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Cha Gio Vietnamese - Old Time Favorite

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Manila has a lot of good restaurants and you need to discover them. I admit, it is sometimes easy to go to the many Jollibee and Mcdonald's out there, specially when these are the restaurants that have a good name recall from the kids.  Cha Gio (pronounced as Cha-yo) vietnamese restaurant is one of those special quaint hole-in-the-wall restaurant in Malate. Cha Gio refers to the popular Vietnamese spring rolls.  It opened in 2003, in its original store located near the Diamond hotel, along J. Quintos St.  Carlos Celdran was the one who introduced me to its delicious pho-noodle dishes and I made a mental note to blog about Cha Gio. 

They tried to project an aura that they are a cafe rather than the noodle house so the pho dishes assortment were toned down.  But they cannot readily compete with the nice figaro cafe along that street, so I would have thought that they should market themselves as an authentic vietnamese noodle house instead. This is where you can try a vietnamese coffee called ca phe su which is a Vietnamese brewed coffee dripped from a perculator mixed with condensed milk. They carry a vietnamese brand of coffee called, Trung Nguyen.  Have anyone tried this coffee?

I like restaurants that has a story and Cha Gio gives you a glimpse of Leilani Valido-Castillo's family life in Laos. In full blown sepia photos, you'll see what their home is like in Laos.  Lani's family had to escape from the war and migrate to Manila in 1977. They are proud of their heritage and you can see the photos of Lani's mom, Ba Lan (vietnamese from Hanoi); Lani's dad, Pert Valido (Filipino who worked for the Philippine Navy); and Lani's grandma, Ba Thao who is the source of their vietnamese cooking skills.

 
The photo above is a fitting tribute to Lani's grand mother,  Ba Thao who used to serve French troops at a food stall and later sold French Breads at a bakery. Her mother, cooked and sold food in Hanoi and served in the US Base where she honed her skills in western cooking style. Lani was born in Laos as Nguyen Thuy Thang after the family moved out of Vietnam in 1976.

 
We were waiting for Rache who has a french cooking class demo at the Manila Diamond Hotel so we just had our photo shoot with Aidan. Check out the Menu below:

Cha Gio Menu:
Spring Rolls, Noodles, Specialty Items
Beverage, Dessert and Deli Corner

 
Vietnamese Noodles Topping (P79+) with Beef, Chicken and Pork.  For me, this is the best dish in the menu.  How I wish they serve hot soup together with this.

 

Cha Gio or Vietnamese Spring Rolls (P67+). I was really not impressed since it tasted like ordinary lumpia because the ingredients where too scrimpy to make a difference. It was nice to taste the house specialty though.

 
Fried Stuffed Tofu (P125+). I noticed that they fried a lot of things and this one was soaking in oil.

Cha Gio Menu:
Spring Rolls, Noodles, Specialty Items
Beverage, Dessert and Deli Corner

Cha Gio Vietnamese Restaurant
11th Floor Ramon Magsaysay Center
1680 Roxas Boulevard, Malate Manila
524-4324, 523-3775
Email: cha-gio@lamarph.com

Delivery: 404-3361  (minimum order of P250)

P&G Philippines Career Opportunities

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Here is a shameless plug for those who are interested to apply in P&G. The Official P&G Philippines Website is up and running at http://www.pg.com/en_PH/ . You can apply for internship or regular employment through the online application process. (Here is the 7 step process for applying in P&G. )  We are looking for qualified individuals who have a balance between academic excellence and leadership skills. We are not  limiting our search to the top 3 schools because I personally believe that there are a lot of qualified people out there outside the usual Ateneo, UP and La Salle graduates.  As we usually say, we offer a career where you can live up to your potential and truly make a difference. This is an exciting time to be part of P&G because you will become a part of the Greatest P&G Operation of all time in P&G's History globally.

Also, just a tip for those applying, better read the website so that you'll know the history of the company and the P&G brands.  Let me know if you have questions. You can contact the recruitment team via these contact information:

Corporate Recruitment Manager
recphilippines.im@pg.com
Phone: +63-2-8148112
Fax:+63-2-8148107

Procter & Gamble Distriuting (Phils.) Inc.
6750 Ayala Office Tower
Ayala Avenue, Makati City
Metro Manila, Philippines 1226

Technorati Tags: 6750, P&G

I Am Proud To Be A Filipino!

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Have you read the article, The Philippines Through the Eyes of a Foreigner By Barth Suretsky? (see reposted article below). I totally don't agree with his article. I can't believe that a foreigner would have the guts to criticize the Filipinos for not taking pride in being Filipino. All the Filipinos that I met through this blog take pride in being called a Filipino.  It doesn't mean that if you are outside the Philippines, you are not proud to be a Filipino.  It has been OAP's quest to document the Filipino Pride and proclaim the Beauty of the Philippines.

Maybe, we are just not vocal about it.

In Celebration of the National Flag Day (May 28) until June 12 (National Independence Day), let us put the Philippine Flag on all the Filipino Blogs out there. Lets declare that we are all proud to be a Filipino!  You can steal and hot link the Philippine Flags below (I have enough bandwidth to take it). I also encourage you to design your own Philippine Flag and give me a small banner version and I will include it in this list.  For those who are asking reciprocal links from OAP, just give me your own version of the Philippine Flag and I'll be glad to link you from this site.

Philippine Flag Banners

Small Version:
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Big Version:
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Technorati Tags: Filipino, Philippines

The Philippines Through the Eyes of a Foreigner
By Barth Suretsky
Atin Ito Philippine NewsFeature April 2007

My decision to move to Manila was not a precipitous one. I used to work in New York as an outside agent of Philippines Air Line, and have been coming to the Philippines since August, 1982. I was so impressed with the country, and with the interesting people I met, some of whom have become very close friends to this day, that I asked for and was granted a year's sabbatical from my teaching job in order to live in the Philippines

I arrived here on August 21, 1983, several hours after Ninoy Aquino was shot, and remained here until June of 1984. During that year I visited many parts of the country, from as far north as Laoag to as far south as Zamboanga, and including Palawan. I became deeply immersed in the history and culture of the archipelago, and an avid collector of tribal antiquities from both northern Luzon and Mindanao.

In subsequent years I visited the Philippines in 1985, 1987, and 1991, before deciding to move here permanently in 1998. I love this country, but not uncritically, and that is the purpose of this article. First, however, I will say that I would not consider living anywhere else in Asia , no matter how attractive certain aspects of other neighboring countries may be.

To begin with, and this is most important, with all its faults, the Philippines is still a democracy, more so than any other nation in Southeast Asia . Despite gross corruption, the legal system generally works, and if ever confronted with having to employ it, I would feel much more safe trusting the courts here than in any other place in the surrounding countries.

The press here is unquestionably the most unfettered and freewheeling in Asia , and I do not believe that is hyperbole in any way ! And if any one thing can be used as a yardstick to measure the extent of the democratic process in any given country in the world, it is the extent to which the press is free.

Nevertheless, the Philippines is a flawed democracy, and the flaws are deeply rooted in the Philippine psyche. I will elaborate. The basic problem seems to me, after many years of observation, to be national inferiority complex, a disturbing lack of pride in being Filipino.

