Thursday, July 30, 2015

6:14 PM

Eastwood City Showcases Food Artistry At Its Finest

Eastwood City as known for its dynamic dining scene and its chef-driven restaurants has a new campaign that inviting all foodies to an artistic gastronomic celebration and witness the food artistry at its finest at the launch of its Food Artistry campaign at the Eastwood Richmonde Hotel.

It seeks to inspire more aspiring chefs and foodies to follow their passion for he culinary that is why Eastwood City assembles its most decorated chefs along with up and coming culinarians to create all-new dishes that will please the senses and satisfy the palates.

Dubbed Eastwood City Food Artistry Exclusives, these masterful creations handcrafted and intricately prepared by Eastwood City's topnoch chefs will be available exclusively at participating Eastwood City establishments starting August. 

As one of the guest during the exclusive launch they served us degustation style, below are the menu;

1. Risotto Balls by Chef James Torres of Potts Point Cafe - three-piece fried mushroom risotto balls set against a creamy and flavorful tomato puree and pesto puree was perfect for setting the mood for a mouthwatering feast.

2. Volcano Roll by Chef Hideaki Tohyama and Chef Ben Gon of Sandaime - Japanese food lovers will surely be captivated upon looking at this delectab;e and explosive heap of deep fried spam maki topped with cream cheese, capsium topped ebiko, spring onions, tencuts and special sauce.

3. Trio of Pinoy Antipasti by Chef Pat Obia of Eastwood Richmonde Hotel - its three of the most-loved Filipino dishes in one glamorous dish - fried adobong calamares in negra aioli dip, Bacolod style chicken sisig inasal and Filipino chorizo Bruschetta, a toasted mini pandesal with ground Vigan longganisa.

4. Mushroom and Kale Paella by Chef Robby Goco of Green Pastures - health conscious diners are in for a treat with this new recipe from Chef Robby Goco. Putting a healthy spin on the beloved Paella, this dish is doinated by its huge serving of Ifugao heirloom Tinawon red rice topped with ontricately arranged fried oyster mushroom, quil egg, saffron aioli and paprika oil.

5. Brisket Sisig Taco by Chef Chiloy Santos of Kettle - this fusion dish explodes with delectable flavors, which it gets from its colorful combination of sauteed beef brisket chuncks, pickled slaw, cilantro and pepper coulis.

6. Tequila Rose Gelato by Chef Avi Shani of Bar Dolci - the newest gelato concoction of Chef Avi Shani tastes as good as it looks. The lovely, pink-colored gelato is made even more decadent by the passion fruit Macaron sitting atop and a drizzle of melted chocolate.

7. Sugar free Queso de Bola, Lemon Cheesecake, and Triple Chocolate Cheesecake by Chef Gregory Guy by Cheesecakes by Guy - arguably the finest and most delicious cheesecakes in town, dessert-lovers will find it hard to resist these sweet, soft and creamy little wonders especially when paired with an equally delightful cup of the restaurant's signature Tsokolate de Batirol. 

I personally love the Risotto Balls of Chef James Torres of Potts Point, Volcano Roll by Chef Hideaki Tohyama and Chef Ben Gon of Sandaime because I am a fun of Japanese food, and the Tequila Rose Gelato by Chef Avi Shani of Bar Dolci which I find it good, the passion fruit Macaron was very flavorful. There is also an art design in Ballroom hall that is really impressive. Fruit carvings and coffee ground arts is so cool.

In line with its goal of inspiring aspiring chefs and foodies to follow their passion for good food, Eastwood City is giving them the chance to showcase their own food artistry in its #Eastwood30Days Foodstagram Promo. From August 1-30, 2015, Instagram users can post their most creative photos based on the particular day's challenge with the hashtag #Eastwood30Days and #EastwoodFoodArtistry. Contestants must follow and tag Eastwood Mall's Instagram account @eastwoodmall_ for a chance to win exciting prizes.

