November 2019 – Page 2 – Jellybeans in the City

Rediscovering Filipino comfort food at Kusina Moderne, Poblacion

Do you remember the food served during your family’s get-togethers? The recipes passed down from your great-grandmas? The dishes that your mom and titas magically put together in the kitchen before calling everybody in to partake of the meal?

These are comfort food: down-home cooking that evoke a feeling of well-being. They may not be haute cuisine nor even exciting at times but they do call to mind the joys of childhood and family.

At Kusina Moderne, the recently opened restaurant in Poblacion, the comfort food passed down through generations of Filipino families are elevated through imagination and technique.

Tucked away in one of Poblacion’s side streets, Kusina Moderne is a hidden gem for ardent foodies to discover and share.

The restaurant’s modern yet warm interiors welcome guests into an exciting gastronomic experience: wood tables, benches and chairs provide color contrasts to the industrial-type unpainted concrete walls and exposed ceilings, and diners can take a peek into what goes on during food preparation through the open kitchen. Small bric-a-bracs and potted plants add some personality to the space, evoking the feeling of home even in such a modern setting.

Kusina Moderne offers classic dishes we grew up with but prepared using French cooking techniques and presented in a deconstructed manner, adding a veneer of sophistication and excitement to familiar viands while still remaining affordable for families and friends to enjoy.

During a #ZomatoXListerine foodie meetup, my fellow foodies and I got a taste of Kusina Moderne’s menu items such as:

Mechado Tacos (Php195). Honestly, I almost never eat mechado unless my mom prepares it but this reimagining of the braised beef dish is so refreshingly different from its usual iterations. The tender shredded beef seem to melt in your mouth in a burst of flavor enhanced by the addition of guacamole, cilantro, sour cream and pickled onion, with a satisfying crunch with every bite thanks to the fried wonton wrapper which takes the place of the taco shell.

Adobong Pusit (Php195). Sauteed squid heads on a bed of garlicky squid ink adobo sauce. Never have I seen adobong pusit served as prettily as this!

Embutido Scotch Egg (Php195). Your tita’s embutido gets a makeover with this dish: a runny soft-boiled egg is placed inside chicken embutido, and deep-fried theb served with banana ketchup.

Lumpiang Sariwa (Php200). In this classic merienda dish, sauteed veggies are wrapped in freshly made crepes and served drizzled with sweet and savoury peanut sauce.

Sotanghon Soup (Php345). A rainy day favorite, this Pinoy-style chicken noodle soup is made with thin glass noodles and sauteed veggies in flavorful chicken broth served with a soft-boiled egg.

Halaan Soup (Php395). Manila clams in a clear broth flavored with chili leaves, ginger, corn and kamote tops, and served with garlic toast.

Isda Tanigue (Php395). The tanigue or chub mackerel is often served plainly fried in Filipino dinner tables but this version it is served seared, sandwiched between a bed of pureed vegetables at the bottom and a medley of chopped and sauteed carrots, papaya, cabbage and pumpkin on top. If this was served to me when I was a kid, I would have eaten more fish and veggies!

Tuna Belly with Chimichurri (Php450). Marinated tuna belly is broiled then charred for that smokey flavor, and well-complemented by its chimichurri sauce.

Binagoongang Baboy (Php395). Roasted pork belly drizzled with binagoongan sauce and served with strips of green mango and radish salad on a bed of pureed roasted egg plant.

Cheesecake Flan (Php175). Graham cracker crust topped with smooth and creamy leche flan served with mango bits, sliced walnuts and Marie biscuit crumbs giving this dessert nice contrasts in flavor and texture.

Sans Rival (Php215). This dessert is definitely without rival. How else can you describe balls of meringue studded with chopped walnuts and filled with buttercreama and served with a dollop of vanilla ice cream?

With these creative reimaginings of classic Pinoy dishes, Kusina Moderne adds a bit of excitement to its comfort food.

Check them out for yourself!

Many thanks to the management and crew of Kusina Moderne for the warm welcome and awesome food, and to Zomato and Listerine for making this event possible!

Oh, and watch this space for my blog post on the importance of mouthwash for foodies, coming soon!

Kusina Moderne is located along Caceres Street, Poblacion, Makati, open Sundays and Tuesdays to Thursdays from 11am to 10pm and Fridays to Saturdays from 11am to 12 midnight. For inquiries and reservations, call +63 927 0830688.

