Enchong reveals his secrets

by Ana Valenzuela

(Published in the Manila Standard Today newspaper on 2012/february/6.)

Enchong Dee keeps in shape not because he is an actor but because he really is used to living a healthy lifestyle.

Even before he joined show business, Enchong was a member of the La Salle and national swimming teams. He competed in the Asian Games and Southeast Asian Games.

Despite Enchong’s busy schedule, he finds the time to run and swim and of course, have a healthy and balanced diet.

During Amway’s Color UR Life Campaign launch, Enchong bared some of his secrets.

“I take Nutrilite Double X. I take the hair, nail and skin [supplement], green tea, and kapag nagbibinge ako pag (when I binge every) Sunday [which is my cheat day], [I also take the] Nutrilite Carb Blocker,” share Enchong.

He has been taking Nutrilite even before he was tapped to endorse the supplement.

“There was a direct seller na nagpunta sa bahay(who visited our house), so I have tried it even before Amway got me, three to four years ago,” Enchong tells us.

“You’ll be surprised when you take Double X,” he says. “The effect to me is hindi ako nagkre-crave (I don’t crave that) much, like when it comes to sweet food. Sometimes that is my problem, naghahanap ako ng matamis (I crave for something sweet).”

Enchong also wants to give his onscreen partner Erich Gonzales, Double X supplements.

“Double X has minerals, vitamins, and nutrients, lahat na andoon (it has everything in it),” he says.

Aside from taking his daily dose of Nutrilite vitamins, Enchong shares his other secrets

“Consistently drink water, kung lalagpas man ng (if you go over) eight glasses a day its okay. Tamang bilad lang sa (Do not over expose yourself to) sunlight, and ihawalay mo lang yung taba sa kinakain mo (Keep off fatty food),” he says.

“Choose an exercise or sport that you will enjoy, because kung napipilitan ka lang, (if you are just being forced into it) you will stop at a certain point. Tatamarain ka lang and hindi mo na magagawa yung pagiging healthy (You will just procrastinate and it won’t be healthy),” he adds.

To know more about Nutrilite and the Color Ur Life Campaign, visit www.colorurlife.com.ph and www.facebook.com/NutriliteCOLORurLIFE.

An active campaign against aging

by Ana Valenzuela

(Published in the Manila Standard Today newspaper on 2011/october/27.)

When your hand touches your cheek, notice the change in consistency of your skin, then you look in to the mirror, fine lines, especially in the eye area, are visible. It is not the same as before—unlike the times when your face was smooth and rosy. These changes are clear signs of aging. Aging begins early on, and is already a given fact that everyday and every second we age.

According to Ellaine Eusebio-Galvez, MD, member of the Philippine Dermatological Society and Member of the International Society for Dermatologic Surgery, “Everyday we age. There’s intrinsic and extrinsic aging. Intrinsic aging is something that happens inside our bodies, whether we like it or not. Our cells grow old, and they show signs afterwards. Extrinsic aging comes from the environmental factors, like exposure to sunlight, ultraviolet rays, stress, pollutants and chemicals that we apply to our skin.

“With these aging processes, we develop fine lines and wrinkles, pigmentations, open pores, sagging of the skin, deep lines. These are the things that anybody wouldn’t want to have, thus a need for an anti-aging regimen,” says Galvez.

Anti-aging would have to start early on, even in your 20s’ and when you get to your 30’s to 40’s that is the time it should be intensified. However there are many products out in the market, how would you know which is the best for you?

Neo Strata recently launched a new anti-aging line, Skin Active. It was launched February this year in the US and now has reached Philippine shores. Skin Active attends to women who have reached their 40’s and in need for a more comprehensive and strong anti-aging regimen. The brand launched the Skin Active Exfoliating Wash, Skin Active Matrix Support, Skin Active Cellular Restoration and Skin Active Eye Therapy.

The ingredients of the product are those of a promising anti-aging skin care regimen. “We combined not only our core technology, the alpha hydroxy acid (AHA) and the polyhydroxy acid (PHA),” says Leigh Ann Caitlin, vice president of International Business Development of NeoStrata Company, Inc., “but we combined them with other technology—peptides, apple stem cell extract, and antioxidants.”

