October 1, 2013
1:13 PM
by: Dolly Dy-Zulueta

It’s Beginning to Look a Lot Like Christmas!

Festive cookies for the Christmas season

Festive cookies for the Christmas season

YES, the ‘ber’ months are upon us and it’s beginning to look a lot like Christmas – especially at Marriott Hotel Manila, which launched its Christmas 2013 offerings over a special lunch at the hotel’s Garden Room 3 last week, specifically on September 26, 2013. Christmas in September? Why not?

SWEET TREATS

Marriott Hotel laid out its full line of festive Christmas treats, including sweet treats like Mango Chocolate Bar (Philippine dried mangoes enveloped in Belgian white chocolate), Chocolate Santa Claus, Chocolate Snowman and Chocolate Santa with Gifts. Then there’s the Milk Chocolate Clusters (100% Belgian milk chocolate with nuts and dried fruits) – which I believe also has Dark Chocolate and White Chocolate versions; plus the hand-rolled Swiss-made Chocolate Pralines and Truffles available in Box of 4 or Box of 9.

Chocolate Clusters

Chocolate Clusters

Chocolate Pralines and Truffles

Chocolate Pralines and Truffles

Dark and White Chocolate Truffles

Dark and White Chocolate Truffles

Gingerbread House

Gingerbread House

Pastry specialties available for the entire festive season of Christmas include Gingerbread House (an edible house made of sweet cookie dough flavored with ginger and honey, and decorated with colorful pastillage, cookies and sugar candies); Grandma’s Rum-flavored Fruitcake (an authentic Christmas cake made with dried fruits month-soaked in rum, mixed nuts and different spices, topped with sugar holly leaves); Traditional Stollen Bread (a German version of fruitcake, with a light kick of orange, candied citrus peel, raisins and almonds added, spiced with ginger and cinnamon); Winter Berry Cheesecake (traditional white chocolate cheesecake topped with luscious cranberry compote and Christmas chocolates); and huge Homemade Cookies (in chocolate chip, strawberry, cinnamon, crinkles, almond and oatmeal variants).

Gingerbread Cookies

Gingerbread Cookies

French Macarons

French Macarons

Chocolate Ganache Buche de Noel

Chocolate Ganache Buche de Noel

Chestnut Caramel Buche de Noel

Chestnut Caramel Buche de Noel

Tiramisu Buche de Noel

Tiramisu Buche de Noel

Marriott is also very proud of its French Macarons, which are sweet, meringue-based confectionery with almond powder filled with mango, strawberry, vanilla, chocolate and mocha buttercream. These melt-in-the-mouth confections are sold in Box of 6 at Php325, Box of 12 at Php625 and Box of 24 at Php1,150.

The other traditional symbol of Christmas when it comes to sweets, Buche de Noel (a traditional Yule log cake, colorful and smoothly baked with iconic elements of Christmas), comes in three variants: Chocolate Ganache, Chestnut Caramel and Tiramisu, at Php1,400 for a 600-gram log.

FESTIVE HAMPERS

For more generous gift-givers, Marriott Hotel has created three exquisite Christmas hampers that suit different budgets: Classic Hamper, Deluxe Hamper and Cru Premium Hamper.

Christmas Hampers come in a variety of sizes and packages

Christmas Hampers come in a variety of sizes and packages

Marriott Stuffed Toys

Marriott Stuffed Toys

The Classic Hamper (Php3,400) contains a Gingerbread Jeepney, Chocolate Santa Claus, Mango Chocolate Bar, Dry Pasta, Tomato Sauce with Basil, Extra Virgin Olive Oil and Martini Olives.

Priced at mid-point, the Deluxe Hamper (Php5,100) puts together a Gingerbread House, Chocolate Santa Claus, Grandma’s Rum-flavored Fruitcake, Homemade Cookies, Spanish Paella Rice, Tomato Sauce with Basil, Extra Virgin Olive Oil and Martini Olives.

The most exquisite of them all, the Cru Premium Hamper (Php8,800) includes a Gingerbread House, Chocolate Santa Claus, Cru Steakhouse VIP reservation plate, Benchmark Cabernet Sauvignon, Nutella, Martini Olives, Brie Cheese, Salami and Crackers, Chocolate Truffles in a Box of 4, Illy Coffee and two Wine Glasses.

