Food carts have been around in the Philippines for quite some time. From your friendly neighborhood fish ball carts to the endless stalls you see in malls and train stations, these quick snack peddlers have filled many hungry tummies on the go. They satisfy your craving for the latest milk tea drink or the classic bibingka (a spongy cake made with rice flour) at a cheap price, without the salmonella risk.

The food carts began as a moneymaking franchise, a business fad of sorts. We’ve seen, however, that they’re here to stay. And while most of them still offer run of the mill food, a new generation of carts is now on the rise. These meals on wheels are now coming full circle, offering something for everyone. They continue to satisfy their regulars with the familiar, while piquing everyone else’s attention (and palate) with a growing list of innovative offerings.

Jolly Jeeps Bringing Good Treats

We’ve known food carts all our lives. They peddle our favorite fish balls and mystery meats. They sell pares (a viand of beef cooked in a sweet sauce and a bowl of soup, usually served with rice) and mami (noodle soup) to growling, often drunken stomachs in the early morning hours. These independent vendors found their heyday in the 80’s and 90’s alongside the rapid urbanization of the metro and still flourish today, providing the basis for street food on wheels.

Food cart history has also made its mark in some of the country’s top schools, enticing even non-students into becoming regular customers. The University of the Philippines (UP) in Diliman has a proud history in its isaw (barbecued pig or chicken intestines) and aristokarts, so named as a pun on the popular Aristocrat restaurant. De La Salle University (DLSU) in Taft Ave. has the Agno food court, where food carts line a small alley. Their cheap prices have helped many a college kid to spend their allowance on better things (like beer).

The Jolly Jeeps near office buildings were once just jeepneys. They churned out goto (rice porridge with beef innards), lugaw (plain rice porridge), and other home cooked viands to fill the stomachs of a hungry workforce.

However, these early food carts couldn’t cut it in upscale malls and train stations. Despite their rickety wooden charm, it was hard for customers to look past their makeshift carts and the promise of hepatitis lurking in their paint-chipped surfaces. So, the food cart changed with the times. The era of pre-fabricated, customizable, and sparkling clean food carts began. These all-stainless steel models soon brought street food like fish balls and shawarma into elite, air-conditioned buildings and malls.

Outside these buildings, the Jolly Jeep also transformed. The box type, aluminum beauties we see in the business districts came to replace the original smoke-belching jeepneys. They still dish out the same good food that generations of rank-and-file swear by, but they now do so with a complete set of business and sanitary permits.

From their inception in the early 80’s to their current prominence in the local food scene, we see that the food cart is not only here to stay, but is poised to dramatically redefine the term “street food”. Adapting to food trends helped them stand the test of time, and their resulting foothold in the industry will now allow them to dictate what a new generation of diners will crave for when they hit the streets.

Keep on Food Truckin’

The food cart boom sparked the appetite of hungry customers, and ignited in brilliant entrepreneurs a revolutionary idea that would take the mobile food industry to a whole new level. It was time to upgrade both the food and the wheels.

A lonely, moustached truck makes it way to Bonifacio Global City (BGC). It stops, the doors suddenly open and light shines through. Money is exchanged, people grab orders, and everyone is happy. No, they’re not selling drugs.

The truck that pulled up is called Guactruck. It was the first designer food truck in Manila and is a beauty, with its quirky moustache and graphics laden panels. Born out of the vision of its owners for something akin to or better than the food trucks in the US, it first offered burrito bowls, mounds of cilantro lime rice with your choice of fillings, salsa, and toppings. To take things up a notch, the meals are served in a cardboard origami flower box, and with cutlery made out of cornstarch.  Guactruck’s owners evidently considered environmental responsibility alongside the usual standards of good food, great design, and sustainability of operations.

More food trucks would come roaring in from the horizon. Big stores like Brothers Burger and The Cheese Steak Shop now have trucks of their own. Other entrepreneurs have also come up with new food truck concepts. Apart from trucks, they have also employed mini-buses and customized vans that serve anything from the old-reliable burger to more exotic Middle Eastern fare.

The concept of food truck convergence also paved the way for “Cucina Andare” in Makati. The creators of the weekend food bazaar Mercato Centrale established it to bring together these different trucks in one place for people to enjoy, just like in other countries that first experienced the advent of food trucks. While “Cucina Andare” is Italian for “go to the kitchen”, this revolutionary idea came into being to bring the kitchen to you.

The evolution of the food cart continues in Manila and the rest of the country. It proceeds to usher in a new melting pot of taste buds, cultures, and even social statuses. The food cart/truck revolution breaks down the walls separating certain dining concepts by elevating street food, and making high-class food more accessible. The movement also keeps our local street food from disappearing, and has massive potential to educate people about food.

As the wheels turn on the food carts/trucks, so too do ideas and preferences. The positive market response encourages the development of more concepts, and entices new customers to join the ride. With the food cart/truck scene serving as a true middle ground for testing new ideas, things can only get better. For now, buckle up and enjoy the ride, so that when your children ask about where you were during the food cart revolution, you can proudly say you were in the front lines, with your face deep in a bowl of food.

Do you have any food cart ideas? What are your favorite food carts and trucks? Share them with us below!

Guactruck regularly parks at Bonifacio Global City (BGC) but can also be found in Cucina Andare.

Cucina Andare is at Glorietta 3 Open Park (right in between Landmark, Makati Shangri-la Hotel and 6750). It is open on Friday, Saturday, and Sunday from 4PM to 3AM. It has different food trucks along with desktop food stalls.

[thumbnail via Commons.Wikimedia]

The post Manila’s Meals on Wheels: A Food Cart Revolution appeared first on Pepper.ph.

These professionals work with food every day. Their frequent exposure to it leads them to create some very inspired edibles. So this led us to wonder, what do they look for when they eat out? And do they stuff themselves silly with fast food too? Read on, and find out what these powerhouses have to say about their favorite meals, particularly those outside their own highly successful restaurants.

Meet our experts:

Photo via Manila Social Diary

1. Elbert Cuenca -  Restaurateur/Purveyor of fine steaks. Elbert’s Steakhouse, Elbert’s Cheesesteak Sandwiches, and Ramen Yushoken

Photo via Photokitchen

2. Sonja Ocampo – Owner/Awesome baker at Cupcakes by SONJA

Photo via Twitter

3. Allen Buhay -  Cheffin’ it up at Wildflour Café + Bakery

Where do you usually eat out? Where are you favorite restaurants?

Elbert: “My favorite restaurants are my own, but I do eat out a lot. I will try out as many restaurants as I can, even if their cuisines are not related to the restaurants I operate. I constantly benchmark myself, and check out market and industry trends.”

Sonja: “Fort/Makati Area. Cirkulo, Mamou, and People’s Palace. [For dessert] I order from Georgia Schulze-Del Rosario, Mara de la Rama, Mrs. Yulo, Dulcelin, [and] Roshan’s.  Or head to Classic Confections, Chez Karine, Marta’s, and Sweet Bella.  Just all the desserts that I don’t make.”

Allen: “I love ramen. When I first got here, I sent JJ Yulo [of Pinoy Eats World] a message asking about ramen places. That was around August, none of these new ramen places were open yet, but a few months after that, they sprouted like mushrooms! Mitsuyado was good, but that’s the only place I’ve been to. Draft and Barcino are probably my go-to places.”

