St. Nicholas Restaurant Serves
Comfort Food with a Pinoy Twist

Temptation by Tablea ala Mode

Temptation by Tablea ala Mode

TUCKED in a “secret” nook in the outskirts of Mandaluyong City is a no-frills garden restaurant that serves delicious comfort dishes that are either traditional Filipino favorites or international fares Pinoys have come to love through the years. It’s at the corner of Fatima St. and San Rafael St., and it’s called St. Nicholas Restaurant.

St. Nicholas Garden Restaurant in Mandaluyong City

St. Nicholas Garden Restaurant in Mandaluyong City

GM and chef Nick Pelaez

GM and chef Nick Pelaez

Owned and operated by Chef Nick Pelaez, St. Nicholas started as a catering business twelve years ago. Coming from a family who loved to eat and cook, the then 26-year-old Pre-Med graduate put up the catering business, and his first catering service was for the debut of his niece. After running a successful catering business for twelve years, he thought of adding a restaurant component to his business. So he utilized the spacious garden area of the Mandaluyong property and turned it into a simple, no-fuss garden restaurant with tables simply covered with plastic and notes from satisfied customers displayed under it.

The food that accompanies the simple garden restaurant setup is refreshingly good. The menu is extensive, with a wide selection of rice meals that range from Php55 for the Sisig Rice, Chicken Teriyaki, Chicken Pork Adobo, Bicol Express, Chicken Curry Rice, Sweet and Sour Fish, Tocino and Pork Steak; to Php65 for the Corned Beef, Beef Tapa and Pork Hamonado; to Php99 for the Lechon Kawali Chopsuey, Liempo Binagoongan, Fish Fillet Chopsuey, Ala Cubana and Ebi Tempura Rice.

For groups of diners, there are even more choices. The to-share dishes come in generous portions good for 3 to 4, and there are so many prawn, chicken, pork, beef, seafood, vegetable and sizzling dishes to choose from. The problem is that sometimes, you cannot really make up your mind what to choose because you want to try them all.

Sweet Chili Garlic Prawns

Sweet Chili Garlic Prawns

Ebi Tempura with Suka Dip

Ebi Tempura with Suka Dip

Adobong Manok at Baboy sa Dilaw

Adobong Manok at Baboy sa Dilaw

Tinolang Chicken sa Pakwan

Tinolang Chicken sa Pakwan

Paru-parong Tilapia with Sweet Tamarind Sauce

Paru-parong Tilapia with Sweet Tamarind Sauce

Okoy Gulay

Okoy Gulay

Poqui-Poqui

Poqui-Poqui

Must-tries, however, include Sweet Chili Garlic Prawns (Php199), Ebi Tempura with Suka Dip (It’s a Filipino thing to dip the ebi tempura in vinegar instead of the usual tempura sauce, and what’s surprising is that it’s good!, Php199), Adobong Manok at Baboy sa Dilaw (the ultimate Filipino signature dish cooked in turmeric, Php199), Tinolang Chicken sa Pakwan (yes, watermelon was used as the unique twist to this traditional chicken soup dish, Php199), Crispy Pata Bawang (crispy pork knuckle cooked with lots of aromatic garlic, Php399), Paru-Parong Tilapia with Sweet Tamarind Sauce (butterflied St. Peter’s fish fried to a golden crisp and served with sweet tamarind sauce, Php199), Okoy Gulay (Chef Nick’s version is composed of basically Baguio beans, carrots and singkamas or jicama, Php99 for 4 pieces), and Poqui Poqui (eggplant dish that originates from the Ilocos region, Php99).

Sizzling Pork Sisig

Sizzling Pork Sisig

Adobong Crocodile

Adobong Crocodile

St. Nicholas also carries an entire line of Sizzling dishes as well as Exotic Pulutan dishes that are good for 2 to 3 persons—Sizzling Pork Sisig (Php99), Sizzling Bangus Sisig (Php149), Sizzling Fish and Tofu (Php199), Sizzling Boneless Bangus (Php199), Sizzling Crocodile Sisig (Php249), Tapang Kabayo (Php249), Tapang Baboy Ramo (Php249), Tapang Usa (Php249), and Adobong Crocodile (Php299).

