Jellybeans in the City

Raise your kids to be sustainable diners

When I was a kid, I was expected to be at my best behavior especially when my family eats at a restaurant. It was the perfect opportunity for me to display that I have imbibed the “elbows off the table”, “use the proper utensils,” and “finish all the food on your plate” rules, among others.

Thanks to the recent WWF-Philippines Savour Planet workshop, The Sustainable Diner: A Key Ingredient to Sustainable Tourism, I learned that, aside from the social niceties of eating out, the younger generation should be taught to eat responsibly and sustainably as well.

For instance, did you know that food waste is actually the biggest threat to the environment today? Seventy percent of terrestrial biodiversity loss and and 69% of global freshwater use is attributable to food production and consumption. A significant portion of this concerns dealing with food waste.

With this in mind, WWF-Philippines launched its The Sustainable Diner Project, an initiative that aims to lessen food wastage and contribute to the improvement of the implementation of sustainable consumption and production processes in the foodservice sector.

The Sustainable Diner’s Savour Planet series aims to empower and educate Filipino diners, media partners, the academe, as well as fellow non-government organizations and food security projects on the importance of sustainable food systems and sustainable dining. It released a nine-step guide for the public to follow when eating at restaurants to contribute to efforts in lessening food waste.

Being both a foodie and a mom, I reflected on how to integrate these concepts to both aspects of my life. Here’s my take on how you can apply the guide when dining out with the family:

One: Dine in sustainable restaurants often.

A sustainable restaurant is one that incorporates sustainability in its operations: from sourcing of ingredients, food preparation and service to clean up and waste disposal. Earth Kitchen Katipunan which hosted the workshop, for example, espouses the farm-to-table concept in acquiring ingredients that not only lessens the carbon footprint involved food transport but also supports local farms and indigenous communities.

Talk to your kids about these concepts and how to spot these kinds of eateries. You can also apply similar tactics employed by restaurants when packing their baons.

Two: Choose dishes made of ingredients that are in season.

In-season local produce involves far less transport from where they are grown to your plate. Restaurants that use such produce also take advantage of their plentiful supply and freshness.

Personally, I associate certain fruit flavors with seasons and I look forward to the time when I can taste them again. For example, luscious ripe mangoes are for the summer while the sweet and earthy avocados are best enjoyed during the rainy season.

When dining out with your kids, do point out which fruits are in season. This will help them see that there is a proper time for everything, and they can learn to anticipate when they can enjoy their favorite fruits again.

Three: Be adventurous! Try plant-based dishes.

When dining out, expose your kids to dishes that feature plant-based ingredients. Vegetarian-friendly eateries such as Wabi-Sabi and Pantry by Rub Rack, for example, both feature tasty meat-free dishes that kids will love.

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You can even incorporate more produce in your home cooking. In case, plant-based food does not figure much in your cooking repertoire, you can always refer to cookbooks on the subject.

Four: Order only what you can finish.

Many of us have received admonishments from our parents while we were growing up to finish whatever is on our plate at mealtimes. This is actually a reminder for us to be mindful of how we consume. Finishing off our plates means less wasted food; eating our three square meal a day is a luxury considering that many in the world actually experience involuntary hunger.

When kids are at their favorite restaurants, they sometimes want to order all their favorites and resort to pester power to get their wishes. As parents, we should guide them to only order what they can consume.

Alternatively, we can also bring reusable take-home containers so you can bring leftovers home.

Five: Ask about the dish and its ingredients.

By asking the restaurants about what goes into the food they serve you as well as the livelihoods they support, you are letting them – as well as your little ones – know that these concerns are important and factors into the decision of which business you want to support.

Six: Don’t be afraid to request for modifications.

There’s really no harm in asking for minor changes in the way the food is prepared or served, especially if it doesn’t significantly impact the restaurant’s operations. Requests such as “less oil please,” or “leave out ingredients that I’m allergic to or won’t eat” will, at the very least, be considered by the restaurant staff. Making your preferences heard and addressed also teaches your children about their rights as consumers.

Seven: Bring your own reusable utensils.

Restaurants usually provide disposable plastic spoons, forks or straws. Avoid using them to lessen those being just thrown away and adding to the landfills. When possible, bring your own set that you can clean at home afterwards.

Eight: Segregate your waste properly.

If your favorite eateries are still not into waste segregation, encourage them to practice it. Waste segregation makes it easier for everyone – the restaurant owner, the waste disposal team, the government and even you as the consumer – to maximize all the resources involved in handling your food.

