Carnation & Appetite North Luzon Family Food Trip: Grand Handaan, Burnham Park, Baguio

Posted by me on August 25th, 2008 in and · 2 Comments

Right after this scrumptious lunch, we rushed to this trip’s main event: the Grand Handaan at the Burnham Park. Because of the rains, the entire set up was moved to the stage where there was enough shelter for everyone. Nonetheless, everyone had a lot of fun with the music, games and the great feast, which consisted of a sampling of regional dishes such as those from Bulacan, Pampanga, Pangasinan, Benguet and Vigan.

bulacan rice cake

Rice cake from Bulacan. Since I had no more space to fill, I just admired the way this sweet thing looked, and smelled (of delicious coconut oil).

palitaw

Palitaw, rice cake made from a batter of washed, soaked, then ground malagkit (sticky rice). This Pinoy kakanin got its name from the way it’s cooked. Flat, tongue-like portions are dropped into boiling water. Once they rise to the surface (or “turn up”), they’re already cooked. To serve, dip in grated coconut, white sugar and toasted sesame seeds.

Read on…

Carnation & Appetite North Luzon Family Food Trip: The Manor Hotel, Baguio (Lunch)

Posted by me on August 21st, 2008 in and · 3 Comments

I was willing to forego breakfast after last night’s outrageous dinner. But just to give me enough energy for the morning activities, I decided to just stick with fresh fruits and a few spoons of rice and ulam (in that order) from the buffet table. The sun peeked for a few seconds then the gray clouds were back, bringing soft rain showers. But the winds picked up speed as we went along. Soon there were rumors of a typhoon heading our way. So we just made a quick photo op in front of The Mansion (yep, a la Korean tour group), picked up the usual goodies (cashew brittle and choco-chip oatmeal cookies) at Good Shepherd Convent, then part-hopped/ran/walked our way into the crowded markets for the standard Baguio pasalubong. I got the classic Mikasan choco flakes and my sister’s special request, the naked lady back scratcher, of all things; a mom/homemaker went for the ubiquitous walis tambo (tiger grass broom); and some of the girls emerged triumphant with their latest ukay-ukay finds (Philippines’ biggest bargain shopping phenomenon). Then we’re back to The Manor for our special lunch spread.

tuna ceviche


Tuna ceviche: The most exquisite looking kinilaw (raw seafood marinated in citrus juice) I ever saw, thinnest tuna slices a la carpaccio sans the cross hatch pattern. This gourmetized kinilaw came sprinkled with bits of fresh peppers, onions and ginger. So light, so unforgettable — a harbinger of delicious things to come.

sisig and buffalo cheese tarts

The sisig and buffalo cheese tarts were a cute surprise, with the first tasting like Capampangan sisig — chewy, salty, spicy, citrusy, perfect complement to the very delicate cheese tart.

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Carnation & Appetite North Luzon Family Food Trip: The Manor Hotel, Baguio (Dinner)

Posted by me on August 18th, 2008 in and · 4 Comments

to baguio

On the way up to Baguio, about to drive into the familiar fog.

my room at the manor hotel, camp john hay

At Camp John Hay, The Manor Hotel: Too wet and windy for the scheduled outdoor activity, shopping and sightseeing were postponed to following day. That gave us time to rest and enjoy our warm, cozy beds and freshen up for the exciting dinner ahead.

manor dinner

With dinnermates at The Manor’s famous Le Chef*: Dexter Matilla (Philippine Daily Inquirer), Ruziel Delos Reyes (HerWord.com), Gwen Carino (this event’s publicist), Trix Deseo and Bea Acosta (ClickTheCity.com).

After a few words from Carnation brand manager Mayan Salapantan, MEGA Publishing Group advertising director Cathy Romero-Salas and Appetite’s associate editor Annie Nisce gave away the next batch of raffle prizes. I got what I wanted (and much to the girls’ envy :mrgreen: ) — a pack of exquisite Shiseido make-up! Luv, luv, luvet! :D

Unfortunately, the great Billy King, of Le Souffle fame, was not available to join us that evening. But as predicted, the legendary chef wowed us with his legendary cuisine — consistent high standards of cooking, perfectly seasoned, fresh ingredients, all classy tasting even sans the expensive cream. In times of rising commodity prices, the cooking milk becomes a more affordable alternative to the costlier milk products. Meanwhile, the bar at Le Chef flowed with wines and whiskey.

le chef avocado prawn salad

Me fell in love with the avocado and prawn salad: Firm blocks of avocado at its peak, delicate prawn meat and showers of fresh cilantro. There was also marinated salmon and crab roulade with dill mustard dressing and Boston-style seafood chowder.

le chef tuna tataki

Tuna tataki: Fresh fish steaks in lovely pink rolled in cracked black pepper then seared in a very hot cast iron pan, sans the oil. Sliced thinly then dipped in soy and wasabi.

