At 7pm, the host warmly welcomed everyone and called on Bloomberry President  and COO Mr. Arasi, Parañaque Mayor Eric Olivarez, and Bloomberry Resorts Vice Chairman for Construction and Regulatory Affairs Donato Almeda. Matin Nievera sang Christmas favorites to the delight of the audience and this was followed by a lively dance from Ballet Philippines with Douglas Nieras’ Powerdance dancers.

Wine Dine  and Shop at Solaire Entertainment City

Solaire’s dining outlets are all ready to welcome guests at their respective establishments. Curated holiday menus are being offered by Finestra, Yakumi, Red Lantern, and Waterside.

Gift giving is an essential part of the holidays, and at Solaire, you won’t be wanting for selections. Choose from 6 exquisite Christmas hampers packed with gourmet treats.

Well-acclaimed fragrance brand Jo Malone is also set to open its doors at The Shoppes in Solaire this December. To make the opening more exciting, a new holiday fragrance will be made available  – the Ginger Biscuit.

A Merry Staycation

Avail of festive room packages by booking now til December 27 for stay dates from Decemeber 1-29. with a blackout date on December 24. Guests can  enjoy a buffet breakfast for 2 at Fresh and in-room amenities as well. Every booking gets an extra gift such as complimentary breakfast for kids ages 7-12,  complimentary upgrade to Sky Studio, or Happy Hour for 2 persons at Waterside. Go to Direct Bookings or the official Solaire website to access these exclusive deals.

For a truly magical Christmas, celebrate with your family and friends at Solaire Resort and Entertainment City!

Call the hotline at 632 8888-8888.

With a pocketful of glitter,

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The chefs behind the fine dining establishments come together in a spirit of Thanksgiving and encourage their patrons to do their share as well.  Each plate takes the diner into a culinary journey while the host restaurant does its share in giving back to the community.

Among the participating A-list Filipino establishments are: Alegria Manila, The Black Pig, Chef Jessie Rockwell Club, Ember, Flame by Discovery Primea, Gallery by Chele, Helm, La Cabrera, The Test Kitchen, Tiago’s Restaurant, Txoko Asador, and Your Local.

Globe Chief Sustainability and Communications Officer Yoly Crisanto says, “Globe is not only a service provider, we are catalysts of change, forging pathways that seamlessly link our customers to opportunities where they can make  difference and leave an impact.” On the other hand, RG Orense Digital and Social Strategy Head explained, “We are using the power of social media to increase awareness and support to meaningful projects such as these. Engaging with Facebook’s Fine Dining Club Philippines (which boasts of 23,300 culinary enthusiasts) is a move to  leverage that particular platform’s passion for food and use it to make a difference.

Globe Platinum customers are in for a treat with priority booking access through their dedicated lifestyle concierge exclusively for Globe Platinum and Fine Dining Club  Philippines members from October 14-October 28.  Special treats also await Globe broadband customers who avail of the Hapag Movement tasting menus from November 20-30.

Gourmet Giving Series Schedule

The event builds on Globe’s Hapag Movement series which bridged World Hunger day to World Food Day. Since its launch in August of last year, the Hapag Movement has raised close to P22 million, impacting close to 70,000 Filipinos through supplemental feeding and livelihood training.

With a pocketful of glitter,

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Inspired by the classic Italian flavors that Mama Lou’s is known for, Premio Ristorante’s  menu offers an upscale twist to dishes that are both familiar and surprising. Having opened its doors South of the metro barely three months ago, the daily full house patronage of diners old and new is testament to its successful pull. To up the ante, diners are transported to an Italian village café once they step inside. A big arch with Boticelli’s Birth of Venus is suspended majestically in the ceiling and to the far right is a replica of  Da Vinci’s Mona Lisa -both works of art symbolizing Italian elegance and artistry.

Another brainchild of CEO David Sison, Premio offers a unique dining experience with flavors inspired by Rome and Sicily, mixed with fresh ingredients from local farmers. For antipasti, we love the Sicilian Sashimi (thin slices of salmon, tuna ,and white snapper with fried capers, onions and EVO vinaigrette). For mains ,the pollo al mattone is a must-order. Thisjuicy whole chicken is roasted in a Valoriani oven and is served with vegetables and artisan compound butter. Another pasto perfetto is the Italian Filetto (slices of tenderloin steak cooked medium rare in nutty brown butter, garlic, and rosemary). We paired this with truffle fries and red wine. Truly satisfying! Premio also has a wide selection of pizzas and pasta but our favorites remain – Spinach and Goat Cheese Pizza and Lucio’s Truffle Pasta. Enjoy refreshing servings of gelato to complete your family Italian meal. Buon Appetito!

