Last week saw the conclusion to the terrifying ordeal in Thailand that befell a soccer team of 12 boys and their coach who went exploring the local cave system of Tham Luang. Monsoon rains caused flooding within the cave, stranding the boys inside for two weeks.
The amazing efforts that led to their successful rescue will be told in a 1-hour special airing on the Discovery Channel on July 23, 9.50pm with a repeat airing on July 29, 9.50pm.
Synopsis:
DISCOVERY CHRONICLES THE HARROWING STORY AND EXTRAORDINARY RESCUE OF THE THAI SOCCER TEAM THAT IS CAPTIVATING THE WORLD IN OPERATION THAI CAVE RESCUE, A 1-HOUR SPECIAL
From the moment the heartbreaking news broke that 12 young Thai soccer players and their 25-year-old coach were stuck in a cave complex near the Myanmar border, the world has been glued to the rescue and recovery details. For over two weeks, the facts of how the group ended up in the cave and the subsequent mobilization of rescue workers around the globe has been a testament of just how powerful human spirit can be—while the sudden and tragic death of one of the rescue divers underscored the seriousness of the situation.
But as each boy has been pulled out, there remains many questions. Why were these boys there? How did they survive for nearly two weeks without food and without knowing how to swim? What will their physical and mental state be moving forward? What would it take to get this group out of this treacherous cave, and why did the unique geology of this cave present so many challenges? OPERATION THAI CAVE RESCUE will be the first documentary to explore and unpack every angle of this remarkable rescue operation.
Discovery Channel is on SKYcable channel SD 39 and HD 180. It may also be streamed live on skyondemand.com.ph.
Show provided by Discovery Channel in a recent media notice.
Disclosure: I work for SKY and part of my job is promoting its products and services, especially the content it provides to its subscribers. I consider being able to share my love for TV shows and movies and the experience of watching and talking about them with like-minded people some of the biggest perks of my job.
Gerry’s can be counted on for no-frills Pinoy food for large family celebrations, corporate lunches or for drinking with friends.
This particular instance, however, saw the brief return of one of my close office friends (the one who went to greener and less stressful pastures), who offered to treat our group to lunch.
So we trooped over to nearby Gerry’s Grill for food and chicka. 🙂
Gerry’s Grill started out as a place where people can have a drink or two, with its first branch opening right here in Tomas Morato. Over the years, the brand evolved into a family restaurant, serving familiar and homegrown Filipino food. Today, Gerry’s Grill has branched out beyond the country, with outlets in the US, Qatar and Singapore.
For our barkada lunch, we ordered a group meal that had most our favorite dishes along with rice and iced tea for only Php1199:
Sisig. Gerry’s is famous for its crispy and savory sisig. It seems like no visit to Gerry’s is incomplete without it.
Pancit Palabok. This brings to mind meriendas in the province.
Kare Kare. With its thick peanut sauce, tender beef cuts and crisp veggies, it served as the main viand of the group meal.
Spicy Chicken Wings. I usually shy away from spicy food but this dish offered a nice contrast in taste and texture to the other viand.
We also added Inihaw na Pusit at Php405 and a combo of two brewed coffees and a yummy moist chocolate cake for an additional Php200.
It was a fun time with a good meal and spent with friends.
This Gerry’s Grill branch is located at the corner of Tomas Morato and Eugenio Lopez Street, Brgy South Triangle, QC. It’s open from 10am to 2am Mondays to Thursday, 10am to 3am Fridays to Saturdays, and 10am to 1am Sundays. For reservations and inquiries, call +63 2 4159514.
I admit: I did have my doubts about the Smoke & Fire Peanut Butter that Fix & Fogg sent me to try out. I was intrigued at the concept of a smokey and spicy peanut butter ever since I heard about it; I just didn’t know what to do with this variant.
Fix & Fogg is a maker of small batch peanut butter based in Wellington, New Zealand. Its peanut butter variants have just become available in the Philippines, stocked in retail outlets like All Day Supermarkets, Cartel Deli, Earth Origins Marketplace and Power Plant Market, as well as distributed online via websites such as Beauty MNL, Gerald.PH and the Green Grocer.
While I have recently grown to appreciate some spicy food, thanks in large part to my passion for Korean dishes, I usually shy away from these as my palate gravitates more towards sweet and/or salty food.
