Grad Gimmicks for Batch ‘12

Now that school's out and summer's in, it's time to celebrate with good food and the good company of your friends.

By Ana Valenzuela, InterAksyon.com · Wednesday, April 4, 2012 · 9:09 am
http://www.interaksyon.com/lifestyle/grad-gimmicks-for-batch-%E2%80%9812

Nothing in life can be as memorable as the day one walks off that stage, the dean shakes your hand, moves the tassel to the other direction.  You’ve finally made it through the four years of college and it is all encapsulated in this one memory of graduation.

To cap off that day and moment, celebrate with family and friends with style. Here are our suggestions.

Dine out with the gang

Resorts World in New Port City, Pasay City offers discounts and freebies at selected restaurants especially for newly grads through April 30. Get a free White Chocolate Macadamia Cookie The Coffee Bean and Tea Leaf for every single receipt purchase worth P300, free dessert over at Café Republiq for a single receipt purchase worth P1,000 , free Pannacotta from Parmigiano for a single receipt purchase worth P1,000 and many other perks from participating establishments. Bring a school ID or any proof of graduation to avail of this special offer.

Most schools hold commencement rites at their own hall, but there are countless others who hold their graduation rites in PICC or CCP. This is why most graduates like to party at the SM Mall of Asia in Bay City, Pasay City. There are countless restaurants and bar just by the sea side waiting for you and your friends to come and drink cheers to a new chapter in your life.

But if you prefer a more cozy and even more laidback get-together, then you and your friends could opt to go to Dampa at Macapagal Avenue instead.  Find the best deals as you haggle with the selection of fish over at the seafood market and have nearby restaurants such as Aling Tonya’s, Aling Mahsya’s and many others cook the dish that you have been craving for.  

Whether you are with your family or friends, Eastwood City in Bagumbayan, Quezon City provides the perfect backdrop as the place to celebrate that momentous occasion. Treat the whole gang to a fun celebration at Agave, Sizzlin’ Pepper Steak, Bedroom, or Distillery at Eastwood City Walk or go family style at Eastwood Mall’s many restaurant options such as Chuck’s Deli, Dome, Flying Pig, and many more. You’ll definitely find more than one way to enjoy yourself in one of the most important days in the academic life.

Venice Piazza Mall in McKinley Hill, which has been called as the metro’s gourmet oasis, in Fort Bonifacio would not be last in toasting to our newly grads. Sumptuous meals and exciting freebies can be found in establishments such as Carlo’s Pizza, Dencio’s, Old Vine Grille, Little Asia, My Thai and others provide quick fillers, full meals, and desserts. Enjoy the premium offers with a minimum purchase requirement.

In Makati City, at Hotel Intercontinental Manila, enjoy a five-course set menu especially catered for newly grads at its Prince Albert Rotisserie. The set menu is priced at Php2,350++ per person and school graduates can dine for free when accompanied by at least three persons partaking of the said menu. They could also choose to partake of Café Jeepney’s lunch or dinner buffet as it entitles a free buffet meal to newly grads when accompanied by least three adults partaking of the lunch or dinner buffet at regular price. To avail of the offers, the graduate must present his diploma. For reservations and inquiries, (+632) 793-7000.

Have a sleepover

Book an overnight stay in a suite in a hotel with your friends and enjoy the night that says ‘you made it.’ Instead of your previous sleepovers where you diligently finished your term papers or had a study group it’s now time to relax and reward yourself. That is, just before you start hitting the want ads.  There are good deals you can get from group buying sites that would get you discounts from top hotels.

Have yourself a little get-together in the comforts of Discovery Suites' two-bedroom or three-bedroom suites. Photo from www.discoverysuites.com suites.

At Discovery Suites at the Ortigas Center in Pasig City, chat and bond with your barkada in the comforts of your suite complete with its own dining area and kitchen. The hotel offers free WiFi, the better for you to check your e-mail greetings or post your grad pics on Facebook. The hotel’s amenities also include a fitness club, swimming pool, and various restaurant outlets. But if you want a bigger celebration, the hotel also provides function rooms with feasts prepared by its renowned culinary team. For reservations and inquiries, call (+632) 719-8888 or 914-9888.

Go beach!

