Drew Barrymore announces cookbook collaboration with Pinay chef
Hollywood actress Drew Barrymore is cooking up a storm with her first-ever collaboration with “culinary partner in crime,” Filipina chef Pilar Valdes. The 46-year-old celebrity made the announcement last 21 April. Drew and Pilar unveiled a gigantic version of the book on the talk show, the cookbook titled ‘Rebel Homemaker: Food, Family, Life,’ and […] The post Drew Barrymore announces cookbook collaboration with Pinay chef appeared first on Daily Tribune......»»
First poster ng ‘Secret Ingredient’ ni Julia, 2 Asian actors ibinandera na
HUMANDA na sa nakakatakam na upcoming romantic series! Ipinasilip na ang first poster para sa K-Drama na “Secret Ingredient” na pinagbibidahan ng Pinay actress na si Julia Barretto, kasama ang Korean star na si Sang Heon Lee at Indonesian actor na si Nicholas Saputra. Ang serye ang kauna-unahang collaboration ng Viu Philippines at Unilever Nutrition.....»»
Her: A Potong x Metronome collaboration
Metronome had a very special lunch and dinner prepared by two amazing female chefs: Pam Pichaya Soontornyanakij of Bangkok’s Potong and Metronome’s chef Miko Calo. The event was called “Her” and was for only one day......»»
Mooncake ice cream, anyone?
Mooncakes are a traditional Chinese delicacy that are enjoyed and given as a gift to friends, colleagues, family, relatives and clients during the Mid-Autumn Festival, which is now better known as the Mooncake Festival. The date changes every year because it follows the Lunar calendar. Highlight of the festival takes place on 29 September this year, but the celebration is actually longer than that. There are so many different kinds of mooncakes these days — from the traditional lotus paste to the more contemporary beans, nuts and custards, even meats. And the ultimate indulgence, the egg yolk, can be just one or as many as four or six. Shapes, too, shift from square to round, and sizes range from small, almost bite-sized, to big and for-sharing. [caption id="attachment_189648" align="aligncenter" width="525"] PHOTOGRAPHS COURTESY OF KARABELLA DAIRYSalted Egg Caramel Ube Mooncake Gelato.[/caption] But there is one form of mooncake that you have probably never tried. I have also never tried it until recently, because it is an entirely new “phenomenon” mooncake in ice cream form. Mooncake gelato. With lots of chunky mooncake bits to chew on. Yes. After successful collaborations to produce cakes and alcoholic drinks in ice cream, Karabella Dairy recently joined hands with chef Nathaniel Uy of TheHungryChef to create two flavors of mooncake gelato. Chef Nathaniel is, after all, known for his homemade, artisanal mooncakes, which he produces and sells during mooncake season. He makes exquisite flavors, including black bean mooncake, ube mooncake and coffee mooncake. [caption id="attachment_189649" align="aligncenter" width="525"] Matcha Red Bean Mooncake Gelato.[/caption] “It is really a tradition to give mooncakes during the Mid-Autumn Festival, and we wanted to be able to give mooncakes that are different but still delightful this year. We collaborated with Chef Nathaniel because we find his mooncakes very different from the ones we tried, especially the crust. The fillings are also ‘sakto to panlasang Pinoy’ and very creative, too,” said Jan Buenaflor of Karabella Dairy. Karabella already had the gelato base flavor, the brand’s best-selling Salted Egg Caramel Gelato for the Salted Egg Caramel Ube Mooncake Gelato, one of the two flavors that came out of the collaboration. Then Ericjan “EJ” Buenaflor, the gelato master of Karabella, created a new matcha base for the other flavor, Matcha Red Bean Mooncake Gelato. [caption id="attachment_189647" align="aligncenter" width="525"] Photograph courtesy of Jan and EJ Buenaflojan and EJ Buenaflor, the mother-and-son team behind Karabella Dairy, with chef Nathaniel Uy of TheHungryChef.[/caption] “We considered what flavors we could make to precisely combine with Chef Nat’s mooncakes. We first ran and tried a tiny batch to see if our salted egg and matcha would complement his mooncakes. We made several batches and tests to balance all the flavors, as we didn’t want to overpower the real flavor of Chef Nat’s mooncakes and we also didn’t want to come up with a mooncake gelato that will seem as if we just topped our gelato with mooncake,” explains EJ. The results: The salted egg in the first Mooncake Gelato flavor has its saltiness balanced by the sweetness of the caramel and the ube, so that the ingredients complement each other. The matcha in the second flavor provides a distinct and refreshing green tea flavor while the red bean paste adds a unique sweetness and textural contrast to it to make a great combo. Karabella x TheHungryChef’s mooncake gelatos are now available online. They are available in a package of one-pint Salted Egg Caramel Ube Mooncake Gelato, one pint Matcha Red Bean Mooncake Gelato, and two TheHungryChef mooncakes for P1,500. You can also buy the mooncake gelatos per pint or flavor. The post Mooncake ice cream, anyone? appeared first on Daily Tribune......»»
