From our friends at The Maya Kitchen is this announcement about an exciting cooking class. Go if you like Thai food!
” Renowned chef J. Gamboa of Cirkulo Restaurant puts on a different hat as he takes on Thai cuisine as guest chef of The Maya Kitchen on May 25, Saturday, 10am-1pm.
Chef J. Gamboa will be joined by Chef Malichat of Azuthai Restaurant. Cirkulo and Azuthai are parts of a chain of restaurants that includes Milky Way at Rockwell Power Plant and V-Mall Greenhills; Azuthai, Tsukiji and Milky Way Café all at the Milky Way Building, 900 Arnaiz Avenue corner Paseo de Roxas, Makati.
The two chefs will demonstrate popular Thai dishes like Tom Yum Goong (Hot and Sour Prawn Soup with Lemongrass, Kaffir Lime Leaves and Fresh Coriander); Goong Pad Prik Kratiem (Chili Garlic Prawns); Geng Kew Wan Gai (Green Chicken Curry); Pla Naeng Ma Naw (Steamed Apahap with Lime, Fish Sauce Garlic, Coriander and Chili) and Khao Niao Ma Muang (Mango with Sticky Rice).
Have you seen the latest Jollibee commercial? I like how they compared the goodness of Chickenjoy with the virtues of the Filipino family.
“Walang kasing saya ng pamilyang Pinoy. Pinakamalutong ang hagikhikan… pinaka juicy ang kwentuhan… pinakamasarap ang lambingan. Kaya naman the best ang saya pag nagsasama-sama. Best-tasting, crispylicious, juicylicious Chickenjoy. Para sa pamilyang Pinoy!”
Somehow, grammar Nazis can forgive Jollibee for including “crispylicious, juicylicious” in our vocabulary. I guess they’re entitled to it for coming up with the Philippines’ most popular fried chicken which you will surely crave no matter what part of the world you are.Of course, it also helps that the one doing the narration for this TVC is top singer & actress Sarah Geronimo who we really enjoyed as Laida in the most kilig movie of the year, “It Takes a Man and a Woman.”
Mark the date: Saturday, May 18, 2013 is when Yummy Eats Year 3 unfolds! Brought to us by Yummy Magazine, it is a one-day eating and cooking fair that will primarily showcase upcoming food establishments and home bakers specially handpicked by the YUMMY editorial team.
While I joined last year via our stall for Chicken Delish, my participation this year will be much different as I will be on stage with my daughter Dionne as a participant for the Hunt’s Mom-Child Cook-Off. Am excited for this segment because we will be preparing three dishes in just a span of one hour. It’s something I’ve never done before and am still researching on what dishes to make to wow the discriminating judges. Yay! Thanks to Hunt’s and Yummy for this opportunity
As food bloggers, our routine when visiting an establishment together is to shoot (take photos), eat, savor, chat, shoot again … sometimes not necessarily in that order. That’s why when the columnist and chef-patron Stephanie Zubiri of Makati’s Atelier 317 asked this question,”what will make you go back to a restaurant?,” it seriously got me into thinking.
I could easily answer “if it’s as cheap as Jollibee!” but considering the competition among non-fastfood restaurants these days and the variety of cuisines they offer, it’s a very valid, thought-provoking question: what will make you really go back?
Good thing Atelier 317 charms you at first sight. It looked like fine dining without being intimidating. Just the perfect spot to bring your friends, family, date. It helps that the location is not in the mall but almost beside it (walking distance to Rockwell Power Plant.) Our host is proud of the fact that the street location remains one of those places in Makati which has maintained its character, with taho and dirty ice cream vendors still roaming around.
So aside from the ambiance of a place, what would make me really go back is the food. Preferably a distinct specialty which I can’t find somewhere else. In the case of Atelier 317, it’s the certain luxuriousness of their comfort food which lingers and entices. Everything probably takes inspiration from Stephanie’s image as a gourmand since she devised the menu herself.
The beef balsamic adobo (P650 for a solo order) was a standout. Tasting the chunks of meat, I could detect the perfect melding of balsamic vinegar, soy sauce & olive oil in this adobo and who knows what other talisman they put in here to make it such a delight. The fine Angus beef was so meltingly tender that it could only have been slow-cooked for hours … using the pressure-cooker is a no-no, as the owner tells her chefs.
Every trip should have a few things worth remembering. Seeing an unforgettable sight perhaps, or tasting food that simply tickled one’s tastebuds.
During my March sojourn to Hong Kong, I was glad to experience all those during my stay at The Excelsior. If ever you find yourself in Causeway Bay, make sure you go up the Roof Terrace of the hotel on the 34th floor. A glass of martini on the rooftop on a Saturday night: HKD110. Enjoying the view and feeling the fun vibe of the city: priceless
On the other hand, daytime on a Friday found me relishing a savory lunch at ToTT’s beside the Roof Terrace. ToTT’s is short for Talk of the Town, consistently chosen as one of HK’s best restos by the Hong Kong Tatler. It is distinguished by its multi-color elongated bar with stained glass design where it is best to order cocktails and listen to a live band at night.