Toward the end of April I spent eight days in Vietnam , visiting Hanoi , Hue , and Ho Chi Minh City (HCMC). I am certainly no expert on Vietnam , but what I saw could not be denied : I saw a country ravaged as no other country has been in this century by thirty years of continuous and incredibly barbaric warfare.

When the Vietnam War ended in April, 1975, the country was totally devastated. Yet in the past 25 years the nation has healed and rebuilt itself almost miraculously ! The countryside has been replanted and reforested. Hanoi and HCMC have been beautifully restored.

The opera house in Hanoi is a splendid restoration of the original, modeled after the Opera in Paris , and the gorgeous Second Empire Theatre, on the main square of HCMC is as it was when built by the French a century ago.

The streets are tree-lined, clean, and conducive for strolling. Cafes in the French style proliferate on the wide boulevards of HCMC. I am not
praising the government of Vietnam , which still has a long way to travel on the road to democracy, but I do praise, and praise unstintingly, the pride of the Vietnamese people.

It is due to this pride in being Vietnamese that has enabled its citizenry to undertake the mi racle of restoration that I describe above.

When I returned to Manila , I became so depressed that I was actually physically ill for days thereafter. Why ? Well, let's go back to a period when the Philippines resembled the Vietnam of 1975. It was 1945, the end of World War II, and Manila, as well as many other cities, lay in ruins.

As a matter of fact, it may not be generally known, but Manila was the second most destroyed city in the entire war; only Warsaw was more demolished.

But to compare Manila in 1970, twenty five years after the end of the war, with HCMC, 25 years after the end of its war, is a sad exercise indeed. Far from restoring the city to its former glory, by 1970 Manila was well on its way to being the most tawdry city in Southeast Asia . And since that time the situation has deteriorated alarmingly.

We have a city full of street people, beggars, and squatters. We have a city that floods sections whenever there is a rainstorm, and that loses
electricity with every clap of thunder. We have a city full of potholes, and on these unrepaired roads we have traffic situation second to none in the the world for sheer unmanageability.

We have rude drivers, taxis that routinely refuse to take passengers because of "many traffic !" The roads are also cursed with pollution spewing buses in disreputable states of repair, and that ultimate anachronism, the jeepney!

We have an educational system that allows children to attend schools without desks or books to accommodate them. Teachers, even college professors, are paid salaries so disgracefully low that it's a wonder that anyone would want to go into the teaching profession in the first place.

We have a war in Mindanao that nobody seems to have a clue how to settle. The only policy to deal with the war seems to be to react to what happens daily, with no long range plan whatever. ; I could go on and on, but it is an endeavor so filled with futility that it hurts me to go on. It hurts me because, in spite of everything, I love the Philippines

Maybe it will sound simplistic, but to go back to what I said above, it is my unshakable belief that the fundamental thing wrong with this country is a lack of pride in being Filipino.

A friend once remarked to me, laconically : "All Filipinos want to be something else. The poor ones want to be American, and the rich ones all want to be Spaniards. Nobody wants to be Filipino."

That statement would appear to be a rather simplistic one, and perhaps it is. However, I know one Filipino who refuses to enter a theater until the national anthem has stopped being played because he doesn't want to honor his own country, and I know another one who thinks that history stopped dead in 1898 when the Spaniards departed. While it is certainly true that these represent extreme examples of national denial, the truth is not a pretty picture.

Filipinos tend to worship, almost slavishly, everything foreign. If it comes from Italy or France it has to be better than anything made here. If the idea is American or German it has to be superior to anything that Filipinos can think up for themselves. Foreigners are looked up to and
idolized.

Foreigners can go anywhere without question. In my own personal experience, I remember attending recently an affair at a major museum here. I had forgotten to bring my invitation. But while Filipinos entering the museum were checked for invitations, I was simply waived through. This sort of thing happens so often here that it's just accepted as routine.

All of these things, the illogical respect given to foreigners simply because they are not Filipinos, the distrust and even disrespect shown to
any homegrown merchandise, the neglect of anything Philippine, the rudeness of taxi drivers, the ill manners shown by many Filipinos are all symptomatic of a lack of self love, of respect for and love of the country in which they were born, and worst of all, a static mind-set in regard to finding ways to improve the situation.

Most Filipinos, when confronted with evidence of governmental corruption, political chicanery, or gross exploita tion on the part of the business community, simply shrug their shoulders, mutter "bahala na," and let it go at that.

It is an oversimplification to say this, but it is not without a grain of truth to say that Filipinos feel downtrodden because they allow themselves to feel downtrodden. No pride.

One of the most egregious examples of this lack of pride, this uncaring attitude to their own past, is the wretched state of surviving architectural landmarks in Manila and elsewhere. During the American period, many beautiful and imposing buildings were built, in what we now call the "art deco" style (although incidentally, that was not contemporary term; it was coined only in the 1960s). These were beautiful edifices, mostly erected during, or just before, the Commonwealth period.

Three, which are still standing, are the Jai Alai Building, the Metropolitan Theater, and the Rizal Stadium. Fortunately, due to the truly noble efforts of my friend John Silva, the Jai Alai Building will now be saved. But unless something is done to the most beautiful and original of these three masterpieces of pre-war Philippine architecture, the Metropolitan Theater, it will disintegrate. The Rizal Stadium is in equally wretched shape.

When the wreckers' ball destroyed Frank Lloyd Wright's Imperial Hotel in Tokyo , and New York City 's most magnificent building, Pennsylvania Station, both in 1963, Ada Louise Huxtable, then the architectural critic of The New York Times, wrote: "A disposable culture loses the right to call itself a civilization at all !" How right she was ! (Fortunately, the destruction of Pennsylvania Station proved to the sacrificial catalyst that resulted in the creation of New York's Landmark Commission. Would there be such a commission created for Manila ... ?)

Are there historical reasons for this lack of national pride ? We can say that until the arrival of the Spaniards there was no sense of a unified
archipelago constituted as one country. True. We can also say that the high cultures of the nations in the region seemed, unfortunately, to have bypassed the Philippines ; there are no Angkors, no Ayuttayas, no Borodudurs. True. Centuries of contact with the high cultur es of the
Khmers and the Chinese, had, except for the proliferation of Song dynasty pottery found throughout the archipelago, no noticeable effect. True. But all that aside, what was here ? To begin with, the ancient rice terraces, now threatened with disintegration, incidentally, was an incredible feat of engineering for so-called "primitive" people.

As a matter of fact, when I first saw them in 1984, I was almost as awe-stricken was I was when I first laid eyes on the astonishing Inca city
of Machu Picchu , high in the Peruvian Andes. The degree of artistry exhibited by the various tribes of the Cordillera of Luzon is testimony to a remarkable culture, second to none in the Southeast Asian region. As for Mindanao , at the other end of the archipelago, an equally high degree of artistry has been manifest for centuries in woodcarving, weaving and metalwork. However, the most shocking aspect of this lack of national pride, even identity, endemic in the average Filipino, is the appalling ignorance of the history of the archipelago since unified by Spain and named Filipinas. The remarkable stories concerning the courageous repulsion of Dutch and British invaders from the 16th through the 18th centuries, even the origins of the Independence of the late 19th century, are hardly known by the average Filipin o in any meaningful way. And thanks to fifty years of American brainwashing, it is few and far between the number of Filipinos who really know -- or even care -- about the duplicity employed by the Americans and Spaniards to sell out and make meaningless the very independent state that Aguilnaldo declared on June 12, 1898.

