YOU’VE tried Red Velvet Cake and Red Velvet Cupcake in the past; now it’s time for you to try the liquid version, which is Red Velvet Smoothie, at Harina Artisan Bakery Café along Katipunan Ave., in White Plains, Quezon City.
Formerly Monsee’s but still owned and operated by the owners of Monsee’s, Harina Artisan Bakery Café opened in November 2013. Monsee’s still exists, but the owners decided to let it focus on institutional businesses, so Harina was opened to be its retail arm. That’s good news to Monsee’s regular customers, who love its crunchy and delicious Breadsticks (which come in Onion & Sour Cream, Bacon & Cheese, Almond, Garlic, Milk & Butter, Parmesan, and Plain Cheese flavors at Php100 to Php120 per pack) as well as its breads, pastries, cakes and savory pot pies. All Monsee’s favorites, such as Spanish Bread, Baguette, Cheese Roll with Buttercream, assorted muffins and cookies, can still be found in baskets on the wooden shelves of the bakery area – ready for takeouts, as usual. Selections include such artisan breads as Wheat Honey Walnut Loaf, Rustico, Italian Loaf, Apple Cinnamon Loaf and Brioche, which cannot be easily found in other bakeshops. Because they’re artisan breads, they’re made without preservatives and are awesome gourmet treats for bread lovers.
The bakery area of Harina Artisan Bakery Café
Spanish Bread
Chocolate Crinkles
Assorted muffins
More cookies!
Harina also has quite a number of cakes available in the refrigerated display counter, including such exquisite creations as Premium Dark Chocolate Cake (Php850), Chocolate Fudge Cake (Php450), New York Style Cheesecake (Php850), White Chocolate Peanut Butter Banana Bundt Cake (Php850), Peaches & Cream Bundt Cake (Php850), Serious Rhum Cake (Php180), Strawberry Cloud Cake (Php850) and Chocolate Almond Smores (Php450).
A good part of Harina Artisan Bakery Café, though, is devoted to a dining area. With wooden tables and bench chairs that match the bread shelves and the counter, it exudes a cozy casual dining ambiance that’s perfect for nice, quiet lunches and small meetings.
PBB Chocolate Stuffed French Toast
Harina has an extensive menu of breakfast treats, such as Pancakes (stack of three, served with whipped butter and syrup), Muesli with Fruit (homemade muesli topped with assorted fruits), Strawberry Cheesecake-Stuffed French Toast (cheesecake-filled brioche topped with whipped cream and strawberry preserves), PBB Chocolate Stuffed French Toast (wheat honey walnut French Toast stuffed with creamy peanut butter, sliced bananas and choco-hazelnut spread), Biscuits (freshly baked Southern style biscuits served with butter and jam), Breakfast Tart (puff pastry shell filled with cream cheese, spinach, baked tomatoes, bacon and eggs), Quiche Lorraine (flaky pastry crust with savory filling, served with salad greens tossed in balsamic vinaigrette), Steak and Eggs (rib-eye steak served with two fried eggs, French fries, baked tomatoes and toast), The Big Breakfast (vegetable and cheese omelet with a choice of Canadian ham, bacon or breakfast sausage and roasted pineapple, served with toast), Biscuit and Gravy (fried chicken fillet, bacon, baked tomatoes and biscuits, topped with white gravy), Vegetable and Cheese Omelet (filled with sautéed vegetables and cheese, served with toast and fruit slices), Pork Adobo & Kesong Puti Omelet (filled with pork adobo, kesong puti, tomatoes and onions, served with toast and fruit slices), Eggs Benedict (ciabatta topped with Gruyere, Canadian ham, poached egg and Hollandaise sauce), Homemade Corned Beef (slices served with fried eggs and garlic fried rice), Lukban Longanisa (fried native sausages of Lucban, Quezon, served with fried eggs and garlic fried rice), and Bangus Belly (fried bangus belly served with salted eggs and tomatoes and garlic fried rice), with prices ranging from Php165 for the simplest, which is Pancakes, to Php450 for the most expensive, which is Steak and Eggs.