The PHAs and AHAs enhance skin renewal or cellular turnover and exfoliation, resulting in noticeably smoother skin and a brighter, more even skin tone. They also plump skin resulting in fuller, younger looking skin with visibly fewer lines and wrinkles. While the new technology of peptides serves as a cellular messenger to stimulate new collagen, restoring a more youthful look and at the same time stimulates the natural process of extracellular matrix restoration, building the skin’s matrix or structure for a smoother, more lifted look. The new technology of apple stem cells has been derived from rare Swiss Uttwiler Spätlauber apples. It has been proven to protect and maintain the function of human skin stem cells, preserving the skin’s youthfulness and vitality.

“There is no single product that could address aging skin. This is why Neo Strata have combined all these active ingredients. Apart from the usual anti-aging ingredients that have already been proven to be effective and safe, the new super antioxidants are very good and have clinical basis,” says Galvez.

You need not worry of the results as Skin Active has been clinically proven. In a test done, Asian skin has shown improvement, with less wrinkles, uneven skin tones, fines lines, a big 36 percent from baseline. This was even better than the Caucasian’s which is 26 percent from baseline.

“People who don’t have the time or the budget to have a laser treatment or some other type of cosmetic procedure, they can get good effective results just by using these products at home,” Caitlin assures.

The Skin Active line could be used on a daily basis and should be infused to the daily skin care regimen. “We looked at many anti-aging ingredients and really picked these based on how they work together. You’ll get benefits from the individual products but it is designed to be used together. They have better benefits to the skin when they work together instead of separately,” says Caitlin.

Ask your doctor about it.

Tears of the Sun

by Ana Valenzuela

Caroline Mae Jenairo was like any other college senior. She had grades to maintain, papers to pass, professors to please, but unlike girls her age who were learning about the newest makeup products and how to curl her hair, she had to learn about power tools and how to use them. And not just your ordinary screwdrivers, mind you, but welding tools, as this girl was already building a car. Not just any other car but a solar-powered car.

Jenairo, a fourth year Mechanical Engineering student of De La Salle, is part of the team that built the Sikat II set to compete in the World Solar Challenge in the Australian Outback from Oct.16 to 23. The team consists of 22 students and three professors from De La Salle University Manila’s Mechanical Engineering and Electronics and Communications Departments. The product of the team's hard work was recently unveiled to a chosen number of the media at the campus grounds.

Harnessing the sun

Solar energy in terms of economies of scale is a relatively new technology. “People will come out with better manufacturing processes, higher yield. In the future it will become part of the power generation, not exactly solar powered cars but part of energy and powering portable equipment like cell phones and batteries,” predicts Jack Catalan, team leader and faculty adviser.

“The motivation for building a solar car is for the Philippines to field an entry to the world’s solar challenge. The idea is to have a Filipino car join the race,” says Jack.

The team started working on the Sikat II early February of this year. The Philippine team has a good chance of winning, as the organizers have cut down on the allowed space grade cells. “The organizers are cutting down on the performance versus the resources. They cut down the allowed size of the space grade cells; these are the type which is better performing more endowed teams are able to afford. Chances of getting to compete with richer teams are better compared to previous competitions,” says Jack.

As for technological improvements, it seems to be starting now as the team proudly introduced a few upgrading in to the design of the new solar car as compared to the predecessors Sinag, which also competed in the World Solar challenge in 2007 finishing 12th overall, and the Sikat 1, which travelled from Mindanao to Luzon.

“The flaws that we saw in our previous designs, we corrected in Sikat II. We used better composite materials. Unlike before, we used PVC comb so now we used lightweight carbon fiber-honeycomb composite for it to be lighter,” said student Caroline Mae. Indeed, the new material makes Sikat II is ten kilograms lighter than Sikat 1.

Aside from the weight, they were additional adjustments made to the car.“Sikat II’s solar panels are better. They are better in terms of encapsulation, if you can remember Sikat1’s solar arrays are bright. If we used the old materials it is very difficult to maintain, a little scratch, a little dust would affect the performance. But this one we respect that it would fare better in performance and maintenance,” says Jack.