‘Rama, Hari’ gala is a cultural feast
Rama, Hari (Rama the King) returns to live stage, becoming one of the most anticipated cultural events of the year. Produced by the National Commission for Culture and the Arts, in partnership with the Cultural Center of the Philippines, the ballet and musical had its gala at the rehabilitated Manila Metropolitan Theater on 15 September. Aside from the show itself, there were a lecture and a small tiangge (bazaar), affording the audience a fuller experience and a deeper appreciation of the ballet, as well as the source material, the Sanskrit epic Ramayana. Also an initiative in line with the recently signed Philippines-Indonesia Memorandum of Understanding on Cultural Cooperation and the Philippines-India Cultural Exchange Program, the lecture, “Perspectives: Understanding Ramayana, The Great Epic of Asia,” was held in the early afternoon at the Metropolitan Theater Ballroom, tackling the impacts and different interpretations of Ramayana not only in India but also in Southeast Asia. Speakers were Agus Widjojo, ambassador of Indonesia to the Philippines; Shambu Kumaran, ambassador of India to the Philippines; and Dr. Marilyn Canta, retired professor from the University of the Philippines in Diliman. [caption id="attachment_185911" align="aligncenter" width="525"] Indian Ambassador Shambu Kumaran, Dr. Marilyn Canta, NCCA chairman Ino Manalo and Indonesian Ambassador Agus Widjojo. | Photograph by Roel Hoang Manipon[/caption] The Hindu epic, said to date back as early as the mid-eighth century BCE, is a much beloved work and has many versions in Southeast Asia. Its influence is very much evident in Indonesia, where the epic has a version written in old Javanese, called the Kakawin Ramayana. The Prambanan, the ninth-century Hindu temple compound, has bas-reliefs depicting scenes from the epic, and the Ramayana Ballet is regularly performed up to this day. In the Philippines, the Meranaw people of Mindanao has a folk story derived from Ramayana, “Maharadia Lawana,” which was adapted into an hours-long, modern theatrical showcase for the Budayaw: The BIMP-EAGA Festival of Cultures in 2017. On the other hand, the tiangge, at the Hardin ng Ekspresyon, the west courtyard of the theater, had booths offering Indian food, spices and home decors. Fashion brand Plains & Prints also set up a corner featuring their latest collection featuring heritage sites in collaboration with photographer Mark Nicdao. On the other hand, the tiangge, at the Hardin ng Ekspresyon, the west courtyard of the theater, had booths offering Indian food, spices and home decors. Fashion brand Plains & Prints also set up a corner featuring their latest collection featuring heritage sites in collaboration with photographer Mark Nicdao. Audience members started arriving at six. The first-timers to the theater explored and took photographs of the different corners. Illustrious guests were led by National Artists Virgilio S. Almario, Benedicto “BenCab” Cabrera, Ricky Lee and Agnes Locsin, as well as cultural agency heads, National Archives of the Philippines executive director and NCCA chairman Victorino Mapa Manalo, National Museum of the Philippines director Jeremy R. Barns and Komisyon sa Wikang Filipino chairman Arthur P. Casanova. Also in the audience were theater and cinema scholar Nicanor Tiongson, professor and researcher Galileo Zafra, actor and satirist Mae Paner, actor Menchu Lauchengco Yulo, talent manager Noel Ferrer, theater critic Amadis Maria Guerrero, Manila Vice Mayor Yul Servo, chef Gelo Guison and designer Barge Ramos. Aika Robredo, the eldest daughter of former Vice President Maria Leonor “Leni” Robredo, also enjoyed the show. [caption id="attachment_185913" align="aligncenter" width="525"] The wedding of Rama and Sita.[/caption] Her mother graced a rehearsal on 6 September, especially invited by Rama, Hari choreographer and director, National Artist Alice Reyes and composer, National Artist Ryan Cayabyab. On 7 September, Robredo enthused on Facebook: “Yesterday, we, together with some local artists from Naga, trooped to the Metropolitan Theater in Manila to watch their first full stage rehearsal and we were stunned. They were not in costumes yet and the stage design was not even mounted yet but the entire production left us breathless and speechless!! It is the best of Philippine Dance and Music.” She encouraged everyone not to miss “the only collaboration that features the masterful works of five National Artists.” Aside from Reyes and Cayabyab, the other National Artists involved in the production are the late Bienvenido Lumbera, who wrote the lyrics and libretto; Salvador Bernal, who designed the stage and costumes; and Rolando Tinio, who translated it to English. They were not yet declared National Artists when the production by Ballet Philippines premiered on 8 February 1980 at CCP’s Tanghalang Nicanor Abelardo. The original staging featured Nonoy Froilan, Basil Valdez, Kuh Ledesma, Leo Valdez and Edna Vida. Rama, Hari was not restaged until 2012, starring Christian Bautista, Karylle Tatlonghari, Richardson Yadao and Katherine Trofeo. It won 14 Philstage Gawad Buhay awards. An adaptation was mounted in 1999, called Rama, Hari, Rama at Sita, The Musical, featuring Ariel Rivera and Lani Misalucha as performers, directed by Leo Rialp and choreographed by Locsin. The music was composed by Cayabyab and Danny Tan, and the lyrics written by Roy Iglesias and Dodjie Simon, based on Lumbera’s book. Rama, Hari was planned to be the closing production of Ballet Philippines’ 50th season in March 2020, but was canceled when lockdowns were imposed because of the coronavirus pandemic. When Reyes established her own dance company in 2022, the Alice Reyes Dance Philippines, Rama, Hari became one of its cherished projects. [caption id="attachment_185909" align="aligncenter" width="525"] Energetic dancing by Alice Reyes Dance Philippines. | Photographs courtesy of Teddy Pelaez[/caption] Reyes put both dancers and singers on the same stage, interpreting scenes and emotions in both words and movements. The cast is led by Arman Ferrer as Rama with alternate Vien King and dancer versions Ronelson Yadao and Ejay Arisola. Sita is portrayed by singers Karylle Tatlonghari, Shiela Valderrama-Martinez and neophyhte Nica Tupas and dancers Monica Gana and Katrene San Miguel. [caption id="attachment_185910" align="aligncenter" width="525"] Erl Sorilla as Lakshmana and Monica Gana as Sita. | Photograph courtesy of Teddy Pelaez[/caption] Singers Poppert Bernadas, Matthew San Jose and Jonel Mojica and dancers Richardson Yadao (also dancer for King Janaka) and Tim Cabrera take on the villain role, the demon king of Lanka, Ravana. Other performers are Audie Gemora (singer, King Dasaratha), Lester Reguindin and John Ababon (dancers, King Dasaratha); Miah Canton and Raflesia Bravo (singers, Kooni and Soorpanakha); Ma. Celina Dofitas and Sarah Alejandro (dancers, Soorpanakha); Michaella Carreon and Dofitas (dancers, Kooni); Katrine Sunga and Maron Rozelle Mabana (singers, Kaikeyi and the Golden Deer); Janine Arisola and Karla Santos (dancers, Kaikeyi); Erl Sorilla and Renzen Arboleda (dancers, Lakshmana and King Sagreeva); Paw Castillo and Jon Abella (singers, Hanuman and Lakshmana); and Dan Dayo and Ricmar Bayoneta (dancers, Hanuman); Alejandro and Krislynne Buri (Golden Deer); Dayo and James Galarpe (Bharata). Aside from ARDP and CCP’s Professional Artist Support Program, other performers come from Guang Ming College Artist Residency Program, Philippine High School for the Arts, De La Salle College of Saint Benilde and the Ryan Cayabyab Singers. Music is performed by Orchestra of the Filipino Youth with Antonio Maria P. Cayabyab as conductor. After the two-night gala on 15 and 16 September at the Manila Metropolitan Theater, the production moves to the Samsung Performing Arts Theater of Circuit Makati in Makati City on 22 and 23 September. The post ‘Rama, Hari’ gala is a cultural feast appeared first on Daily Tribune......»»