For more information on Food Artistry at Eastwood City, call the Megaworld Lifestyle Malls Concierge at 709-988, 709-0888 or 0917-8380111.
6:00 AM

NBA FIT At The Gatorade NBA Training Center

Khris Middleton of Milwaukee Bucks and Alec Burks of Utah Jazz joins the 5-time NBA Champion and former Head NBA Coach Brian Shaw to tip off NBA Fit last July 29 at the Gatorade Hoops Center in Mandaluyong City.

Returning for the two consecutive year, the Gatorade NBA Training Center gathers elite instructors in the field of basketball, fitness and conditioning, and nutrition to share the latest techniques with elite Filipino athletes and coaches. 

NBA FIT Week highlights the importance of healthy living through three pillars such as be active, eat healthy, and play together. Additional activities line-up for NBA FIT week include an NBA Cares clinic with Project Pearls with 40 children from community of Baranggay Bocaue, Bulacan, as well as the NBA FIT Adi Nation Skills Camp featuring 9 to 13 years old youth varsity players.

Follow Gatorade on Facebook at www.facebook,com/gatoradeph to learn more about the Gatorade NBA Training Center Philippines. Follow Adidas Philippines on Facebook at, Twitter at, and instagram at For more information on Project Pearls, visit www.projectpearls. You may also visit their website at For all things NBA, visit and follow the league in Facebook at and Twitter at

Tuesday, July 21, 2015

7:42 PM

BAHAY Buffet Goes To MoCa Farm

As we all know, Filipinos love to eat and no question about that. BAHAY Buffet had launched its first ever BAHAY Buffet trip to Moca Farm in Padre Garcia, Batangas. 

MoCa Family as the host is very hospitable and kind. They shared to us their best menu and tried it, indeed it was a feast.

When we arrived in the MoCa Farm, we had a small snack with their version of Tamales with crispy coconut meat and santan syrup that you can pair with freshly brewed Liberica coffee or commonly known as Kapeng Barako ng Batangas. I don't drink coffee so I had a santol juice which is good and taste sweet. I tried the Bignay Cider too. It's actually something new to me, drinking santol juice and bignay cider. Actually, Ka Gigi told us that they only served to their guest all that they can harvest in the farm. So basically, it's more seasonal for fruits and other vegetables.

Afterward, we had the tour around the farm. They have different varieties of vegetable as well as fruits. They also have native pig, chickens, goats, rabbit and a dog. 

I've seen some butterflies, no wonder because they have different kinds of flowers too from edible and not. Orchids are also visible in the area.

The MoCa Farm is only an hectare, but the trees, plants, flowers and animals they have is so rich. 

Finally, the long wait is over, the food is ready... the Bahay Buffet style.

We have Creamy Kalabasa Soup with Malunggay Flakes, MoCa Farm Seasonal Garden Salad, Zesty Santol with Pork in Coconut Milk, Native Pig Lechon, Pinaputukang Tilapia wrapped in Galangal Leaves, and Sapin Sapin Rice. Of course for dessert, we have Hubad na Lumpiang Saging.

I personally love the Native Pig Lechon, I actually trying not to eat meat from the pig for months now but can't resist to experience it, it's organic anyway. Lols.

Also, I like the Sapin sapin rice very attractive to its color. The Seasonal Garden Salad is good, very refreshing on the mouth.

The Zesty Santol with Pork in Coconut Milk is just fine for me, I should like it more maybe if it is not too spicy. Anyway, its concept originates from the dish Bicol Express.

My husband and my kid were there too and they both have a different opinion in their experiences and with the foods that eat.

For Hubby, he likes the Zesty Santol with Pork in Coconut Milk and the Native Pig Lechon. He said he would like to have another organic buffet experience again.

"I love to copy the recipe of Zesty Santol with Pork in Coconut Milk of Moca Farm," - Daddy Arnie.

For Baby, he likes the Native Pig Lechon and the Hubad na Lumpiang Saging only. He enjoys taking pictures around the farm especially in the camp site.

"I want to experience having an overnight in a camp site like in the MoCa Farm," - Baby Jet.