“All the other components are inherited from Sikat1, but given all the improvements plus the method we used to construct it, we trust that Sikat II is a far better car. It is lighter, has better aerodynamics, its shape is better than Sikat1 that its air resistance would be lower. New materials and new techniques make it sturdier and lighter,” says Jack. With all the developments, the team hopes that Sikat II will have a great finish in the coming 3,000 kilometer run. Sikat II is faster than its predecessor able to run at a top speed of 110lph with its two kilowatt motor. When running on its 4,000 watt hour Lithium-ion battery and solar array power at a speed of 85 kilometer per hour, Sikat II can travel more than 800 kilometers.

The team has learnt much to set up the best car possible for the upcoming cross-continent World Solar Challenge. Apart from that Jenairo shares what they learnt, “Time management also. We worked day and night, so we had to do a lot of catching up in our academics, we have to sacrifice a little of our sleep, and a little of our social activities. But this is a once in a lifetime experience so for me this is really worth it.” She says with a smile.

Work Hard, party harder

by Ana Valenzuela

Leonardo da Vinci once said, “Every now and then go away, have a little relaxation, for when you come back to your work, your judgment will be surer.” Studies and surveys show that productivity level of employees increase when they return to their jobs after enjoying time off—be it a simple dinner with the family or meeting friends after office hours.

However, most people do not get the chance to recharge and bond with their loved ones. They sometimes have to render overtime, often blaming the bosses who would first put into consideration petty stuff or staff members who always seem to have excuses. But, are you sure you should be blaming your bosses and employees and not the machines you use at work?

Canon recently launched a new range of business solutions designed to make work simpler, thus achieving a better work-life balance.

“What we’re trying to give our consumers and users is a balance in the work life,” says Jose Abelardo Bolima, director of Canon‘s business imaging solutions group during Canon’s latest press launch held at White Space.

“When people are stressed, they can't give quality time for family and friends. With this kind of automation in your office, it cuts your work time.’’

“Usually, there is a lot of overtime in the workplace because the work has not yet been done, but with the new automatic system, it saves a lot of money and increases the productivity of the people. You become more efficient and productive without really suffering,” he shares.

The automation that Bolima speaks about is Canon’s Business Imaging Solutions which are technologically-advanced machines designed to enhance an organization’s manpower efficiency and productivity, which, in turn would improve both the company’s revenue without sacrificing employee satisfaction.

Canon’s Business Imaging Solutions has four product groups to fit the company’s requirements; these include multifunction copiers, laser multifunction and single-function printers, imaging managing systems, and production and graphic arts.

As every company has different needs, Canon sets out to visit the offices to do an in-depth analysis of the workload and recommend what systems would help save cost and increase productivity.

One of these products is the image ClassMF8350. This is a cost effective print, copy, scan and fax machine that is already network ready. It can surely save time at the office as it prints page at eight seconds per page, and fax documents at three seconds per page. Another would be the image PRESS C7010Vp which produces exceptional image quality.

“As we install every machine to client’s premises, we conduct end-user training for several employees to properly orient them on proper usage, basic troubleshooting and other canon solution features that would help them in their daily grind. All these are for free,” says Tin Dolovino, assistant manager for marketing of Canon‘s business imaging solutions

Bolima stresses that Canon’s new devices would surely assist companies, even those who are into cloud computing. “Integrators who are offering services through the web like Google apps among others, this kind of solution is the in thing now, as it helps save a lot of money especially for the SMEs (small and medium enterprises) and even for the big companies. With cloud computing, you have to put up your system in the net and access it through our machines, meaning you can access your files from the copier, you don’t need another computer connected to the internet and print it from our machine,” he says. “You can never equate it with value, because what we are selling is work efficiency.”

Canon Marketing (Philippines) president and chief executive officer Alan Chng adds, “More than just high quality equipment, Canon’s advanced simplicity transforms the way people work in order to create more leisure time for a healthier, more productive workforce, which translates to productivity.”