Chef Nick pays attention even to the rice that accompanies the dishes, as he offers four kinds to choose from: Plain Steamed Rice (Php20), Fried Garlic Rice (Php99), Bagoong Rice (Php99) and Fried Java Rice (Php99).

Since the restaurant operates the whole day, it offers merienda fares of pasta (Spaghetti “Pinoy Style” and Carbonara), Pinoy noodles (Pancit Canton and Pancit Bihon), all at Php55 per order; and sandwiches from as simple as Peanut Butter Toast (Php55) to gourmet choices like Clubhouse Sandwich (Php119) and Spanish Sardines Sandwich (Php135).

Turon de Tsokolate

Turon de Tsokolate

Temptation by Tablea ala Mode

Temptation by Tablea ala Mode

Choclate Lava ala Mode

Chocolate Lava ala Mode

Brownies ala Mode

Brownies ala Mode

Honeyed Fruit in Ice Cream

Honeyed Fruit in Ice Cream

Desserts are also big at St. Nicholas Restaurant, with native fares like Buko Pandan (Php55), Maja Blanca Cheese (Php55) and Turon de Tsokolate (Php75), and sinfully delicious cakes, such as Temptation by Tablea ala Mode (Php179), Chocolate Lava ala Mode (Php199), Brownies ala Mode (Php79), and Honeyed Fruit in Ice Cream (Php199).

Civet Coffee

Civet Coffee

And the best way to end a relaxed meal at St. Nicholas? With a cup of freshly brewed Civet Coffee! The exquisite gourmet coffee, also known as Coffee Alamid, is priced at an affordable Php135 per cup (sold at an average of Php500 in most restaurants), but if you’d rather have a cup of simple brewed coffee, it’s only Php55.

 

(St. Nicholas Restaurant and Catering Services is located at #1 Fatima St. corner San Rafael St., Mandaluyong City; with telephone numbers 535-7637 and 788-6426.)

 

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Exciting Finds from Tzu Chi Foundation’s
‘Fiesta Verde’ Healthy Food Festival

The Vegetarian Kitchen's 'Breaded Tofu Fish Wrap with Mangoes and Eggless Mayonnaise

The Vegetarian Kitchen’s ‘Breaded Tofu Fish Wrap with Mangoes and Eggless Mayonnaise

THE metro’s Chinoy community turned out in big numbers for Tzu Chi Foundation’s Fiesta Verde: A Benefit Food and Health Festival, which took place at the Metrowalk Commercial Complex’s Metrotent recently.

The two-day healthy food festival featured several booths offering vegetarian cuisine, nutritious juices, food supplements, fresh produce like salad greens, fresh fruits, organic toiletries, and a variety of herbal plants such as basil and thyme, and medicinal plants like ashitaba and gotu kola. Lots of delicious vegetarian dishes were also available, including vegetarian versions of dinuguan and lumpia, offered by known vegetarian restaurants Vegetarian Kitchen and Daily Veggie N Café.

Here are some of the exciting finds that flavorsoflife.com.ph made from the offerings of Fiesta Verde

Breaded Tofu “Fish” Wrap with Mangoes and Eggless Mayonnaise from The Vegetarian Kitchen. Trade fair goers ordered a lot of this fully vegetarian dish, which tasted as good as it looked.

The Vegetarian Kitchen's Grilled Steak Wrap with Mushrooms and Homemade Barbecue Sauce

The Vegetarian Kitchen’s Grilled Steak Wrap with Mushrooms and Homemade Barbecue Sauce

Grilled “Steak” Wrap with Mushrooms and Homemade Barbecue Sauce from The Vegetarian Kitchen. This was another best-selling item from the booth of The Vegetarian Kitchen.