Disclosure: Together with other foodies, I attended a foodie meetup held here wherein food and drink items were served to allow us to sample the fare. These were not paid for by the attendees, including myself.

Bai’s Boneless Lechon Cebu, Pasig

The holiday season brings with it all manner of parties and gatherings. And you know what that means: lots and lots of eating!

The staple for many Pinoy celebrations is, of course, the lechon. The Filipino take on the roasted pig is also considered that national dish. The communal and oftentimes merry manner of eating the lechon make it a symbol of community and joy.

The lechon Cebu, in particular, is growing in prominence among many foodies. It is prepared by stuffing a slab or pork belly with spices such as garlic, onions, pepper, laurel leaves and lemon grass, and applying salt to the skin prior to roasting. This process results to a crispy skin and flavorful meat: so flavorful, in fact, that the lechon Cebu has no need for condiments and sauces.

Bai’s Boneless Lechon Cebu, which began its operations as a takeout counter in Alabang for its lechon offerings, recently opened its newest branch along Market Avenue in Pasig City. This is the first among its branches to have a sit down area where diners can enjoy, not just its much-celebrated lechon made fresh everyday, but budget-friendly rice meals as well.

Owner Dexter Ding actually hails from Carcar, a munipality in Cebu known for its lechon.

Together with fellow foodies, I attended the store’s grand opening where I was able to sample some of its menu items:

Cebuano Breakfast. Diners can take their pick of rice meals served with fried egg featuring classic Cebuano breakfast items: Danggit Silog (Php49), Squid Silog (Php49) and Bacon Silog (Php49).

Lunch Meals. For those seeking heartier fare, Bai’s has lunch meals made of Java rice and soup paired with classic viands: Siomai Meal (Php49), Shanghai Meal (Php59) and Humba Meal (Php79).

However, the centerpiece for this store is still its mouthwatering Boneless Lechon Cebu.

Available in regular and spicy flavors, it is it can be ordered for takeout or delivery in these packs which are great for sharing:

Family (Php820). Good for 4 to 5 persons.
Barkada (Php1,950). Good for 10 to 15 persons.
Party (Php3,200). Good for 20 to 25 persons.

It is also available as a Lunch Meal with Java rice and soup for Php120.

If you want additional fingerfoods for your party, check out Bai’s Pungko Pungko Set, which brings together more Cebuano favorites: chicharon bulaklak, hamonado, ngiohong, fried chicken and lumpia.

It can be ordered for takeout or delivery in these sizes:

Small (Php449). Good for 4-5 persons.
Medium (Php799). Good for 7-10 persons.
Large (Php1,199). Good for 15-20 persons.

So whatever the celebration is, whether a solo one to splurge on yourself on a paydays or a large gathering of family and friends, Bai’s Boneless Lechon Cebu is a good bet.

Thanks to Derek, the management and staff of Bai’s Boneless Lechon Cebu for having us and to Natacia of TigaSouth Ka Ba for extending the invitation!

This branch of Bai’s Boneless Lechon Cebu is located at 22, Market Avenue, Bgy. San Miguel, Pasig City. For inquiries and delivery orders within Pasig, Antipolo, BGC, Mandaluyong, Ortigas and Marikina, call +63 917 8341010. COD, online transfer, GCash and credit card payments accepted.

For delivery in other areas within the metro, contact these branches:

Alabang: covering Muntinlupa-Sta.Rosa, Paranaque, Makati, Manila, Binondo and Pasay (+63 917 5825333)
Binangonan: covering the whole Rizal area (+63 977 4939825)
Malabon: covering the whole CAMANAVA area (+63 966 4658348)
Quezon City: covering Quezon City and Manila

Disclosure: Together with other foodies, I attended a food tasting event held here wherein food and drink items were served to allow us to sample the fare to facilitate honest reviews. These were not paid for by the attendees, including myself.

Naked Patisserie launches Naked Spreads, Party Trays, and Gift Sets in time for the Holidays

Naked Patisserie made its debut at the most important event for Christian Mark Jacobs – his very own wedding with celebrity fashion designer Francis Libiran. It was an opportune time to let their guests experience the recipes that his closest family and loved ones have enjoyed over the generations, evoking good memories and shared joys.

Fast forward to the present and Naked Patisserie has become one of the most sought-after cake suppliers for celebrity weddings, with its offerings of sweet and savory recipes using signature combined “naked ingredients.” The Chocolate Oreo Cheesecake Truffles, which Christian has been making since he was a teenager, has become a well-loved crowd favorite and a benchmark for great desserts.