For example, the leftover bits of food can be composted to fertilize soil for farmers, the dry materials can be recycled while the actual waste that go to landfills are minimized.

Teaching your kids to segregate is a good way to teach them to classify things and view them according to their maximum potential use.

Nine: Educate your friends about sustainable dining.

Encourage your kids to share their sustainable dining habits to their friends by gifting their friends with reusable utensils or inviting their friends over to your place where they can see how you practice it.

Seeing your kids influence their friends for the good of the environment is quite an achievement as a parent.

Bringing up kids who are environmentally aware and practice sustainable dining not only helps in environmental conservation but also imparts values and behaviors to them that will stand them in good stead as they take their place in society.

For more details about WWF-Philippines and its initiatives, visit wwf.org.ph.

This post contains affiliate links.

Check out my posts related to conservation and the environment:

Header image by Pablo Merchan Montes on Unsplash

HBO Asia announces new lineup of Asian Original Productions

HBO Asia unveiled a line-up of brand new Asian original productions that are scheduled to premiere soon. Since the regional network’s first original production in 2012, HBO Asia has been committed to ramp up the number of quality Asian original content to their audiences in the region and globally. To date, HBO Asia has produced and aired fifteen HBO Asia Original productions and is expanding its repertoire further in the coming years.

HBO Asia recently hosted a press conference in Hong Kong to further showcase four upcoming projects that included an anthology drama series, a crime drama, a sci-fi thriller and the second season of a coming-of-age drama series. Actors Vivian Hsu, David Wang and James Wen, directors Eric Khoo and Billy Christian and executive producer, Cheang Pou-Soi were present to share insights about the upcoming HBO Asia Original productions. All upcoming HBO Asia Originals will be available in the Philippines exclusively on HBO Asia’s network of channels including HBO (SKYcable channel 54 SD and 168 HD in Metro Manila) and HBO’s online streaming platform, HBO GO.

Mr. Jonathan Spink, CEO of HBO Asia said, “Over the past 7 years, we recognise the significance and importance of locally produced programming. Since 2012, the number of Asian original productions we have done has been increasing and they have all proven to be very effective for us. We are encouraged to learn that our Asian productions are working well across the region, especially those in local languages.” He further adds, “We maintain our commitment to producing outstanding programming and will continuously aim to present our content to our audience in the region, in an easily accessible way. We will continue to produce the highest quality content that the HBO brand represents and showcase to the world the best Asia has to offer.”

Series premiering soon on HBO Asia’s network of channels include (in alphabetical order):

DREAM RAIDER is HBO Asia’s first science fiction drama series. DREAM RAIDER is an eight-episode hour-long series that brings together production expertise from China, Hong Kong and Taiwan featuring cast and crew including actors Vivian Hsu, David Wang, Jason Wang, Weber Yang and Ellen Wu, executive producer, renowned filmmaker, Cheang Pou-Soi, directors, Daniel Fu and Simon Hung, and producer, Freeman Xiang. Set in the near future, DREAM RAIDER features a misfit team of scientists and cops that are trying to get to the bottom of a criminal conspiracy that exploits human consciousness. The series opens with a criminal police officer that is investigating a case of missing girls and uncovers a mysterious cutting-edge technology that enables them to enter the dreamscapes of others to find the truth. The series is produced with the support of the Taipei Film Commission and Taipei Cultural Foundation.

FOOD LORE is an eight-episode hour-long anthology series that explores the human condition with narratives inspired by and showcased through the perspectives of Asian cuisines, weaving tales of the tastes and aromas that have filled the Asian souls – tales of longing and forbidden passion, of connection and loss, of childhood memory. Helmed by award-winning Singaporean filmmaker Eric Khoo, the series is shot in eight countries across Asia and directed by some of Asia’s most talented storytellers including Don Aravind (Singapore), Billy Christian (Indonesia), Takumi Saitoh (Japan), Ho Yuhang (Malaysia), Erik Matti (Philippines), Pen-Ek Ratanaruang (Thailand) and Phan Dang Di (Vietnam). FOOD LORE is produced as part of a two-year partnership with the Infocomm Media Development Authority (IMDA) in Singapore. Through a series of workshops and collaborations with local companies and talent on HBO Asia Original productions, the partnership aims to develop the content production capabilities of Singapore’s media industry.