Any recommendations for Fine Dining?

Elbert: “Antonio’s, Sala and Old Manila.”

Sonja: “Antonio’s.”

Allen: “Only been to Sala here in the Philippines. I had a great meal.”

Recommendations for Easy, Everyday Meals?

Elbert: “I recommend the Remedios Circle establishments: Tanabe and Cafe Adriatico. I also like Kanin Club, Tao Yuan for its dimsum and Chicken Rice, and JT’s Manukan for its Inasal.”

Sonja: “Cibo, Wildflour, Mamou.”

Allen: “I’m far from ever having everyday meals. I work 6 days a week, so any restaurant meal is a special meal for me! Can’t answer this one! Ha!”

What are the dishes there that you usually like to order? What makes them your favorites?

Elbert: “In Tanabe, I like the Sukiyaki. And in Cafe Adriatico, Lola Ising’s Adobo. They’re favorites because they never fail to put a smile on my face.”

Sonja: “Cirkulo: Beef Belly, Sisig, Truffle, Mushroom & Asparagus Paella, Lamb Ribs, Bone Marrow, Foie in 3 ways.  Everything there is so good.  The Gamboas can’t do anything wrong.  All their restaurants are great, and [the food is] always so consistent.  Whatever your go-to item is, it will be exactly as how you remember it, even if months/years pass between visits.

Mamou: Steak, Truffle Pasta, Barcia Strips*, Duck Adobo, Lamb Tapa, Sinigang, Sweet Spicy Tuyo. All comfort food done right.  You’re treated like family, and that’s exactly what makes people fall in love with this place.  You can taste love in every bite.

People’s Palace: Catfish Salad, Phad Thai, Papaya Salad, Spring Rolls, Shrimp Rolls. Full-flavored Thai dishes that always hit the spot.

Desserts: I’m so tired of desserts I make. I always tend to love the ones made by others.”

Allen: “Love the burger at Draft. I like good, simple stuff!”

Do you go more for the authenticity of a dish, or for an overall balance of taste and flavor?

Elbert: “It’s hard to say which I would prefer, but over and above those two, I would go for honesty in cooking (as opposed to [being] pretentious and trying hard). Basic dishes done right with the correct ingredients are what I appreciate most. For example: a Carbonara that involves nothing more than raw eggs, pancetta, Parmigiano Reggiano, pepper and no. 12 pasta.”

Sonja: “Depends on where I’m eating.  I love eating at places that execute flavors in new and exciting ways, but [are] always balanced and satisfying.  I really get blown away with restaurants that combine flavors and different textures that all come together when you take a bite.  But there are also moments when I crave for simplicity in my dishes. I’ll crave for Sinigang, just like how my mom makes it. Or I’d rather enjoy a rustic meal by the countryside, where it comes straight from the garden, and [is] prepared simply.  Always better than eating at a Michelin-starred restaurant trying to emulate food from that particular region.”

Allen: “I’m a fan of authentic dishes, it’s usually what makes more sense. But taste and flavor is definitely a reason to go back.”

Do you go to any Fast Food chains? Which ones are your favorites, or go-to’s?

Elbert: “Yes. KFC.”

Sonja: “KFC.”

Allen: ” I’m a super fan of Andok’s Liempo. And Tapsilog of Vivian’s in Antipolo (I grew up there). As for fast foods, I love [Wendy’s] Frosty.”

Are there any guilty pleasures you have when it comes to eating out?

Elbert: “That’s a tough one, because I don’t ever feel guilty when I eat something pleasurable. Haha! I guess a bottle of rare wine that goes for over [US]$1,000, or a Crispy Pata that I would [eat] half of, or a whole pint of Ben & Jerry’s, or a second Krispy Kreme doughnut.”

Sonja:  ”I sometimes enjoy having 2 dinners in one night.”

Allen: “My guilty pleasure is [the] Longganisa Meal of McDonald’s. I have a rule, I can only eat McDonald’s at the airport, or when wasted at 4 AM. It’s a childhood thing.”

Are there any up and coming restaurants that get you excited?

Elbert: “Can’t think of any in particular. It is hard for me to get excited for something that I haven’t tried or tasted yet. I always took forward to restaurants that serve the same cuisine as mine do. Any new steak house, sandwich place, or ramen shop is a welcome thing for me, because it helps uplift the local industry, and allows customers to gauge my establishment against others.”

Sonja: “Moment Group [Cue Modern Barbeque and BurgerBar] has had a really dynamic year opening several food concepts.  Excited to see what’s next.”

Allen: “Wish I knew more about the happenings, I depend on the local writers to know. But Wildflour Coffee Bar at the Podium definitely gets me excited!”

These people put a premium on simple and honest food made really well, as opposed to fads, fancy concepts, or hefty price tags. And they show that craving for chicken from Colonel Sanders is probably a universal thing. But one thing is for sure: you are bound to keep coming back for the food that makes you feel loved. Even if you happen to find it outside your own kitchen.

*Barcia Strips are thin slices of marinated pork belly, which are rolled in flour, then deep-fried. They are like a cross between bacon and pork rinds

A Bit About Our Interviewees:

Elbert Cuenca
He is a successful restaurateur with three restaurants: Elbert’s Steak Room and Elbert’s Cheesesteak Sandwiches in Makati, and Ramen Yushoken in Alabang. While not a chef himself, he is a firm believer in providing customers with a special and highly memorable gastronomic experience. Elbert also likes Krispy Kreme.

Sonja Ocampo
She owns and operates the well-known Cupcakes By Sonja in Serendra. She considers herself to be lucky enough to do something she’s passionate about. Even though she eats a lot (just look at all the food she mentioned!), she retains her girlish figure, much to everyone’s envy.

Allen Buhay
Chef at the fast-rising Wildflour Café+Bakery in Bonifacio Global City (BGC). He recently came back to Manila, after studying and training in the US for 9 ½ years. He makes it a point to source the freshest ingredients for the restaurant from local producers. Judging from his answers, Allen likes to hang out at pubs to get wasted at 4am, so he can eat at McDonald’s. Truly a man after our own hearts.

The post What do Allen, Elbert, and Sonja Eat After Hours? appeared first on Pepper.ph.

Beer may seem like the drink of the crass. Put a whole keg of it in a college dorm room, and you’ve got yourself a live episode of Jackass. Which is why it’s surprising to learn that beer is actually enjoyed as a fine beverage all over the world (even if people tend to act like Peter Griffin after binging on it).

Acting like Peter Griffin does have its moments, though.

But whether you’re just starting to fall in love with beer, or looking into becoming a better social drinker, here’s a guide to help you on your way into alcoholism.

1. I’m drinking beer for the first time. Any tips?

Take it easy.

It’s not a race. Take sips or gulps, and don’t chug. To appreciate beer, start off with lighter-tasting varieties. Mild and subtle beers won’t overpower your taste buds, so they help ease you into the fuller-flavored stuff. San Mig Light will do, but brands like Stella Artois have a cleaner taste, are less bitter, and can make you look cool, too.

Say “Stella” when you order, for that sosyal touch.

Don’t drink on an empty stomach.

Eat something before you reach for that beer. Your body will absorb alcohol faster if it’s not busy digesting anything.

If you really want to enjoy your beer longer, you can chow down on some food while drinking, too.

