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Must-try: Greenwich’s Indulgent Savory Roast Beef Selection
There’s no need to wait for special occasions to get roast beef. Indulging in roast beef cravings is now easier with Greenwich’s Roast Beef & Cream Cheese Overload® Pizza. And for days when you want rice with roast beef, Greenwich’s introduces the Roast Beef Pizza-Rice Bakes—made more filling and delicious with Crunchy Chicken. Enjoy a […].....»»
Fa-BOO-lous Halloween celebration with your pups
Too cute to spook? Dress up your kids and pet dogs in fun and colorful costumes and take them to The Westin Manila for a Halloween lunch celebration and a Fa-BOO-lous Costume Parade on 29 October. The themed Sunday lunch buffet at Seasonal Tastes features a wickedly wonderful spread alongside premium meats, such as Australian Beef Rump, Turkey, BBQ Pork Ribs, Roasted Chicken and a variety of sausages, plus an assortment of sweets, treats and much more. Lunch is served from 12 p.m. to 2:30 p.m. Every two adults who dine at the Halloween lunch buffet are entitled to two complimentary tickets for their children to join the Kiddie Costume Soirée in the afternoon at 2 p.m. To be held in the ballroom foyer on the second level, the afternoon activity is offered to kids two to 12 years old. The program includes games, cookie decorating, costume parade, giveaways and a five-minute self-portrait shoot per child at the A Studios booth. Pet dogs are invited to the Doggie Costume Paw-ty at the Lobby Lounge veranda at 4 p.m. Tickets are sold at P1,500, good for one dog and one pet owner, and the rate is consumable on food and drinks from the A La Bark and Lobby Lounge menus. The event will include a paw-lor game and costume parade, giveaways and a five-minute photo session for each dog at the A Studios booth. Register through westinmanila@westin.com or call 8256-2020. The post Fa-BOO-lous Halloween celebration with your pups appeared first on Daily Tribune......»»
32 students allegedly food poisoned after eating ‘pastil’
A tertiary institution in Davao City is under investigation after 32 of its students were allegedly food poisoned by pastil, a dish made from steamed rice with dry shredded beef, chicken, or fish and wrapped in banana leaves. According to a report from Sta. Ana Police Station, the students suffered from food poisoning after eating the dish, which was sold to them during a three-day fund-raising event at the school. The school has not yet issued a statement regarding the incident......»»
Stevie’s specialties
For Steve “Stevie” Villacin, it took only one specialty dish — Hainanese chicken — to get him started on his home-based food business in 2009. He had just graduated from the International School for Culinary Arts and Hotel Management, and his cousin Claudette Vitug was responsible for “pushing him to start a home-based food business by accident.” Knowing that Stevie cooked a mean Hainanese chicken at home, she requested him to make her a set to gift their friend Ingrid Chua, the BagHag, for Christmas. Steve obliged, whipping up a whole Hainanese chicken and packaging this with its traditional sauces (ginger sauce, sweet soy sauce, and chili sauce) and matching Hainanese chicken rice. Claudette sent this to Ingrid, who loved it so much that she blogged about it the following day. Other bloggers and influencers as well as journalists picked up from there and wrote about Stevie’s special Hainanese chicken. Word got around, orders doubled, tripled, and, lo and behold, before he knew it, he had a home-based food business to run. The business happened by accident, yes, but the orders did not come by accident. They were conscious choices because Stevie’s product was—and continues to be—really good. His signature dish, Hainanese Chicken Set, is a whole chicken, about 1.5 to 1.7 kilograms by weight, comes with five cups of chicken rice (with option to order additional rice at P65 per cup), and a complete set of sauces (topping sauce, ginger sauce, sweet soy sauce, and chili sauce), for a reasonable P1,500 per set. Stevie has also developed a variation of rice called Olive Rice. It is basically traditional Hainanese chicken rice sautéed in extra virgin olive oil with chopped black olives. Should customers prefer Olive Rice over traditional chicken rice for their Hainanese Chicken Set, the price is adjusted by only P100. The set thus costs P1,600, with extra cups of Olive Rice priced at P75 per cup. [caption id="attachment_192637" align="aligncenter" width="525"] Hainanese chicken.[/caption] Through the years, Stevie has also developed other platter offerings. A number of these have become top-sellers as well, such as Fried Shrimp Lumpia with Bacon and Served with Sweet Chili Sauce (shrimp with bacon rolled around it, then wrapped in lumpia wrapper and fried); Asian Beef Tenderloin Salpicao (Australian or New Zealand beef tenderloin marinated with Asian seasonings then seared and topped with fried garlic, served with buttered vegetables and mashed potato); and Garlic Barbeque Pork Ribs (two slabs of tender pork ribs with garlic barbecue sauce). Stevie’s menu has become so wide that it covers all categories now — salads, appetizers, entrées and pasta. Salad choices are Chicken Oriental Salad with Hoisin Dressing Black Pepper Crusted Tuna Salad with Asian Dressing, and Grilled Pork Belly Salad with Tamarind Dressing. As for the appetizers, there’s Fresh Vietnamese Spring Rolls with Peanut Sauce; Seafood, Chorizo and Chicken Paella, Callos, Osso Bucco Served with Pasta, and Baked Iberian Chicken. For pasta, which is a one-dish meal often ordered on its own by customers, Stevie has four choices — Baked Rigatoni with Italian Sausage and Eggplant, Tuyo Pasta, Baked Chicken a la King Pasta, and Garlic Noodles. The latter (spaghetti sautéed in garlic butter and extra virgin olive oil with Asian seasonings and topped with Parmesan cheese, browned garlic and chopped scallions) has also become a signature dish often ordered to go with Baked Prawns. So, it could stand on its own, Stevie recently added a variation of garlic noodles to the menu. It is called Garlic Crab Noodles, and has lots of crabmeat on top of the garlic noodles. More recent additions to the menu include chicken relleno and chicken asparagus sandwich. Orders may be placed via 8896-8940 or 0906-5084155. Pick-up is the only option, as payment the day before is needed. The post Stevie’s specialties appeared first on Daily Tribune......»»
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......»»