Harina’s Bloomin’ Bread
One must not leave without ordering Harina’s Bloomin’ Bread (Php320), a crusty pull-apart Italian loaf filled with basil puree and an assortment of melted cheese, served with a dip of balsamic vinegar and extra virgin olive oil. The bread is so big that it’s definitely for sharing among two, even three or four diners. Soft and chewy, it serves as a good starter to a good pasta or gourmet sandwich meal.
Pesto Pasta with Grilled Cajun Chicken
Of Harina’s pasta selections, one must-try is the Pesto Pasta with Grilled Cajun Chicken (Php250). It’s linguini tossed in pesto sauce, served with grilled Cajun chicken on top. It’s a generous amount of pasta, whose pesto sauce is not overpowering but just the right flavor, and the thin slice of grilled Cajun chicken is refreshing on the palate. If lunch should really be just one dish, the Pesto Pasta with Grilled Cajun Chicken is a complete and balanced meal in itself.
Waldorf Salad Sandwich
Overloaded Tuna Cheese Melt
Adobo Pulled Pork Sandwich
When it comes to the gourmet sandwiches, must tries are Waldorf Salad Sandwich (flaky pastry with filling of chicken, red and green apples, celery and chopped walnuts in mayonnaise) at Php220, Overloaded Tuna Cheese Melt (tuna and various cheeses on lightly toasted baguette) at Php220, and Adobo Pulled Pork (pulled pork adobo with fried kesong puti, lettuce and tomato on baguette) at Php265. My personal favorite when I had lunch at Harina yesterday, January 13, 2014, was the Overloaded Tuna Cheese Melt, which I took with a portion of Pesto Pasta with Grilled Cajun Chicken.
Frozen Hot Chocolate and Apple Pie Smoothie
Harina’s Signature Iced Tea
I also had tasting portions of Harina’s drinks — the Red Velvet Smoothie, Frozen Hot Chocolate and Apple Pie Smoothie. My hands-down favorite was the Frozen Hot Chocolate, which offered me a classic flavor of indulgence, although I also appreciated the effort of turning cake flavors into rich and creamy drinks.
(Harina Artisan Bakery Café is located at 118 Katipunan Ave., White Plains, Quezon City, with telephone number 352-6721. Store hours are Monday to Sunday, from 6:00 a.m. to 9:00 p.m.)
YOU’VE learned how to dance Gangnam style through Korean superstar Psy’s phenomenal hit song. Now it’s time to discover the flavors of Gangnam in Crowne Plaza Manila Galleria’s Discover Gangnam at Seven Corners, a Korean food promotion that is ongoing at the hotel’s Seven Corners Restaurant until January 19, 2014.
The Korean foodfest lets diners in on the fascinating dining culture of Gangnam, one of the most popular places in Korea. Located in Seoul, it is filled with great energy, people on the go, expensive designer stores, Korean superstars and exotic food. The place is replete with street food stands, bars and restaurants, which both locals and tourists patronize.
Held in partnership with Grand InterContinental Seoul Parnas, InterContinental Seoul COEX, Korean Cultural Center and Korea Agro Fisheries & Food Trade Corporation, the Korean foodfest features three award-winning Korean guest chefs – Kang Jiyoung, Lee Seung Ho and Yoon Taekoo – and a mixologist, Kim Hyung-Gyun.
Guest Korean chefs and mixologist in Crowne Plaza Manila Galleria’s Korean foodfest, seated from left: Chef Kang Jiyoung and mixologist Kim Hyung-Gyun. Standing, from left: Chef Lee Seung Ho and Chef Yoon Taekoo
Kang Jiyoung is Chef de Partie-Entremetier and Garde Manger at Table 34, a topnotch French restaurant at Grand InterContinental Parnas Seoul. She trained at L’Auberge de Fond Rose, Lyon, France, under Michelin chef Gerard Vignat, and has worked with several other Michelin chefs. She is also a sommelier, with notable skill in wine tasting and pairing, and has won several competitions, including a Gold Medal from the 2009 MLA Black Box Culinary Challenge in South Korea and First Place in the 2012 Master Chef Competition in the InterContinental Hotel.