Don’t drink and drive.

Seriously. Just don’t.

2. What food goes well with beer?

Plenty! And not just Sisig or Crispy Pata. Here are some classic combinations:

Pale Beer and Mussels

Mussels are great whether they’re steamed, sautéed, or baked, as shown in our recipe for Persillade Baked Mussels. These shellfish also have an affinity for beer, and are sometimes cooked in the stuff.

You can try mussels with light and golden ales, or lagers.

Full-Bodied Beer and Meaty Dishes

Steaks go well with almost any kind of beer. But flavor-packed stews and barbecued meats are exceptional with a glass of amber or darker-colored beers. Stouts, dark lagers, and porters are all examples of what you can drink alongside a meaty entrée. Try drinking them with a Beef Wellington, also!

In general, tangy, spicy, or subtle dishes go well with light, pale beers. Meals with very strong, meaty flavors deserve full-bodied beers. Point is, your beer should complement the flavors of what you’re eating, not drown them out.

Did you know?

The term “beer belly” is a misnomer. Consuming more calories than you burn is still the main culprit for weight gain, and not beer alone. Perhaps it’s that Chicharon or Crispy Pata that you keep reaching for while drinking that’s to blame?

3. What’s with all the beers you mentioned?How are they different from our local brews?

Beer comes in two main types:

Ales - Brewed with top-fermenting yeast, and at higher temperatures. The flavors are often complex and fruity. Ales taste good even when they’re not that cold.

Lagers - Brewed with bottom-fermenting yeast, and at lower temperatures. This results in a clean and crisp taste. Lagers are great when chilled.

But these two basic categories have spawned a multitude of brewing methods, resulting in hundreds of different beers (and a hundred different ways to get drunk). They differ in taste, color, and alcohol content, with each one suiting a unique preference.

After deciding to give all the different beers a try, I also found it difficult to remember what happened that night.

Craft beers also offer a wide selection of fine brews. These beers are brewed in small batches, and have distinct flavors of their own. Locally, we also have an active craft and home brewing community.

So, how do we classify our local beer? San Miguel Beer Pale Pilsen is a golden lager in the style of a Pilsner (a pale lager with a golden hue, clean taste, and a distinct bitterness derived from hops). The major breweries here all make lagers in different variants like Dark, All-Malt, and Light.

Did you know?

San Miguel Beer is also famous in Spain. It’s even promoted by Pau Gasol, NBA all-star and LA Lakers player, for the Spanish National Team!

The way Gasol has been playing clearly proves the local brand is better, though.

It’s not the same San Miguel Beer from the Philippines though. The Spanish brand was the product of an agreement between Spanish and Philippine breweries. However, the Spanish brewery has since been bought out, along with the right to brew under the San Miguel name, which is now independent of its Philippine namesake.

4. How do I avoid the ill-effects of beer?

This is why I schedule all meetings at 2 PM.

Losing Your Lunch

Don’t rush, either with drinking or eating. Vomiting is your body’s reaction to an overload, so go easy during happy hour.

Hangovers (Prevention)

Swallowing a large spoonful of olive oil before a night of drinking is said to protect the tummy from alcohol.

If you’re going to drink a lot, stick to one drink. Don’t mix copious amounts of beer and hard liquor. Remember to drink lots of water too.

Stick to the good stuff. Cheap beers give the worse hangovers.

Hangovers (Cure)

Hair of the dog. Consuming more alcohol keeps your liver busy for a while, delaying hangover symptoms. As the maxim goes, “You can’t get hung-over if you’re still drunk.”

Drinking Coke or coffee may help, since caffeine and sugar will help boost your metabolism.

Eating a Bacon Sandwich has been shown to cure hangovers. Not only does the sandwich boost your metabolism, bacon also contains nutrients to clear your head.

Pepper’s Bacon Beast Burger will slay your hangover and your diet at the same time.

You can also try our Kori Coke for a quick pick-me-up. Coke, with the zing of ginger, can help kick-start your appetite. The succeeding food binge will help drive the alcohol out of your system.

Did you know?

If you must take medicine, avoid Paracetamol. It can be bad for your liver, especially when you’re still reeling from the effects of too much alcohol.

Now you’re all set to chill with that cold bottle of beer. And if this article has helped you in any way, feel free to buy me one as well. Cheers!

The post A Beer Guide for Dummies appeared first on Pepper.ph.

The crew of the Starbucks store in 32^nd Street, BGC, got an early morning surprise today as Howard Schultz, the CEO of the coffee mega-brand, entered the store for a quick visit at around 8:30 AM. With very few customers in sight, Schultz made the perfect low-key entrance in inspecting the operations of his stores here.

The visit to the different Starbucks stores around the metro was just the start, as his reported main reason for coming here was to award the Starbucks at The Grove by Rockwell as the best designed store in the Asia-Pacific Region.

Photo from our friend Nate Dy-Liacco (lucky bastard).

Our friend Nate was lucky enough to chance upon Mr. Schultz. He also might have possibly been the first local customer to have met the CEO (like we said, lucky bastard). To quote from Nate’s Facebook:

“I don’t always get to BGC at 7am – today was one of them rare Thursdays when I had to take my usual car to work, instead of my coding car – but when I do, Starbucks global chairman and CEO Howard Schultz shows up. (I was the only customer left on the ground floor of the 7th and 32nd BGC store, and was about to step out at 8:30-ish to head to the office, when his entourage arrived.) I’m still trembling as I type this. Thank you, Starbucks Philippines!”

Starbucks has become a major franchise in the Philippines ever since its first store opened in 1997 at the 6750 Building in Makati. Today, you can hardly walk down the street of any city without seeing a couple of Starbucks stores.

With stores already in the hundreds in Metro Manila alone, it’s not an exaggeration that Starbucks has become part of the everyday lives of Filipino in the city. The large and very profitable operations of Starbucks here have in no doubt contributed to Schultz’s visit to our shores.

It can be safe to say that he would be impressed at the amount of customers any Starbucks store here would get in a day. While Starbucks is a true American brand, the way we operate our stores locally have made it truly Filipino too. And love it or hate it, Starbucks will continue to be here to dish out the caffeine and sugar hits we need to get through the day.

His visit will hopefully mean even more improvements for the Starbucks stores here in the Philippines. And maybe even regular servings of our very own coffee blends in their brews.

Did you happen to be there when Howard Schultz showed up? What’s your impression of the local Starbucks stores? Let us know in the comments!

[Thumbnail image via Huffington Post]

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Will Jufran Banana Ketchup soon be a mainstay on the condiment trays of American restaurants? Apparently, yes, if the results of a recent search by Bon Appétit for the next Sriracha are to be believed.

Sriracha, a spicy Thai condiment made from chili peppers, vinegar, and garlic has become an ubiquitous companion for Asian snacks like Thai spring rolls, Chinese dim sum, and Vietnamese pho. In the United States, Huy Fong Foods is the brand most associated with Sriracha, its trademark packaging bearing the iconic green cap and rooster logo (from which the nickname “Rooster Sauce” comes from). Its spicy-sweet, garlicky flavor has garnered a cult-following beyond Asian cuisine, with people using it on practically everything. Heck, there’s even a cookbook devoted to it.

Also fondly called Cock Sauce.

