who chose to live with her own family in Melbourne and have been missing her so badly.  One of our conversation went to the gritty issue of her inviting me and my family to visit them there and do some food and wine exploration.

   With that I also have been quite interested jut lately with food, tourism, involving indigenous food and wine, specifically in the "land down-under."

   But you see like other  Filipinos who dream of going overseas for both work and pleasure, I am also concerned of how the process would be, for us to be able to go to Australia.

   The Commission on Filipinos Overseas reported in 2011 that there were 10.4 million Filipinos in permanent, temporary or irregular status abroad, about 11% of the projected 93.9 million total Philippine populations in the same year.  More and more are trying to get jobs abroad.

   With reasons like unstable economic situation, perennial high unemployment rate, low salary offered by local companies, poor benefits, etc.  But no matter what reasons Filipinos are leaving the country for, it is becoming apparent that most of the Filipinos who had the chance to work abroad had better lives and more stable finances.   Not only that, would you not want to experience snow, or live in farm in the down-under,  or  revel on the romantic views of cherry blossoms in springtime?

   On a survey done, given a chance, one in every five Filipinos would want to emigrate or visit a foreign country.

   A critical hurdle for most Filipinos looking to go abroad, however, is the tedious and sometimes nerve-wracking visa application process.  Not to mention the risks of spending much with every visits to documenting office, which most of the applicants complain about.

   Indeed, the challenge of putting together the right documents and properly lodging an application for visa to one’s destination country could easily lead to discouragement and despair.

   But I have been reading a lot about this certain company who have managed to help tourists, immigrants and OFW's live out their dream.  And I am actually thinking of using their services myself for my family  to experience Australia's food tourism.

   Global Visas, world leader in immigration and visa consultancy recognized a global need for expertise in this area. It opened its head office in London in 1996 and now has 250 immigration experts worldwide, including 51 in its Cebu operation which started in October 2010.

  

  The Cebu office has facilitated the issuance of about 200 visas of various categories to various countries since its launch. 

   

   Global Visas Cebu has won for its clients the most difficult battles as far as visa facilitation is concerned, including that of Maritess Sejas, who successfully reapplied with Global Visas advice after being denied visa issuance several times.

   

   The expertise of the Global Visas team allows it to deliver the best quality service in the lodgment of spousal, fiancée, tourist and working visas. Aida Abarquez was awarded a multiple-entry visa to the USA as a result of a Global Visas – guided application. She is now able to make more visits to her husband who is working there.  For more testimonials check this page out: http://www.globalvisas.com/pages/testimonials.html

    The company holds the distinct advantage of having personnel in destination countries as well as constant updating of visa regulations in these areas: the USA, Canada, UK and other parts of Europe, Australia, New Zealand and Asian territories.   Visit http://www.globalvisas.com/  for more information.

Live Near Kapitolyo Food Scene with Avida Towers Centera

                                                        

Don't you just want to live in the center of it all?

   Though living in a perfect neighborhood is beyond possible, many real-estate property developers have made remarkable provisions for desirable amenities that brings work-life balance.  Thus, many city dwellers have resorted to condo living as akin to enjoying the best of what city life has to offer, as long as you have easy access to everything you need, of course.  That being said, how about living in close proximity to one of Manila's foodie destination - Kapitolyo, Pasig.

   I savored this day, not minding the erratic changes in our weather, as I was able to experience an event, one that I used to dream of, a food trip down Pasig City's "kapitolyo" or capital.   When I first got here two years ago, I never knew that there is something like the Aguirre St., in B.F. Homes Paranaque, in Pasig.   Where a regular neighborhood was turned to a strip that catered to gastronomes.  Now the strip is getting longer as more and more houses have opened up spaces for food entreps.  The dining scene in town has flourished in the past couple of years, thanks to new additions like, Milky and Sunny, Poco Deli and Charlies.

    I have finally done it, (with a secret sob, for I wasn't able to have it with my gastro-partner)!

    Now, it made me crave to have more of the same experience.  Which brings me to the thought of hanging my hat near the vicinity.  

   The food trip started with a breakfast at the darling place of the side of town, Milky and Sunny.   Followed by an enthralling and food coma-enducing lunch at Poco Deli and ended with the more coma-enducing snack partnered by the bed-weather at Charlie's Grind and Grill.

   Ecstatic because I have never been to any of these places.  I have only tried two so far here, the Cab Cafe, and Ramen X.  And since that day,  that I was able to have my first culinary experience at Kapitolyo, I swore that I'll be back.  And indeed I came back, and with a vengeance.  

    Here is a glimpse of the Kapitolyo Food Trip Part One.  Of course I am attempting to plan for the next series of my food tour.

   Breakfast at Milky and Sunny. A quaint yet inviting venue for that all-day breakfast stuff.  Hmmm, ready for some pancakes or waffles for lunch?  How about all-you-can-eat cereals?   

   Next stop, a relishing lunch at Poco Deli.  This one's not for the faint-heartened, make sure you are geared for insatiable hunger for meat and all that goes well with it.

   Charlie’s is known for their gourmet sandwiches, burgers and a place where there is definitely no skimping on the good stuff, that includes the shockingly hot and spicy Buffalo Wings. It is also famous for being the first uncanny place to have your meal, the place is half car wash and half diner.  The fave stop-over for Kapitolyo residents and non-residers as well, to have their cars washed, groomed up while having Black Angus Burger.