Lee Seung Ho is part of the team that is responsible for the kitchen operations of 17 function rooms of the Grand InterContinetal Parnas Seoul. A seasoned Banquet Chef who has worked for different five-star hotels in Seoul, Korea, for the past 19 years, he specializes in Korean cuisine and is knowledgeable in traditional and modern interpretations of Cold, Grill, Hot and Noodle dishes.
Yoon Taekoo is a banquet chef team leader at InterContinental Seoul COEX for the past 14 years and is an experienced chef for 24 years now. He is a veteran in all sections of the banquet kitchen – from Korean to Japanese, Chinese, Cold, Lobby Lounge and Butchery. He has received several awards, such as the Grand Prize in the 2009 Black Box Culinary Competition and a Silver Medal in the 2003 Seoul International Culinary Competition.
Kim Hyung-Gyun is a professional mixologist from The Brasserie Restaurant in InterContinental Seoul COEX. Backed by 18 years of experience in the Food and Beverage Department, he is a licensed mixologist and has received a certificate in Cocktail Secret Institute. His deep knowledge of beverage concoctions has landed him a Second Place in a cocktail contest hosted by InterContinental Seoul COEX.
While the Korean foodfest at Crowne PlazaManila Galleria gives diners a taste of the flavors of Gangnam, on a larger scale it features an array of quintessential Korean dishes spread throughout the seven live cooking stations of Seven Corners. These signature Korean dishes include the iconic Haemol Japchae (stir-fried noodle dish made with sweet potatoes, sesame oil and fresh vegetables), Ggalbi Jim (braised short rib stew with mouth-watering sauce typically served during holidays and special occasions), and Korean Barbecue (thinly sliced meat with a smoky sweet flavor when broiled or cooked on the grill and is usually eaten with lettuce wraps and spicy red pepper paste), among others.
During the media lunch held yesterday (January 8, 2014) at Seven Corners to introduce the Korean food promotion, Crowne Plaza’s Executive Chef Angelo Faoro introduced the Korean guest chefs, who took the challenge of plating seven Korean dishes for individual service: Naeng Chae (Korean seafood cold dish), Japchae (stir-fried sweet potato noodles with vegetables and green herb sauce), Sam Gae Tang (chicken roulade soup with glutinous rice, ginseng, chestnuts and dates), Kalbi Gui (grilled marinated beef tenderloin with kalbi sauce and squash puree), Bibimbap (steamed rice topped with beef, sautéed vegetables and chili paste sauce), Janchi Guksu (boiled wheat noodles in light broth with kimchi and seaweed), and Hangwa (traditional Korean rice cookies, rice punch and fruits).
Naeng Chae (Korean seafood cold dish)
Japchae (Stir-fried sweet potato noodles with vegetables and green herb sauce)
Sam Gae Tang (Chicken roulade soup with glutinous rice, ginseng, chestnuts and dates)
Kalbi Gui (Grilled marinated beef tenderloin with kalbi sauce and squash puree)
Bibimbap (Steaned rice topped with beef, sautéed vegetables and chili paste sauce)
Janchi Guksu (Boiled wheat noodles in light broth with kimchi and seaweed)
Hangwa (Traditional Korean rice cookies, rice punch and fruits)
Korean Alcoholic Drink
The Naeng Chae can pass for any Western appetizer, as it is shrimp combined with scallop served with a small amount of micro greens. The Japchae is as good as Filipinos know Japchae to be, but, for the media lunch, it was presented in a most unconventional way – wrapped in a pouch of rice paper tied with a scallion or spring onion. The Sam Gae Tang is painstakingly prepared, with glutinous rice, ginseng, chestnuts and dates wrapped in chicken breast, cooked, sliced, placed in soup bowl and served, with soup poured into the bowl at tableside. The Kalbi Gui satisfies diners’ taste for meat and shows how heavy on beef Korean cuisine is. The Bibimbap is a typical Korean “rice topping” dish as we know it, with diners deciding on how spicy they want their food to be with how much chili paste they add into it. The Janchi Guksu is refreshingly light, while the Hangwa proves that Korean dessert is not limited to Melona ice cream sticks.
Reminder for those who want to try authentic Korean food prepared by Korean chefs: The Korean food festival at Crowne Plaza’s Seven Corners is ongoing until January 19, 2014.
