Tatatito Introduces New Dishes
for the Christmas Season

Tatatito’s new dish for the holidays, Crab Relyeno

BRACING for all the reunions, get-togethers and private dinners happening this Christmas season, Tatatito has come up with a fine array of treats that are sure to delight the Filipino palate.

One of the two new special dishes is the Crab Relyeno (Php580), which is crab shell stuffed with rich crab meat, garlic longganisa, and egg, then topped with crab meat floss, green onion and garlic for extra crunch. Three special sauces—Ginataang Santol, Lapu-Lapu Sauce, and Suka Pinakurat—come with the dish, which is also available in a “Good for Sharing” size at Php960. It already takes care of 3 to 4 persons.

Pancit Bam-I Salmon Tinapa

The other new, must-try dish at Tatatito is Pancit Bam-I Salmon Tinapa, which is the restaurant’s take on the classic dish from Central Visayas. The chefs have created a hearty stir-fried Canton and sotanghon noodle dish sautéed with smoky salmon tinapa, shrimps and vegetables, then topped with crispy salmon skin and garlic bits. It comes in two sizes—Regular at Php425, and Good for Sharing (which can serve 3 to 4 persons) at Php785.

Tatatito is located at the OPL Bldg., Dela Rosa St. corner C. Palanca, Legazpi Village, Makati City; and is open every day from 8:00 a.m. to 10:00 p.m., except Fridays, when its operations run from 8:00 a.m. to 11:00 p.m. The menu can be found online at http://menu.tatatito.ph/. For inquiries and reservations, call +63917-8624000.

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Chef Edward Mateo’s Buko Pandan:
A Delightful Christmas Treat

WHENEVER we Filipinos celebrate a special occasion, we always have a delightful salad to go with all the heavy stuff—and when it is Christmas, it definitely has to be either a Fruit Salad, Buko Salad, or Buko Pandan Salad. We either make the salad or buy a really good one.

Well, for this Christmas, we really have a good option in Chef Edward David Mateo’s Buko Pandan Salad, which comes in a 2-kg. tub and is exclusively available at S&R stores nationwide under its Members’ Value brand. Formulated by Chef Edward with Frozen Spoon business partner Chef Kelvin Paul Sy, this Buko Pandan is made using natural ingredients, such as pandan leaves sourced from Mindoro, fresh buko from Laguna which comes in cubes and chunks, and natural agar-agar processed in Taguig. It contains no artificial flavoring or coloring, and the sweetness is just right. Not too sweet—even as it presents a perfect interplay of textures and flavors on the palate.

Sold in frozen form for Php799 per 2-kg. tub, Buko Pandan is value for money and goes perfectly with any Christmas celebration.

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Gringo Offers a Hola-day Feast
This Christmas

Gringo’s Hola-day BBQ Feast for Christmas

MEAT lovers, rejoice! This Christmas, you can enjoy all the grilled meats that you love with family and friends without having to do the grilling yourself and smelling smoky all day (and night). Gringo Chicken and Ribs has put together a special selection in the newest Hola-day BBQ Fiesta that it rolled out in time for the holidays.

Inspired by classic backyard barbecues shared among family and friends, the Hola-day BBQ Fiesta sharing platter features an assortment of meaty favorites. Available for dine-in and take-out, the platter includes Chimichurri Grilled Pork (grilled pork belly marinated in Gringo’s signature chimichurri sauce), Smoked Beef Brisket (slow-cooked juicy, tender beef brisket served with three sauces, namely Sweet Tangy BBQ Sauce, Soy Vinegar, and Au Jus), and classic Frankfurter Sausage (a beef and pork sausage grilled to absolute perfection).

The platter also includes chicken wings in three exciting flavors—Cerveza BBQ Chicken Wings (a perfect combination of sweet, tangy, and BBQ flavor), Chimichurri Parmesan Chicken Wings (chicken wings in a creamy and tangy chimichurri based sauce, topped generously with Parmesan cheese), and Blackened Lime Chicken Wings (served with a peppery, sweet and tangy sauce).