A people without a sense of history is a people doomed to be unaware of their own identity. It is sad to say, but true, that the vast majority of
Filipinos fall into this category. Without a sense of who you are how can you possibly take any pride in who you are ? These are not oversimplifications.

On the contrary, these are the root problems of the Philippine inferiority complex referred to above. Until the Filipinos take pride in being
Filipino these ills of the soul will never be cured. If what I have written here can help, even in the smallest way, to make the Filipino aware of just who he is, who he was, and who he can be, I will be one happy expat indeed !

Sunshine Puey, Goddess of Degustation and Roberto Pengson, Culinary Kung Fu Master

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Read First:
Sunshine Puey's The Art of Dégustation

Imagine that this is a scene from an iron chef chinese movie where the two lovers are preparing to cook the best dinner they ever prepared in their entire life. Welcome to the world of Sunshine Puey's Degustation Dinner in Roberto Pengson's Global Academy Culinary School. I'm glad to be part of their second batch of degustation dinner event at the 50% off introductory price of P1,500 (regular price @ P3,000) for a 14 course tasting menu.  At the same time, we got educated with the Art of Degustation:

" Dégustation means “tasting” in French, and refers to the practice of serving more courses in a meal but in smaller servings. Instead of the typical five or seven-course dinner, the tasting menu can offer anywhere from 7 to 20 or even more dishes in one sitting. A tasting menu allows the chef to fully explore the interplay of flavors, textures and aromas, to become even more creative when set free from the restraints of a traditional menu. "  The Art of Dégustation By Goldweene Quetulio

It was a select group mostly composed of friends and family of maybe 30+ people. We were fortunate to be invited by Nena of Ramblings of a Gypsy Soul.  It was another fun night with the foodie bloggers and be@rbrick lover, Ariel.  The menu looked intimidating (May 26 Dinner Menu by Rob and Sunshine) but I'm glad that I'm not the only one who don't understand some of the french terms in the menu. We had a fun time pronouncing the french words, and specially I learned how to pronounce degustation properly from the goddess herself, Sunshine.

Let me share with you our Degustation experience with some French lessons on the side and some critique (from the group) to improve the overall dining experience...

Technorati Tags: Roberto Pengson, Sunshine Puey

 
It is quite ironic to find a Fine Dining 14 course Degustation Dinner in the second floor of a Korean dominated building.  The door that leads to the second floor where Global Academy is located, is decorated with Korean posters that you would doubt for a moment whether you are in the right place.  In a sense, it is quite a unique find to eat a French cuisine in a Little Korea building. 

     
As you arrive in the second floor, there are tables setup in the lobby of Global Academy which could sit a maximum of 30 people at one time. The attire ranges from casual chic to semi-formal dress, but I preferred to come in jeans.

The panel of foodie "judges":  Jun, Ariel, Katrina, Wysgal, Socky, Mila, and Christine/Nena.  I'm glad that they allowed us to bring your own wine without any corkage.

 
Amuse Bouche:
Foie Gras and Almond Praline Cone
Watermelon and Basil Napoleon
Truffle and Cream Cheese Pastry
Peanut Butter and Jelly Sandwich

Wikipedia Definition:

"Amuses-bouche are tiny bite-sized morsels served before the hors d'œuvre or first course of a meal. These, often accompanied by a proper complementing wine, are served as an excitement of taste buds to both prepare the guest for the meal and to offer a glimpse into the chef's approach to cooking.

"The word is French, literally translated to "mouth amuser" [for bouche = mouth; amuser = to amuse, to please]. The proper plural form is amuses-bouche. The original French word, more frequently employed, is amuse-gueule (gueule is slang for mouth but in fact means animal's mouth (one word in French)), although amuse-bouche is considered more polite and is usually used on menus in more refined restaurants."

 

The Amuse Bouche was one of the highlights of the entire meal. Everyone was excited and raved about it -- literally this was dessert that comes first before the main event. Sunshine explained to us how to properly eat the Amuse Bouche serving and you should eat it from left to right.

The Foie Gras Ice Cream Cone was interesting because of the crunchiness of the praline and the exotic idea of licking foie gras off the cone.  The Watermelon shooter was also a great innovative idea where you put the watermelon in your mouth and you squeeze the vinaigrette with the watermelon juices in your mouth. Everyone's favorite was the truffle and cream cheese pastry and how we wished that they served seconds for it. I think anything with Truffle Oil tasted good specially when combined with cheese. The PB&J Sandwich is composed of a grape with peanut butter injected inside it and covered by a piece of bread. We liked this too but you need to put it as a whole piece in your mouth otherwise you run the risk of the peanut butter squirting on your dress.

 
Mushroom Veloute with Gruyere and Truffle Oil -- One of the best mushroom soup I ever tasted. It is rich with the swiss cheese combination and I can still taste the truffle oil in my mouth. Again, you can't go wrong with dishes with truffle oil as an ingredient.

Wikipedia Definition:
Veloute - A velouté sauce, like Béchamel sauce (or white sauce), is one of the classic mother sauces of French cuisine.
In preparing a velouté sauce, a light stock (one in which the bones used have not been roasted), such as chicken, veal or fish stock, is thickened with a blond roux (a mixture of wheat flour and fat).
Gruyere - Gruyère is a hard yellow cheese made from cow's milk, named after the town of Gruyères in Switzerland, and made in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne... Gruyère is sweet but slightly salty, with a flavor that varies widely with age. It is often described as creamy and nutty when young, becoming with age more assertive, earthy, and complex. When fully aged (five months to a year) it tends to have small holes and cracks which impart a slightly grainy mouthfeel.

 
Insalata Tricolore, Honey Balsamic Vinaigrette with Whipped Ricotta and Candied Walnuts

Insalata Tricolore, literally Salad with 3 colors (?), was served with an interesting presentation. A small cup of salad composed of Tomato, Cucumber, etc. is framed by the whipped ricotta and candied walnut (blurred in the background).  It was really just an ordinary vinaigrette salad.

Crisp Skinned Salmon, Spinach Ravioli in Beurre Blanc, and Shaved Asparagus and Prosciutto Salad

It was downhill from here onwards. The salmon was dry and hard (not sure if they served a fresh one or it was just a matter of cooking).  I like the big spinach ravioli in rich white butter sauce.

Wikipedia Definition:
Beurre blanc—literally translated from French as "white butter"—is a rich, hot butter sauce made with a reduction of vinegar and/or white wine and shallots into which cold, whole butter is blended off the heat to prevent separation.
Prosciutto -- is the Italian word for ham, used in English to refer to dry-cured ham (prosciutto crudo). In American English usage, the term is used more narrowly for a dry-cured ham from central and northern Italy, the two most common kinds being Prosciutto di Parma and Prosciutto di San Daniele. In British English, on the other hand, uses the term Parma ham for this kind of ham, even if it is produced elsewhere outside the Parma ham Protected Designation of Origin area.

 
Intermezzo (Buko Sherbet) -- This was a disappointment because the buko was hard, and the shaved ice was rough. They should learn from the Kapampangans on how to make a great buko sherbet.

Definition:
Intermezzo - Used throughout Europe as a way to cleanse the palate in between courses, intermezzos are usually small, light and refreshing. Sorbet is commonly used, as is a light sparkling wine such as Prosecco.

