‘Ser Chief’ Richard Yap Opens Wang Fu
at U.P. Town Center

'Ser Chief' Richard Yap (center) with, from left: film director Olivia Lamasan, ABS-CBN's Malou Santos, and young stars Julia Montes and Gerald Anderson at the opening of Wang Fu Chinese Bistro in U.P. Town Center

‘Ser Chief’ Richard Yap (center) with, from left: film director Olivia Lamasan, ABS-CBN’s Malou Santos, and young stars Julia Montes and Gerald Anderson at the opening of Wang Fu Chinese Bistro in U.P. Town Center

‘SER Chief’ Richard Yap is undeniably one of the biggest stars of ABS-CBN. He joined showbiz late, starting out as a commercial model for a popular Chinese fast-food chain, then graduating to primetime TV as Kim Chu’s ‘Papa Chen,’ he became a certified star in the long-running daytime soap, Be Careful with My Heart, where his cute team-up with Jodi Sta. Maria caught everyone’s attention and made the audience swoon over him.

Upon his rise to fame, Richard added another side to his persona—that of a restaurateur—when he partnered up with friends to open Wang Fu Restaurant, which specializes in Chinese cuisine. Just recently, right before Chinese New Year, Richard opened another branch at the U.P. Town Center in Quezon City. It’s called Wang Fu Chinese Bistro, and it serves noodles, dimsum and cold cuts, roasts, soups, vegetables and tofu dishes, prawns and seafood, beef, pork, chicken, fried rice variants and set meals. Every Chinese dish that diners will look for in a Chinese restaurant is accounted for in the menu, including Oyster Omelette, Hakaw (shrimp dumplings), Hainanese Chicken Rice, Hot Prawn Salad, Beef with Broccoli in Oyster Sauce, Hot and Sour Soup, Lechon Macau, Pork Asado and Soy Chicken.

Cold Cuts Selection

Cold Cuts Selection

Bird's Eye Dumplings

Bird’s Eye Dumplings

The business partners Ace Wang, Lester Pimentel Ong and Richard Yap

The business partners Ace Wang, Lester Pimentel Ong and Richard Yap

Wang Fu is actually a business partnership which Richard has with martial acts movie directors Lester Pimentel Ong and Ace Wang. Lester is, like Richard, a Filipino-Chinese, and Ace is a Singaporean Chinese. Lester and Ace are both action film directors, who met through common friends many years ago because of film projects of Star Cinema in the Philippines. Lester first got into the food business 15 years ago via RBX (Rice in a Box), and Ace owns and runs a Chinese restaurant called Le Le Pot and a Filipino restaurant called Bonifacio in Singapore. When the two of them decided to join forces to open a Chinese restaurant in Il Terrazzo along Tomas Morato, Quezon City, they called it Wang Fu—Wang after the surname of Ace, and Fu meaning ‘house.’ Together, Wang Fu refers to the ‘house or place of the Prince in the Palace.’ Richard joined them to open a bigger branch in a more strategic location along Tomas Morato.

Just recently, the three of them opened a new branch at U.P. Town Center, and the auspicious opening rites had ABS-CBN’s Malou Santos, award-winning director Olivia Lamasan, and young stars Julia Montes and Gerald Anderson as special guests. They joined Richard in cutting, no, not the usual ribbon prepared for ribbon-cutting ceremonies but the ribbons of floral balls hanging from above the restaurant entrance.

'Ser Chief' Richard Yap cutting the ceremonial 'floral balls' with Gerald Anderson and Olivia Lamasan

‘Ser Chief’ Richard Yap cutting the ceremonial ‘floral balls’ with Gerald Anderson, Olivia Lamasan and Malou Santos

An auspicious Lion Dance to open Wang Fu Chinese Bistro in U.P. Town Center

An auspicious Lion Dance to open Wang Fu Chinese Bistro in U.P. Town Center

Kickin' high in a wushu exhibition...

Kickin’ high in a wushu exhibition…

Even girls get into the wushu act!