Now, there is no need for overtime, as you are using top of the line machines that seem to multitask like you. The only thing you need to do is clock off and unwind.

Live and Let Live

by Ana Valenzuela
Published Manila Standard Today September 8, 2011

When looking to buy property there is an age old rule: Location, location, location. This means one must consider a property’s accessibility to main thorough fares, proximity to school, churches and hospitals and shopping outlets, and whether or not it is in a flood-free area.

However, for many of us it isn’t just a dwelling place that we are looking for but also for breathing space. As the metro gets jammed, developers show their resourcefulness with condos that offer lush greeneries for tenants. Nowadays, it isn’t just a condo unit with a pool and gym but with green, open spaces with lush, shrouding trees, jogging paths that allow your kid to run around, and often even clubhouses to enjoy life. One such developer is SOC Land’s Anuva at Muntinlupa, which offers 80 per cent of open space for greeneries, and other amenities such as a lazy river, lagoon, lake, themed parks and gardens, and a yoga meditation garden.

“We have 80 percent open space. What does this mean? We are actually three times the industry standard of 30 per cent standard,” says John Paul Reyes, SOC Land president. SOC, maybe a newbie in the Real Estate biz, but it has all the backup it needs, as it is a subsidiary of South China resources, an affiliate of construction companies such as Puyat Steel Corporation, International Pipe Industries Corporation, and Puyat Flooring products.

Anuva is strategically located in Muntinlupa, along the east service road of SLEX, one kilometer from Sucat Interchange and about 10 to 15 minutes away from Makati and Alabang. Recently, the condo project had its ground breaking, vice president and Housing and Land Use Regulatory Board (HLURB) chairman Jejomar Binay was present at the event.

He says, “It is nice to know that here is a developer who invests in high rise. Our (HLURB) idea is that from Pampanga to Manila, Manila to Calamba is that the development would be medium rise so that the land would not be put to waste. If you build single detach, the land would not be maximize. But if you go with medium rise or high rise with open spaces and basic facilities are added then land would not be put to waste.”

Also present was renowned landscape architect Paulo Alacazren who is working on Anuva.

“For Anuva we started with understanding what cosmopolitan Filipinos needed and wanted, and what would make the project distinctive and delightful at the same time. The formula we developed includes the ingredients of extensive green spaces, expansive water in ponds, pool and fountains, and extremely fun and fascinating amenities,” he shares.

“The extensive green includes over 300 shade trees and palms, close to 100,000 shrubs and close to 3,000 square meters of lawns and ground covers. The expansive water includes several fountain, ponds and pools totaling 1,800 square meters. The extremely fun and fascinating amenities including play courts, playgrounds, jogging paths and lanais and al fresco nooks in between buildings cover another 2,000 square meters or so of wonderfully open space accessible and distributed among all the units of the development,”adds Alcazaren.

Aside from the open spaces, Anuva would have its distinctive look as it would be in tandem style, 14 and 20 floor residential towers. The units would range from 22 square meters studio units to 54 square meters two bedroom units. “The second biggest feature that we have, if you noticed some developers give you a rectangular shaped unit, what we have are square units. It makes for an easier problem, if you want to call it that. The problem of furnishing, it’s difficult to find good furnishings at an affordable price, and then you also have a problem with furnishing your unit,” says Reyes.

The square units provide better ventilation and would be a lot easier to furnish as condo units would be delivered to buyers bare. This, according to Reyes is another advantage of the projects. Clients can choose the interiors that are more suited to their needs, plus it would not be part of their mortgage, unlike in furnished condos.

Space is now something to consider when signing for a check for a real estate buy. Picture your children frolicking around the condo’s amenities without you having to worry while relaxing in a comfy residence. Spacious indeed.

Loving Indonesian fare

by Ana Valenzuela

Published Manila Standard August 24

An archipelago located south of our country, Indonesia offers the same variety in taste and flavor as the Philippines. “Indonesian cuisine is similar to that of the Filipinos—mostly in the taste and in the use of rice,” says Sous Chef Ovan Prahoro during the recent media launch of Diamond Hotel’s Indonesian food festival Selamat Menikmati: A Culinary Journey of Indonesia’s Best.