 
All the girls were admiring how good looking Rob was cooking our Duo of Beef meal. I know that served degustation is difficult because timing should be perfect. They are cooking the dishes right on the spot and so that it is served hot and fresh.  Rob was kind enough to apologize because the main dish was served late. It was really OK to wait because, the first 7 dishes needed to be digested first with a dash of blogosphere tsismis.

Braised Wagyu Shank with Saffron Risotto -- This is so rich with calories and it was not even good. Words like Wagyu and Saffron risotto makes my mouth water but it failed the moment I take the first bite. There was a foie gras on top of the Wagyu Shank and for some reason you tasted calories instead of the rich flavor of foie gras + saffron + Wagyu beef.  I could tell you confidently that Wagyu beef does not taste like this.

Wikipedia Definition:
Saffron -  is a spice derived from the flower of the saffron crocus (Crocus sativus), a species of crocus in the family Iridaceae. The flower has three stigmas, which are the distal ends of the plant's carpels. Together with its style, the stalk connecting the stigmas to the rest of the plant, these components are often dried and used in cooking as a seasoning and colouring agent. Saffron, which has for decades been the world's most expensive spice by weight, is native to Southwest Asia. It was first cultivated in the vicinity of Greece
Saffron is characterised by a bitter taste and an iodoform- or hay-like fragrance; these are caused by the chemicals picrocrocin and safranal. It also contains a carotenoid dye, crocin, that gives food a rich golden-yellow hue. These traits make saffron a much-sought ingredient in many foods worldwide.

 
Seared Boneless Rib with Foie Gras Sauce, Primavera Vol-au-Vents -- I can't take the Foie gras sauce anymore and the boneless rib was not even good. Probably, it is just me because after eating Wagyu beef, any other meat fails in comparison. The steak was also dry and hard.  If there is such a thing as Foie Gras overload, then this would be one of those meals and no wonder, they are thinking of banning Foie Gras in the US.

About.com Definition:

Vol-au-Vents - A puff pastry case that may be round or square. It is baked, then filled with either a sweet or savory preparation.

Poached Pear in Grape Jelly, Crème Patisserie and Cotton Candy

I must admit that we will give 5 stars for the presentation of this Cotton Candy dessert.  However at the end of the day, this was just an ordinary jelly dessert with cotton candy on top. Somehow, there was something wrong in the combination.

 
Chocolate Plate: Dark Chocolate Soufflé, Milk Chocolate and Praline Truffle, and  White Chocolate Mille Feuile

The desserts were fantastic!!  Unanimously, we like the Milk Chocolate and Praline Truffle (middle) which was a deconstructed Ferrero Rocher.

Definition:
Souffle - A soufflé is a light, fluffy, baked dish made with egg yolks and beaten egg whites combined with various other ingredients and served as a main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means "to blow up" or more loosely "puff up" — an apt description of what happens to this combination of custard and egg whites.

Mille Feuile - The Mille-feuille(s) (French 'thousand sheets'), Napoleon (esp. U.S.), vanilla slice, cream slice or custard slice (esp. U.K. and Commonwealth) is a pastry made of several layers of puff pastry alternating with a sweet filling, typically pastry cream, but sometimes whipped cream, or jam. It is usually glazed with royal icing or fondant in alternating white and brown (chocolate) strips, and combed. The name is also spelled as "millefeuille(s)" and "mille feuille(s)".

 
In the end it was a great overall experience and here are some constructive criticisms from the group:

• We don't think that this would sell for P3,000/ head. Eating at Antonio's or Lolo Dads or La Cocina  is at best P2,000/head. The ambiance is a combination of school lobby accented by a couple of school armchairs, newspaper article and a full view of the kitchen.
• Ambiance was not even given any attention. Even a small bouquet of flowers or accent pieces would have added to the overall dining experience. To think the place is located in a Little Korea building.
• The focus was on the food and it was rightfully so. But if you were to charge P3,000 per head, the ambiance should compensate for it and it better be one of the best dining experience in your life!
• The desserts were fantastic and the innovative Amuse Bouche was something we've never tasted before.  The Duo of Beef was a disappointment because you feel like eating calories and your high blood would shoot up afterwards.
• P1,500/ head is the right amount and they can make it a promo price forever.

Global Academy, Culinary & Hospitality
2/F Amber Square Don Escriva Drive
Ortigas Center, Pasig City.
(Beside Astoria and behind CRC)
Mobile# +63 917 439 0281

Som's Noodle House

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Read First:
Som's Noodle House - cheap authentic version of SukhoThai (October 25, 2005)

Living Room Area in Som's Noodle House

I first blog about Som's when it created a buzz in Rockwell area around October of 2005 (Som's Noodle House - cheap authentic version of SukhoThai). Ever since then our verdict was the thai food comes close to Sukho Thai except the Pad Thai. Also, after our first trip to Som's in Rockwell, we never went back because the mosquitoes and flies were annoying us. Their full pledge restaurant along N. Garcia is still down to earth and serves the same quality of food. I liked their idea of having a living/dining room area with TV that you can rent for P100/ hour. It was perfect for us especially since we have kids and we are a big group of 8. Also, this is good if you want to watch a much awaited telenovela with your officemates or simply watching NBA with your friends.

Overall, Som's is highly recommended for the Sukho-Thai taste of Thai Food except for the Pad Thai.

Check out the Som's Noodle House Menu 

Technorati Tags: Som's

 
Inside we were surprised that Som's was a spacious and can accommodate 50+ people. I liked the simple down to earth interior -- nothing fancy but you would feel at home and at ease.

 
Thai Ice Tea (P30+).  Aidan did not waste any time to consume one of favorite Thai Iced Tea.

Tom Yam (P135+).  It looked super spicy but when you taste it, even Aidan could take the chili levels of this soup. We loved this and this is how we like our Tom Yam Kung.

Bagoong Rice (P95+).  This is home-made bagoong rice and it resembles that of Sukho Thai except that the presentation was toned down.

Green Curry (P102+). We love the curry!! It is rich, spicy, and I can still taste the yumminess of this dish. I can't wait to go back to Som's.

             
Pad Thai (P102+).  This is always a disappointment. It seems they got it from those ready made, do it yourself pad thai products.

Som's Noodle House
1766 N. Garcia St. Corner Milagros St. Brgy. Valenzuela, Makati City
Telephone No: +63 927 440 6399

This is along the same road as St. Andrew's Church and the closed down Cafe Maestro.

Pinoy Blog Mascots *** Check out the juicy updates as of 05/30/07 ***

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This post is a collection of blogs that I admire because of the blogger's:
1. Passion and love for designer toys,
2. Travel "gnome"  inspired by the 2001 movie Amelie  where she brings her father's gnome in her travels.
3. Cosplay (costume-play) Characters

Please share with me if you came across interesting blogs with their own "mascots" (for the lack of a better term).

Title: Mistula's Uno (www.mistula.com/uno/) by Joey

I'm amazed at this so called Ball Jointed Dolls (some call it Asian Ball Jointed Dolls) or BJDs for short. It costs at a minimum P30,000 a piece and Joey of Mistula is the first pinoy to have a BJD in the Philippines aptly called Uno. You have to buy it straight from the manufacturers from Korea or Japan.  To date, Joey would have 4-6 BJDs already and you can see her dolls in her Mistula.Com Uno site. The dolls are 2 feet tall and looks creepy according to Nina and I would have to agree from the photos on the blog. 