This would probably be the last break you’ll ever be granted before you join the world of minimum wages where vacation leaves need to be requested and scheduled. So enjoy and have fun.  Check out different beaches such as Boracay and Palawan. Find out for yourself why these top beaches are getting all the raves and and enjoy the night life that this top tourist spots have to offer.

Don’t have enough money yet to book a flight to Boracay? Then go instead to nearby beaches inBatangas and Zambales. Your best bet would be Puerto Galera, as the beaches there offer a variety of lifestyle—whether you’re game for watersports activities or partying at night.  White Beach’s resorts often start at P700 and up, depending on room type.

Travel and have fun in the Philippines

If all you’ve been doing the past year was go to school, home, and back again to school, then start the new chapter of your life by explore the Philippines.  Go camping with a group of friends, or go mountaineering. There are a lot of offers online that provide guides in Bicol, Zambales, and others. Go trekking in Mount Pinatubo in Pampanga or even to Taal, Batangas .

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.

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Bolinao’s Prime Destination

By ANA VALENZUELA
Published MOD March 2011



BOLINAO, the farthest town in Pangasinan, boasts of one of the country’s premiere resort destinations: Puerto del Sol.
A four to five-hour drive away from Manila, Puerto del Sol is one of the town’s premiere resort destinations for foreigners and out-of-towners.






“Our guests are 50% foreigners and 50% locals or balikbayans,” says Puerto del Sol manager Raymond Malapitan.
The place is a solitary hideaway. A secret garden. Here, you would find yourself walking to and from your room and the pool to admire the resort’s garden flowers and the majestic view of the beach.




“This is the only place where we have a natural breakwater,” says Malapitan. “It is 250 to 300 meters away from the shoreline. So it is not dangerous for guests, especially the kids, to enjoy the activities by the sea because you can be sure, even at high tide, that the area is safe. It is a natural pool, where you are secure.”

Puerto del Sol is not just a place to relax but a place for adventure. “The resort offers activities outside the breakwater because of the water’s ‘biglaang lalim.’ If you are fond of diving and surfing, you can do it there outside the breakwater,” Malapitan recommends.
The resort also offers adventure trips around the island as well as tours around Bolinao and Hundred Islands with a Department of Tourism-accredited tour guide.

“Here on the other side of the road, leading to the mountains, we have the Tara Falls and the Bolinao Falls,” says Malapitan. “If you go farther, there is a natural cave that is big enough to accommodate big groups. You may even take a dip at one of the natural cool springs.”



The area also has a natural rock formation that serves as a natural barrier of Bolinao against the strong current. It is not coral, but it grows through time. “The structure of the stones depends on how the waves crash through the rocks. It is the ocean that builds the rock. This is where the tip of the natural breakwater ends,” Malapitan explains.

Puerto del Sol is located at Barangay Ilog Malino, Bolinao, Pangasinan. Call 6378963, 6352547, or 09178937157, or telefax 6312861. You may also email info@puertodelsol.com.ph or log on to www.puertodelsol.com.ph.

On their Skin-on Fries:


A perfect companion whenever you would be waiting for anyone or anything. Hindi nakakaumay ang lasa, especially with the ketchup. :)

On their wedges:


A lot more flavorful than their fries, a must try,. :)
On their Mushroom Loco Burger:

What i hate about beef, is its fat oozing off your taste buds, eek! And this is what exactly how the burger's meat was like.

Ambience: Fast food/ Diner like
Where I ate: Big Better Burgers SM Cubao
Rating: 31/2 out of 5

Cafe Breton

On their La delice

On their Cafe Mocha



Khay and Mela: Masarap, it has more whipped creme than other cafe mocha,

On their Poseidon Crepe(not photographed)

Khay: has been craving for this because of the pink salmon, am guessing, but she detests the maasin at maalat capers

Where we ate: Cafe Breton Tagaytay
Ambience: We stayed out doors and with the cool Tagaytay Breeze, Cafe Breton is the perfect place to relax, talk and
Service: Fast
Rating: ****and a half / 5 stars

Antonio's Grill

Two hours drive from Quezon City (My friends Cy, Khay, Mela, Tin and I came from SM Sta. Mesa) is Antonio's Grill in Tagaytay. My friends were craving for Bulalo, and so,...


On their Bulalo:


Khay: Malabas
My Take: Am not really a Bulalo eater, but the meat was good, it was tender, plus it was tasty,.


