We are sorry, the requested page does not exist
Today’s menu: Chicken pork adobo inflation
So which came first – higher prices of eggs or higher prices of chicken?.....»»
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......»»
Extra rice, please
If only it were possible to give up rice, perhaps Filipinos once again grappling with rising prices of the grain would prefer something else to go with their daing or adobo. Alas, kare-kare, caldereta, and most sauce-y Pinoy dishes are no good without steaming white rice. It’s not all about taste or eating habits either. Most Filipinos eat a lot of rice because it is filling. A movie starring the comedian Dolphy featured a family sharing a plateful of rice, taking turns sniffing at a piece of salted fish before gobbling down a mouthful of the kanin (cooked rice). It filled their bellies and certainly fired up their imaginations. In fact, jokes abound about the Pinoy getting by with unli (unlimited) rice, a little soup, or even that fried chicken gravy. It is no laughing matter, however, that many of our kababayans cannot afford a balanced meal containing proper amounts of carbohydrates, proteins, and vegetables regularly. Rice is supposed to be cheap and readily available. Yet here we are, still on the hunt for the P20 per kilo rice promised during the last State of the Nation Address. We sent someone out to buy that rice, but he came back empty-handed. The cheapest kilo of rice, he said, cost P50. And news lately of rice prices expected to continue rising until September leaves us wondering — once again — how in the world did the agricultural Philippines end up importing rice in the first place? Vietnam, which learned rice technology from us, currently pegs the price at “$540 per metric ton, (or) about P30 to P32 per kilo,” said Philippine Chamber of Agriculture and Food Inc. president Danilo Fausto in a dzBB Super Radyo interview, as reported in a news article. This, he added, is higher than its prices at other times of the year, at “$420 to $440, about P23 to P24 per kilo.” We need to import rice so that the country will have enough supply, he said, suggesting that government should “intervene” and discuss the supply issue with our ASEAN neighbors. Some sources blame the rise in rice prices on “the effects of price manipulation and price speculation,” pointing a finger at businessmen who use the supply and demand equation to make more profit. On the other hand, price watchdogs say it’s the government that has failed to keep a tight rein on prices, letting the fluctuations happen because of inaction. But, perhaps, it is more of slow action that is ailing our government. The Commission on Audit’s latest report released this month flagged the Department of Agriculture over one, “its failure to distribute a total of 855,493 bags of rice seeds meant for farmers under the P10-billion Rice Competitiveness Enhancement Fund;” and two, failure “to distribute 2,088 pieces of farm machinery, out of the total 22,520 procured equipment.” Also, some “14,192 bags of rice seeds were damaged” while the rest were either donated or kept for the next planting season. Whatever may have caused these incidents, the fact remains that our farmers were “deprived of their needed assistance,” said CoA, and state funds have been likely wasted over damaged goods and equipment rusting in their yards. A review of the Rice Tariffication Law is once more called for. Better prioritization is also demanded of the agencies concerned tasked to support our farmers and the local production of rice, as well as those tasked to protect consumers from price hikes. If the world supply is low, we could try to eat less rice and try other alternatives. There’s always a choice of bread or corn, or even the much-derided kamote, to eat with your Iberian roast chicken — but for bangus, bistek, and sinigang — extra rice, please. The post Extra rice, please appeared first on Daily Tribune......»»