Read on…

Carnation & Appetite North Luzon Family Food Trip: Lenox Hotel, Dagupan

Posted by me on August 12th, 2008 in and · 0 Comments

My last visit to Baguio was all but a dark and rainy pit stop to Sagada four years ago. Joining the Carnation and Appetite Magazine’s Family Food Trip 2008, I was looking forward to seeing the country’s summer capital in daylight once again and staying slightly longer to savor the place. The tour was a two-day out-of-town jaunt which brought together and transported 60 delegates, composed of press, guests, bloggers and representative from Appetite and Carnation to Northern Luzon for them to have a taste of specially concocted milk-based dishes from up north.

Call time was 5am at the Strata 100 in Ortigas. I loved how the organizing group at Appetite Magazine took care of small details like pre-arranged breakfast and travel kits composed of shirts to wear at the events, ID’s, drinking water, tissue pack, medicines, itinerary and reminders. The bus courtesy of Southeast Travel Corp. was clean and comfortable, and Jason, tour coordinator cum “resident VJ” who liked to call our bus “The Buzz” a la Boy Abunda kept us entertained. I’m usually bad at long bus trips, getting all nauseous and hating how my butt hurts from prolonged sitting, but the great company and the food dvd marathon made up for the long trip ahead.

We arrived at our first official stop, Lenox Hotel in Dagupan, just in time for lunch. Our group was welcomed by an ethnic dance number by the Dagupan Dance Troupe, dressed in Bangus inspired costume — I seriously thought it was the town fiesta. But by then I was too dizzy to take their pictures. Thankfully, the smell of the grand lunch buffet quickly brought me back to life! The spread showcased Dagupan’s main fare, the milkfish, cooked with Carnation Milk in different renditions.

malunggay soup

Hot and creamy malunggay soup. Loved how it warmed my empty stomach and prepared me for the feast ahead.

lenox hotel steamed bangus

Fresh, big, fat bangus, carrots, green peas, mushrooms, celery stalks, spring onions and cilantro steamed in a very light cream sauce.

Read on…

Museum Cafe: New Chef, New Menu

Posted by me on August 5th, 2008 in and · 3 Comments

There could be a number of reasons why Museum (or M) Cafe has retained its popularity since it opened four years ago. A fab central location within a reputable art institution, a choice of al fresco dining and a refreshing nature view to boot, professional and attentive service, and the knack for reinventing itself from a weekday business lunch stop, family sunday brunch destination, to after-hours jazz and chillout joint. With former chef Vladimir Lorilla moving to a new Raintree property in the new Embarcadero estate in Legazpi City, Bicol region, M Cafe’s new chef Nurul Huda Bin Mohammed Radzi assumes executive post. The Malaysian chef’s name is as vast and intriguing as the influence he brings from his international hotel and restaurant experiences — Egypt, Greece, Ukraine, Ireland, Brunei, Malaysia, the Carribeans. Chef Nurul gives the menu a creative spin while maintaining the modern Asian cuisine concept M Cafe has been known for.

Here’s a sneak peek:

tandoori pizza

Grilled roasted tandoori spiced chicken (P350), one of M Cafe’s line of oven roasted “naan” pizza. Served hot, with nostalgic whiffs of coal smoke, clay from a distant tandoor (oven), cumin and cayenne. This “red pizza” is slightly puffy and chewy Indian flat bread loaded with chicken that has been prepared with the red spice mixture, slivers of beet, peppers and red onions, then drizzled with kesong puti (Filipino cottage cheese) and cucumber yoghurt, fresh cilantro and lime for a little tangy flavor. This gets me eating three full slices!

freebies

At Museum Cafe food and eating is art: Once seated, guests are served these pretty set of freebies: asian string potatoes, crispy spicy dilis (anchovy), pickled papaya, and kropek (prawn crackers). The cold towel reminds me of ensaymada. I particularly like these cute little changes.

calamari salad


Sour-sweet calamari chop chop in a wonton basket (P250) — Read on…

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