What are Ball-jointed dolls (BJDs) or Asian Ball-jointed Dolls (ABJDs)? They are realistically proportioned dolls, usually manufactured in east Asian countries (primarily South Korea and Japan). These dolls are fully articulated with ball joints at the appropriate locations on their bodies. These dolls are fully poseable and customizable, with removable wigs, eyes, hands, feet and heads. Many different variations are available. Clothing, shoes, jewelry, and other accessories are also available. Much like collectable porcelain dolls, BJDs are often collected by adults. Like many vinyl baby dolls, they are often anatomically correct.

Ball-jointed dolls follow a traditional Asian view in their aesthetics. The designs are diverse and range from anime-inspired to the hyper-realistic. They are often considered to be collectors items. Many owners assign their dolls to a certain personalized character, and they are sometimes used as subjects of artistic works, such as photography.

 
Title: Be@r Brick Love (bearbricklove.blogspot.com)  by Juan Ariel Comia

What is a be@rbrick? "Be@rbrick is a collectible toy designed and produced by MediCom Toy Incorporated. The name is derived from the fact that the figure is a cartoon-style representation of a bear, and that it is a variation of MediCom's Kubrick design. The @ sign in the place of the letter a is a visual device that is a part of the Be@rbrick brand, and as such, a trademark of MediCom Toy."

It is fascinating to see the different kinds of cute little bears which resembles a Lego bear.  This young blog is dedicated to Ariel's love for these little creatures and his own personal Be@rBrick collection. I like the way he creates stories out of each be@rbrick complimented by a well composed portrait. I actually wanted to buy one after reading Ariel's blog, especially if there would be a Pinoy be@rbrick version.

 
Title: Teenage Kicks (isabetlog.multiply.com) by Isabelle Ramos

Here is an interesting concept which provides a fitting tribute to the "Tabo" as a symbol of pinoy culture. Being a part of NU 107, she has the privileged to interact with artists and she was able to convince them to have a creative pose with the "Tabo". I like the Nina Sandejas blowing Tabo pose. I wonder what was her inspiration for this Tabo series. I wish I could meet her someday and probably have Aidan pose with the Tabo too. 

It started out as a conversation on toilets and bathrooms between Kage Gozun (kagey.multiply.com) and Millie's random-conversations-about-bathrooms. This was the blog post that gave life to the whole group:  What do you do with a tabo?!  This gave birth to the legion of tabo travelers.

Title: Where in the World is Spiderman? (spiderman.kwentongtambay.com) by Batjay

This spiderman "gnome" has been to more countries than I do. This is probably one of the longest running "gnome" pinoy blog which started 3 years ago (June 2004). Since this is a Batjay's blog, you should expect to see funny poses of spiderman and sometimes, rated R kind of poses. I wanted to have a similar companion for all my travels in the Philippines but I'm still waiting for someone to give me a travel "gnome".

Technorati Tags: be@rbrick, mascots, pinky:st

 
Title: Pinky:St Sumire/Sayuri (www.flickr.com/photos/nina/) by Nina The Evil One

"June 21 marks the day I owned my first Pinky. Sayuri, a PK010 Sumire, shares a birthday with my cousin. I chose this Pinky because of the five other Pinkies available in the store, she is the most similar to me." -- Nina

I got introduced to the world of Pinky:St by Nina whom I met in one of our Pampanga Trips. These girls are really cute, check out the complete list of Pinky:Pix.

What is a Pinky:St?
"Pinky:St, also written Pinky Street, are plastic (Polyethylene Terephthalate) figures designed by BabySue and manufactured by the Japanese company Vance Project. Currently 14 regular Pinky Street dolls and an accessory set have been released (a second set has been given an August 2007 release date), as well as repaints. Repaints are differentiated from the original-color releases by sequential lettering (e.g., the first repaint for the first doll is referred to as 1A, the second repaint as 1B, etc.) The figures are compatible with 1:18 scale dollhouses, furniture, vehicles and accessories.

" A unique feature of the Pinky Street dolls is interchangeable parts. The heads, hair styles, clothing and accessories can be easily switched between figures according to taste. Beyond the base sets available for purchase, the figures also enjoy an active customization community. Pinky garage kits are also available. "  (wikipedia)

 
Title: Curry puff, lah ! (www.flickr.com/photos/currypuff/) by Khursten Santos

Her flickr site is dedicated to her Pinky collection and I must say the photography is really good. Check out the Greenbelt Park series and how I wish that I would also have a doll model for my photos...

 
Title: Merlin's Adventure (www.flickr.com/photos/via/) by Happy Via

" Inspired by the movie Amelie and her father's gnome, I've created this gallery of my favorite stuffed toy -- Merlin, the spotted owl (aka Spotto). He loves to travel! He was given by a good friend of mine, Mavi! He, unfortunately, doesn't have a picture with her."  - Happy Via.

Via is a pinoy based in the US and I met her when she was on vacation in the Philippines. I think Merlin's adventure was only limited to the U.S. and I hope someday that she would bring Merlin to see the wonderful sights in the Philippines.

 
Title: Miss McDonalds (miss-mcdonald.livejournal.com) by Genie Ranada

Whatever happened to Miss McDonalds? I was fortunate to see her last exhibit in SFA (Store for All Seasons) but I never really got a chance to meet her personally.  This was a blogosphere favorite in 2005 and I was wondering if the McDonalds franchise decided to pursue a case against her. Please share any insider scoop on what really happened with Miss McDonalds?

Title: Aidanacious (http://aidanacio.us) by Our Awesome Planet

As for me, Mila is right, I have Aidan as my travel companion. He actually has a photoblog of his own maintained through the love and dedication of his mom. If most people would have physical albums, Aidan has a photoblog ever since he was born. I do hope we will be able to maintain it as long as possible.

Gaster Deli-cious!

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Gaster - a modern european deli which means "stomach" or "belly" in greek.

In its 4th Reincarnation, Gaster Deli @ 6750 is perhaps receiving good karma these days. This is the fourth transformation of this corner restaurant in 6750 by the same owner which used to be known as Giraffe, Dream Bar and in its recent past life, Quisine.  The highly anticipated opening of Gaster Deli last Monday, May 21, was well received by the 6750ers which includes folks from our company, caltex, microsoft, etc... The food is expensive and there is a bet whether Gaster Deli would survive this time around. This is the closest we could get to a Cafe Central setup (ala Friends) near our office. Good thing they serve good Illy's coffee (suppose to be the no.1 coffee in Europe) as their secret weapon against Starbucks and UCC.

So far, we are getting great raves and reviews from people who have tried it for the first time. We tried all the pasta and rice options, which is the only affordable meal for us, and all of them were great!  I heard people raving about their prime rib (P770+), and strawberries in the shelf, etc. As if all the people who have tried their food on their first week of operation, came out with songs of praises and a vow to come back the next day. As for me, I've eaten thrice in the span of 5 days, and can't wait to try their wide assortment of gaster-deli-cious menu.

Gaster Deli Menu
(Check out the menu so that you won't have an awkward look when you decide to go for the cheapie ones. Or you can just go in, sit down and just say what you want to order, as if you are a regular in this place. I wonder if they have those secret dishes not indicated in the menu.)