Likewise, the platter features Baked Mussels with Butter Sauce and Melted Cheese, and three sides—Corn on the Cob, Coleslaw Salad, and French Fries—complete the platter.

Priced at Php2,680, the Hola-day BBQ Fiesta is good for 5 to 6 persons, and Gringo delivers. Simply call 88-GRINGO (88-474646) or visit the gringo.ph website to see the full restaurant menu. Gringo is on FB: @gringochickenribs and on IG: @gringoph.

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Diamond Hotel Lights Up
Filipiniana Christmas Tree

Modern Filipiniana Christmas Tree of Diamond Hotel Philippines

‘TIS the season for Christmas tree lighting rites in the local hotel circuit, and one of the first to light up their symbolic tree of hope is Diamond Hotel Philippines.

Led by Diamond Hotel general manager Vanessa Ledesma Suatengco, the formal Christmas tree lighting ceremony took place in the company of special guests, valued clients and friends from media. At the center of all attention that evening was the Modern Filipiniana Christmas Tree, which conformed to the overall Modern Filipiniana theme of the hotel decorations for the holidays. The colors of gold, mocha and white brought this theme to life, with décor and interiors created by event stylist FJ Sionson, who used native-inspired ornaments, traditional parols and other décor to showcase local artistry and excellent Filipino craftsmanship.

The grand entrance of Santa Claus in a kalesa

With Modern Filipiniana as theme, even Santa Claus, who was one of the special guests, had to come in a traditional Filipino attire and, no, not in his sleigh but in a kalesa.

Special guests who lit the tree were (from left): Santa Claus; Acting Deputy Undersecretary Hans Mohaimin Siriban, Bilateral Relations and ASEAN Affairs of the Department of Foreign Affairs; Atty. Jemimah Nissi M. Tiambeng, Corporate Secretary of the Tourism Promotions Board; Vanessa Ledesma Suatengco, General Manager of Diamond Hotel; Sharlene Zabala-Batin, Regional Director of the Department of Tourism-NCR Regional Office; and Assistant Secretary for the Office of American Affairs Jose Victor V. Chan-Gonzaga of the Department of Foreign Affairs.

Also graced by the children from Malate Catholic School, the Christmas tree lighting rites showcased performances by the Bayanihan, the National Folk Dance Company of the Philippines, and the Summer Wind Choir. Together, their performances lent a more festive atmosphere to the event.

Aside from the elegant decorations, sumptuous savories, and indulgent sweets, Diamond Hotel will spread the spirit of Christmas and give back to the community by spreading holiday cheers to its chosen charity beneficiaries Better World Tondo and Kanlungan ni Maria. Guests are encouraged to take part by donating Php300 for the privilege of hanging a Christmas ornament with their name at the Charity Tree located at the lobby.

(Diamond Hotel Philippines is located at Roxas Blvd. corner Dr. J. Quintos St., Manila; with telephone number (632) 8528-3000.)

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Ajinomoto Umami Seasoning
Now in Paper Packaging

Ajinomoto Umami Seasoning brand ambassador Iya Villania-Arellano holds up the new Ajinomoto Umami Seasoning in paper packaging

IN response to ongoing efforts to preserve the environment by saying no to plastic, Ajinomoto Philippines Corporation (APC Group) is proud to launch a new milestone—the iconic Aji-no-moto Umami Seasoning 45g seasoning in paper packaging.

Well-loved by millions of Filipino cooks and homemakers whose cooking has been enhanced by the seasoning mix, Aji-no-moto Umami Seasoning shifts to paper packaging as its way of doing its share in shaping a more sustainable future. The paper packaging, which provides consumers with an alternative to plastic, is made from a natural and renewable paper material that can be planted, grown, harvested, and replanted. This paper is certified by the Forest Stewardship Council (FSC), a leader in sustainable forestry.

“We, at Ajinomoto, hope that the new paper packaging inspires homemakers and consumers to make everyday lifestyle choices that they and future generations can be proud of. We invite everyone to join us in our journey of taking small steps for sustainability because we believe that working together creates a big difference,” says APC Group chief sustainability officer Ernesto Carlos.

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