We are sorry, the requested page does not exist
Sandigan admits evidence vs Bautista
The Sandiganbayan has admitted all the documentary evidence presented by the Office of the Ombudsman’s prosecution team against former Quezon City mayor Herbert “Bistek” Bautista and former city administrator Aldrin Cuña in connection with the allegedly anomalous P32-million online occupational permitting and tracking system project in 2019......»»
EDITORIAL — A different onion crisis
During the 2022 Christmas holidays, Filipinos reeled from the eye-watering prices of red onions, which surged to over P700 a kilo, with no white onions to be had for onion rings, burgers and bistek......»»
The joy of eating
There is almost always a restaurant opening in the metropolis — either to excite the taste buds or simply elevate the Filipino dining experience. Yes, from Filipino dishes to American-Italian fare and specialty steakhouse, there will always be something for everyone to discover, relish and enjoy. LOCAVORE AT ESTANCIA MALL A cozy, contemporary space ensconced inside the Estancia Mall in Pasig City, Locavore is given true Filipino touches with its warm woods, rattan chairs, rustic pendant lights and an expansive glass window that provides an exceptional view of the surrounding environs. [caption id="attachment_192645" align="aligncenter" width="771"] OLIVE Garden’s Herb Roasted Chicken.[/caption] Opened last May, Locavore at Estancia Mall is the seventh branch of the restaurant, which catapulted to prominence in the culinary arena in 2014 after it opened its first branch at Brixton Barrio Kapitolyo, also in Pasig City. It then opened at Forbestown in Taguig City, Valero Street in Makati City, S’Maison in Pasay City, Eastwood Mall in Quezon City and SM City Bacoor. With the talented chef Mikel Zaguirre and his team at the helm, Locavore takes the homey heartwarming flavors of Filipino cooking gives a more sophisticated interpretation. And with the newly opened branch comes an expanded menu and new dishes exclusively in the Estancia outlet. For starters, have the crisp BBM or Bagnet, Buro and Mustasa — a platter filled with thinly sliced, crispy pork bagnet chips that you wrap in mustasa leaves (Samgyup style) seasoned with burong (pickled) hipon and burong mangga with gochugaru (Korean chili flakes). Follow it up with Bistek Pintxos, toasted bread decked with bistek-style beef tenderloin, grilled quesong puti, truffle aioli and red onions. [caption id="attachment_192646" align="aligncenter" width="525"] OLIVE Garden’s Purple White Cocktail.[/caption] “The new dishes are presented on slate plates because they are mostly bar chows,” says Alejandro Pahan Jr., operations manager. “That’s our new concept. We were thinking of madaling kainin (easy to eat) and something fun. Because samgyup is trending, we came up with pintxos.” The resto also has Bulalo Pintxos, roasted bone marrow with pickled labanos and pares jam; Yakitori Platter, grilled skewered chicken wings, chicken thigh meat, gizzard and liver served with annatto aioli, tocino butter, miso butter and spiced suka; Bagnet Chips, housemade bagnet chips served with spiced vinegar; and Inasalitos, inasal chicken with salsa, labuyo aioli served in lumpia taco shell. All these dishes are paired with seven new signature cocktail drinks, crafted by its in-house mixologist. Pahan says the new refreshing drinks heavily relies on the food being served at the restaurant. They complement the taste of the meals. Locavore serves alcohol and spirits. The drinks include Hardin, a hybrid between gin tonic and Tom Collins, with tonic water and botanicals and floral notes like blue pea and elderflower (which has a similar taste notes of lychee), garnished with rosemary and black pepper; Kinilig, a combo of Disaronno amaretto, honey, lemon juice and rum, with rice paper art design on top; Diwata, a blend of Bombay Sapphire gin with Giffard Lychee liqueur, sugar syrup and lemon juice, dressed with basil sprig and forget me not flower; and Antibayotiko, a whiskey-based mix of bourbon, ginger liqueur, honey and lemon juice. Locavore at Estancia Mall has a seating capacity of 120 people and targets bar goers in the area. It’s open until 1 a.m. from Wednesday to Saturday. The rest of the week, it follows the mall hours. OLIVE GARDEN AT THE VERVE A visit to the newly opened third branch of Olive Garden at The Verve in BGC, Taguig City, is a journey of discovery into a world of delicious and affordable pasta, bread, salad, chicken and pizza sensibilities. The menu is broad and touches base with all the departments of classic Italian-American fare. Upon arrival, diners are swiftly delivered a basket of freshly baked breadsticks, which are widely popular in all 900 Olive Garden stores all over the world, including the Philippines. They are buttery, a bit garlicky, moist and chewy. The unlimited breadsticks, including the never-ending soups and salads, come free with every order of an entrée. What a treat! [caption id="attachment_192647" align="aligncenter" width="525"] LOCAVORE’S BBM (Bagnet, Buro, Mustasa).