Connections through culture
The British Council announces the launch of the Connections Through Culture Grants for artists and cultural institutions, opening new opportunities for research, development and partnerships between the UK and the international community. Accepting applications until 23 October, the grant is open for cultural organizations in the Philippines and across the Asean. Up to £10,000 (P700,000) will be awarded for projects highlighting collaboration between the UK and the Philippines, designed to encourage new connections and partnerships across a broad spectrum of art forms. Aligned with British Council’s commitment in responding to global challenges through arts, CTC particularly prioritizes collaborative projects that tackle climate change as well as diversity and inclusion. CTC is accepting applications for collaborations between the UK and the Philippines, as well as the following East Asian countries: Australia, Japan, Indonesia, mainland China, Thailand, Myanmar, Malaysia and New Zealand. Organizations with projects at any stage of development are welcome to apply. Each application must comprise at least one UK applicant and one applicant from the Philippines with their project proposal timeline ending no later than 31 October 2024. Lotus Postrado, country director at the British Council in the Philippines: “The Connections Through Culture Grant program supports exciting new arts and culture projects that continue to build international links with the UK.” “These grants will support artists and organizations in sharing ideas, exploring new ways of working and reaching new audiences. In our 45 years in the Philippines, we have seen the exceptional talents of Filipinos and we look forward to supporting them through this grant. We are excited to watch their journey and we hope that their collaborations will inspire and engage our communities.” The grants are an extension of the British Council’s ongoing efforts to build connections, understanding, and trust between people in the UK and overseas through the arts and creative industries. The post Connections through culture appeared first on Daily Tribune......»»
How to best enjoy olive oil
The generous use of olive oil, according to many medical studies, appears to be a key contributor in making the Mediterranean diet one of the healthiest. That’s because the oil extracted from the fleshy part of the ripened fruit of the olive tree has antioxidant and anti-inflammatory properties that help lower risks of cardiovascular disease, some types of cancer and even dementia. Additionally, olive oil is prized in countries bordering the Mediterranean Sea, including major producers Spain and Italy, for giving dishes an extra layer of flavor with its nutty and fruity notes. It also helps balance the other ingredients in a dish with its velvety texture, either while cooking, giving a finishing touch, or making a salad dressing. [caption id="attachment_183424" align="aligncenter" width="525"] Presa Ibérica de Cerdo[/caption] To showcase the delicacy and versatility of olive oil, the Doña Elena local brand sourced from Spain has teamed up with Terraza Martinez, a restaurant located in the Bonifacio Global City that specializes in Spanish and Mediterranean cuisines. Chef Luis Martinez has come up with a special four-course menu using the three types of olive oil: extra virgin (first cold pressed, unrefined), pure (combination of extra virgin and refined oils) and pomace (extracted after the first press). The menu is available this whole month of September for only P1,950 at Terraza Martinez (Ground Floor, The Arcade, Shangri-La at The Fort, 5th Avenue, BGC). [caption id="attachment_183425" align="aligncenter" width="525"] Manchego Cheesecake.[/caption] “It’s a balance of the dishes,” the Valencia native told DAILY TRIBUNE at the launch of the culinary collaboration. “In Spain, with a Mediterranean diet, we start with a cold soup, gazpacho.” He whipped it up using pure olive oil, canned diced tomatoes, anchovies, garlic prawns, tomato tartar, capers and croutons. The result was an exquisite unitary blend of the ingredients that will excite even the strictly hot soup-loving Pinoys. “You can continue with a salad,” Martinez said of his next dish. “In this case, I use cured snapper carpaccio as a kind of salad.” It consisted of thinly sliced snapper fish, which is marinated in extra virgin oil, along with crushed tomato, fried capers and lime zest. It then teases the taste buds to enjoy more the culinary journey. [caption id="attachment_183426" align="aligncenter" width="821"] Terraza Martinez Special Menu.[/caption] “Then you have a main dish of meat or fish,” he pointed out on what they usually have in Spain. For the special menu, he used presa Ibérica, or the meat cut located slightly below the pork tenderloin. His own recipe of Presa Ibérica de Cerdo was glazed and charcoal-grilled. It’s then served with truffle mashed potato, shallots caramelized in olive oil, wild fresh mushrooms and demi-glacé sauce. (The pescatarians at the event were served with Bacalao instead.) “For dessert, I made cheesecake because I know a lot of people like cheesecake,” he explained, grinning. “But in this case, I’m using Manchego cheese from Spain.” His Manchego Cheesecake was tangy and smooth with a light touch of pomace olive oil. It’s topped with blueberry jelly and mango slices that add a bit of sweetness and some juicy flavor. [caption id="attachment_183428" align="aligncenter" width="525"] Chef Luis Martinez.[/caption] Martinez also gave a few reminders in using what he calls “liquid gold,” such as extra virgin oil is not for cooking. It’s best used in salads, where its flavor can be tasted to its purest form. Pure and pomace olive oil are ideal for cooking, especially deep frying, as they can tolerate high temperature. The post How to best enjoy olive oil appeared first on Daily Tribune......»»