Average Spend: P650-700/head

Seating Capacity:80

Mama Lou’s Primo Ristorante is located at Alabang West Parade, Daang Hari Road, Las Pińas

Reservations : Call 0287158702, 09192087181

With a pocketful of glitter,

italian mamalou

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If you live in or have an early meeting in the Mandaluyong area, stop by Bake House at Level 1, North Wing.  Yes, the in-house  bakery that you see in Shangri-la Hotel The Fort is now part of the Shang Mall dining selection. Whipping up freshly baked sweet and savory bites, every indulgence here is made with natural and trans-fat free ingredients. Choose from sweet treats like the conscious cookie and various delectable croissants and pair it with a hot or cold drink of your choice. (I like the dark chocolate drink. I was given hot milk in a cup and a dark chocolate lolly that I need to dip in the steaming liquid — FUN!) If savory dishes is more to your liking then try the pancetta quiche or the beef pie. They serve whole cakes, too, like Strawberry Lychee, Quark Cheesecake and Ohaina.

Filipinos are in a Korean daze right now what with all the Kpop, Kdrama, and Kreality shows. Complete the fascination with palette pleasing dishes at Bulgogi Brothers, Level 6 East wing. For delicious Korean food that family and friends will surely enjoy, this restaurant is definitely a great choice. Enjoy mouthwatering  sweet-savory bulgogi or barbecue as you dine in front of a round grill. The cooking is as much fun as the dining itself!

All-time favorite TGI Fridays is right across and offers salads, mains and desserts. Try their whiskey-glazed baby back ribs, spicy Cajun shrimps, pasta dishes. They also serve Filipino food like pork liempo and rice.

Coffee lovers will be happy to discover  yet another coffee place in the mall. Department of Coffee may sound a bit stiff — it’s anything but. Pair their brews with buttery croissants and pastries. Chocolat au pain is a winner! The stand alone kiosk is perfect for short stops in between your shopping spree. It also serves Cafelat Robots if you feel like making your own cup at home.

For big snacks and dinner, try the choice cuts of steak-quality grass-fed Australian and American beef only from Raging Bull Burgers at Level 1, North Wing.  Menu favorites include the Angus Beef Patty, Kickass and Raging Wagyu burgers. Not wanting for sides, you can order fries with different toppings. Milkshakes for kids and  beer for bigger kids are likewise served. Vegan selection is also available.

Jay R. Polloso, Shang Properties EVP for Retail and Commercial says, ” Our diverse selection of dining destinations reflect our commitment to providing our mall guests a memorable Shang experience. We understand the needs of our customers that is why Shang Mall continues to evolve to better cater to the demands.”

With a pocketful of glitter,

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New World Makati Hotel welcomes October with great news. Cafe 1128, located on the ground floor of the hotel, is now serving its bountiful buffet spread all days of the week. Serving all you can eat breakfast, lunch and dinner seven days of the week, diners will surely enjoy the many live stations which offer local and international cuisines. Diners get 50%off from the normal rate (P3,000 on weekdays and P3, 400 of weekends, lunch and dinner) once they sign up for the  Club Epicure loyalty program. Breakfast is at P1,200 per person. What’s more,  a 5 plus 1 promotion will also be available for group reservations.

A Feast for Family and Friends

Eating is best when surrounded with family and friends. I brought the family on a Friday night and we thoroughly enjoyed the fare. I could not help but linger at the dessert station since it was the first station one can see upon entering the establishment. From local favorites such as small glass servings of hal0-halo, leche flan to sticky rice to a  madeline tower, chocolate krispies and tarts — the pastry corner is a sweet tooth’s delight.

The kids made a beeline for carving station where they had platefuls of succulent roasted ribeye steak and mashed potatoes. Saw them pairing it with warm bread and salted butter. Delicious!

The Japanese station was my first stop. Saw the chefs rolling different kinds of sushi and just had to try each. Since I’m an ebi tempura monster, I got several pieces of those as well.

There’s also a section where fresh seafood is cooked ala minute. You can tell the chef what way you’d like your fish, shrimps and mussels to be cooked.