In my opinion, Hubby did not enjoy the other food because there is nothing special from them aside from being fresh and organic. Baby didn't enjoy much of his food because it wasn't a kid-friendly dish. And for me, it is just fine because I am looking for something more special that I would like to look forward to. I want something that will become the reason why I like to go back to the place. Like I want to go back there because of a particular dish that I can only experience there. Something unique and special. Although, I know and for sure MoCa Farm served us the special in them and thanks to them for the food and small tour in the farm as well as to the team of BAHAY Buffet. I know next time it will be much better and improve.

Please like MoCa Farm on Facebook at and visit their farm. Also, check out the BAHAY Buffet on Facebook at

Monday, July 20, 2015

5:19 PM

L.A. Lakers Champion And Former NBA Head Coach Brian Shaw At Gatorade NBA Training Center

NBA Champion and former Head Coach Brian Shaw will tip off NBA FIT Week by providing advanced basketball instruction at this year’s Gatorade NBA Training Center in the Philippines, the National Basketball Association (NBA) and Gatorade announced today.

Returning for the second consecutive year, the Gatorade NBA Training Center gathers elite instructors in the fields of basketball, fitness and conditioning, and nutrition to share the latest techniques with elite Filipino athletes and coaches.  The 2015 Gatorade NBA Training Center will be held at the Gatorade Hoops Center at Mandaluyong City on July 29.

NBA FIT Week highlights the importance of healthy living through three pillars:  be active, eat healthy, and play together.  Additional activities lined-up for NBA FIT Week include an NBA Cares clinic with Project Pearls on July 30 for 40 children from the community of Barangay Bocaue, Bulacan, as well as the NBA FIT Adi Nation Skills Camp on July 31 featuring nine to 13-year-old youth varsity players.

Shaw will share personal drills and training techniques with PBA player L.A. Tenorio and Filipino college basketball players including De La Salle University’s Jeron Teng, National University’s Gelo Alolino, Ateneo’s Von Pessumal, Far Eastern University’s Mike Tolomia, and University of Santo Tomas’ Kevin Ferrer.  Shaw will also share his coaching philosophies with professional and collegiate coaches in a special coaches’ session.

“I look forward to visiting Manila and witnessing first-hand the passion of the Filipino players and coaches,” said Shaw.  “The Philippines has produced great basketball talent, and I’m excited to share my knowledge with the participants to help them take that next step.”

Over 14 years in the NBA, Shaw played for seven different teams including the Los Angeles Lakers, where he won three consecutive NBA Championships from 2000 to 2002.  Following his retirement as a player, Shaw joined the coaching staff of Lakers head coach and Hall of Famer Phil Jackson, where he won two more Championships (2009, 2010).  Shaw joined the Indiana Pacers as an assistant coach in 2011 before being named head coach of the Denver Nuggets in 2013.

NBA Champion and 2006 NBA Coach of the Year Avery Johnson, Wesley Matthews of the Dallas Mavericks and Robin Lopez of the New York Knicks visited the Gatorade NBA Training Center in 2014.

Follow Gatorade on Facebook at to learn more about the Gatorade NBA Training Center Philippines.  Follow Adidas Philippines on Facebook (, Twitter (, and Instagram (  For more information on Project Pearls, visit  For all things NBA, visit and follow the league on Facebook ( and Twitter (

Thursday, July 9, 2015

6:14 PM

Get A New Twist In Your Kitchen With Midea Appliances

I attended the event of Midea's New Wave of Cooking held in Marmalade Kitchen in BGC and I am very much impressed with the appliances that they offer. Love the 20.1 cu.ft. French Door Refrigerator which you can't imagine a whole Lechon de Leche can fit it.  

There is also a cooking demo where celebrity chef Rob Pengson shared tips and tricks that we didn’t know we could do with Midea’s small domestic appliances. On the cooking demo, Chef Rob shows how Midea’s kitchen appliances standout in terms of quality, performance and affordability in the new wave of cooking.