[/caption] The refreshing salad is a merry mix of healthy greens, tomatoes and olives with a light house dressing, while the soup selection includes Pasta E Fagioli, Zuppa Toscana, Minestrone and Chicken & Gnocchi. Olive Garden first opened at the Mall of Asia on 12 September 2022 and at Glorietta 3 in Makati City on 9 January 2023. “It is, more or less, the same menu that we have for our first branch in MOA and also the same menu all over the United States,” Rechele Tiongson, chief operating officer of The Bistro Group, the company responsible for bringing in Olive Garden which was founded in 1982 in Orlando, Florida. “We never changed anything aside from modifying some of the portions that would fit the Filipino market, but the taste and flavor are the same. We use the finest ingredients like imported cheeses.” She adds: “Just to be clear, we did not reduce the portions but we introduce the smaller ones like solo version for those will smaller appetites. The big portions remain the same.” Browsing the menu uncovers more inviting dishes, such as the signature item, Tour of Italy (a huge platter of everything good — Chicken Parmigiana, Lasagna Classico and Fettucino Alfredo pasta), Amazing Alfredos (made from scratch using imported cheeses, not just heavy cream) and an Italian classic, Shrimp Scampi. Just recently, four new dishes were introduced — Mediterranean Chicken, Chicken Tuscany, Roasted Herb Chicken and Italian Braised Short Ribs, all served with a choice of mashed potato or steamed rice. “We are happy with the response of the public to Olive Garden,” shares Tiongson. “It was extremely unexpected when we first opened in MOA. We were busy for the next six months of the restaurant. The queue was really long. People had to wait for 30 to 45 minutes, which we felt bad for our customers, but that was how they responded to the first opening of Olive Garden in the Philippines.” Olive Garden’s vibe is casual, light and bright yet it is warm and comforting with olive green accents. The design of the interiors is an allusion to the Italian countryside through earth tones and natural textures. It can accommodate 150 people. Olive Garden at The Verve in BGC is open from Monday to Thursday, 11 a.m. to 10 p.m., and Friday to Sunday, 10 a.m. to 11 p.m. [caption id="attachment_192648" align="aligncenter" width="525"] LOCAVORE’S Sizzling Sinigang.[/caption] ASTON’S SPECIALITIES AT ARCOVIA Tron Ng, Astons business development executive based in Singapore, flew to Manila last, 22 September, in time for the opening of the third branch of Astons Specialities, a Singapore-based restaurant chain renowned for serving affordable steaks and Western cuisine, at Arcovia City in Pasig City. Astons is a casual steakhouse which first opened in the Philippines last year on the 4/F of Mega Atrium in SM Megamall. The second branch was at Trinoma Mall in Quezon City early this year. Silver Lush Food Corporation brought in the Singapore brand to satisfy the cravings of steak lovers and those who enjoy more seafood, chicken, sausages, burgers and pasta dishes. “This is our third outlet in the Philippines in a span of 16 months,” says Ng. “We have been around since 2005 when it was founded by Aston Soon. We started as a very small coffeeshop in Singapore. Eventually, we managed to draw a lot of attention because we offer quality food at affordable prices.” He adds: “Within a year, we opened our own restaurant and we continue to grow and expand. We have introduced many different brands under Astons and we have over 40 restaurants only in Singapore alone.” [caption id="attachment_192649" align="aligncenter" width="525"] OLIVE Garden Pasta Twirl. (From left) Zachary Reams of Darden Int’l Learning and Development partner; Marc Buencamino, Fort Bonifacio Development Corporation operations director; RC Tiongson, The Bistro Group chief operating officer; Lourdes Reyes, FBDC chief financial officer; and Lisa Ronquillo-Along, The Bistro Group chief marketing officer.