With approach of each new year is the resolution to be more efficient and organized. This is why year-round planners abound in bookstores and paper supply stores at the onset of the holiday season.
Lately, brands have launched their own custom planners, giving their loyal customers a way to experience their brands throughout the year, while contributing to their #organizationgoals.
Coffee Bean & Tea Leaf, the coffeehouse founded by Herb Hyman in Southern California in 1963, has a slightly different perspective.
With The 2019 Giving Journal, CBTL brings the spotlight towards generosity. It highlights the Real LIFE Foundation, CBTL’s beneficiary since 2011 which receives support for its endeavors to provide educational assistance to the less fortunate.
I was given a copy of The 2019 Giving Journal by a friend but as I already have another planner, and in keeping with CBTL’s aim to be generous this year (and with my friend’s blessing, of course!), I am giving this journal away.
For the recipient of this journal, here’s what you can do with it:
Plan your year (of course!). The journal has pages where you can set your monthly goals (whether in your finances, reading, relationships or health), as well as the monthly overview and weekly notes that let you break down your tasks and celebrate your accomplishments.
Look back on how you can do and be better. At the end of each month, the journal encourages you to reflect and resolve on how you can further improve.
Treat your friends to a good ole’ cuppa. In keeping with the theme of generosity, why not invite a friend to a coffee date that’s on you? That’s easy to do with the Buy 1 Take 1 coupons for coffee drinks and other upgrades and freebies included in the planner.
Appreciate the creativity of Filipino artists. The journal features the works of twelve Filipino artists, many of whom were CBTL customers themselves who showcased their talents through CBTL’s initiatives such as Brew Your Best Year and #CoffeeBeanOceanArt contest or by volunteering in the company’s events.
This is a great planner to have around, either to look forward to the coming months or to document what goes on throughout your year.
So the next question is: How do you get this copy of The 2019 Giving Journal?
Have you ever found that while you possess so much stuff that you hardly have enough room for all of them, you still find yourself wanting to acquire more? Have you ever thought that getting a new outfit, accessory or gadget will make all the difference?
Marie Kondo, author of The Life Changing Magic of Tidying Up: The Japanese Art of Decluttering and Organizing, espouses gratitude for the things you already have and letting go of those that no longer “spark joy.” Jumping off from the Japanese word tokimeku (“throb, flutter, palpitate”), Kondo advises homeowners to clean in one fell swoop: keep only what brings you joy, discard all other items, and assign a proper place for everything.
For so many of us, there may be a lot of things that hold us back from letting go items that we don’t really need. We could be holding on to them on the assumption that we might need them again in the future, we feel that our possessions are tied in to our identity or we associate them with happy memories from our past.
To help homeowners sort through their emotions, as well as their stuff, Kondo has introduced the KonMari Method. It encourages tidying up by category – beginning with clothes, then books, papers, komono (miscellaneous items), and finally, sentimental items – instead of location.
In her new Netflix series dropped on New Year’s Day, Kondo visits cluttered homes in the US and advises homeowners on tidying up using the Konmari Method. Among my takeaways from the episodes are:
Greet your space. Before proceeding with tidying up, Kondo takes the time to quietly “introduce” herself to the home. At the same time, she encourages the homeowners to envision their ideal home or ponder their intention for the space. For me, this exercise helps in getting me in the proper and thankful frame of mind, feeling a sense of gratitude for the home for the shelter and protection it provides for my family, and in strengthening a resolution to take better care of it.
When discarding items, thank them for their service. With each item to be sorted, Kondo advises holding them for a while and asking oneself if they “spark joy.” If they do, decide to keep them; if not, discard them. However, rather than just dumping these items in a bin, Kondo encourages homeowners to thank them for their service, for whatever joy they contributed to their lives. I find that with this action, I feel gratitude for the items I say goodbye to and hope that they provide happiness to others, rather than guilt for accumulating so much stuff.
Find a proper home for every item you keep. Ideally, the items you choose to hold on to should be kept where they can easily be seen and accessed. For instance, folded clothes should be stored vertically and miscellaneous items should be placed in clear boxes. This helps the homeowner to easily locate the items and keep track of how much stuff they already possess. In my case, since these items spark joy, seeing them and easily accessing them will only accentuate that joy.