Marriott Hotel Manila executives at the launch last week, from left: marketing communications manager Michelle Garcia, F&B director Brendan Mahoney, hotel manager Anna Vergara, human resources director Nina Quinto and Executive Chef Meik Brammer

Marriott Hotel Manila executives at the launch last week, from left: marketing communications director Michelle Garcia, F&B director Brendan Mahoney, hotel manager Anna Vergara, human resources director Nina Quinto and Executive Chef Meik Brammer

However, if you want something much more luxurious than these ready-to-go hampers, you can create or customize your own hamper by adding items from the Festive Treats and Gifts, Pastry Specialties and Deli Delights that tickle your fancy. Other interesting deli items available include Orange Marmalade and Balsamic Vinegar Spray. You can even add a Marriott Stuffed Toy at Php400, Marriott Tumbler at Php800, or even a Club Marriott Membership worth Php7,800.

A SAVORY FEAST

For those who prefer gifting family and friends with ready-to-eat savory treats, whether for a Thanksgiving Feast or for a truly delightful Noche Buena, Marriott Hotel suggests Executive Chef Meik Brammer’s Turkey To Go (Php7,500).

Whole Roasted Turkey

Whole Roasted Turkey

Baked Pumpkin Pie

Baked Pumpkin Pie

Baked Apple Pie

Baked Apple Pie

This package, which is available from November 28 to December 25, 2013, includes a 6 to 7kg. Whole Roasted Turkey with 1 liter of Pan Gravy, Classic Stuffing, Cranberry Sauce, Buttered Mashed Potato, Brussel Sprouts with Bacon, Baked Pumpkin, Lettuce Salad with Dressing, Potato Salad, Baked Pumpkin Pie and Baked Apple Pie. Orders must be placed 48 hours prior to pick-up, though, by calling 988-9999 local 8090.

With Marriott Hotel Manila’s Festive Treats launch, celebration for Christmas 2013 has indeed begun.

 

(Marriott Hotel Manila is located at No. 10 Newport Blvd., Newport City Complex, Pasay City; with telephone number 988-9999.)

Posted in FoodBiz Tagged , , , , ,

September 27, 2013
2:19 PM
by: Dolly Dy-Zulueta

Paella Valenciana

IMG_2575 copyCOOKED up a whole paellera worth of delicious Paella Valenciana with F&B World editor Marilen Fontanilla at The Cookery, Kensington Place, in Bonifacio Global City, yesterday afternoon (September 26, 2013).

The occasion was the launch of the Knorr Kitchenhood Clinics in celebration of Knorr’s 175th anniversary, and the Knorr Kitchenhood Clinics is a movement that invites kindred spirits to share their cooking experiences in a community of women with a shared passion and camaraderie. One such woman happens to be Sari Jorge of 25 Mushrooms who is getting more and more known for being a “savior” in the kitchen for housewives struggling with family meal preparations, as she makes full use of her culinary training to help women learn the kitchen basics and in the process gain confidence to create delicious meals for their own families. In her wish and effort to share her knowledge with others, she opened 25 Mushrooms in her home. It was initially a training center designed to teach household helps simple cooking lessons, but it has through the years transformed into what it is today – a favorite culinary gathering for moms, housewives and aspiring cooks in the metro.

Small wonder Knorr picked Sari Jorge to lead the Knorr Kitchenhood Clinics.

FLAVORS Magazine and F&B World come together with my team-up with good friend Marilen Fontanilla

FLAVORS Magazine and F&B World come together with my team-up with good friend Marilen Fontanilla

To give members of media a fairly good idea of what the Knorr Kitchenhood Clinics is all about, Knorr staged one such ‘kitchenhood clinic’ during the launch yesterday (September 26, 2013). Media people present were paired up and made to cook a certain dish made easier using Knorr mixes. Representing FLAVORS Magazine, I teamed up with Marilen, and the dish that we were supposed to do, as indicated on the piece of rolled paper picked by Marilen from the fishbowl, was Vietnamese Pomelo & Prawn Salad. But, tough luck, it was sequestered from us because Knorr officials said it was too easy. So I picked from the fishbowl this time, and Chicken Chorizo & Bean Stew it was now supposed to be. But there were just a few of us present yesterday afternoon, and the Knorr officials said somebody had to do the Paella Valenciana, so Marilen and I volunteered to do that, relinquishing our right to Chicken Chorizo & Bean Stew in favor of Paella Valenciana.