On their Liempo:


On their Tawilis:



My take: It was my first time to eat tawilis. So I didn't really know how to, should I dip it in soy sauce? eat it with bulalo? after all Khay was giddy when she ordered this dish right after bulalo. So i deboned the fish and dunked the white meat in toyo. That was when I was told that it should be eaten as a whole. But hey, whether it be dipped in soy scuce, or eaten with bulalo, it just tastes good although not the same. Try it! :)

On their Laing:
Tin: Maasim
Khay: baka sira na yung gata

But no it was no the gata, it was just made that way, made to be maasim, so if you like suka (although it does not taste that way, ha?) on your laing, maybe this is just for you.

Drinks
Mango Slush:
Mela: Mas masarap yung watermelon slush, maasim yung Mango Slush. Kulang ng asukal, at gusto ko kasi yung may gatas.


Antonio's Grill: Aguinaldo Hi-Way, Tagaytay City

Ambience: Relaxing sounds compliment Tagayatay's cool winds
How to get there: Take SLEX, exit to Santa Rosa, then turn right after paying the toll. Drive straight on until you get to the Tagaytay City,...

A Different Halohalo

Razon's started out as a resto in Pampanga but then, the number of branches in Manila are suddenly growing. They cater Filipino food.


Here's our (my friends ans mine) take on some of their food.


When it comes to the pinoy's favorite summer treat,..Halohalo,. we always think about sago, ube, ice cream, langka, and other colorful ingredients that make it sweet and just as yummy.

however, Razon's take on the famous merienda is quite different as it only has several ingredients and is paler in comparison.

so for me it is yummy, but its a different halohalo,. more like a cousin?

On their sizzling Bulalo:


My friend Khay says: " sobrang sarap, pwede bang huminig ng extra sauce?" Which she did, in case you are wondering.

My other friend Tin: Hindi Ganoon ka sarap
My take: okay! Tender


On their Sisig


Tin: Hindi ganoon ka sarap
Mela: Lasang sunog




Dinuguanno review, as our friend who ate this did not say anything, so you decide


Where we ate: Razon's Timog (March 2011)
Ambience: Clean
Service: Fast

Rating ***/5 stars

the best buchi

this title,. hands down,. totally belongs to the buchi of three sixty bar over at A. venue (2nd floor)

What's the secret inside isn't the usual burst of air, but surprise your taste buds to get a whack of chocolates. yup, and not just any cholocate, ferrero rocher pa ha.

innovative, experimental and most importantly down right delicioso, that left me and my peers craving for more.

ang dami namin naubos ,. wham,. sarap!

Tendencies

My new boss, or should I call her my EIC, according to some colleagues has rep to change her mind. Nevertheless who am I to say no to all her demands? After all RHP or simply put rank has privileges.

Beyond my failed search for a cervical cancer survivor, she assigned me to do a different story which was about anorexia.

Luckily enough for me, my friend Cy, has a colleague who once was. So, I researched on the subject matter.

Then i found out the SYMPTOMS (should we call it that?)
1. vomiting
2. compulsive exercises
3. abuses laxatives

There was a time in college that I exhibited these symptoms,, not just the vomiting part. Me wonders if friends noticed it, probably not, am good at keeping secrets about myself eh ( kasi diba sa likod ng pack may counter doon. I remember na hindi ko pa inuubos madlas yung save it for tomorrow. Every weekend, I would not eat because the first time I tried not eating for 24 hours, my stomach flattened quite obviously.

I would get up early in the morning to exercise, even surfing cable TV just looking for a program with people doing some fitness aero on it. I think I was even the one who broke our exercise bike because of iver use. I shied away from the public transportation so I can get more physical activity out of walking ( well also to save money).

But i guess the worst part was my addiction to laxatives. My grandfather had problems with his colon, and he needed some medications for that. He had a supply of castor oil, which he detested because of the insipid taste. So, I took them and almost every day whenever I felt I overate I gulped down one bottle. The taste did not matter. At that time, it was all tasteless, no honestly, it was. When my castor oil supply run out, that was when I turned to Xenekot and Dulcolax. The former was more cheaper although one tablet of the latter does it for me.

Now, I'm not that very much into laxatives, heheh. Infact I eat and eat and eat.

But i do still worry about what it is I take in. I make sure that I eat something healthy and/ or drink a glass of milk everyday.

I'm only sharing these facts because hey maybe you also had anorexic tendencies you just don't know it