With Sriracha opening the door for other Asian condiments, heat junkies are on the lookout for the next tasty firebomb. And our very own Jufran Banana Ketchup has been eyed as a contender. Relabeled as “Hot Banana Sauce” abroad (perhaps to avoid confusion with tomato ketchup), Jufran’s heat is tempered by a fruity, sweet-sour note, quite unlike some of the traditional hot sauces. Originally the official condiment used at the local Max’s Restaurant, it’s now found in Filipino restaurants abroad, which may explain its exposure to the American food scene.

Here’s a snippet from Bon Appétit‘s feature on Jufran:

If this is the case, we may soon see our local Banana Sauce gaining its own widespread following in the US (and maybe even beyond it). And if that happens, Jufran will join the ranks of other world-famous Filipino products (such as adobo, balut, Manny Pacquiao, horrible traffic, and Sotto-copying).

How do you think Jufran will fare in the US? Do you think UFC’s tamis-anghang (sweet-spicy) blend is better, or are you a Papa Ketchup kind of guy? Let us know in the comments below!

The post Is Jufran the Next Sriracha? appeared first on Pepper.ph.

It’s quite funny how our president’s moniker sounds exactly like penoy, the tamer version of our notorious balut. Funnier still is how the said duck egg resembles our country’s leader, if you squint hard enough (and draw a bit of hair and some square glasses on the eggshell). While this observation may seem irreverent, it’s quite a common practice for us Filipinos to poke fun at our political leaders, especially when the elections are approaching.

We here at Pepper.ph take it up a notch by matching up some of this year’s senatorial bets with the quirky edibles they resemble. Guaranteed to be politically incorrect, and filled with my own cheeky opinions, the following commentary will hopefully add a bit more flavor to the hodgepodge of a dish we call Philippine Politics.

1. Nancy Binay and Burnt Toast

Nancy Binay’s credentials all boil down to being her daddy’s assistant. Saying that this qualifies her to be a senator is like saying that any undergraduate who interned at a multinational company for a week is fit to be its CEO.

Nancy Binay also happens to be a last-minute addition to her party’s senatorial line-up, mostly because her name was all over the surveys for popular candidates. Now, if her credibility was truly unquestionable, wouldn’t she have been picked first? It makes me think that her party must prioritize “sure” seats in the Senate over a quality line-up.

Her bland public service history, wishy-washy stance on her candidacy, and the questionable logic behind her inclusion as a senatorial bet leave a bad, dry taste in my mouth. Just like burnt toast.

2. Antonio Trillanes IV and Rocky Mountain “Oysters”

Rocky Mountain Oysters are just a euphemism for bull’s balls. And boy, does Trillanes have a large pair on him. It takes bull-like cojones to go toe-to-toe with the Senate president in a heated debate, particularly if you’re a neophyte senator. And if that isn’t proof enough of this guy’s guts, Trillanes also personally confronted the Foreign Affairs Secretary over our country’s dispute with China over a group of islands. Damn.

While his high level of testosterone hasn’t really translated into achievements in the Senate, his fearless determination does inspire awe (just like certain parts of a bull’s anatomy).

3. Bam Aquino and a Hearty Breakfast

Carrying the Aquino family name is a polarizing thing these days. Not everyone likes President Aquino, and Bam has his critics as well. But Bam does have a lot going for him. He has a strong track record, proven by his undertakings in micro-financing businesses for the impoverished, as well as his work for the youth. He has also received many commendations from local and international organizations for his efforts.

Just like a good breakfast of sunny side-up eggs and a glass of orange juice, Bam’s intelligence, optimistic attitude, and seeming inclination towards social welfare all make for a promising start in the Senate.

4. Cynthia Villar and a Cheap Bottle of Tequila

Mrs. Villar must have been incredibly drunk to belittle an entire profession on public television. Then again, being soused up on tequila has been known to loosen tongues (among other things), so she must have been voicing out her true sentiments after all. Needless to say, her condescending statement on the competence of our nurses raised more than a few eyebrows (and middle fingers).

Her careless chatter, which revealed a lack of empathy and concern for some of our medical professionals, can be likened to those nights where you get drunk on the cheap stuff and mindlessly blab about everything, only to experience great regret (and an enormous headache) the day after.

5. Chiz Escudero and Roquefort Cheese

This blue cheese is quite famous, and is a favorite of the affluent. Roquefort and Chiz share many qualities: a spotty complexion, mature age, and a distinct odor that attracts many a socialite.

It must have been these features that bewitched local celebrity Heart Evangelista. Unfortunately, Chiz’s charms were lost on the young actress’ parents. They recently went public with their disapproval of Chiz, labeling him as an ill-mannered drunk who’s generally not good enough for their daughter.

Perhaps it’s the cheesy lines or the chico* odor, but it’s quite clear that Heart isn’t giving up her addiction for this type of Chiz anytime soon, strong parental disapproval notwithstanding.

All frivolity aside, the elections are always a chance for us to change the way our government works, so we can make things better for the country. Thus, we should all take a moment to study our candidates, if only to make sure that rotten apples and bad eggs don’t get in the mix.

Any other crazy politician-food matches you can think of? If we said Miriam Defensor-Santiago, would toyo immediately have come to mind? Let us know!

*The ripe chico fruit has an odor similar to that of stale beer.

[Image sources: Blogspot / Live In The Philippines / ImageShack / Colourbox / Senator Pia Cayentano / The Pretty Good Podcast / liberalparty.org.ph / Visualphotos / Blogspot / AllPosters / 1Pilipinas / Artisanal Cheese]

The post 5 Filipino Senatorial Candidates and Their Edible Counterparts appeared first on Pepper.ph.

The Mister Donuts store in Shoppesville, Greenhills recently transformed into a trendy café with a distinct Japanese flavor, shedding its image as the favorite hangout of senior citizens after their jogging or tai chi sessions.

The sparse interiors have given way to livelier décor, complete with accents from the franchise’s Japanese stores, such as the Pon De Rick mascot and the posters with Japanese subtitles.

Meet Pon De Rick, the guy with a donut afro.

In line with these changes, they have also revamped their menu to include new items like donut burgers, pasta, rice meals, and the famous Pon de Ring donut. The quirkily named donut has a very chewy texture, which is uncommon among the local donut offerings. Something worth pondering, indeed (see what I did there?).

Pon De Ring is big in Japan.

Featuring the well-loved donut from Japan seems like a good way for Mister Donut to stand out in a growing market of competitors, especially with innovative brands like J Co. becoming increasingly popular. The shape of the donut itself is unusual, resembling eight donut holes fused together in a circle. But its chewy dough is what really sets it apart from the rest, with the texture adding bite to the many flavors this donut comes in.

If these changes are an indicator of what we can expect from the Mister Donut’s headquarters in Japan, we may soon get to experience other exciting treats, such as their Ebi Gratin Pie, Angel French, and green tea donuts.

Been to the Greenhills store lately? Have you tried the new products? Do grumpy old Chinese men still patronize the shop? Let us know in the comments below!

[Pon de Ring image source: Chow and the City; Source: Tokyo Food Blog]

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FamilyMart, one of the largest convenience store chains in Japan and South Korea, has arrived in the Philippines. Ayala Corporation and the Rustan’s group recently opened the local flagship store of the international franchise in Glorietta 3, and are currently working on opening more branches in the country. And while the brand’s launch was met with little fanfare, a visit to the store revealed plenty of shoppers queuing up at the checkout counters.