So, Paella Valenciana it was for us. Careful, Sari Jorge and the Knorr chefs told us, because the Paella Valenciana prepared by the earlier batch got kinda burned. So Marilen and I cooked our paella over low fire and kept a close eye on it until it was cooked. Lo and behold! It turned out to be really good. Here’s the recipe…

olive oil for sautéing and drizzling
1 pc. chorizo de Bilbao, sliced
1/4 cup green bell pepper, chopped
1/4 cup red bell pepper, chopped
1 Tbsp. chopped onion
1 Tbsp. chopped garlic
1/4 cup fresh tomatoes, chopped
1 tsp. rock salt
1-1/4 cups Japanese rice
4 Tbsps. Knorr Menudo Complete Recipe Mix + 2-3/4 cups water
3 pcs. prawns, deveined
100 grams halaan (clams)
100 grams tahong (mussels)
1 Tbsp. olive oil
green peas, thawed
1 hard-boiled egg, sliced*

1. Heat a little olive oil in a paellera or sauté pan. Add chorizo and cook until fat is rendered. Remove from pan and set aside.
2. Add chopped green and red bell pepper to pan. Sauté for 3 to 4 minutes. Add onion, and sauté for 2 minutes. Add garlic, and cook for another 2 minutes. Add tomatoes and rock salt and do the same. Add rice, and sauté for 2 minutes, making sure the grains are fully coated with oil.
3. Dissolve Knorr Menudo Complete Recipe Mix in water. Add three-fourths of the mixture to the paellera. Bring mixture to a boil and cover with aluminum foil.
4. When rice is cooked halfway, about 15 minutes, remove aluminum foil and add prawns, clams and mussels. Add the remaining one-fourth of the menudo mixture. Cover with foil again and continue cooking for another 10 minutes.
5. When rice is almost cooked (*the color of the prawns has turned completely orange), remove seafood and set aside. Mix the rice so it gets evenly cooked, drizzling it with olive oil. Depending on the doneness of the rice at this point, you might have to cook it for a few minutes more.
6. When done, mix in green peas, put the seafood back in and arrange decoratively, then garnish with the cooked chorizo and sliced hard-boiled egg (*boil the egg for only 9 minutes).

Serves 4.

Posted in Fish/Seafood, Recipes Tagged , , , , , , ,

September 25, 2013
3:32 PM
by: Dolly Dy-Zulueta

The French Baker Opens 51st Store
at SM Lanang Premier in Davao

The 51st store of The French Baker can be found at SM Lanang Premier's Fountain Court...

The 51st store of The French Baker can be found at SM Lanang Premier’s Fountain Court…

AFTER 17 years, I finally set foot on Davao soil again Thursday last week (September 19, 2013), and it was upon the invitation of The French Baker’s founder and chief executive officer Johnlu Koa, who was opening his 51st store at the posh SM Lanang Premier in Davao City that evening. Johnlu, whom I have known since I was just starting in my publishing career, was very proud and excited about this new store, and so he wanted his media friends to be there to personally witness its opening. His publicist, Rosbel Buñag, thus organized a group of Manila-based media people, and my husband Raff and I were lucky to be part of it.