Chef Ovan, together with two patisserie chefs, Chef de Partie Asep Marthy and Chef de Partie Agus Setiadi are in the country until 28th to serve the best Indonesian cuisines. The three masters of the kitchen flew in from Indonesia specifically for the food festival hosted by Diamond Hotel. This is part of the hotel’s plan to hold an international cuisine festival every quarter. The Indonesian food fest, Selamat Menikmati: A Culinary Journey of Indonesia’s Best coincided with Indonesia’s celebration of Independence Day last Aug. 18.

“Indonesian cuisine is unique because of the rich use of herbs and spices,” says Chef Ovan. “This is also what makes it different from Filipino dishes, because it is a lot spicier. Filipinos do not like spicy foods that much.”

“Since I come from West Java I think the the mie goreng jawa, gado gado, and the rendang daging are the best,” Chef Ovan says when asked which food should we try. He assures us that these dishes would fulfill our stomachs to endless delights. Mie Goreng Jawa is fried noodles, gado gado is vegetable with peanut sauce, while the Rendang Daging is beef simmered in Coconut Milk.

As for the desserts, Chef Agus quickly suggested surubaya, “It came from Surubaya, Indonesia’s second largest city. It is a layer of Sponge cake,” the chef says and guarantees that it would bring no less than smiles as it his specialty.

Chef Ovan also said that it would be a sin for our taste buds not to try the oxtail soup. Apparently this dish is popular in Indonesia, “Go to any place in Indonesia and you will find it,” the sous chef chuckled.

“What we want the world to see is Indonesia and its cuisine,” says Chef Ovan who honed his cooking skills in countries like Riyadh, Dubai and Bahrain. “We want to make Indonesian dishes more popular. There are plenty of Indonesian cuisines. I simply cannot choose just one.”

Selamat Menikmati would be featured at Diamond Hotel’s Corniche restaurant until the 28th of August and could be availed for a buffet. Some Indonesian dishes are available at the Diamond Hotel’s a la carte menu.

Pizza secret

by Ana Valenzuela
Published Manila Standard Today August 17, 2011

Being a pizza junkie, I yearn for nothing but the taste of this palatable Italian dish. Sometimes at home, I would make one for myself using leftover pasta sauce and spread it on pita or even Pullman bread, top it with slices of cheddar cheese, then heat it in the oven toaster. My own rendition of pizza is enough to fill my appetite.

However, after all the pizzas that I’ve tried—from my homemade specialty to different bars , cafés and restos— there would always be certain pizza joints that I always go back to, and wish that I could eat my favorites as often as I want— if not to commit the sin of glutton, at least know what makes their pizza delectable. We all know that some secrets are meant to be shared, right?

So, imagine my excitement, when I was recently invited to tour Yellow Cab’s kitchen at Megamall. Yellow Cab has always had an open kitchen setup, where there in front of you, are the cooks and chefs, carefully rolling the crust, grating the cheese, measuring the onions and mushrooms, and spreading other toppings. But, it still makes you wonder what makes it Yellow Cab’s pizza a favorite of many Filipinos.

Genelyn Bermudo, marketing officer of Yellow Cab Pizza Co. answers this question during the tour. “Pizza is known for its tomato and cheese, these are the soul of the pizza,” she says. “So we depend on all natural, all fresh ingredients. This is what makes our pizza tastier. Yellow Cab uses fresh garlic, fresh mushroom, fresh vegetables as well as natural and fresh cheese.”

So, from Four Season’s to New York’s Finest, Yellow Cab works only with fresh ingredients that are delivered daily. With Yellow Cab’s innovative menu, like the Barbeque Chicken Pizza and Roasted Garlic and Shrimp, these do not use tomato as base, like the usual pizzas they do however have cheese. Maybe apart from garden fresh vegetables, the secret is in the cheese.