THE TEENAGE PSYCHIC is HBO Asia’s second returning series, following the success of the first season. The eight-episode hour-long second season of the coming-of-age Taiwan drama series returns with Kuo Shu Yau reprising her lead role as Xiao Zhen, a psychic born with the ability to see spirits and learning to use her abilities to help others. Starring alongside her will be new cast members including two-time Golden Bell Award-winning actress, Wen Chen-Ling and rising star, Fandy Fan. The new season of THE TEENAGE PSYCHIC sees Xiao Zhen back from her summer break and determined to have a fresh start at school, but life is not that simple, especially when she is still coming to terms with the loss of the love of her life. Things get even more complicated with the arrival of Zhan Xiao Tong, played by Wen Chen-Ling, a soft spoken yet resourceful new member of the drama club. Juggling the multiple pressures from school, the drama club and the demands of the spirit world, things are about to take a turn for the worse for the 17-year-old. THE TEENAGE PSYCHIC season two will be directed by up-and-coming director Liu Yan-Fu (劉彥甫). Chen Ho-Yu, director of THE TEENAGE PSYCHIC season one, will executive produce.

THE WORLD BETWEEN US is a ten-part hour-long Taiwan drama series that follows the aftermath of a mass-shooting where all parties involved – the killer, the victims, the victims’ families, the media and the defense teams, whose fates are all intertwined. Shot entirely in Taiwan, the series features an all-star ensemble cast from Taiwan including Alyssa Chia, James Wen and Wu Kang-Jen. The series is directed by award-winning filmmaker, Lin Chun-Yang ) and written by the renowned award-winning screenwriter, Lu Shih-Yuan . The series is produced by Taiwanese broadcaster, Public Television Service (PTS), and will be jointly distributed by HBO Asia and CATCHPLAY outside of Asia. THE WORLD BETWEEN US premieres in Asia on Sunday, March 24 with two back-to-back episodes from 9pm onwards exclusively on HBO GO and HBO. Two new episodes will debut at the same time every Sunday. The series will also be available on HBO On Demand.

2018 was a great year for HBO Asia Original productions. MISS SHERLOCK, the network’s first Japanese original drama series, and the first HBO Asia Original documentary, THE TALWARS: BEHIND CLOSED DOORS were both recognised at the Asia Academy Creative Awards 2018. MISS SHERLOCK was the national winner for Japan under the categories for Best Drama Series, Best Actress in a Leading Role and Best Actress in a Supporting Role. THE TALWARS: BEHIND CLOSED DOORS was the national winner for Singapore under the Best Documentary Series category. In addition, all six episodes from FOLKLORE, HBO Asia’s first horror anthology series, were recognised at major International film festivals that included the Toronto International Film Festival (Toronto, Canada), SITGES International Fantastic Film Festival of Catalonia (Barcelona, Spain), Fantastic Fest (Texas, USA), and selected for competition at the International Panorama section of Series Mania International Festival (Lille, France).

HBO Asia Original productions have also reached audiences worldwide. Select titles are available in territories outside of Asia including Spain (on HBO España), Sweden, Norway, Finland and Denmark (on HBO Nordic), and in Central European territories including Hungary, Czech Republic, Poland, Romania and Croatia (on HBO Europe). They are also available to HBO’s U.S. subscribers across the channel’s platforms, including HBO GO®, HBO NOW®, HBO On Demand®, and participating television and streaming partner platforms. These productions most recently included MISS SHERLOCK, FOLKLORE and GRISSE, the network’s first Asian-inspired Western period drama.

HBO is 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. HBO Original Series as well as live channels 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.

Series details and images provided by HBO in a recent press release.

Check out my posts on HBO shows:

Starting the day right at Milky & Sunny, Tomas Morato

We keep hearing that breakfast is the most important meal of the day.

No wonder, with all the health benefits that the meal has been touted to confer on those who partake of it. Among the positive effects that Natural Food Series website purports that breakfast brings are:

Promoting psychological health. Eating food rich in brain-nourishing minerals like potassium, magnesium and selenium helps in improving concentration and guarding against illnesses such as Parkinsons and Alzheimers.

Giving energy to your body. Breakfast powers your body to do the work you need to do for the rest of the day.

Promoting heart health. Food with nutrients such as omega-3 and good fats help in maintaining cardiovascular health by enhancing your heart’s cells healing power.

If these samplings of health benefits aren’t enough to get you to rushing to wolf down some breakfast as soon as you wake up, then Milky & Sunny‘s all-day breakfast menu surely would.

While most of us usually enjoy the first meal of the day at home, Milky & Sunny prides itself on breakfast dishes you will journey to their nearest branch to taste.