[/caption] Aside from the Philippines, Aston Specialities can also be found in Myanmar and Malaysia. It was also recognized by the AsiaOne’s People Choice Awards and Asian Enterprise Brand Awards for its service and offerings. “I believe Astons will do well in the Philippines because the locals lean more on western food,” Ng says. Of course, the piece de resistance of Astons revolves around its steaks and meat, as it should be. The different cuts of meat from prime sirloin and New York strip to prime ribeye steak do not disappoint. Each has wonderful marbling with the juiciness of the meat, coating your tongue with every bite. The perfect grill marks immediately excite one’s appetite and invite you to dig in with your own side dishes — potatoes (baked, mashed, wedges or fries), Mexican nachos (chicken or beef) or Mac & Cheese. Other items on the menu are also a treat, such as Surf & Turf and Chargrilled Salmon Fillet, Grilled Porkchops and Honey Bourbon Ribs. Cocktail drinks are also aplenty — Piña Colada, Tequila Sunrise, Daiquiri, Orange Margarita and Sangria, to name some. With its industrial chandelier, brick accents and dark wood touches, the place takes on the air of an upscale roadhouse, but softened by the muted walls and expansive glass windows. Astons Specialities at Arcovia City is open daily, from 11 a.m. to 9 p.m. All told, a trip to any of these newly opened restaurants guarantees a truly gratifying dining experience. The post The joy of eating appeared first on Daily Tribune......»»
Extra rice, please
If only it were possible to give up rice, perhaps Filipinos once again grappling with rising prices of the grain would prefer something else to go with their daing or adobo. Alas, kare-kare, caldereta, and most sauce-y Pinoy dishes are no good without steaming white rice. It’s not all about taste or eating habits either. Most Filipinos eat a lot of rice because it is filling. A movie starring the comedian Dolphy featured a family sharing a plateful of rice, taking turns sniffing at a piece of salted fish before gobbling down a mouthful of the kanin (cooked rice). It filled their bellies and certainly fired up their imaginations. In fact, jokes abound about the Pinoy getting by with unli (unlimited) rice, a little soup, or even that fried chicken gravy. It is no laughing matter, however, that many of our kababayans cannot afford a balanced meal containing proper amounts of carbohydrates, proteins, and vegetables regularly. Rice is supposed to be cheap and readily available. Yet here we are, still on the hunt for the P20 per kilo rice promised during the last State of the Nation Address. We sent someone out to buy that rice, but he came back empty-handed. The cheapest kilo of rice, he said, cost P50. And news lately of rice prices expected to continue rising until September leaves us wondering — once again — how in the world did the agricultural Philippines end up importing rice in the first place? Vietnam, which learned rice technology from us, currently pegs the price at “$540 per metric ton, (or) about P30 to P32 per kilo,” said Philippine Chamber of Agriculture and Food Inc. president Danilo Fausto in a dzBB Super Radyo interview, as reported in a news article. This, he added, is higher than its prices at other times of the year, at “$420 to $440, about P23 to P24 per kilo.” We need to import rice so that the country will have enough supply, he said, suggesting that government should “intervene” and discuss the supply issue with our ASEAN neighbors. Some sources blame the rise in rice prices on “the effects of price manipulation and price speculation,” pointing a finger at businessmen who use the supply and demand equation to make more profit. On the other hand, price watchdogs say it’s the government that has failed to keep a tight rein on prices, letting the fluctuations happen because of inaction. But, perhaps, it is more of slow action that is ailing our government. The Commission on Audit’s latest report released this month flagged the Department of Agriculture over one, “its failure to distribute a total of 855,493 bags of rice seeds meant for farmers under the P10-billion Rice Competitiveness Enhancement Fund;” and two, failure “to distribute 2,088 pieces of farm machinery, out of the total 22,520 procured equipment.” Also, some “14,192 bags of rice seeds were damaged” while the rest were either donated or kept for the next planting season. Whatever may have caused these incidents, the fact remains that our farmers were “deprived of their needed assistance,” said CoA, and state funds have been likely wasted over damaged goods and equipment rusting in their yards. A review of the Rice Tariffication Law is once more called for. Better prioritization is also demanded of the agencies concerned tasked to support our farmers and the local production of rice, as well as those tasked to protect consumers from price hikes. If the world supply is low, we could try to eat less rice and try other alternatives. There’s always a choice of bread or corn, or even the much-derided kamote, to eat with your Iberian roast chicken — but for bangus, bistek, and sinigang — extra rice, please. The post Extra rice, please appeared first on Daily Tribune......»»