Who would have thought that getting rid of, instead of acquiring, stuff could be a joyful activity?
So, how will you start ensuring that all things in your life spark joy?
How about spreading that joy to others? Your pre-loved clothes, footwear and accessories can be donated to Segunda Mana, while old toys can be given to the Philippine Toy Library. Old books, on the other hand, may be donated to the Reading Club 2000.
Tidying Up with Marie Kondo is now available for streaming on Netflix. If you’re a SKY subscriber, you can subscribe to Netflix and charge it to your SKY bill. More details can be found here.
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 some home organizing solutions available on Amazon.com.
Simple Houseware Foldable Cube Storage Bin – 6 Pack
We still have quite some time to wait until the much-anticipated final season of HBO’s juggernaut of a series Game of Thrones hits the TV screens in April.
Based on George R. R. Martin’s book series, A Song of Ice and Fire, the TV show chronicles the struggles of nine noble families for power in the land of Westeros, as an ancient enemy rises up to threaten the entire land.
With its far-reaching influence and popularity, not just in entertainment, but in general pop culture, you would think that the show’s fans know all there is to know about their favorite show.
But here are some facts you may not know about Game of Thrones.
1. The show’s creators are referred to as D&D.
When you hear “D&D” in the context of Game of Thrones, this actually refers to the showrunners David Benioff and D.B. Weiss.
2. Peter Dinklage (“Tyrion Lannister”) and Lena Headey (“Cersei Lannister”) are good friends.
They may snipe at and antagonize each other on-screen, but, away from the cameras, actors Peter Dinklage and Lena Headey have been friends for years. In fact, Dinklage was the one that recommended Headey to D&D for Cersei’s role.
3. The show’s cast includes actors from the Harry Potter franchise.
Among prominent cast members who also appeared in the Harry Potter movies are: Natalia Tena (“Osha”) played Nymphadora Tonks, David Bradley (“Walder Frey”) played Argus Filch, Michelle Fairley (“Catelyn Stark”) played Mrs. Granger, Ciaran Hinds (“Mance Rayder”) played Aberforth Dumbledore and Jim Broadbent (“Archmaester Ebrose”) played Horace Slughorn.
4. Four actors also appeared in Christopher Nolan’s Dark Knight Trilogy.
Jack Gleeson (“Joffrey Baratheon”) and Richard Brake (“The Night’s King”) appeared in Batman Begins while Aidan Gillen (“Littlefinger”) and Burn Gorman (“Karl Tanner”) were in The Dark Knight Rises.
5. Two cast members were cast as leads in Marvel’s Iron Fist.
Finn Jones (“Loras Tyrell”) and Jessica Henwick (“Nymeria Sand”) headline the Netflix series Iron Fist as Danny Rand and Colleen Wing, reapectively.
6. Jon Snow and Ygritte ended up together in real life.
Kit Harington and Rose Leslie who played ill-fated lovers Jon Snow and the wildling Ygritte fell on love while filming, got engaged in 2017, and got married in 2018. Harington was even prodded by actress Nicole Kidman about proposing to Leslie while on The Late Late Show with James Corben when she found out that they have moved in together.
7. Two of the female leads have played the same character from the Terminator franchise.
Both Lena Headey and Emilia Clarke (“Danaerys Targaryen”) have played Sarah Connor: Headey in the Terminator: The Sarah Connor Chronicles and Clarke in Terminator Genisys.
8. A prequel series is in the works.
A spinoff starring Naomi Watts is being developed. Set a thousand years prior to the events of Game of Thrones, it will chronicle Westeros’ descent from the Age of Heroes to the Longest Night.
Game of Thrones’ eighth season is set to premiere in April 2019 on HBO, available on SKYcable Ch. 54 SD/Ch. 168 HD (For Metro Manila, Cavite, Laguna, Bulacan, Lipa-Batangas) or on Ch. 402 SD/710 HD (For Bacolod, Baguio, Cebu, Davao, Dumaguete, General Santos, Iloilo). SKYdirect subscribers can watch it on Ch. 22 HD.
If you haven’t watched the series yet or want to review previous episodes, Game of Thrones Seasons 1 to 7, as well as other HBO Original Series are also available for streaming on HBO GO which is exclusively available to SKY subscribers. To subscribe, call 418-0000 or your local SKY office or visit www.mysky.com.ph.