Together with fellow Zomato foodies, I was able to try out some of the resto’s signature dishes which include:

Buttermilk Chicken Caesar Salad (Php200). The resto claims that the the dressing is the real deal and I can agree. The Ceasar dressing is well-incorporated balanced into the crisp lettuce, while the deep-fried battered chicken breast adds some heartiness to this light dish.

Tapa Rice Meal with Egg (Php225) and Garlic Lonnganisa Rice Meal with Egg (Php190). With these hearty meals, you can choose how you want your rice (plain or garlic) and eggs (scrambled or sunny side up) to be served. Yep, it’s your call. The tender beef strips of the tapa were cooked in a special Pinoy-style marinade with a great harmony of salty and sweet flavors, while the garlicky longganisa goes quote well with the eggs.

Crispy Kare-kare with Rice (Php320). Crunchy pork belly served on a bed of rich peanut sauce together with leafy greens, eggplant and banana bud, along with a serving of salty bagoong (shrimp paste).

Lechon Kawali with Rice (Php175). The classic Pinoy dish is comprised of pork belly simmered to tenderness then deep-fried in a pan until crispy and golden. Together with rice, achara and lechon sauce, it is a filling and flavorful meal.

Margherita Pizza (Php180). A light yet tasty pizza made of tomatoes, Italian cheeses, fresh basil and extra virgin olive oil on a thin crunchy crust.

Strawberry Banana Pancake (Php180). Two pieces of regular-sized pancakes mace with strawberry puree and served with frothy whipped cream, banana slices and drizzles of strawberry and chocolate syrup.

Hazelnut Banana Crepe (Php300). Vanilla-filled crepe topped with ice cream and served with banana slices and drizzled with chocolate syrup.

Malted Milkshake (Php150). Its flavor is driven by the toasty milk powder blended with milk and topped with crea, and nuts.

Soybliss Ice Cream (Php100). A non-dairy ice cream that caters to the lactose-intolerant and the health conscious. I opted for the Avocado flavor which has a strong soy flavor and is not too sweet. I wish the avocado flavor is more apparent, though.

With healthy and hearty choices of food to break your fast, Milky & Sunny is a happy start to your day. Check this place out and let me know what you think!

This Milky & Sunny branch is located at Ground Floor, Ignacia Place, 62 Mother Ignacia Corner Sergeant Esguerra Avenue, South Triangle, Quezon City. It is open from Mondays to Saturdays, from 11am to 5pm.

Disclosure: Together with other foodies, I was invited to join a foodie meetup held at 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.

Check out my reviews of other breakfast places:

Pi Breakfast & Pies, Ugong

Spice Cafe, City Garden Grand Hotel

Fika, Capitol Hills

Little Owl Cafe, New Manila

Quarks and Quills, Banawe

Sunnies Cafe, Megamall

AM/PM Brunch. Bar. Cafe., Tomas Morato

No place for food waste! WWF-Philippines kicks off Savour Planet 2019 with a new theme

Together with Earth Kitchen Katipunan, Rise Against Hunger Philippines, Solu, and Greenspace, World Wide Fund for Nature (WWF) Philippines launched the new theme for the media trip series’ second year in Quezon City last March 16, 2019.

2.4 million Filipino families experienced involuntary hunger at least once in the past three months. Only 1 out of 3 Filipino households are considered food secure. In 2016, 6.8% of Filipino households experienced not having any food at home.

These sobering statistics give us a glimpse of the reality that families are facing when it comes to the major hunger issue we are experiencing in the Philippines. And yet, it has been estimated that each Filipino still wastes an average of 3.29 kg of rice per year, which, when totaled, would be enough to feed 4.3 million Filipinos.

There is clearly a gap between the amount of food we are able to produce as a country and the amount of food made available for our citizens to consume. That gap is actually the amount of food that we knowingly or unknowingly waste.

“Food waste is the biggest threat to nature today. When 70% of terrestrial biodiversity loss and when 69% of global freshwater use is attributed to food consumption and production, knowing about food waste is not enough. We must do something. We must create sustainable food systems for the survival of both Filipinos today and tomorrow”.

With that call to action, Melody Melo-Rijk, WWF’s Project Manager for Sustainable Consumption and Production in the Philippines, welcomed participants from Quezon City to the launch of the Savour Planet workshop’s new theme – No Place for Waste.