Recognizing how much Christmas means to Filipinos, Naked Patisseries has chosen the holiday season to launch its newest offerings, representing the next step in its continuous evolution as a mainstay in the Philippine food scene.

The exciting holiday line-up was launched at Naked Patisserie’s thanksgiving event held at Marquis Events Place in BGC, whose elegant set-up and personalized service definitely heightened the guests’ experience as they discovered Naked Patisserie’s offers for the Holiday season.

The premier venue for grand experiences opens its Marquis Christmas Joy Regale festivities with a delightful Yuletide banquet created around Naked Patisserie’s “I’ll Be Home for Christmas” celebration. They’ll be offering affordable festive banquets; sweet and savory holiday gifts; party platter pleasures; and Yuletide outside catering packages are sure to bring joy in many celebrations.

Among the products launched are the Naked Spreads—the perfect addition for any gathering. Not only are the grazing tables Instagram-worthy with its signature rustic aesthetic, but it is peppered with Christian’s Southern roots recipes made with naked ingredients. One can choose the Build-Your-Own Naked Spread package, which allows the client to customize the spread based on budget and number of guests. Special add-ons (premium cheese, premium deli meats) and upgrades are also available, giving one the opportunity to curate a spread.

There are also the Celebrity Naked Spread packages designed for actual celebrity weddings and events. One can also opt for Luxe Celebrity Spreads, including the actual spreads used by celebrities Julia Barreto, Marian Rivera, Jinkee Pacquiao and Vern and Verniece Enciso.

For those who want a memorable Yuletide spread, Naked Patisserie’s Southern Roots Party Trays is sure to create new memories while bringing back a taste of home. It features the Breaded Italian Pork Chops with the Naked Foodie signature breading, seasoned to perfection with creamy Southern bacon gravy as a side; Italian Sausage with Bell Pepper & Onions, which are sauteed and served with grilled bell peppers and red onions on a petite bed of creamy mashed potatoes; the irresistible Sriracha Chicken is a crispy boneless skinless breast chicken tossed in the signature Sriracha Honey Sauce and topped with red pepper flakes and spring onions; and the Tuscan Chicken is a beautifully roasted chicken coated in premium olive oil, Italian herbs and spices, and finished with a fresh squeeze of lemon juice and zest.

Even the sides are sure to make every foodie drool: The Baked Brie Mac n Cheese, which is a sinful 4-cheese dish comprised of an explosion of flavor of pepper jack, sharp cheddar, parmesan, and baked brie with a creamy, structured texture; the Frittata is a baked egg casserole filled with feta cheese, steamed spinach and vine ripened tomatoes and parmesan cheese; and Buttered Corn is a premium roasted corn with butter and signature spices. Just as memorable are the Sweet and Sour Green Beans and Roasted Broccoli.

To complement the savory dishes, Naked Patisserie also offers Made-to-Order cakes with unique flavor combinations to choose from: Strawberries & Cream (winner of Inquirer’s Best Desserts of 2019), Chocnut Cheesecake, Chocolate Chip Calamansi Cheesecake, Toasted Coconut Cream Dulce de Leche, Pick-me-Up Espresso Chocolate Cheesecake, Chocoholic Truffle Cake, Pucker Up Lemon Cheesecake, and its Signature Red Velvet Cake.

Other goodies that Naked Patisserie is offering this holiday season are the Luxe Wine Gift Sets, and Gingerbread Houses; Limited edition offerings are the White Chocolate Red Velvet Truffles, Christmas cake, and the Holiday Snacker.

“I’ve always loved the way food brings people together like nothing else can –– breaking down barriers and creating new friendships through telling stories and sharing in laughter. Southern Roots by Naked Patisserie Party Trays is the byproduct of my love for cooking, which I stems from my mother and grandmother, and is my way of inviting you into my kitchen to share in my family’s traditions and recipes, some of which span back to three generations. My promise to you is always: good food, naked Ingredients,” says Jacobs.

People love Naked Patisserie because it is more than just a bake shop – it’s a place where people know they are valued, and where they can have delicious and photo-worthy cakes and pastries. They return, too, because of the defining and memorable experience which they want to experience again and share with friends and family, especially this Christmas.

For your holiday celebrations, you may order online through their website www.nakedpatisserie.com or message them on Viber at 09454685141 and/or 09651396609. Stay up to date with their offerings and promos by following Naked Patisserie on social media at www.instagram.com/nakedpatisserie.