Main Course - Meat, Poultry and Fish -- The prices are enough to keep me turn quickly to the next page.
Soups, Pasta and Rice -- Only items we can afford when eating out for lunch.
Appetizers and Salad
Sandwiches -
Breakfast Menu -- I can't wait to try this next week.
Desserts Menu -- decent desserts but I wouldn't go here just for this.

Finally, a great restaurant right underneath our office.  Thanks to Chef Chris Kalaw and Chef Mike Tinsay for a job well done with the Gaster Deli-cious gourmet dishes .  This is definitely better than Swiss Deli in Pioneer.  Have you tried Gaster Deli? If you see me here, please don't hesitate to say hi :)

Technorati Tags: 6750, Gaster Deli

 
" Our design concept is a seamless integration of store and restaurant operations never seen before in the country. Modern Architectural detailing provides strong character and whimsical feel that suggests movement and warmth. "

A gourmet resto with integrated retail shelves? I'm sure it is just a good excuse to be unique but I did not like the mix. It would have been better if it was gourmet resto, cafe and a karaoke bar :) Or why not just create a Cafe Central like the one where the Friends gang would hang out?

In terms of design, the accent pieces like the lamps and wall patterns were done very well. Although you could notice the poor workmanship in the crooked floor tiles or the warped plywood ceiling. You could see that they have to rush through the setup of the resto so that they could open in time in May.

"Our gourmet section showcases the finest goods that money can but (?) from the world food markets.
"Our wines and liquors - carefully selected from around the world to ensure your total satisfaction."

Ok I detected a wrong spelling in their menu-- the "but" should have be changed to "buy". But who am I to criticize, I make a lot of grammar sins and spelling errors in my blog! (sorry for that :)  As for the selection of goodies in the deli, I don't have feedback if the items are really uniquely imported just for gaster deli or you can just buy the stuff anyway in Cash & Carry, Landmark or Rustans.  I saw a keg of the best beer in Germany which costs P1,400! I want to try it during a team celebration.

Here is a view of the mezzanine floor where they can accommodate a more intimate setting of group lunches/ dinners.

Italian Soft Bread  (P150++) served with Babaganoush, tatziki, and tarmasalata

I love the tamasalata dip. The soft bread feels soft but heavy when you eat it. P50++ for one long bread and a dip, is expensive don't you think?

 
Prawn Bisque (P250++) - Linguini sauteed in a prawn bisque and tossed with baby prawns, wilted spinach and sundried tomatoes .

If you like prawn bisque taste, then this pasta is for you. The pasta servings are good for two despite the fact that the waiters insist that it is only good for one. You could decide to share but there is a feeling that sharing is not allowed in Gaster Deli.

 
Chicken Parmigiana (P230++). Breaded Chicken fillet topped with shaved parmesan served with linguini tossed in a tomato sauce and basil sauce.

I know of two persons who tried this and both of them are raving about how good the tomato sauce and basil combination. Also, the addition of the chicken makes this dish all worth it! 

Scallop and Herb Risotto (320++). Pan fried scallops served with a three herb risotto topped with parmesan cheese.  I will order this next time. I never had the guts to ask for a bite just to taste this. Looks good, yummy, and rich in carbo.

Iced Lemon Gateau (P70++).  If you are looking for a good dessert to end your meal, try this lemon gateau. What is a gateau? It is a rich sponge cake mixture, filled with cream and iced. It is french for cake.  I like lemon cakes when I got introduced to it when I ordered the Lemon Torte from Roshan.

 
Orange Creme Brulee (P90++). Just a perfect serving of creme brulee.

 
"The introduction of modern designer furniture pieces gives dept and evokes a casual, modern, fast paced lifestyle. "

I love the long back chairs! This is one of my favorite spot.

Did I mention that Gaster Deli has a lovely young staff? Thanks for the great service so far !

Gaster Deli @ Ground Floor of 6750.
Tel No. +632 813-6750  (nice number!)

Rodic's Makati Invasion

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We decided to check out what is the real buzz about Rodic's Tapsilog. Being a green archer, I'm just starting to discover UP's foodie delights.  In fact, I was talking to Ivan Henares to give us a tour of U.P.'s legendary food places.  Rodic's tapsilog is quietly invading Legaspi Village with two branches -- one in Salcedo Street and the other one in Adelantado Street near Makati Medical Plaza.  A canteen in a Makati setting which it serves "Jollijeep" type of food in a nice quaint turo-turo setup. The Salcedo Street branch is owned by Ma. Socorro Tecson Mangahas, the daughter of the original owner of the Rodic's in UP.

The Bestseller in the house is of course Rodic's Tapsilog.  All the silog meals comes with free ice tea and it would only costs P60 net. The Tapsilog is like a shredded bits of sweet beef that is similar to the fruity beef or pork my wife used to buy in Shin Tong Yong (I'm not sure if this is still alive). This is an interesting take on the Tapsilog and now I know why UP folks keep raving about Rodic's. One of these days, I'll try to visit the original store in UP.  Have you tasted Rodic's before?

Another UP popular food place I've been to is the Chocolate Kiss Cafe - The Good Stuff?

Technorati Tags: SanFo Treats, Tapsilog

 
I decided to surprise Rache one Saturday morning. She likes to eat home-cooked Filipino food and I thought Rodic's in Makati was the perfect lunch venue.

 
There are pre-cooked food served turo-turo style. Somehow you feel that the food is clean and safe to eat because of the restaurant setup.

 
We tried the Sisig but we did not like it because it is full of fat. I guess you get what you pay for.

 
They try to keep the canteen setup with plastic chairs and tables. What is interesting is the Spice of Life Mural inspired by Larry Alcala depicting the life in U.P.

 
This is one scene which I do not understand. What's the significance of the nuns ringing the church bells?

 
This is an interesting take on the scenes in U.P. Oblation.

Rodic's Diner since 1949:
Telephone #: 75-928-75

Viajeng Cusinang Matua [1of5]: Cucina ng Atching Lilian Borromeo

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Preview:
Viajeng Cusinang Matua: Top 10 Things You Should Know Before You Join

Technorati Tags: kapampangan culinary tour, viajeng cusinang matua

                         

Viajeng Cusinang Matua: Top 10 Things You Should Know Before You Join

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Viajeng Cusinang Matua: A Kapampangan Culinary Tour (bigger version)

"Kapampangan cuisine is highly regarded as one of the most delicious variety in the Philippines. Discover the secrets of the locals and explore the rich culture of Pampanga through this one of a kind cultural culinary experience."

We joined the second run of the Viajeng Cusinang Matua last May 5, 2007. I will blog about the entire experience in the Viajeng Cusinang Matua Blog Series (5 posts), to give you a virtual tour of what this Viajeng Cusinang Matua is all about. Before you sign in for the 3rd run on June 9, 2007, let me give you our perspective about this tour.

Top 10 Things You Should Know About Viajeng Cusinang Matua

1. Viajeng Cusinang Matua literally translated as Tour Kitchen Old which means tour of the home-cooked kapampangan cuisines. The tour changes every time so that one could join the tour as many times as possible. It is also a good excuse to refine the tour to weed out what doesn't work and improve it over time.

