Tefal Stages Cooking Demo
Featuring Healthy Recipes

Chefmom Rosebud Benitez conducting a cooking demo featuring healthy recipes prepared using Tefal cookware

WHAT makes healthy cooking possible?

Well, you will need recipes for healthy dishes and healthy cookware and cooking implements to turn those recipes into actual dishes. Tefal recently put these together as a treat for customers via a cooking demonstration conducted by Chefmom Rosebud Benitez.

An expert at no-fuss, family-friendly, home-cooked meals, Chefmom Rosebud presented staple meals made healthier, such as Chicken Adobo with Lemongrass, Brown Rice Veggie Stir Fry, and Asian Noodles.

Chicken Adobo with Lemongrass, served with Brown Rice Veggie Stir Fry

Asian Noodles

In all of these dishes, she used Tefal’s Titanium Expertise cookware line, which lets home cooks prepare meals with the ease of an expert. Its pots and pans come with Thermo-Spot technology that turns full red when the pan has reached the ideal temperature to start cooking. The nonstick, universal cookware range has Titanium Excellence coating, which lasts up to three times longer than Titanium Force coating. The premium multilayer nonstick coating features a patented extra thick hard base, reinforced with titanium particles, making it ideal for intensive daily use for up to 12 years. What’s more: The Titanium Excellence coating is safe to use with metal utensils.

At the cooking demo, from left: Rustan Marketing Corp. division manager for homecare and lifestyle Ginger dela Fuente, Chefmom Rosebud Benitez, RMC GM Francesca Colayco, and Tefal Philippines brand manager Yovi Valenzuela

Tefal’s Titanium Expertise cookware helps home cooks prepare quick and healthy meals with ease

The Tefal Titanium Expertise cookware line includes a Fry Pan, Wok Pan, Sauce Pan, Shallow Pan, Stew Pot and Grill Pan in various sizes. They all come with Bakelite handles, which are ovenproof by up to 175˚C for up to one hour. They are also designed to be compatible with all hobs, including induction, and is dishwasher safe.

Tefal Cookware is exclusively distributed by Rustan Marketing Corporation and is available in all leading department stores nationwide.

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Andok’s Presents Spicy Fried Chicken

Andok’s first-ever celebrity brand ambassador Piolo Pascual (left); and the new Spicy Dokito fried chicken from Andok’s (right)

GOOD news for fried chicken lovers who like their chicken hot and spicy: Andok’s Litson Manok, one of the pioneers in the roast chicken business who later on also offered a fried chicken variant called Dokito, now also offers the all-new Spicy Dokito.

Spicy Dokito is a variant of Andok’s famous Dokito fried chicken, and it uses real chili during marination to ensure that both the natural spiciness of chili and the flavor of the marinade will penetrate through the meat for a real hot treat.

To coincide with the recent formal launch of Spicy Dokito, Andok’s introduced singer-actor Piolo Pascual as their first-ever celebrity brand ambassador.

At the formal launch of Andok’s Spicy Dokito and introduction of the brand’s first-ever brand ambassador, from left: Andok’s founder Sandy Javier, Piolo Pascual, Andok’s mascot and Andok’s EVP Maverick Javier

“Piolo is one of the best loved actors in the country. He embodies the Andok’s brand, which is about bringing joy and having genuine love for one’s craft. Having him as our first celebrity ambassador was an easy decision for us as he embodies joy, life and enthusiasm. He is here to really bring out the sili-ness out of everyone. We are very excited to have him as part of the Andok’s family,” says Andok’s executive vice president Maverick Javier.

“I feel blessed to be trusted by brands and their customers. Andok’s is a brand that offers affordable and delicious products to positively impact the lives of Filipinos one product at a time. I have been a big fan of Andok’s products and I am honored to have been chosen as their first ever celebrity ambassador,” says Pascual, who is one of the most credible product endorsers in the country today.

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Taste Exquisite Abalone This October
at Marco Polo Ortigas’ Lung Hin

Double-boiled Mini Buddha Jump Over the Wall with South African Fresh Abalone

THERE’S something special to look forward to at Lung Hin, the award-winning authentic Cantonese restaurant of Marco Polo Ortigas Manila, this October. South African abalone is going to be the star of the show, promising to delight diners with the delicate flavors of the exquisite seafood.

Abalone, which is good for the liver, kidneys and entire immune system, is harvested from the sea via a very delicate process that requires carefully taking them off by hand. This is why it is considered as one of the most expensive ingredients in the Cantonese culinary scene and is believed to be served only to emperors during the ancient dynasties.

Braised South African Dried Abalone in Abalone Sauce

Braised Sfrican Dried Abalone with Foie Gras

Braised South African Dried Abalone with Japanese Sea Cucumber

Braised Abalone Fried Rice with Wild Mushroom

Lung Hin’s Executive Chinese Chef Ken Leung and his kitchen team highlights the versatility, texture and tenderness of the South African abalone in five specially crafted dishes—Braised South African Dried Abalone in Abalone Sauce, Braised South African Dried Abalone with Foie Gras, Braised South African Dried Abalone with Japanese Sea Cucumber, Double-boiled Mini Buddha Jump Over the Wall with South African Fresh Abalone for diners who love soup, and Braised Abalone Fried Rice with Wild Mushroom for diners who simply must have rice with every meal.

These exquisite dishes will be available from October 1 to 31, 2019, at Lung Hin, which is open daily from 12:00 nn to 2:30 p.m. for lunch and from 6:00 to 10:30 p.m. for dinner. For inquiries and reservations, call +632 720-7777.

 

(Marco Polo Ortigas Manila is located at Meralco Ave. corner Sapphire Road, Ortigas Center, Pasig City.)