Cooking is in his Spanish blood
Sometime in 2017, a veterinarian from the province of Valencia in Spain went on vacation with three of his best friends to the island of Siargao in the Philippines. They enjoyed surfing a lot and fell in love with the place so hard that by the end of their 15-day holiday, they promised to return and even considered relocating. [caption id="attachment_178310" align="aligncenter" width="1707"] CHEF Luis Martinez | PHOTOGRAPH COURTESY OF DOñA ELENA[/caption] A year later, the four amigos made their “final decision.” They made the big move to Siargao and “luckily” found work. The veterinarian, though, ended up becoming a chef and opened a restaurant he called Alma. Then the pandemic struck and, soon, a super typhoon hit the island. The newbie chef had to close down his first culinary venture. Fast-forward to 2023: Chef Luis Martinez is coolly directing his staff at Terraza Martinez restaurant in Bonifacio Global City this late morning of 30 August for an event in collaboration with Doña Elena brand of olive oil. He then introduces the menu he’s specially prepared for the media representatives covering the event. Martinez maintains his coolness as he sits down for an interview with DAILY TRIBUNE and another publication. He says his three friends of 35 years who came with him to Siargao six years ago are still on the island. “We’ve known each other for 35 years. I have my little family from Spain here.” Back in Spain, he has his parents, four siblings and other relatives that make up his “core family” of 25 members who can all cook. He fondly remembers growing up bonding with his family around the kitchen “cooking, eating, drinking wine” particularly every Sunday and on Christmas. He mentions a couple of his comfort food, such as paella, which traces some of its origins in Valencia, and cocido, a beef soup that he likens to the Pinoy bulalo. That’s how Martinez learned how to cook around age nine. “I never studied culinary arts. I never worked in a kitchen before. My first kitchen was Siargao three years ago. Now, this one,” he says of Terraza Martinez, which he set up in 2022 with the Nikkei Group that runs several restaurants. He also admits to making a lot of mistakes along the way of his trial-and-error ways while trying a lot of flavors. [gallery size="full" columns="2" ids="178311,178312"] In terms of culinary, he says he brings “almost everything” of the Spain he grew up into Terraza Martinez. “My idea is I want to make our guests to feel like having lunch or dinner in Spain,” he explains, “with the same kind of ambience, with the same kind of essence where you have a little of tapas, paella, where you can enjoy not only the food but the company of your friends and the comfort of the food. So I’m trying to bring some Spanish culture here as we eat there.” Martinez turns candid when asked about his observations of Filipino cuisine: “The flavors are a little bit sweet than we’re used to. Also, I need to put a little bit less of what I’ll put in Spain. I use a little bit of sugar to make it a little sweet. “I need to adjust, yes. When I opened my first place, I got a lot of complaints because they were saying my food was little bit salty. They were expecting a little bit of sweetness. So I need to adjust, yes. Even here in Terraza Martinez. It has a little bit of Filipino taste.” The chef, for instance, had to take out gazpacho, a cold soup, from the menu because Filipinos tend to prefer hot soups. Overall, though, the reception to Terraza Martinez has been overwhelmingly positive by diners who are made up of “90 percent Filipinos and 10 percent foreigners.” This makes Martinez truly “surprised and happy,” saying, “I wasn’t expecting this a lot of people. All our customers really like the place. They like the food. For me, because I’m the chef, wow!” Next on the chef’s plate is a new restaurant in Siargao he hopes to open soon. That means he’ll be dividing his time, about 15 days each, in Siargao and in Manila. Spain can wait in the meantime. “I try to visit my family and friends every two months, maximum three… I spend summer here because right now I’m opening a restaurant, so I cannot go.” Meantime, Martinez continues to learn more about the Philippines with some help from his Filipina girlfriend, who’s teaching him a bit of the national language. He also picks up words here and there from conversations. He also looks forward to surfing in Siargao, but, when he’s in Manila, just swims and has recently taken up boxing to burn the calories he consumes eating. The post Cooking is in his Spanish blood appeared first on Daily Tribune......»»