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.
Filipinos have long had a love affair with chocolates. Those richly dark treats were first brought to this country over four centuries ago by Spanish colonizers who introduced the growing of cacao to the locals. Today, the Philippine cocoa industry has grown to become the primary producer of cocoa beans in Southeast Asia and has brought about innovative local chocolate brands.
One such brand is Theo & Philo. Curious about the name? “Theo” is short for “theobroma cacao,” the scientific name for chocolate, while “Philo” comes from the Greek word for “love.” Theo & Philo therefore means “chocolate and love.”
With products made from natural ingredients sourced from around the Philippines, Theo & Philo built its advocacy for organic and fair trade practices that support scholarships and farming communities. It has also pioneered in the production of new chocolate flavors that feature tastes that are embedded in Filipino culinary traditions and pop culture.
Its bold-flavored chocolates have garnered international awards and recognition, most recently at the International Chocolate Awards – 2018 Asia Pacific Competition.
During the recent Crafts for a Causeexhibit at SM Mega Fashion Hall, I was able to buy some bars which include:
70% Dark Chocolate (Php119.75). With its use of high quality cacao for rich depth with notes of earthiness and cherries. Its great for a no-nonsense chocolate experience.
Net Weight: 45 grams
Ingredients: Cacao Beans, Sugar, Cocoa Butter
60% Dark Chocolate with Ginger and Mint (Php119.75). With this combination of rich dark chocolate, warm ginger and refreshing mint, you can enjoy a sweet treat with a bit of a surprising feel in your mouth.
Milk Chocolate Adobo (Php119.75). This novelty bar is among the three flavors that won Theo & Philo the Bronze award in the International Chocolate Awards – 2018 Asia Pacific Competition. With a unique flavor from the soy sauce toffee and black pepper adobo infusion, this milk chocolate will let you see two Filipino favorites – adobo and chocolates – in a whole new light.
Chef Jessie Sincioco, Hotel Intercontinental Manila’s very first Filipina pastry chef and recipient of multiple international awards and recognitions in her field, never dreamed of having her own building.
The renowned restaurateur behind culinary brands such as Top of the Citi by Chef Jessie and Chef Jessie Rockwell Club, now has another feather in her cap (or toque blanche, to be consistent with her profession): a newly constructed building set within one of the Makati suburbs surrounding the Central Business District.
The structure is designed to house, not just Chef Jessie’s corporate offices, but various dining choices that showcase the chef’s culinary creations as well.
At the ground floor, which will house a bakeshop and a coffee shop, diners can relax and unwind with their favorite brew and Chef Jessie’s signature pastries.
The mezzanine will be the home of a restaurant that features intercontinal fare, while the third floor will be made available for rentals and events as a function hall that can cater to small groups or large gatherings (or the oft-maligned tita conferences :-)).
The upper floors will house the corporate offices of JCS Gastronomie, Inc., the company that manages her culinary establishments.
Given Chef Jessie’s religious bent, a small but beautiful chapel which will hold masses every Friday is also given pride of place in the building.
Anticipating that ample parking space will be a major consideration for her diners, she acquired another lot near the building to serve as a parking lot.
The new building, Chef’s Jessie’s Place is something that the chef can consider all her own, a significant portion of her solo ventures. She credits the acquisition and construction of the building to a special blessing, along with the honor of being tasked to prepare all of His Holiness Pope Francis’ meals during his celebrated visit to the country in 2015. This same year was coincidentally the year when the lot on which the building was erected became available.
Chef Jessie has definitely come a long way. From joining and winning the Great Maya Cookfest in 1983 with her now iconic mango cake recipe, to getting hired immediately after the competition by a top honcho of Intercon, to launching Le Souffle with expat partners, to now being the name behind top restaurants, she has proven, time and again, her strength, culinary genius and her mettle.
And with all that’s in store with the highly anticipated grand opening of Chef Jessie’s Place, slated to be in early 2019, we can look forward to more exciting things from Chef Jessie.
Chef Jessie’s Place is located at the corner of Pililia and Obrero Streets in Tanay, Makati City.
Disclosure: Together with other food bloggers, I was invited to an exclusive sneak peek of Chef Jessie’s Place prior to its official opening.