Fortunately, my daughter, #ExhibitA, was feeling adventurous and volunteered to cook dinner while incorporating this peanut butter into the recipe. So, last Friday night, after a long day at the office, I came home to a culinary masterpiece courtesy of my darling baby girl.
She basically pan-fried a half-kilo of porkchops seasoned with salt and pepper in olive oil. Then, she set about making a Thai peanut sauce based on a recipe from Epicurious, adjusted due to availability of ingredients and to taste.
With the motor running, drop the ginger and garlic clove into your blender. Blend until the ingredients are finely chopped.
Add the peanut butter, soy sauce, lemon juice, sugar and water, then blend until smooth. Add in more water by tablespoonfuls to thin the mixture.
This recipe yields 2 cups of the peanut sauce, equivalent to 8 servings, with approximately 47 calories per serving.
You can make this sauce ahead of time. Place in a container with a lid then chill. It will keep for 3 days. Bring to room temperature before serving.
It went well with the pork chops, adding a citrusy zing and a spicy bite to the viand. The sauce may also be used as a salad dressing or as an accompaniment to lettuce wrapped minced chicken.
Want to try this recipe today? There’s no need to leave home to shop for ingredients. With Honestbee, just order your groceries online and you’ll get them delivered right at your doorstep at your preferred time. Use this referral link and get Php500 off for a minimum spend of Php2,500. You can download the Honestbee app on iTunes or Google Play.
If you’re in the US and an Amazon Prime member, sign up for a free trial of Amazon Fresh to get your groceries delivered to you.
Disclosure: Fix & Fogg provided product samples for me to review. Reactions and opinions about the product are my own.
Other than actually going to a place, the best way to experience its culture is through its cuisine. Ilocano cuisine is influenced by the region’s major occupations: agriculture and fishing. Thus, its dishes are simple to prepare, down-to-earth, and uses fresh ingredients.
Considering how long I’ve been working in the Tomas Morato area, it’s a wonder I’ve only been able to dine at Victorino’s just now. Luckily, together with two of my closest office friends, we ventured out to have a taste of Ilocos Sur at this resto.
Located at the corner of 11th Jamboree and Scout Rallos in Quezon City, Victorino’s is a sprawling house converted to a restaurant, with interiors designed to look like a traditional home in Ilocos, complete with old-style aparadors and various bric-a-bracs.
The restaurant’s kitchen is helmed by renowned culinarian and cake designer Heny Sison, who brings with her a fresh take on Ilocano cuisine that embodies how “simple pleasures taste best.”
With three hungry girls hitting a stalemate in trying to decide between sharing a meat-veggie-rice or a pasta-pizza combo (all of us basically saying “I have no preference, it’s up to you” to each other in typical girl fashion), our waiter, Lloyd, gamely took it upon himself to break the tie and suggested that we go for the rice combo instead.
(He even took our picture to commemorate our lunch — Lloyd, you the real MVP!)
The winning combo which became our taste of Ilocos Sur consisted of:
Bagnet (Php415). Ilocos’ famous version of lechon kawali, this dish is basically a slab of pork belly broiled to tenderize the meat then deep-fried to achieve that signature crispy crackling skin. It is served with a dipping sauce called KBL which stands for Kamatis (tomatoes), Bagoong (shrimp paste) and Lasona (small purple onions).
Pinakbet Ala Apo Lakay. This is one of the two versions of pinakbet served here. Pinakbet consists of slow-cooked vegetables seasoned with bagoong and topped with bagnet. (We initially disappointed not to find eggplants in the mixture and it took our MVP waiter Lloyd to point out that the plump round morsels there were actually the eggplants – a far cry from the long and thin eggplants we usually see in the markets, right?)
Steamed White Rice (Php45/cup). The perfect palette with which to taste and savor our viands.
Because a good time spent with friends seeks to extend itself, we ordered a Mango Chocolate Torte (Php348.50) (recommended again by Lloyd the MVP), a Heny Sison creation which came to our table as towering layers of cashew meringue, bittersweet chocolate, mango mousse topped with white chocolate drizzles. One of us ordered a Brewed Coffee (Php95), which is, of course, served with the traditional Ilocos sweetener baculicha.