‘Art you can carry’
This is what homegrown brand FINO Leatherware calls its first collaborative artist-led project featuring the works of Kara Pangilinan. [gallery columns="2" size="full" ids="172271,172272"] Kara Pangilinan at work. [gallery columns="2" size="full" ids="172270,172273"] FINO Leatherware has always grounded its brand philosophy on Filipino artistry. FINO x KARA is a one-off collection of bags that features the artist’s hand paintings, dated and signed, and accompanied by a certificate of authentication. The 30-piece series is an ode to heritage with Pangilinan expressing the themes of local flora and fauna alongside the Filipina’s evolved identity. Slender palm fronds, gumamela and sampaguita flowers emerge from the bags’ panels, the leather’s varying colors from bright red to pastel hues setting off Pangilinan’s black and white strokes. The artist’s portraits of womenin traditional garb bridge generations, with one in particular revealing the gaze of a strong, modern Filipina. Since its founding back in 1992, FINO Leatherware has always grounded its brand philosophy on Filipino artistry, from the craftsmen to the creatives who’ve conceptualized collections. Its most recent campaigns paid tribute to Filipino culture, to include a wrist purse called Sipa, which is inspired by a local game, the Vinta bags and clutches that evoke the sailing tradition of Mindanao, and the Puso bags which takes its shape from a staple of Cebu’s street food — rice wrapped in banana leaves. Pangilinan was a student of architecture at the University of the Philippines when she began to try her hand at art. After earning her degree, she worked in an architectural firm for a few months before deciding on becoming a full-time artist. Murals and commercial works for brands such as Heineken, Globe and YouTube defined the early phase of Pangilinan’s journey. Simultaneously, she was developing a more personal practice, exploring various thematic concepts and her favored medium at that time, ink on paper. In the years that followed, Pangilinan diversified into acrylic painting to exploit the full color spectrum of the medium. For her collaboration with FINO, however, the artist returns to the palette that has defined the early phase of her career. The collection is introduced by none other than Miss Philippines Universe 2020 first runner-up Bella Ysmael, who epitomizes FINO’s ideal Filipina. She graces the FINO x KARA campaign which announces the release of the collection, available by the end of September in FINO’s flagship store in Rockwell’s Power Plant Mall. [gallery columns="2" size="full" ids="172279,172280"] “Having Bella on board was important for us,” says FINO co-founder Rose Ann Bautista. “We wanted the right woman to represent not just the new collection, but our new direction as well.” The post ‘Art you can carry’ appeared first on Daily Tribune......»»
Hyundai Philippines announces EV car park partnership with SM Supermalls
Hyundai Motor Philippines Inc. (HMPH) revealed plans for six (6) Electric Vehicle (EV) charging stations in partnership with SM Supermalls this 2023. At the SM Mall of Asia (MOA) last July 20, the brand formally set off its newest project with the country’s largest developer, operator and owner of world-class shopping centers. “Our global vision is based on the belief that we, as an automaker, have to be more proactive when responding to climate change compared to companies in other industries. So Hyundai Motor Philippines is very fortunate to be aligned with a company whose approach to sustainability is as holistic as ours. We are glad that we get to contribute to one of the four main pillars of their green movement which is energy,” says Mr. Cecil Capacete, Managing Director. “A key component to supporting society’s adoption of cleaner mobility solutions is through public awareness. And we are one with the SM group on their mission to assure customers, who are looking to transition to an electrified lifestyle, wider access to charging facilities outside of their homes”. [caption id="attachment_169453" align="aligncenter" width="724"] Back-to-back World Car of The Year awardees, the IONIQ 5 and IONIQ 6, charging at the SM Mall of Asia EV Car Park.[/caption] [caption id="attachment_169454" align="aligncenter" width="720"] Steven Tan, Hans Sy Jr. and Dongwook Lee plugs in the IONIQ 6 at the EV charger.[/caption] In the country, HMPH has begun laying the foundation to this journey through the establishment of at least 10 certified Hyundai EV dealers. These not only serve as the official retailers and service providers of the IONIQ 5 and new IONIQ 6 but also equipped with both AC and DC chargers should owners need. Now in addition to these are the following locations: “At SM, we build on our long-term strategy toward net zero emissions by 2040. We commit to address issues that will impact the next generations and welcome Hyundai as our partner in this advocacy. We look forward to this collaboration and working with you in the years to come,” says Mr. Steven T. Tan, President, SCMC. [caption id="attachment_169458" align="aligncenter" width="720"] Cecil Capacete welcomes guests to the inauguration of the SM EV charging station slots in partnership with HMPH.[/caption] [caption id="attachment_169459" align="aligncenter" width="721"] Stevan Tan gives a special message and shares SM’s initiatives and goals for a greener future.[/caption] Each of the abovementioned car park slots have AC chargers with Type 2 connectors which are being offered free of charge to all owners of EVs and plug-in hybrid cars regardless of their badge. Learn more about the brand’s commitment towards sustainability and other news at Hyundai Motor Philippines’ official website, Facebook and Instagram. SM Supermalls is the country's leading mall property developer and operator with 83 SM malls nationwide. Other locations of their EV Charging Stations and how to use them here. The post Hyundai Philippines announces EV car park partnership with SM Supermalls appeared first on Daily Tribune......»»
Chef Valery Anthony’s secrets: Time and Intention
Valery Jane Anthony grew up watching shows on the Food Network, which was ultimately noticed by her nurturing and caring mom, an amazing cook herself. “As she noted that I grew fond of watching the ongoings in the kitchen, she bought me cookbooks which I would continuously read day in and day out,” she shared. “And I presume that’s where my love for food and cooking started. Besides, I would feel myself the most when I’m in the kitchen,” she admitted. [caption id="attachment_168047" align="aligncenter" width="960"] Valery Anthony (rightmost, standing) at her college graduation[/caption] Chef Valery, 24, was raised within an encouraging family. “I believe that’s one big factor as to why I kept persevering through my career. They’ve always been so supportive on whatever I did. And whenever I did make mistakes, they also pointed it out and helped me fix it so I could be better.” Prior to graduation from the Culinary Arts program of the De La Salle-College of Saint Benilde, she was the sole Philippine delegate to the Young Chefs Olympiad in India, one of the largest culinary gatherings worldwide, where she clinched fifth place. She likewise garnered silver at the lauded Philippine Culinary Cup. [gallery size="full" columns="2" ids="168049,168057"] During her internship at the Italian Culinary Institute for Foreigners in d’Asti and in the Michelin-star restaurant Il Picolo Principe in Luca, Tuscany, both in Italy, her main takeaways were organization, ingredients, techniques and, most importantly, resilience. “My highlight would definitely be the traveling and the food most especially. There’s really a certain charm when you get to experience another country’s food and culture. I would say it’s a core memory and a lifelong memory of mine,” she imparted. With a culinary degree in hand, her first foray into the professional world was at the award-winning Italian pizzeria a mano Restaurant, where she worked her way up to become a chef de partie. Today, she has joined