Babci's Pierogi

Babci’s Pierogi

Pierogi. Babci Kuchnia, a traditionally Polish food business, offered both sweet and savory Pierogi, made from all natural ingredients just the way Pra-Babcia made it 100 years ago. Pierogi is a Polish dumpling of unleavened dough traditionally stuffed with potato and sauerkraut fillings, first boiled then fried. Sweet Pierogi options included Chocolate; Cheese & Rum Raisin with Rum Butter Sauce; and Caramelized Apple, Banana and Cinnamon; while for the savory treats, the choices were Potato, Onion & Cheese; Beef, Vegetables & Cheese; Classic Meat; Beef & Sauerkraut; Cabbage, Imported Mushrooms & Truffle Oil; Sauerkraut & Mushroom; and Babcia’s Chicken.

Special Suman Stuffed with Mangoes

Special Suman Stuffed with Mango

Special Suman Stuffed with Mango. The special suman or sticky rice is wrapped in banana leaves in a different way–pouchbag style. On weekends, it is available at the Greenhills Weekend Market (Saturdays, from 6:00 to 11:00 a.m.) and at the Northeast Greenhills Weekend Market (Sundays, from 6:00 to 11:00 a.m.).

Green Fit Dietary Fiber Supplement

Green Fit Dietary Fiber Supplement

Green Fit Dietary Fiber Supplement. It’s a 100%, all-natural food supplement that contains Wheat Grass, Fructo-oligosaccharides, Oil Palm Fiber, Psyllium Seed Husk, Apple Powder, Spirulina, Alfalfa Chlorophyll and Aloe Vera. A product of Malaysia, it aids in digestion, improves bowel function to flush out toxins, increases proliferation of colonic bacteria beneficial for intestinal health, prevents gastrointestinal ulcer and inflammation, and regulates blood cholesterol and sugar level, among others.

Vom Fass White Truffle Oil

Vom Fass White Truffle Oil

Vom Fass White Truffle Oil. Gourmet olive oil at its finest, Vom Fass offered it in many different flavors, just as they do in their stores, such as Shangri-La Plaza. White Truffle Oil is one of the most coveted. You can choose the bottle or container that you want and in the amount that you want, too. At Fiesta Verde, though, Vom Fass had its oils in fixed containers.

Queen B honey products

Queen B honey products

Queen B Honey Cider, Raw and Wild Honey, and Other Honey Products. Queen B Apiaries has its own honey bee farm, and the honey that the bees produce in the farm is sold in the form of Raw and Wild Honey (which contains vitamins, minerals, antioxidants and amino acids), Bee Pollen (rich in Vitamin B, Folic Acid and Natural Amino Acid), Propolis (a natural antibiotic), Honey Cider (a powerful detoxifying and purifying agent), Royal Jelly (a natural rejuvenator that stimulates tissue regeneration and growth), Honey with Pollen (pollen melted with honey that helps prevent illness), and Honey with Fresh Royal Jelly (has antioxidant properties that fights damage from free radicals).

Honey Soap, Bee Pollen Soap and Royal Jelly Soap from Queen B

Honey Soap, Bee Pollen Soap and Royal Jelly Soap from Queen B

Queen B Honey Soap, Bee Pollen Soap and Royal Jelly Soap. These exquisite soaps come from the same apiary.

Ju.D Lao's fruitcakes and pastries

Ju.D Lao’s fruitcakes and pastries

Ju.D’s Pastries & Confectionery. The best fruitcake in town! Ju.D Lao offers different variants of fruitcakes as well as cookies and pastries.

Gallipott balms

Gallipott balms

Gallipott Hand and Body Balm (top) and Lip Balm (bottom) in different natural flavors. Gallipott Organic Apothecary selects and uses only the purest and naturally derived oils of organic plants and flowers to make all-natural and handcrafted products.

Gallipott's handcrafted soaps

Gallipott’s handcrafted soaps

Gallipott’s Handcrafted Soaps. Variants include Grapefruit Thyme, Lemon Tart and Cranberry.