Birthday Baby
A baby’s first birthday is one of the most meaningful milestones for parents, family members and friends who share a special bond with the toddler. [caption id="attachment_172947" align="aligncenter" width="525"] Raemy Marian Cortes with daughter Yzeia Raeven.[/caption] [caption id="attachment_172946" align="aligncenter" width="525"] Bianca Serafica with son Sancho, Rica Serafica Torres with her children Julia, Clara, Isabel and Julio. In the middle in black shirt is Niña Resabal and Jose Eleandre Muñoz.[/caption] [caption id="attachment_172945" align="aligncenter" width="525"] Andrea and Agustin Muñoz with sons EnricoTadeo and Jose Eleandre, and Catherine Larrazabal Tan, Bremeglida Yoo and Niña Restauro.[/caption] [caption id="attachment_172944" align="aligncenter" width="505"] Andone Tan with son Iñigo.[/caption] [caption id="attachment_172942" align="aligncenter" width="525"] Agustin and Andrea Muñoz with their two sons, Jose Eleandre and Enrico Tadeo. | Photographs courtesy of Honey jarque loop[/caption] [caption id="attachment_172940" align="aligncenter" width="525"] Jehs Banzon[/caption] Never mind if the youngster is still oblivious — it is about creating memories one can look back on in the years to come. Adorable baby Enrico Tadeo, second child of Agustin and Andrea Tan Muñoz, recently celebrated his first birthday party in Ormoc City’s finest hideaway, the laid-back beachfront Sabin Resort Hotel. His ever-talented mom, Andrea, considered one of the top event specialists in the city of the Queen Pineapple and owner and creator of Andrea’s Floral Basket, left nothing to chance and crafted a truly unique children’s party not seen before — all with imaginative creativity, pinpoint organization and discerning attention to detail. With the theme Wild One Safari, the spacious Rose Grand Ballroom was totally transformed with life-sized animal standees, plus dozens upon dozens of stuffed animals, such as giraffes, lions, tigers, monkeys and cheetahs scattered around the venue which completed the safari-inspired day. There were live animals as well, such as iguanas, Burmese pythons, baby crocodile, eagle and sulcata tortoise. And, of course, birthdays are only complete with hundreds of balloons in every imaginable color. Adhering to the motif, attendees were game and donned safari outfits. Among the special guests were Enrico’s godparents Celestino Larrazabal, Nikka Villegas, Raemy Marian Cortes and his titos and titas, Andrew, Andone and Endika Tan. Maternal grandma Catherine Larrazabal Tan, whose diverse talent is beyond question, lent a hand and took charge of the kiddie meals of chicken poppers, all-time favorite spaghetti and hotdogs, mini barbeques, chocolate crackles, popcorn and cupcakes, cotton candies and lots of soft and chewy candies. Cheers and laughter abounded as kids jumped for excitement and joy with the parlor games — they all took home coveted goodies! To top off the event, a mesmerizing magic show put the crowd in a trance, with sly tricks and sudden sleights of hand to amaze the kids into a loud applause. The post Birthday Baby 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......»»
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......»»
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......»»
2023 National Food Fair fuses tradition, innovation
The 2023 National Food Fair, themed “Go Discover, Taste, Enjoy!”, opened on Wednesday, 12 July, in simple ceremonies headed by Department of Trade and Industry Secretary Alfredo E. Pascual as keynote speaker. Organized by the DTI-Bureau of Domestic Trade Promotion in coordination with the DTI Regional Operations Group, the 2023 National Food Fair runs 12-16 July at the Megatrade Halls of SM Megamall, Mandaluyong City. Over 250 MSMEs from the country’s 17 regions are exhibiting their products onsite at the event venue. Simultaneously, an online national food fair on the Lazada e-commerce platform is also offering the products of participating MSMEs, for a wider market reach nationwide. Showcasing the fusion of tradition and innovation, special settings, pavilions and MSME clusters draw attention to developments that elevate traditional Filipino products to meet stringent food industry standards and be competitive in the global market. These are: · Philippine Coconut Industry Pavilion and Coconut-Based MSME Cluster · Philippine Food Industry Innovations Lounge · Philippine Fruits and Nuts Pavilion · Innovative and Biotech Products Cluster · Rural Agro-Industrial Partnership for Inclusive Development and Growth (RAPID Growth) Project Pavilion · Farm Fresh Produce Pavilion · KAPEtirya or Philippine Coffee Pavilion · Philippine Island Wine, Beer, and Juice Bar For culinary enthusiasts, renowned Filipino chefs are part of the daily program of activities, with live cooking and food preparation demonstrations, among others. The lineup includes: · The Ultimate Filipino Adobo: Stories Through the Ages book launching and cooking demonstrations (Chef Claude Tayag) · Isang Dekada ng Guevarra’s: An Inspiring Story (Chef Laudico Guevarra) · Fiesta Recipes (Chef Boy Logro) · Halal Recipes and lavish feast during social occasions (Chef Yed Dimaporo and Mustapha Ala, Jr.) · SIMPOL Recipes Using Coconut (Chef Tatung Sarthou) · Culinary Kurobuta Masterpieces (Chef Donatello Montrone) · Changing the Food Mindset: Slow Food (Chef Jam Melchor) · Plant-based Desserts (Chef Aileen of Studio Plantmaed) · Benefits of a Plant-based Diet (Chef Mylene Dolonius of Studio Plantmaed) · Healthy Daily Recipes (Chef YLYT Frixiah Manaig) · Magsaysay Center for Hospitality and Culinary Arts (Chef Eric Gruba) · The Farm at San Benito (Rose Pagcaliwagan) · Philippine Wine Mixology (Bartender Nino Cruz) The culminating highlight of this celebration of the diversity and rich heritage of Filipino food is an interactive cultural presentation of the BARMM Pagana Maguindanao, led by Mustafa Ala and Chef Yed Dimaporo. Pagana is a traditional Maguindanaon celebration that holds great cultural significance in the Maguindanao province of the Philippines. It is a festive event that brings the community together to honor and celebrate important occasions such as weddings, religious holidays or community milestones. The Pagana celebration is characterized by lively music, colorful costumes and traditional dances that showcase the rich cultural heritage of the Maguindanaon people. The rhythmic beats of the kulintang ensemble, a musical ensemble composed of gongs, set the tone for the festivities, while traditional dances like the Singkil and Pangalay mesmerize the audience with their graceful movements. The event also offers a feast of traditional Maguindanaon cuisine, featuring flavorful dishes like Lininggil a Manok (chicken cooked in turmeric and coconut milk) and palapa (a spicy condiment made from chili and scallions). Pagana is not only a time of celebration but also an opportunity to strengthen community bonds, pass down cultural traditions to younger generations and showcase the rich artistic talents of the Maguindanaon people. Also part of the daily program are entrepreneurship talks and learning sessions that can offer food entrepreneurs with resources and ideas about how to strengthen and position their businesses for continued growth. The topics covered by various government agencies and partner-institutions participating in the daily program are: · Coconut-based Coffee and/or Cacao Enterprise Development Project (Department of Agriculture) · Geographical Indications and the Benefits of Registering One’s Trademark or Brand in IPOPHIL (Intellectual Property Office) · Sustainable Planting and Replanting of Local Cultivars; Natural and Healthy Coconut Vinegar; Health Benefits of Coconut (Philippine Coconut Authority) · Halal Culinary Tourism (Department of Tourism) · Bioplastic Derived from Pineapple Waste Packaging Technology; Coco-Based Food Technologies (Department of Science and Technology) · Kitchen Lab and Food Connect Plus (Philippine Trade Training Center) · Dairy and Coconut Farming, A Viable Integrated Farming Enterprise (National Dairy Authority) · Boosting Nutrition to Different MSMEs as Suppliers of Healthy Food Products (National Nutrition Council) · Healthy Food Consumption Trends and Research on Health Benefits of Philippine Herbs (Department of Health) · Franchising: A Way to Make Every Filipino Taste Your Lola’s Recipe (Philippine Franchising Association) · Accelerating Growth Through One Research and Extension in Action (UP Los Baños-Agora) · How MSMEs Can Thrive Online (Lazada) · Unilever’s Healthy and Sustainable Food Program (Unilever Philippines) · Maximizing Your Digital Marketing Potential with Analytics and Business Intelligence (Pamela Padilla) The daily program of activities is open to the public and free of charge. For the benefit of remote viewers, these are also being livestreamed on BDTP social media channels. To stay updated about the 2023 National Food Fair and other programs of the DTI-Bureau of Domestic Trade Promotion, please follow the social media accounts on Facebook (DTI.BDTP), Instagram (dti.bdtp), and Twitter (@DTI_BDTP). Or email BDTP Director Marievic M. Bononan at bdtp@dti.gov.ph. The post 2023 National Food Fair fuses tradition, innovation 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......»»