the ranks of sterling chef Margarita Fores’ Sostanza Corporation as a chef de partie and menu planner. When asked on her favorite ingredient, she approached the question with the intangible — time and intention. “Excellent food may still be done quickly even on a rush. But as with a lot of great dishes, it requires time and patience. Cooking and creating food has to be intentional. It makes it more personal and honestly affects the overall product,” she revealed. [gallery size="full" ids="168081,168080,168079"] Meanwhile, her sharp and trusty knife is her favorite kitchen tool. “Sometimes that’s all a chef needs in a busy kitchen.” When pressured, she tends to remain calm and laugh it out after service. “However, I recalled I started as a really terrible crybaby,” chef Valery divulged. “During my first job, I would cry over the smallest matters. But I eventually learned to manage my thoughts and emotions better under pressure by taking it positively and not to dwell over it.” During her free time, she loves to read and write, being a bookworm back in high school. “Now I enjoy reading articles about food, fashion and art. In addition, I relish going on self-dates! I’m quite comfortable in my own company and I love going to malls, cafes and restaurants by myself. It’s a way for me to unwind and destress.” Looking into the future, she wishes to continue with research and development in the food industry and hopes to be included in more collaborations — fingers crossed, she said. One day someday, she prays for a project she can call her own. [gallery size="full" ids="168078,168077,168076"] We had a chat with chef Valery as she shared her thoughts on values, words of inspiration and working with chef Margarita Fores: On modesty “One lesson that I always carry, even until now, is to keep my feet on the ground and my head held high. College and competitions have humbled me in a lot of ways through mistakes and failures. I emerged as a stronger and wiser person. Keep on pushing! I don’t believe in giving up. I advocate perhaps to take a break, step back. But never give up.” Hardest to master recipe “This is actually quite funny! A little backstory, I am in love with chocolate chip cookies. And I’ve been trying to make my own version since God knows when — I’ve always been left unsatisfied. Only until recently, I made a batch that I was genuinely happy with! I’m not the best with baking, but I do have the patience with testing recipes here and there, every now and then.” Working with Chef Margarita Fores “It still feels so surreal! I’ve been a huge fan since I was in high school. Even before she won Asia’s Best Female Chef, I’ve already had a big admiration for her. She’s extremely kind and fun to be with. She has also opened up a lot of doors for me and I must say that she is one of the catalysts in my career.” Latest projects “I’m currently handling menu planning and research and development in chef Margarita’s catering company. I recently also did a collaboration in Singapore with chef Margarita, chef Miko Calo and chef Johanne Sy. I used to only dream of these. I’m extremely grateful I get to have my passion as my job!” Culinary motto “Never stop learning. I’ve always believed that it is an everyday experience. We always have the chance to gain new knowledge and improve ourselves, through small or big ways. And wherever we go, there will always be those who will have our weaknesses as their strengths and vice versa. So keep on learning.” Advice to aspiring chefs “Take notes of everything, even if you think you won’t need it. One day you will. Always initiate to help. Because that’s one step to learning.” The post Chef Valery Anthony’s secrets: Time and Intention appeared first on Daily Tribune......»»
The biggest food event of the year
Culinary events such as food bazaars, collab dinners among some of the best Filipino chefs in the metro and a pub crawl highlighted the inaugural Manila Food and Wine Festival held from 14 to 28 July. With activities spread out over a month, the MFWF was a culinary tourism celebration presented by the Department of Tourism and the MFWF Team led by Our Awesome Planet’s Anton Diaz, RestoPH’s Spanky Enriquez and Cebu Food and Wine Festival’s Kate Dychangco-Anzani. Its aim, said the organizers, was to introduce the Philippines and establish it as a culinary destination in Asia and the world, similar and at par with Singapore, Hong Kong and Bangkok, Thailand. [caption id="attachment_165804" align="aligncenter" width="1440"] Gen Tsi Heritage Dinner Chef Collab (From Left) Kalel Demetrio, Donatella Chua, Spanky Enriquez, Luis Chikiamco, Sharwin Tee, Nina Licad.[/caption] For the duration of the event, food lovers and wine enthusiasts had a number of opportunities to immerse themselves in a gastronomic journey that showcases the country’s vibrant food culture. Opening with grandeur and flair at The Westin Manila, the MFWF saw special guest merchants and innovators from the food and beverage industry, including Luisita Rum, Sebastian’s Ice Cream, Esguerra Kurobuta, Destileria Limtuaco, Karabella Dairy, Macaron Macaron and Mooncakes by the Hungry Chef, joining the grand launch. [gallery columns="2" size="full" ids="165799,165802"] The MFWF offered a plethora of exciting activities, including the festival bazaar at the Grand Atrium of Shangri-La Plaza, a Sunday lunch curation by chef Reggie Aspiras, a Makati Poblacion pub crawl and a food stamping program. One of the highlights of the event was a series of chef collaborations involving some of the best restaurants in Antipolo, Tagaytay, and Metro Manila. Antipolo Evolution, a 12-hands collaboration, took place at Tahanan Bistro. It featured a nine-course dinner prepared by chefs Danilo Botor Puga II of Burrow Cafe, Florence Hässig of Vieux Chalet, Kevin Tuason and Nikki Macaraig of Tahanan Bistro, culinary extraordinaire Editha Singian and Monique Tancongco of Moniquecakesph. Another 12-hands collaboration, Cavite Fresh! was held at My Country House in Tagaytay. It had six talented chefs working together to prepare a meal to remember — Jayjay SyCip of The Fatted Calf, Kalel Chan of Farmer’s Table, Rhea SyCip of Flour Pot Manila, Rhea Rizzo of Mrs. Saldo’s, Anthony Mendoza of Tuny’s and Arnold Gozon of My Country House. Destination dining featuring the freshest produce from Cavite, it turned out a sold-out crowd. [caption id="attachment_165803" align="aligncenter" width="894"] Admiral Hotel Presents The First Ever Collaboration Of Chefs Tatung Sarthou And Sau Del Rosario.[/caption] Gen Tsi, the six-hand collab for Metro Manila, happened at Flame, Discovery Primea and main characters were Chinese-Filipino chefs Luis Chikiamco, Sharwin Tee and Donatella Chua, with cocktails by famous mixologist Kalel Demetrio. Now, this one is different and unique because it puts forward Tsinoy heritage cuisine which, as Chef Sharwin says it, “is rich in culture and history, built on the backs of immigrants scraping by when they were deemed fifth class citizens. It nourished generations of Tsinoys who’ve made their mark on this nation and yet, it’s so undervalued that some Filipinos don’t even recognize it as Filipino. It’s so underrated, that even the ones who were raised on this food don’t dare lift it up. To put this food up on stage, The Manila Food and Wine Festival, a stage that I hope grows to international levels in the future, is an honor and a dream. Yes, people should pay for kiampung and sipo egg the way we do paella and risotto.” [gallery columns="2" size="full" ids="165798,165800"] And then there was the gala dinner finale at the Admiral Hotel, featuring the first ever collaboration between chefs Sau del Rosario and Tatung Sarthou. Manila Iconic took place at Admiral Hotel on 27 July. The eight-course Filipino menu honored the culinary icons of the county — Engracia “Aling Asiang” Reyes, Nora Daza and Larry J. Cruz —and was highlighted by the dessert creations of Admiral Hotel Manila M Gallery’s own executive pastry chef Christian Monera. The post The biggest food event of the year appeared first on Daily Tribune......»»