Event details provided in a recent press release.

Lunchin’ on the Php55 Peso Menu at Pound, SM North EDSA

At first glance, you would think that Pound by Todd English is too classy to be a burger joint.

Of course, its stylish and well-appointed interiors are a far cry from the usual formica tables, upholstered chairs and greasy floors of the run-of-the-mill burger places.

Nope, this swanky resto is where you can enjoy expertly crafter burgers and sliders in leisure and style.

But guess what: you can dine here quite affordably too!

My officemates and I recently ventured away from the office for lunch and as soon we caught sight of this poster, we knew exactly where we would be having our midday repast.

Also known as the Dollar Menu (because Php55 converts roughly to USD1), the Special Php55 Menu presented us the opportunity to treat ourselves to some of Pound by Todd English’s well-crafted offerings for just Php55 each.

We took advantage of this offer and got ourselves some yummy eats:

Tomato Cream Pasta. A half-serving of pasta in a creamy tomato-based sauce.

Truffle Ketchup Fries. Well-seasoned French fries accompanied by ketchup in truffle oil.

Onion Cube. Lightly battered, thinly sliced onion rings deep-fried to a crispy golden brown and shaped into a cube. It is served with a Todd English sweet spice sauce.

TE Sliders. Two pieces of sliders at Php55 each which are made of house ground beef, tomato slices, iceberg lettuce, crispy onions mustard relish and #sauce.

Betty White. Vanilla milkshake topped with whipped cream, blondie bits and caramel sauce.

My officemate also got herself a Pound for Pound (Php195) which consists of sampler of TE Slider and a #Crispy Chicken Slider.

Imagine having such a tasty lunch at such a fancy place with a spend ranging from Php110 to Php250 per person, thanks to the Php55 menu!

This Pound by Todd English branch is located at the Upper Ground Floor, Main Building, SM North EDSA, Bago Bantay, Quezon City. For inquiries and reservations, call +63 917 6302176.

Other branches are located at:

Second Floor, Eastwood Mall, Libis, Quezon City
Second Floor, Mega Fashion Hall, SM Mega Mall, Ortigas, Mandaluyong City
B3 Bonifacio High Street, 9th Avenue, Bonifacio Global City, Taguig
Level 1, Ayala Malls Vertis North, Bagong Pag-asa, Quezon City
Ground Floor, Main Mall, SM Mall of Asia, MOA Complex, Pasay City
Ground Floor, Pedro Gil Wing, Robinsons Place, Ermita, Manila
Corte de Las Palmas, Alabang Town Center, Alabang Muntinlupa

Check out my previous experiences at Pound by Todd English:

Avocado Lovin’ at Avocadoria.ph, Ayala Malls Vertis North

Anyone who knows me knows that I love avocados. When I was a child, I used to look forward to the rainy season because that’s when I know avocados get in season. I would pester my mom to buy as many avocados as she can which should would then make into a dessert by adding sugar and evaporated milk to the avocado chunks in a bowl.

Nowadays, they seem to be available all year (yey me!) and are even getting made into fabulous desserts such as those offered at Avocadoria.ph.

Avocadoria prides itself on the quality of its avocado-based products as well as its drives for sustainability. It showcases produce from local farmers and ensures that waste is minimized by adding the discarded skins to fertilizers and providing the seeds to partner farmers for planting.

Aside from its laudable advocacy, it also elevates the avocado-eating experience by combining the fruit with ingredients that enhances its taste and texture.

The Avocado Lover (Php110 for 8oz | Php125 for 12oz), for instance, is a delectable dessert made layers of homemade cream and biscuits, tapioca pearls, avocado chunks, crushed almonds and a dashes of flax and chia seeds.

The contrasts of textures and the complementing flavors make for a crave-worthy frozen treat.

This Avocadoria kiosk is located at the Basement, Ayala Malls Vertis North, Bagong Pag-asa, Quezon City.