“We depend on the quality of the cheese—our cheeses are supposed to be fresh also,” Bermudo affirms. That certain cheese which Yellow Cab has been filling our appetites with is no less than Fonterra’s parmesan and mozzarella cheeses. Since Yellow Cab started and opened its first branch in Makati Avenue on April 2001, Fonterra has been supplying them with the cheeses and creams (used for pasta).

“It’s perfect to partner with Yellow Cab because they stress on the freshest ingredients,” says Pauline Lagdameo, Fonterra Brands Philippines chief advisory chef says. Fonterra locally distributes brands such as the Anchor butter, Anlene and Anmum.

Fonterra assures pizza lovers like me of the quality of the cheeses that they provide Yellow Cab. The cheese goes through a process of aging and adding flavor. The cheese are made from fresh New Zealand’s cow milk using natural cheese resulting in excellent stretch for mozzarella and rich, strong flavors for Parmesan. “The distinct characteristic of mozzarella is that it is stringy. They knead the curd—like kneading dough, which is where you get that distinct is stringy characteristics. The other one is parmesan cheese. Parmesan would not go through that kneading process and it is harder, stronger in flavor because it is preserved for a longer period of time,” explains Lagdameo.

Now that I know what makes Yellow Cab’s pizza, I would definitely try this at home. Hmm, maybe. But, for now I’ll just a call the Yellow Cab.

Travel and taste

by Ana Valenzuela

Published Manila Standard Today

July 27, 2011

The Philippines has a rich culture, and this is reflected in our cuisine.

“The international media has long been saying Philippine cuisine is Asia’s best kept secret, so it’s time to discover the taste of Philippine flavor,” says Ryan Sebastian, project coordinator of the Department of Tourism during a recent tie-up of the DoT with the Center for Culinary Arts (CCA) in promoting Pinoy culinary delicacies.

With 7,107 islands, the Philippines is rich not only in marine and natural resources and seas but also in recipes. DoT is encouraging people not only to visit the sites and see the attractions, but to taste the food as well to really enjoy the Philippines.

“We have a lot of recipes including cooked or barbecued innards (like small intestines, heart and gizzard of chiken) which are popular treats among Pinoys and is also gaining popularity among foreign tourists. In cooking, we usually season it with the usual herbs and spices that we use at home (like onions, garlic, laurel leaves and black pepper),” says CCA instructor, Chef Ojie Reloj of Filipino food.

"Foreigners enjoy these treats because for them, it's like like being in a Fear Factor challenge that is taste--rewarding. These aren’t the only gastronomical fare that we can be proud of. There is also our popular Adobo and Lechon, which are doing really well in the international market,” adds Chef Reloj.

What also makes Filipino recipes special is that it doesn’t have only one interpretation. This is evident in the different variations of adobos, sinigangs, pancit, and other dishes that we have grown to love. Chef Ojie even related that he would go as far as Cebu just so he could eat their lechon, even if there are numerous lechon outlets in metro Manila. What's more a dish may be interpreted in several different ways depending on the region.

For example, Chef Ojie shares, the La Paz Batchoy he grew up with in Manila is quite different from the original one. “I grew up with a family of food lovers and cooks. I grew up eating a version of La Paz Batchoy that does not have any noodles. But, when I went to Bacolod, Iloilo, that’s where I realized that they put noodles in it, the miswa. It is an entirely different-clear soup. They just put certain veggies, like kutchay. Per region, they have their own interpretation,” he says.

For foreigners or balikbayans wanting to learn to cook the dishes that have left them in awe, CCA offers a half day course. “One thing nice about the CCA is their facility is within the market. So that tourist would familiarize themselves with the ingredients needed on how to cook as they have already seen for themselves the available ingredients,” notes Ryan.

“Ten to 15 years ago, what was being served to foreigners were continental dishes.Now they when there is awareness, they now serve the likes of danggit, tinapa in a buffet breakfast. Now everybody is aware, that what they should serve is unique,“ says Ryan.

Seems like, more and more people are uncovering the secret that is Philippine cuisine. They have not only seen the sights, strolled in the beaches, swam in the seas, gained new friends, but also savoured a unique Pinoy travel experience as they’ve tasted our local dishes.