Recognizing the importance of educating Filipino diners on various ways of how they can help lessen food waste, WWF-Philippines, through its pioneer project on sustainable consumption and production, The Sustainable Diner: A Key Ingredient for Sustainable Tourism, has launched the 2019 run of its flagship media trip series at Earth Kitchen Katipunan – a restaurant dedicated to supporting local farmers and indigenous communities through the promotion of the farm-to-table concept. As the project’s flagship series, Savour Planet aims to empower and educate Filipino diners, partners from the media, the academe, as well as fellow non-government organizations and food security projects on the importance of sustainable food systems and sustainable dining. While last year’s theme, Cooking with a Purpose, focused on establishing an intimate connection between diners and the food that they eat through cooking, the new theme aspires to take that connection further by empowering diners to explore different avenues by which they can help keep the food on their plates from being wasted.

“All over the world, 1/3 of the food produced never reaches our plates every single year. Food waste is never okay. We have to instill this in the minds of our consumers because it is morally and socially unacceptable for us to waste food”,’ says Melo-Rijk, who opened the workshop by giving a brief introduction of The Sustainable Diner project and the context as to why the project was conceptualized in the first place. “When we talk about restaurants, food waste would also mean wasting money. There are hidden costs to food waste, some of which include labor cost, energy cost, disposal cost, and other added costs related to biodegradable waste management.”

To illustrate the gravity of the manner by which we waste food, Melo-Rijk brought to attention a source of food waste which most people usually contribute to without fully knowing its implications: ugly produce. The term “ugly produce” refers to produce that are misshapen, undersized, discolored, bruised, or in possession of unusual spots. These kinds of produce are usually ignored by the market, who would opt to go for “perfect-looking” items believing that they would taste better and would contain more nutrients than their bruised and battered counterparts. Melo-Rijk was quick to dispel this common perception. “When it comes to fresh produce, the ugly is just as good as the pretty in terms of taste and nutrition. Food safety is not based on outside appearances – for as long as the inside is not compromised, these food items should be safe to eat”,’ says Melo-Rijk. “Certain studies even promote that ugly produce can sometimes be more nutritious because most of them are organically farmed, with no alterations in terms of the nutrients that they contain. When we buy ugly produce, we help prevent food waste.”

Jomar Fleras, the Executive Director of Rise Against Hunger Philippines, then talked about the hunger situation in the Philippines, with an emphasis on the role of food banks in both the alleviation of hunger and the rescuing of food that would otherwise be thrown away. He opened to the participants the option of food donation as a viable means of decreasing instances of food waste in their daily lives and contributing to the greater goal of sustainable development. “To those who are familiar with the Sustainable Development Goals, we know that at the very core of these goals is the capability to ensure food security at the household level. When it comes to SGD 2, which is Zero Hunger, there is absolutely no compromise. There are no reduction targets, plain as day, we need to end global hunger”,’ says Fleras. “With existing policy frameworks in the Philippines that encourage the donation of food for charitable purposes, food banking becomes a vital platform to the attainment of SGD 2 and the prevention of further food waste. With Rise Against Hunger Philippines and the Good Food Grocer, our mission is to provide nutritious and safe food to nutritionally at-risk individuals and families.”

Aside from donating food to avoid food waste, there is also much talk about the ways in which we manage our waste. Waste management is becoming a big problem, especially in developing countries like the Philippines where consumption in various forms, including food, has risen tremendously. Proper waste segregation can prove to be instrumental in salvaging food from our landfills, especially when 52.31% of our solid waste consists of biodegradables, which includes food waste and garden waste. This is where Solu comes in, and their Lead Strategist, Pang Delgra, made a great case on why our waste management systems need to innovate to keep up with the times. “The current waste management system is broken. People want to segregate, but they know the effort is futile when everything is just being brought to the same landfill anyway”,’ says Delgra.
“As a platform that connects all market participants and incentivizes citizens to sell their segregated waste materials, Solu enables Filipinos to make money from their waste and to help the environment through sustainable waste disposal”.

The micro-talks ended with a presentation on bokashi composting, led by Rina Papio, Founder of Greenspace by introducing the participants to the concept of bioremediation, or the use of biological organisms to break down environmental pollutants and solve environmental problems, Rina was able to paint a clear picture on how microorganisms can turn food waste into nutrient-rich compost that will help keep our soils healthy. “Bokashi composting is a great way for individuals to divert food waste away from our landfills. With the help of beneficial microorganisms, we can turn food waste into healthy soil and keep it from polluting the Earth”,’ says Papio. “With bokashi composting, anyone can create their own green space in just four easy steps. Just collect your food waste and layer it with bokashi bran, tightly seal your bokashi bucket to allow for anaerobic fermentation, mix your fermented food waste with soil, and then after four weeks, you will already be able to use the compost you made in your garden.” During the actual demonstration, the participants gamely participated in the afternoon bokashi workshop, where they learned first-hand how they can help regenerate the soil and even grow their own food using repurposed food waste in the form of bokashi compost. Afterwards, The Sustainable Diner team surprised the participants with a giveaway of 5 bokashi composting kits. The lucky winners will use these kits to start off and write about their composting journey.

