Thursday, June 30, 2011

Healthy Breakfast at Dorsett Hotel

We were billeted at Dorsett Hotel while in Hongkong. The 2nd day of our stay was the busiest. We planned to join the city tour in the morning. Then, ride a cable car going to Ngong Ping 360  to see the Tian Tan Buddha statue in the afternoon and we ended the day at Disneyland Hotel where I hosted my birthday dinner. With busiest itinerary ahead of us, I knew I need a nutritious breakfast. I dont want to intake more heavy meal because I knew we'll be having a big photoshoot, and I don't want to see photos with bulging stomach, eeww! 

Breakfast was buffet, offers an abundant selection of foodies featuring asian and american cuisine. Cereals, cofee, bread, noodles, sausages, siomai, steamed and fresh veggies and wide array of fruits and to make our own salad. Although the wide selection of food was really tempting, I controlled myself and I  made my salad with ample of peaches instead. yum!

Wednesday, June 29, 2011

Sunday Brunch at Restaurant 101

Hi guys! How are you doing? I hope you are all doing good and well. Here's good news to all foodie lovers out there, starting 26 June, Restaurant 101 will be open on Sundays for brunch! It features appetizer and dessert buffets, and main course served a la carte. Experience international-caliber food at its best! Restaurant 101 is the application restaurant of Enderun Colleges located at Enderun Colleges,1100 Campus Avenue, McKinley Hill, Fort Bonifacio, Taguig City 1634 Philippines.

Tuesday, June 28, 2011

Make a Wish

My cousins  and nieces woke me up on the eve of my birthday to greet me, sweet!

The great Birthday Quotes that was posted on my facebook wall last May 30 moved my heart. I would like to thank you all for those beautiful and meaningful messages. I lost counting all of them but I made sure I was able to reply each messages with my sincerest thank you. For those who never knew, I celebrated my birthday in Hong Kong last May 30. In the next posts, I'll share my culinary encounter in this great city. 

Sunday, June 12, 2011

TAPELLA: Tapas, Paella and more by Gaudi

White Garlic and Almond Soup

I was just excited about hitting up a Tapas & Paella restaurant a couple of weeks ago. That week, I had my first, authentic tapas and paella meals. The Cuisineuer was privileged to discover this Spanish rice recipe for Paella when I was invited to join a blogger’s event in Tapella. I, Rizza, Jim, and sissy Peachy walked into a quaint, charming restaurant located at Ground Floor, Greenbelt 5 Ayala Center, Makati were the crew led us to the restaurant’s al fresco.

Chef Alexandra Cacho preparing Paella Manchego

The  executive  chef  of  Tapella,  Chef Alexandra Cacho demonstrated how Paella Manchego, Cojonudos and Sangria are being prepared. First, she introduced us to Paella Manchego using the freshest and tastiest ingredients such as saffron, calrose rice, prawns, chicken breast, broccoli, asparagus and Manchego cheese.

 Paella Manchego

Cojonudos is made of Quail egg, Jamon Serrano, Pimiento (redbellpepper) on top of Sliced fluted bread


Tapas  and Paella are mouth-watering traditional cuisine which is quintessentially  Spanish.  This  classic  dish  is  a  hearty meal that is perfect for large numbers. Paella Manchego takes a while to cook, of course, so to keep us bloggers occupied and happy Chef Alexandra put together some Spanish treats  to pass on trays.

Camembert with Caramelized Onion on Fluted Bread

The restaurant specializes in tapas and paellas plus a wide range of appetizer, salad, pasta, soup and dessert. It is open daily from 11am until 12mn, the restaurant attendants are trained to expertly explain each exciting recipes of the dishes that guest wish to know about.  Wine all-you-can paired with tapas is served every Friday from 6pm to 9pm while Beer all-you-can paired with tapas is served every Wednesday from 6pm to 8pm. Dinning at Tapella comes with complimentary WIFI.