A taste of Remy Martin
[caption id="attachment_156732" align="aligncenter" width="525"] PHOTOGRAPH BY LARRY CRUZREMY Martin cognacs — VSOP, XO and 1738 Accord Royal.[/caption] Leave it to Remy Martin, the renowned French spirits house, to create a memorable dining experience highlighting the versatility of some of its finest cognacs — VSOP, 1738 Accord Royal and XO — not only as a classy, elegant drink for fancy occasions but also a perfect food enhancer to any meal. Remy Martin’s VSOP has the ideal balance of potent and delicate mouth feel, while the 1738 Accord Royal is noted for its distinctive blend of oaky smoothness and remarkable fruity flavor. The famous XO boasts a fully fragrant taste that lets you experience opulence at its fullest. Rémy Martin recently partnered with chef extraordinaire Cyrille Soenen at the posh Antonio’s PGA Cars to create a variety of delectable dishes paired with the brand’s exquisite cognacs. “By bringing together the craftsmanship of Rémy Martin and chef Soenen’s world-class culinary expertise, we aim to demonstrate how cognacs can elevate one’s overall dining experience,” said Myke Soon, country brand lead of Rémy Cointreau Philippines. The special menu was exclusively curated with each dish complementing the distinct notes and characteristics of Rémy Martin cognacs, creating a harmonious and unforgettable tasting experience. This collaboration, said Soon, is in line with the brand’s initiatives focusing on the extraordinary fusion of creativity, gastronomy and eco-consciousness. “It was a delightful experience to explore dishes infused with Rémy Martin’s cognacs,” said Soenen, partner and executive chef of Antonio’s PGA. “You can actually pair cognacs with any kind of food you have in mind. Here, as a creative chef, we can also infuse premium drinks to our food to further boost the flavor. We incorporate it either in the sauce or in marinated meats.” [caption id="attachment_156733" align="aligncenter" width="525"] CHILEAN Sea Bass Confit[/caption] [caption id="attachment_156735" align="aligncenter" width="525"] PHOTOGRAPH BY VANGIE BAGA REYESDARK Chocolate Clafoutis.[/caption] Food and wine pairing The bold, roundness and silky mouthfeel of Remy Martin VSOP was the perfect complement for red meat especially for Soenen’s appetizer — the Dry Aged US Beef Tenderloin with dijonnaise sauce (a combo of mayo-based aioli with Dijon mustard) fused with a hint of Remy Martin VSOP for a more pronounced taste. “The 15-day dry-aged beef tenderloin was prepared the carpaccio way,” explained Soenen. “I also mixed the dijonnaise sauce with the VSOP cognac to add some kick.” Clean, round and creamy, with an elegant dry finish, Remy Martin 1738 Accord Royal was a versatile dinner companion for the freshest and delicate white fish like the Chilean Sea Bass Confit. The light fish blended delightfully with the mild and subtle taste and the soft, pillowy texture of gnocchi (Italian dumpling), infused with French beurre blanc sauce with a hint of Remy Martin of 1738 Accord Rogal that amazingly added new dimensions in flavor. The undeniably smooth, full-bodied and heady finish of Remy Martin XO was also a delicious complement to meaty and earthy Lamb Shoulder Confit — presented like the popular Moroccan lamb tajin – served with a rich sous vide adlai risotto with dry fruit lemon confit mixed with the robust Remy Martin XO on the side. The tender, juicy taste of the lamb was good in itself but it got further heightened with Antonio’s homemade seasoning. The crunchy onions and parmesan cheese offered additional texture and lush to the overall taste profile. To cap off the meal was the Dark Chocolate Clafoutis (French batter pudding). The 64-percent Davao’s Auro dark chocolate and the fresh carabao’s milk paired with fresh cherries delicately soaked in cointreau and vanilla bean chantilly yielded to a long, satisfying finish. “We are honored to have collaborated with chef Soenen, whose mastery of gastronomy perfectly complemented Rémy Martin cognacs. His artistry combined with Remy Martin’s spirits created a symphony on the palate that embodied excellence,” Soon concluded. To learn more about Rémy Martin and its products, visit www.remymartin.com. The post A taste of Remy Martin appeared first on Daily Tribune......»»