SM Hypermarket Street Food Festival 2023
Brace yourself for an unforgettable food party at the most delicious street food event of the year, the SM Hypermarket Street Food Festival 2023. This year, it’s all about celebrating delicious street food, featuring street food vendors, event-exclusive promos, live cooking demos from its guest celebrity chef, and exciting activities in the bustling SM Hypermarket Fairview. [caption id="attachment_190800" align="aligncenter" width="525"] Chef Boy Logro dancing with SM Markets mascots[/caption] Celebrity Chef Boy Logro Takes Center Stage! [caption id="attachment_190799" align="aligncenter" width="854"] Chef Boy Logro showing how to prepare SM Bonus Pork BBQ[/caption] Prepare to be amazed as the one and only Kusina Master, Chef Boy Logro, headlines the festival with his exceptional and creative cooking skills. Known for his culinary mastery and captivating cooking shows, Chef Boy Logro will grace the event with live cooking demonstrations that will surely make you crave. Watch in amazement as he showcases SM's finest pre-blanched meats, including the mouthwatering sisig and tender beef tendon, into classic street food creations. But the excitement doesn't stop there! Chef Boy Logro will also introduce the newest SM Bonus Marinated Pork Barbecue on stick – a premium taste sensation that’s delicious, tender, and ready to cook. A Street Food Party Like No Other [caption id="attachment_190801" align="aligncenter" width="854"] Chef Boy Logro cooking sisig using SM’s blanched sisig[/caption] The SM Hypermarket Street Food Festival 2023 is your passport to a world of street food delights, made possible by its partners Nestle Magic Sarap, Nestle All Purpose Cream, Knorr Seasoning, Knorr Cubes, Knorr Soup, Purefoods Hotdog, Purefoods Heat & Eat, Lucky Me, Alaska Crema All Purpose Cream, Joy Dishwashing Liquid, 555 Sardines, 555 Tuna, CDO Hotdog, CDO Tocino, CDO Chicken Franks, Bounty Fresh Chicken & Farm Fresh Liempo. [caption id="attachment_190802" align="aligncenter" width="854"] SM Markets mascots and Customer Assistants at the Street Food Festival[/caption] [caption id="attachment_190803" align="aligncenter" width="525"] Guests and shoppers watching Chef Boy Logro’s live cooking demo[/caption] Explore a diverse range of street food stalls offering an irresistible array of snacks, treats, and bites that capture the essence of street cuisine from around the world. From sizzling skewers to crispy empanadas, it's a street food paradise you won't want to miss. In addition to the delectable street food offerings and Chef Boy Logro's culinary expertise, shoppers can enjoy special discounts, freebies, and fun activities such as our Hook-A-Duck game, plus snap some cool shots with the trending SM Turon and Five Star coffee pillows at the Photo Alley. [caption id="attachment_190804" align="aligncenter" width="525"] Chef Boy Logro with media guests[/caption] Shop to your heart's content and take advantage of unbeatable deals and discounts available only at the festival. Enjoy freebies for every purchase of Street Food Festival bundles, as well as big savings when you buy participating items with your SM Advantage or Prestige card. You can even get free SM Bonus Pork BBQ sticks with a minimum purchase of P1,000 worth of participating items. [caption id="attachment_190805" align="aligncenter" width="525"] Chef Boy Logro at the Street Food Festival photo alley[/caption] [caption id="attachment_190806" align="aligncenter" width="525"] Shopper enjoying the Street Food Festival’s Hook-A-Duck game[/caption] That’s not all. Shoppers may still get the Street Food Festival experience within the comforts of home through the online promos. They can get free SM Bonus lobster balls for a minimum of P1,500 worth of groceries inclusive of Street Food Festival participating items if they use the code FREEILOBYOU at smmarkets.ph. Don't miss the SM Hypermarket Street Food Festival 2023! It's going to be the best street food party. Join us in SM Hypermarket stores from September to October for mouthwatering street food, and exclusive deals. The post SM Hypermarket Street Food Festival 2023 appeared first on Daily Tribune......»»
Welcome to Caf² Casablanca
As part of the Rustan’s Morocco Festival, a pop-up restaurant offering authentic Moroccan fare is open to everyone who wish to sample the country’s cuisine. Chef Idrissi Bencherif/Mohamed from Morocco prepared a menu using ingredients only from Morocco. Start out with an appetizer, whether it be the fresh and colorful Moroccan Salad, the Taktoouka Salad (made of tomato and roasted pepper), or the Zaalouk Salad (with grilled eggplant) — perfect to spread on freshly baked olive bread. [caption id="attachment_189635" align="aligncenter" width="525"] Jawhara.[/caption] [caption id="attachment_189636" align="aligncenter" width="525"] Beef Tajine.[/caption] [caption id="attachment_189638" align="aligncenter" width="525"] Moroccan Salad.[/caption] [caption id="attachment_189639" align="aligncenter" width="525"] Chicken Tajine.[/caption] For the main course, a must-try are either the Beef or Chicken Tajine, or if you prefer, the Seafood Pastilla. Moroccan wines are available to go with your meal, or traditional tea, served plain or sweet. Try the Jawhara for dessert, a layered sweet pastry made with custard and fruits. Another option is the Orange Salad with Fruits. Café Casablanca on the second floor of the Makati department store will be available daily until 2 October. The post Welcome to Caf² Casablanca appeared first on Daily Tribune......»»