Though it now caters to a Filipino market, FamilyMart retains its Japanese character. Japanese snacks like onigiri, maki, and sandwiches speckled with sesame seeds abound in its displays.

The Glorietta store also features the “FamilyMart collection”, which is a tribute to all things chocolate. They also have all-you-can-swirl soft ice cream at the self-service counter. So, if you can somehow find a way to put a foot of ice cream inside your cone, you’d be golden.

They also have the staple hot dogs and fried chicken meals, and carry the usual convenience store goods. But the main draw lies in their readily available Japanese snacks. Pretty soon, we could all just be a block or two away from having an onigiri, rather than a 7-11 or Mini-Stop hotdog.

Although we have yet to see if the franchise can truly go toe-to-toe with the other established convenience stores in the Philippines, FamilyMart’s unique offerings have marked this newest competitor as one to watch out for.

Have you been to the FamilyMart stores in Japan and Korea? Any items you’d like them to stock here? Will you take advantage of the self-serve soft ice cream like I will? Let us know in the comments!

[Thumbnail source: Saijo Daily Photo]

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In a move that will surely make the taste buds of coño kids tingle, ice cream giant Baskin-Robbins has announced its return to the Philippines. This time around, Baskin-Robbins is poised to have a stronger foothold through a franchise agreement that plans to have 50 stores open with the next five years.

Baskin-Robbins previously opened in the Philippines in the early 90’s, peddling their famous 31 flavors in major malls. The selection was fairly limited to its ice cream, and a few frozen treats. Soon, the company found it difficult to keep up with its operations. After several years, they needed to pack up and stop their business here.

Today however, the Philippine economy has become more welcoming to mid-tier and high-end food brands such as Baskin-Robbins. In fact, in the recent couple of years, we’ve seen several new franchises open up and successfully operate, demonstrating the public’s desire for new and better choices. People also began clamoring for the return of their favorite brands, and a facebook page was even set up to petition Baskin-Robbins to come back to our shores.

Recognizing the opportunity, Baskin-Robbins has chosen to return to the Philippines through a franchising agreement. Armed with better infrastructure to support its operations, the brand is optimistic in being able to make a mark in the local food scene. We can also now expect them to offer more products aside form their ice cream scoops, as they plan to bring their full range of ice cream cakes, sundaes, beverages and other frozen treats.

Judging from the local reaction to Krispy Kreme and J. Co, it may be safe to say that there’s room for more expensive brands to cater to the Filipino’s sweet tooth. Sustaining operations may be a whole different matter for Baskin Robbins. But with their focus now on brand development and better infrastructure for support, we have high hopes that they’ll be here for good.

Any flavors you’d like to get your paws on? Looking forward to drowning in ice cream as a respite form this ungodly summer heat? Let us know in the comments below!

Source: Campaign Asia / Facebook

Image Sources: Sun Sentinel / Food Beast / Just Short of Crazy / Sun Belt Food Service

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Stepping inside a Japanese grocery store for the first time can be a real treat. There are so many exotic-looking items that can add a kick to your everyday food, and they’ve also got everything you need to make your own katsu at home.

These groceries originally catered to the Japanese expats throughout Manila, but their unique offerings soon attracted the locals, who became regular customers themselves. Now that Japanese cuisine is part of our mainstream culture, you can find most Japanese grocery items at the nearest supermarket. But there is still no substitute for the quaint charm of buying it directly from a Japanese grocer, especially from one who can clue you in on the best use of a certain ingredient.

Here at Pepper.ph, we’ve featured a few favorite items like Bulldog Tonkatsu Sauce and Kewpie Sesame Dressing. But in case you’re curious about the other magical stuff these groceries have on stock, here are a few more of our choice finds (along with how they can add a zesty spin to your home-cooked meals).

1. Kewpie Japanese Mayonnaise

The sharp contrast of the small red cap on the white mayo bottle will surely grab your eye. It’s almost like the proverbial cherry on top of this tasty treat. Or you might be drawn in by the logo of the naked baby with its arms wide open (and its eyes staring deep into your soul). Whatever it is that makes you bring it over to the checkout line, you won’t regret carrying a bottle of this mayonnaise home.

I find Japanese mayonnaise to be tastier and more versatile than its western counterpart. Traditional mayonnaise can be too heady, oily, and cloying. Japanese mayo, on the other hand, has a smooth, creamy texture, along with an egg-y flavor that’s balanced out by a distinct tartness and loads of umami.

The Japanese make good use of the stuff as a topping for takoyaki, okonomiyaki, sushi, and as a dip for deep-fried dishes. But here’s a secret for you: It’s great with everything*. Use it on baked shellfish, fries and chips, grilled meats, sandwiches, and even on pasta.  Mix it with a hot sauce like Sriracha to make a velvety, spicy dip. Basically, it’ll add a sweet and tangy smoothness to anything you use it on.

Bonus tip: Twisting the red cap off reveals a star-shaped opening on the bottle’s mouth. Use it to decorate your food, and get instant chef skills.

2. Mirin

Mirin is an alcoholic condiment similar to sake, but with a very sweet taste. It gives dishes a bright flavor, and removes fishy smells from food. Mirin is also great as a marinade, glaze, or sauce. Grilled and braised meats will get a kick from a dash or two of mirin.

Bonus tip: Use a spritz of mirin when you’re making scrambled eggs to add a zesty flavor. It’ll taste great with spoonfuls of steamed rice!

3. Sushinoko: Powdered Seasoning for Sushi Rice

If you’ve ever watched sushi chefs preparing their creations, you know how meticulous every step can be. And sushi rice is no exception. Making an excellent batch requires an intensive attention to detail throughout the cooking and seasoning process.

For everyone else that doesn’t have the skill or patience to do such, there’s Sushinoko. Just add this powdered seasoning to steamed Japanese rice, and you’re all set. You can then buy a few sushi molds, learn how to roll maki, and impress your friends with your faux sushi skills.

Bonus tip: Try not to take a whiff of the steam when you’re mixing this with your rice. Trust me, it burns for quite a while.

4. Showa Tempura Flour

Making tempura batter from scratch can be a hit-and-miss thing for the inexperienced. Getting the right amount of crispness and lightness requires exact measurements of flour, eggs, and baking powder. This premixed tempura flour makes it all easy on you. All you have to do is mix it with ice water, and you’ve got the perfect batter for making tempura. This particular brand produces consistently light batter with a clean flavor.

Use it with shrimp, fish, and even vegetables. Your homemade tempura probably won’t pass as restaurant quality on your first try, but it’ll be good enough to make anyone think you know how to make the tricky batter from scratch.

Bonus tip: You now have the power to make tempura out of anything. Now, go ahead and deep-fry that Snickers bar.

With these unique finds, you can add a distinct Japanese touch to almost any dish (or perhaps make a themed dinner to accompany your next Naruto marathon). Of course, nothing beats an authentic meal at a good Japanese restaurant, but these items can help you get your sushi/tempura fix when you’re too lazy (or too broke) to go out.

Know of other great finds from Japanese groceries? Any Japanese groceries you go to, in particular? Did you want to make the hand gesture when you read the word Oishi? Let us know!

*Not to be taken literally. Except if you like your beer with mayo, too. It’s okay, we won’t judge you , you weirdo.