Other kiosks may be found at:

Quezon City: Eastwood Citywalk 2, Robinsons Galleria, Ali Mall Cubao, Farmer’s Plaza, Robinsons Magnolia, UP Town Center, Fisher Mall Del Monte, SKY Garden SM North EDSA, Waltermart North EDSA, Ayala Malls Cloverleaf Balintawak, SM City Fairview, Robinsons Novaliches, Ayala Fairview Terraces
Manila: Robinsons Place Manila, SM City San Lazaro
Pasig: Ayala Malls Feliz, Ayala Malls the 30th
Makati: Ayala Malls Circuit, Philamlife Tower Salcedo, San Lorenzo Place Condominium
Marikina: SM Marikina, Ayala Malls Marikina,
Mandaluyong: EDSA Central Pavilion, Forum Robinsons
San Juan: V-Mall Greenhills Shopping Center,
Taguig: Market! Market!, Food District Signatures on the 5th
Paranaque: SM City Bicutan, Victory Food Market Baclaran, Ayala Malls Manila Bay, SM City BF
Caloocan: SM Center Sangandaan
Malabon: Fisher Mall Malabon
Valenzuela: SM City Valenzuela
Las Pinas: SM Southmall, Vista Mall
Alabang: Alabang Town Center, Starmall Alabang, Ayala Malls Southpark

Liloan’s Pride Liempo, Greenhills

Much has been said of Cebu’s take on the lechon: its crunchy golden skin, its tender, juicy and flavorful meat, its independence from sauces and condiments that usually accompany the country’s national dish.

Liloan’s Pride Liempo, the brainchild of a family based in the municipality of Liloan in Cebu, is borne out of the recipes and practices that make the family’s lechon a local treasure.

The secret lies in choosing the freshest and juiciest meat, marinating it in garden-fresh herbs, spices and seasonings, then slow-roasting the flavor-infused meat to tender and flavorful perfection.

The Cebu lechon chain recently opened its newest store in Greenhills Shopping Center where it serves up, not just its celebrated Cebu lechon-style liempo, but also other classic Pinoy dishes that brings a taste of home away from home, all affordably priced to suit the Pinoy everyman’s budget.

Together with my fellow foodies, I was able to sample some of its offerings which included:

Cebu Liempo (Php360). The star of the show, this roasted pork belly is infused with herbs, with juicy meat highlighted by its crispy skin. A spicy version is available for Php380.

Roasted Chicken (Php380). A whole chicken prepared in the Cebu lechon manner.

Crispy Garlic Bangus (Php200). Marinated and lightly battered milkfish pan-fried to a holden brown and topped with toasted minced garlic.

Classic Sisig (Php160). Minced pig cheeks seasoned with calamansi, onions and chili peppers, topped with egg and served on a sizzling plate.

Bulalo Sisig (Php199). The store’s new take on the classic sisig which combines the classic dish with beef bulalo.

Beef Pares (Php99). Braised beef stew served with clear soup and garlic rice.

Pochero (Php149). Pork belly slices stewed in a tomato-based sauce along with potatoes, garbanzos. green beans and shredded cabbage, and served with sliced plantains.

While food choices – many of which are from foreign cuisines – abound in Metro Manila, it is heartening to know that our local delicacies are also represented.

Many thanks to the management and staff of Liloan’s Pride for the tasty meal and to EJ of #WeLoveToEatPH for extending the invitation!

This Liloan’s Pride Liempo branch is located at Ground Floor, Connecticut Arcade, Greenhills Shopping Center, Greenhills, San Juan.

Other branches may be found at

SM Hypermarket, Upper Ground Floor, Building B, SM Megamall, Ortigas Center, Mandaluyong City
California Garden Square, Domingo M. Guevarra Street, Highway Hills, Mandaluyong City
Lower Ground Floor, SM Cubao, Araneta Center, Cubao, Quezon City
Third Floor, RCBC Plaza, Ayala Avenue, Salcedo Village, Makati City
The Block, SM City North EDSA, Bago Bantay, Quezon City
SM Hypermarket, North Wing, SM Mall of Asia, MOA Complex, Pasay City
Food Court, Second Floor, Alabang Town Center, Alabang, Muntinlupa

Re-experiencing authentic Korean dining at Ye Dang, Ugong

Way back in the mid 2000s, before the Korean BBQ craze gained the prominence it enjoys today, there have already been several restaurants that offer authentic Korean dishes in the Ortigas area.

One of these restaurants is Ye Dang. Located along Meralco Avenue, it has been the destination of Korean food lovers as well as local Korean residents for the past fourteen years.

Recently, Ye Dang has come under new management which led to the restaurant’s revamped interiors and a revitalized menu.

In contrast to the the plethora of Korean eateries offering all-you-can-eat meats that patrons themselves cook on table-top grills, Ye Dang opted to offer premium meats that are ordered ala carte which the servers expertly grill for the diners.