(Crowne Plaza Manila Galleria is located at the corner of Ortigas Ave. and Asian Development Bank Ave., Quezon City. For inquiries or reservations re the Korean food promotion, call 633-7222.)
IT’S a new year and, and everybody’s back in a healthy mode after all the holiday bingeing. A New Year’s resolution to get back in shape, which means starting on a regular exercise regimen and diet, is not surprising at all. Well, you might consider going vegetarian on certain days of the week (or month) to help jumpstart your goal of achieving a healthy lifestyle this January 2014.
Nowadays, vegetarian food is not something that people look upon with disdain or think weird. It has become part of everyday life, especially since restaurants, groceries, specialty shops and weekend markets now carry a variety of mouthwatering and delectable vegetarian ingredients and dishes that can rival regular table fare. And if you’ve once contemplated about going vegetarian but decided against it because you believe you wouldn’t be able to do it, believe it or not, you can be your own kind of vegetarian and tailor-make your vegetarian diet .
Going vegetarian doesn’t mean you have to go strict vegan. You can be an ovo vegetarian (no meat, poultry, seafood and dairy products, but it’s the green light for eggs); lacto vegetarian (no meat, poultry, seafood or eggs, but dairy products are okay); ovo-lacto vegetarian (no red meat, poultry or seafood, but it’s perfectly alright to eat eggs and dairy products); or even just semi-vegetarian (no red meat, but eggs, dairy products, seafood, even poultry are good). Or you can simply feast on vegetarian food, on occasion, to help cleanse your system and do your body – and mind – some good.
Now, there’s a cookbook to help you get started on this healthy lifestyle – Pinoy Vegetarian Cookbook, which I authored with my eldest sister Susana T. Dy. Published by Anvil Publishing Inc., it was actually released back in 2012 but which I find relevant to promote again this health-conscious month of January 2014. The Philippine awardee for the Best Vegetarian Cookbook of 2012 given by Gourmand Magazine, the cookbook competed with the best of the best in the global finals, the Paris Cookbook Fair 2012, held in Paris, France, the following year.
Vegetarian Delight in Noodle Nest from the Pinoy Vegetarian Cookbook
Mushroom and Tomato Toast
Kiampung (Chinese Paella)
Sweet Taro Balls
Pinoy Vegetarian Cookbook features 60 recipes even non-vegetarians would love, all locally developed to cater to the Filipino palate. The recipes featured in the cookbook range from appetizers, salads and soups to viands, noodles, pasta, rice, snacks and desserts, all very easy to prepare using locally available vegetarian products, most of which are available in Chinatown.
Priced at Php195 and on its second printing, Pinoy Vegetarian Cookbook by Dolly Dy-Zulueta and Susana T. Dy is still available in all National Bookstore and Powerbooks branches.
Ibiza Beach Club at Movenpick Hotel Mactan Island is the ultimate dining and party place in Cebu
ALL roads shall be leading to Cebu on the third week of this month, January, as the Queen City of the South gets ready to stage its annual Sinulog Festival in honor of Sto. Nino, the Child Image of Jesus Christ. And one of the best places to stay in Cebu is Movenpick Hotel Mactan Island Cebu.
Movenpick is located on the lush and tropical resort island of Mactan and is just 10 minutes away from the Mactan International Airport. It is a five-star Mediterranean-inspired beachfront hotel that underwent an extensive, multi-million-dollar transformation before it reopened to the traveling public on December 15, 2012, and surprised everyone with its total change in look and feel.
Movenpick Hotel is a luxurious place to stay on the resort island of Mactan in Cebu
The spacious lobby of Movenpick Hotel boasts of hip and chic interiors
A private nook in the lobby
Almost everything about it is hip, chic, modern and, should I say, even futuristic. I was completely taken aback when I saw it for the first time last November, 2013, when I stayed with my husband Raff at the hotel for three days upon the invitation of Movenpick’s PR manager Laurie Reyes. We met Laurie years back when she was still working in a hotel in Manila, so when she arranged a media fam tour to introduce Movenpick to Manila-based media and invited us over, she didn’t have to ask twice. The fam tour was supposed to be held at an earlier date last November but was postponed since our flight to Cebu would have run smack into Supertyphoon Yolanda’s ‘arrival’ in Cebu, so the original invitees had to reschedule our flights to Cebu in the weeks that followed on a staggered basis, depending on our own availability. Poor Laurie had to entertain guests for the next three weeks or so.