Even girls get into the wushu act!

The opening night festivities included an auspicious Lion Dance, followed by wushu routine exhibitions, and cocktails, before the guests were led inside the restaurant to enjoy a sumptuous Chinese feast prepared by the chefs of Wang Fu.

While Wang Fu Chinese Café is more about day-to day dining and features mostly comfort foods, Wang Fu Chinese Bistro at U.P Town Center serves a wide range of Chinese and Singaporean dishes, including celebration dishes like Birthday Noodles, Cereal Prawns, Laksa Seafood Noodles, Salted Egg Fried Chicken, Black Pepper T-bone Beef, and Sweet & Sour Lapu-Lapu. The kitchen is headed by a chef from Singapore, and soon the restaurant will also offer live seafood, such as crabs, lapu-lapu and shellfish. Also in the offing is another restaurant concept, which promises to provide food lovers in the Philippines another gastronomic treat.

 

Posted in FoodBiz Tagged , , , , , , ,

Pinkberry Frozen Yogurt Introduces
New Desserts and Flavors

Brownie a la Mode

Brownie a la Mode is a new yogurt dessert introduced by Pinkberry

PINKBERRY, one of the leading brands of frozen yogurt in the world with over 240 stores across 17 countries, recently released two new desserts and introduced two new yogurt flavors in the market, including the Philippines.

These two new desserts are Warm Apple Pie a la Mode and Brownie a la Mode.

Apple Pie a la Mode

Apple Pie a la Mode

For Pinkberry's Apple Pie a la Mode, you get to choose whether you want Salted Caramel yogurt (front), Original yogurt (left) or Vanilla Bean yogurt (right) as base

For Pinkberry’s Apple Pie a la Mode, you get to choose whether you want Salted Caramel yogurt (front), Original yogurt (left) or Vanilla Bean yogurt (right) as base

Capturing the classic taste of Apple Pie, Pinkberry’s Warm Apple Pie a la Mode yogurt dessert (Php155 for a Small cup, Php210 for a Medium cup, and Php255 for a Large cup) features a base made with real baked apples and cinnamon crumble, topped with your choice of Original, Vanilla Bean or Salted Caramel yogurt and a drizzle of caramel sauce.

Brownie a la Mode can have a base of Salted Caramel yogurt (front), Butter Pecan (left), Original (center, back) or Vanilla Bean (right)

Brownie a la Mode can have a base of Salted Caramel yogurt (front), Butter Pecan (left), Original (center, back) or Vanilla Bean (right)

Pinkberry’s Brownie a la Mode (Php145 for a Small cup, Php200 for a Medium cup, and Php245 for a Large cup) has its chocolate chip brownies bathing in decadent warm chocolate fudge syrup, topped with either Original, Vanilla Bean, Butter Pecan or Salted Caramel yogurt and sprinkled with almonds and shaved milk chocolate for added crunch.

For the two new yogurt flavors which Pinkberry recently started offering its customers, both the Pinkberry Butter Pecan Yogurt and the Pinkberry Chocolate Chip Cookie Yogurt are enjoying strong patronage.

The new Butter Pecan yogurt flavor can be used as base for a dessert treat called Old-fashioned Butter Pecant

The new Butter Pecan yogurt flavor can be used as base for a dessert treat called Old-fashioned Butter Pecan

The ingredients for Old-fashioned Butter Pecan are Pinkberry's Butter Pecan yogurt, glazed pili nuts and caramel sauce

The ingredients for Old-fashioned Butter Pecan are Pinkberry’s Butter Pecan yogurt, glazed pili nuts and caramel sauce

Banana Nut Bread dessert made with Pinkberry's Butter Pecan yogurt

Banana Nut Bread dessert made with Pinkberry’s Butter Pecan yogurt

To make Banana Nut Bread dessert, you need Butte Pecan yogurt, fresh banana slices, glazed pili nuts and light agave

To make Banana Nut Bread dessert, you need Butter Pecan yogurt, fresh banana slices, glazed pili nuts and light agave