   That's only three of God knows how many!  If that didn't tickle your palates, maybe it gave you somehow of what it can be like if you live or work near the area.  However, this thought just really played on my mind, I know there are many occasions that we wake up and there's nothing on the cupboard for breakfast.  Would you have loved to wake up and just jump of the bed and walk or take a quick drive to any of these restos to have a filling breakfast, or even brunch.  I wouldn't mind walking up really late with the assurance of having a friendly neighbor to prepare a dandy meal for me and my family.

   So here is the good news!

   You can actually have that sort of life.  Thanks to Avida Towers Centera.

    

   Avida Towers Centera offers much more than a residential condominium typically provides. Right smack at the corner of EDSA and Reliance and Mayflower Streets in Mandaluyong City, not only caters to the dynamic lifestyle of city dwellers,  the four-tower development also features the finest comfort and convenience of metropolitan living.  It has easy access to various modes of public transportation, commercial centers, offices, and schools. 

  If you are on the look out for a haven in the city worth living at, with the best dining options and leisure activities, Avida Towers Centera is your answer. The residential condominium itself is a mixed-use development “where everything is built in.” It has sensible amenities that are built specifically for the lifestyle needs of residents:

The Core @ Centera, a fitness and fun zone with an active pool for basketball and volleyball, a kiddie and adult swimming pool, outdoor gym and jogging path;

The Hub @ Centera, where residents can meet and entertain friends at the wifi-ready clubhouse, gazebo, pool/lounge deck, pool bar, game room/audiovisual room, or at the wifi-ready guest area;

The Peak @ Centera, a roof deck lounge at Tower 3 where residents can enjoy magnificent views of the cityscape; and 

The Serenity Park @ Centera, a peaceful and quiet zone with a prayer room, meditation garden, open lawn, rock garden, and a tranquil water installation for soothing spiritually-cleansing moments.

The Shops@Centera, a two-storey retail area housing a selection of establishments and shops. It will be a pit stop for convenience, retail and affordable casual dining – the perfect place to hang out after a long day’s work.

   Like all of Avida’s properties across the country, Avida Towers Centera adheres to the Five Condo Must-Haves of free-flowing air and sunlight, fewer units per floor, sensible amenities, emergency power even inside the units, and easy payment terms.

   For more information about Avida’s condominiums in the Philippines, visit www.avidaland.com or 

call (+632) 848 5200 (within Metro Manila) and 1-800-10 848 5200 (outside Metro Manila). 

To access the “Are You Ready to Own a Condo?” Facebook app, 

visit www.facebook.com/AvidaLandCorp.

Wingman Did More than Just Winging it!

   I feel so guilty not posting this right away.  The draft for this post almost got lost in the track.  I somehow blame it on the tons of write ups I have to finish and well, every time I check on this and review the photos, it gets me lost in my mind and just made my eyes fixed on these grubs.  You can't blame me I'm a sucker for Buffalo wings, greasy fries, onion rings and those killer sliders.  Ahhh, I'm now craving for Wingman's.

   Before I get all insane, let me give you a bit of a history of how my lust for Wingman's chicken wings began.  Years ago, when I still handled our church's Children's Ministry, I brought our teachers there for lunch.  Not really mindful of where The Collective is, we got lost looking for it, not realizing that we were taking the opposite path and landed at the wrong end of Malugay St.
   However elusive the search was, we all managed to keep our patience and finally got to try hefty servings of amazingly flavored chicken wings.
   It was my first time to see a menu with variants of Buffalo Wings in spicy, sweet, tangy and Asian flavors.
   Well, that was years ago, though my longing for it (so does my kids) never ended.

    Till I finally got reunited, this time with fellow bloggers on a game night.
    If you think your TGIF's are not getting the excitement anymore.  I suggest you head over at Wingman for some action and fun-packed night with your friends and of course to fill your Buffalo wings cravings.
   The staff can prepare  an eventful night of answer and questions, board games and many more.  We, on one hand had a Quiz night.  Which really tested our Philippine History, Sports, and Wikipedia mastery.  Mind you, Erik Waldie, one of the owner, was our Quiz Master, who facilitated the question and answer and have even prepared the questions himself.   Boy, let me tell you the questions were and yeah, challenging.
  But what was really a challenge was how to name all the different flavors of the wings that piled up on our tables.  But gobbling them up isn't a challenge at all, just make sure to come with your appetites ready and taste-buds up for an adventure.

 To make sure you're able to try a number of varieties, come with friends or office mates and share with each variant.  You can order full with a dozen buffalo wings, or just six for every flavor.  So what's up with their flavors?

You can have your wings customized according to hotness.  My favorites are Mango Barbeque and Lemon Pepper, though I also like the Moroccan Chermoulla (the sound of it makes me quiver).

You can have some pick from the Fries category to go with your Buffie wings, or just drown yourself in ice cold water or beer, hehe.  The choices are A basket of hand-cut fries in Shoestring,  Regular, Potato Wedge,  Curly, Twist; or hand-breaded onion rings.  For a price of P120 , that is a steal which is by the way served with  their homemade thousand island dip.

I kid you not!  The servings are huge, made for the voracious eaters.

As, I've  said ordering is not complicated, you can order half-half of two flavors within a 1 dozen of any flavors of the buffies, with an affordable price of P 330.   Must I mention that an order of the wings come with carrot sticks and ranch dressing, or if you feel like splurging , why not order  Wingman Bleu Cheese dip with an additional Php20.00, ain't bad at all.