2. The people behind the tour are Karlo De Leon, one of the travel bloggers in our country and Tracey Santiago, Alquimista, Inc. a Pasig Jaycee who conducts tours and field trips for schools and institution. Both are not Kapampangans, so they have to work with their Kapampangan consultants: Lilian Borromeo: Cooking Show host and Famous Kapampangan Culinary Expert; Karen Shih, Kapampangan Food Blogger (The Pilgrim's Pots and Pans) who lives in Sta. Rita, Pampanga: and Willie Carpio, Restaurateur in Sta. Rita Pampanga.

3. It is great that the tour is designed to go into the old houses of Kapampangans and you cannot go there on your own. This is one of my motivation to join the tour. I wanted to really know what Kapampangan food taste like because I truly believe it is one of the best if not, the Filipino food of the Philippines.  If you have been reading my blog for a while, this is my 4th culinary tour of Pampanga. Also, we were excited to check out the famous Sta. Rita Sansrival.

Related Post: Pampanga Food Trip- A Culinary Tour of Pampanga 1.0

4. Overall, it was a very good experience but there's a lot of improvement areas. We thought that it was not well researched and the highlight of the tour is eating and the church / furniture visits seems like a good excuse to pass the time between food stops. It was a long tour and at the end of the day, you'll feel physically full but intellectually lacking of information.  We would have like to know more of why the Kapampangan food are very tasty and much known. They should have explained the Kapampangans do not scrimp on ingredients because they want it to be a rich culinary experience.

5. Unfortunately, it did not deliver its promise of a delicious Kapampangan Cuisine. The food served are high-end Kapampangan food which is not your usual kapampangan comfort food like the ones you'll taste in Abe, Serendra or the Sisig of Pampanga. We missed eating the famous pampanga Sisig, or the Inihaw na Hito with Buro or the exotic Camaro of Pampanga. The only memorable food are the Kilayin of Lilian Borromeo, and the Cocido and Almondigas at the Gosioco house.  And we love the buco sherbet during lunch!  We had several servings of it and it was almost bottomless!  It is a good thing that in their 3rd tour, they are putting in Everybody's Cafe to serve the everyday comfort food of Pampanga. Check out my previous post  What a Spankadventure: The Very Best of Pampanga Cuisine!

Technorati Tags: pampanga, viajeng cusinang matua

6. The first run was mostly a media tour so expect great rave reviews about the tour. The second tour was a mixed reaction and just based on conversations from people in the tour, there was a mismatched in the expectation of what Kapampangan food should taste like. (For the tour participants -- please post your raves and reviews in the comments)

7. Don't be caught up by the marketing gimiks like the cost really is just P2,200 and the 500 discount is a good marketing ploy to give you a sense that it is a good deal. Each tour is a special edition because it changes everytime and they made sure that it is somehow unique from the previous ones. The testimonials in the poster above comes from media and the PR agencies who never paid for their tour.

8. Finally we were able to taste the famous Sta. Rita Sansrival by Ocampo-Lansang Delicacies. It was a disappointment because it taste like butter with a coconut twist. Good thing the other sweet treats like pastillas with dayap, uraro, and turrones de casoy were really good.

9. The tour was not really child-friendly but I'm glad that they let Aidan joined for free because we always bring him with our adventures. Some suggestions: they should have a kids rate P500 perhaps; there should be a kids friendly menu (simple comfort food); and probably availability of high chairs.

10. Overall, I would recommend it.  Remember to interact with the other tour participants because the value of tours like this is not only in exploring the culinary tour of Pampanga but meeting wonderful people who share the same interest.  Get a chance to interview the organizers and the culinary consultants -- they are wonderful individuals. We thought that P2,200 is just the right price because if you were to do it on your own, you will spend this amount for just the gas anyway.

(See the details of the June 9 Tour below)

Part III VIAJENG CUSINANG MATUA: Special Ed
Yes folks, after much waiting, we finally decided to do another go - the third run of Viajeng Cucinang Matua will be on June 9, 2007 . This time around, we will have side trips to some of Pampanga's pasalubong and delicacies stores.

The Kapampangan cuisine is highly regarded as one of the most delicious variety in the Philippines. Discover the secrets of the locals and explore the rich culture of Pampanga through this one of a kind cultural culinary experience.

On June 9, 2007, we will bring you to an extra special tour..
...we bring YOU to the some of the old kitchens of Pampanga...because the best Kapampangan dishes are made at home. As a special treat, we will also take you to some of Pampanga's Pasalubong stops so that next time you drop by, you know where to go for delicacies and delights.

RESERVE NOW. Limited slots only.

Itinerary
Departure from M.M. (6:30)
Breakfast - Cucina ng Atching Lillian Borromeo
Merienda - Kabigtings Halohalo
Lunch - Everybody's Cafe - Home of Authentic Kapampangan Cuisine
A Glimpse of Betis Church - The Sistine Chapel of the Philippines
Merienda - Betis Crafts
Dinner - Cucina nang Atching May qng Gosioco House
Departure from Pampanga
Arrival M.M. (10:00PM)

Tour Fee
Get a P500 discount and pay only P2200 if you reserve on or before May 31, 2007. Tour fee is P2700 from June 1 - 6. Last day of payment and registration is on June 6.

The tour fee includes:
Lecturer fees
Entrance fees
Transportation to and from Pampanga
Set and buffet dishes (Breakfast, Lunch, Dinner, and Meriendas)

Pickup/Dropoff Points
5:40AM - Starbucks Greenbelt 1 (in front of AIM)
6:10AM - McDonald's El Pueblo
6:25AM McDonald's Edsa-QAve (near Quezon Ave MRT Station)
 
For those interested, please Email me for reservations. For those who have joined us before, it would be great if you could forward this to your friends :)

Hurry Hurry Hurry! We have limited slots :)

Karlo De Leon, The Sleepy Traveler
karlodeleon@gmail.com
0921-700-0512, 0922-337-5286

Tracey Santiago, Alquimista, Inc.
pmcsantiago@yahoo.com
0920-9235615, 0922-856-1972

San Fo Treats - Apple in Caramel Chocolate

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Have you tried one of these Apple coated in Caramel Chocolate?  It looks yummy and we cannot resist it despite its P80 price tag for this apple coated with caramel, chocolate and nuts. The apple treats ranges from P60-P85 and you'll wonder is it really worth it?

The only problem with this dessert is the apple. How long has the apple been there? Will it not rot after several days? Well, we got our answer when we sliced our apple. Two-third part of the apple was already rotten so we were only able to eat the top 1/3 part.  Next time, I will ask the lady to cut the apple so that I'll see the insides before paying the hefty price of P80 but my wife says otherwise. The apple was there for days already. It would have survived a week if it was just a plain apple but with the coatings, it would just be a few days.

Can Aidan resist these apple? Can you?

Technorati Tags: SanFo Treats

The  Apple or Pears coated in Caramel Chocolate with toppings are available at SanFo Treats, Glorietta (Fun Ranch and other malls).

A Turning Point in Philippines History?

