(A Guest Blog Post by Janice Villanueva, Founder, Mommy Mundo)
How do you spot a modern mom? She's confident, self-assured, lives an active life whether that means being fit or being active in an endeavor that brings her fulfillment. She’s updated on trends and principles that will help her improve as a person and as a mom. She uses technology to be in touch with loved ones, run her household and also gain information. She is also quite discerning about products she uses especially those that are for her family and kids.
In the 12 years of Mommy Mundo’s existence as the go-to resource for modern moms in Manila, we’ve spotted these interesting trends among the hippest most active sling-wearing, label-reading, gadget-weilding, playground-heading women in the metro.
What if you mix a passion for food and travel? You get some sort of inspiration just like Kelvin Ngo, founder of Merry Moo. For those in the know, Merry Moo is an artisanal ice cream brand that creates fun, fresh and delicious ice cream. It is made with non-Ultra Heat Treated dairy and local ingredients, whenever possible. Aside from the quality of freshness, what makes the brand stand out from all the rest is its unique flavors that would excite any palate.
A lot of people are excited about the must-eat place of 2013 in Manila — Chef J. Luis Gonzales’ VASK.
Chef J. Luis worked for some of the top restaurants in the world — #2 El Celler de Can Roca, #3 Mugaritz, and #8 Arzak — all based in Spain. He also worked at El Bulli (and had a short stint in Noma).
He decided to move to Asia and worked for Sofitel and Shangri-La Boracay initially. But he was really passionate about establishing a Basque Restaurant in Manila where he can showcase his creativity, introducing both the traditional tapas and modern cuisine using the latest culinary/molecular gastronomy techniques.
We celebrated Easter with the family at VASK with their special set menu of traditional Basque Cuisine (P1,950+/person). Here is our Happy Easter experience:
VASK MODERN TAPAS & GASTRONOMIC CUISINE 5th Floor, Clipp Center, 11th Avenue Corner, 39th Street, Bonifacio Global City, Taguig (Beside CVC Law Building. Near The Goose Station and St. Michael the Archangel Church in BGC) Telephone: +632 217-6563 Mobile: +63 920 974-4742 or +63 917 806-5292 Email: [email protected] Facebook: VASK Modern Tapas & Gastronomic Cuisine Twitter: @VaskManila
Operating Hours: Dinner Time only. Two seatings: 6.30pm and 8.00pm.
In Filipino food language, barbecue or BBQ refers to grilled meat on a stick—usually pork or chicken. It is a popular fare in the streets, in malls, in parties and other occasions. It’s convenient, tasty, and has become a favorite of many. With all the different kinds of barbecue out there, the one brand that you must try is Cuisiniers.
Chef RAYMUND C. FABRE of Cuisiniers has perfected his family’s barbecue recipe and developed his grilling technique to create the best barbecue in town. No bull. His recipe has actually garnered an award in Food Magazine’s Food Backyard Barbecue Cook-Off where he won “Best BBQ Pork Skewers Category” in 2012.
Singapore has its Hainanese chicken, Thailand has its Pad Thai, Vietnam has its Pho, and the Philippines has its… Well, how about some Crunchy Belly?
Carnivores would crave for this unique creation by Carlo’s Kitchen. It’s a pork concoction that’s a cross between chicharon and lechon kawali, except it’s not made out of pork rind but the belly part of the pig. The only thing that it has in common with chicharon is the way it looks, and maybe the way it sounds once you get a bite of it. The crunchy belly is actually more of a bagnet—a finger food version of it.
SOLAIRE, a French word meaning “the breeze from the sun” inspired by the Manila Bay Sunset, is the 1 Billion Integrated Resort & Casino project of Enrique Razon in partnership with Global Gaming Asset Management. The GGAM group is behind some of the world’s best Casinos: Venetian Las Vegas, The Sands Macao, the Venetian Macao and Marina Bay Sands in Singapore.
It promises to change the game in Manila by bringing in a world-class Casino better than the ones in Macao or Atlantic City and at par with the World’s Best in Las Vegas. World-class entertainment is not complete without the finest restaurant experience that Manila has ever known.
This is a historic opening in Manila that every Filipino is excited to see – that would indeed change the World-Class Lifestyle and Gaming scene in Manila.
We got to interview the Management team behind Solaire, got a preview of what’s in store in the signature restaurants of the resort, and get a taste of how world-class the facilities are.
SOLAIRE RESORT: The Game is About to Change Series
We celebrated Raphael’s third birthday in Binondo because his birth date, February 10, coincided with the Chinese New Year of the Water Snake this year 2013.
It was a different kind of gimmick because we now have Ramada Hotel, an international standard hotel in the heart of Binondo, where you can stay overnight, enjoy the yummy treats of Binondo, and take advantage of the shopping deals at Divisoria in a more leisurely manner.
The Hotel was also the best place to experience the Chinese New Year countdown, watch the fireworks and feel the authentic vibe of the new year around the oldest Chinatown in the world.
Here’s a photo essay of our Discover Binondo Birthday Gimmik with the Family:
There is no doubt that Food Businesses are booming in Manila specially the Baking and Food Service Industry. Knowing the new flavors and new trends is crucial in taking advantage of this boom.
I had the privilege of asking Mr. James Chua, Director of Filipino-Chinese Bakery Association (FCBAI), the group organizing the biennial Bakery Fair, about the Bakery Fair 2013 and why you should not miss it?
Question #1: What is the story behind the Bakery Fair and what makes it unique?
The Bakery Fair is a non-profit event organized by the Filipino-Chinese Bakery Association, Inc., with the participation of its members and allied industry players.
It is designed to provide a forum where suppliers, small- and large-scale bakers, and buyers of baked goods as well as baking implements and equipment can all meet on common ground and share information, ideas and products.
It seeks to improve in the quality of exhibitors and learning experiences for bakery operations, trade visitors and baking enthusiasts alike.
Its goals have always been to invigorate the baking and foodservice industry, and to provide professional competence and better service to it for global competitiveness.
The Bakery Fair is now on its 7thbiennial year, having started in 2001. It is held during every two years to keep things fresh and to showcase new trends and advances in baking technology. It is held during the first quarter of the year, usually after Chinese New Year in coordination with and with respect to the international exhibit season, so our schedule does not clash with other exhibit events. Also, this is because businesses are always on the lookout for something new or to expand in the first quarter, when all the holiday rush is done with.
Bakery Fair is unique because its primary focus is on baking. We are still the only large-scale Philippine exhibition that has focused and specialized on baking and bakery technology.