The reception area
Movenpick Hotel’s unique powder room
COOL, HIP CONCEPT
Anyway, I didn’t expect Movenpick to be the grand hotel that it is. So the moment I stepped on the hotel grounds, I was awed. The lobby was a grand architectural showcase, all white, with high ceiling, avant-garde chairs and couches in basically white and turquoise blue-green. Even the reception, which was hidden in a corner of the lobby leading to the guest lifts, was surprisingly hip. It wasn’t the usual long counter with the front desk officers standing at the back, but was a series of three short ‘tables’ that looked like giant capsules. And, while waiting for the final clearance and room details when checking in, guests can relax at the ‘bed-type’ couches in the waiting area.
Even the powder rooms of Movenpick would spring a surprise on guests. As you enter, you’d think you’re in a bar area with giant ‘speaker-type’ water faucets. These faucets are sensor-activated, so all you have to do is put your hands underneath one and water will flow. As for the cubicles, well, the ones for men and the ones for women are still on separate sides, but in a common area. The cubicles just say “female,” “male,” “urinals” and “handicapped.”
Cozy and comfy guest room
The dresser cum work area in the room
Pastel de Ibiza in the room
Complimentary fresh fruits with Cebu’s delicacy, dried mangoes
As for the rooms, Movenpick has 245 luxury guestrooms and suites, and most of these offer a spectacular view of the ocean as well as a unique vantage point overlooking Hilutungan Channel. Some of the rooms we went to for a shoot of the interiors had a breathtaking view of the ocean, with the hotel’s Ibiza Beach Club, “carved” out of the sea to offer a truly unique beach club experience, and the hotel’s beachfront, right in front of us. Our own room, though not offering a view of Ibiza and the beach, still gave us a good view of the ocean.
Besides the lovely bed, each guestroom comes equipped with amenities such as flat-screen TV, mini bar, hair dryer, safety deposit box, tea- and coffee-making equipment, Chopard luxury bathroom toiletries, and complimentary Wi-Fi access. Even the work table cum dresser had a hip and chic round chair in turquoise shade which I enjoyed sitting on while working on articles and blog posts on my laptop. I could just stay in the room all the day and have a good time.
FUN AND LEISURE
But Movenpick is not designed to just keep its guests in their rooms. Management has made sure that they’d have all the facilities they need to have fun and leisure during their stay.
For one, there’s the swimming pool right at the back of the spacious lobby, surrounded by tall palm trees. It’s an infinity pool where a portion has sunken chairs where swimmers can sit and relax while being half-submerged in water. Right beside it is The Forum, an open bar type of relaxation place overlooking the hotel’s landscaped gardens. It features an open space layout floor to ceiling windows and natural daylight, with an al fresco dining area and lounge.
Movenpick’s swimming pool that looks out to sea
The beachfront of Movenpick Hotel looks out to the sea, where a rock formation and Ibiza Beach Club can also be seen
Ibiza Beach Club is a party place like no other
The al fresco area of Ibiza Beach Club by night
Right below the pool is the beautiful landscaped gardens of the hotel that leads to the beachfront. The sea water is shallow, so guests can go out to the sea safely on foot. There is also a rock formation by the beachfront, which is a favorite of guests, especially since it looks out to Ibiza Beach Club. The beach garden often serves as venue for kids’ activities, such as starfish and shell painting, sand castle making, balloon twisting, fish feeding and swimming lessons, among others. Water sports facilities are also available at the beachfront and can be arranged through Movenpick’s Lifestyle Concierge, who is stationed at the lobby.
Speaking of Ibiza Beach Club, it is Movenpick’s unparalleled beach club facility that’s also unique to the Philippines, as it has been specially constructed to be the hotel’s ultimate gathering place.