Winford Café’s winning flavors
Situated in the vibrant capital city, Winford Resort & Casino Manila is known for entertainment and gaming. Now it is set to make a name as a dining destination. Winford Café, on the second floor, is the hotel’s first in-house coffee shop and casual diner. From Monday to Sunday, 10 a.m. to 12 midnight, the cafe is set to redefine the coffee and culinary ambiance in Manila. In attendance during the grand opening were president and chief operating officer Jeff Evora, Hotel Operations director James Olivar, Food & Beverage manager Edmond de Jesus and Chef de Partie Fatima Libre. Winford Café is the ideal venue for a quick sip, light bite and full meal situated just outside the casino. [caption id="attachment_189644" align="aligncenter" width="525"] Seafood Pasta Negra.[/caption] “Nakuha ko itong concept na’to dahil sa panahon ngayon. Kailangan Instagrammable, maganda sa mata, maganda sa pang-amoy at masarap (I got this idea from the current times. It has to be Instagrammable, pleasing to the eyes, nice-smelling and delicious),” Libre shared to DAILY TRIBUNE. “Pagdating ng 9 o’clock, 50 percent po tayo (Come 9 p.m., everything’s 50 percent off),” Libre added. The cafe’s interior is a combination of modern and contemporary design with a seating capacity of 20. With a variety of dishes, coffee connoisseurs and diners can enjoy a gastronomic journey for breakfast, a leisurely brunch or decadent dinner. On the menu are sandwiches (Winford’s Triple Decker, Ham and Cheese Croque Monsieur with Fries, Grilled Cheese with Fries, French Toast with Honey and Butter), Signature Pasta (Seafood Pasta Negra, Alfredo, Pesto with Chicken, Mac & Cheese and Tuyo Pasta), All-Day Breakfast (Tenderloin Steak with Kimchi Fried Rice, English, Eggs Benedict, Corned Beef, Porksilog Adobo and Tapsilog with Pickled Onion and Fried Chicken and Waffles). The cafe also offers Ice Blended (Triple Dark Chocolate, Butter Cookies and Cream, Coffee Latte, and Caramel), Iced (Iced Cafe, Iced Spanish Bombon and Black Cold Brew), Specialty (Coffee Coretto and Irish Coffee) and delectable desserts and pastries to satisfy your sweet craving. The cafe can also customize cakes for special occasions. Whether you prefer Hot (Spanish Latte, Cappucino, Cafe Latte, Flat White, Macchiato, Americano, and Espresso Lungo or Tea English Breakfast), Green Tea and Chamomile the baristas will deliver the perfect cup of coffee or tea. “We assured that every day the food is fresh and brand new. A variety of comfort food is prepared fresh daily in our kitchen. Our best seller is seafood pasta negra and for the coffee, it’s the Iced Spanish Bombon,” Libre said. To enjoy a cup of coffee and tea and a delicious meal, Winford Cafe at Winford Resort & Casino Manila is a venue worth exploring. The post Winford Café’s winning flavors appeared first on Daily Tribune......»»
Public warned on smuggled galunggong
The Department of Agriculture on Tuesday warned residents of the Metropolis of smuggled galunggong that may have penetrated local markets from a Navotas warehouse found to be storing expired meat and fisheries products. This was after the DA’s Office of the Assistant Secretary for Inspectorate and Enforcement, together with the Bureau of Customs and Philippine Coast Guard, conducted a joint anti-smuggling operation in Navotas City on last Friday, 18 August as part of the combined efforts to combat agricultural smuggling. The group seized 364,000 kilograms of agri-fishery products comprised of expired beef, chicken meat, and frozen fish in 13 cold storage facilities owned and managed by the Philstorage Corporation. The items were estimated to be worth P86.8 million. Dennis Solomon, head of DA Inspectorate and Enforcement, said they are also bothered by expired beef and chicken meat products which they suspected to have been smuggled into the country. “Nakita rin natin, na merong mga nabubulok na galunggong doon sa stocks nila,” Solomon said. He warned that boxes of the products might have been sneaked into markets around Metro Manila and nearby provinces. The BoC, meanwhile, sealed 13 of the 15 cold storage warehouses. The warehouse owners, on the other, hand were given 15 days to prove that the agri-fisheries products were not smuggled. Assistant Secretary for DA-IE James A. Layug encouraged the public to report suspicious activities and coordinate with the department to help in achieving food security. The post Public warned on smuggled galunggong appeared first on Daily Tribune......»»
DA warns Metro Manila consumers of expired frozen goods
The Department of Agriculture on Tuesday warned consumers in Metro Manila of expired frozen goods that may have penetrated local markets from a Navotas warehouse found to be storing expired meat and fisheries products. This was after the DA's Office of the Assistant Secretary for Inspectorate and Enforcement (DA-IE), together with the Bureau of Customs (BoC), and Philippine Coast Guard (PCG), conducted a joint anti-smuggling operation in Navotas City on 18 August as part of the combined efforts to combat agricultural smuggling. The group seized 364,000 kilograms of products comprised of expired beef, chicken meat, and frozen fish in 13 cold storage facilities owned and managed by the Philstorage Corporation. The items were estimated to be worth P86.8M. He warned that the smuggled goods might have been sneaked into markets around Metro Manila and nearby provinces. The BoC sealed 13 of the 15 cold storage warehouses. The warehouse owners on the other hand were given 15 days to prove that the agri-fisheries products were not smuggled. Assistant Secretary for DA-IE James A. Layug encouraged the public to report suspicious activities and coordinate with the Department to help in achieving food security. The post DA warns Metro Manila consumers of expired frozen goods appeared first on Daily Tribune......»»
New offers from food faves
Who says you can’t get anything new from the old favorites? Indulge your appetites and enjoy a culinary symposium with new offers we discovered recently. Whether you prefer donuts or chicken, there’s something for everyone here. Power donuts Mister Donut’s Power Donuts as launched its Power Donuts. These irresistible snacks come in two variants — Malty Choco and Beary Milk. Malty Choco is a yeast-raised tart donut coated with Milo streusel, filled with Milo whipped cream filling, and topped with Milo Angel IcingBeary Milk, meanwhile, is a yeast-raised tart donut coated with milky streusel, filled with whipped cream filling and topped with Angel Icing. Each tempting product is sold in all Mister Donut outlets nationwide at P37 starting on 19 June 19. [caption id="attachment_169229" align="aligncenter" width="1695"] photograph courtesy of KFC[/caption] Loaded sandwich KFC, the home of the world’s most popular fried chicken, is kicking off August with the most craveable snack, KFC’s NEW Krispy Loaded Sandwich. It is a flavorful sandwich with classic non-spicy crispy chicken fillet, cheese, lettuce and bacon strips topped with the signature KFC GravynnaiseTM dressing, which is available in the following formats: Krispy Loaded Sandwich Ala Carte at P160. Krispy Loaded Sandwich Combo (Krispy Loaded Sandwich + Regular Fries + Regular Drink) at P220, or Krispy Loaded Sandwich Fully Loaded Meal (Krispy Loaded Sandwich + 1pc piece Original Recipe/Hot & Crispy Chicken with rice and gravy + Regular Coke) at P285. [caption id="attachment_169232" align="aligncenter" width="657"] photograph courtesy of BK cafe[/caption] Go-to cup of coffee Starting at just P49, BK CAFÉ offers an incredible range of hot & iced coffee options. Choose from any of their 3 great iced coffee flavors: Iced Sweet Black, Iced Vanilla, and Iced Mocha. Have it your way, and pair your choice of coffee with any of our signature flame-grilled beef burgers, breakfast, and rice meals. It’s a match-made in flavor heaven, enhancing every bite with the cool, invigorating taste of these delectable beverages. Coming from the launch of BK CAFÉ, Burger King has also rebranded its Joe Coffee as Roast Coffee, assuring customers that the same exceptional taste they know and love remains unchanged. The BK CAFÉ line is designed to be affordable while maintaining its exceptional quality and flavor sure to satisfy the coffee cravings of every Filipino. BK CAFÉ will be a mainstay feature on Burger King’s menu nationwide. Whether dining in going through the drive-thru, choosing take-out, or opting for delivery, BK CAFÉ ensures that your coffee cravings are satisfied whenever and wherever you desire. [caption id="attachment_169231" align="aligncenter" width="1500"] Photograph courtesy of Red Ribbon[/caption] Delicious slices Make your everyday feel more special with a slice of Red Ribbon’s brand-new Classic White Bread. Enjoy the soft texture and delicious flavor that add a new twist to a household staple. Whether it’s for a hefty breakfast or a quick snack, each slice of Classic White Bread is the perfect pair to your favorite spreads and toppings or with your favorite flavored drink. Available at select Red Ribbon stores in Luzon, prices start at P55 for a half loaf and P89 for a full loaf. The post New offers from food faves appeared first on Daily Tribune......»»
Myrna Segismundo: Chef to ABS-CBN stars, bigwigs
All showbiz stars and talents, as well as journos and v/bloggers, who have attended a media conference at the ABS-CBS compound in South Triangle, QC, most likely may have done so at the cozy and classy restaurant on the 14th floor of the building there. But were they ever aware that the building is called the Eugenio Lopez Jr. Communication Center and the restaurant goes by the mysterious name 9501? If they knew those two names, would they also know the name Myrna Segismundo? Most likely, no unless the journos and v/bloggers who cover showbiz also go to lifestyle media events. Segismundo is one of the country’s foremost chefs of international renown. She was managing director of 9501 for almost 20 years,with the rank of vice president. Security Bank, the Zonta Club of Makati and a group known as Environs recently cited her among their Bravo Empowered Women Awards recipients. [caption id="attachment_166629" align="aligncenter" width="666"] CHEF Myrna Segismundo | Photograph Courtesy Of Relaxlangmom.com[/caption] First project The private 9501 restaurant was conceived in 1995 as the first project of the year, which is why it was given that name by then ABS-CBN head Gabby Lopez, a son of “Kapitan Geny,” who sat on top of the broadcast empire almost up to the time it lost its franchise (Gabby is legally Eugenio Lopez III and is now the chairman emeritus of ABS CBN). The 9501 corporate dining facility produced everything from weekday lunch buffets, formal haute cuisine dinners and board meeting meals to celebrity-studded press conferences. It was never opened to the public, only to ABS-CBN employees and their guests. In August this year, the restaurant ceased operations but went on to be a venue for media conferences with goods catered by other suppliers. That was where Hori7ons (the number stands for “s”) was launched as a K-pop-inspired boy group managed by ABS-CBN with a Korean company. The contract signing of transwoman talent KaladKaren was also held at 9501 weeks ago. Frequent diner Monchet Olives, Gabby Lopez’ s former chief executive, said in an interview that he has never forgotten the very first meal served at 9501 in 2001, with just Gabby Lopez and himself seated at table 001 in the corner: rack of lamb, potato purée reminiscent of Alain Ducasse, gazpacho and the famous quezo de bola cheesecake — prepared by Chef Miguel Yadao who was one of the chefs Segismundo took along with her to 9501 from another private restaurant, PCI Bank’s the Sign of the Anvil. “Sitting there in the corner, window glass on both sides, overlooking Quezon City… It was a sunny day, you could see Manila Bay. I said, wow, this is ABS-CBN,” Olives said. Gabby Lopez was a frequent diner at 9501, usually entertaining guests or meeting with company executives in the wine room. Segismundo, in another interview, remembered Lopez as a “flexible” diner who loved good wine and enjoyed Japanese, Italian, French and especially Mediterranean fare, and occasionally Filipino. The 9501 chefs could prepare any kind of cuisine, but Segismundo was most proud of the prominence of Filipino food there. Many of its most famous dishes came from the Sign of the Anvil, including the bestselling Turon, Quezo de Bola Cheesecake, Potato Bread and Adobo Paté. In fact, 9501’s bestsellers were almost all Filipino, including its Chicken and Pork adobo and Beef Tapa — “in the service of Filipino food,” she recalled in one interview. Segismundo started “dissecting and deconstructing” traditional Filipino dishes with her chefs during her Anvil days, creating her iconic Lechon Roulade (using suckling pig, not liempo) in 1995, years before the lechon roll trend came about. Lecturer on Filipino cuisine The Christmas parties of ABS-CBN executives and employees were held at the restaurant, all the parties of the bigwigs like the birthdays of Gabby Lopez and ABS-CBN top executive Freddie Garcia, and “birthdays ng lahat ng mga sikat,” as Olives once put it. A graduate of Hotel and Restaurant Management of the University of the Philippines, Segismundo began her professional career at the Waldorf Astoria Hotel in New York City, USA. After several years, she went back to Manila and headed Sign of the Anvil. Under the sponsorship of the Department of Foreign Affairs, she has held demonstrations and lectures abroad to promote Filipino cuisine in countries like Spain, Portugal, France, Netherlands, Japan and more. She became the first ever Filipino lecturer on Filipino cuisine at the Cordon Bleu in Paris and Filipino presenter in the prestigious Madrid Fusion in Spain. She has written several books such as the The Party Cookbook and Philippine Cuisine – Home-cooked Recipes Wherever You May Be and co-authored Kulinarya (A Guidebook to Philippine Cuisine). She is known for promoting heritage recipes while also transforming them into contemporary interpretations without losing their authentic taste. She was editor of Food Magazine of ABS-CBN and the founder of the Doreen Fernandez Food Writing Awards, an annual food writing competition which aims to encourage food writing and research in the country. Most importantly, she developed the Kulinarya Program of the Department of Tourism to teach the rural folk basic cooking, service and accounting concepts to help uplift their lives and their families. Tastes and flavors Instead of saying certain Filipino dishes are “like” a particular dish from a different country, Segismundo encourages Filipinos to describe them through tastes and flavors. “Talk about our vinegars, our citruses — ingredients that are indigenous to us. Dishes that are truly Filipino that will have a universal appeal.” Meanwhile, the other awardees of Security Bank and Zonta are Celia Baltazar-Elumba for Arts, Culture and Heritage; Lourdes Delos Reyes for Business and Entrepreneurship; Jennie Jocson for Education; Cheryll Ruth Soriano for Media and Public Affairs; Rebecca Angeles for Social Services; Maria Caterina Cristina Lopa for Sports; and Rose Maria Mendoza for STEM. Segismundo received her award for Tourism and Hospitality. A special recognition was also given to the Philippine women’s football team during the awards ceremonies held 27 July at the Security Bank Center in Ayala Avenue, Makati. The post Myrna Segismundo: Chef to ABS-CBN stars, bigwigs appeared first on Daily Tribune......»»
Where’s the beef? US man sues Taco Bell over filling size
A New York man unhappy with the amount of filling he received in his Taco Bell order has sued the fast food chain for false advertising. Frank Siragusa claims the Mexican Pizza he bought last September had approximately half the beef and bean filling shown in adverts. Had he known this, the plaintiff "would not have paid the $5.49 price," according to the class-action lawsuit filed in the Eastern District of New York Monday. Siragusa is seeking upwards of $5 million from the chain for "unfair and deceptive trade practices." The Mexican pizza offers seasoned beef and refried beans between two pizza shells with sauce, cheese and tomatoes on top, with add-ons including guacamole and chicken. Siragusa filed the suit on behalf of himself and other customers who were left similarly disappointed with items, including Taco Bell's popular Crunchwraps. The court filing juxtaposes photos of food taken from the chain's website with photos of the "actual" item that customers say they received. The restaurant's images show brightly colored meat, cheese, and salad oozing out of tightly packed tacos. The customers' photos show duller food looking rather sad and limp. The lawsuit claims the adverts are "unfair and financially damaging to consumers as they are receiving a product that is materially lower in value than what is being promised." "Taco Bell's actions are especially concerning now that inflation, food, and meat prices are very high and many consumers, especially lower-income consumers, are struggling financially," it adds. The suit includes links to media articles making similar claims about Taco Bell's portions. In one, published in the US edition of The Sun last September, a journalist wrote that the Mexican Pizza "wasn't as beefy as the commercial pictures made it look." A spokesperson for Taco Bell did not immediately respond to a request for comment from AFP. The post Where’s the beef? US man sues Taco Bell over filling size appeared first on Daily Tribune......»»
Tagaytay resort presents new lunch menu
Anya Resort Tagaytay continues to innovate and expand, offering diverse activities, deluxe accommodation and services and a varied selection of culinary treats. The resort’s Anila Poolside Restaurant recently launched its newest lunch menu, offering a delightful mix of Filipino and international dishes prepared by executive chef Chris Leaning. Starters include Anila Gambas and Chorizo Al Ajillo, shrimps cooked with chorizo in virgin olive oil; Deep Fried Chopitos, fried baby squids coated in homemade seasoning mix served with remoulade; and Lumpiang Shanghai, a combo of pork, prawn and vegetables wrapped and fried with sweet chili dip on the side. [caption id="attachment_162750" align="aligncenter" width="2560"] lumpiang Shanghai.[/caption] [caption id="attachment_162749" align="aligncenter" width="2560"] Dried Fried Chopitos.[/caption] For the main course, there’s Cochinillo Asado, Spanish-style whole roasted suckling pig served with vegetables on the side. [caption id="attachment_162751" align="aligncenter" width="2560"] Cochinillo Asado.[/caption] For seafood, the chargrilled butterfly-style Grilled Shrimp has a hint of brandy flavor. [caption id="attachment_162752" align="aligncenter" width="2560"] Grilled Shrimp.[/caption] The Beef Shank Bulalo is a no-brainer dish as Anya is located in Tagaytay and the city is said to be the bulalo capital of the country. Anila’s beef bulalo is braised for hours with vegetables like corn and potatoes. The Classic Paella is packed with seafood, pork and chicken, served with lemon and aioli sauce. [caption id="attachment_162758" align="aligncenter" width="2560"] Classic Paella.[/caption] To cap the meal, choose between the 5Layer Jack Daniels Chocolate Fudge Cake and Chef Chris Mango Tres Leches. [caption id="attachment_162753" align="aligncenter" width="2560"] Layer Jack Daniels Chocolate.[/caption] [caption id="attachment_162754" align="aligncenter" width="2560"] Chef Chris Mango Tres Leches.[/caption] The 5Layer Jack Daniels Chocolate Fudge Cake is a chocolate moist cake layered with chocolate ganache flavored with bourbon syrup and served with warm salted caramel sauce. Chef Chris Mango Tres Leches is a chiffon sponge cake with three kinds of milk made sweeter with mangoes on top and caramelized cashew nuts. The resort makes it a point to use local produce to support the local farmers in the area. “Even if some dishes have international origin, we still use what we can locally to help and support our local farmers,” said Leaning. Anila also has a Soul Menu which is “a delicious and healthy alternative to classic dishes that will benefit the body and soul without compromising taste, texture or presentation,” Leaning concluded. Anila Poolside is open to serve resort guests — and outside guests — from 11 a.m. to 6 p.m. Anya Resort Tagaytay is on Buenavista Hills Road, Barangay Mag-asawang Ilat, Tagaytay City. For more information, visit anyaresorts.com. The post Tagaytay resort presents new lunch menu 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......»»
Negros Occidental shifts focus to other animals
BACOLOD CITY — The provincial government of Negros Occidental disclosed that it is now solidifying efforts to the breeding of other animals while raisers continue to cope with hog deaths reported in at least 20 of the 31 local government units here in the past few months. Data from the Provincial Animal Biosecurity Incident Management Team on Thursday showed that while daily swine mortalities have slowed down to double digits from the initial more than 400 heads, the hog industry has lost more than 17,000 heads to African swine fever, hog cholera, and other diseases, with an estimated value of almost P196 million. Governor Eugenio Jose Lacson, who led the distribution of assistance to poultry and livestock raisers at the Capitol Social Hall recently, said the provincial government would stop its swine dispersal program for now. “In the meantime, the province will not distribute piglets. Let us slow down on that and focus on other animals. Hogs are the most popular but there are also other animals that we would like to propagate,” said Lacson. He reiterated the province’s vision to produce the Negros Beef, which started with the acquisition last December of nine Angus breeders that have already started to reproduce. “Gradually, let’s focus on cattle and of course, carabao, goat. Let us push not only hogs but many other animals,” Lacson said. As part of the assistance, animal feeds and mineral blocks were given to poultry multiplier farms under the ryphoon “Odette” Rehabilitation Program of the Department of Agriculture in Western Visayas while veterinary drugs and biologics to support animal health program and disease prevention were distributed by the Provincial Veterinary Office. “We thank the support of poultry and livestock raisers in strengthening the food security and the economy of the province,” Lacson said. The post Negros Occidental shifts focus to other animals appeared first on Daily Tribune......»»
Celebrity chef Jereme Leung returns for‘Flavors of the Orient’
Over the years, the inventiveness of celebrity master chef Jereme Leung has garnered a loyal following. Modern Chinese food inspired by Chinese culinary traditions defines his cuisine and creativity is his game. [caption id="attachment_159822" align="aligncenter" width="2560"] Steamed Sea Garoupa withsun-dried ginger, red chili, black bean paste and superb chicken stock.[/caption] When you see him in his restaurants going around and speaking to the guests, take the opportunity to ask for his recommendations. With his innovative cooking, it would be a mistake not to try it. That’s why, it’s best to visit Conrad Manila for its Legendary Chef Series and experience a rare chance to meet the world-renowned chef and savor his exceptional culinary creations that will leave epicurean enthusiasts in awe and craving for more. The exclusive engagement, dubbed “Flavors of the Orient” and ongoing until 23 July at China Blue, presents a delicious set menu meticulously curated by Leung and his team led by chef Eng Yew Khor. The limited-time offering showcases a symphony of flavors, combining Cantonese culinary traditions and gastronomic innovation — a feat Leung has mastered from age 13 when he began his culinary career in Hong Kong. Leung is a culinary visionary who is known for conceptualizing Conrad Manila’s China Blue, that’s why it was named after him — China Blue by Jereme Leung. “Master chef Jereme Leung’s limited engagement at Conrad Manila brings a lot of excitement as he once again delights guests with his magical culinary touch on extraordinary dishes most fitting during this period of our Legendary Chefs Series,” says Conrad Manila general manager Fabio Berto. “We are certain that his exclusive new gastronomic repertoire will further heighten the culinary reputation of the already well-loved China Blue.” Oriental choices The culinary spectacle begins with an enticing appetizer featuring marinated lobster enriched with coriander lime jelly dressing and crispy bean curd sheet, accompanied by deep-fried kataifi seafood and otak otak with lemongrass. “The lobster roll’s dressing is very Southeast Asian,” says 52-year-old Leung, who arrived in Manila a few days ago to personally prepare the dishes for the limited lunch and dinner treat. “It’s not spicy but refreshing. The crispy sheet is bean curd, steamed and deep fried. When it’s hot and fresh, it’s super crispy and melts in your mouth.” The otak-otak, Leung explains, is a Malaysian fish cake wrapped in banana leaf. But, instead of fish, he substitutes it with cuttlefish and shrimp. The kataifi, on the other hand, is a pastry deep-fried on lemongrass skewer. The journey continues with a flavorful double-boiled merry fruit peach gum with sea cucumber, black chicken dumpling, dry moon clam Matsutake mushroom soup. “The soup is a special one,” says Leung. “The base is made of chicken and matsutake mushroom which is very intense in taste. I personally hand-carried the dried mushroom from Hunan.” Another special ingredient is the merry fruit from Guangdong Province. It is a medicinal fruit that has a nutty flavor that offers a strong, potent taste. Leung’s repertoire continues to impress with his main courses — the steamed sea garoupa garnished with sun-dried ginger, red chili, black bean paste and superior chicken stock; and the slow-cooked beef short ribs, coated in green pepper and barbecue sauce. “It’s a live fish that we clean, cover in salt and air dry in a temperature-controlled room for hours to remove its moisture and to make the flesh firmer,” explains Leung. “The braised beef is slow-cooked for several hours.” To accompany the main course, Leung offers black sesame fried rice with dry scallops, seafood, and spring onion egg white pearl. And, to complete the feast, a refreshing serving of hawthorn ice cream, Chinese sweet vinegar caramel, and the delightful touch of traditional onion pancake leave the palate with a lingering note of sweetness. Yes, each of Leung’s dishes has a unique quality and taste, a special touch to make it stand out. The food presentation does an excellent job of increasing one’s appetite. “The objective of the menu is to introduce some of the less common ingredients here,” shares Leung, who, as of this writing, is simultaneously opening five restaurants in China, Malaysia, Taiwan, and Macau. “But while they are less common in this country, they are common ingredients in different regions of China. It’s an interesting exchange of knowledge.” He adds: “My cuisine is about adapting ourselves based on what we see in the local market. While we retain our own recipes, we create dishes depending on the availability of the ingredients in the market. Our creation is not just out of the blue. It’s something that we think, try, and work on over and over again to make sure we please our diners.” For reservation on Conrad Manila’s Legendary Chefs Series, call 8833-9999, 0917-650 3591, or email MNLMB.FB @conradhotels.com. The post Celebrity chef Jereme Leung returns for‘Flavors of the Orient’ appeared first on Daily Tribune......»»
Feel like royalty at Tivoli’s Royal Lounge
When you’re starving, you want to wolf down on great food. You crave the familiar, the basic but lip-smacking delicious. You naturally pick your comfort food and wish to be satisfied, happy and full. [caption id="attachment_156739" align="aligncenter" width="525"] country burger.[/caption] [caption id="attachment_156741" align="aligncenter" width="525"] Pot roast beef braised in red wine.[/caption] [caption id="attachment_156742" align="aligncenter" width="525"] BBQ Pork Ribs.[/caption] That’s the idea behind the Royal Lounge, Tivoli Royale Country Club’s banner restaurant located on Yakal Street, Tivoli Royale Subdivision, Quezon City. It understands the concept of great food in a way that it does not need to impress. It just wants to make you happy. The al fresco poolside restaurant is unpretentious. Right next to a glistening turquoise pool, aesthetically pleasant dining tables and chairs are invitingly open to the hungry, or to big families with little kids, or to corporate yuppies for a hearty lunch meeting. The atmosphere at Royal Lounge is chill and friendly. The menu consists of familiar Filipino favorites but upgraded to an edgy hotel experience. Their chicken pork adobo, for example, has boiled egg and pickled papaya. They have pancit canton, beef nilaga, sinigang na sampaloc (pork or salmon, your choice) and even beef and ox tripe kare-kare. Their free-range chicken inasal with java rice is finger-licking good. At P580, it can serve up to three people. This popular Visayan dish of marinated chicken grilled over hot coals is mouthwatering, perfect for lunch after a dip in the pool. For shrimp enthusiasts, I highly recommend the Po’Boy — Louisiana-inspired crispy chunks of deep-fried freshwater shrimp sandwiched between Pistolet buns (all their yummy bread is baked in-house!), but made even more deliriously good with the Cajun spice blend, topped with pickle relish and remoulade sauce. Sous chef Jomhar Marcial’s Nasi Goreng is perhaps the ultimate breakfast meal. Inspired by Indonesia’s national dish, the rich and flavorful fried rice is cooked in a wok and served like a surprise underneath a perfectly concocted omelet and served with a side of chicken satay. Just opened a little over a year ago, the restaurant revamped its menu. Since then it has become quite popular not only among the country club members, but a favorite venue for social and corporate events for its pleasant and spacious area — and the scrumptious food. Thanks to executive chef Emmanuel “Jonnel” Roxas who specializes in Mediterranean cuisine and backed by experience in both hotel dining (the Sheraton Manila Bay, Pan Pacific Hotel Manila) and casual American dining (TGI Friday’s), the restaurant experience at Royal Lounge has elevated ever since his arrival. Chef Jonnel shared that he is collaborative, allowing his chefs in the kitchen to be creative and imaginative in putting their signature twist to already well-known dishes. But chef Jonnel says that he still makes sure that the food served to the members and guests is still familiar, because familiarity brings comfort. “Siyempre po, sa country club, normally, the families would want to have a place where they can relax and unwind, to bond,” he said. “Yung tema kasi dito is: ‘I want to eat something I can eat, and my family can eat’. The concept is familiarity.” “The guests are not going to spend a lot of time thinking what to eat, so they will get a burger, club sandwich, pizza — the familiar, humble and simple everyday favorites,” he further explained. But chef Jonnel’s creativity in these “simple” dishes is notable. His European taste, for example, is evident in his pot roast beef, braised in red wine sauce, as if you are tasting Julia Child’s recipe of Beef Bourguignon — designed for family dining. It is a savory delight, the beef melts in the mouth and you are suddenly transported to east-central France, in Burgundy. For young kids, the menu does not disappoint with a wide selection of meals that will keep them coming back: beef and bacon sliders, cheesy macaroni, mozzarella sticks and chicken tenders and fries, spaghetti and a lot more. The country club burger, meanwhile, is a sight to behold. Towering and crammed with cheese, caramelized onions, lettuce, bacon and a fat, juicy patty in the center of it all, which is so thick it’s like meatloaf. I had to break it down just so I can fit every single layer in my mouth. The BBQ pork ribs with a side of corn is another memorable experience — fall-off-the-bone tender. But what truly made an impact on me was the new experience: Chef Jonnel’s Tapa Don Galo, a recipe close to his heart as he grew up in the coastal town of Don Galo in Paranaque, where tapas are the specialty. One spoonful of the Tapa Don Galo is like eating the complete tapsilog experience with fried garlic sprinkled on top. It is heavenly. It comes with four kinds of dipping sauces: banana ketchup, white vinegar, chopped chili and rock salt. Mix, match, ignore, you can customize your dipping sauce. But, personally, the tapa alone is a winner. Believe me, you will dream about it for days. If you are on the hunt for afive-star hotel dining experience of your all-time favorites and more, the Royal Lounge is the ideal place. Sure, you can get a burger anywhere, or a gising-gising, or a country-fried chicken, but what the Royal Lounge does is that it adds a magic sprinkle of specialness to every dish, making it still comfortable but deliciously unique. The post Feel like royalty at Tivoli’s Royal Lounge appeared first on Daily Tribune......»»
US approves lab-grown chicken for sale
The United States has granted its first ever approvals to two companies to sell chicken grown directly from animal cells, becoming only the second country to allow lab-grown meat to be offered to consumers. The US Department of Agriculture (USDA) approved food safety systems at facilities of Upside Foods and Good Meat, a spokesperson for the agency told AFP Wednesday, with the companies adding the products would be available soon at select restaurants. Both Upside Foods and Good Meat were cleared on safety grounds by the Food and Drug Administration in November, and the USDA last week reviewed and approved their product labels to ensure they were not misleading. "This approval will fundamentally change how meat makes it to our table," said Uma Valeti, CEO and founder of Upside Foods, in a statement. "It's a giant step forward towards a more sustainable future -- one that preserves choice and life." Josh Tetrick, CEO of Good Meat, the cell-cultured food division of Eat Just, added its "cultivated meat" was now "approved to sell to consumers in the world's largest economy." Producing the meat in large, high-quality volumes is expensive. But, following approval, Upside processed its first order, placed by three-Michelin-star Chef Dominique Crenn's restaurant Bar Crenn in San Francisco. Good Meat, meanwhile, started production of its first batch that will be sold to celebrity chef and philanthropist Jose Andres. Andres will sell the product at a yet-to-be-revealed restaurant in the capital Washington. Several start-ups are aiming to produce the so-called lab-grown meat, which would allow humans to consume animal protein without the associated environmental harms of farming or animal suffering. The products differ from plant-based substitutes such as soy burgers that mimic the texture and flavor of meat but do not contain any animal protein. Eat Just was the first to receive authorization to make artificial meat, in Singapore in 2020. While succeeding in the general lab-meat market has proven complicated, some companies have set their sights on pet food, whose consumers are less picky. Bond Pet Foods, a Colorado start-up, is creating animal protein from a microbial fermentation process to feed dogs. - Eco-friendly? Perhaps not - Lab-grown meat involves first harvesting cells from a living animal or a fertilized egg, to establish a cell bank that can be kept for decades in deep freeze. They are then cultivated in steel tanks where they are fed nutrients similar to what animals would eat. After several weeks, the result product is "harvested" from the tank and molded into shapes, such as chicken filet or satay. While lab-grown meat has been billed as an environmentally friendly alternative, researchers from the University of California, Davis pushed back against this assumption in a study out last month, which hasn't yet been peer reviewed. They found cultivated meat's environmental impact is likely to be "orders of magnitude" higher -- at least in the case of beef, based on production methods. This is because of the energy required and greenhouse gasses emitted across all stages of production. One of the most significant factors is the use of "purified growth media" or the ingredients used to help animal cells multiply, in methods similar to those used by biotechnology firms to make pharmaceuticals. "If companies are having to purify growth media to pharmaceutical levels, it uses more resources, which then increases global warming potential," said lead author Derrick Risner. A widely reported 2022 survey of 2,000 US adults by the nonprofit Farm Forward found two-thirds said they would eat cultivated-meat products. ia/bgs © Agence France-Presse The post US approves lab-grown chicken for sale appeared first on Daily Tribune......»»