Octopus with Paprika, Salt and Virgin Olive Oil 


Calamari with Black Ink Batter 

Beef Tenderloin Salpicado with White Beans


The Sangria is a mix of orange juice, redwine, brandy, liquor, and soda in a cocktail glass full of ice  garnished with the slices of lemon and orange. The happy ending is plate of dessert consists of Apple Pie, Cheesecake, Arroz con Leche, Oreo Cheesecake, Rum Cake and Tocino del Cielo.

Apple Pie Cheesecake, Arroz con Leche, Oreo Cheesecake, Rum Cake and Tocino del Cielo.

For more information or reservations, call 7572710 and 7572711. 

Thursday, June 9, 2011

Chicken-All-You-Can is Back at Max's

I been saving a small portion of my daily budget the moment I learned that Max's unlimited serving of the Filipino favorite home-cooked fried chicken promo is back. I saw the ad last Sunday at the LRT station when I met my friend, Faye. I thought it was on that day so we decided to hit the nearest Max's resto, only to find out that it will be on Friday, June 10. Since we already there and we are salivating to quarter sliced fried chicken, we ordered whole, sarap to the bones fried chicken instead. Just like last year, the taste had never changed.

picture from last year's promo

My appetite is bigger than this promo because Im a fan of their home-cooked fried chicken. Tommorrow is the day. I guess I saved up to PhP 199 already, the cost for this promo. Last year promo though was only PhP 165 celebrating their 65 years but this year rate includes a glass of Pepsi. Tomorrow at the first crow, i'll be at Max's Greenbelt 1 with Faye. The nationwide promo runs from June 10 to July 10, 2011 so if you are thinking to go on a diet, you might wanna start on July 12 instead.

Wednesday, June 8, 2011

Crystal Lotus Restaurant: 30th on the 30th

So  there,  I  hosted  my birthday dinner at Lotus Restaurant in Disneyland Hotel  in Hong Kong after months of anticipation. Thank you for my sponsors (ya  know  who  you  are)  and  to  those  who  joined me in celebrating my birthday,  the duo sissys Anney and Peachy, Dia, Joff, Peanutbutter (screen name of Peachy’s hubby), Ykaie, and Tita Becka, I am very grateful.

Crystal  Lotus Restaurant in Hong Kong Disneyland Hotel is an award-winning restaurant that offers outstanding cuisine from four major culinary regions of  China.  It  is the signature dining experience for Hong Kong Disneyland and Disneyland Hotel's flagship restaurant. The Restaurant has recently won the  Best  of  the  Best Culinary Awards 2009 - Gold with Distinction Medal from Dim-Sum Category. Of course, nothing but the best on my 30th birthday that's why we chose to dine here.

We  were  supposedly  feasting  on  delicately created Disney Dim Sum, like "Duffy"  Steamed  Lotus  Red Bean Puree Bun, "Chicken Little" Steamed Lotus Seed  Puree  Bun  and  Little  Green Men Pork and Vegetable Bun, at Crystal Lotus  but  weren’t available when we got there. The special, Disney themed dim sum offerings are only available for lunch during Wednesday and Sunday, we  were  told.  I’ve checked their website they have "Disney Chef Mickey's Buffet" offer from May 29 to July 15, 2011. Advance reservation is required for the offers. You may call Disney's Hollywood Hotel at +852 3510 5000 and book your table.

We  ordered  different  food  that  are available from the menu instead. Everyone  chose their food according to their liking. Nevertheless, we were satisfied  with  the  reasonable  prices of the yummy foodies that everyone enjoys.  Service  was  fast, crews  were  attentive.  The  whole  culinary experience was a blast


It  maybe  hard to accept that I had turned 30 years old last May 30 but on the  other  side  I  was  pleased  to know that I made a lot of difference. Counting  the  blessings  that  God given me, I have more than enough, I am loved.  I  am  very grateful. Thank you so much for those who remember and for  the  greetings  on my facebook wall, y’all made me happy. I wish y’all were there. It was spectacular.