Double Nut Crunch

Double Nut Crunch

What goes into a Double Nut Crunch? Butter Pecan yogurt, toasted almonds, glazed pili nuts and caramel sauce

What goes into a Double Nut Crunch? Butter Pecan yogurt, toasted almonds, glazed pili nuts and caramel sauce

Butter Pecan Yogurt is a smooth maple-noted yogurt with roasted pecans that embodies the indulgent, velvety taste of the classic Butter Pecan ice cream. It can be enjoyed on its own or built up into three incredibly refreshing butter pecan-based desserts—Old-fashioned Butter Pecan (sprinkled with glazed pili nuts and swirled with caramel sauce), Banana Nut Bread (with sliced fresh bananas, glazed pili nuts and light agave), and Double Nut Crunch (with toasted almonds, glazed pili nuts and caramel sauce).

Pinkberry’s Chocolate Chip Cookie Yogurt is made with real cookie pieces for a delicious, creamy and sweet treat. As with the Butter Pecan Yogurt, it can be enjoyed on its own. But it can also be the base for four desserts—Double Chocolate Chip Cookie (simply sprinkled with semi-sweet chocolate chips), Classic Sundae (with cookie dough, whipped cream and chocolate sauce), Double Chocolate Chip Cookie Dough (sprinkled with cookie dough and semi-sweet chocolate chips), and Monster Cookie (complete with mini milk chocolate gems, honey almond granola and semi-sweet chocolate chips). Other premium toppings can likewise be mixed and matched to create new taste experiences all the time.

These new frozen yogurt desserts and flavors can now be enjoyed in all Pinkberry stores located in Greenbelt 5, Alabang Town Center, SM Aura, Power Plant Mall and SM Megamall Fashion Hall.

Pinkberry's marketing specialist Mikki Montenegro and the staff of Pinkberry-SM Megamall

Pinkberry’s marketing specialist Mikki Montenegro and the staff of Pinkberry-SM Megamall

 

JOIN PINKBERRY’S FACEBOOK AND INSTAGRAM CONTEST!

WANT to win 10 special-sized yogurts with two toppings each for free?
Join Pinkberry Summer Photo on Facebook and/or Instagram contests by simply posting your Pinkberry summer photos on Facebook and/or Instagram, using the hashtag #refreshingpinkberrysummer.

The eight photos—four on Facebook and four on Instagram—with the most likes will win a Pinkberry Party (which is composed of 10 special sized yogurts with two toppings each).

The contest is ongoing until June, and two winners (one Facebook and one Instagram) will be chosen and announced on the 30th day of every month within the contest duration.

 

Posted in Restos Tagged , , , , , , ,

Jolly University Welcomes Culinary Students

Jolly product assistant Ralph Rebulanan, Jolly Food Line senior product manager Marilou Acuna, Fly Ace Corporation EVP and sales manager Larry Cochanco, Jolly University head master chef Mitchie Sison, Sheena Ramos, Pauli Antoine, Alexis Cuizon (representing Chef Sau del Rosario), Ayette Fernandez (representing Leo de Leon), Fly Ace Corporation president Jun Cochanco, Fly Ace's Ritchie Conde, Nina Daza Puyat, Fly Ace Corp.'s public relations and digital media marketing associate manager MJ Cordova, and the event host

Jolly product assistant Ralph Rebulanan, Jolly Food Line senior product manager Marilou Acuna, Fly Ace Corporation EVP and sales manager Larry Cochanco, Jolly University head master chef Mitchie Sison, Sheena Ramos, Pauli Antoine, Alexis Cuizon (representing Chef Sau del Rosario), Ayette Fernandez (representing Leo de Leon), Fly Ace Corporation president Jun Cochanco, Fly Ace’s Ritchie Conde, Nina Daza Puyat, Fly Ace Corp.’s public relations and digital media marketing associate manager MJ Cordova, and the event host

CULINARY arts students who aspire to become top chefs someday now have all the opportunities to make this dream come true with Jolly University. A learning program put together by Fly Ace Corporation’s Jolly brand, which is a leading brand in canned fruits and vegetables, Jolly University not only pits the skills of talented culinary students against each other in a grand cook-off. It also grooms them in all other aspects of making it big as a culinary professional and encourages them to learn essential industry skills, create career milestones and share inspiring values with others. This is why its rallying cry is Learn, Create and Share.