Posh SM Lanang Premier

Posh SM Lanang Premier

The Atrium of SM Lanang Premier is where The French Baker's smaller store can be found

The Atrium of SM Lanang Premier is where The French Baker’s smaller store can be found

View of the mall's fountain area from The French Baker's new store at SM Lanang's Fountain Court

View of the mall’s fountain area from The French Baker’s new store at SM Lanang’s Fountain Court

The French Baker had actually opened its first store in Mindanao 10 months ago, also at SM Lanang Premier, but it’s a much smaller store, located inside the mall in an open-air setup. This new French Baker store, which was opened last week, was a bigger store, occupying 384.47 square meters of floor space, and it’s at the Fountain Court of SM Lanang Premier, where the longest fountain in the Philippines can be found. So there’s a little bit of outside seating, where diners can enjoy the mall’s vibrantly colorful and enchantingly musical dancing fountain show outdoors while having Le The D’Apres Midi (Afternoon Tea), dinner or coffee for a night cap . The sight is equally magnificent during the day, with huge letters in big, bright colors standing in front of the fountain and spelling out the word ‘DAVAO’ to constantly remind you that you are, indeed, in Davao.

With its opening, the new store also introduces both a new look for a French Baker store and a new concept with two new features.
The new store’s interiors had been inspired by Johnlu’s many trips abroad, especially his regular trips to France and the rest of Europe to continuously update himself on the latest in French baking and café dining. And so the dining areas of the new store are made up of dining nooks and areas that resemble lounges, waiting areas in an airport, hotel lobbies and even French gardens. So guests can just go and find a table that exudes the ambiance they like and enjoy a good meal in the company of family and/or friends.

Doing the ceremonial ribbon-cutting, from left: DOT regional director Art Boncato, Amylou and Matthew Aarts, Johnlu Koa's mom Cristina Koa, and The French Baker founder and CEO Johnlu Koa

Doing the ceremonial ribbon-cutting, from left: DOT regional director Art Boncato, Amylou and Matthew Aarts, Johnlu Koa’s mom Cristina Koa, and The French Baker founder and CEO Johnlu Koa

Glass displays of The French Baker products and part of the main dining area

Glass displays of The French Baker products and part of the main dining area

Booth seating in one of the dining areas

Booth seating in one of the dining areas

An enclosed dining area exudes a different ambiance

An enclosed dining area exudes a different ambiance

The Patisserie

The Patisserie

The store’s new concept is anchored around two new features – the Patisserie and the Salon de The (Tea Salon). Yes, The French Baker now has a Patisserie capable of producing delectable pastries at any time of the day. It has expanded beyond its comfort zone – that of baking breads – and ventured into cake and pastry making. The new store at SM Lanang Premier’s Fountain Court showcases a Patisserie, where diners can find a showcase of specialty pastries, including Swan Puffs (decoratively formed swan-shaped puffs baked from cream puff dough, filled with traditional pastry cream and dusted with powdered sugar), Charlotte (lady finger sponge cake with petite gateau (mini cake) filled with diplomat cream, strawberry coulis and fruits in season), Chocolate Concorde (chocolate meringue wafers sandwiched with concorde cream made with chocolate ganache), Le Gateau Sans Rival (crunchy meringue discs sandwiched with pure traditional buttercream icing and topped with toasted cashew nuts), moist and delicious Carrot Cake Bars, Pear Tartlet (sweet custard tart topped with slices of pears and almond frangipane cream), Fruit Tartlet (with assorted fruit cubes set on top of traditional pastry cream on a chocolate sweet-crusted tart pastry), and more.

The Patisserie of course has French Macarons available in Rose Scented, Chocolate, Pistachio, Fleur de Sel, Lemon Lavender, Orange Ganache, Chocolate Ganache, Raspberry and Mocha flavors.

Swan Puff

Swan Puff

French Macarons Tree

French Macarons Tree

Cronuts

Cronuts

Carrot Cake Bar

Carrot Cake Bar

Charlotte

Charlotte

Pastries galore, clockwise from top left: Concorde, French Macarons, Sans Rival and Swan Puffs

Pastries galore, clockwise from top left: Concorde, French Macarons, Sans Rival and Swan Puffs

The French Baker founder and CEO himself conducting demos on how to make Swan Puffs, French Macarons and Cronuts

The French Baker founder and CEO himself conducting demos on how to make Swan Puffs, French Macarons and Cronuts

A number of these specialty pastries were made available to guests during opening night. After the formal rites of ribbon-cutting, symbolic presentation of a giant French baguette by The French Baker founder to Department of Tourism’s regional director Art Boncato, and a short speech, Johnlu even took to the Patisserie and conducted demos on making Swan Puffs, French Macarons and the craze of the hour, Cronuts.

Symbolic presentation of a giant French baguette by The French Baker's Johnlu Koa to DOT regional director Art Boncato

Symbolic presentation of a giant French baguette by The French Baker’s Johnlu Koa to DOT regional director Art Boncato

As for the other new feature that the new French Baker store has just introduced, the Tea Salon, the place comes equipped with a gold-plated Samovar where fresh water is warmed to its ideal temperature before infusing the tea leaves. The French Baker sources its tea leaves from the best estates in the world, including China, India, Sri Lanka and Taiwan, and it also uses blended tea leaves from the famous tea houses in France.

The wide selection of teas available include Jasmine Flowers, Sencha Extra Special and Moroccan Mint (Green Teas); Tie Guan Yin and Dragon Pearl (Oolong Teas); Brilliant Breakfast, Singles Estate Assam and Darjeeling (Black Teas); Original Earl Grey, Rose with French Vanilla, Blueberry & Pomegranate, and Italian Almond (Flavored Black Teas); and Pure Chamomile Flowers, Black Forest, Fruit Tea and Pure Peppermint leaves (Infusion Teas).

In-store Hot Bakery

In-store Hot Bakery

The new French Baker store is also equipped with an in-store Hot Bakery, which churns out fresh batches of breads at different times of the day.

More than just breads and pastries, though, The French Baker is now also remarkably strong in savory dishes. There are all-day breakfast choices, including Panof Pancakes, Croque Madames, French Toasts and Eggs Benedict, freshly prepared by the kitchen staff in the Open Kitchen upon order; as well as rice and pasta meals whose sumptuous choices include Roasted Spanish Garlic Chicken, Beef Burgundy, French Classical Chicken Fricassee and Squid Ink Pasta.

Bread Basket with Chicken Liver Paté, Chutney and Relish

Bread Basket with Chicken Liver Paté, Chutney and Relish

Tuna Salad

Tuna Salad

Squid Ink Pasta

Squid Ink Pasta

Cochinillo

Cochinillo

Fried Chicken

Fried Chicken

Salt Crust Baked Bass

Salt Crust Baked Bass

During the formal opening rites of The French Baker at SM Lanang Premier last week, guests feasted on a sumptuous dinner that began with a Bread Basket Served with Chicken Liver Paté, Chutney and Relish for appetizer; Tuna Salad and Sweet Corn Chowder served at the table; and buffet selections of Squid Ink Pasta, Ravioli, Cochinillo, Fried Chicken, Beef Burgundy and Salt Crust Baked Bass with Herbed Rice and Chorizo Rice.

Three-member band providing live entertainment

Three-member band providing live entertainment

The dancing fountain show just outside the French Baker store

The dancing fountain show just outside the French Baker store

Everyone in the media group had his fill of The French Baker’s A French Night to Remember before calling it a day and heading back to Park Inn by Radisson, which was just across SM Lanang Premier, for a peaceful slumber after a busy day.

Posted in Restos, Travel Tagged , , , ,

September 21, 2013
2:51 PM
by: Dolly Dy-Zulueta

New Asian Inspired Dishes Rolled Out at P.F. Chang’s

Choco Buchi
Choco Buchi

P.F. CHANG’S, known for its familiar Oriental dishes combined with Western style service and Filipino hospitality, recently rolled out 20 new menu items. These new dishes cut across the different menu categories offered by P.F. Chang’s.

“Each of these dishes, many of which were U.S. developed, represents familiar Asian favorites with the distinct P.F. Chang’s DNA,” says Archie Rodriguez, president and CEO of Global Restaurant Concepts Inc., which is P.F. Chang’s local partner.

Xiao Long Bao
Xiao Long Bao
Crystal Shrimp Dumplings
Crystal Shrimp Dumplings
Flaming Red Wontons
Flaming Red Wontons
Lemon Grass Chicken Dumplings
Lemon Grass Chicken Dumplings
Vegetarian Dumplings
Vegetarian Dumplings

A new Dim Sum menu category highlights the rollout, including traditional favorites such as Xiao Long Bao (pork dumplings with a good amount of soup inside, which burst with flavor when you bite into them, Php125) and Crystal Shrimp Dumplings (hakao, Php165); and innovative new offerings such as Flaming Red Wontons (pork wontons in a fiery sauce of chilies and spices, finished with scallions and sesame seeds), Radish Shrimp Dumplings (tender shrimps and asparagus with daikon radish coin, cilantro and tobiko caviar), Lemon Grass Chicken Dumplings (minced chicken seasoned with lemongrass, cilantro and ginger, and folded into pot sticker wraps, served steamed or pan-fried); Vegetarian Dumplings (vegetable dumplings filled with tofu, shiitake mushrooms, cabbage, ginger, onion and rice noodles in a special spinach wrapper in place of the usual egg wrapper), all priced at Php165.

Diners who cannot quite make up their minds about what dim sum to order can opt for the Dim Sum Platter (Php415), which is a generous feast of various dim sum selections, served in a steaming bamboo basket).

“We hope that with the addition of the new dim sum category on our menu plus the other new dishes, P.F. Chang’s will entice even more loyal guests. Many of our new items like dim sum come at a very attractive price point, even below Php200,” adds Rodriguez.

Ahi Cucumber Salad
Ahi Cucumber Salad

The new menu items also includes a salad, the Ahi Cucumber Salad (Php365), which is a summer salad of smoky seared Ahi Tuna, cool cucumber slivers, roasted tomatoes, blanched asparagus, juicy peaches and dill herbs tossed in a sweet, creamy and tangy dressing.

I got to try the Ahi Cucumber Salad during a media luncheon held at P.F. Chang’s branch at W Global Center in Bonifacio Global City. I wasn’t too interested in it at first, thinking it was just a regular salad with Ahi Tuna slices on top, but when I finally took a bite, I was pleasantly surprised. Together, the Ahi Tuna and the fresh garden salad, with the cucumber shredded into ‘spaghetti-like’ strands, came together beautifully to create a truly refreshing burst of flavor and texture in the mouth. The dressing was magical, and the dish a must-try!.

Tuna Tataki
Tuna Tataki
Tofu Steak
Tofu Steak

For starters, the new selections are Shrimp Rolls (crispy rolls filled with juicy minced shrimps, served with a sweet, tangy and mildly spicy sauce), Tuna Tataki (diced sushi-grade tuna with refreshing cucumber and crunchy sesame seeds seasoned with citrus soy sauce and served on top of seared ahi tuna slices and crispy wonton disks), Dynamite Chicken (crispy chicken tossed in a hot and spicy sauce on a bed of crispy rice sticks, base cabbage mix and Iceberg lettuce), Kakiage (tempura-style seafood and vegetable fritters with a special dipping sauce), and Tofu Steak (crispy breaded silken tofu slices with charred bell pepper, onion and savory Kung Pao sauce).

On the tasting menu during the media luncheon was Tofu Steak. It was four big slices of silken tofu that was dredged in flour, dipped in beaten egg, rolled in Japanese breadcrumbs, and fried to a golden brown, arranged nicely on an oval plate and topped with Kung Pao sauce with roasted and julienned bell pepper and onion. I like tofu in many different forms, so it was natural for me to like this dish. So with the other appetizer served, Tuna Tataki. The tuna was ahi, which meant sashimi-grade tuna, and was therefore served as fresh as it could be.

Grilled Angus Flank Steak
Grilled Angus Flank Steak

Two savory dishes also made it to the new menu of P.F. Chang’s: Grilled Angus Flank Steak (Php995), a hefty plate of marinated sliced U.S. Angus flank steak, grilled to perfection and served with a sweet and savory side dish of grilled hoisin glazed peaches and Chinese eggplant; and Cantonese-Style Lemon Chicken (Php435), which is deep-fried dredged chicken breast served with broccoli in a tart, sweet citrus sauce.

For its price, the Grilled Angus Flank Steak had two generously huge steaks on the platter, sliced thinly, and served with slices of grilled eggplant and two grilled peach halves. More than balancing the dish along with the eggplant, the grilled peach halves lent a sweet and caramelized grilled flavor to the steak. Meat lovers would surely find this a steal.

The lone new addition to the Noodles category is Sichuan Chicken Chow Fun Noodles (Php345), stir-fried chow fun style rice noodles with minced chicken, Sichuan preserved vegetables, black mushrooms and onions in a spicy, savory sauce.

Chang's Apple Crunch
Chang’s Apple Crunch

There are three new desserts on the P.F. Chang’s menu – Chang’s Apple Crunch (Php295), crispy rolls filled with juicy, tart Granny Smith apple filling over caramel sauce and served with a scoop of vanilla ice cream; Choco Buchi (Php155), four pieces of traditional rice balls – a.k.a. buchi – filled with sinfully delicious sweet chocolate; and Costantino Affogato (Php135), a scoop of vanilla ice cream served with a shot of freshly brewed espresso coffee and cinnamon syrup. All three new desserts are classic favorites given an innovative twist. The Choco Buchi is my favorite.

Smoothies — Mango Peach Mint, Honeydew Cucumber, and Peanut Butter Banana — rounded out the media luncheon.


(P.F. Chang’s has branches at Alabang Town Center, Alabang, Muntinlupa City; and at W Gobal Center, 30th St. cor. 9th Ave., Bonifacio Global City. It is open from 11:00 a.m. to 11:00 p.m., from Sundays to Thursdays.; and from 11:00 a.m. to 12 midnight on Fridays and Saturdays.)

Posted in Restos Tagged , , , , , , , , , , ,

September 17, 2013
9:51 AM
by: Dolly Dy-Zulueta

Thai Foodfest Ongoing at Edsa Shangri-La Hotel

Phad Thai

Phad Thai

I LOVE Thai food. It’s what I always looked forward to whenever I visited Thailand in the past upon the invitation of then Tourism Authority of Thailand (TAT) Philippines marketing representative Dave de Jesus. I joined a number of TAT Philippines’ culinary tours, and Dave did a really good job at promoting Thailand and presenting the myriads of flavors that Thai cuisine had to offer – from its street food to its upscale plated versions in hotels and restaurants.

Thai guest chefs Vathanyu Toruen and Thitiya Boonjaras

Thai guest chefs Vathanyu Toruen and Thitiya Boonjaras

Even in Manila, I welcome every opportunity to have a really good Thai meal, and so I said yes right away when Edsa Shangri-La Manila’s communications manager Claire Hernandez called to invite me to the press launch of Amazing Thailand, a Thai food festival ongoing at the hotel’s all-day dining restaurant, HEAT, until Sunday this week (September 22, 2013). The 10-day food promotion features the rich and diverse flavors of Thai cuisine as presented by Thai guest chefs Thitiya Boonjaras and Vathanyu Toruen.

Together, the two Thai guest chefs lay out a good spread of Thai appetizers, fish, fowl and noodle dishes for HEAT’s lunch and dinner buffets, and the taste is so authentic that diners would feel as if they’re dining right by the Chao Phraya River of Bangkok, Thailand.

During the media launch held Wednesday last week (September 11, 2013), the lunch menu included pass-around selections of Pla Pa Salmon (spicy salmon salad with roasted rice), Thung Tong (minced chicken and sweet corn in crispy bag), Kway Tiao Muan (spicy tuna, shrimp and chicken wrapped in rice paper), and Khao Tang Na Tang (crispy rice with minced shrimp and pork sauce). A salmon lover by nature, my favorite was the Pla Pa Salmon.

Thai pass-around tapas of, from top: Pla Pa Salmon, Khao Tang Na Tang, Thung Tong and Kway Tiao Muan

Thai pass-around tapas of, from top: Pla Pa Salmon, Khao Tang Na Tang, Thung Tong and Kway Tiao Muan

Minister Thanis Na Songkhla, deputy chief of mission, Embassy of Thailand

Minister Thanis Na Songkhla, deputy chief of mission, Embassy of Thailand

After welcome remarks by Edsa Shangri-La Manila’s general manager Patrick Schaub, who revealed that he had actually lived in Thailand for 12 years, and a short opening speech by Minister Thanis Na Songkhla, deputy chief of mission of the Embassy of Thailand, everyone was served an Appetizer Sampler Platter consisting of Hoy Shell Takrai (scallop with lemongrass), Krathong Tong (minced chicken and sweet corn in crispy golden cup), Sakoo Sai Moo (steamed tapioca balls with pork filling) and Po Pia Tod (deep-fried vegetable spring roll with plum sauce dip). I cleaned my plate with a chuckle of satisfaction.

Appetizer Sampler Platter, from front: Hoy Shell Takrai, Krathong Tong, Po Pia Tod and Sakoo Sai Moo

Appetizer Sampler Platter, from front: Hoy Shell Takrai, Krathong Tong, Po Pia Tod and Sakoo Sai Moo

Tom Yum Goong

Tom Yum Goong

The soup course was served next, and it was, just as I expected, Tom Yum Goong (hot and sour soup with shrimp and lemongrass), the signature soup dish in Thai cuisine which everyone loves.

Kaeng Phed Ped Yang Kub Arng-Ngoon (Curry of Roasted Duck with Grapes)

Kaeng Phed Ped Yang Kub Arng-Ngoon (Curry of Roasted Duck with Grapes)

Gai Pad Med Mamuang Himmapan (Stir-fried Chicken with Cashew Nuts)

Gai Pad Med Mamuang Himmapan (Stir-fried Chicken with Cashew Nuts)

Nam Tok Nuea (Thai Beef Salad)

Nam Tok Nuea (Thai Beef Salad)

Nam Prik Ong (Northern Thai Meat and Tomato Dip)

Nam Prik Ong (Northern Thai Meat and Tomato Dip)

Phad Phak Kana Nam Man Hoy (Sautéed Kale with Oyster Sauce)

Phad Phak Kana Nam Man Hoy (Sautéed Kale with Oyster Sauce)

Then the entrées came, served family style per table – Kaeng Phed Ped Yang Kub Arng-Ngoon (curry of roasted duck with grapes), Gai Pad Med Mamuang Himmapan (stir-fried chicken with cashew nuts), Nam Tok Nuea (Thai beef salad), Nam Prik Ong (Northern Thai meat and tomato dip, served with boiled egg wedges, lettuce and carrot sticks), Phad Phak Kana Nam Man Hoy (sautéed kale with oyster sauce, with mushrooms and sliced carrots on the side) and Phad Thai (stir-fried noodles with shrimps) with Khao Ham Mali (steamed Jasmine rice).

Leaning more towards vegetables, seafood and chicken, I had my fill of Phad Thai, kale and chicken, and I was pleasantly full and satisfied, not bloating.

Khao Niaow Ma Muang (Sticky Rice with Mango and Coconut Ice Cream)

Khao Niaow Ma Muang (Sticky Rice with Mango and Coconut Ice Cream)

Dessert, my favorite part of the meal, came in the form of Khao Niaow Ma Muang (sticky rice with mango and coconut ice cream). It’s another signature Thai dish that I love, and Edsa Shangri-La’s version was one of the best I’ve tasted. Although it had gata (coconut cream) splashed over the sticky rice and mango slices, my tummy didn’t react violently as it sometimes does – and the coconut ice cream, which was made from scratch by the hotel, was pleasantly refreshing. It was even served over a small piece of coconut biscuit. Exquisite.

So, Thai food lovers out there, you’ve got until Sunday (September 22, 2013) to enjoy HEAT’s Amazing Thailand food spread. You even get a chance to win a two-night stay at a Deluxe River View Room in Shangri-La Hotel, Bangkok, complete with roundtrip tickets for 2 persons from Manila to Bangkok courtesy of Cebu Pacific.

 

(Edsa Shangri-La Manila is located at 1 Garden Way, Ortigas Center, Mandaluyong City; with telephone number 633-8888. HEAT is open daily from 6:00 a.m. to 11:00 p.m., with breakfast from 6:00 to 10:00 a.m., lunch from 11:30 a.m. to 2:30 p.m., and dinner from 6:30 to 10:30 p.m.)

 

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