QC café serves dishes inspired by Pinoy movies
Cinema ’76 Café Tomas Morato offers an elevated casual dining experience, featuring a curated menu of progressive Filipino dishes inspired not only by cinema but also by different flavors around the world. Designed by the chefs of Center for Asian Culinary Studies led by chefs Gene and Gino Gonzalez, local foodies can expect an array of dishes from comfort food to all-time favorite snacks, as well as selection of handcrafted beverages like blended coffee drinks and classic cocktails. Dishes include Truffle Fries, Mozzarella Sticks, Chorizo Chisu Croquettes and Nachos made from premium stone ground chips with sour cream, salsa cruda, cheese sauce and ground beef. Even the popcorn at Cinema ’76 Café is not your run-of-the-mill movie snack with distinctive flavors like Truffle Caramel, Smoked Ribs and Cheddar. [gallery columns="2" size="large" ids="138986,138988"] Chef Gene recommends the sandwich selection inspired by some of TBA Studios’ beloved historical films: Luna (chicken tocino with salted egg relish and tomatoes), Del Pilar (adobo flakes, cream cheese with pickled onion) and Quezon (chicken inasal, tomatoes with creamy béchamel sauce). Other delectable dishes include Margherita Soup, Steak and Fries Seared Salmon served with thick-cut fries and the TBA Studios Box-Office Pasta, an extra virgin olive oil-based chorizo pasta with sun-dried tomatoes, toasted bell peppers and shimeji mushrooms. [gallery columns="2" size="large" ids="138989,138984"] Cinema ’76 Café first opened in Anonas in June 2021. While the Anonas branch has permanently closed, the new location in Tomas Morato makes it even more accessible for film enthusiasts and foodies alike. Cinema ‘76 Cafe is located on 2/F Terraces Building, Tomas Morato Avenue corner Scout Borromeo, Quezon City. It’s open Sundays to Thursdays, 9 a.m. to 12 a.m., and Friday to Saturday, 9 a.m. to 2:30 a.m. The post QC café serves dishes inspired by Pinoy movies appeared first on Daily Tribune......»»
Romulo Cafe: Honoring a matriarch and her culinary specialties
“It all started as my husband’s idea,” Sandie Romulo Squillantini, owner of Romulo Café, shared over an unforgettable lunch of the culinary favorites of her paternal family, the Romulos, whose fame and distinction began with the founding father, the legendary diplomat, general and writer, Carlos P. Romulo Sr. The old world setting of this delightful repast was at Romulo Café in Bonifacio Global City, a pleasant incongruity in a place replete with 21st century steel and glass skyscrapers. Sandie, the daughter of General Romulo’s son, lawyer Ricardo or “Dick,” and his wife, Teresita “Tessie,” herself the daughter of the late envoy Jose Romero, the first Philippine ambassador to the Court of Saint James, and her husband, Enzo, were dining at the Prince Albert Rotisserie of the Hotel Intercontinental Manila and were looking at the restaurant's Romulo Room, when he remarked, “You know, it’s too bad that not everybody can see these pictures of your lolo and his life. Why don’t we put up a restaurant for other people to see and learn about his life?” It was an idea that immediately clicked between the two of them, being familiar with the restaurant business as operators of corporate cafeterias and executive lounges. As to what food to serve, both agreed on serving the Romulos’ favorite daily and special dining fare that her grandmother, Virginia (nee Llamas), Philippine Carnival Queen of 1922, served the family and guests, including international dignitaries. An initial effort was to put together her Lola Virginia’s recipes, which, was not exactly difficult, “considering that the family was using it anyway. Next, they looked for a place and decided on the Tomas Morato area. “We were enamored by an old house which fit our purpose. Then, we brought our friend, interior designer Ivy Almario. We showed her pictures of our grandparents’ old house in Forbes Park called Kasiyahan, from which she took inspiration. That’s why the place is basically black and white because our dining room was black and white.” [gallery size="large" columns="2" ids="133445,133430"] Kasiyahan, a one-hectare property along Mckinley Road that also contained the homes of the Romulo sons and their families, has since been converted into the Kasiyahan Town Homes by the Zobel de Ayala group. It was the setting of many formal dinners hosted by the General and his wife, and its reincarnation today in Romulo Café, according to Sandie, “reflects the original elements of the storied home, including the hanging lamps and the wrought iron furniture, as well as the homey furniture. Ivy, thankfully, captured that old Filipino ambience typical of the genteel homes of the 1950s