Launched over luncheon rites at InterContinental Manila’s Café Jeepney, Jolly University harnesses students’ skills through cooking competitions while equipping them with new and valuable knowledge in the areas of culinary, leadership, entrepreneurship, digital marketing, and personality development.

How?

Jolly University comes in three phases—a series of school tours, a weekend boot camp, and a grand culinary challenge.

Nina Daza Puyat conducting a cooking demo

Nina Daza Puyat conducting a cooking demo

The series of school tours took place in January this year, with Jolly University visiting twelve universities and presenting industry leaders as resource speakers in talks on Trends in the Food and Beverage Industry by Jolly senior product manager Marilou Acuna; cooking demonstration on Filipino dishes by Nina Daza Puyat, daughter of the late culinary icon Nora Daza and editor of Appetite Magazine; and The Importance of Social Media by Jay Chiu of Carbon Digital, among others. The talks took place alongside an Intra-School Cooking Competition in each school, which had three teams with three members per team battling it out for the honor of representing their school in the Grand Culinary Challenge and becoming Jolly University Elites.

Each team had to submit a food bazaar dish recipe using the various Jolly Food Line products, aimed at not just enhancing the students’ knowledge on the various Jolly products but also developing their creativity in coming up with innovative recipes for a start-up business.

The San Sebastian College team with Jolly University head master chef Mitchie Sison, mentors Sheena Ramos, Pauli Antoine, Ayette Fernandez (representing Leo de Leon), Alexis Cuizon (representing Chef Sau del Rosario), and Fly Ace Corporation president Jun Cochanco

The San Sebastian College team with Jolly University head master chef Mitchie Sison, mentors Sheena Ramos, Pauli Antoine, Ayette Fernandez (representing Leo de Leon), Alexis Cuizon (representing Chef Sau del Rosario), and Fly Ace Corporation president Jun Cochanco

Technological University of the Philippines

Technological University of the Philippines

St. Louis College Valenzuela

St. Louis College Valenzuela

Perpetual Help College of Manila

Perpetual Help College of Manila

Far Eastern University

Far Eastern University

Universidad de Manila

Universidad de Manila

Colegio de San Juan de Letran

Colegio de San Juan de Letran

Arellano University

Arellano University

La Consolacion College

La Consolacion College

Polytechnic University of the Philippines

Polytechnic University of the Philippines

University of Santo Tomas

University of Santo Tomas

National University

National University

Winning teams were chosen from the 12 participating schools—San Sebastian College, Technological University of the Philippines (TUP), St. Louis College Valenzuela, Perpetual Help College of Manila, Far Eastern University (FEU), Universidad de Manila, Colegio de San Juan de Letran, Arellano University, La Consolacion College, Polytechnic University of the Philippines (PUP), University of Santo Tomas (UST) and National University (NU).

The second phase of the Jolly University learning program happened from February 28 to March 1. The winning teams from each school, called Jolly University Elites, went through intensive training and seminar from industry leaders. These mentors were Fly Ace Corporation president Jun Cochanco, Allegro Beverage Corporation president Leo de Leon, one of the country’s top chefs Sau del Rosario, multi-awarded digital strategist Sheena Ramos, and Etiquette de Manille president Pauli Antoine. Jolly University head master chef Mitchie Sison headed the boot camp, at the end of which each team had to present a comprehensive Business Plan, which is where every business endeavor begins.