Lately, restaurants touting “modern Filipino cuisine” have sprouted up all over the metro.
But what is modern Filipino cuisine?
Simply put: it is the flavors you grew up with but broken free of traditions surrounding them, even incorporating foreign influences. It is composed of tastes and textures familiar to you but applied and presented in exciting and novel ways. In short, this is not your grandma’s cooking.
Unless your dear Lola is part of the visionary team behind Ombu Kusina, of course.
Ombu is a modern Filipino restaurant located along Mother Ignacia Street in Quezon City. Having recently revamped its interiors, it also recently launched its special holiday dishes. And your friendly neighborhood Jellybeans is among the lucky foodies who were able to attend its exclusive food tasting event.
Ombu’s newly renovated premises are simply impressive. White subway tiles serve as an elegant backdrop for light-colored plush seats, darkwood tables and the feast laid out for us.
And said feast consisted of Ombu’s signature dishes such as:
Dilis Rice (Php80 per cup: Php170 for sharing). Your favorite sinangag (garlic fried rice), lightly flavored and topped with salty crispy fried dilis (anchovies).
Salted Egg Spaghettini (Php260). Al dente spaghettini noodles tossed in a sauce of salted egg yolks, sprinkled with tomatoes, diced cucumber and salted egg whites. The salted egg sauce was evenly spread throughout the noodles and the cucumber provided a fresh contrast to the sauce with every bite.
Sisig Pizza (Php520). The classic pork sisig and egg tops a thin-crust pizza drizzled with garlic sauce.
Binagoongang Talong (Php300). Fresh eggplant and lechon kawali served with a thick bagoong (shrimp paste) sauce. While I found the sauce a little too thick for my taste but the crispy fried pork belly is just yummy and went well with the Dilis Rice.
Seafood Mix Laing (Php290). Taro leaves wrapped around a mix of shrimp, crab meat, onion and lemon grass, slowly cooked in light coconut milk.
Also part of the feast are Ombu’s seasonal dishes such as:
Adobochon (Php440). Flavorful roasted pig with tender meat and crispy skin served with adobo sauce on the side.
Flaming Chicken (Php340). Tender and juicy chicken flambed right before our eyes.
For dessert, we had Frozen Brazo de Mercedes (Php180). Delightful layers of frozen soft meringue alternating custard filling, ice cream and graham cracker crust.
The dishes were expertly prepared and given a fresh twist by Ombu Kusina’s chefs.
So for a great taste of modern Filipino cuisine, check out Ombu Kusina.
Disclosure: Together with other food bloggers, I was invited to attend a foodie meetup held at 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.
Ombu Kusina is located at Ground Floor, Sequioa Hotel, Mother Ignacia Street, Brgy. South Triangle, Quezon City, open daily from 6.30am to 10pm. For reservations and inquiries, call +63 2 4411789 or +63 922 8149086, or email omburestaurant@yahoo.com.
I have been blessed with naturally straight hair but it does tend to get oily, even greasy at times. I quite surprised that despite this, my scalp tends to get flaky, especially when I feel stressed. (This is a big problem for me as I like wearing dark colors.)
I also have a problem with hairfall: after washing my hair, I would see strands clumping together at the drain.
While many commercially available hair care products do purport to address my hair concerns, I oftentimes don’t see or feel the improvements as immediately or as signifcantly as I would like.
Then I was sent a bottle each of Shaleve Ginger Anti-Alopecia Shampoo and Shaleve Ginger Physiotherapy Hair Care Conditioner to review.
My first thought was: Ginger? On my hair? Really???
I’ve known for a while that this root crop has a lot of medicinal properties but this is the first time I’ve encountered its application to hair care.
Actually, many of ginger’s qualities that make it a superfood also make it a boon to hair.
Ginger has natural antiseptic and anti-inflammatory properties that can help soothe scalp problems such as dandruff, dryness and itchiness. It also helps regulate hair sebum secretions, addressing my concerns with oily hair.
To use, wet hair thoroughly and apply the Shaleve Ginger Anti-Alopecia Shampoo evenly to hair, massaging the scalp for two to three minutes until a slight foam is generated. (Note that this shampoo is not as bubbly or foamy as more mainstream shampoos.). Then rinse off with clear water.