Seaweed sandwich snacks in different variants

Seaweed sandwich snacks in different variants

Seaweed snacks from Daily Veggie. My choices were Almond Seaweed Sandwich, Pumpkin Seeds Seaweed Sandwich, and Sesame Seaweed Sandwich. I love seaweeds, and these sandwiches have nori sheets as ‘bread’ and either almonds, pumpkin seeds or sesame as filling.

Maitake Crisps and Seaweed Sandwich

Maitake Crisps and Seaweed Sandwich

Mushroom chips and more Seaweed sandwich! Ejji’s Japan Maitake Crisps make mushrooms a natural, light and healthy snack—and they’re crunchy, too! And here’s more seaweed sandwich for me to munch on guiltlessly.

Fresh kiwi from New Zealand

Fresh kiwi from New Zealand

Fresh kiwifruits from New Zealand. Delicious kiwifruits were sold for an affordable Php100 for six pieces during the trade fair. A bargain indeed.

Proceeds from Fiesta Verde went to Tzu Chi Foundation, a non-profit organization founded in Taiwan in 1966 with the objective of assisting in the field of charity, medicine, education, environmental protection, and promotion of humanistic values and community volunteerism. Present in 54 countries, Tzu Chi Foundation established its Philippine chapter in 1994 and has been extending fast and invaluable assistance to the government especially during times of disaster. The Foundation’s contributions to Leyte’s rehabilitation after Typhoon Yolanda wreaked havoc on the province has, to date, amounted to over Php2 Billion.

 

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Keratin Complex Launches New Menu of Services

Models, with Zulusibs Inc. general manager Jaton Zulueta (extreme left) and Keratin Complex VP-international sales Mindy Dillan, showing their 'before' photos and sporting their new hairstyles achieved with Keratin Complex's new Menu of Services

Models, with Zulusibs Inc. general manager Jaton Zulueta (extreme left) and Keratin Complex VP-international sales Mindy Dillan (sixth from left), showing their ‘before’ photos and sporting their new hairstyles achieved with Keratin Complex’s new Menu of Services

LET’S take a break from our many dining discoveries and adventures and peek at what’s happening in the hairstyling industry with this post. After all, even the most serious foodies need to look good and feel good, and it’s always nice to be able to keep up with the times.

Well, we all know that for a time, hair rebonding was all the rage. Women, especially those with naturally curly hair who wanted to have long, silky, straight hair, were paying thousands of pesos on a regular basis just to be able to enjoy their long, silky, straight hair. Then it became hair relaxing. But although hair rebonding and hair relaxing lorded it over the beauty scene for a while, people started noticing that, well, the straightening procedures employed in hair rebonding and hair relaxing left them with stick straight hair that was difficult to color and style.

A group of industry innovators in the United States took note of this and started experimenting with new treatments that can make hair healthier and more beautiful each time clients availed of the service instead of the other way around. Now comes the brand Keratin Complex, which was the result of having leading chemists and industry experts working together towards a common goal.

Keratin Complex products

Keratin Complex products

KC_EBO_4oz_silo_x (NXPowerLite)Keratin Complex harnesses the power of keratin, an essential hair protein, to come up with a smoothing technique that produces gorgeous hair without harming it in the process. For the new technology that it introduced, Keratin Complex has won the Stylist’s Choice Awards in the U.S. for Best Smoothing Company for six straight years. The good news is that Keratin Complex, which changed the face of the hair industry, is now in the Philippines.

The brand was actually launched in 2007, and it was brought to the Philippines in 2010 by Zulusibs Inc., but, just recently, it launched its new Menu of Services over lunch at Sala Bistro in Greenbelt, Makati City, with Keratin Complex vice president-international sales Mindy Dillan in attendance. It drummed up more awareness about the brand.

“Keratin Complex introduced a smoothing system which gave hair a more natural look while keeping it young shiny and beautiful. The key is the protein keratin, and its power has made curly hair wavy, wavy hair straight, and everyone’s hair shiny, frizz-free and more manageable,” explains Jaton Zulueta, general manager of Zulusibs Inc.