Despite the hefty food bill, the excellent service, the yummy food and the relaxed homey atmosphere made our taste of Ilocos Sur at Victorino’s totally worth it.
Victorino’s is located at 114 Scout Rallos corner 11th Jamboree, Quezon City, open daily from 7am to 10pm. For reservations and inquiries, call +63 2 4147465.
And wouldn’t you know it, Victorino’s even delivers via Lalamove!
My officemates and I were on our way to Le Ching for lunch when we spied the lack of parking space in that resto.
So off we went to look for another place to eat. Since we were already in the mood for Chinese food, we settled on Causeway Seafood Restaurant.
Even with the number of cars parked in front of the restaurant, the parking attendant still found a way to fit our car in.
Inside, there is the usual hustle and bustle, the busy energy, usually found in Chinese restaurants. The place is not swanky, it may even be considered dingy, but judging from the sizeable lunch crowd and the busy wait staff, Causeway seems to have established itself among a loyal following.
Our group of four shared these Chinese dishes:
Beef Hofan Noodles (Php300 for small). Stir-fried beef with noodles that is oh so greasy but also oh so good!
Fried Spareribs with Salt and Pepper (Php330 for small). Such a simple dish but I seem to find myself ordering this in every Chinese resto I go to.
From the Dimsum Cart: Crab Roe Siomai (Php80), Asado Siopao (Php80), Kutchay Dumpling (Php90) and Seafood Roll (Php85)
It seems like Causeway’s combination of quickly served dishes and affordable pricing is a winning formula, as evidenced by its lunch crowd. The wait staff could be a little quicker in fulfilling refill requests though.
This Causeway Seafood Restaurant is located at 24 Timog Avenue, Bgy Laging Handa, Quezon City (Tel.: +63 2 3762559) with operating hours from 10am to 12mn Mondays to Saturdays and 9am to 12mn Sundays.
Other branches are located at:
8th Acropolis Center, 53 E. Rodriguez Jr. Avenue, Libis, QC (Tel.: +63 2 6389374) with operating hours from 11am to 12mn Mondays to Saturdays and 11am to 11.30pm Sundays.
7 Congressional Avenue, Project 8, QC (Tel.: +63 2 4269032) with operating hours from 10am to 10pm Mondays to Sundays.
Banawe cor Linaw Street, Sienna, QC (Tel.: +63 2 5221690) with operating hours from 7am to 12mn Mondays to Sundays.
883 Banawe Street corner Del Monte Avenue, Sienna, QC (Tel.: +63 2 4108690) with operating hours from 11.30am to 2.30pm and 5.30pm to 12mn Mondays to Fridays and 10.30am to 2.30om and 5.30pm to 12mn Saturdays and Sundays.
1266 Benavidez Street, Tondo, Manila (Tel.: +63 2 2304381) with operating hours from 9am to 11pm Mondays to Fridays and 7am to 11pm Saturdays and Sundays.
Adapting books to the silver screen makes sense for movie producers. For one thing, the story is already laid out: the characters, setting and the plot have been thought out by the author. Another advantage is that successful novels, from the classics to contemporary bestsellers, already have a following, an audience that is eager to relive their favorite narratives via the big-screen.
If you’re a fan of these books, you’ll be glad to know that they’ll have their turn at the cinema. For movie lovers who don’t mind spoilers, reading the books that these films are based on prior to their theatrical release will enrich the viewing experience.
In post-World War II Britain, a country doctor with humble beginnings is called to visit a patient in the 18th century estate of the local gentry where more than just the past haunts him and its inhabitants.
Released in 2009, Sarah Walters’ gothic novel explores the themes of evil and social class in a society in upheaval.
The movie directed by Lenny Abrahamson stars Domnhall Gleeson (“About Time,” “Ex Machina”), Ruth Wilson (“The Affair,” “Luther”), and Will Poulter (“The Revenant,” “The Maze Runner”). It will be released in cinemas on August 31, 2018.
In this continuation/reboot of Stieg Larsson’s Millennium series, computer hacker Lisbeth Salander and Mikael Blomkvist match their wits against spies, cybercriminals and corrupt government officials.
The film directed by Fede Alvarez stars Claire Foy (“The Crown,” “Season of the Witch”), Sverir Gudnasson (“Wallander,” “Gentlemen”) and Stephen Merchant (“Logan,” “The Office”). Its theatrical run starts on November 8, 2018.