Dad’s Day treats
Escape at The Pen [caption id="attachment_144658" align="aligncenter" width="525"] Photograph courtesy of the peninsuLa manilaTRIUMPH motorcycle[/caption] The Peninsula Manila offers dads a weekend staycation while indulging in Escolta’s Sunday brunch buffet. Make sure he also gets to experience Salon de Ning’s one-afternoon-only pop-up Pen Ultimate Father’s Day Dream Lounge, where he’ll enjoy complimentary cocktails and pica-pica and snazzy grooming services. The Dream Lounge will offer complimentary male grooming services from Back Alley Barbershop; a display of Triumph motorcycles and automobiles from Rolls-Royce, Lotus and Mini Cooper; For Him skincare by VMV Hypoallergenics whose expert technicians will provide complimentary hand treatments; funky and functional ceramic art from Pottery Sessions, custom-made menswear crafted in Singapore by Common Suits; pens and inks for fountain pen aficionados by Manila Pen; bespoke spectacles by R.E.M. Rapid Eye Movement Manila; rare timepieces from Vintage Grail, collectible vinyls and DJ music; artisanal chocolates from Auro Chocolate; and small bites and innovative cocktails. E-mail ReservationPMN@peninsula.com. Toast to Dad Conrad Manila has an exclusive Father’s Day promo. Brasserie on 3, the hotel’s signature restaurant, presents “Feast to Fatherhood” on 17 to 18 June, with P3,500 nett lunch and dinner buffet. As a special treat, dads dine for free with every four paying adults. China Blue by Jereme Leung has the “Father’s Day Feast Set Menu” from 16 to 18 June, priced at P49,880 nett for 10 persons. At C Lounge, it’s time for “Dad’s Night Out” until 18 June. Starting at 5 p.m., this extraordinary experience is priced at P2,288++ and includes a three-glass whiskey flight, one cigar and five truffle chocolate balls. Bru, Conrad Manila’s beloved café, invites guests to “Treats for Tatay” throughout the month of June. With a minimum purchase of P1,000, dads receive a complimentary Father’s Day mini cake. Conrad Spa offers the ultimate rejuvenation experience for dads with the exclusive “Father’s Day Rejuvenation” package. Visit www.conradmanila.com or call 8833 9999. Day delights [caption id="attachment_144645" align="aligncenter" width="525"] Photograph courtesy of city of dreamsCrystal Dragon’s Chilled Spicy Marinated 25 Heads Chilean Abalone with squids, shrimps, and clams.[/caption] City of Dreams Manila’s Crystal Dragon presents an exclusive Father’s Day menu until 18 June. Choices include Chilled Spicy Marinated 25 Heads Chilean Abalone with squids, shrimps and clams; Double-boiled Sea Treasure Soup with maca, fish maw, conpoy and pork stomach; Roasted Farm Duck with black truffle sauce; Sauteed Australian Asparagus with shrimps and morel mushrooms; and Braised Fujian Fragrant Rice with assorted seafood and eryngii mushroom. Nobu Sunday Brunch features a lavish spread of new-style Japanese cuisine popularized by world renowned chef Nobu Matsuhisa at P4,388. Restaurants at The Shops at the Boulevard are not to be missed. Jing Ting, specializing in Northern Chinese cuisine including fresh hand-pulled noodle dishes, and Red Ginger, which offers authentic Southeast Asian dishes, are both offering menu exclusives for the month of June. Rossi Pizza, Hidemasa, TungLok Signatures, Mango Tree, J. Park Garden, Modern Table and the newly opened Wolfgang’s Steakhouse and Grill are equally worth a visit. Call 8800-8080 or e-mail guestservices@cod-manila.com or visit www.cityofdreams manila.com. Drink of choice [caption id="attachment_144657" align="aligncenter" width="525"] Photograph courtesyof new world makati‘SHAKEN Not Stirred’ gin.[/caption] New World Makati Hotel’s “A Toast to Dad” room package includes breakfast and dad’s cocktails of choice, a hearty buffet feast at Café 1228, all-you-can-eat dim sum at Jasmine, as well as decadent cakes and sweets at The Shop. Whether dad’s drink of choice is a whisky, gin or rum-based concoction, the “A Toast to Dad” room package starting at P8,500++ comes with two creative cocktails from Bar Rouge as well as a complimentary bowl of chips and dip. Room package also includes an overnight stay in a Deluxe or Residence Club Deluxe room with breakfast for two. Book online via bit.ly/NWMFathers DayStay. Superb treats With three delectable combos to choose from, Pizza Hut has Superb Treat for six to nine persons at a P1,899. For a more intimate Father’s Day celebration, there’s the Superb Treat for four, at P1,199. If your dad is the biggest pizza lover that you know, then you’ll never go wrong with the Superb Triple Pizza Treat at P1,199. If you order Pizza Hut ahead of time for your Father’s Day celebration, you’ll get six pieces of WingStreet Buffalo wings for free. Call 8911-1111 hotline or visit www.pizzahut.com.ph. Happy Papi Gringo’s Chicken and Ribs rolls out its Father’s Day special with Papi’s Paboritos. Papi’s Paboritos has all-time Gringo like the Cuban Beef Lechon. Gringo’s Cerveza Wings even makes a comeback in this one, fried chicken wings fried to crisp perfection and flavored with the malty goodness of beer. Pair it with starters like the Caesar Salad and the meaty Angus Bolognese Linguine. Cap the meal with its new Classic Tres Leches, a light and soft sponge cake soaked with three kinds of milk. This limited offering is only P2,198 and is available in all Gringo branches. Visit gringo.ph. Ebi awesome [caption id="attachment_144660" align="aligncenter" width="525"] Photograph courtesy of tokyo bubble teaBIBIMBAP[/caption] For the entire month of June, Tokyo Bubble Tea offers Ebi Tempura Meal Sets featuring three pieces of Tokyo Bubble Tea’s Ebi Tempura, two Tokyo Big Plates and two large drinks. Specially made set meals for those in Cagayan de Oro are also available. Metro Manila branches are located in Banawe, Greenhills, SM Megamall, and Bonifacio Global City. Each set is P899.Tokyo Bubble Tea branches in Cagayan de Oro are located at Centrio Mall and SM CDO Downtown Premier. Each set is only P650. Visit www.tokyobubbletea.com, Grab Food, and FoodPanda. The post Dad’s Day treats appeared first on Daily Tribune......»»