Afterwards, gently massage the Shaleve Ginger Physiotherapy Hair Care Conditioner onto the scalp. Leave on for five minutes then rinse thoroughly.
Personally, I love the light and fresh feeling these products bring to my hair. They also leave a nice and subtle herby sent that stays on my hair all day.
These hair care products are imported and distributed by Berfly International Trading Corporation, a supplier of a complete range of beauty, body and bath-stuffs for discerning consumers in the metro.
The Shaleve Ginger Anti-Alopecia Shampoo retails at Php148 per 300ml bottle while the Shaleve Ginger Physiotherapy Gair Care Conditioner sells for Php174 per 300ml bottle.
Both of these products are available at Berfly’s showroom at 6th Floor LJK Building Km 21 Ortigas Avenue Extension, Brgy. San Isidro Cainta, Rizal or at the company’s online store at Facebook.
For inquries, call +63 966 1975536 or email berflyinternational@yahoo.com.
Some cuisines achieve more of their potential when combined with the cooking styles, ingredients and nuances of other cuisines.
Take Bistro Charlemagne: A Concept By Little Asia for example. Named after its owner, Charlemagne Lim, this high-end restaurant offers Asian and European fusion dishes.
With its first branch well established in Nuvali in Sta. Rosa, Laguna, its second branch is situated in fifth level of Ayala Malls Feliz in Dela Paz, Pasig City, giving the denizens East of Manila a new and exciting dining option.
Walking through the lush greenery of Ayala Malls Feliz’ gardens (which gives you a breathtaking view of the nearby mountains of Antipolo) will lead you into the opulent interiors of Bistro Charlemagne. Mood lighting, plush velvet-upholstered chairs and large dark wood tables give diners a feeling of luxury and coziness. This place is great for romantic night-time dates and Sunday brunches with the family.
Together with other east-based foodies, I was invited to a foodie meet up held here where I sampled some of the resto’s delectable dishes:
Japanese Mixed Seafood Salad (Php315). Tuna, shrimp and kani tossed in spicy mayo and finished with ebiko (shrimp roe), tempura flakes and sweet soy. An exciting start to the meal with a bit of heat from the spicy mayo and contrasts in texture from the tempura flakes.
Vietnamese Spring Rolls (Php295). Unlike other spring rolls, this one is fried to a golden and crunchy crisp after being stuffed with glass noodles, pork and mushrooms, then served with the traditional Nuoc Cham dipping sauce.
Bistro Sisig Fries (Php295). Chopped and thrice-cooked pork cheeks sauteed in a creamy chicken liver sauce and served on top of crispy and golden French fries.
Little Asia’s Crispy Chicken (Php325). Have you ever noticed how some families have special recipes that get passed down through generations? This is one of them: a specially crispy chicken served with a freshly made gravy developed Charlemagne’s grandfather, enjoyed and shared to the world by three generations of restaurateurs.
Beef Tenderloin Rolls with Cheese (Php395). Don’t I always say that everything’s better with cheese? These rolled beef tenderloin slices sauteed in teriyaki sauce certainly are.
Shrimp Poppers (Php415). Plump and lightly battered shrimp deep-fried and tossed in the house’ special sweet chili mayo sauce and chili oil and served with a side salad.
Ox Sisig (Php325). Thrice-cooked ox tongue and ox tripe mixed witj the house’ special liver-mansi mayo and topped with chicharon bulaklak. A fresh take on the classic sisig dish!
S’mores (Php245) and Reese’s S’mores (Php245). We dipped graham crackers on roasted marshmallows laid on top of Ghirardelli chocolate ganache with the former and on top of peanut butter chips ganache with the latter.
Blueberry Custard Napoleones (Php245). Crisp puff pastry sandwiching vanilla custard and blueberry puree sauce, sprinkled with pistachio dust.
Pandan Crepe (Php245). Soft pandan-flavored crepe encasing shredded coconut stewed in coconut milk and coated in palm sugar. This is a surprisingly tasty dessert with a amazingly fresh twist on familiar flavors.
With these dishes and more on the menu, Bistro Charlemagne is where East meets West, and they do make a great combination.