Keeping your kitchen TECH-SAVVY

by Ana Valenzuela

Published Manila Standard Today

July 21, 2011

The smell of coffee beans roasting on the coffeemaker as you turn off your alarm clock is enough to wake anyone up. Sounds highly improbable, your coffeemaker would also be your daily alarm clock? With the Gaggenau CM 710, which has a programmable turn-on that time, one can get ready for work while enjoying the aroma of caffeine.

It is not just the coffeemaker which Gaggenau appliances are making adjustments in to the kitchen life. Ferdinand Ong, the general manager of Living Innovations differentiates these products from other household appliances. He says, “one is efficiency—our products are accurate. If you’re doing a soufflé, you would need the accurate temperature. Number two is the longevity of parts and warranty, we give products. Plus, we are developing, we are always one step ahead. I don’t think you’ve ever seen stuff like we do, and that has been in the market for three years already. We are introducing new technological patent in the kitchen field.’’

Out of all the kitchen appliances that Living Innovations provides, Ong believes that the convection oven is a must, It is what (Gaggenau) are known for. We’ve been building ovens for 300 years, and you could do anything from baking, doing a steak, and making bread in an oven. More than a cooktop, you would need an oven more, that’s where you do 80 percent of your cooking. “

Gaggenau has ovens which consumers can choose to suit to their needs. Among these are the Gaggenau BO 610 that has a stainless steel aluminium-backed full glass door with panoramic view and has 12 heating methods with core temperature probe and baking stone option. The BL 253 110 has its own elevator or LiftMatic function which loads and unloads the food into the cooking cavity so that heat will heat rise and remains inside. The BS 610 uses pressureless steam, one of the healthiest cooking methods as it retains vitamins, minerals, consistency and color of food. With these in your house, certainly, the oven would be the central element of kitchen.

“Ours is more specialized, and we give value for money,” Ong says referring to the products and services that Living Innovations offers in to the Philippine market. Sometimes the main problem would be maintaining cleanliness. So, Living Innovations offers a short term cleaning seminar for the household staff,’’ he adds.

“If you’d want to buy a sports car what would you buy? A Porsche versus a Toyota? We would give you more performance and means of use. We would give you the product in the best quality possible.”

Cooking would definitely be as easy as frying an egg if one’s kitchen is furnished with Bulthaup kitchen counters and equipped with Gaggenau appliances, the best there is.

Go green, Cool Green

Go green, Cool Green

by Ana Valenzuela

Published Manila Standard Today July 7, 2011

Did you know you are threatening the environment by forgetting to turn off the lights, overcharging your phone or using a high-powered air conditioner?

Our planet uses up 15 terawatts (1.504×1013 W) of energy per year. Wasting electricity contributes to the intimidating greenhouse effect, as fossil fuels, the main source of electricity gives off carbon dioxide.

What a number of organizations are proposing is that we go green, not only in terms of ecological conservation but also with the buildings as 40 percent of energy consumption is eaten up by these structures. There are now green buildings which have been designed with cost-effective and ecologically-aware resources, thus making a positive effect on the environment.

One of the means utilized by these green buildings is energy efficient cooling systems like those presented by Concepcion-Carrier in the market today. Concepcion Carrier calls these the green cooling solutions, the Carrier XPower Inverter, the Carrier Evergreen 23XRV chiller, and the Toshiba-Carrier SMMSi. These products effectively lower electricity consumption.

“We know that air-conditioning and refrigerating systems require energy. We offer an industry leading energy-sufficient-solution products and services to our customers. Solutions that our customers could bring help in the environment as well as reduce electrical expenses,” says Raul Joseph Concepcion, chief executive officer of Concepcion Carrier Air Conditioning.

The Carrier XPower Inverter, uses an non-ozone depleting, chlorine-free R-410a refrigerant and saves up to 53 percent more electricity versus other leading inverters. The Carrier Evergreen 23XRV is the world’s first integrated variable-speed, water-cooled screw chiller. Compared to other typical chillers, the Carrier 23XRV has 15-30 percent better part load efficiency. The Toshiba-Carrier SMMSi is a first class air-conditioning technology and the most advanced inverter or variable refrigerant flow (VRF) system for large buildings that is 30 percent more energy efficient than conventional VRF inverters.