and 1960s era.” Sandie could not help feeling nostalgic, as she recalls that “while each of the Romulo sons and their families had a place to stay, we cousins, five boys and five girls, spent a lot of time together. We were one another’s playmates and we saw the weekly parties that our elders hosted for dignitaries including presidents, prime ministers and royalty. “It was our happy place as my grandparents intended it, that’s why they named it Kasiyahan. In Baguio, our home was called Kaligayahan.” Interestingly, other than the United Nations leaders and international politicians like Robert F. Kennedy, the Romulos also entertained celebrities, among them Burt Bacharach, “That’s why I have displayed his photo on the wall of Romulo Café, Sandie said.” But if there was much merriment in the company of the Romulos, there was also great food which, of course, enhanced the overall atmosphere of conviviality. A family signature dish is her Lola Virginia’s chicken relleno, “the recipe for which I was able to get, that’s why our relleno is still made at home and not in a restaurant. It is a Sunday dish for the family.” Sandie was only seven years old when her lola passed on, but earlier, she has tasted many of the family’s. That she could lay claim to having “witnessed” how her lola whipped up her dishes is due to her lola’s cook continuing in the service of the family. “Lola taught her how to cook the dishes that the family loved and enjoyed, so she kept cooking them long after lola was gone. From our old house, I got her,” Sandie explains. Of course, she found out too her lola’s secret ingredients. “Since she was in the United States, she had to look for substitutes for stuff she couldn’t find. For example, chorizo then was not easily available, so she used Vienna sausage. So, she had to revise her recipe. She was very innovative. [gallery columns="2" size="large" ids="133425,133426"] “She also had to modify some dishes to suit the palace of her international guests. For example, many guests didn’t like their adobo oily, so she made sure to do it differently from the way we would want to enjoy the adobo that we are used to having. She used pork that was not fat but kept the vinegar, of course. Since the setting mattered, it had to be pleasant and all that, she opened her windows every time she cooked adobo so the house won’t end up smelling like food. Of her lola Virginia, the little girl Sandie saw her “being always in the kitchen attending to the food. So she would be in the kitchen to prepare dinner. We grandchildren would be around too because we all took dinner together on the dining table at seven o’clock sharp.” Among the things she loved to cook, according to Sandie, was “steak and lots of foot stuff from her Pagsanjan hometown.” Her lolo Carlos, on the other hand, loved his halo-halo. “He loved sweets. He would not eat food, but he would eat halo-halo, ice cream and malagkit like bibingkang suman. That’s why we have lots of that at Café Romulo.” Her lolo, she shares, “loved to eat. He belonged to the Chain de Rotisseurs. That was his thing. He loved restaurants. He would take us to dinner every week, whoever wanted to come. These were usually in his favorite restaurants like Hyatt Hotel’s Japanese restaurant, Tempura Misono, Au Bon Vivant, Las Conchas and Prince Albert And when someone was celebrating a birthday, he would tell the celebrator, “Okay choose what restaurant you want to eat in”. Then he would take us. But every week, he’d take us out to dinner, whoever wanted to come. So, he really loves food. [caption id="attachment_133424" align="aligncenter" width="2560"] photograph by sonny espiritu for the daily tribuneKARE-KARE.[/caption] But if the general loved food, there was one big caveat. “He was very much a stickler for dining manners,” Sandie says. “He was not uptight, though, because he could be relaxed and good-homored , but he was very strict about time. If he tells you, you be in dinner at seven, you better be standing already or going close to the kitchen by 10 to seven. Because if you’re not there, especially if you’re a journalist, he’ll tell you you’re late. He was also very strict about dress code. If he tells you, it’s black tie, you better be in black tie and the girls better be in long gown. One time an ambassador came in a suit. And he said to an ambassador, when he was saying hello, “Oh, Mr. Ambassador. I’m glad you’re early. You have time to go home and change into your black tie”. These are but few of the stories and anecdotes about General Carlos P. Romulo and how he regarded food and the art of eating, especially find dining. It is in the same vein of propriety and pleasantry that the great old man espoused, along with his wife’s insistence