Together with my fellow foodies, I visited this Korean resto to #ExperienceYeDang once again.

Appetizers.

No visit to a Korean eatery is complete without banchan, and Ye Dang has them a-plenty. Unlimited, in fact.

Yes, you can have your side dishes refilled as many times as you want. So if you have a predilection for kimchi, steamed, fried or stir-fried vegetables, or peanuts and marble potatoes flavored with soy sauce, go ahead and eat your fill.

Main Dishes.

Over the years, Ye Dang has perfected its dishes, serving up freshly cooked viands that have that authentic Korean flavor.

Soondubu Chigae (Php330). Spicy soft tofu-based soup served in a hotpot.

Dolsot Bibimbap (Php330). Freshly cooked rice topped with namul (various sauteed and seasoned vegetables), gochujang (chili pepper paste), deonjang (fermented soybean paste), sliced beef and egg and served in a hotpot. When all mixed together and allowed to form some toasted portions at the bottom of the pot, it goes so well with many Korean dishes.

Pajeon (Php380). This savory Korean-style pancake is made with a batter of eggs, wheat flour, rice flour, scallions. Ground beef or seafood is added for variety.

Jap Chae (Php380). Korean stir-fried noodle dish made with dangmyeon (glass noodles made from sweet potato starch), assorted sauteed vegetables, meat and mushroom and season with soy sauce and seseme oil.

Tteokbokki (Php380). A spicy dish made with small garae-tteok (cylindrical rice cakes), eomuk (fish cakes), boiled eggs and scallions and seasoned with spicy gochujang.

Godungeo (Php500). A new addition to the menu, this dish is made with a whole mackerel, sliced in half, salted and grilled for a smoky flavor.

Grilled Meats.

The stars of the show in Ye Dang are its premium meats which are served and grilled at your table by the staff.

Usamgyeopsal (Php430). 180g of thin-cut beef belly.

Donsamgyupsal (Php380). 180g of thin-cut pork belly.

Dak Galbi (Php330). 200g of chicken barbecue.

Going back to Ye Dang and re-experiencing these familiar flavors in a revamped setting sure is heartening for a Korean food lover like me.

I’m very glad to see one of my old favorite haunts revitalized and ready to serve the ever-growing number of Korean food fans.

Thanks to Dong Woo Shin and the staff of Ye Dang for the wonderful meal and the warm welcome!

Ye Dang is located in the Gold Park Complex, 88 Meralco Avenue, Barang Ugong, Pasig City, open daily from 11am to 2.15pm and 5.30pm to 10.15pm. For inquiries and reservations, call +63 2 86319086.

Disclosure: Together with other foodies, I attended a foodie meet-up held in this restaurant. The food items mentioned here were served to allow us to sample the fare to facilitate honest reviews and were not paid for by the attendees, including myself.

dōTERRA® Opens Corporate Office and Celebrates Grand Opening in The Philippines

dōTERRA®, the world leader in essential oils, is celebrating its global expansion with the grand opening of a new corporate office and locally registered product in the Philippines. The office provides a convenient location where thousands of local Wellness Advocates, together with a growing customer base, can come to learn about and purchase dōTERRA’s pure, potent, and sustainable essential oils.

“This is a great day for dōTERRA and the growing number of dōTERRA Wellness Advocates and customers whose demand for our products were critical in our expansion into the Philippines,” said Greg Cook, Founding Executive. “We are excited about the potential of our Southeast Asia business, and the opportunity to share our pure essential oils with more consumers and increase awareness of our sustainable sourcing with another global community. Our presence in the Philippines further solidifies our position as the largest essential oil company in the world.”

“Opening an office and building a support team in the Philippines is a small, yet significant way for us to support our Filipino Wellness Advocates and customers, and demonstrate our commitment to building a successful business in the region,” said Johnathan Kunz, dōTERRA Vice President of Asia Pacific Markets. “Serving the thousands of loyal dōTERRA customers just got easier, and we appreciate everyone that has had a hand in making this office possible.”

dōTERRA previously announced that Micheal Carson will serve as General Manager for the Philippines. Carson is an experienced industry leader who also helped open China for dōTERRA in 2014.