Jewels in the Palace kitchen
Power and food. These are not usually spoken in the same sentence, but hey, they go hand in hand. Last September, First Lady Liza Araneta-Marcos posted on her official Facebook page a photo showing her at the groundbreaking ceremony of the new catering area in Malacañang. No other details of the project were released. The post got mixed reactions from netizens. However, despite the praise and criticisms of said post, it somehow got us into thinking — who are the people behind the important functions of each and every chief executive living in the Palace? Hands down, Glenda Rosales Barretto comes to mind. The one and only doyenne of Philippine cuisine. She of the Via Mare fame. From Ferdinand Marcos Sr. down to Ferdinand Marcos Jr., Barretto presided over numerous state dinners in Malacañang. The most recent was the inaugural ball of the 17th president of the Philippines, Ferdinand “Bongbong” Marcos Jr. Barretto is caterer extraordinaire well-known for reinventing and refining Filipino dishes fit to be served at the highest tables in the land. During PBBM’s inauguration, she served savory chicken soup with ginger, lemongrass and green papaya (more like a deboned chicken tinola), prawn in roasted coconut cream, seared prime beef tenderloin with kaldereta sauce and guava-basil sorbet. Barretto is also popular for her humba (a Visayan braised pork similar to the classic adobo), crispy adobo flakes (ultra crunchy and extra flaky dish using chicken, beef or pork), pancit luglog, puto bumbong and bibingka. Via Mare, founded in 1975, has a well-established and long-standing reputation of being the choice concessionaire to do banquets for heads of state and international guests in the Palace serving traditional flavors. It can be recalled that Barretto rose to prominence when she catered the silver wedding anniversary of President Ferdinand and Imelda Marcos, and soon after became the official caterer of the Palace. [caption id="attachment_161357" align="aligncenter" width="1137"] MARGARITA Fores | PHOTOGRAPH COURTESYOF www.theworlds50best.com/[/caption] Margarita “Gaita” Fores Gaita Fores has also been trusted in handling the country’s most delicious affairs, hosted by the Palace for visiting chiefs of state. “I started catering only during Presidents Gloria Macapagal-Arroyo and Benigno “Noynoy” Aquino’s time,” said Fores in a text message to Daily Tribune. Fores recently catered the state dinner for Czech Republic Prime Minister Petr Fiala, the first European prime minister to visit the country under the new administration to discuss trade relations and mutual cooperation. The Asia’s Best Female Chef also served a delectable Filipino spread before the men and women of the diplomatic corps during the last vin d’honneur in Malacañang to celebrate the 12 June Independence Day. In 2016’s vin d’honneur, the last major function of the Aquino administration, Fores’ Cibo presented a Filipino buffet of three kinds of longganisa, toasted adobo flakes and corned beef flakes. Fores, who’s been in the food business for more than 30 years, has also prepared presidential dinners for King Juan Carlos and Queen Sofia, US Presidents George Bush and Barack Obama and Prince Albert of Monaco in Malacañang state dining room. Fores is the first cousin of former senator and interior secretary Mar Roxas, who is the second cousin of First Lady Liza Araneta-Marcos. Chef Jessie Sincioco Jessie Sincioco, dubbed the “Papal Chef,” is still the most in demand chef for fine dining and fine catering today. She has served the dining pleasure of Presidents Corazon Aquino, Fidel V. Ramos, Joseph Ejercito Estrada, Gloria Macapagal-Arroyo, Noynoy Aquino and Rodrigo Duterte. She catered the inauguration lunch of PBBM for the diplomatic corps at the National Museum, serving smoked milkfish on toast with bihod, mini croissant sandwiches of smoked salmon or chicken salad, mini pandesal stuffed with chicken adobo or grilled kesong puti, lemongrass chicken, brochette of beef lamb ball with potato and ensaimada balls with ube halaya, to name some. A frequent caterer to Malacañang, Sincioco shares with us some of the favorite food of each president that she has served through the years. “Tita Cory loved spinach mushroom soufflé,” said Sincioco in a text message to this writer. “FVR, pan-fried Chilean