As one of the world class brand, Midea brings the latest innovation of kitchen appliances in the country. Its line of microwave ovens, induction cookers, digital multi-cookers and electric kettles that surely make any homemakers life easier.

It is of course energy efficient, solid in performances and has a compact design that make essential additions in any start-up family.

One of my favorites in their products aside from the refrigerator is the Digital Multi-cooker and Electric Kettle. Digital Multi-cooker, apart from cooking rice, you can also cook dishes like congee and stew, steam seafood, rice cakes, and vegetables. Also, you can make soups and boiled eggs by just pressing a button. While the feature I love with their Electric Kettle is that it comes with double wall technology that prevents heat from the exterior while keeping the boiled water warm for a longer time.

Sometimes a small investment with our appliances doesn't hurt us. It can be use for a long period of time and you can surely secure your family from danger. As a mom, I make it a point that all appliances that I brought inside our house is safe, convenient and affordable without losing its quality. 

I found out that Midea products is one of the brands that holds its commitment of enriching the different lifestyles of people and let you experience the same quality that you can get in other branded appliances at a reasonable price. However, sometimes, we are not after the price as long as we can use the appliances safe for us and for the whole family.  

For more information about Midea, you can visit their website at or you may call them at +632 850 9888.

Sunday, July 5, 2015

7:20 PM

Xilaimen Seafood Restaurant Is Now Open

I grew up  in Manila where we always visit Binondo and Divisoria area and there are two things we do there. First is to deliver our leather goods for our Chinese buyers and second is to eat Chinese food as always. I must admit that I love sea foods.  Grandma teaches me how eat it and we likely have it in our table 3-4 times a week. 

Today,  even I don't eat seafood more often and Grandma passed away few years ago. Chinese food is one of the most common dishes that we eat. I am so glad to know that Xilaimen Seafood Restaurant is now open and I am lucky because I am one of the few people who will try their food.

Aside from Chinese menu they have, I noticed that they also serve exotic dishes. I must say that this is something more challenging to me but will try it. When you enter to their restaurant, you will see the peking ducks hanging on the left side and an aquarium with fish and other live sea foods. 

First we have Cold Cuts, a different combination from tofu, pork, chicken, century egg, etc. and we have Mixed Seafood with Polonchay Soup which I find it so good. just don't mind the color green and thick texture of the soup which makes you think of something.

The Pan Fried Prawns with Salted Egg was served and as usual this is one of my favorite so no doubt that I will definitely love it. It was followed by Lechon Macau which is really good because of the crispy skin and very tender meat. The Lapu-Lapu in Egg white was like so-so but definitely something to look at when you visit.

Now here's the most challenging part because Spicy Frog Legs was already present plus the Elephant Shell with Broccoli Flower in XO Sauce. It was kinda awkward to eat although I tried Frog legs before in one of the food adventure I had in McKinnley Hill but the Elephant Shell? come on! this is something I never think I could try to eat. So, I take the courage to try it and thinking that they will not serve it to use if it's not one of their best sellers. Guess what? It taste and looks like a squid, so who's scared eating it? I think I like it, the XO Sauce gives it a better taste I guess.

Let's get back with the rest of the food, Sate Fried Crabs with Sotanghon is also my favorite. Who don't like crabs and I personally love it even without sotanghon and, of course, served us with Yangchow Fried Rice.

I have Buko Juice for the drink and my friends have Green and Ripe Mango Fresh Fruit Shake. plus we have Mixed Fruits for our desserts who is very elegant in its presentation. 

The interiors were sophisticated modern design and the food presentation was really impressive plus the warm welcome of the owner and the crew of Xilaimen. The Pricing is affordable from Dimsum that cost Php 100 to main dishes that cost Php 650.

They also have function rooms for special occasions and they serve group food for 8-12 person just check out the food inclusions. The price is from Php 4,300 up to Php 14,800 depending on the food sets you prepare.

Xilaimen Seafood Restaurant is located at the Al Fresco, Upper Ground Floor of Robinson's Magnolia. For inquiries and reservation, you may contact them at telephone number 720-9725.

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