Fly Ace Corporation president Jun Cochanco

Fly Ace Corporation president Jun Cochanco

Allegro Beverage Corporation president Leo de Leon

Allegro Beverage Corporation president Leo de Leon

Chef Sau del Rosario

Chef Sau del Rosario

Digital strategist Sheena Ramos

Digital strategist Sheena Ramos

Etiquette de Manille president Pauli Antoine

Etiquette de Manille president Pauli Antoine

Jolly University head master chef Mitchie Sison

Jolly University head master chef Mitchie Sison

The third and final phase—and culminating event—of the Jolly University program takes place today, March 7, 2015, at the Midtown Atrium, Robinsons Place Manila at 5:00 p.m. It’s the Grand Culinary Challenge, where the twelve teams of Jolly University Elites shall compete against each other in a live grand cook-off. In front of a big audience, the teams must apply the skills they have learned and come up with the best Jolly dish that can be an actual food business start-up. They must, of course, use Jolly products, which include Whole Button Mushrooms, Pieces and Stems, Premium Sliced Mushrooms, Shiitake Mushrooms, Cream of Mushroom Soup, Whole Corn, Cream Corn and Young Corn. Other Jolly products include Asparagus, Garbanzos, Green Peas, Red Pimiento, Black Beans, Straw Mushrooms, Tomato Paste, Water Chestnuts, Lychees, Mandarin Oranges, Peach Halves, Grass Jelly, Maraschino Cherries, Pineapple, and Fruit Cocktail.

At stake for the winning teams are cash prizes of Php15,000 for the Grand Prize winner, Php10,000 for the second placer, and Php5,000 for the third placer, plus special prizes from other brand partners for the student participants and the schools they represent. The Grand Prize winner from the Grand Culinary Challenge will also be participating in several projects of Jolly, including recipe development for the brand.

The Fly Ace Corporation family

The Fly Ace Corporation family

“We want Jolly University to be a launch pad for distinctive students who want to make it big in their careers. We envision Jolly University to be bigger every year, touching the lives of more and more students nationwide,” says Fly Ace Corporation president Jun Cochanco, who is confident that Jolly University will go a long way.

So, head for the Midtown Atrium of Robinsons Place Manila and watch not just the Grand Culinary Challenge but the lives of some culinary students change forever.

 

Posted in FoodBiz Tagged , , , , , , , , ,

Massimo Trulli: Where Fashion,
Food and Wine Come Together

Top Italian designer Massimo Trulli in the newly opened Massimo Trulli Fashion, Food & Wine Concept Store in Makati

Top Italian designer Massimo Trulli in the newly opened Massimo Trulli Fashion, Food & Wine Concept Store in Makati

MASSIMO Trulli is the name of a top Italian designer whose trendy bags and home furnishing pieces are sought after. It also happens to be the name of a new lifestyle retail concept store that just opened at the LRI Design Plaza along Nicanor Garcia Street in Bel-Air II, Makati, and carries a good collection of Massimo Trulli’s leather bags and artistic furniture and furnishings.

Massimo Trulli’s leather pieces—including handbags, pouches, belts, wallets and luggages— are famous for their colorful pop-art renditions which are reflective of the avant garde images of the ‘50s and ‘60s. So with the exquisite chairs and tables, which customers can use while shopping in the store.

Fun and light leather handbags from the Massimo Trulli collection

Fun and light leather bags and wallets from the Massimo Trulli collection

Massimo Trulli bags show avant garde images from the '50s and '60s

Massimo Trulli bags show avant garde images from the ’50s and ’60s

Exquisite Marilyn Monroe chair by Massimo Trulli

Exquisite Marilyn Monroe chair by Massimo Trulli

Massimo Trulli Fashion, Food & Wine Concept Store is unique in the sense that it is a fashion boutique, a furniture store, a restaurant and a wine bar all rolled into one. Aside from the signature bags, leather goods, chairs and tables by Massimo Trulli, the store is also a gourmet restaurant serving globally inspired cuisine, such as Spanish tapas and French cuisine, which they can enjoy while seated on exquisite Massimo Trulli leather chairs with the faces of Audrey Hepburn and Marilyn Monroe and partaking of the food on glass-topped Massimo Trulli tables.

“We want everyone to have that unique Massimo Trulli experience,” says Atty. Gale Atienza, one of the owners of the unique establishment, which has a deli that sells wheels of exquisite regional Italian cheeses and Prosciutto San Daniele ham.

Prosciutto San Daniele ham is available at the deli section of Massimo Trulli Fashion, Food & Wine Concept Store

Prosciutto San Daniele ham is available at the deli section of Massimo Trulli Fashion, Food & Wine Concept Store

Regional Italian gourmet cheeses are available in blocks and quarter wheels at the deli

Regional Italian gourmet cheeses are available in blocks and quarter wheels at the deli

Gourmet ham

Gourmet ham

Tomato soup served in shot glasses and Chicken on Tzatziki in individual servings

Tomato Soup served in shot glasses and Chicken on Tzatziki in individual servings

Baked Layered Seafood is a must-try at the Massimo Trulli store

Baked Layered Seafood is a must-try at the Massimo Trulli store

A wine bar also stands in a corner of the store, and behind it is a temperature-controlled wine cellar. A good selection of Italian wines is available for sale, most of which can also be ordered by the glass.

“In other restaurants, only the house wines are available by the glass. But if you want a particular kind of wine, you have to buy the entire bottle. Here in the store, we make a number of wines available by the glass for everyone to enjoy,” explains Adriano Stefanutti, one of the owners and wine director and consultant of the concept store.

Exquisite Italian wines are available in the wine cellar

Exquisite Italian wines in the wine cellar

Adriano Stefanutti, one of the owners and wine director and consultant; Atty. Gale Atienza, one of the owners; and Massimo Trulli, top Italian bag and furniture designer; at the Massimo Trulli Fashion, Food & Wine Concept Store, which opened last February 27, 2015

Adriano Stefanutti, one of the owners and wine director and consultant; Atty. Gale Atienza, one of the owners; and Massimo Trulli, top Italian bag and furniture designer; at the Massimo Trulli Fashion, Food & Wine Concept Store, which opened last February 27, 2015

The wine bar serves Italian wines starting at Php200 per glass, and the choices of high-end wines available in the wine cellar range from Php6,800 to Php80,000 per bottle. Some of the brands cannot be found elsewhere.

Massimo Trulli had been Atty. Gale Atienza’s friend for over 10 years now. They first met in Massimo’s gallery, then they met again after that. She bought some bags from him, and those bags had been hits among her friends. So, after establishing a wine company with Adriano Stefanutti, who first came to Manila as an embassy official, and they decided to open a retail store, Atty. Gale thought of marrying a fashion boutique featuring Massimo’s handmade, limited-edition bags and furniture with a restaurant and wine bar. She sought out Massimo, who readily said yes, and the rest, as they say, is history.

Massimo Trulli Fashion, Food & Wine Concept Store formally opened its doors to the public last Friday, February 27, 2015.

 

Posted in Fashion, Lifestyle Tagged , , , ,

Lee Min Ho in Manila for Kyochon!

Korean superstar Lee Min Ho in the flesh at Greenhills Theater Mall

Korean superstar Lee Min Ho in the flesh at Greenhills Theater Mall           (Photo by Rafael R. Zulueta)

KOREAN pop superstar Lee Min Ho rocked Greenhills Shopping Center in San Juan last night, February 24, 2015, when he showed up in the flesh to cut the ceremonial ribbon in the formal opening rites of Kyochon at Greenhills Theater Mall. Fans, young and old alike, filled the lobby of Greenhills Theater Mall, the driveway and the parking lot in front, and their screams of adoration filled the place.