on preparing and serving food at their best, that Sandie and Enzo Squillantini have created Café Romulo. You are cordially invited to enjoy the specialties that were once prepared by the grand lady of the Romulo home in this beautiful restaurant reminiscent of the glory days of yore, just make sure you are properly dressed, you know your manners, and you know how to engage in polite conversation. [gallery columns="2" size="large" ids="133448,133449"] The general and his lady may no longer be around but they are in every detail that makes fine dining in this iconic restaurant indeed an epicurean pleasure and an exercise in charm and refinement. Another family favorite is kare-kare, which the family calls Tito Greg’s kare-kare “because it was to him, her second son, that our lola passed on her recipes and he has made her kare-kare his specialty, too.” Sandie was only seven years old when her lola passed on, but earlier, she had tasted many of the family’s favorite dishes. That she could lay claim to having “witnessed” how her lola whipped up her dishes is due to her lola’s cook continuing in the service of the family. “Lola taught her how to cook the dishes that the family loved and enjoyed, so she kept cooking them long after lola was gone. From our old house, I got her,” Sandie explained. Of course, she found out too her lola’s secret ingredients. “Since she was in the United States, she had to look for substitutes for stuff she couldn’t find. For example, chorizo then was not easily available, so she used Vienna sausage. So, she had to revise her recipe. She was very innovative. “She also had to modify some dishes to suit the palate of her international guests. For example, many guests didn’t like their adobo oily, so she made sure to do it differently from the way we would want to enjoy the adobo that we are used to having. She used pork that was not fat but kept the vinegar, of course. Since the setting mattered, it had to be pleasant and all that. She opened her windows every time she cooked adobo so the house won’t end up smelling like food. Of her lola Virginia, the little girl Sandie saw her “being always in the kitchen attending to the food. So she would be in the kitchen to prepare dinner. We grandchildren would be around, too because we all took dinner together on the dining table at seven o’clock sharp.” Among the things she loved to cook, according to Sandie, was “steak and lots of food stuff from her Pagsanjan hometown.” Her lolo Carlos, on the other hand, loved his halo-halo. “He loved sweets. He would not eat food, but he would eat halo-halo, ice cream and malagkit like bibingkang suman. That’s why we have lots of that at Café Romulo.” Her lolo, she shares, “loved to eat. He belonged to the Chain de Rotisseurs. That was his thing. He loved restaurants. He would take us to dinner every week, whoever wanted to come. These were usually in his favorite restaurants like Hyatt Hotel’s Japanese restaurant, Tempura Misono, Au Bon Vivant, Las Conchas and Prince Albert. And when someone was celebrating a birthday, he would tell the celebrator, Okay choose what restaurant you want to eat in. Then he would take us. But every week, he’d take us out to dinner, whoever wanted to come. So, he really loves food.” But if the general loved food, there was one big caveat. “He was very much a stickler for dining manners,” Sandie said. “He was not uptight, though, because he could be relaxed and good-homored, but he was very strict about time. If he tells you, you come to dinner at seven, you better be standing already or going close to the kitchen by 10 to seven. Because if you’re not there, especially if you’re a journalist, he’ll tell you you’re late. He was also very strict about dress code. If he tells you, it’s black tie, you better be in black tie and the girls better be in long gown. One time an ambassador came in a suit. And he said to an ambassador, when he was saying hello, “Oh, Mr. Ambassador. I’m glad you’re early. You have time to go home and change into your black tie.” It is in the same vein of propriety and pleasantry that the great old man espoused, along with his wife’s insistence on preparing and serving food at their best, that Sandie and Enzo Squillantini have created Café Romulo. You are cordially invited to enjoy the specialties that were once prepared by the grand lady of the Romulo home in this beautiful restaurant reminiscent of the glory days of yore. The general and his lady may no longer be around but they are in every detail that makes fine dining in this iconic restaurant indeed an epicurean pleasure and an exercise in charm and refinement. The post Romulo Cafe: Honoring a matriarch and her culinary specialties appeared first on Daily Tribune......»»