In a post-apocalyptic world, cities survive by moving around on giant wheels, attacking and devouring smaller towns to replenish their resources.
Directed by Christian Rivers, longtime collaborator of producer and co-writer Peter Jackson, the film stars Hera Hilmar (“Da Vinci’s Demons,” “Life in a Fishbowl”), Robert Sheehan (“The Mortal Instruments: City of Bones,” “Love/Hate”) and Hugo Weaving (“The Lord of the Rings Trilogy,” “The Matrix Trilogy”). It will be released on December 14, 2018.
Movie details were taken from their respective IMDB pages. Official movie trailers were embedded from Youtube.
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No time for lunch out? Never fear. You don’t have to settle for the run-off-the-mill fastfood delivery. If you can’t go to good food, you can let good food come to you.
By expanding its services to include food delivery, Honestbee enables office workers to enjoy dishes from their favorite restos, without leaving their office building.
In the Ortigas area, for example, lunchtime traffic can carve precious minutes off your lunch hour. If you don’t have time to take out your car or hail a cab going to the mall or your favorite restaurant, getting food delivered via Honestbee just makes sense.
Here are five food items from restos around the Ortigas CBD or nearby Kapitolyo that you can have delivered right to your office building:
Caramelized Spam from Pi Breakfast and Pies (Php265)
Any Gourmet Burger from Brothers Burger (prices range from Php201.25 for the Brothers Burger to Php431.25 for the Boss Burger)
The Classic Banh Mi at Banh Mi Banh Mi Kitchen (Php99)
Steak Burrito from Tittos Latin BBQ and Brew (Php324.50)
Chicken Skewer from Amare La Cucina (Php340)
To begin ordering, download the Honestbee app on iTunes or Google Play. Don’t forget to sign up for the service first using my referral link to get a discount reward. Upon checkout, you can can also use the promo code NEWBITES200 to get Php200 off from your first food order (minimum purchase of Php400) and SAVOR200 to get Php200 of your next food orders (minimum purchase of Php600).
I love Honestbee when it comes to grocery shopping too! Find out why here.
I’m not much of a drinker but I understand the appeal of hanging out somewhere scenic or cozy, favorite concoction in hand and just chat with friends.
Last Friday night, together with fellow Zomato foodies, I did just that at The Nautilus Whiskey Bar. Named after the submarine helmed by Captain Nemo in Jules Verne’s classic adventure novels Twenty Thousand Leagues Under the Sea and The Mysterious Island, the bar boasts of an extensive wine list, steampunk-inspired interiors made to look like the inside of the famed submarine designed by artist Ram Mallari, Jr., and a roofdeck that provides a breathtaking view of Quezon City.
For this gathering, The Nautilus brought out more than just the regular bar chow:
House Buffalo Wings (Php275). Spicy chicken wings drenched in hot sauce and melted butter with a side of blue cheese dressing. Nothing like something hot and spicy have one go looking for drinks!
Wagyu Cubes (Php450). Melt-in-your-mouth cubes of tender wagyu beef served on a hot plate.
Tuna Carbonara (Php275). This dish featured the Mega brand of tuna flakes cooked with mushrooms into a white cream sauce.
Roasted Spiced Chicken Au Poivre (Php445). A spice-infused roasted half-chicken served with crisp steamed vegetables and fries.
Baked Norwegian Salmon (Php495). Cheese-topped salmon fillet served with onion links, shiitake mushrooms and steamed vegetables.
Nautilus Signature Cheeseburger (Php325). Homemade quarter-pounder beef patty drizzled with melted cheese, topped with deep-fried onion rings and served with crisp potato fries.
The Nautilus Sling (Php302.50). A blend of orange juice, lime juice, triple sec, blue curacao and bourbon whiskey.
The Nautilus Whiskey Bar is located at the roofdeck of Prime Hotel, No 70 Esguerra Street, Brgy. South Triangle, Quezon City (across Hi-Top Supermarket). It is open Tuesdays to Thursdays from 5pm to 2am, and Fridays to Saturdays from 6pm to 3am. For inquiries and reservations, call +63 998 8680324.
Also, catch performances by singers Paula Bianca, Ana Ramsey and Aileen Udtog on Thursdays, Fridays and Saturdays respectively from 8pm to 12mn.