We also made our way to the salad station, handtossed pizza station (next to to different pasta dishes, and the crepe station. Our server was very attentive and recommended different dishes for us to try. I’m told that the bestselling options are always on rotation so I’m just so glad all our favorites were being served during our visit.  Oh the Asian station is not to be missed! We had xiao mai, spareribs and other dimsum there.

All in all it was a very satisfying visit for the family.  New World Makati Hotel is a constant choice for us and it looks lie we’ll be going back for more at Cafe 1228!

With a pocketful of glitter,

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The Pasty Party Boxes (good for 8-10 people) are available for just P900 and come in the following flavors : the iconic Charlie Chan, the oh-so-satisfying  Chicken Alfredo, and the classic Spaghetti and Meatballs. All are available for take-out, curbside  pick-up and delivery starting October 3 until January 1, 2023.

What can I say? Everybody devoured both the Yellow Cab pastas and pizzas in seconds.

What is pasta without pizza? This month, two new exciting flavors are on the menu – Smoked Bacon and Sausage & Parmesan. We love bacon! Four fervent hands reached out for slices of the smoked bacon pizza to satisfy our  cravings. Topped with sweet, salty and crispy strips with an earthly mix of mushrooms on a bed of gooey mozarella, this is definitely a favorite! Not to be left behind is the Sausage & Parmesan with its meaty delights. Savor the taste of different sausages made even more flavorful with fennel, oregano, glazed red onions, and loads of grated parmesan cheese! The limited edition flavors will be available until January 1, 2023.

Just had a pool party the other day and served the party trays and new pizza flavors to our guests! What can I say? Everybody devoured both the Yellow Cab pastas and pizzas in seconds.

So, if you’re looking for big , bold, and satisfying flavors, simply go to delivery. yellowcabpizza.com to place your orders. Delicious pasta and pizzas are just within your reach! #YouDoYou

With a pocketful of glitter,

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I went to the Alabang branch and had a most enjoyable time grocery shopping. After lunch hours on a weekday are the best time to visit. There’s hardly anybody around so aside from the safety advantage, you can take as much time as you need browsing and perusing all the products. There’s an impressive wine section, vegetable and fruit section, meat and dairy, baking, snacks, drinks etc. There’s also a dedicated beauty corner, a shelf full of school supplies and toys, plus a furniture space.

Aside from bringing your own bags, you can contribute more to the practice of low waste grocery shopping by opting to purchase products that come in boxes, cartons, and jars. Buy more fruits and vegetables, avoid purchasing shampoo and detergent in sachets, and observe mindful use of the products once you bring them home.

If, for example, you forget to bring your own bags, don’t fret! They have green eco bags for sale right at the counter. Shoppers can enjoy a P5.00 rebate if they support the green campaign.

Remember , every small action counts!

With a pocketful of glitter,

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Tinumis , a Nueva Ecija version of dinuguan, was first on our list. Instead of incorporating innards, pork kasim (pork shoulder) was used. And for the pampaasim, freshly squeezed sampaloc and not vinegar was added as the souring ingredient. I had to confess to Chef Sonny that I’m a picky eater and have only ever tried dinuguan once in my life. He assured me that I would like this dish– and I did!

While cooking the first recipe, I shared some trivia regarding using blood as an ingredient in cooking. Aside from the Philippines, other countries have incorporated blood in some of their food. Italy, for example, has blood sausages. Great Britain has blood pudding and Spain has blood pancakes. In Vietnam, duck blood is used to make soup. In our country, however, the origin of dinuguan is contentious. Some food historians say that, in olden times, when people slaughtered pigs, they found a way to use the blood (“para walang tapon”) and the innards. Some say, the ingenious housewives are responsible for the bloody stew. But whatever the case, this recipe has found its bloody place in our local cuisine and has variations in different regions. In Cagayan de Oro, it is called sampayna. In Vigan, they have dinardaren  and mollo.

Chicken caldereta was the second order of the day. Again, the difference in the way this dish is cooked in Nueva Ecija is in the meat used. Instead of goat meat, chicken is the protein of choice. Another difference is after the chicken is simmered in a soup base of oil, tomato sauce and tomato paste, kakang gata (coconut cream) is added. Carrots and potatoes finish the dish.