[Image sources: Global Package Gallery / Wikipedia / Sasasunakku / Japan Centre]

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Re-designs are quite common for companies to undergo through every decade or so. Some turn out for the better, while some need to keep working at it.

Just recently, Wendy’s, Shakey’s, and the San Mig Light logos all went through a makeover. The changes range from radical alterations to more subtle adjustments. The big question is, do the new designs do justice to these established brands? You decide.

1. Shakey’s

The Shakey’s shield has been a source of comfort for many over the years. From the days when the APO Hiking Society would feature in Shakey’s commercials, to the new ads about great times with the family at Shakey’s, the logo has been a constant beacon for people who have a hankering for pizza, chicken, and mojos.

With the brand do-over though, the logo has changed from this:

To this:

The changes are part of a move to update the whole brand. They’ve also gone digital and introduced an app for their delivery.

Overall, it does feel that they’re trying to make the brand more fun and current. However, it may not be to the liking of everyone. After all, Shakey’s has always been associated with wholesome family-friendly get-togethers rather than being the hip and trendy spot-of-the-moment.

2. Wendy’s

Wendy’s has always been the far third or fourth in the burger chain hierarchy. We still love it, though, for continuing to clog our arteries with creations such as the Baconator and the Son of Baconator. Unfortunately, the brand has had a tough time lately with a lot of its stores closing up.

Now, it looks like they’re taking a stab at being relevant again. In the new store they have at Glorietta, they’ve changed their logo from this:

To this:

The new look is quite perfect. It goes well with the Glorietta’s new makeover. Wendy’s now boasts of a cleaner design. And that freckled girl has grown up some, too. Hopefully, the changes also spill over to better food and service so it can keep on attracting more customers.

3. San Mig Light

If you’ve had a San Mig Light at Boracay or Cebu recently, you may have noticed something different about the bottle. This is the old label, compared with the new one.

The see through label is a bit reminiscent of the old Pale Pilsen bottle, the contents of which could also be seen through the label’s clear spaces.

The label does look a bit odd to me, though, which is fine since it seems to be in the testing phase. It’s understandable if the design is still a little rough around the edges.

The bigger mystery is why San Mig light needed a design change since it’s not suffering through any marketing slump. Who knows, maybe it’s a way to cut down on sticker costs. Whatever the reason, if they don’t mess around with the price and flavor formula too much, San Mig Light will continue to make a killing in the beer market.

So what do you think of the new logos? Let us know in the comments below!

Sources: Design Pinoy / Facebook / Wikipedia / Shakey’s / GooglePlay

Image sources: BlogSpot / Mobile Marketing Watch / LCM / BlogSpot / Tumblr

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Looking to further strengthen its international presence, the NBA has announced plans to open an NBA Café right here in Manila. The Café is touted to be the first ever of its kind in Asia, and will be located at SM Aura in Taguig City.

Basketball is practically a national sport in the Philippines, so it’s no surprise that the NBA has chosen to establish its flagship branch in Asia here. This isn’t the league’s first foray into our country. In past visits, they’ve held numerous exhibition matches, goodwill games, and fan meet-and-greets. They are even planning to hold a pre-season game at the Mall of Asia Arena. 

The NBA has long had a finger in the food service industry, an area where they leverage the strength of their brand in order to attract hungry basketball fans. One of their ventures, NBA City, is a themed restaurant showcasing basketball memorabilia as well as screening past games and highlights for their customers. It also boasts a basketball-themed menu. Taking a cue from these restaurants, they have launched a new café concept. A branch is set to open abroad in Spain, in addition to the one planned in Taguig.

Here are some snippets from the menu found in the NBA City Restaurants:

The food for the Café, however, will be styled to suit the café theme as well as the taste buds of Filipinos. We can expect new Filipino-inspired dishes to be offered alongside old American favorites.

Aside from the food and decor, the café will give NBA fans a home base where they can indulge in their passion and love for the game. Special events, such as live screenings, visits from current players as well as retired hoop legends, and other similar activities will also be held there.

The Philippines has had its share of themed restaurants before, and while some continue to thrive, others, like the defunct Fashion Café, remind us that it takes more than novelty to be successful. Still, with the number of die-hard NBA fans in the Philippines, don’t be shocked to see the Café always fully packed, especially during the playoffs.

What do you think of the NBA Café? Should the PBA come up with a similar joint? Will NBA Café serve Nate Robinson’s favorite lumpia too? Let us know what you think in the comments section!

[Sources: NBA Philippines / philSTAR / Hard Rock / Dime]

[Image Sources: Looking Up Court / BizBash / NBA]

[Thumbnail Source: Merchant Circle]

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If you’ve recently decided to finally start that diet you’ve been putting off for years, you’re going to hate the news we’re about to share. Jollibee, Starbucks, and Pancake House have all come out with new and exciting product announcements. A couple of old favorites make a comeback, while yet another spin on the current trend-of-the-moment tries to capture our hearts and the contents of our wallets.

Jollibee Brings Back the Amazing Aloha

As a kid, my first bite of an Amazing Aloha always brought a smile to my face. The sweet tang of the pineapple went so well with the beef, bacon, and cheese. It was a surprisingly good burger. I remember falling in line for an Amazing Aloha every single time my parents brought me to a Jollibee. It broke my heart when they discontinued it.

Love may be sweeter the second time around, however. Jollibee has announced the return of the Amazing Aloha. The burger will be available in all their branches for a limited run.

Renewed interest in the Amazing Aloha may have been sparked by Anthony Bourdain eating it on his show, Parts Unknown. In his trip to Koreatown, L.A., he had a bite of the Amazing Aloha and declared it “a very tasty burger.”

With Mr. Bourdain’s revelation that the burger was still available, albeit on the other side of the world, and no less delicious than before, the calls for its return to local stores soon followed. A Facebook page was put up just this month petitioning Jollibee for its return.

Based on recent events, it’s pretty clear that the fast food gods (or at least Jollibee’s marketing department) have heard our prayers. From the bottom of all us Amazing Aloha lovers’ hearts, thank you, Jollibee.

Cookie Butter Pancakes from Pancake House

Cookie Butter mania has finally reached Pancake House. Primarily known for their hearty meals and comfort food, the restaurant now offers a stack of their signature pancakes loaded with the sweet, gingery, and super trendy spread.

You may want to hold the syrup for this dish, though. From the looks of it, that pancake stack is just oozing with cookie butter. But hey, if you want to drown it in maple syrup anyway, feel free. We promise not to judge you.

Old Favorites Return to Starbucks

Cookies and cream is a favorite combination for many Filipinos, whether they eat it with a spoon or sip it through a straw. The Starbucks version is a crowd pleaser, and its return will have caffeine junkies, who prefer to get their fix sweet, making a bee line to the nearest branch for a Mocha Cookie Crumble frappe.

For green tea lovers, they’ve also brought back the Red Bean Green Tea frappe. It’s a combination you’re more likely to find in an Asian pastry, but the soothing and clean flavor of green tea goes well with the sweet taste of red beans. It’s a nice change of pace for people who want to try something different.

Have you tried any of these recent releases yet? Do you know why Jollibee also had halo-halo in their stores abroad? Are you guilty of buying into the hype and getting Cookie Butter off the black market? Let us know in the comments below!