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Better and Bolder New Menu
Now at Richmonde Hotel Iloilo

Scallop & Crab Jambalaya, available at The Granary

ON its fourth anniversary, Richmonde Hotel Iloilo revamps the a la carte menus of its restaurants to offer an array of new and innovative culinary creations with fresh, bold flavors for its guests to enjoy.

For one, Sous Chef Jeffrey Ticao and his kitchen team have enhanced the flavor and presentation of its all-time favorites and consistent best-sellers, such as Steak & Eggs, Fried Sisig Wraps, Nasi Goreng, Pan-seared Salmon and Grilled Boneless Chicken.

Chef Jeffrey Ticao, sous chef of Richmonde Hotel Iloilo

Chef Jeffrey has also collaborated with the head chefs of other Richmonde Hotel properties—Eastwood Richmonde Hotel executive chef Victor Barangan and Richmonde Hotel Ortigas executive chef Cesar Literal—to give the brand’s signature dishes a yummy makeover. Just look for the Richmonde-branded dishes in The Granary’s a la carte menu and taste the difference when you order them.

The Granary, the hotel’s all-day dining restaurant, boasts of new breakfast items, such as the Japanese-inspired Ohayo (a set meal of yuzu-glazed salmon, miso soup, tamago and gohan); Power Breakfast (set of granola mix, yogurt, fruits and muffin); and Vegetarian Adobo (made of veggie meat cooked the Ilonggo way and served with brown rice and hummus).

For starters, The Granary recommends the new Capisante (baked scallops in mushroom velouté and gruyere cheese) and Middle-Eastern Cold Messe (homemade pita bread served with tzatziki, baba ganoush and hummus).

Salted Egg Kare-Kare

L3 or Latik, Liempo, Lukon

Must-tries among the entrées are Prawns Florentine, Scallop & Crab Jambalaya, Herb-crusted Lamb, Indian Biryani, Nero Paella and Classic Paella, all new items on the menu. And do not forget the Pinoy favorites or classic comfort food, such as Kare-Kare, Pancit Guisado, Crispy Binagoongan, Crispy Tadyang, Sisig (choice of pork or bangus), and Sinuglao. But give the new creations a try, too, including Adobo Ilonggo (cooked in annatto-glazed sauce and served on a bed of garlic smashed potatoes), Salted Egg Kare-Kare (deconstructed version of Kare-Kare with the usual peanut sauce infused with salted egg), Sinigang sa Batuan (using Iloilo’s very own batuan fruit as souring agent, with the soup served separately from the meat and vegetables), L3 or Latik, Liempo & Lukon (a unique take on nilatik na kalabasa), and Palabok con Aligue (with the crab fat sauce poured a la minute over a tall mound of crispy noodles).

Onions & Bacons, one of BizBar’s new bar chows

Over at BizBar, which is the hotel’s entertainment lounge, the bar chow menu beckons. Carefully curated to complement the selection of beverages on the bar’s drinks list, the new menu includes Onions & Bacons (caramelized white onion rings wrapped in crisp, oven-baked bacon strips), Sausage & Peppers (slices of Hungarian and Schublig sausages sautéed with onion and bordelaise sauce), Black Camaron (deep-fried shrimps coated in black squid batter), Salmon Aburi (BizBar’s version of onigiri, which is flavored rice balls enveloped in fresh salmon fillet and torched a la minute), and BizBar’s own Charcuterie Board (a mix of cold cuts, cheeses and biscuits that pairs perfectly with your favorite wine).

Chori Sliders

Cheesecake Truffles

For hunger that can strike any time of the day, Richmonde Hotel Iloilo offers pasta, such as Shrimps Aglio Olio and Pasta a la Bolognese; gourmet sandwiches like Croque Madame, Salmon Donner Pockets and Chori Sliders; and desserts that include Leche Flan Fritters, Cheesecake Truffles and Oreo Tempura. These exciting bites are now available at The Granary, BizBar and the hotel’s al fresco bar at the pool deck, Zabana Bar.

For inquiries and reservations, call +6333 328-7888 or +63 917-5809642.

 

(Richmonde Hotel Iloilo is located at Megaworld Blvd. corner Enterprise Road, Iloilo Business Park, Mandurriao, Iloilo City 5000.)

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Enjoy East to West Specials
at Eastwood Richmonde Hotel

Poached Fish Fillet

AVAILABLE at Eastwood Richmonde Hotel’s Eastwood Café+Bar until the end of September is a delightful Western-inspired set menu that is guaranteed to please discriminating palates and satisfy big appetites.

Soup of the Day

Prepared by Executive Chef Vic Barangan and his kitchen team, the awesome dishes on the lunch and dinner menu offer great value for money. The set menu features an entrée choice, which comes with a soup of the day, artisan sourdough bread, a siding of broccoli florets, and a refreshing glass of lemon drop lychee iced tea.

Pan-seared Chicken with Foyot Sauce

Grilled Steak in Bearnaise Sauce and Topped with Poached Egg

Roasted Pork Loin with Caramelized Apple

The selection of From East to West Chef’s Specials entrées include Pan-seared Chicken with Foyot Sauce (Php465nett), Grilled Steak in Béarnaise Sauce and Topped with Poached Egg (Php495nett), Roasted Porkloin with Caramelized Apple (Php525nett), and Poached Fish Fillet with Shrimp and White Wine Sauce (Php545nett).

From East to West Chef’s Specials are available until September 30, 2019. For inquiries and table reservations, call Eastwood Café+Bar at (632) 570-7777 or 0917-8210333 or send email to ecafebar@richmondehotel.com.ph.

 

(Eastwood Richmonde Hotel is located at 17 Orchard Road, Eastwood City, Bagumbayan, Quezon City.)

 

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