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I've always believe that if only Filipinos believe and love the Philippines, we can achieve any goals we set our minds and hearts to. This May 2007 marks the turning point in Philippine History. Perhaps this is the start of a tipping point towards Philippines' greatness. I can feel it in the air and there is so much hope that we will become a great nation.  Let me share with you why I'm so proud to be a Filipino today:

1. Congratulations to Noelle Wenceslao, Carina Dayondon, and Janet Belarmino  for becoming the first Southeast Asian women to summit Everest, and the first women in the world to traverse Everest! I must admit that at first I did not have faith that they can do it but they proved us wrong. If they can climb Mount Everest, this gives hope and inspiration for all of us to conquer our own Everest. To think that Janet just gave birth to their five month old baby boy Himalaya. Ang galing ng Pinay! (Official Blog: Pinays on Everest)

2. God truly works in mysterious ways. Fr. Eddie Panlilio became the first Catholic priest in the country to be elected to public office in what is being touted as a “people-powered” unprecedented run for governor of Pampanga.

"Panlilio who got a total of 219,706 votes in the six-cornered race, winning by a lead of only 1,147 votes...The decisive votes that clinched his victory came from Magalang, a predominantly Catholic town, where 11,095 residents voted for him.Panlilio’s major rivals were Lilia Pineda, an incumbent provincial board member, who got 218,559 votes, and reelectionist Gov. Mark Lapid who received 210,875 votes." (Miracle in Pampanga by Tonette Orejas )

3. The Filipino voters have matured politically!! Yes!! Finally, Filipinos are voting based on performance, results and credentials.

"The citizenry has become sick and tired of actors and actresses in elective posts. Cesar Montano, Richard Gomez, Christopher de Leon, Lito Lapid and his son Mark, all movie idols, suffered humiliation at the hands of lesser known personalities....The only exception is actress Vilma Santos who won by a big margin over incumbent Armand Sanchez in the Batangas gubernatorial race. The reason behind her victory is her exemplary performance as Lipa City mayor." 

"The biggest loser in the electoral contest is boxing idol Manny Pacquiao who ran for the congressional seat of South Cotabato. He suffered a knockout at the hands of a woman, reelectionist Darlene Antonino-Custodio, who was running scared and was the underdog."
(Upsets in the just-concluded polls  by Ramon Tulfo) 

4.  There is a mysterious reform movement happening in the country because everyone is sick and tired of the corruption in the government! Most of the Genuine Opposition are winning in the National Elections!  I was surprised when I asked my mom who to vote, she said if you don't know the candidates, just vote for the Genuine Opposition candidates.  For the record, I voted for Noynoy Aquino, Joker Arroyo, Alan Cayetano, Chiz Escudero, Kiko Pangilinan, Sonia Roco, Antonio Trillanes, Manny Villar, Migz Zubiri, and Ang Kapatiran: Dr. B Bautista, Adrian Sison and Jess Pares. We were hoping for the Kapatiran to win but at least Trillanes was able to get in the top 12.

5. I can't believe that the Peso to Dollar conversion rate is now at its all time low P46.xx to a $1 despite the elections! I love the graph below :) Can we see a P40 to a $1 conversion rate? At this point, I am very optimistic :)

 

We are three years away from having a great leader for the Philippines. All of us need to be vigilant and this is an exciting time to be in the Philippines. Time to celebrate and invest in our country. We love the Philippines!

Technorati Tags: Philippines

Trinoma Misadventures

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Trinoma, Triangle North of Manila, "soft" opened last 16th of May 2007. The much-awaited opening of an Ayala Mall outside Makati was disappointing. The misadventure started with a game of "Find a Parking Spot" where guards were there to confuse you so you get to tour the mall and you don't get a parking space immediately. Don't just park in the open space parking outside the mall, because you will miss on all the fun in playing the game. The fee for playing the game is P30 for the first 4 hours :) Most of the malls that opened which includes Mall of Asia and Serendra, usually have free parking on their first 2 weeks but not Trinoma.

After you get your parking spot, the architects created a maze disguised as a mall which is not characteristic of an Ayala Mall but more of a Robinson's Galleria Mall. Good luck in finding the shops or resto you want to go to but I'm glad that customer service is available, if you find the information counters. The main lobby area (pictured above) is well landscaped but nothing really to rave about. Don't you think there's so much vertical beams around the mall?  There is also a road block in the maze where you will have to find your way to enter the mall if you are caught having dinner outside the Main Lobby area after 9pm.  Another good luck in finding your way back to your parking.

I was just having fun at this post because "soft" opening for Trinoma means stay away from this mall until the dust settles.  I've checked out the list of restaurants and shop in the hope of finding something uniquely Trinoma but there was none. Let me know if you find something interesting in Trinoma that is worth raving about. I live in the Malate area so it was not worth the hassle to go to Trinoma. We should have just eaten in SM's The Block which have more interesting restaurants and shops.

Check out the rest of our Trinoma Misadventures....

Technorati Tags: Trinoma, Triangle North of Manila

 
The main activity center resembles that of Glorietta Mall. I can imagine how crowded it would be during the weekends.

 
Perhaps, the most entertaining part of the evening was when Aidan met Ronald Mcdonald himself.  Surprisingly, Aidan was not scared of Ronald.

 
The Food Choices have interesting couches amidst the dining tables. It was just claustrophobic because of the low ceiling.

 
There were booths located on the dark left side of the photo above. Food Choices have a good variety of restaurants that is why this place is packed with crowd.

 
We decided to eat at Crustacia Crabs & Seafood which have a small area but interesting interiors.

 
Vietnamese Fresh Spring Rolls (P195++).  This was not bad for a P50 for each roll.  Shrimp was not fresh nor the rice paper was not in good quality.  This was one healthy choice.

 
Thai Catfish Salad (P165++).  Just the right amount of serving and it tasted OK.

 
Thai BBQ Chicken, half (P230++).  Chicken was not marinated very well and hence it was not tasty. We had to request for a lot of sauces to compensate for its taste.  Better to buy a cheaper whole Andok's lechon manok.

 
This was the highlight of my night, when Aidan was in the mood to pose in front of my camera. I'm not sure why he poses this way or who are the people he was imitating. He likes tilting his head towards his right shoulders.

This is yet another pose and he likes the no look pose with hands behind his head. I should take a picture of Aidan with just his Pampers on in this pose.

Let me know if you have a Trinoma secret place. Thanks!!

Casa San Pablo, Laguna

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"Tucked into a corner of one of San Pablo's still-genteel family compounds, Casa San Pablo is a cozy country inn surrounded by Baguio-like pine trees and sprawling lawns. It is country charm that lures visitors here-- portable hammocks make for moveable feasts, lounging chairs looking out into a grove of young palm trees, and the swimming pool is surrounded by hundred-year-old trees. At night, pathways are lined with candlelight and mats are laid out on the lawn for moon gazing.

"Avid art collector and hobby enthusiast Boots Alcantara and his wife An Mercado-Alcantara, writer and magazine editor, run Casa San Pablo. The main cottage, with its eight bedrooms, reflects their pursuit of contemporary and folk art, eclectic junk-turned-art and literary collections. Each bedroom is designed with wit-- Laguna papaer mache' horses, miniature cars, seashells, auto parts, and clay leaves. It is the ideal getaway for those looking for a change to recharge their creative energies and re-learn to look at the world with new childlike wonder." (Casa San Pablo Official Website: www.casasanpablo.com)

This is one of the best jump off point for you to discover the Viaje Del Sol Destinations. Don't get lost with the flowery words of the marketing brochure and website. I'll share with you what Casa San Pablo really is: