The grand champion of this year’s Yoshinoya Gyudon Eating Contest, Zermatt Liang Zhaoyuan, receiving his prizes from Cebu Pacific promotions specialist Tracy Manlangit, Yoshinoya’s Timothy James Yang, and Embassy of Japan counselor Tatsuo Kitagawa
JUST how many generous servings of Yoshinoya’s Gyudon (Beef Bowl) can you finish in 15 minutes? One? Maybe two? Perhaps three? Maximum of four? Impossible to go beyond that? What if I tell you that you stand to win Php150,000 if you finish more than eight bowls, would you try to do that?
Yoshinoya’s famous Gyudon or Beef Bowl
Eating their way to a Php150,000 cash prize plus a round-trip ticket to Japan courtesy of Cebu Pacific…
More of the action!
Well, more than 40 persons tried to do that when they put in their stake in the recently concluded Grand Finals of the Yoshinoya Gyudon Eating Contest 2014 held at the Glorietta 2 Activity Center, Ayala Center, Makati City last June 14, 2014. All weekly winners of the eating competition, which is the Philippines’ answer to Coney Island in New York’s world-famous Nathan’s Hot Dog Eating Contest, the ‘challengers’ tried to beat each other in finishing the most number of Beef Bowls within the 15-minute time frame with the least amount of leftovers.
All competitors put up a good fight, but, in the end, Zermatt Liang Zhaoyuan, a Singaporean who works as a personal trainer in his home country Singapore, successfully consumed eight bowls plus 75 grams of Gyudon to snatch this year’s grand championship and take home Php150,000 in cash plus a round-trip ticket to Japan courtesy of Cebu Pacific.
Grand champion Zermatt Liang Zhaoyuan working his way through eight bowls and 75 grams of Gyudon
A veteran of eating contests, having emerged as the winner of a ramen eating contest which he joined in Singapore last year (2013), Zermatt chanced upon the qualifying rounds of the Yoshinoya Gyudon Eating Contest during an earlier trip to Manila this year. When he became a weekly winner and qualified for the Grand Finals, he made a return trip to Manila in time for the Grand Finals of the Yoshinoya Gyudon Eating Contest and competed against all other weekly winners. The grand finalists were each assigned a number, and then asked to take their places among the long tables prepped with bowls upon bowls of Gyudon (*each bowl had been pre-weighed to make sure they all weigh exactly the same) and bottles of mineral water. The timer was set to 15 minutes and, at the mark, everyone began eating all at the same time. Each contestant stacked up the bowls that he (or she – yes, there was one female qualifier!) emptied, so the Yoshinoya staff could keep track. At the 15-minute mark, the number of empty bowls per contestant was counted, their leftovers gathered together and weighed, and then the figures were checked and double-checked to determine the Top Three winners.
Second placer Brendon Viernes receiving his prize
Wayne Algenio took third place
UNTV’s Rommel Balbin emerged on top in the Media Category
Zermatt took the grand championship by a hairline margin over second placer Brendon Viernes, who won for himself a Php50,000 cash prize, while third place went to Wayne Algenio, who received his cash prize of Php25,000. The other grand finalists, however, did not go home empty-handed, as each of them pocketed a consolation prize of Yoshinoya gift certificates worth Php20,000.
Also awarded was Rommel Balbin of UNTV, who was adjudged the Media category winner of the 4th Yoshinoya Gyudon Eating Contest. As such, he was given a Php50,000 cash prize plus a round-trip ticket to Japan courtesy of Cebu Pacific Air.
The winners received their prizes from Yoshinoya Philippines’ top man, Timothy James Yang; Tatsuo Kitagawa, Counselor, Embassy of Japan; and Tracy Manlangit, promotions specialist, Cebu Pacific Air.
Sponsors of this year’s Yoshinoya Gyudon Eating Contest were this website/blog, Flavors of Life.com.ph; along with Munchpunch, Cook Magazine, DZIQ 990AM, Manila Bulletin, Mogu Mogu, My Phone, Manila Ocean Park, IBC 13, Pilipino Star Ngayon, HerWord.com, Jam 88.3, and Cebu Pacific.
Platter of New Zealand delights, clockwise from top: Mesclun Greens with Mango, Apple and Garlic Fried Prawns in Raspberry Dressing; New Zealand Mussels with Crunchy Crumb Topping; and Horseradish and New Zealand Smoked Salmon Crusted Snapper Fillet in Tomato Beurre Blanc
KIWIFRUIT, salmon, a fruity Pavlova dessert, mussels and other fresh seafood, leg of lamb and beef… All these New Zealand specialties can be found at the Experience New Zealand Fair, which is ongoing at the Glorietta Activity Center, Palm Drive, of Ayala Center-Makati City, until Sunday, June 22, 2014.
The trade fair features the best of New Zealand – from dairy products to wines and meats. There are almost 20 exhibitors showcasing various products, including the world-renowned Manuka honey and New Zealand wines. Manuka honey is a special type of honey cultivated from bees favoring the New Zealand manuka bush, so that it exhibits the highest antibacterial property in honey. Exhibited by Bee Healthy, Manuka honey can be ingested or applied to small wounds. Bee propolis is another note-worthy product on display. As for wines, Don Revy Pty, Future Trade/Forth & Tay and Zen Asia puts to the fore New Zealand wines which they distribute exclusively in the Philippines, including some of the world’s top Sauvignon Blanc, Chardonnay, Pinot Noir, and Cabernet and Merlot blends.
During the Experience New Zealand Fair preview held at the ambassador’s official residence, from left: Maricris Bernardo, marketing senior division manager, Ayala Malls; AC Legarda, senior division manager, Ayala Center; New Zealand Ambassador H.E. Reuben Levermore; Rita Dy, marketing and communications services manager, Singapore Airlines; and Rowena Tomeldan, VP and head of operations, Commercial Business Group, Ayala Malls
Also on prominent showcase are New Zealand’s world-class dairy products. Fonterra Brands, formerly known as the New Zealand Dairy Group, presents its butter, cheeses, milk and other dairy products. Unicomm Ingredients feature Canary butter sheets, which are specially exported for bakeries, restaurants, hotels and airlines worldwide. Equilibrium Intertrade, for its part, has brought in beverages and juices, while Sonrace Inc. showcased Whittaker’s chocolates.
Other products featured in the trade fair included Easiyo DIY Yogurt (complete with the main ingredients and tools to make your own yogurt) from Cambert Pilipinas; lamb, beef and oysters from My Own Meatshop and WestPac Meat Processing; Palm Corned Beef brought in by Federated Distributors; New Zealand classic ice cream flavors such as Hokey Pokey and Golden Manuka Honey from New Zealand Natural Ice Cream; and fresh fruits like kiwi, persimmon, apples and cherries flown in by Elite Fruit Marketing.
Those who love to travel will surely appreciate the offers of Singapore Airlines and Destinations Unlimited. Singapore Airlines gives shoppers with a Php2,000 single or accumulated worth of receipts from purchases made from Glorietta 1 to 5, The Link or 6750 merchants and who also purchase a Singapore Airlines Auckland/Christchurch ticket a chance to win an Experience New Zealand tour package for 5 to 6 days to Auckland, New Zealand, inclusive of a Singapore Airlines return ticket from Manila, Cebu, Davao or Kalibo, accommodations and tours.
Singapore Airlines tickets to Auckland and Christchurch start at U.S.$990.
Participating travel agents are also offering tour packages to New Zealand starting from U.S.$1,197 per person for a minimum or two persons traveling together. These tour packages cover not just Auckland and Christchurch but also Queenstown, North Island, South Island sites such as the Hobbiton movie set and the Lord of the Rings Edoras location.
Mesclun Greens with mango, Apple and Garlic Fried Prawns in Raspberry Dressing
New Zealand Beef Kebabs Marinated in New Zealand Yoghurt
Roasted New Zealand Lamb Leg with Caramelized Garlic in Red Wine Shallot Sauce
Mango-Kiwi Pavlova
“We invite Filipinos to come and experience New Zealand at Glorietta – top quality food and wine, as well as some traditional New Zealand culture. This is also our way of inviting Filipinos to visit New Zealand, one of the world’s top tourist destinations,” says New Zealand Ambassador Reuben Levermore.
Levermore welcomed local media to his official residence in Makati days before the staging of the Experience New Zealand trade fair to give them a taste of New Zealand food, with a buffet menu that included Mesclun Greens with Mango, Apple and Garlic Fried Prawns in Raspberry Dressing; New Zealand Mussels with Crunchy Crumb Topping; Horseradish and New Zealand Smoked Salmon Crusted Snapper Fillet in Tomato Beurre Blanc; New Zealand Beef Kebabs Marinated in New Zealand Yoghurt; Roasted New Zealand Lamb Leg with Caramelized Garlic in Red Wine Shallot Sauce on the carvery; and Mango-Kiwi Pavlova for dessert.
The trade fair preview was also attended by Singapore Airlines’ marketing and communications services manager Rita Dy; Ayala Malls’ VP and head of operations, Commercial Business Group, Rowena Tomeldan; Ayala Malls’ marketing senior division manager Maricris Bernardo; and Ayala Center’s senior division manager AC Legarda.
GEARED towards helping its customers develop a lifetime commitment to healthy living by making healthy products available to them, Robinsons Supermarket is staging a series of three-day Wellness Festivals.
Robinsons Supermarket’s Wellness Festival is ongoing at Robinsons Magnolia until June 22, 2014
Its first leg started at Robinsons Magnolia today, June 19, 2014, and will be on until Sunday, June 22, 2014. The second leg is slated at Robinsons Ermita on July 18 to 22, 2014, and the third leg takes place at Robinsons Imus from July 25 to 27, 2014.
Now on its seventh year, the Robinsons Supermarket’s Wellness Festival is aimed at encouraging Filipino families to eat healthy and make more educated nutritional decisions. Thus, aside from having a special health and wellness section inside the supermarket, Robinsons Supermarket has decided to bring to the fore an extensive range of health and wellness products.
Fresh fruits in carts
Fresh fruit and vegetable juicing at the Breville booth
The new Del Monte Bone Smart 100% Pineapple Juice variant
Del Monte Four Seasons Fruit Juice and Tipco Mixed Fruit Juice & Cranberries
The Wellness Festival features fun and engaging booths that enable people to try out healthier options and practices. The booths included Unilever’s Dove consultation booth; Nestlé’s general wellness both that includes fat analysis check, BMI check and nutrition counseling; Breville’s on-the-spot fruit and vegetable juicing for shoppers to try; sampling of Ensure adult nutrition drink; Del Monte’s new Bone Smart 100% Pineapple Juice variant and Tipco Mixed Fruit Juice and Cranberry’s free tasting; as well as sampling of boiled Magnolia Brown Eggs. Carts of organic fresh fruits can also be found around the Atrium of Robinsons Magnolia during the three-day run of the Wellness Festival.
Bite-sized Chicken & Mushroom Quiche served during the media launch this morning
Healthy spiral pasta
Low-fat Strawberry Shortcake squares
Believing that a family’s healthier life starts from conscious and educated purchases, Robinsons Supermarket has also employed “Shop Smart” tag labels that color-codes items based on health benefits, nutritional content and price discounts. It has likewise partnered with the Department of Science and Technology’s Food and Nutrition Research Institute (DOST-FNRI) to provide up-to-date information on food and its nutrient contributions..
“We wanted to shift the paradigm of grocery shopping, so we decided to place all our efforts behind helping consumers get the adequate attention, support and education they need to make meaningful and long-lasting improvements to their health through smart purchases,” says Robinsons Supermarket general manager Jody Gadia.
So take advantage of the Wellness Festivals ongoing at Robinsons Magnolia this weekend and on two weekends of July in Robinsons Ermita and Robinsons Imus to ‘discover’ more healthy choices that you can make for yourself and your loved ones.
YESTERDAY, June 17, 2014, I finally got to unveil the phenomenon that is Tim Ho Wan on the Ground Floor of the new Mega Fashion Hall of SM Megamall and got to understand why people have been queuing up every day since it soft-opened just to have a taste of its famous dim sums.
The world’s most famous and most affordable Michelin-star restaurant, Tim Ho Wan started as a hole-in-the-wall eatery in Hong Kong in 2009. Chef Mak Kwai Pui, its owner, has mastered the art of dim sum for four decades, having debuted as an apprentice for his uncle’s small restaurant in Hong Kong and then working for renowned hotels such as Le Meridian, Four Seasons. He took traditional Cantonese dim sum to heart and eventually went on to set up his own restaurant, Tim Ho Wan (which literally means ‘Add good luck’), in Mong Kok in 2009. On its first year of operation, the restaurant was awarded one Michelin star for its dim sum, and its success led to three more outlets at North Point, IFC Mall and Sham Shui Po. The original restaurant in Mong Kok has also since been relocated to the Olympian City.
What started as a hole-in-the-wall eatery has transformed into a dim sum phenomenon that reached Singapore in 2013 and is now taking the Philippines by storm with its first store at SM Megamall. And, now, I understand why Filipino food lovers are going great lengths just to be able to dine at Tim Ho Wan.
Restaurateur Rikki Dee flanked by Tim Ho Wan’s executive chefs Leung Faikung and Mak Kwai Pui at Tim Ho Wan-SM Megamall
Tim Ho Wan’s executive chefs Leung Faikung and Mak Kwai Pui with Reggie Chua, interpreter; Robert Chua, uncle of Brian Chua; and Brian Chua, franchise head and head director of Tim Ho Wan Singapore
Hong Kong’s dim sum phenomenon, Tim Ho Wan, is now in Manila
The long queue behind stanchions in front of Tim Ho Wan at SM Megamall
The invite to the media event yesterday (June 17, 2014) said 10:00 a.m., with a note that “Program proper starts promptly at 10:15 a.m. and will be finished by 11:30 a.m.” Understanding how the owner, veteran restaurateur Rikki Dee, is taking into consideration the long queues of diners at the store every day and appreciating his desire and effort to still be able to squeeze in a little treat for his media friends and get them to taste what the phenomenon was all about, my husband Raff and I arrived early. We were in the area by 9:15 a.m. (that’s a record “early!” for me), had to wait in line for the parking area to open at 9:30 a.m. (but which opened at 9:45 a.m. instead because the cashier arrived late at her booth), finally got to park and then had to wait again for the guards to open the doors for mall-goers at 10:00 a.m., and then walked over to Tim Ho Wan.
We were among the first media people to arrive, but, despite that, I was awed by the presence of some diners who had already gathered outside the store as soon as the mall opened. It was just their tough luck that the media event had been scheduled yesterday, and they were informed that they could only be accommodated at 12:00 noon. Despite that, they stayed on, waiting on chairs that lined the stanchions already set in place for the daily queues. Dining inside, I felt kind of guilty whenever I looked outside the store and saw the line getting longer and longer but I also felt privileged at the opportunity to get to finally taste what people were raving about in their Facebook posts.
Baked Buns with BBQ Pork
First dish served at the tables was Tim Ho Wan’s famous Baked Buns with BBQ Pork. At Php145 for three buns, it was a bargain, really. It’s pork, alright, and Raff and I don’t usually eat pork. But just for the day, I had resolved to eat it, because it wouldn’t be fair for me to review a restaurant without actually tasting its specialty. So I did, and so did Raff, and we both liked it. The bun itself was flaky and crumbly with a lovely texture, and the sweet savory pork filling was just the right blend of meat and sauce, spices and seasonings. If only Tim Ho Wan could come up with a chicken version, I could eat it every day.
Prawn Dumplings
Then came the best Prawn Dumplings (Php160 for four pieces) I’ve ever tasted. Lovely shrimp filling wrapped around a piece of perfectly made dumpling wrapper imported from Hong Kong. It was also properly steamed because the dumpling stayed in one piece, not breaking apart with a pair of chopsticks pressed against it, until it was time to take a heavenly bite and pop the rest into one’s mouth.
Pork Dumplings with Shrimp
Another must-try dim sum followed. This time it was Pork Dumpling with Shrimp (Php150 for four pieces), which was all meat and firm yet tender and very subtly flavorful.
Glutinous Rice with Lotus Leaf
I loved the next dish that was served, Glutinous Rice with Lotus Leaf (Php190), which was gourmet equivalent of the ‘lowly’ Ma-chang (glutinous rice cooked with chicken, pork and mushrooms, wrapped into a pyramid shape with lotus leaf, tied and steamed until done) that I and most Chinoys (Chinese Pinoys) grew up with. Tim Ho Wan’s version took on a packet shape but had all the elements of the Ma-chang, including pork, chicken and mushrooms, with the savory glutinous rice. Of course I dug out the mushroom and a small part of chicken and enjoyed it with a portion of the rice. Childhood memories of me enjoying a Ma-chang with my late dad (I super miss him!) started rushing in.
But before I started crying, the Wasabi Salad Prawn Dumpling (Php140 for three pieces) was laid out on the table and got my mind off my dad. It was a fried dumpling, so it had a crunch to it, and the wasabi mayo drizzled on top blended well with the tobiko (fish roe). It gave me an idea on what to do with the next fried dumpling I’d make at home. I’d drizzle wasabi mayo on it and top it with tobiko. You’d see it here in my blog in the future.
Pan-fried Carrot Cake
Dumpling Teochew Style
Vermicelli Roll with Pig’s Liver
As if that wasn’t enough, the servers brought out Pan-fried Carrot Cake (Php145 for three pieces), Dumpling Teochew Style (Php120 for three pieces) and ended up the meal with Vermicelli Roll with Pig’s Liver (Php150 for three rolls). Pan-fried Carrot Cake and Vermicelli Roll with Pig’s Liver are two of Tim Ho Wan’s Big 4 Heavenly Kings, the other two being the Baked Bun with BBQ Pork and Steamed Egg Cake (Php85).
I looked forward to trying the Pan-fried Carrot Cake, since it’s one of my favorite ‘Chinese’ dishes, both here and in Singapore. In Manila, it’s simply referred to as Radish Cake, and you can buy it from Chinese deli stores, slice it and just fry it to enjoy at home. In Singapore, they call it Carrot Cake, but it’s really radish, since radish is white carrot to Singaporeans. While most Radish Cakes (or Carrot Cakes, as they are sometimes called) have a mashed character with almost no texture to them, Tim Ho Wan’s version has more texture. It has bits and strips of radish in it, so you get them when you bite into a Pan-fried Carrot Cake.
The ‘chandeliers’ of Tim Ho Wan at SM Megamall look like oversized bamboo steamer baskets
At a little before 12:00 noon, restaurateur par excellence Rikki Dee thanked everyone who had attended the media sampling. I heaved a sigh of relief not because I wanted the food to stop coming but because I secretly wished that they’d start letting the crowd into the restaurant. The queue outside had become super long, and those who waited in line deserved to finally be rewarded with the good food that they looked forward to. I was confident that they would — find the food rewarding, that is.
Tim Ho Wan deserves the accolade that it’s been getting, and its food is really worth a Michelin star. And its prices… You wonder how they manage to keep the prices down despite the quality of the food and a team of Hong Kong and Singaporean dim sum chefs manning the kitchen. No prices go beyond Php200, and the food stays incredibly simple and delicious as it is. Dee, Chef Mak and the Singapore team promise more dishes to come after every two months, but as the menu is right now, there is no craving that remains unsatisfied.
And, oh, if you’re planning to visit Tim Ho Wan, it pays to plan your visit so you don’t have to queue up too long. Dee says it’s best to come from 2:30 p.m. onwards to avoid the lunch crowd. Late lunch or early dinner? It’s worth it.
Tim Ho Wan at Mega Fashion Hall, SM Megamall, formally opens today.
I’VE never been to Bali, Indonesia, but based on the photographs and video footages that I’ve seen of this resort island, I felt like I had seen and trod on the grounds of Bali when my husband Raff and I, along with Philippine Star’s Lualhati Fausto, Fernan Nebres, Gillian Gacuma and Lester Hallig, Manila Bulletin’s Maan Pamaran, and blogger Alex Dizon, visited Cintai Corito’s Garden in Balete, Batangas, recently.
Named after the Indonesian word ‘Cintai,’ which is pronounced as “Chin-tai” and means “Love,” Cintai Corito’s Garden started out as a private weekend vacation place of a businessman and his family in 2005. But when the wife passed away two years later, the businessman and their four children decided to develop the seven-hectare property into a Balinese-inspired garden resort, a paradise where they could keep the memories of their beloved mother alive in their hearts. They got a modest staff and, in 2011, decided to open the place to the public, managing it on their own at the start but later on turning over the management of the place to a professional group, Paramount Hotels and Facilities Management Co. Inc., the same group behind the highly successful Microtel chain in the Philippines.
Paramount Hotels and Facilities Management Co. Inc. COO Dean Cid, Cintai Corito’s Garden resident manager Francis Salanguit, and area manager for Microtel Southern Luzon Norman Eusebio at Cintai
The entrance to Pavilion Tresna, the biggest event area in Cintai Corito’s Garden in Balete, Batangas
Adorning one of the walls of Abadi Restaurant
PARADISE BEYOND COMPARE
Tucked in an almost hidden area of Sitio Pandayan, Malabanan, Balete, Batangas, Cintai is like a piece of Bali in Batangas. Unlike other places I’ve seen that claimed to be Bali-inspired yet only offers a glimpse of Bali in the form of a Balinese-looking architecture or sculpture, Cintai offers an entire Balinese experience because everywhere you look, it’s Bali that you see. The walls are filled with Balinese sculptures and not just murals, the details on the awnings and posts are intricate with peacocks and Indonesian characters. Authentic sand stone “Gebyok” doors, or traditional Javanese carved teakwood doors, adorn the ballroom. The architecture of the restaurant, pavilions that serve as function rooms, as well as the reception area – and even the powder rooms for both men and women – are unmistakably Indonesian. Breathtakingly beautiful stone sculptures are scattered all around the place, from the entrance to the hidden nooks of the endless stretches of gardens.
Perfect for couples and families, Cintai is a favorite reception venue of marrying couples who are dreaming of a romantic setting for their wedding reception. They go for Pavilion Tresna, which can accommodate 180 to 200 persons and is the biggest event area in the garden resort. An elegant and spacious air-conditioned ballroom with metallic black flooring, Gebyok doors, intricate lattice works and Joglo ceilings adorned by two magnificent chandeliers, Pavilion Tresna also has hand-carved Indonesian “murals” on its walls. It has its own private garden, and a grand entrance that separates it from the rest of the resort.
Napas Pavilion is the second biggest event areas in Cintai
Another grand wedding reception venue that corporate guests also love as a team-building venue is Napas Pavilion, which can accommodate 150 to 180 persons. It is a grand open-air pavilion with authentic sand stone carved walls specially made by a Boracay designer as well as awesome ceiling artistry and roof design. ‘Napas’ is an Indonesian word that means ‘breathe,’ which is just perfect since it’s an open-air venue that allows guests to breathe in fresh air. Napas Pavilion also happens to be a favorite place for recreational activities, such as Yoga and Zumba, owing to its open-air character.
Garden weddings and ceremonies can also be held at the Open Garden, which is spacious enough to fit 100 persons.
And, yes, Cintai allows pre-nuptial shoots for Php4,600 good for four hours. Truth to tell: Pre-nuptial shoots are one of the biggest sources of income of the garden resort, simply because marrying couples instantly fall in love with the place when they see it. Every nook and corner of it is simply picture-perfect.
Couples can even have their pictures taken with Cintai’s beautiful animals in the background. There are 11 peacocks in the place, some roaming the gardens and the others in a huge cage that allows them to move freely around. When the males spread their wings and show off their beautiful blue-green feathers with lovely eye-shaped details dotting each feather, it’s just amazing.
A male peacock spreads its lovely wings
Cintai also houses six horses, one alpaca, one donkey, two hawks, one eagle, seven deer, two musangs and one monkey, plus a pond full of koi fish that are considered as bringers of good luck. The ‘endangered’ animals, resident manager Francis Salanguit stresses, all have permits issued by the Department of Environment and Natural Resources (DENR).
COZY ACCOMMODATIONS
Just a two-hour drive from Manila, Cintai Corito’s Garden stands on the same elevation as Tagaytay, so it gets breezy and cool in the evening. Just perfect for those who are staying overnight at the garden resort, which houses 18 villas, each uniquely designed with Balinese accents inside and outside the villas. These are divided into the Terrace Villas (Php11,550), which have two Queen sized beds, a bathroom, mini refrigerator and their own terrace outside, good for 4 to 6 persons; the Garden Villas (Php16,500), with three Queen sized beds, a day bed, table setting, mini refrigerator and terrace outside, good for 6 to 9 persons; and the Executive Villa (Php27,500), the biggest villa with its own Jacuzzi and personal bar, terrace and pocket garden, good for 6 to 9 persons.
Adjacent Terrace Villas
The air-conditioned room of a Terrace Villa
Indonesian details on the wall
An intricately carved cabinet in the room
A peek at the toilet/bath
The private terrace right outside the Terrace Villa
Garden Villa with two regular Queen sized Beds and one Poster Bed
‘Guardians’ of the main swimming pool
Overnight accommodations in any of the villas are inclusive of breakfast at Abadi Restaurant and use of all facilities, which include four swimming pools – two adult pools and two kiddie pools.
Staying at Cintai is like communing with nature. You have to be ready to leave the stresses of city life behind. There are no TVs in the rooms nor WiFi. No disturbance, so you can relax and enjoy nature activities, such as stopping to smell the flowers, trying to communicate with the peacocks so they’ll spread their beautiful wings and have you take pictures of them, taking a hike down the walking paths to visit the animals, feeding the kois in the pond by the entrance, swaying leisurely on the wooden swings dotting the garden, enjoying the delicious local fares whipped up by the kitchen staff led by Executive Chef Mel Lopez… Cintai’s specialties include Slow-roasted Pork Sinigang, Baby Back Ribs, Pinaputok na Tilapia, Bulalo, Batangas Lomi, Balete Suman, Tablea Cake and Batangas Coffee, among others.
Outdoor seating at Abadi Restaurant
My breakfast platter
Batangas Lomi
Pinaputok na Tilapia
Roasted Chicken
Pinakbet
Crispy Fried Pork Belly
Grilled Fish Fillet with Mango Salsa
Balete Suman
Guests can also go fruit-picking. There are makopa, lanzones, durian, avocado, santol, mango, banana and guyabano trees around.
“Yes, we do encourage guests to go fruit picking around the garden, but only in amounts that they can consume while in the resort. Our staff will assist them so they’ll pick only the ones that are ripe and ready to be eaten,” explains Dean Cid, chief operating officer of Paramount Property Management.
BLISSFUL PLACE
Cozy and comfortable accommodations in villas under the canopy of the moon and the stars, refreshing greens and beautiful blooms to feast your eyes on, the sound of crickets chirping away into the night… Cintai is a blissful place to be, a gentle place that takes you to Bali, Indonesia, and back…
(Cintai Corito’s Garden is located at Sitio Pandayan, Malabanan, Balete, Batangas. For inquiries or reservations, contact the Batangas office at 0917-8331728 or the Manila office at 870-0100 or 899-7171. Online booking is available at www.coritosgarden.com.)