8191 (NXPowerLite)keratin picasa 1keratin picasa 2The premier smoothing brand’s newly launched Menu of Services, which uses the brand’s line of products, consists of seven different services or seven smooth ways for clients to enjoy Keratin Complex’s inventive smoothing system.

1. The Signature Smoothing Solution — for long-term smooth hair. Dubbed as the ultimate in salon services, this award-winning treatment gives clients sexy and smooth hair for five months. It reduces frizz and curl by up to 95%. The meticulous takes two hours in the salon and requires clients to refrain from shampooing their hair for three days.
2. Express Blowout — for busy women who want smooth hair. The treatment, which results in the same silky smooth finish for the hair, takes only one hour in the salon and lasts up to six weeks. Clients are only refrained from shampooing their hair for eight hours after the treatment. It also allows clients to have their hair colored on the same day.
3. Same Day Smoother — for same day shampoo. Clients who have an important event to attend on the same day can avail of this service, as it gives them soft, shiny hair with no downtime. Hair can immediately be washed after the service, using Keratin Complex Shampoo, and the treatment has an effect that lasts for up to three months.
4. Curl Tamer — for smooth curly hair. This treatment proves that smooth hair doesn’t always have to be straight hair and is a fresh approach to giving curls a boost. It takes out the frizz, so that the curls get more defined and manageable for a fuller, healthier look. Results last up to two months.
5. Smooth Meets Color — for same day smoothness and color. This treatment locks in color and shine for a long period and is perfect after an Express Blowout or other Keratin Complex services.
6. Spot Smoother — to fix problem areas. For clients whose hair problem is concentrated on, say, damaged bangs, cowlicks or ends, this smoothing treatment is target-specific and solves the problem in an instant.
7. Smooth for Men—for men who need a solution for frizzy hair. Who says hair smoothing treatments are needed only by women? Men, too, need to have a sleek, polished look, and all it takes is one hour to achieve it. This treatment is great for men who want to grow their naturally curly hair but without the unruly frizz.

These services are now available in salons. For more information, email info@salonstore.ph.

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Australian Oranges Now in Season!

Australian oranges are now available in Manila

Australian oranges are now available in Manila

FRESH, sweet and juicy Australian oranges are now in season, and they’re available in the Philippine market!

To announce this, the Australian Embassy, in partnership with Citrus Australia and the Victorian Government, launched Australian Oranges—Now in Season via a special ‘afternoon tea’ at Bondi & Bourke in Makati City.

Australian Ambassador Bill Tweddell and Anthony Weymouth, Senior Trade and Investment Commissioner, Australian Trade Commission, were joined by Citrus Australia’s market access manager David Daniels. Daniels came straight from Australia to explain just how safe and healthy Australian oranges are because of the world-class food safety standards and innovative traceability systems that the country has put in place for its citrus farmers and exporters.

Freshly squeezed orange juice is packed with vitamins, fiber and antioxidants

Freshly squeezed orange juice is packed with vitamins, fiber and antioxidants

Australian Ambassador to the Philippines Bill Tweddell

Australian Ambassador to the Philippines Bill Tweddell

Australian oranges are fresh, sweet and juicy because of the growing conditions in the Land Down Under. There is a desert with a very big river going through, thus providing harsh conditions in summer and very cold weather during winter that give Australian oranges their depth of flavor and sweetness. This naturally harsh environment makes it possible for farmers to grow oranges with very little chemicals, if not none at all, because very little pests are able to survive this environment. These premium oranges turn out to be naturally sweet and are safe to eat, too.

Australia also has a very efficient shipping system that makes it possible to get freshly picked oranges shipped to Manila in 20 days’ time, and the oranges are kept in refrigerated containers so they arrive fresh, juicy and healthy.

During the launch, three Australian-born celebrities—TV personality and actress Iya Vilania, professional rugby player and Philippine Volcanoes member Chris Everingham, and Filipino-Australian singer-actress cast member of the popular Australian children’s TV show Hi-5 Fely Irvine—shared their childhood memories of enjoying Australian oranges.