[Sources: philSTAR / Facebook]

[Image Sources: Jollibee / Pancake House / Starbucks Philippines / Starbucks Philippines]

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Looking to spread their sustainable business philosophies to more people, the Gawad Kalinga Enchanted Farm is offering various Social Business Camp programs for the month of June. One of the many courses you can take is the Food and Beverage course. The knowledge and experience gained from this program ranges from managing crops, to making sophisticated food products such as organic cheese, infused tea, and even gourmet pasta dishes.

The Enchanted Farm is a community located in Angat, Bulacan, which helps marginalized families develop into a self-sustaining, and socially responsible members of our community. It is an off-shoot of the Gawad Kalinga (GK) program, which aims to uplift the lives of impoverished people in a permanent and concrete way.

Gawad Kalinga is also well-known for developing high quality products. The Human Nature brand and Bayani Brew beverages are both partners of the group. Their experience with developing such brands led GK to establish the farm as a flagship facility to enhance the group’s social business models. Its continuing success demonstrates that helping impoverished families rise up from the mire is not only morally right but also a feasible business venture.

The camp is held over a weekend, and you get to be trained by Filipino and European social entrepreneurs who are experts in the field. The Enchanted Farm itself is a testament to the knowledge and skill of these people, as it features the same principles the social business camp wants to share with you. From the way the farm manages its agriculture and up to the finished product, the operations are done with minimum impact to the environment and with maximum benefit to the community and its business partners.

Aside from the Food and Beverage courses, the camp also offers a chance to explore industries such as Health and Wellness, Social Tourism, Architecture, and Interior design. All are actual practiced businesses inside the farm.

The camp dates are June 1-2, June 15-16, and June 29-30, you can opt to choose a weekend or try out the whole six weekend camp. All the activities are going to be at the Enchanted Farm. If you’d like to know more, check out their facebook site.

Any ideas for social entrepreneurship in the world of food? Have you tried out the Bayani Brew? For any insights, let us know in the comments!

[Sources: GK Enchanted Farm / Human Nature]

[Image Sources: GK Enchanted Farm / GK Enchanted Farm / GK Enchanted Farm / Human Nature / GK Enchanted Farm / GK Enchanted Farm / GK Enchanted Farm]

[Thumbnail Source: Planète D' Entrepreneurs]

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The US Department of Agriculture has recently disclosed the discovery of genetically modified (GM) wheat in its stocks for trade.  This announcement has prompted the Philippine Government to keep a closer eye on its wheat purchases from the United States. The Philippines buys four million tons of wheat from the US every year.

Though the Philippines has been more accepting of GM  food than some of our Asian neighbors, the wheat in question is a big concern as it has not been approved for distribution and consumption. Japan and South Korea are stopping the importation of all US wheat until suitable screening methods are put in place. China, another big importer of US wheat, has taken a similar stance in regards to the close monitoring the imported goods require.

The jury is still out on genetically modified organisms (GMO) as a source of food for humans, but concerns over its effects have led to worldwide regulation in its production and consumption.  Some fear it may pose long-term health risks when eaten. Even the cultivation of GM crops is subject to controversy. Since the crops can only be planted under the license of its manufacturers, farmers may be forced into buying seeds from just one company, effectively creating a monopoly.

In the Philippines, GM crops have already made their way in our rice and corn. It’s also being tested in several other kinds of produce. GM strains are said to be more resilient to pests, extreme weather, and other unfavorable conditions. While these crops certainly have their advantages, the long-term effects of using them are still uncertain. But as long as these technologies develop to minimize consumption risks, and its users also go for sustainable practices such as organic farming, our food sources stand a better chance of being safe and secure.

Your thoughts on GM Food? Is it something you’re concerned about? Do you think this will have any effect on our local food industry? Let us know in the comments.

[Sources: The Guardian / Huffington Post / Reuters]

[Image Sources: The Liberty Beacon / Tribune / Greenpeace]

[Thumbnail Source: Daily Mail]

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We all knew it was coming. Inevitably, Dunkin Donuts has joined the donut-croissant crossover trend. They’ve started offering the two variants of pastry: apple-cinnamon, and chocolate almond.

As we reported a few weeks back, the concept was first brought to the Philippines by Wildflour, Other high-end cafes have already come up with their own versions,  but now that a major donut chain is carrying the product, we may soon see other local mainstream donut brands follow suit.

Dunkin Donuts has also taken the least creative (though, easier) route of simply calling their version the donut croissant. Other establishments have called their interpretation of this pastry hybrid many other names (like doissant), as the term cronut (croissant + donut) is trademarked.

While the naming process of Dunkin Donuts may not be very innovative, the way they’ve packaged their brand lately is a step in a new direction. Their donut croissant is part of a new premium line of products they’ve recently released. New donut flavors such as the Sansribav, Caramel Kreme Berry, and Red Velvet along with other offerings such as their ciabatta and bagel sandwiches comprise the line.

With the way things are going in the local scene, food chains are scrambling to get and edge over their competitors. Mister Donut features its Japanese home store favorites and Krispy Kreme and Gonuts Donuts have jumped on the Cookie Butter craze. Dunkin Donuts though was very quick on this one. It beat the others in releasing their version of this trendy new snack. Hopefully the move will result in more variants of the cronut from all major donut chains.

Have you tried the donut croissants in Dunkin Donuts? Or tried the real thing from NY or the local (fancy) versions? Any other new donut ideas you’d like to see? Let us know in the comments!

Source: [Philstar]

Image Sources: [Dunkin Donuts]

Thumbnail: [TheDailyMeal]

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Beginning this month, Unilever will start reaching out to chefs and restaurant owners all over the Philippines through its Chefmanship Academy program. Enrollees will undergo training sessions produced by Unilever Food Solutions (UFS), the arm of the brand that specifically caters to professionals in the food industry. Unilever looks to replicate in the Philippines the success its program has found worldwide.

The Chefmanship Academy sessions this July are one-day courses to be held in Iloilo and Boracay, with more sessions being planned.

The local food industry is currently experiencing a period of lucrative growth. From unique food concepts and new franchises being brought here from overseas, to home grown talents launching their own products and restaurants, the market is fast filling up with professionals who all want a piece of the Manila food scene pie.

Realizing the potential of such a market, Unilever is keen to work with this sector in order to provide the specific services the market needs that they offer. While UFS is primarily known as a food supplier, the brand sees the benefit of directly engaging food professionals in this new manner. After all, by helping their customers succeed in business, their products create another steady client, while also boosting the brand’s image.

Working with chefs, having them use Unilever’s products inside their professional kitchens, adds credibility to the brand. By establishing relationships with more professionals, Unilever seeks to carve its own permanent niche in the stockrooms of more and more kitchens in the Metro.

Unilever definitely knew what it was doing when it tapped revered chef, Marco Pierre White, as its brand ambassador. With Marco’s image to bolster the Chefmanship Academy’s reputation, Unilever seeks to draw more food professionals to their side.

Unilever’s Chefmanship Academy plans to start with basics such as Menu Planning and Cost Counting. It does speak a lot about the potential of the food service industry in the Philippines that global brand is taking interest in directly engaging with professionals. The skills gained from such training can expand a chef’s repertoire beyond the kitchen and make him more able to manage his own business.