Special deals include:
Buy 1 Get 1 on local beers and selected cocktails as well as 10% discount on bottles during Happy Hour, 5pm to 8pm Tuesdays to Thursdays.
10% off on all bottled whiskey with a free Coke or Sprite carafe every Friday and Saturday.
Disclosure: Together with other Zomato foodies, I was invited to attend a foodie meet-up held in this restaurant. All the food items mentioned here were served to allow us to sample the fare and were not paid for by the attendees, including myself.
Filipino food sometimes get some flak for being unimaginative, too greasy, salty or sweet. Many of us, however, grew up with happy memories of the dishes that our mom lovingly prepared during holidays, our lolas slaved over the kitchen during family get-togethers, or were proudly served by our neighbors during fiestas. Criticism against our beloved dishes either go over out heads or are met with fiery backlash.
The thing with Filipino food is that one dish may have numerous versions, depending on the region, or even the family, that serves it. In fact, these recipes are even more enriched by the stories and histories that go into their preparation. Filipino food is basically an amalgamation of native and foreign influences, and can easily be adapted according to regional, familial or even individual tastes.
This makes the work of Limbaga 77, a Filipino restaurant located along Scout Limbaga Street in the foodie-friendly Tomas Morato area, all the more challenging. According to owner Sonny Fortuna, the restaurant tries to stay true to the traditional and classic Filipino recipes. But with so many regional or individual variations, which versions should the restaurant present?
Based on my experience during a recent Zomato Foodie Meetup held at Limbaga 77, the versions that showcases the use of traditional and native ingredients take centerstage. The dishes served belie, more than anything, the allegation that Filipino food is unimaginative.
Take for example the Stuffed Bulaklak ng Kalabasa (Php227), an appetizer that made of squash blossoms stuffed with native cheese and minced pork, dipped and batter and deep-friend to achieve that crisp golden brown layer that gives in to a sumptuous bite of melted cheese and pork.
The Green Mango Pomelo Salad (Php377), on the other hand, combines the citrus-y flavors of the fruits with the grilled shrimp. Some shrimp pieces are a bit over-grilled though.
Most of Limbaga 77’s offerings are reminiscent of the special Sunday lunches that Filipino moms prepare to feed the family after church. The Roasted Chicken (Php577), Bistek Tagalog (Php477), Crispy Bagnet (Php477), and Limbaga 77 Stuffed Laing (Php477) are all on-point as main dishes, showcased by the Danggit Rice (Php77) and Garlic Rice (Php57).
In the Pochero (Php577), in particular, the rich tomato-based broth provides a savory-sweet background for the slow-cooked beef short ribs, the crisp vegetables and saging na saba; in terms of presentation and use of fresh ingredients, I think the dish wouldn’t be out-of-place in a hapag-kainan during the colonial period.
Here’s some trivia for you: Did you know that the Pochero is one of the favorite dishes of Filipino reformist, writer and journalist Marcelo H. del Pilar? (Many thanks to fellow foodie Lawrence Chan for this interesting tidbit!)
The Buffalo Wings (Php277), was developed by the resto to appeal to younger diners who may want some finger foods for their after-office hangouts. Its blue cheese dipping sauce has some bits of cucumber in it, adding some cool freshness to the spicy dish.
However, for me, the star of the show is the Limbaga 77 Paella (Php1,277). Five people can share this hearty Filipino-Spanish masterpiece made with generous helpings of seafood – shrimp, mussels, clams and squid – as well as chicken, Spanish chorizo and hard-boiled eggs. It’s a good thing we foodies took a while in taking pictures of this dish together with the other viands served as the heated shallow pan the paella was served in gave the grains at the bottom a bit of a toasty crunch.
The desserts served also had interesting stories The Brazo Tableaand the Davao Tablea Cake, for instance, use cacao discs sourced from Davao, the country’s top producer and exporter of cacao, giving these confections a rich chocolate taste. (The cakes can be further improved to have a moist texture, though.)
If you ever wondered what other uses can there be for queso de bola beyond the Christmas season, look no further: Limbaga 77’s Queso de Bola Cheesecake has a sweet-salty flavor that will satisfy those who tire of too-sweet delicacies.