Philippine -made coffee with coconut sugar now available overseas
Starkaffea Corporation has taken its first leap in global expansion. Filipinos in the United States may now access their favorite healthier drinks, Kaffea and Chocolea, through Kaffea Gold USA, the exclusive distributor of Starkaffea in the US. Based in the San Francisco Bay Area, Kaffea Gold USA is at 969-G Edgewater Blvd. No. 750, Foster City, California. Filipinos can easily order online via shopify.com or through email address info@Kaffeagold.com and telephone 650-262-1610. Kaffea and Chocolea are also available in Patio Filipino, Auntie Em’s Pastries and Lingnam Restaurant, partners of Kaffea Gold USA. Starkaffea is a small-scale enterprise providing signature coffee and chocolate drinks from the Philippines. It is dedicated to making a positive impact on the economy by fostering collaborations with local farmers and embracing sustainable practices while serving delectable and health-conscious beverages to its valued customers. This move is in response to the growing demand of the Filipino communities in the US. According to Starkaffea, Filipino consumers, including those from the US, have become increasingly more conscious of their health and wellness. Interest in the usage of coconut sugar has soared. Coconut sugar production uses the natural heat evaporation process to transform the coconut’s liquid sap into sugar granules. Its coconut sap sugar’s glycemic index is only 35, which meant that it would only yield a small increase in the blood glucose level. Coconut sugar is said to help regulate blood pressure and is rich in calcium and in potassium. Ingredients Starkaffea sources its main ingredients, including coconut sugar, cocoa and coffee beans from Mindanao. Kaffea, its flagship coffee drink, boasts of a rich blend of ingredients, including regulated coffee content, non-dairy creamer, agaricus mushroom, collagen, COQ10, gano derma, grape seed extract, glutathione and L-carnitine. Its Chocolea-fortified chocolate drink is enriched with vitamins A, C and E, calcium, iron with iodized salt, non-dairy creamer and cocoa powder. These carefully selected components reflect the brand’s commitment towards offering indulgent and beneficial beverage options. Starkaffea has also expanded its area under the Fiesta Corner project in the Duty Free Philippines Corporation. The partnership between Starkaffea and DFPC aims to enhance the shopping experience for international travelers while promoting and supporting local businesses. “We are excited to have Starkaffea showcasing its premium coffee and chocolate drinks at Fiestamall,” said Vicente Pelagio A. Angala, chief operating officer of DFPC. “This collaboration not only enhances our ‘Fiesta Corner’ project but also signifies our continued support for the Department of Trade and Industry’s ‘Go Lokal’ campaign.” To ensure an unparalleled culinary experience, Starkaffea has collaborated with chef Shanen Ditan, in creating an exclusive selection of health-conscious yet flavorful concoctions that will be showcased exclusively at the Duty Free Fiestamall. Starkaffea is introducing a wider range of pastries infused with its signature flavors, including cookies with walnuts, crinkles, banana muffins and special cakes, all featuring a dash of Kaffea and Chocolea. The post Philippine -made coffee with coconut sugar now available overseas appeared first on Daily Tribune......»»
Elevated Filipino food shines in new Kuya J, Chef Gino Gonzalez collaboration
“Elevated Filipino food experience is about being relevant.".....»»
Feed your cravings and imagination at The Monkey Bar by Chef Jenzel Fontilla
BE Grand Resort, Bohol, guided by the visionary leadership of its President and CEO Grand Benedicto, forges collaboration and partnership with young culinary talent, Chef Jenzel Fontilla, to reimagine the resort’s dining outlet, The Monkey Bar. It has been a whirlwind three months for the two groups sharing the same passion for good food and […] The post Feed your cravings and imagination at The Monkey Bar by Chef Jenzel Fontilla appeared first on Cebu Daily News......»»
Samsung announces vision for mobile: Galaxy for Planet
Seoul—Samsung Electronics Co., Ltd. today unveiled Galaxy for the Planet, the sustainability platform for its Mobile Communications Business powered by its scale, innovation and spirit of open collaboration, to take tangible climate actions across its business. Samsung has established an initial set of targets to be reached by 2025 to reduce its environmental footprint and lessen resource depletion from production to disposal of its Galaxy products. .....»»
Justin Bieber announces ‘Justice’ album; to be out on 19 March
Justin Biber has recently announced the release of his sixth album, Billboard has reported. The album dubbed “Justice” will be released in the market on 19 March. This will feature his hit collaboration with Chance the Rapper on “Holy”; Benny Blanco track “Lonely” and “Anyone”. These remain in the top 40 on the Billboard Hot […] The post Justin Bieber announces ‘Justice’ album; to be out on 19 March appeared first on Daily Tribune......»»
Philippines announces decisive measures amid tensions with China
Manila [Philippines], March 28 (ANI): Amid the escalating tensions in the South China Sea, Philippine President Ferdinand R Marcos Jr has announced decisive measures to protect his country's sovereignty and maritime rights while ensuring peace and stability in the Indo-Pacific. Marcos, known as Bongbong, said that the measures, aimed at addressing what he said is the "open, unabating, and illegal" actions by China's Coast.....»»
Japan policy paper to focus on US, Philippines to counter China
Tokyo [Japan], March 23 (ANI): Japan released a draft of its annual foreign policy report stating that it will pay attention to the importance of boosting collaboration with the United States and the Philippines to counter China's assertive behaviour in the Indo-Pacific region, Kyodo news reported on Thursday. The Diplomatic Bluebook for 2024 will also underscore that Tokyo "cannot afford to waste even a moment" to solve.....»»
Pacquiao, Sulaiman honor Filipino champs, eye PH-Mexico tiff
Invited by Manny Pacquiao to the Elorde-Pacquiao Boxing Awards, WBC president Mauricio Sulaiman announces that he will stage a dual meet involving the Philippines and Mexico.....»»