What’s your take on the use of Unilever products in professional kitchens? Are you interested in getting a few classes for yourself? Let us know in the comments!

Source: [GMA News / Unilever]

Image Sources: [Inquirer / Unilever / WNOT]

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With all the hype it’s been getting, people are expecting a lot from SM Aura, especially when it comes to dining. The mall is supposedly bringing in several new eating establishments with fresh and unique concepts when it comes to their food. Expect these to be more upscale, in keeping with the theme of the mall.

For now, though, a quick visit will show that the restaurant selection is still fairly limited, with only a few stores open. However, the signs plastered all over the boarded-up stalls do promise a lot of reasons to be excited about the future dining prospects in the mall.  Here’s a quick rundown of the restaurants coming soon in SM Aura.

1. Ramen Nagi

The famous Butao Ramen arrives here through the Ramen Nagi chain. Butao is one of Hong Kong’s best ramen houses, and is well-known for its creative dishes. Aside from the traditional broth, Butao also features squid ink and parmesan cheese ramen bowls. It’ll be fun to see how Butao fares as it goes head to head with Ikkoryu Fukuoka Ramen, which is already open at Aura.

2. Paul

A bakery and patisserie that started in France in 1889, it has since grown into a chain of cafes that can be found all over the world. The store is set to open very soon in SM Aura, with another branch at the Bench Tower in BGC (it was the Bench group that was responsible for bringing the chain here).

3. Shine Bakery and Café

From Chef Sunshine Pengson, this café is an offshoot of her Gourmandise Patisserie. They’ve recently closed shop in Rockwell to move to their new home in SM Aura. The café is expected to open anytime this month, with the menu also offering non-pastry dishes such as burgers, pizzas, and other savory items.

4. The Food Hall

This New York based restaurant created by Todd English is known for its novel approach to offering a very wide selection of food. With nine different stations, diners get to experience freshly made gourmet dishes available from their seafood bar, pasta bar, sushi bar, and a cheese and charcuterie station, among others.

5. Slappy Cakes

Following the heels of their well-received flagship store in Eastwood, they’re putting up a new branch so people down south can enjoy the restaurant’s range of pancake mixes, as well as the novelty of getting to cook your own pancakes.

Other established names, such as Café Mary Grace and Lugang Café, are also set to open in SM Aura before the year ends.

SM Aura looks set in staking its own place in the dining destination that Bonifacio Global City has become. Aside from featuring enough bakeries to be a nightmare for any Atkins devotee, they’re also bringing in a lot of well-known food concepts from around the world. It’s going to be a very interesting year for SM Aura. Let’s see how well people will respond to their offerings.

Any particular restaurant you’re excited about? Are you looking forward to the squid ink ramen too? Let us know in the comments!

Image Sources: [Ramen Nagi / Ramen Nagi / Gourmandise / Zomato / The Plaza]

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We may get to see the royal baby enjoying some Chickenjoy or a Peach Mango Pie soon. Jollibee plans to expand operations to Europe, as its Chief Operating Officer, Ernesto Tanmantiong, stated in an interview with the BBC. Jollibee plans to solidify its foothold in North America, before going on to Europe in three years time.

Jollibee’s initial foray into international markets was relatively quiet. Targeting the usual countries that Overseas Filipino Workers could be found in, they managed to open hundreds of stores in North America and the Middle East without too much publicity. These stores have been mostly successful and may have given the company the boost in confidence it needed to open new branches in more countries.

This confidence also translated into a more aggressive campaign for expansion. They recently pushed through with the opening of their flagship store in Singapore amidst a flurry of mixed reactions from the locals. Even with all the negative publicity they got, the same store has now become the company’s most successful branch worldwide. Business has gotten so good there that they’ve also announced their plans to open up a second branch in Singapore.

Jollibee at Lucky Plaza, Singapore.

In their efforts to win diners abroad, Jollibee has been pushing Chickenjoy as the dish believe to be at par with the world’s best. It’s the gateway product they can use to get new people to try their more Filipino products like palabok and the longganisa breakfast meal.

Jollibee’s Chickenjoy.

Europe can prove to be a tricky market for Jollibee as they’re not known to be overly fond of fast food culture. Fortunately, Jollibee can definitely count on the support of the Filipinos there who long for a taste of home.  And seeing as how some of its products have been praised by food icons like Anthony Bourdain, it may not be too far fetched to imagine Europeans responding well to Jolibee’s food as well.

Anthony Bourdain in his visit to Jollibee in Koreatown

Are you looking forward to seeing the Bee on your next euro trip? Do you think Europeans will take a liking to Jollibee’s menu? Let us know in the comments!

Sources: [philSTAR / BBC]

Image sources: [Jollibee / Wikipedia / rrandommusings /Daniel Food Diary /Ripley News]

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A bowl of hot lugaw is one of life’s simplest pleasures. It’s easy to make, available anywhere, fills you up quick, and warms you on cold and rainy mornings when you’re sick and simply don’t want to get out of bed

It’s also one of the cheapest eats around. You’ll probably spend less than twenty pesos for a bowl of lugaw in most eateries in Manila. And even if it’s affordable, a good bowl of lugaw doesn’t skimp on taste. The broth’s rich flavor often comes from meat, offal, a ton of MSG, and a bit of seasoning boiled continuously for hours and hours.

Enter Tony & Precy. This beloved lugawan is located at Comembo, Makati, and is just a stone’s throw away from Bonifacio Global City (BGC). But in stark contrast to BGC’s highly urbanized style, Comembo is as modern as that old VW beetle you only take out for your Sunday drives (the one without air-conditioning).

Tony & Precy serves one of the better bowls of lugaw in the area. If you’re looking for proof, all you have to do is compare it to the other karinderya situated across the street. Any time you see two stores next to each other selling the same item, you can bet that the one that’s packed with customers serves the better product.

Guess who has the better lugaw?

Tony & Percy carries all the marks of a good eatery. They even have those big cauldrons that are perpetually fired up to cook your porridge. And while such a set-up will ensure that our fossil fuels will indeed run out in the foreseeable future, it is a fair trade-off for the hungry man who wants something good for dinner that’s less than twenty pesos.

While a couple of cauldrons cook the gruel, another endlessly simmers the components for the flavor base of that day’s broth. The last time I was there it was a hodgepodge of cow offal. Nothing says “you bet you’ll come back for another bowl!” than the addition of tripe and intestines in your broth (the same tripe and intestines you’ll get as a topping in your lugaw).

If you’re not offal-y fond of internal organs, Tony & Precy also offers lomo ng baka (beef tenderloin). You can have it as a topping for your lugaw, as a side dish, or even make it the main course if you order extra rice instead.

Tony & Precy follows the old credo “don’t fix it if it ain’t broken.” They stick to the formula of providing a good product, and not messing around with the recipe too much. With the success they’ve found, they have managed to open two other branches in the south.

If you ever find yourself near The Fort with less than fifty pesos in your wallet, don’t worry. There’s a bowl of lugaw with your name on it waiting at Tony & Precy’s.

Do you have any other favorite ghetto grub finds? Where’s your favorite lugaw stand? Did you ever wonder just how many calamansi those guys had to squeeze to fill all those bottles karinderyas have?Let us know in the comments!

Tony & Precy
Anahaw St., Barangay Comembo, Makati City
Store Hours: Open all day, every day

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