About dōTERRA®

dōTERRA® is an integrative health and wellness company and the world leader in the Global Aromatherapy and Essential Oils market. dōTERRA sources, tests, manufactures and distributes CPTG® essential oils and essential oil products to over eight million dōTERRA Wellness Advocates and customers. Through industry leading responsible sourcing practices, dōTERRA maintains the highest levels of quality, purity and sustainability in partnership with local growers around the world through Cō-Impact Sourcing. The dōTERRA Healing Hands™ offers resources and tools to global sourcing communities and charitable organizations for self-reliance, healthcare, education, sanitation, and the fight against human trafficking. Through the life-enhancing benefits of essential oils, dōTERRA is changing the world one drop, one person, one community at a time.

To learn more, visit its website.

Jack Daniel’s lights Holiday Barrel Tree in the Philippines for the third time

Jack Daniel’s celebrates the Holidays by sharing the special Lynchburg tradition of putting JD Holiday Barrel Tree on key locations in cities and towns all over the globe.

The world’s number one whiskey brings Yuletide cheers in the Philippines with a tree lighting event happening on November 13, 2019 at C1 Park, 5th Avenue, High Street Central Square, Bonifacio Global City (BGC).

Sticking to the long-standing tradition of spreading festive warmth to family and friends across multiple generations, Jack Daniel’s has repurposed its own whiskey barrel to create a symbolic structure that champions the top whiskey brand’s sole message of “it’s not what’s under the tree that matters. It’s who’s around it.”

It’s the third time that the award-winning distillery is putting up the iconic Holiday Barrel Tree in the Philippines. The highly anticipated global tradition debuted in 2014 in two Metro Manila venues: Fuente Circle in Eastwood City and at The Fort Plaza in Bonifacio Global City. The tree lighting celebration found a new home in C1 Park in 2019, coinciding with the launch of its first ever pop-up bar in the Philippines, the Jack Daniel’s Bar No. 7.

This year, Jack Daniel’s is building a newly designed Holiday tree made from repurposed and deconstructed whiskey barrel. The distinctly classic design is tailored specifically for C1 Park, showcasing a formidable but effortlessly beautiful Christmas structure with detailed craftsmanship.

This special Holiday run also gives guests a festive experience via Jack Daniel’s Bar No. 7, the Jack Daniel’s pop-up bar, which features special JD Holiday cocktails including the JD Holiday Highball.

Jack Daniel’s is also set to give a taste of the Holiday spirit in the Northern region as it mounts another Holiday Barrel Tree at Mile Hi Center, Camp John Hay in Baguio City on November 29, Friday until January 5, 2020.

JD Holiday Promo

Swing by and experience a JD yakitori feast like no other starting November 16, 2019 and for the entire month of December at the Jack Daniel’s Bar No. 7 in Bonifacio Global City.

For a limited time, you can try Nanbantei of Tokyo’s yakitori sampler with the special JD sauce, paired perfectly with four (4) or two (2) Jack Daniel’s Holiday Highball drinks in an irresistible value deal for both solo and group orders.

About Jack Daniel’s

Officially registered by the U.S. Government in 1866 and based in Lynchburg, Tenn., the Jack Daniel Distillery, Lem Motlow, proprietor, is the oldest registered distillery in the United States and is on the National Register of Historic Places. Brown Forman Corporation is the maker of the world-famous Jack Daniel’s Old No. 7 Tennessee Whiskey, Gentleman Jack Rare Tennessee Whiskey, Jack Daniel’s Single Barrel Tennessee Whiskey, Jack Daniel’s Tennessee Honey, Jack Daniel’s Tennessee Fire, Jack Daniel’s Sinatra Select, Jack Daniel’s Tennessee Rye, Jack Daniel’s Tennessee Gold No. 27, and Jack Daniel’s Country Cocktails.

For 18+ y.o. Gather merrily. Drink Responsibly.

Event information and images provided in a recent press release.

ASUL: Reviving the Blue in Pasig River Through Music

To make Pasig River blue again, waters clear enough to reflect the blue skies above it—this is the vision that led NCCA, PRRC, and PETA to come together and create Taga-Alog 2019, a campaign that aims to voice awareness on environmental issues through the use of the arts. Taga-Alog, literally shakers, is inspired by the old Tagalog term for “people from the ford.” With this, the campaign wants to build a community of River Warriors—ambassadors who share the campaign’s values of environmental awareness and responsibility for the rehabilitation of the Pasig River.

After a series of efforts and activities throughout the year, Taga-Alog concludes with ASUL: The Taga-Alog 2019 Grand Concert held on November 9, 2019 at Rizal High School, Pasig City. Together with 4000 passionate people who gathered to support the event, the culminating concert hosted by Pepe Herrera and Yesh Burce celebrated the fruits of its cause through a night of music and commitment.