But I love that they have a semi-lunch buffet that’s good for people like me who just want to enjoy the food and not be overpowered by too many choices. Semi-lunch with a selection of appetizers, salad, soup & desserts cost HKD$238++, add a main course and it comes down to HKD$338.
Where I am now in Manila: I feel like am in a giant oven with this heat! I’ve made a mental note to be in Alaska or the Himalayas at this same time next year. Suddenly, am craving for the chilling cold instead of seemingly being burned alive in the sun when I go out these days. I really wish Summer 2013 isn’t this cruel to the skin, eyes & everything else
One great tip for coping: hydrate! hydrate! Drink tons of water if you can, or take refuge in something cool like ice cream….. and popsicles! Am glad Tess of The Maya Kitchen sent me this recipe for fruit-flavored ice pops because they’re really something that kids (and the kids-at-heart) can delight in this summer. If you ever wondered how to make popsicles other than buying them in the store, here it is. They’re easy to do too!
Banana Flavored Pops
½ cup sugar
1 tbsp. MAYA Cornstarch
¾ cup whole milk
½ cup cream
½ cup water
3 tablespoons lemon juice
2 pieces ripe bananas
Can you really be mad for garlic? I am. As a true-blooded Filipino, I love garlic rice and I cannot eat adobo without garlic. Every dish I cook that needs sauteing simply has to have it .. oodles of bawang… the more, the better!
But yes, there’s a new restaurant in town that’s really called Mad for Garlic (from the same company that brought IHOP, Gyu Kaku and CPK to Manila.) Its proponents describe MFG as Korean mixed with Italian. Quite an unlikely marriage I know, but judging from our taste test recently, it’s worth trying.
Because it’s a foreign franchise and they use only quality ingredients, the prices can be on the high side. So if you’re a first timer, I recommend the Dancing Salsa Rice with Steak. For only P295, this dish is enough to fill you up and provides the best bang for your buck. Big serving and the beef slices are tender and flavorful due to the wine marination.Moreover, the dish comes complete with veggies and fried egg.
Bizu, Manila’s pioneer macaron maker which started the trend as early as 2001,is celebrating Macaron Day on April 20 by giving a free macaron to every patron. This will be applicable in all Bizu branches at Greenbelt 2 Parkside (757-2498), Greenhills Promenade (724-2498), Alabang Town Center (809-2498), St. Luke’s BGC (789-7700) and One Rockwell (478-7755)
Now on its second year, Bizu’s Macaron Day offers free macaron in specially-designed packaging that signifies a personality trait. There is a macaron perfect for everyone. The celebration is patterned after Jour du Macaron started in 2005 by premier French patisserier Pierre Hermé as a gourmand event in support of charities.
When I posted a photo in Facebook of the mouthwatering sausage I ate at the first Philippine branch of Brotzeit in Shang-ri La Mall, a friend asked “there is now Brotzeit in Manila??”
I was amused considering that I never encountered this beer bar and restaurant in my travels throughout Asia. Not in Singapore, Malaysia, Vietnam, Hong Kong, China and Thailand where it has also set up shop. But apparently, if you’re more well-exposed than me to the bar scene “globally”, then you will be familiar with Brotzeit. I rest my case. Prost!
In a nutshell, here’s what could be found in the Brotzeit menu: German (or shall we say Bavarian) specialty dishes, desserts and of course, the world-famous German beers. We were informed that”Brotzeit” is a traditional Bavarian expression for a small meal or snack always
accompanied by fresh, pure beer.
I don’t know what small meal means to the Germans because somebody planked down this hefty plate of currywurst (P430) as my main course the moment I sat in. The chili-curry sauce that was slathered on the sausage wasn’t much to my liking but everything else was good.I will never refuse deli meat, and what is Bavarian food without potatoes? (Hence, the fried wedges you see in the photo)
Finally, The Bistro Group – which owns and operates renowned foreign franchises TGI Friday’s and Italianni’s (among others) – has a Filipino theme restaurant and it goes by the name Smokin’ Hot BBQ .
The resto is an original concept by the Bistro Group under the culinary stewardship of young executive chef Josh Boutwood (in middle of photo, walking). We were lucky enough to be one of the first to try their offerings at their maiden location in Greenbelt 3. I have to say the initial impression is very good – from the presentation or plating to the taste of the dishes, the ambiance and the price points. It is possible to dine here for as low as P200 per person.
For first-timers, we highly recommend their barbecues since it’s the house specialty and where the name of the resto comes from. The secret? their trademark BBQ sauces which are very tasty and flavorful especially when basted into the meat. Shall I say that I can never have enough of their addicting Smokin’ Hot BBQ roasted chicken (P675 for whole, also sold in half & quarter sizes) as well as their Pork BBQ (2 pieces an order at P220).