Home Run Sliders
Choose three mini-burgers from above. Have them all the same or mix them up to fill your cravings or find your favorite 240.00

Every weekend spent here with your friends, colleague or loved ones would be complete with a glass of Classic Citrus Margarita (Glass is only P100.00 while the Jug  is P 500.00).

So expect a night with clean fun, top-notched grubs, and refreshment here at Wingman, at The Collective.

Wingman

The Collective
Address:  The Collective, 7274 Malugay St.
                San Antonio, Makati
Contact Details:  (02) 478-6770

Gone Gaga over Cronuts, Kronuts or Croghnuts, Etc.

   Was it really worth lining up for, or it's just about the fad that simultaneously rocked Manhattan and other parts of the world, including  our humble abode- Manila.

   It has been what, three months (? ), since it was launched by Chef Dominique Ansel at his New York bakery.  According to their website they first set the fire for a new pastry creation, (now turning the foodie nation into a domination) last May 10, 2013, giving it a proper trademark, and thus the craze over Cronut™.

   Wildflour Cafe + Bakery, was the first one to introduce it to our food market, and was spread haywire by food bloggers and pastry enthusiast, like what they did with Speculoos cookie butter spread.  Well hey, I have definitely no angst about it.  Every foodie, like me of course, need to be adept to the  in and outs of the food market, without being left behind,  if that even matters.

   I have seen it in FB, read about it, quite  frankly my interest was piqued by it.  So I didn't mind going to great lengths to procure some sample.  Knowing that getting some at Wildflour is like shooting the moon, I tried to ask around where else I could get my hands on it.  I once over-heared from other bloggers that they always run out of it, and sometimes, one needs to pre-order.

The list goes on...

   Now, bakeshop, even a tea shop seemed to follow suit.  There's Dolcelatte, Chef Buddy's Park Avenue Desserts, Chatime, Cioccolata The Bay Leaf Hotel, Le Couer de France.  Wait, the  craze went even bigger as more and more stores and hotels are trying to make their own version, with the likes of Krispy Kreme,  Cafe France, Raffles Makati.

   See below photos taken form their Facebook pages.

Wildflour's croissant-donut

From Dolcelatte

At Park Avenue Desserts

   You can actually be in complete abandon if you let your guards down and be lured by all of these.  Honestly, I was.   Though I have only tried a number, I didn't really fell in love with it, or maybe I haven't found the one  yet, so Wildflour is still on my bucket list.  Still, cupcakes and macaroon are on the top of sweet  surrender list.  And I'm pretty sure kids would vote for my choices also.

   So just to feed my curiosity, with the pun intended, we tried one, and another, and yet more on our list to try.  Let me also blame one of my readers who asked for a review on the craze. (With a smile and a smirk)

So when Cioccolata, The Bayleaf Hotel's cafe, announced that they will be serving their version, Bhogs and I sped off and had coffee, Crunchy  Cronuts and their much raved off Churros.

   Also, I found it funny that each have come up with their own branding (spelling) of it.  

Cioccolata's Crunchy Cronut

   For those who still doesn't know what a Cronut is, it's actually a product from proofed laminated dough, which resembles a croissant dough (other use phyllo or puff pastry).  From a chef's point of view it is a technique where you take a big chunk of butter, smash it into a square shape, wrap it in dough, and then just keep chilling, rolling and folding until you have the number of layers you'd like.  To proof a dough on one hand is to let the dough rise a certain height with yeast.  Done mostly in breads, including croissant.

   "Cro" from croissant and "nut" shortened from doughnut (or donut), thus cronut (DUHH!), a hybrid of both.   Once the dough is prepared, it is then shaped into donuts (using donut cutter) then fried to the proper temperature of olive oil, grapeseed oil or canola.  In a workshop I attended with Chef Buddy Trinidad at the recent WOFEX event, he said he uses Olive oil.  The flat dough will eventually puff up when cooked and turns light brown.  It is then put on a wire rack to let the oil drip and for it to cool down before it is rolled in sugar. Some are topped with sugar frosting like the one we had at Cioccolata.  Chef Buddy boasts of his as being bathe in cinnamon sugar.  Many unique and creative versions have been created.

   You can easily spot a fake cronut.  When cooked, there is actually a big difference.  It's like you are eating a croissant and donut at the same time.  On a cross-section, notice that there are layers of puff pasry.  But the trick to it is that there is a rendering of flaky, crunchy texture on the outside, but soft on the inside like a doughnut, oh and Chef Ansel's cronuts has velvety soft cream or custard subtly oozing out from the middle.
   Cioccolatta was able to have that, however, the one served to us was a bit over-fried, with the crust bit hard and toasted, I also don't like the idea with it coated absolutely with granulated sugar, gave  me jeeves for being too sweet.  I should have shook it off first to remove some.
   Must I also say, that their Churros were spectacular.

    It comes with two choices of dip, warm Belgian chocolate or caramel.  I opted to have the caramel.  Don't be fooled, the serving is huge, two can actually with it.
    Just to be on the safe side, I gulped a cup of warm "banaba" tea when we got home, just to compensate from the sweet afternoon treat we had.
 
  There are  lot more that offer cronuts, but this one I'm really waiting for and willing to line up even for hours - Doussant from Raffles Makati.

   

Have you tried one already?  Did you feel the fireworks when you tasted it?
Won't you  me know about it and maybe we could give it a try.

The above list of chosen shops serving cronuts have been linked already to their Facebook page, so just click on them to know more info on the place.

Feel free to suggest any places where to get cronuts so we can update the list.

Enjoy cronut, croughnut, kronutz, French doughnut, Doussant hunting!

Refreshing Flavors Zest-O Slice

   Those were the times when moms or yaya's would make calamansi juice or mix powdered juices for baon.  Times when internet was just a fragment of imagination of some nerds.  When kids play on the streets till dark and go home dirty, wounded but happy and satisfied. 

  If you feel for me, then probably we're of the same age.

  In my childhood, there are a few brands that would conjure happy memories at play and at school.  These brands mostly of snack food and refreshments may not all be heard in the present time. 

  My fondest and most strong food memory was the bun on our local bakery a block away from our house sliced and slapped with gooey coco jam. (dark thick jam from coconut) and partnered with Zesto Juice drink.  

  Years gone by, and my taste for food got a bit sophisticated, yet there are times when I long for those simple stuff.  

Zesto now has been rebranded as Zest-O and is proud to announce its newest product namely Zest-O SLICE fruit juice drinks.  

Zest-O SLICE is a fruit juice drink that brings all the goodness of your yester years into a delightful beverage that fits your modern lifestyle.

Zest-O SLICE comes in 355ml bottle, that is just the right amount to quench your thirst and isn’t heavy on the pocket. It comes in four flavors, which even my kids like.  In fact, it's the only artificial fruit juice that I allow them to bring to school. 

 The first two flavors are straight fruit flavors that is a sure hit to Filipino consumers, Orange and Dalandan flavors has been formulated basing on the 30 years of experience of Zest-O in providing quality fruit juices. The last two flavors are their  mixed fruit flavors, playful and exciting new taste, Grapple is a combination of Grapes and Apple, light and refreshing. Mango Bursts is a combination of Mango and strawberry delighting the taste palates of choosy consumers.

  What I like about them though is that they are not too sweet, unlike other juices that when drank sticks to your throat and somehow damages it.  Also, no acidic after-feel or air in the stomach.  

 Zest-O SLICE has Vitamin A, C, E and Zinc that that help boost your immune system. 

National Pizza Day Announced at CPK's Eastwood Branch Launch

A call to the pizza-loving nation!

Mark your calendars on August 15, 2013 as California Pizza Kitchen opens all their 10 branches in celebrating the annual National Pizza Day.  

Since last year, the restaurant has started commemorating by giving away free pizza with every pizza order.  The one-day event has drawn up lines of diners outside each restaurant.

In lieu of this event, they have added five more pizza varieties.  

Choose from Caprese, Garlic Chicken, Wild Mushroom, Hawaiian, & Untraditional Cheese and get your next pizza, for FREEE!

 Incorporating tradition and heritage into the pizza making process, creates what are arguably some of the better pizzas.

Agree or disagree? 

At the opening of CPK’s tenth restaurant which is at the ground floor of Eastwood Mall, the people operating for GRC Inc, have stressed out that CPK has remained true to its DNA in serving the best pizzas which are traditionally prepared and also with other menu items which have passed through some in-depth research, which mainly focused on what the clients want.  

Global Restaurant Concepts Inc. (GRC) unveiled its first restaurant concept with California Pizza Kitchen (CPK) in the Philippines in 1997.  It was the first international franchise to be granted by the US pizza chain.  Sixteen years and ten branches later, CPK continues to dominate the premium pizza restaurant experience by opening two more outlets before the year ends.

             GRC President and CEO Archie Rodriguez, who has been there since the restaurant’s local entry, recalled that it took awhile for the US pizza company to warm up to the idea of an international branch.  “Convincing the founders that the Philippine market was prime took over three years, but we stayed focused and true to our commitment to sign the brand.  It took time, but we believed in investing in our people and country,” he said.

        Local and big international restaurant brands had been operating longer when CPK arrived.  Among pizza restaurants then, there were a few brands that catered mostly to the mass market.  “There was no family restaurant that offered unique premium pizzas and a variety of dishes inspired by global flavors.  CPK was all about innovation and it was this creativity and commitment to quality that really made us stand out in the crowd,” Rodriguez said.

            As Manuel Zubiri, GRC Vice President and Purchasing and Facilities Management Director added, "as you can see, the new stores have maintained the menu, what the oldies like, also, while in a way to reach out to the younger generations by creating pizza varieties that would suit their taste.   This stand true as we have brought back the vintage pizzas.  With this minor changes, we also needed to reinvent the look of the stores."  

           With the new stores like the ones at The Fort and at the newest branch in Eastwood, they have taken out the black colors and maintained the vibrant yellow tones.  Making the dining venues lighter to look at and thus more comfortable. 

           CPK refers to it as their “pizza authority,” a claim now backed by 16 years in the Filipino palate, an expanding branch network and an ever evolving menu of gourmet pizzas, pasta dishes, sandwiches, salads, desserts and appetizers.  It is also among the few non-Italian pizza restaurants that offer a wide variety of wine and beverages.

            “Filipinos have become more discerning and mature in their choices.  They are more health-conscious; they look for variety in the menu and are willing to try something new while they keep their loyalty to the classic dishes.  Value for them is no longer just about the price but the quality that also goes with it---exceptional service and great ambiance,” he added.   “There are so many options that you have to work even harder to amaze your customer each time.”

            For their first restaurant outside Metro Manila, CPK opened in Harbor Point Mall in Subic last year.   The company has received calls to open outside Metro Manila, but visibility and accessibility is regarded highly in location choices.  “I must admit that when we look at markets outside the metro, we are a little more careful.  Each location needs careful planning and study.  But with the right partner and the right location, we are confident we can do well,” Rodriguez added.

            By the fourth quarter, CPK’s 11^th restaurant will be located in SM Mall of Asia.

        Even with the rise of both home grown and foreign pizza brands, Rodriguez remains upbeat about CPK’s growth in the country.  After convincing US principals of the Philippines’ market potential and building a 16-year old restaurant brand, Rodriguez has learned a great deal from CPK’s continuing story. 

Going back to the pizzas...           

               Do you want to know how the five new pizza tickled my palate (and filled my tummy)?

           After a trencher of three different salads in one plate, I started hashing on the different pizzas that was made for us to try on the opening of Eastwood branch.  

        The first to be served was Garlic Chicken.  If you love garlic and know it's health benefits, then this is your pizza.  A considerable helpings of roasted garlic, grilled chicken, caramelized onions and slivered scallions all woven together with not one kind of cheese but two, Mozarella and Parmesan.

    My favorite among the five is this - Caprese.  Why? Because it has pesto.  This may look like a simply pizza pie topped with summer veggies resembling Bruschetta.  Simply vision it this way, your crust, made the traditional way, topped with basil cashew pesto, whole juicy cherry tomatoes, Mozarella and fresh Mozarella (Oh yes, there is a difference) and fresh basil leaves.  Oh before I forget, thinly sliced Grana Padano Parmesan were substantially scattered.  So how can you get more Italian than that?

      If you are into mushrooms, or is just so absorbed with the different types of mushrooms,  or a mycologist who is into the study of it, then you'd definitely be interested on this pizza- Wild Mushroom.  Shitake, Abalone and white mushrooms are sliced and morphed with Mozarella, Romano and Parmesan.  The savoriness fueled with garlic olive oil and slivered scallions and heightened it more with mushroom olive oil.  However, the wait staff will ask you whether you want to have it drizzled with mushroom olive oil,  a 15-days infusion of mushroom and olive oil.

   However, if you on the other hand want it up-front simple yet simply satisfying, I recommend the Untraditional Cheese.  Isn't it obvious, the only topping is cheese and lots of it.  I also loved the idea of putting a blob of fresh Mozzarella balls on top of the tomato sauce.

 Not in the photo is the good old Hawaiian.  Regular diners have constantly asked why they don't have the variety, which the other franchises have, "the one with pineapple slices."  But not a daunting task to compare CPK's new Hawaiian from the others, Aside from pineapples, it is also beautified with Canadian bacon, slivered scallions and Mozzarella atop their perfectly seasoned tomato sauce, not salty, not sweet, not even sour, just the right tang.

           While you are at it, have some pasta to go with the equally delish pizza.   Esteemed by Mr. Zubiri is this plate of Portobello Mushroom Ravioli.  The mix composed of Portobello mushrooms, herbs and cheese filled a freshly-made rosemary-flavored ravioli. Topped with imported Italian tomatoes, fresh basil and garlic  or garlic-Parmesan cream sauce

         Need to make a quick mention of my refreshing bottomless glass of Peach Lemonade and the uber-huge stemmed glass of Turtle Sundae.  Turtle Sundae is a layer of Vanilla Ice cream, choco fudge, caramelized walnuts, and tons of whipped cream, and of course a cherry on top.  We all shared one glass, since it's really big, maybe good for three persons.  However, I  find the ice cream served less than the cream.  This would be a total sweet-ending if served with more ice cream and choco-fudge.

           End note from the blogger:  Sorry for the crappy photos, my DSLR broke, so I have no choice than to use my Samsung S3 phone for this, and also that explains why I'm not so visible in the event scenes.

        Anyhow, even without that palatable shots, I know that a lot of people would stand as witnesses as how CPK through out their 16 years manage being the pizza authority.

      Visit CPK in the following locations: Alabang Town Center, Shangri-La Plaza Mall, TriNoma, Greenhills Promenade, Power Plant Mall, Greenbelt 5, Lucky Chinatown Mall, Subic Harbor Point Mall, W Global Center Bonifacio Global City and Eastwood Mall. 

 For latest news and updates, follow CPKPhilippines on Facebook and Twitter.

Palitaw: Floating Rice Cake

   My daughter once came to me asking for P 10.00, since I was busy on my laptop, I just instantly grabbed a number of coins and gave it to her, then she ran away leaving me a tad guilty.  I know she will be buying something to eat outside the house but I'm afraid what it might be.  Then she came home holding a cut of banana leaf.  With my eyes stuck on her as she slowly stridden toward her favorite sitting spot I saw her licking something inside the banana leaf and I knew then that what she had been delighting on was my favorite childhood snack-palitaw.

   Seeing her liking the confection a lot while happily telling me the story of how she saw the "manang" who was selling them atop a "bilao" (tray  basket for winnowing rice chaff and used to sell stuff in the rural areas), it gave me this notion of trying to make some.

   For one, I don't know where the ingredients could have come from or how it was made, I'm not an OC mom, but I'm a "segurista" and I need to make sure that my kids are not only eating healthy, they should only be eating clean food.

   So, since I've no one to ask about how to make it and I'm sure this "Manang" (old lady) would not share the recipe either, I researched in the internet.  Then, realizing that it was easy to make it.

   But there are things you may want to consider first before trying to make it at home.

1.  What is PALITAW?

   Palitaw is a well-known Philippine delicacy eaten as a snack or dessert, in a white oval or circular, flat sugary form.  Derived from the Filipino word “litaw”, which means “to float or to surface," its a scientific phenomenon on its own.  Good thing my daughter hasn't asked me why it floats once its cooked.


   Palitaw is originally made washed, soaked, ground sticky rice or “kaning malagkit” – however, some use glutinous rice flour or any packaged rice flour to minimize the time in grinding and soaking the sticky rice and because it is more efficient. It is made by simply mixing the rice flour and water until a dough is formed. The dough is divided into small pieces then manually molded into a ball-shape figure and flattened. The flattened dough is cooked in boiling water until they float – an indication that they’re done. Once cooked, it will be dipped in grated young coconut, toasted sesame seeds and sugar.


   In my case I used a premier kind of glutinous rice, the Sung-Sung Premium Aromatic Malagkit Rice from Sunnywood's Jordan Farms.   Using my  Magic Bullet, I pulverized 2 cups  of rice.

2.  Make sure to have every ingredients ready at hand before starting to cook the rice patties.

3.  This is quite a messy project, so back off if you are not ready  to getting your hands dirty.

4.  I'm used to playing around in the kitchen, especially, when I'm out of certain ingredients.  Sometimes the outcome is not what you would expect it, but thank God more often than not, the outcome is still edible.

   The recipe calls for sesame seeds, either white or black.  However, because it's FIBA season and my guy isn't up to leaving the house to witness every basketball match, I've resorted to using black Chia seeds.  Though I still would prefer sesame seeds over Chia, for the fact that, it's aromatic and gives out a subtle nutty flavor with a hint of sweetness and it also gives off an oily and shiny effect to the palitaw.

What is CHIA?

   Chia is touted by some health-enthusiasts as a "miracle seed" from the plant scientifically known as salvia hispanica.  It's jam-packed with powerful nutritional punch into a very small serving. In a single tablespoon, you get six grams of fiber, three grams of protein and 2.9 grams of Omega-3 fatty acids. Chia is often considered the richest plant-based source of dietary fiber, protein, antioxidants and Omega-3’s.  A superfood indeed!

   To know more about Chia and it's health benefits read here: http://foodmatters.tv/articles-1/chia-seeds-for-protein-and-omega-3

   So why not, I just needed to consider the nutritional value it will give us over the tastefulness of the sesame seeds, though you still get that crunch from the sesame seeds.

   So here is the recipe...

Pandan Palitaw 

Ingredients:

2 Cups glutinous rice flour or ground malagkit rice
1 Cup water
1 Teaspoon Pandan flavor or 4 medium sized pandan leaves (optional)
2 Cups grated coconut
1/2 Cup sugar
1/4 Cup sesame seeds or 1/8 cup Chia seeds, toasted

Procedure:

1.  Boil water in a pot, drop a teaspoon of pandan flavor or fresh leaves.
2.  Put rice flour in a mixing bowl, slowly add water until reaching the right consistency
3.  Dough should hold together and separate cleanly from the bowl.
4.  Pinch off about 2 tablespoons and form it into a ball between the palms.
5.  Flatten into a patty, about 1 1/2  inches in diameter and about 1 inch thick.
6.  Poach the flattened dough into the pot of briskly boiling water.
7.  Boil until they rise and float to the top, about 1 to 3 minutes.  In my case, I made it stay longer up to 7 mins, making sure the middle is cooked.
8.  Scoop them out with a wire mesh skimmer and drain.
9.  Roll the rice patties in coconut and then on a plate with mixed Chia or sesame seeds and sugar.
10. Enjoy!

If you want more recipes, you may want to click on the Recipe category or visit my old recipe blog at Recipes from my humble kitchen.

Fisher Mall: Customer-Centric Mall Built by Passion, Heart and Soul

"Ultimately, the success of a shopping mall is grounded in a profound level of insight into the shopper’s experience and into removing every barrier between the customer and the merchandise."  That is according to Al Taubman, one of the developers of  some of the most successful malls in the United States and have influenced generations of architects, developers, retailers and planners. 

So what can you think will make a business, a new mall to be specific, to make it to the game? 

Three important matters were mentioned by Ray Del Rosario as he gave his befitting speech at the 22nd National Retail Conference and Stores Asia Expo (NCRE) held yesterday, August 7 at the SMX Convention Center in Pasay City.  The exposition is being organized by the Philippine Retailers Association (PRA). 

"Fishermall like Irma Fishing has a lot of heart, a lot of passion and soul into it," sincerely enthused by Mr. Del Rosario, one of the three brothers who will be making marks on Fisher Mall's opening on November, 2013.   All three are sons of Roberto Nepumoceno Del Rosario, chairman of Mallers Management Corporation.  

Heart, passion and soul.

All three have also been the backbone of the Del Rosario’s forefathers who started the successful fishing business based in Malabon which now have been echoed in the actualization of the a family's dream.  

They don't even mind at all being known as the mall that "galunggong" built.  After all, even the mall's namesake came from the very business, which is also imbued in the whole conceptualization of the mall.

Also these paved the way in making Fisher Mall a very customer-centric mall – more vivid, intelligent, adventurous, imaginative, and alive with the human quest for art and beauty.  “There has to be emotional content to the shopping experience,” noted by Del Rosario as such lessons they have learned again from their father.

Another point given at the speech was that the people behind the brand understand the dynamics of commerce while  also transfixed by shopper psychology.  “Mall is made by people who go to malls. We look at the best practices and will always introduce new features which the community needs – all the features, convenience present are things we normally look for ourselves,” he furthers stressing with empathy. 

Another factor which may garner their success is recognizing the value of adopting green strategies will have visible impacts on the mall’s efficiency and profitability. Del Rosario perceives the environment as foremost among their responsibilities, and whose older brother Paul who is vice-chairman of Mallers Investment Corp., is incorporating green strategies into the heart of their business strategies.

“We are following the Green Building Program set by the local government of Quezon City for our internal and external community, our customer’s convenience and needs, as well as our tenants needs that will partner with us,” he says.

Fisher Mall follows the global standards in the development and operation of the mall, and collaborates with local and international partners to ensure the safety and sustainability of the mall, tenants and immediate community.

I mean, they actually think of their future customers, like what they would expect and what they like.   They want to see smiling faces when customers come in the mall and of course to eventually see them deciding  to stay longer and value the services they offer.

Where can you see a grocery store opening up at 7 am just to sell the fresh catch of the day?  Or one that will feature 5 cinemas, which are all digital and romantic 1920 inspired?  

Ray del Rosario, being the president of Mallers Management Corp., who loves gaming himself, have designed a state-of-the-art video arcade while their step-mom, Moleen Del Rosario leads the fashion-forward department store.  Modernized dining facilities, chore-like errands of paying one’s bill to conveniences, Wi-Fi in all areas, hotel-like restrooms to driver’s lounges, and easy navigation for customers are just some of the things they offer. The fish will be the highlight of the supermarket with their brother Obby, President of the Fisherfoods Corporation, managing it.

A business built by a family for every member of the family, all in the comfort of one roof.

On the other hand, they also think of their trade and merchandising partners, much like how they want to keep the customers coming, keeping the merchants also longer in their premise and gaining more in the future expansions.  

This is the subtotal of their family's dreams turned reality but above all, imbibing their pursuit of happiness, as their measure of success.  Though they also think of  ROI (return of investments) as would all business men do, they however put much weight on ROH- return of hapiness.

Smitten by the Spectrum

   I have always marveled at  how a melange of gustatory delight is spread out in such a fashionable manner and how hotels can bring this to light some more.
   Everyone knows that Makati is a melting pot for forging success.  Still stands out undisputed as the economic heart of the Philippines as well as one of several key financial, professional and commercial centers within all the Asian countries.  For this reason, and for the fact that it also houses influential intercontinental matters.  Having this in mind, food and beverage businesses still shine more fervently, as we see new restaurants, including hotels popping up like mushrooms here and there.
  However the case is, Raffles and Fairmont Makati, two neoretics in the Manila's hospitality hub makes a stunning appearance and were warmly embraced by both the local and international market in the vicinity.
  I have not had the luxury yet of checking their sought after accommodations, including state of the art suites, and having heard from a friend that the units of the Raffles Residences are sold out.   But I was able to reacquaint myself with their buffet offerings from The Spectrum.

   Even before I entered Fairmont Hotel,  I knew what I'll be dealing with - myself (lol),  and how I can manage to enjoy ALL of the items on the buffet, which I'm sure I couldn't.  Good thing I went there with my friend and Bhogs.  That way, if there would be something I could have missed out, they can tell me how good it would be.
   Aside from the cheerful wait staff, the food station to greet you first is the heavenly dessert station.  Then I remembered, on the right of the restaurant's entrance is a glass wall where you can see some chefs doing their thing with the bread doughs.  Quite noticibly on the other side of the glass is a display of jars of fine fruit jams from Pierre Marmonier, the French creator of The Fruit Garden.

   We were seated under a glass-ceiling atrium that bathes the corner dining area in sunlight.  The best place to take your  food photos on daylight.  Also at a table near the dessert station and a section for honey with a mini apiary.

This section is one of it's kind, only The Spectrum have this, together with a splendid play of infused honey.

  I got all frantic seeing it and tried smelling each jar of honey with choiced herbs and spices even nuts.  One jar actually has figs and apricots in it, and oh how I love apricots.  Just a thought though, how do you pronounce apricot? I heard Chef Stephanie Zubiri once say it with a long /a/.  

   On the same display are small bowls with a spoon of Mascarpone Cheese swimming in honey and dashed with chopped Macadamia.

   Facing it is the bread station.  Go crazy with an assortment of freshly baked breads to go with your soup, pasta and salad.

  You know what, it took me a long time to pay a dear friend of mine a visit at his work-place, but finally the long wait was over!  Teehee!
  So here begins, to delight my insatiable appetite with Spectrum buffet's delectable edibles.

   Merna and I were tempted to begin our much-awaited lunch with sweets but we were able to arrest ourselves from the temptation and began with their soups.  They had two options that time, Tom Yum and Tomato Soup.  I opted to have the first one, Tom Yum.  The starter was able to warm me up with a slightly spicy and seafood-rich taste.  And because I planned for this occasion and didn't have breakfast, something hot needs to fill my tummy first, and this was perfect.

      My second plate, three salad choices and a bread stick.
     After which I began my tour down the alley of sublime and novel fare.

   You can ask the chefs to make kebabs for you and discern Middle Eastern cuisines like the Moussaka and Stuffed Wine Leaves.

 How about some Calamata olives, Babba Ghanoush, Hummus and Biryani Rice?

   While Bhogs had his second and third helpings of all sorts of Sashimi and seafood, I had myself a plate of saffron-flavored pasta, which was freshly-made with cream sauce.  I was asked if I want bacon and ham slices or some other ingredients to go with it.  But I opted not to add anything else to it, for I saw Bhogs on the meat carving station getting a chunky slice of steak.

   The premium grade US Roast Beef is the crowd favorite, Bhogs was always reminding me to get my slice before it rans out.

   The idea of an open kitchen is ace, where sanitation is always a priority. The passion of every chefs and staff is so fascinating, giving the diners the satisfaction that their sumptuous demands are always met.

  Just some of the meat and fish dishes in rich sauces.

   A bountiful catch of the day...

   Nicely sliced raw Norwegian Pink Salmon...(drools).

   An assortment of cheeses and cold cuts of sorts.

  The salad station with different bottles of vinaigrette and dressing.

   Sushi section.

Roasted duck and other meat choices, including bagnet.
Thus, my indulgence began.

   Guess what I have here on my Entree plate...

   My Creamy Saffron Pasta.

  Roast duck.

   Nicely done slices of Roast beef with grilled veggies and sprinkles of chilli-flavored salts.  Too bad I never got to take a photo of the different flavored salt.

  Yes, they do have an ample sampling of dim sums, in steamed baskets, and what I had was seafood wrapped in lettuce.

   Till, I gave in.
   Just before I get to finish my last plate, I have to dig my dessert spoon into these lovelies- Strawberry Panna Cota and chunky, nutty Smores.  If you think I ended there, let me give you a glimpse of their heavenly dessert buffet.

   Can you here them singing to you in an ensemble of sweet harmony and for sure some helpings will then rock your world with the perfect combination of ingredients including chocolate.

    With awe, eyes wide open, slight smile, gentle bite on the lip and with a quiet "mmmmmm..." I caught myself, suddenly at a hard time to verbalize anything coherent, as always when in the presence of all these

Isn't that the perfect personalized touch! Thanks for allowing us give in to our sweet tooth cravings.  And just so you guys know (addressed to The Spectrum) the three of us did help ourselves with these.  

Those oddly shaped chocolate cookies by the way are to die for.  I guess for bakers like me, there is that something really wonderful when you enjoy a baked good without you making them,

   " Everyone has a price - mine is chocolate."  ~Author Unknown
   I just love claiming that expression for myself.  don't you think you ought to reward yourself with these.

    If you aren't into cakes and pastries, next to it is the gelato and sorbet station.

   The impressive crepe station for that unique sweet ending, where you can have a crepe done the French way.

An array of flavor in one visit, from fruit, coffee to vanilla Crème brûlée and lots more.

    Please do not hesitate to ask for a cup of tea or coffee, it goes with the buffet fee.  Here are what I had with my mint green tea.

   A Madeline, a honey comb chunk inside the dark chocolate cup, all drizzled with honey infused with fig and apricot.

 Pichi-pichi with Parmesan cheese please.

Cold Mango Sago.  See even touches of the Filipino cuisine is splattered around.

   Now, this isn't my mine, this is my friend's crepe, topped with poached mix of berries and vanilla ice cream and lavished with love.   Well, the one who made it for her is her husband,  no one else than the Executive Pastry Chef of Fairmont, Chef Didier Derouet.

  Now here is mine and Chef Didier  made it himself.  

 Well, 37 years of perfecting culinary skills, especially in the line of desserts and pastries is really something.

    I can thoroughly describe my "dolce finale" or final dessert as "sex on a fork".  The vibrant colors, different mouth-feel of soft, crunchy, cold and warm, tarty berry sorbet, the spiked peach slices weaved into the buttery soft warm crepe.
   Doesn't the photo really captured the moment, it doesn't get any better.

   The buffet lunch is more or less P1600 per head.  I know you might say it's pricey.  Well compared to having buffet somewhere else, I would still prefer them over the cheaper ones, considering the five-star quality of every food and ambiance is amazing.  I'm frugal and most of the time, a cheapskate, but when comes to food it's a different matter.  I can also say  that every cent spent is well worth it. 

Fairmont Makati's Spectrum is an all-day buffet open daily for breakfast, lunch and dinner:

Breakfast:     6:00am to 10:00am, Mondays to Fridays

                    6:00am to 11:00am, Weekdays and Holidays

                    PHP 1,336 net (inclusive of service charge and applicable taxes)

Lunch:        11:30am to 2:30 pm daily

                   PHP  1,596 net (inclusive of service charge and applicable taxes)

Dinner:       6:00pm to 10:00pm daily

                  PHP 1,842 net (inclusive of service charge and applicable taxes)

**Buffet is inclusive of coffee and tea.

Fairmont Makati is located at 1 Raffles Drive, Makati Avenue, Makati City or call 555-9888 for inquiries. Check out the Facebook Pages at www.facebook.com/FairmontMakati and www.facebook.com/RafflesMakati for more details.