Despite the fact that the area was cordoned off—no, make that blocked off with metal barriers usually used in political rallies!—crowds started building up as early as 2:00 p.m. for the scheduled 6:00 p.m. appearance of the Korean superstar. Kyochon, one of Korea’s leading chicken restaurant chains that has successfully created a presence in other countries including the Philippines and which Lee Min Ho endorses, set up a stage in front of the Kyochon store to hold a short program and allow more people to catch a glimpse of the Korean superstar. Although the primary reason for Min Ho’s visit to Manila was to grace the formal opening of Kyochon’s third store in the Philippines (located at the Greenhills Theater Mall), he was also meeting the winners of the Fun Meet and Greet contest sponsored by Kyochon Philippines on its Facebook page.

Crowds started to gather by mid afternoon

Crowds started to gather by mid afternoon               (Photo by Rafael R. Zulueta)

Lee Min Ho waves to the crowd upon arrival

Lee Min Ho waves to the crowd upon arrival            (Photo by Rafael R. Zulueta)

Event host Sam Oh interacting with Korean pop superstar Lee Min Ho

Event host Sam Oh interacting with Korean pop superstar Lee Min Ho          (Photo by Rafael R. Zulueta)

Adoring fans among the crowd

Adoring fans among the crowd                                       (Photo by Rafael R. Zulueta)

It was a long wait, but it was all worth it for avid fans of the Korean superstar. Screams broke out in the crowd occasionally during the long wait. False alarms, you may call them. But the screaming reached feverish magnitude when the crowd finally caught a glimpse of the Korean superstar upon his arrival. As if it wasn’t loud and long enough, the deafening scream went an octave higher and louder and seemed likely to last forever when event host Sam Oh, herself a Korean, officially introduced Lee Min Ho and the Korean superstar hit the stage and waved to the crowd. The metal barriers nearest the stage had to be reinforced to hold back the maddening crowd.

Lee Min Ho receiving a warm welcome 'gift' from San Juan Vice Mayor Francis Zamora

Lee Min Ho receiving a warm welcome ‘gift’ from San Juan Vice Mayor Francis Zamora        (Photo by Rafael R. Zulueta)

Kyochon's third Philippine store is located at Greenhills Theater Mall

Kyochon’s third Philippine store is located at Greenhills Theater Mall                 (Photo by Rafael R. Zulueta)

Lee Min Ho signing tables intended for display in Kyochon stores in the Philippines

Lee Min Ho signing tables intended for display in Kyochon stores in the Philippines         (Photo by Rafael R. Zulueta)

Fireworks lighting up the night sky end the 'blast' of an event in Greenhills

Fireworks lighting up the night sky end the ‘blast’ of an event in Greenhills               (Photo by Rafael R. Zulueta)

Very humble and appreciative of the attention that the crowd was giving him, Lee Min Ho was all smiles and kept waving to the crowd even as Sam Oh engaged him in a conversation—in Korean language—and translated what he said to the crowd, which responded with more screams. But the best messages he reserved for himself and delivered in charming Tagalog, opening with “Magandang gabi!” and ending with “Mahal ko kayo!

It was Lee Min Ho’s third time to visit Manila, and he expressed his wish to be able to perform again for his Filipino fans the next time he came around. The brand ambassador of Kyochon, he intimated that his favorite Kyochon chicken variant was the Honey Chicken and that when he was stressed out he liked to eat its Spicy Chicken. It has been a year since the last time he was in Manila, and his movie, Gangnam Blues, is set to open in Philippine theaters on March 4, so he invited everyone to go and see it.

Asked by Sam Oh what his favorite memory of Kyochon was, the Korean superstar said it was right that moment when he was standing in front of the huge crowd in Greenhills. His answer endeared him even more to his Filipino fans.

He proceeded to cut the ceremonial ribbon of Kyochon at Greenhills Theater Mall, met the winners of Kyochon’s FB contest and handed them signed posters, and signed tables of Kyochon which shall afterwards be displayed in all Kyochon branches in the Philippines before he finally left the place with a warm ‘Thank you’ to all his Filipino fans and for everyone who went to Greenhills to see him. Fireworks served as a fitting end to the ‘fiery’ event.

So if traffic was really bad in Greenhills last night, you now know why.

 

Posted in FoodBiz Tagged , , , ,