ASUL: The Taga-Alog 2019 Grand Concert was made possible through the support of the local government of Pasig City. “Hindi lang ito tungkol sa kasiyahan, kung hindi sa pag-raise ng awareness sa Ilog Pasig,” Pasig City Mayor Vico Sotto said in his opening remarks.

Advocating through the arts

Among the main highlights of the event was the awarding of the winning entries from the various capacity-building activities for different artistic channels that Taga-Alog and its stakeholders had hosted.

Wisik Short Film Making Workshop awarded the first place to “Kung Hindi Ikaw” by Royce Divine Oficial, Jessie Stephen Guevara, and Misty Shane Eneria for Public Service Announcement Category. Coming in on second place was “Hatol” by Kristel Joyce Micael and Marjorie Marciano, and on third place was “Eco Basura” by Jhon Rheymel Lunes, Queenie Valdoz, Sandra Aguzar, Joseph Aquino, and Shiela Marie Salas.

“Himlayan” by Godwin Emmanuel and Benj L. Solania tops the competition’s Creative Category. “Obra” by Mary Franz D.R. Salazar, Emman Olasiman, Janaya Danielle Parungao, Ervin Miranda, and Sofia Chantal Perez won 2nd place while Geoffrey Jules N. Solidum and Christine Jane B. Almira’s “Tinig Ni Pasig” placed third.

Gian Lorenz M. Violago’s “Pinta” won the Audience Choice Award.

TampisAwit PhilPop Song Writing Competition 1st placer Suzanne Q. Samson showcased her musical masterpiece “Ilog Pasig Laban” live on stage with a powerful performance that was arranged by veteran songwriter Jungee Marcelo.

“Bangon, Ilog” written by Gaerard Allen de Leon and Rica Jane U. Francisco and “Kayang Kaya” by Randy Quisora Pusing won 2nd and 3rd place respectively.

The piece “Patuloy” by Paul Arcega was hailed Maynilad Audience Choice Winner.

For the literary arts, Khamille Anne Linsag of Davao City bagged the first place for Lagaslas Children Story Writing Workshop Competition with her story “Budi.”

The winners received special Ipo trophies from Maynilad.

United with Music

True to the campaign’s advocacy of utilizing arts as platform of promoting environmental awareness, everyone’s commitment and oneness was strengthened as different performers light up the night with their melodies.

Taga-Alog ambassadors Noel Cabangon, Aicelle Santos, and Ben&Ben shared their talents through songs that went right through the hearts of the listeners. Other performers who supported the cause, including Gloc-9, KE, Talahib People’s Band, Pasig City Band, and singers and dancers from PETA, also made the musical moment special.

Everyone is a River Warrior

Everyone stood up and raised their right hand as Taga-Alog’s Project Director Mr. Raul Alfonso lead the oath taking of the River Warriors. Within the commitment setting is the enumeration of Taga-Alog’s signature campaign—the 6Rs of caring for the environment: refuse, reuse, reduce, recycle, respect the environment, and rehabilitation through the arts.

Ambassadors Noel Cabangon and Aicelle Santos also shared some ways everyone can do to help on the Pasig River’s rehabilitation. One of which is minimizing the consumption of single-use plastics by bringing one’s own utensils and tumblers especially when going out. The ambassadors also encouraged everyone to speak up and step forward if they witness activities that can harm the environment.

“Dapat lahat tayo, maging ambassador. Lahat tayo magpamulat sa bawat isa at magtulung-tulong para sa rehabilitasyon ng Pasig River at kapaligiran natin sa kabuuan,” Taga-Alog’s ambassadress Aicelle Santos said.

Taga-Alog believes that the Pasig River is very alive, and with the 6Rs, it will someday be that same old beautiful river across the metro where children can swim and fish can live in.

“May ningning na, mayroon nang sigla, may mga parte na na malinis, at tuluy-tuloy naman ang rehabilitasyon. Bilang isang ambassador, nais ko pong ipamahagi sa mga tao na mayroon po talagang pag-asa ang Ilog Pasig,” Noel Cabangon assures everyone.

With timeless platforms such as the arts, Taga-Alog’s advocacy not only breathes life to the revival of the Pasig River, but also inspires many Filipinos to stand as one in conserving the beauty of our natural resources.

For more information, visit the Taga-alog official Facebook page or email nccatagaalog@gmail.com.

Event details and images provided in a recent press release.