And here’s some good news for people on a budget: you can sate your craving for your favorite Bistro Charlemagne dish with a set meal at only Php215! This already comes with rice, soup and iced tea.
Plus, birthday celebrants get the house special Little Asia’s Crispy Chicken free when they dine at Bistro Charlemagne with a minimum single-receipt transaction of Php1,995 within seven days of their birthday. Simply present a valid government-issued ID.
This Bistro Charlemagne branch is located at Fifth Floor, Ayala Malls Feliz along Marcos Highway, Dela Paz, Pasig City.
Another branch is found at GFF-6, Building B, Ayala Malls Solenad 3, Nuvali, Don Jose, Santa Rosa, Laguna.
For reservations and inquiries, call +63 049 2580846 or +63 917 8334223.
Disclosure: Together with other food bloggers, I was invited to attend a Blogger Event held in this restaurant. Food items mentioned here were served to allow us to sample the fare and were not paid for by the attendees, including myself.
Kapitolyo is considered to be the foodie haven of Pasig, the city’s answer to QC’s Maginhawa Street and Marikina’s Lilac Street.
Kapitolyo is the place to be if you want imaginative and extraordinary dining experiences, in establishments that veer off the beaten path when it comes to restaurant concept, menu items or decor.
One such restaurant is Tittos Latin BBQ and Brew.
The brainchild of a group of friends who consider themselves “titos” already (hence the restaurant name), Tittos has a relaxed yet vibrant vibe that appeals to the titos and titas in all of us. From the huge colorful murals, its spacious indoor and al fresco dining areas, its friendly and accommodating wait staff to its huge servings of Latin American comfort food that appeals to the Pinoy palate, Tittos is the place to be for gastronomic adventures and fun times with friends.
However, there is more to Tittos than meets the eye which I found out when I attended a foodie meet up held there. And since I like to blab about my discoveries, here are things about Tittos that will make you hie yourself off to Kapitolyo stat.
One: It recently launched some new appetizing menu items.
Imagine sharing a meal with your crew that includes gastronomic delights such as:
Tapas de Chipa (Php295). Soft puff pastries served tapas-style with cream cheese, smoked salmon and truffle honey.
Tuna Tirataki (Php275). A Brazilian take on the Japanese tataki, sashimi-grade tuna is seared and served with a tangy spice mix, fried garlic, and garnished with a delicate black coral tuile.
La Lucha Salad (Php320). A very healthy salad that mixes in the trendy ingredient quinoa with mixed salad greens, corn, candied cashews, tempura-style oyster mushrooms, cherry tomatoes and crumbled white cheese drizzled with a honey balsamic dressing.
El Cesar’s Salad Burrito (Php320). In this Latin American deconstruction of the classic Ceasar Salad, lava-grilled chicken mojo is wrapped in flour tortilla together with mixed lettuce, soft-boiled eggs, garlic croutons, fresh parmesan, cherry tomatoes and Tittos’ own house-made Ceasar salad dressing, and served with some potato fries on the side.
Chiquittos (Php155). Fried chicken taco done as a deep-fried roll accented by white cheese and Mexican crema.
Garlic Shrimp BBQ Pizza (Php325) and Truffle Pork Pizza (Php345). Substituting the normal pizza dough with a flour tortilla, these pizzas give you maximo satisfaction through either the spicy garlicky barbecued shrimp toppings or the strips of pork belly over bechamel sauce together with melted cheeses.
Pasta Negra con Gambas (Php375). Squid ink linguine tossed with stir-fried prawns marinated in citrus and garlic bits.
Blackened Tuna Jaw (Php745). Lava-roasted tuna jaw rubbed with Latin spices served with grilled lime and honey chipotle sauce.
El Puerco ala Brasa (Php395). Tender slices of pork belly rubbed with dried red chilis then lava-grilled and topped with mole verde sauce.
Pan-seared angus steaks served with torched sofrito butter, crispy beef bits, Peruvian pink peppercorn, lime and Latin gravy.
Now, with these new inclusions to the Tittos menu, all the titos and titas have great reasons to come together and grab a bite!
Two: You can look forward to cool events and exciting promos come December
On December 2 from 7pm to 10pm, you can enjoy a Sunday Chill Night with acoustic music artist Tiara Shaye, along with five bottles of local beer and a plate of Nacho El Gigante for only Php399 or unli wine with a serving of Batata Frita for only Php499.
On December 4 – Taco Tuesday- get a Buy 1 Take 1 deal on all street tacos – Chiquittos, Chicharrones, Salted Egg, Shrimp, Beef Barbacoa, Baja Tuna and Venduras.
If you’ve ever been at Tittos and wondered what the “Ask for the secret” sign was all about, it’s the bread crumb that will lead you to a secret bar: Rm 16.
If you titos and titas ever want to disappear for a while to enjoy a drink (or two… or three…), check it out by seeking the big red vending machine, which, similar the closet to Narnia, leads you to a vastly different place: a speakeasy with subdued lighting in contrast to Tittos’ vibrant lights, and that serves cocktails and drinks with some Latin flair.
Curious about Tittos yet? Come on over to 16 East Capitol Drive, Kapitolyo, Pasig City. Call +63 2 5323414 for reservations. Tittos is open Mondays to Thursdays from 11am to 10pm, Fridays to Saturdays from 11am to 1am and Sundays from 10am to 10pm.
Disclosure: Together with other foodies, I was invited to attend a foodie meetup held in this restaurant. Food items mentioned here were served to allow us to sample the fare and were not paid for by the attendees, including myself.
Motels came out of the need among motorists for places to stopover and rest. A portmanteau of the words “motor” and “hotel,” motels are usually located along higways with no-frills – almost spartan – rooms immediately facing the parking area to give motorists immediate access to their vehicles after their stopover.
Over the years, however, the concept of motels has deteriorated to one mostly related to illicit activity.
Victoria Court, one of the more premium motel brands, has taken steps to go beyond the seedy impressions of its business. It began by transitioning its service concept from a motel to a drive-in hotel with bigger rooms, luxurious amenities and a classier atmosphere that guarantees privacy, courtesy, prompt service,and world-class facilities and housekeeping.
A few years ago, Victoria Court began to offer themed rooms – large quarters decorated and laid out with outlandish concepts in mind – thereby expanding its potential clientele to include those looking to have themed parties, engagement revelries and bachelorette bashes. With this innovation, Victoria Court has cemented its appeal beyond the usual market among motels, while retaining the hint of naughty mischief. (I organized a very memorable bachelorette party for a friend here a few years ago precisely for this reason.)
Victoria Court continues to innovate of this concept, regularly introducing new themed rooms inspired by pop culture.
In its recent event held at its Panorama property in Pasig, #VCTwistedFiction, it showcased some of its popular themed rooms by inviting bloggers and cosplayers to bring their fantasies to life. Bloggers collaborated with the cosplayers in setting up and photographing the rooms in dramatic or playful scenes in the featured rooms.
Curious yet? Check these out:
Bachelor’s Pad. Ladies, invade your men’s space by having your girls’ night out here, playing pool or pretending that the the boys are in the kitchen, making you a sandwich.
Cirque. If you ever dreamed about running away to join the circus, here’s your chance. In this room, you can be the ringmaster of your own show.
Venice. Here you can picture yourself as the muse of a Renaissance artist and daydream among the romantic canals surrounded by works of the masters.
Moulin Rouge. Step into Satine’s opulent budoir and relive the heyday of Paris’ colorful demimonde.
Oval Office. See what it’s like to be the most powerful person in the Free World for a night.
Princess Jasmine. In this Arabian Nights-inspired room, you can get on a magic carpet ride and explore a whole new world.
Victoria Court has certainly come a long way from the original motel concept into a venue for outlandish and fantastic revelries.
Victoria Court’s Panorama property is located at #1 Canley Road, Oranbo, Pasig City. For inquiries and bookings, call +63 2 6719782 to 84 or +63 917 VCSERVE (8273783). For more details, visit http://www.victoriacourt.biz.
Five-hour stays in the themed rooms are priced at:
Php12,000 (Cirque, Princess Jasmine, Venice, Oval Office, Moulin Rouge, Space Wars and Fifty Shades); Php1,200/hr in excess of 5 hours
Php8,000 (Bachelor Pad, Hive (Big), Asgard and Chips); Php900/hr in excess of 5 hours
Php5,000 Divine and Hive (Small)); Php900/hr in excess of 5 hours