Iya Villania and Fely Irvine with Chef Wade Watson of Bondi & Bourke

Iya Villania and Fely Irvine with Chef Wade Watson of Bondi & Bourke

Iya Villania's Beef with Orange and Tomatoes

Iya Villania’s Beef with Orange and Tomatoes

Chris Everingham's Grilled Chicken Garden Salad

Chris Everingham’s Grilled Chicken Garden Salad

Fely Irvine's Grilled Chicken with Honey and Orange Sauce

Fely Irvine’s Grilled Chicken with Honey and Orange Sauce

Iya, who was born and raised in Australia, enjoyed freshly squeezed orange juice all the time during her childhood years in Australia. She had to adjust to the fact that when she got to Manila, she could not enjoy fresh orange juice as often.

As for Chris Everingham, he remembers his mom hand-squeezing oranges for his juice once or twice a week. In the summer, she would make icy cups by pouring orange juice into cups and freezing them, so that when Chris brings it to school, it is still cold.

Fely, who grew up in the South of Australia, used to do 10-kilometer walkathons in school and she would have slices of fresh oranges at pit stops.

The three Australian-born celebrities Iya Villania, Chris Everingham and Fely Irvine. Standing, from left: Citrus Australia's market access manager David Daniels, Australian Trade Commission's Anthony Weymouth, and Australian Ambassador Bill Tweddell

The three Australian-born celebrities Iya Villania, Chris Everingham and Fely Irvine. Standing, from left: Citrus Australia’s market access manager David Daniels, Australian Trade Commission’s Anthony Weymouth, and Australian Ambassador Bill Tweddell

Iya, Chris and Fely also joined forces with Bondi & Bourke’s Chef Wade Watson and did cooking demos featuring the favorite orange dishes of the three—Beef with Orange and Tomatoes for Iya, Grilled Chicken Garden Salad for Chris, and Grilled Chicken with Honey and Orange Sauce for Fely.

This season, Australia enjoys a bumper crop, so large volumes of Australian oranges will make their way to supermarkets in the Philippines.

 

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‘MasterChef Asia’ Premieres on September 3

MasterChef Asia's Filipino contestants Rico Amancio, Lica Ibarra and Jake Aycardo, with the three celebrity judges Chef Susur Lee, Audra Morrice and Chef Bruno Menard, and A+E Networks managing director Prem Kemath

MasterChef Asia’s Filipino contestants Rico Amancio, Jake Aycardo and Lica Ibarra, with the three celebrity judges Chef Susur Lee, Audra Morrice and Chef Bruno Menard, and A+E Networks managing director Prem Kemath

FOR the first time ever, the MasterChef culinary competition franchise brings together 15 talented home cooks from eight countries in Asia, including three Filipinos, in its MasterChef Asia edition, which premieres on Lifetime on September 3, 2015, a Thursday, at 9:00 p.m.

These home cooks from across the region come together to test their kitchen skills and measure their level of cooking expertise against each other in the hopes of becoming the first ever MasterChef Asia title. And they include three Filipinos—Jake Aycardo, Lica Ibarra and Rico Amancio—who are carrying the Philippine flag with pride and hope to snag that all-important title. But their competitors from China, India, Taiwan, Vietnam, Indonesia, Malaysia and Singapore are not about to hand them the title without a fight, so the stage is set for a truly explosive culinary battle.

Filipino contender Jake Aycardo working on his dish with MasterChef Asia's mentor-judges Chef Susur Lee, Audra Morrice and Chef Bruno Menard looking over his shoulders

Filipino contender Jake Aycardo working on his dish with MasterChef Asia’s mentor-judges Chef Susur Lee, Audra Morrice and Chef Bruno Menard asking him to explain what he was doing

Jake's dish, Daikon Fettuccine with Sauteed Shrimps, Mango Salsa and Thin Daikon Strips

Jake’s dish, Daikon Fettuccine with Sauteed Shrimps, Mango Salsa and Thin Daikon Strips

Besides the title, all 15 of them are looking forward to taking home a very attractive prize package that includes his (or her) very own cookbook, a U.S.$50,000 cash prize, U.S. $10,000 worth of leisure experiences in Singapore, U.S.$15,000 worth of Panasonic home appliances, a paid internship at one of Carlton Hotel Singapore’s restaurants, and a one-week stay at Hong Kong Disneyland Resort.