From the lobby, guests walk down the pool area and stroll down a wooden beach deck, surrounded by tropical trees, towards the sea, where Ibiza stands right smack in the ocean. Ibiza Beach Club embodies the sophistication and lifestyle of the renowned party capital of the world, Ibiza, which can be found in Spain. No doubt the trendiest beachside venue in Cebu, with glitters of moonlight in the ocean for a view, Ibiza Beach Club has an intimate air-conditioned dining area where guests can enjoy Mediterranean tapas and Asian fusion cusisine complemented by an impressive selection of fine wines and cocktail drinks. On the first night we were at Movenpick, we had dinner with Laurie and some fellow blogger guests, including good friends Richard Co, Melo Villareal and Spanky Enriquez plus Jane, Ritchie and Eugene.
Mediterranean tapas at Ibiza include Garlic Shrimps
Three Kinds of Dips
Lamb Skewers
Churros with Chocolate Dip
Seafood Paella
We had Garlic Shrimps, Three Kinds of Dips (Beetroot, Chickpea and Pumpkin), Marinated Mushrooms, Lamb Skewers, Jamon Serrano Bruschetta, Italian Meatballs with Parmesan Cheese, Spicy Siomai with Rice Wine Vinegar Dip, and Seafood Paella. My favorites were the Garlic Shrimps, Marinated Mushrooms and Seafood Paella.
Ibiza is also home to the Brazilian Churrasco. It’s where guests can enjoy the unique dining experience of eating Brazilian-style barbecue to their hearts’ desire. The mouth-watering fire-roasted meats and seafood, cooked in a churrasco grill and skewered into huge sword-like skewers, are served tableside at Ibiza. The servers will bring the huge skewers of meats and seafood, which are barbecued and basted with Brazilian marinades and spices, to the tables one at a time, and diners can have as much as they want of each type of barbecue. There are some 13 types to partake of: Beef Ribs, Lamb Leg, Squid, Lobster, Prawns, Filet Mignon, Pork Ribs, Chicken Thigh, Parrot Fish, Pork Belly, Rib Eye, Lamb Rack and, yes, even Ostrich. Ostrich is healthy, by the way. The barbecues are served with a variety of salads at the salad bar.
Brazilian Churrasco is basically grilled meats and seafood in separate giant metal skewers, carved and served tableside to dining guests
Brazilian Churrasco-Squid
Prawns
Pork Belly
Parrot Fish
Lamb Rack
Beef Ribs
On our second night at Movenpick, we had Brazilian Churrasco dinner, this time not just with the group of bloggers but also with a few other media guests from Philippine Tatler and Business Mirror. I personally tried the Squid, Lobster, Prawn, Chicken Thigh and Parrot Fish, and they were all good.
How does the Brazilian Churrasco work? As soon as guests order Brazilian Churrasco, they are given two colored coins – red and green – which the guests use to indicate to the servers whether they want more barbecue or no more.
Besides serving good food, Ibiza Beach Club boasts of the very best in dinner shows and daily live entertainment, which includes retro pop, latin and disco. The al fresco area is crowned by a hip bar with an egg-shaped tent, and a similar stage where live entertainment is rendered. Ibiza has a resident DJ, international DJ Toni M., playing his specialty house music for guests to dance to.
On the night we had Churrasco dinner at Ibiza, entertainment was varied. It ranged from dance numbers to songs rendered by a pair of lounge singers, firedancing and, finally, house music by DJ Toni M.
A dance number for guest entertainment at the Ibiza Beach Club
Romantic song number
Fire dancing!
UNIQUE DINING EXPERIENCE
Aside from the Mediterranean tapas and Brazilian Churrasco available at Ibiza Beach Club, Movenpick is also proud of The Sails, the all-day dining restaurant which is located at the lobby level and serves breakfast, lunch and dinner. The breakfast buffet spread at The Sails is one which Executive Chef Aaron Foster is particularly proud of. It showcases live show kitchens serving a wide range of Filipino, Japanese, Korean, Chinese and other international specialty dishes. It’s complete with a bread and pastry area, appetizers (The cold cuts are presented in whole slabs and chunks, which are sliced when guests request for them), soup and congee, a salad bar, hot dishes with a ham carving, an egg station, juice dispensers and a dessert buffet.