seabass. Estrada, roast beef. GMA, chocolate durian souffle. PNoy, US black angus bistek. Digong, pan-fried Chilean seabass. BBM, brochette of lamb and beef ball with potato (pica-pica).” [caption id="attachment_161361" align="aligncenter" width="730"] millie and Karla Reyes. |PHOTOGRAPH COURTESYOF www.flavorsoflife.com[/caption] The Plaza The Plaza Catering, another reputable food and catering service run by the mother-and-daughter team of Millie and Karla Reyes, also has the privilege of serving the head of state and official banquets. “We have catered all presidents from Marcos Sr. to Duterte,” said Karla. “Not yet with PBBM.” The Plaza has been in the business since 1965 and is well-known for its piece de resistance — The Plaza premium baked ham and corned beef which Millie and Karla include in the menu whenever they cater to the Palace banquets. The Plaza has played host to foreign heads of state, such as Pope Paul VI, US Presidents Lyndon B. Johnson and George H.W. Bush, Indian Prime Minister Indira Gandhi and Premier Li Hsien Yen of the People’s Republic of China. They also shared their version of the presidents’ favorites. “Marcos Sr., fish and Ilocano food. He had his own cook preparing his meals,” said Karla. “Imelda, steaks and she’s a very good cook. Erap, lechon and our boiled Angus corned beef and baked ham. GMA and husband Mike, The Plaza ham. PNoy, barbecue and angus tapa.” She added: “For Duterte, we didn’t get to serve him up close and personal. We catered an event at Malacañang but he came like five hours late to his own event so he didn’t eat anymore.” [caption id="attachment_161358" align="aligncenter" width="900"] Bulak Bustaliño at the Arlegui Guest House in 1996. | PHOTOGRAPH COURTESY OF kusina ni maria[/caption] Kusina ni Maria During the time of Cory Aquino and Fidel Ramos, Kusina ni Maria would also cater to Malacañang events, including special occasions at the Arlegui Guest House, where Cory and FVR lived during their time while holding government affairs in the Executive Building. Among their favorites were lengua con setas, chicken relleno, callos a la Madrileña, zarzuela de mariscos, grilled blue marlin, sarsiadong bias, paksiw na bihud, asadong curacha, tostadong alimango, kare-kare oxtail with bagoong, lao-ya, minaisang kabute and pancit buko. “Same dishes as what we have now,” said Ding Bustaliño, who now runs Kusina ni Maria founded by her late mom Bulak Bustaliño in 1984. “I used to join my mom in Arlegui when she would check the table setting, flowers and those were the food she would serve.” The real jewels in the Palace — made up of the virtual who’s who in Philippine cuisine — are in the kitchen. The post Jewels in the Palace kitchen appeared first on Daily Tribune......»»
Graft court rejects Bistek motion dismissing raps
The Sandiganbayan has rejected the motion of former Quezon City Mayor Herbert Bautista to dismiss the P32-million graft case against him. In his motion, Bautista argued that prosecutors committed procedural errors in its pre-trial briefs in violation of Section 6 (e) and (f), Rule 18 of the Rules of Court by failing to indicate the purpose of the documents or exhibits intended to be offered and substance or summary of the witnesses’ respective testimonies. Prosecutors were fatally defective for their non-compliance with pre-trial rules in civil cases or procedural transgressions, Bautista’s motion to dismiss added. However, Sandiganbayan Seventh Division found the defendant’s argument not relevant. “In criminal cases, the duty of the prosecution is to establish the guilt of the accused by proof beyond reasonable doubt, whereas the duty of the defense is to parry the prosecution’s thrusts,” the court’s 7-page ruling uploaded on Tuesday, read. “Whether or not the prosecution’s pre-trial briefs contain a description of the purpose of the documents or exhibits intended to be offered, or the substance or summary of the witnesses’ respective testimonies, ultimately the non-filing or lack of substantial compliance thereof, is not a ground for the dismissal of a criminal case under the present Rules,” the Sandiganbayan ruled. Bautista’s case involved the P32-million information technology procurement in 2019, in which he pleaded not guilty last May. The post Graft court rejects Bistek motion dismissing raps appeared first on Daily Tribune......»»
‘Warm as the sun’: Pangulasian illuminated
Among the four island resorts under the El Nido Resorts umbrella, Pangulasian stands out for its luxury concept. This property in Bacuit Bay shares the resort group’s ecological vein, but each has its own particular lure. Apulit Island in Taytay is deemed the “adventure” destination in an idyllic setting; Miniloc in El Nido is the “discovery” place for activity-filled holidays; and Lagen Island is the “sanctuary,” made distinct for its “lush, four-hectare forest and calm, shallow lagoon.” While travelers may opt for their own kind of vacations — and at a time when custom travel itineraries are the rage — the enduring appeal of island getaways will always be in most bucket lists. The Philippines offers a mélange of island resorts, but in the realm of true luxury, just a handful may be considered — among them, Pangulasian. El Nido Resorts’ Mags Bautista, senior marketing and communications manager, tells Daily Tribune more about this island destination. [caption id="attachment_140326" align="aligncenter" width="525"] BEDROOM suite.[/caption] Daily Tribune (DT): What makes Pangulasian distinct among other island resorts? Mags Bautista (MB): Pangulasian Island delivers luxury Filipino hospitality designed to match the stunning natural beauty of its setting in the Managed Resource Protected Area of El Nido-Taytay. It brings together sustainable practices and world-class comfort to offer naturally immersive experiences with its 750-meter stretch of white-sand beach, a house reef teeming with marine life, and a spectacular view of the sunrise and sunset — it definitely stays true to its local moniker as the “Island of the Sun.” For accommodations, it has a total of 42 contemporary Filipino villas built sustainably with cutting-edge “green” design. [caption id="attachment_140325" align="aligncenter" width="525"] PHOTOGRAPH COURTESY OF REBY TRINIDAD | FROLICKING along the 750-meter white sand at Pangulasian.[/caption] PHOTOGRAPH COURTESY OF REBY TRINIDAD | FROLICKING along the 750-meter white sand at Pangulasian. DT: Would you say Pangulasian is the most luxurious resort in the Philippines? Why? MB: No. While there are other resorts that have superior facilities and amenities, Pangulasian takes pride in its excellent customer relations. Guests always come back to the resort because of the hospitality of the staff that, you could say, is “warm as the sun.” The workforce brings in unparalleled efforts and dedication to ensure that guests have a truly memorable and enjoyable stay. DT: What can you say about the amenities, facilities of Pangulasian? Any special services given to guests — personal butler, dine by the beach, room service? MB: Although the resort does not have butler service, it offers room service from 8 a.m. until 10 p.m. The resort also offers private lunches outside Pangulasian and private dinners within the resort. Happy hour at the pool bar from 4 p.m. to 6 p.m. [caption id="attachment_140327" align="aligncenter" width="525"] Pangulasian’s team takes extra care to provide a truly meaningful guest experience.[/caption] DT: What makes the food and beverage at Pangulasian special? MB: Staying true to our commitment to sustainability, we source many of our products locally, importing internationally only to provide the occasional familiar option for international guests who would like a bit of a taste of home. We commit to support local suppliers with an emphasis on sustainable development. The resort offers unique drinks such as our signature thirst-quenching Tropical Spice, blended Watermelon, and Mango Ginger drink. Guests will also enjoy our very own Pangulasian Sunrise made with hand-squeezed dalandan juice paired with premium tequila. [caption id="attachment_140330" align="aligncenter" width="525"] STEAK with asparagus and potato slices.[/caption] DT: Are there any dishes that are a must-try for guests? MB: Absolutely! Our head chef recommends the following set of dishes: Starting with Ensaladang Talong soup; Tomato and Shrimp for the main course; US Angus Rib eye with Pangulasian Bistek sauce; and Baguna Calamansi pie for the dessert. DT: How about the beach and sports/water activities? Some say the waters are better for activities like snorkeling rather than swimming. Would you agree? MB: Though nestled in the protected marine seascape of El Nido, guests of Pangulasian can enjoy various water activities. Through the regular island-hopping tours, guests can engage in kayaking, snorkeling and swimming activities all across Bacuit Bay to better appreciate the beauty of El Nido. The crystal-clear waters with its sustainably managed house reefs make El Nido a good spot for snorkeling and diving. We also offer more immersive activities like the mangrove cruise in Aberawan, bottom fishing with the local fishermen, and the hiking trail through the forest of Pangulasian. DT: What do most guests like to do at the resort? MB: Guests, mostly foreigners, are fascinated by El Nido’s big and small lagoons, its pristine beaches with crystal clear waters, and of course, its stunning limestone rock formations. As such, Pangulasian guests always look forward to hop on the daily complimentary island tours and join the morning snorkeling to see the coral reefs and spot some black-tip reef sharks. DT: How does one get to Pangulasian? What does the resort do to make guests feel relaxed and comfortable getting there? MB: Airswift offers daily flights from Manila to El Nido, Palawan. Travel time is approximately one hour long. Guests are welcomed by one of Pangulasian’s tour guides upon arrival at the airport. They are then transported to the Jetty Lounge for refreshments and a bathroom break. After which, a 30-minute boat ride takes guests across the Bacuit Bay to Pangulasian Island Resort. DT: What makes a stay worth the splurge for guests of the resort? MB: As what most people would say, “Money can’t buy happiness,” but here in Pangulasian, the island team takes extra care to provide a truly meaningful guest experience — all the way from their arrival at Lio airport, to their festive welcome at the resort, through guided tours and activities, and up until we bring them back to the airport for their departure. With its spacious villas, its local and international selection of dishes, and island tours and activities, the team strives to deliver on the promise of excellent service and hospitality. The post ‘Warm as the sun’: Pangulasian illuminated appeared first on Daily Tribune......»»
‘Bistek’ pleads not guilty to graft case
This was the first words uttered by former Quezon City Mayor Herbert Bautista after pleading not guilty to graft charges he and his former City Administrator Aldrin Cuña are facing before the Sandiganbayan Seventh Division at their arraignment yesterday morning. The graft case was in connection with the alleged anomalous computerization project worth P32 million which the two former city officials awarded to Geodata Solutions for an Online Occupational Permitting and Tracking System despite the absence of a specific appropriation approved by the city council. “Not guilty po tayo. (This is) politically motivated. The case was filed against me by the Quezon City government,” Bautista said after coming out from their arraignment and faced the media. But he refused to drop names as to who is behind the filing of the supposed “politically motivated” case against him. “Kayo na bahala roon, (It’s up to you.),” he said. Bautista along with Cuña personally entered their non-guilty plea during their arraignment for the case filed by the Ombudsman, which accused them of exercising “partiality” in awarding the contract. Quezon City Mayor Joy Belmonte said it was the Office of the Ombudsman who elevated the case at the graft court Sandiganbayan. Enrico Mira Jr., counsel for Cuña, tried to defer the arraignment by telling the graft court that they have filed a Motion to Quash a day before, but the Sandiganbayan denied, since Cuña failed to serve the prosecution a copy of the said pleading ahead of the arraignment date in violation of Rules of Court. Associate Justice Theresa Gomez-Estoesta said the Division Chairperson immediately ruled that “Section 13 of the Rules of Court is clear. The motion is denied outright.” Bautista also told reporters that he had served his city well starting from then Kabatang Barangay, (now Sangguinang Kabataan or SK) and became an honorary council member as the youth representative, then became a vice mayor, and mayor until his term ended in 2019. “I devoted myself to Quezon City for 34 years, and then because of politics, we have this (case),” Bautista said. The post ‘Bistek’ pleads not guilty to graft case appeared first on Daily Tribune......»»
Bistek plea to junk graft rap denied
The Sandiganbayan has denied the petition of former Quezon City mayor Herbert Bautista to dismiss one of the graft complaints filed against him......»»
Ruffa super iwas pa rin sa usaping ‘Bistek’ at lovelife: My God, para naman tayong teenagers! Nandiyan lang ‘yan!
CERTIFIED Viva Artists Agency talent na ang aktres at dating beauty queen na si Ruffa Gutierrez matapos pumirma ng kontrata kahapon sa production company ni Boss Vic del Rosario. Maraming plano ang Viva Entertainment kay Ruffa, kabilang na ang paggawa ng mga pasabog na pelikula kaya excited na ang TV host-actress sa mga susunod na […] The post Ruffa super iwas pa rin sa usaping ‘Bistek’ at lovelife: My God, para naman tayong teenagers! Nandiyan lang ‘yan! appeared first on Bandera......»»
Bistek: Hindi porke napunta ako sa gobyerno, inisip ko nang powerful ako…
KAHIT kailan ay hinding-hindi pumasok sa isip ng veteran comedian at dating mayor ng Quezon City na si Herbert Bautista na isa siyang “powerful” na tao. Ilang taon ding nagsilbi bilang public servant si Bistek sa mga taga-Q.C. at matapos nga ang kanyang termino ay maswerte rin siyang nakabalik agad sa showbiz at nabigyan ng […] The post Bistek: Hindi porke napunta ako sa gobyerno, inisip ko nang powerful ako… appeared first on Bandera......»»
Bistek tatakbo pa ba sa mas mataas na posisyon sa Eleksyon 2022?
SA sunud-sunod na proyekto ngayon ni dating Quezon City Mayor Herbert Bautista ay tila wala sa isip niya ang bumalik sa mundo ng politika. Mukhang ini-enjoy muna niya sa ngayon ang pagbabalik niya sa showbiz na ilang taon din niyang hindi nabigyan ng panahon. Sa kuwento ni Bistek sa isang mediacon ay nagulat siya na […] The post Bistek tatakbo pa ba sa mas mataas na posisyon sa Eleksyon 2022? appeared first on Bandera......»»
Kris may inamin tungkol kina James at Bistek; pinayuhan si Bimby sa pakikipag-date
MATAPANG na sinagot ni Kris Aquino ang personal na mga tanong sa kanya ng bunsong anak na si Bimby, kabilang na ang naging relasyon niya noon kina James Yap at Herbert Bautista. Sa part one ng mala-talkshow na chikahan ng mag-ina na in-upload sa Facebook page ng TV host-actress, inusisa ni Bimby ang si Kris […] The post Kris may inamin tungkol kina James at Bistek; pinayuhan si Bimby sa pakikipag-date appeared first on Bandera......»»
Kris, Bistek nagkontrahan sa ibig sabihin ng love; winner pag nagsama sa online talkshow
“HINDI po ‘yan show, nagkataon lang na nagpunta sila sa Cornerstone office, then tinray namin ang chemistry.” Ito ang sagot ng taga-Cornerstone sa tanong namin kung may online show na pagsasamahan sina dating Quezon City Mayor Herbert Bautista at Kris Aquino dahil sa ipinost nila sa social media na, “He Said, She Said.” Kaagad naming […] The post Kris, Bistek nagkontrahan sa ibig sabihin ng love; winner pag nagsama sa online talkshow appeared first on Bandera......»»
Bagong serye nina Kathryn at Daniel sinimulan na; Bistek, Dennis gaganap na tatay ng KathNiel
GUMIGILING na pala ang mga kamera para sa bagong teleserye nina Daniel Padilla at Kathryn Bernardo. Ito’y base na rin sa tsika ni Dennis Padilla nang makapanayam ni Papa Ahwel Paz sa programa niyang “Showbuzz”. Nagpakita kasi sa video (through zoom) habang nag-uusap sina Dennis at Papa Ahwel si Herbert Bautista kaya naisip namin na […] The post Bagong serye nina Kathryn at Daniel sinimulan na; Bistek, Dennis gaganap na tatay ng KathNiel appeared first on Bandera......»»
Bistek dedma sa paninira ng mga troll; mas feel manood ng K-Drama
NA-WOW mali! Yan ang bwelta ng kampo ni dating Quezon City Mayor Herbert Bautista sa mga bashers na nagpapakalat ng hate message laban sa kanya. Binigyan kasi ng maling interpretasyon ng mga troll at basher sa social media ang actor-politician ang isa niyang post Facebook. Muling nagpaalala si Bistek sa madlang […] The post Bistek dedma sa paninira ng mga troll; mas feel manood ng K-Drama appeared first on Bandera......»»