Mentoring the contestants and serving as judges on the show are three of the best culinary minds in Asia today—Singapore-based Chef Susur Lee, who is known as the ‘Father of Fusion’; Chef Bruno Ménard, who runs a 3 Michelin-star restaurant in Tokyo; and former MasterChef Australia finalist Audra Morrice, who now owns a successful catering business and is touted to be the next Martha Stewart of Asia.

Lica Ibarra wowing the judges with her perfectly executed technique of making egg floss

Lica Ibarra wowing the judges with her perfectly executed technique of making egg floss

Lica Ibarra's dish, Butter Coconut Prawns with Egg Floss, Rice Paper Crisps and  Pickled Daikon Mango Salad

Lica Ibarra’s dish, Butter Coconut Prawns with Egg Floss, Rice Paper Crisps and Pickled Daikon Mango Salad

To drum up interest in MasterChef Asia, the three celebrity judges and A+E Networks Asia movers, including managing director Prem Kemath, recently embarked on an Asian tour, which included a three-day Manila leg. Yesterday (August 24, 2015), at Urbn Bar and Kitchen, Bonifacio Global City, MasterChef Asia was officially launched in the Philippines, graced by the three celebrity judges. The three Filipino contestants made their first public appearance, talked about their own experiences while competing in MasterChef Asia, and then faced off in a ‘Market Basket’ type of culinary competition.

Just like on MasterChef Asia, the three contestants opened a mystery box at their own cooking stations which revealed what ingredients they should be working with. The mystery box contained mangoes, coriander, ginger, calamansi, daikon radish, prawns, coconut milk and tahini. The competition was declared open, and the pressure was on to prepare one delicious dish using the ingredients revealed by the mystery box. They had to do it within 30 minutes.

Rico Amancio at work on his dish

Rico Amancio at work on his dish

Rico Amancio's dish, Shrimp Balls a la Rico

Rico Amancio’s dish, Shrimp Balls a la Rico

Did they make the time limit? Yes, all three of them did, and the dishes they turned out earned raves from their celebrity mentor-judges—Daikon Fettuccine with Sautéed Shrimps, Mango Salsa and Thin Daikon Strips for Jake; Butter Coconut Prawns with Egg Floss, Rice Paper Crisps, and Pickled Daikon and Mango Salad for Lica; and Shrimp Balls a la Rico for Rico. After watching them work and utilize a variety of techniques in creating their dishes, the judges tasted the dishes one by one and deliberated among themselves to determine whose dish was most impressive. And the winner was Lica, whose perfectly executed technique of making egg floss blew the judges away.

The friendly competition gave the audience a glimpse of what can be expected in MasterChef Asia.

The three MasterChef Asia mentor-judges tasting the dishes to determine who the winner is

The three ‘MasterChef Asia’ mentor-judges tasting the dishes to determine who the winner is

MasterChef Asia is unique in the sense that it is the first time that contestants from multiple countries are competing against each other, so you will be getting different flavors, different cultures, working towards one goal. You’ll get to see the journeys of the contestants, the drama in the kitchen, the different levels of skill,” explains Prem Kemath, managing director of A+E Networks Asia, producer of MasterChef Asia.

MasterChef Asia is presented by the Singapore Tourism Board and Knorr, in association with Panasonic, Changi Airport Group, Carlton Hotel Singapore and Air Asia. Lifetime is available on SkyCable Ch 65, Destiny Cable Ch 44 (Analogue) and Ch 65 (Digital), and other select provincial channels.

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