The Sails at the lobby level is Movenpick’s all-day dining restaurant that serves awesome buffet breakfast
Couscous with Dried Fruits
Jelly Fish with Century Egg
Eggs Benedict
Assorted Cold Cuts
Ham on the carvery
Puto Maya, best eaten with a cup of hot chocolate
Congee
Waffles with ube and langka jam topping
Shooters of healthy fruit and vegetable juices
Then there is the Lobby Lounge in a beautiful setting of stark-white, Ferrari-branded parasails adjacent to the main lobby. It has, serving as the focal point of the lobby, a towering Venus espresso machine by Victoria Arduino. It’s where the Lobby Lounge brews elegant cups of impoted Movenpick specialty coffee. The machine, by the way, is crafted by master artisans in the small village of Macerata in Southeastern Italy and is the same espresso machine used at the Vatican.
Light meals and snacks are also available at The Forum,which also serves as the Pool Bar.
WELL-ROUNDED EXPERIENCE
Since Movenpick is just a 30-minute ride to the metropolitan center of Cebu City, Laurie arranged trips to the city proper for the media group during our stay, and we got to visit the Heritage Monument, the Yap-San Diego Ancestral House that dates back to the 17th century, Magellan’s Cross and the Chapel of San Pedro Calungsod. She also took us dining in a sutokil (sugba, tinola and kilawin, which refers to fresh seafood that is served grilled, cooked into a flavorful soup and served ceviche style) restaurant, which is a must-try when in Cebu. Island hopping to San Vicente, Cauhagan and Hilutungan Island was also possible, but Raff and I opted not to, deciding to stay in the hotel to relax in the room and accomplish some writing chores.
Whatever you decide to do, wherever you decide to go, however you decide to spend your stay, Movenpick makes it all possible – and you end up enjoying your stay just the way you want to. I enjoyed my three-day stay, which was a welcome respite before the holiday rush last December.
(Movenpick Hotel Mactan Island Cebu is located at Punta Engano, Mactan Island, Cebu. Its Manila sales office can be found at 12/F, Area C, Allied Bank Center, 6754 Ayala Ave., Legaspi St., Makati City; with telephone number 804-3620.)
I’VE always loved Ensaladang Pako. When the pako, or fiddlehead fern, is fresh, it’s crisp and crunchy and delicious, especially in a fresh salad with just tomatoes and salted egg and a drizzling of vinaigrette. But it’s not often that you find pako in the market. So, when my husband Raff and I went to market this morning and I saw fresh pako being sold by one of the vegetable vendors along the corridor of Cainta Public Market, I grabbed the opportunity to make my own Ensaladang Pako. It was, after all, only Php10 per bundle, and if you got three bundles, you could have it for just Php25. Of course I got three bundles.
I was also confident that I could make my own Ensaladang Pako since I had the expanded second edition of Kulinarya: A Guidebook to Philippine Cuisine, which was released by Anvil Publishing Inc. only last month. Authored by Glenda Barretto, Conrad Calalang, Margarita Fores, Myrna Segismundo, Jessie Sincioco and Claude Tayag, edited by Michaela Fenix and photographed by Neal Oshima, the book contains the recipe of Ensaladang Pako, which I immediately checked out upon returning home from the market. The recipe called for boiled quail eggs, but I bought a nice, colorless salted egg from the market this morning, so I opted to use that one in place of the boiled quail eggs. It also called for a sliced onion, but since I didn’t like the taste of raw onion, I omitted that, too.
1. Cut the tips of the fiddlehead fern, about 4 inches from the top. Discard the tough stems. Wash and spin-dry or wrap in paper towels.
2. Wash tomatoes and cut into wedges.
3. Peel salted egg and slice into thin wedges.
4. Arrange pako with tomatoes and salted egg on salad plate. Drizzle with vinaigrette and serve.
THE VINAIGRETTE:
1/3 cup white vinegar
1/3 cup olive oil
1/2 tsp. salt
1/4 tsp. ground black pepper
1. Combine all ingredients in a bowl.
2. Whisk together until emulsion forms.