The classic chocolate mousse dessert also gets a local twist with the inclusion of native coffee to the Barako Brownie Mousse: the thick mousse is flavored with coffee and topped with rich powdered cocoa.
Here’s another trivia: Did you know that kapeng barakogot its name from varraco, the Spanish word for wild boar? In Spain, wild boar are very fond of eating the plant’s leaves and berries.
Two classic Filipino desserts were fused together in Bikoron: a mashup between the biko and turon wherein the mild-tasting kakanin is wrapped in lumpia wrapper, deep-fried and drizzled with a slightly sweet peanut sauce.
The last dessert served is the Perlas ng Mangga: the Philippines’ national fruit is given a backdrop of sweet cream and tapioca pearls.
Don’t think that drinks in this resto fall by the wayside: fresh and fruity blended concoctions were also served such as Lychee Grapes Shake, Minty Mango Watermelon and the Mabuhay Smoothie (coconut milk syrup with pineapple), each at Php177. I opted for the Grass Citrus Iced Tea (Php97), a refreshing brew of pandan and lemongrass with a hint of calamansi, to drink during dinner and a cuppa with baculicha, a sweetener often served with coffee in Vigan, after the meal.
Limbaga 77 is located at No 77 Scout Limbaga Street, near Tomas Morato Avenue, Barangay Laging Handa, Quezon City. It is open daily from 11am to 3pm and 6pm to 10pm. For inquiries and reservations, call +63 926 715 6134 or email limbaga77cafe@gmail.com.
Credit: Thanks to fellow foodie and flat lay slayer John Bunag for styling the flat lay of viands served.
Disclosure: Together with other Zomato foodies, I was invited to attend a foodie meet-up held in this restaurant. All the food items mentioned here were served to allow us to sample the fare and were not paid for by the attendees, including myself.
In a recent media event, Malaysian film production company Astro Shaw, together with its partner HBO Asia, announced that filming has started for the movie adaptation of Tan Twan Eng’s 2012 award-winning novel The Garden of Evening Mists.
The film is set in two timelines: the early 1980s wherein the protagonist Teoh Yun Ling (played by Taiwanese actress-director-producer Sylvia Chang) takes stock of her life due to the onset of aphasia; and the 1950s wherein the younger Yun Ling (played by Malaysian actress Lee Sinje) deals with survivor’s guilt after the war and enters a relationship with Japanese gardener Nakamura Aritomo (played by Japanese actor Hiroshi Abe) who helps her build a garden in memory of her sister Yun Hong (played by Serene Lim) who died while they were at an interment camp. British actors David Oakes (The White Queen, Victoria), Julian Sands (The Girl with the Dragon Tattoo) and John Hannah (Four Weddings and A Funeral and The Mummy trilogy) also join the cast.
Najwa Abu Bakar, Head of Astro Shaw said “The film will feature a stellar international cast and crew, including Malaysian talents in key acting and production roles. Over two-thirds of the cast and crew are made up of Malaysians, signalling Astro’s commitment to nurturing local talents for international exposure. We are also privileged to work with talents of diverse backgrounds from Taiwan, Japan, India and Australia to showcase Malaysia’s unique voice through Tan Twan Eng’s award winning novel, TGOEM. The lyrical and beautiful story captivates its readers with the mesmerising beauty of Malaya after World War II, and we are confident that the vivid adaptation will resonate among Asian audiences and beyond, due to many similarities in shared culture, language and history.”
Jessica Kam, Senior Vice President, HBO Asia Original Productions, HBO Asia said, “HBO Asia is committed to ramping up its slate of original productions which includes both TV series as well as high quality films. We are thrilled to partner with Astro Shaw to produce this extraordinary feature film with a Malaysian soul by world class film professionals, and to showcase it to our audience on our digital, linear and on-demand platforms across 23 territories in Asia and beyond.”
The movie, currently being filmed in various locations in Malaysia including the scenic landscapes of Cameron Highland’s famed tea plantations, is slated to have a theatrical world premiere in 2019.
Image and movie details provided by HBO in a recent press release.
Disclosure: I work for SKY and part of my job is promoting its products and services, especially the content it provides to its subscribers. I consider being able to share my love for TV shows and movies and the experience of watching and talking about them with like-minded people some of the biggest perks of my job.
Check out Tan Twan Eng’s books on Amazon.com.
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Jellybeans in the City 