Acknowledgement: Sissy Pinky for the pictures.
Note:  A  10%  service  charge  will  apply  based  on  the original price.

My cousins and nieces woke me up on the eve of my birthday.
Live a little, live on fire

Monday, June 6, 2011

Discovering Cuisine at Enderun Colleges

As I have promised, I'm going to showcase high caliber food from high caliber culinary school in the country. These are the food we had when sissy and I attended an event in Enderun Colleges. Enderun Colleges is an undergraduate college that offers Bachelor of Science degrees in Business Administration (BSBA), major in Business Process Management and Consulting, Finance and Wealth Management, or Marketing Management; in Entrepreneurship (BSE), with focus on Family Enterprise; and in International Hospitality Management (BS-IHM), with specialization in Culinary Arts or Hotel Administration. Enderun, committed to the highest international standards of academic excellence, is partnered with Les Roches International School of Hotel Management in Switzerland and Spain, and with Alain Ducasse Formation in France.

Iced tea and coffee were served when we arrived. Then, we proceeded to the school's state of the art amphitheater where ADF+Enderun Executive Chef, Marc Chalopin performed scrupulous culinary demonstration. He made a french seafood soup or a fish stew,  Bouillabaisse. Carefully and thoroughly, he demonstrated how it was made concocting local ingredients. The French dish was prepared for 2 hours. Should you want to try cooking it, you may check out Everyday Sweet Notes blog for the recipe. We had a tour of the school afterwards. I thought of earning a culinary degree in this fine culinary school. Conducive for high class culinary learning, the school is equipped with complete and state of the art culinary tools. The classrooms are very classy and comfortable, even the hallways are air conditioned. The finale of the event was a treat to Restaurant 101.

The Taquiner: bread, with three kinds of dip or spread: butter, eggplant spread and olive oil-balsamic vinegar.

Restaurant 101 is the application restaurant of Enderun Colleges. The building houses hot kitchen laboratories, a pastry kitchen laboratory, a preparation kitchen, and a culinary amphitheater. Enderun also offers the smallest workstation-to-student ratio at two students per workstation and eight workstations per laboratory class. This hands-on approach to culinary education ensures that students acquire mastery of the subject from theory to practice.

The couleur verte l'esprit: Salmon fillet, mi-cuit, caper-herb dressing, warm potato salad

Enderun students have been given the highly exclusive opportunity to take their internships in ADF training centers and in noted Alain Ducasse restaurants worldwide because of the academic partnership. To date, Enderun has sent seventeen students for internships in various Alain Ducasse restaurants and Alain Ducasse Formation training centers in France.

The Événement principal: Chicken Basquaise, stewed sweet peppers, Bayonne ham

With this international culinary training, as validated by the prestigious ADF+Enderun Certificate in Culinary Arts, graduates will have passed the standards of Alain Ducasse Formation, and be sought after by hospitality organizations here and abroad. The full-time program covers the basics of Culinary Arts in fifteen months, including the opportunity for an internship in France. The program opens in June 2011. For inquiries, please visit Enderun’s Fort Bonifacio campus at 1100 Campus Avenue, McKinley Hill, Fort Bonifacio, Taguig City, or call (632) 856 5000, or visit its website at

 The Heureux dénouement: Louis XV,chocolate crisp, ganache, praline bar perfect with Woodstock Vitage Port ’94 
Credit to Peachy for the pictures

For more information, please contact:
Lou Molina
External Relations Manager
Mobile: +63917 8038617

Mark Tan
External Relations Associate
Mobile: +63917 5933398

Enderun Colleges
1100 Campus Avenue
McKinley Hill, Fort Bonifacio
Taguig City 1634 Philippines
Telephone: (632) 856 5000
Facsimile:   (632) 856 4656

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