Pastil
A quick meal popular in Maguindanao, pastil is a cup of rice topped with chicken adobo shreds and wrapped in banana leaves. For Ate Tata, 45, selling it for P10 a piece in the town of Sultan Kudarat in Maguindanao del Norte, earns her P300 to P500 net income a day. Photo taken Tuesday (21 […].....»»
Mickey Mouse nagluto ng ‘special adobo’ kasama sina Goofy at Donald Duck; mga Pinoy abroad super proud
BUMIDA na naman sa buong mundo ang isa sa mga “signature dishes” ng mga Pinoy – ang adobo! Dahil pati ang sikat na Disney character na si Mickey Mouse ay gumawa pa ng kanyang sariling recipe. Ito ang tinatawag niyang “special chicken adobo.” Ibinandera mismo ng verified and official page ng “Disney” ang isang poster […] The post Mickey Mouse nagluto ng ‘special adobo’ kasama sina Goofy at Donald Duck; mga Pinoy abroad super proud appeared first on Bandera......»»
Paul, Thea ibinuking ang sikreto ng buong cast ng Lost Recipe; Dingdong, Bianca babalik sa 'MPK
FROM adobo to iba’t ibang Filipino dishes, talagang takam na takam ang viewers sa mga putaheng na-feature sa GMA Public Affairs romance-fantasy series na “The Lost Recipe.” Pero alam n’yo ba na pagkain din ang dahilan kung bakit super close ang buong cast ng serye sa isa’t isa? Ito ang revelation ni Paul Salas sa […] The post Paul, Thea ibinuking ang sikreto ng buong cast ng Lost Recipe; Dingdong, Bianca babalik sa #MPK appeared first on Bandera......»»
Christi Fider may bagong opportunity sa Star Music pagkatapos magsara ng Adober Studios
SARADO NA ang Adober Studios, na dating kilala bilang Chicken Pork Adobo, isang YouTube multi-channel network ng ABS-CBN Corporation. Isa ito sa naging casualties sa desisyon ng 70 kongresista na huwag nang i-renew ang franchise ng ABS-CBN. Kasama sa talents ng Adober Studioes ay si Christi Fider sa nawalan ng oportunidad dahil sa nangyari. “Paano […] The post Christi Fider may bagong opportunity sa Star Music pagkatapos magsara ng Adober Studios appeared first on Pinoy Parazzi......»»
The best Pinoy food sa Lutgardo’s
Malutong kahit ang mga ga-hiblang laman, at lasang-lasa ang pinaghalong tamang-tamang alat, asim at tamis – ganyan ang crispy adobo ng Lutgardo’s Bistro Filipino. Pork at chicken adobo na niluto sa sariling mantikang may bawang, maglalaro sa dila mo ang linamnam......»»
Lola Amour bassist Raymond King nibiya sa banda human sa 8 ka tuig
Raymond King, bahista sa indie-rock band Lola Amour, nipahibalo sa iyang pagbiya sa grupo. Niingon siya nga mopursue siya og “long-term plans” apan sa makasubo nga ang banda way labot niini. Si King nibutyag niini sa usa ka statement nga gibuhian niya pinaagi sa Lola Amour nga Facebook page sa Miyerkules, Marso 27. “Hey! This.....»»
LIST: Saint movies to watch this Holy Week
YouTube offers free access to films on the lives of Catholic Saints in time for the Holy Week. .....»»
Saso, Pagdanganan seek redemption at Ford Championship
Yuka Saso and Bianca Pagdanganan are determined to bounce back from their recent LPGA Tour performances as they mix it up with the world’s best in the Ford Championship......»»
All Hail the Camera King! HONOR Magic6 Pro Ranks Number 1 in Camera Global Rankings
The leading global provider of smart devices, HONOR, claimed the top spot as the best camera smartphone in the recent DxOMark ranking test, dethroning its competitors with a high-ranking score of 158. DxOMark, an independent camera testing organization that provides comprehensive evaluations of camera performances, has awarded HONOR Magic6 Pro as the top contender in […].....»»