Chef Sonny schooled the viewers on the proper way to make batutay or Nueva Ecijano longganisa. Everything starts with 20 cloves of finely chopped garlic. Add this to ground beef, pork fat, and season with your favorite spices before grinding and stuffing –Voila! We have delicious sausages. For the casing , you can use hog intestines (available at the local palengke) or collagen casing (which is the more practical option if you want to start a sausage business.) which ensures uniformity all throughout. The sausages must be allowed to develop its flavor so keeping it in the freezer overnight before frying is best. If you do not have a grinder, you can always do it mano-mano and use a funnel (embudo) to stuff the longganisa.

In the end, the proof is in the tasting. The caldereta is the runaway winner for me. What a fun afternoon it turned out to be! Thank you Maya Kitchen for the experience. I always love hosting your live shows. Until the next!

With a pocketful of glitter,

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Strategically located on the ground floor of SM Aura, Greyhound seems to have found the sweet spot.  At 11:30 am on a weekend, the main dining hall was already 3/4 full.  Brightly lit with a mix of industrial and pop-art feels, the place has a long bar traversing the length of the left wall. Above it hangs a neon sign that reads “Bangkok Never Sleeps.”

My party was led to the more quiet section in the back. The décor there is inviting, more subdued, and definitely Instagram worthy. I was  to learn later on that Greyhound started as a clothing brand in Thailand before becoming a food enterprise. Its image as a hip and happening garments brand that has since transitioned is apparent in the furnishings as well as in the menu.

Thai with a  Twist

Having average to low tolerance for spicy food, why eat at a Thai place? Well, my friend who recommended the place assured me that (some)  food may be prepared according to the customers’ preference.

For starters we had Caesar Salad and Crispy Crab and Corn Fritters, then we followed it with Pad Thai, a hefty serving of juicy Steak and a Shrimp pasta dish. I will give perfect marks to the Fritters, Pad Thai and the Steak. All three delivered satisfying flavors that had us wanting for more! The fruit drinks did not disappoint either. The refreshments came in ingenious colored glassware which made the drinks appear like it was multicolored.

As for the dessert, I highly recommend the Crème Brulee with a side of sliced strawberries and the Sticky Mango Rice (I can have three of this in one go!). The two were fitting sweet  treats to end  our most delicious meal.

So as we licked our spoons to savor the dishes one last time, we found ourselves already planning our next visit. You must, too!

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This time, participants are in their respective houses and will be taught by no less than Nina Daza-Puyat and her niece Isabelle Daza. Nina is the daughter and  Isabelle is the granddaughter  respectively of the legendary Nora Daza.  (As a child I remember watching the matriarch of Filipino cooking as she instructed viewers on how to cook, bake and blend.) Of course, Ms. Nora cooked all kinds of cuisines — but I digress.) “I grew up in a home where there was a lot of love for Filipino cooking, thanks to my Lola Nora. This is why I’m so glad to partner with the Maya Kitchen  for a cook-along which allows me to re-explore my grandmother’s recipes t and share the knowledge to a new generation of cooks and foodies, ” shared Isabelle right before the cooking demo started.

Sweet and Sour Pork and Choco-Nut Brownies with Peanut Glaze were the order of the day. I must commend the easy banter between the hosts and how Nina made everything so easy to follow. I also loved the helpful tips that both shared like substitute ingredients, how to make a proper glaze swirl and what baking containers you can use other than the usual brownie pan (bread pan works according to Isabelle). Aside from the live tutorial, participants were sent instruction boards so everyone can easily catch up. Baking the brownies was easy peasy. I, however, opted to top mine with plain cashews (unsalted is best says Nina) as my kids are not too fond of peanut butter.

The Sweet and Sour Pork turned out to be super delicious! Again, having the ingredients all set up and ready did the trick. I learned how to “fry ketchup,”  how to  properly slice the carrots to make pretty florettes, and that frying the pork loin twice over makes it crispier. Also did not put the meat directly into the sauce until it was time to serve it. The result? I got compliments all around the table. Both the husband and the kids loved the new recipe. I’ll make this again for sure!

Interested to get busy in the kitchen? Do get a hold of the Let’s Cook With Nora Cookbook (which has been recently updated by Nina Daza-Puyat) and contact The Maya Kitchen. Follow @themayakitchen1 on IG and @MayaKitchen on Facebook.

You can also check out  https://themayakitchen.com/ for more delicious recipes.

With a pocketful of glitter,

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