“Carrier has consistently led all over the world in pioneering the most efficient, most practical and most sustainable solutions for residential and commercial establishments. For them and for us, going green makes perfect sense. Today, we at Concepcion-Carrier continue to pioneer in providing these solutions to our country, in ensuring that the country is in touch with the Carrier vision of providing a better and more comfortable place to live, work and play for future generations,” adds Concepcion.

In case you didn’t know, there are green buildings here in the country; in fact there is even a council which presides over them. The Philippine Green Building Council corporate communications manager, Chester dela Cruz, shares, ‘the Philippines being a developing country is vulnerable to the effects in climate change. That is why we are promoting buildings as a solution to the climate change crisis.”

“Why buildings as a solution,” dela Cruz asks. “We see the environmental and economical impact of building and construction industry globally. Thirty to 40 per cent of the green house emissions are coming from this sector and about 40 percent of energy use worldwide. Green buildings are structures which are designed, built, renovated, or operated in an ecologically-resourced efficient manner.”

“Concepcion-Carrier is together with Philippine Green Building Council in promoting and coordinating efforts in sustaining green practices in the local building and developers. Our support to the PGBC shows commitment in providing to all kind of solutions whether residential or commercial establishments,” says Jojo Concepcion, Concepcion-Carrier Air Conditioning Company’ vice president for sales and marketing.

So, let us all do our share in our conserving energy and protecting the environment for a much greener and better tomorrow.

Pinoy Shopping Experience

The Pinoy shopping experience

by Ana Valenzuela

Published Manila Standard Today July 1, 2011

When it comes to shopping for wholesale and retail products, some people prefer going to Bangkok, Hong Kong or Beijing. But is there really a need to go abroad to shop for good deals?

Right here in the Philippines is the popular go-to place of many shoppers, retailers and wholesellers. Divisoria with its main crowd-drawer—the Tutuban Malls. Tutuban, located at the southern part of Recto Avenue, offers the best buys on clothes, shoes, bags and accessories. One can haggle with sellers and get items at low cost within the two-cluster buildings, Prime Block and the Center Mall of Tutuban.What more, bargain-hunters are sure to get loads of good deals at even when on a limited budget.

Tutuban, currently handled by Philippine Orion Properties, Inc. (POPI) and First Lepanto Corporation’s merger company GuocoHoldings (Phil.), Inc. (GHPI) aims for a wider market and aims to expand Tutuban's shopping block before it renews its 25 year old lease with the Philippine National Railways (PNR) in 2014.

"Tutuban has been the country's center of commerce since the 1800's and is continuing to be so. What we envision for Tutuban is to be a hub of employees, students, for bargain hunters and missionary shopping," says Ernie Hilario, Business Development Head of POPI.

Aside from the usual wholesale and retail commercial centers, Tutuban will also push for a hotel component as to provide lodging for local and foreign bargain hunters. Apart from accommodating tourists, the hotel will also be intended for local residents. Tutuban Mall currently has two parking lots and will be expanding for motorists and commuters though a transportation terminal.

"We have the train operations of the PNR, which no other mall has," says Hilario proudly. "We also plant to put a terminal for buses, vans, jeepneys. (Whatmore) there are also plans of the LRT recto extending towards Tutuban."

Tutuban also plans boost its automotive and food service industry. According to Hilario, these new facilities will be modeled on existing and successful establishments.

"We will be having the autocity--– similar to the motor centers of Alabang and Banawe. It will have a motor depot for motorcycles, car parts and accessories,” Hilario adds.

"We also plan to add restaurant strip mall, similar to Bonifacio High Street. This will complement the market of the auto city," Hilario added. Aside from the restos, a fresh produce market is also in the works to service many of the nearby residences and Chinese.

Also, Tutuban gets a facelift as it converts its current night market into a 24/7 mall. This would be unlike many malls in the country which close at night.

“We want to launch Tutuban as the only 24/7 mall here in the Philippines,” says Hilario. "The project is set to start within the year if not next year.