By emphasizing to Filipino diners the need to reduce food waste and by introducing them to different food waste reduction and diversion techniques and platforms, WWF-Philippines hopes to foster a greater consciousness when it comes to addressing the effects of business-as-usual food consumption and production patterns. Sustainable dining is not just about the food that we are about to consume in the moment, but also about the food that we will leave behind. With innovation, ingenuity, and inspiration, it is possible to prove that here in the Philippines, there really is just no excuse nor place for food waste.

About WWF:

WWF is one of the world’s largest and most respected independent conservation organizations, with over 5 million supporters and a global network active in over 100 countries. WWF’s mission is to stop the degradation of the Earth’s natural environment and to build a future in which humans live in harmony with nature, by conserving the world’s biological diversity, ensuring that the use of renewable natural resources is sustainable, and promoting the reduction of pollution and wasteful consumption.

WWF-Philippines has been successfully implementing various conservation projects to help protect some of the most biologically-significant ecosystems in Asia since its establishment as the 26th national organization of the WWF network in 1997.

About SCP and The Sustainable Diner:

The Sustainable Diner project of WWF-Philippines aims to contribute to improving the
implementation of sustainable consumption and production (SCP) and lessening food wastage in the country. WWF-Philippines wants to engage the government, food service businesses, and consumers so they will support sustainable dining practices and help make the Philippines’ food service industry more environmentally friendly.

The Sustainable Diner project, under Sustainable Consumption and Production, is part of the International Climate Initiative (IKI). The Federal Ministry for the Environment, Nature Conservation, and Nuclear Safety (BMU) supports this initiative on the basis of a decision adopted by the German Bundestag.

For more details about WWF-Philippines and its initiatives, visit wwf.org.ph.

Details provided by WWF-Philippines in a recent press release.

Check out my posts related to conservation and the environment:

Sake-tasting at Dohtonbori, Greenhills

Sake, an alcoholic beverage made of fermented rice, is a long standing tradition in Japanese cuisine. It can be served chilled, at room temperature or heated, depending on the drinker’s preferences, the quality of the sake and the season.

During a recent Sake Masterclass held in Dohtonbori’s first-ever store in Greenhills, my fellow foodies and I were treated to different kinds of sake produced by Japan’s premier sake brewer Kubota, paired with the resto’s okonomiyaki and other dishes. With the help Kubota’s Sake Master Keichi Nagatsuka, our group traced the history and traditions surrounding the production of sake.

Kubota Sake are produced in the Niigata prefecture, one of Japan’s quality rice producing areas, where various factors come into play to bring about Japan’s celebrated sake. From the premium Gohyakumangoku rice grown in the area, the water from melted snow to the cold snowy climate that limits bacteria growth during the brewing process, Niigata is home to many sake breweries.

Kubota is also guided by the principle of Jizake – the brewing of sake with the natural resources of the region. This ensures that the production of sake also protects the land, the natural environment and the local community. Even washi, the paper used to label the sake bottles, are handmade by a local artisan.

The sake we sampled during the event include:

Kubota Senjyu. Characterized by its moderate aroma, a delicate palate and clean and crisp finish, it can be served chilled or slightly warmed. Paired with Butatama (Pork) Okonomiyaki and Chicken Karaage.

Kubota Junmai Daiginjo. With a hint of pear and melon, its elegant aroma, and the blend of acidic and fruity flavors, it can be served chilled for diners to enjoy the clean and crisp aftertaste or at room temperature to savor its unique aroma. Paired with Veggie Supreme Okonomiyaki and Chicken Shio.

Kubota Manjyu. Kubota’s flagship premium sake with a complex yet pleasant flavor, floral aroma and smooth texture, it can be served served slightly chilled or warmed. Paired with Kalbi (Beef) Yakiniku and Four Cheese (Mozarella, Cheddar, Parmesan and Gouda) Okonomiyaki.

The pairings of Kubota sake with Dohtonbori’s okonomiyaki and other signature dishes helped to bring out their complementing flavors, with sake supporting the tastes and textures of the viands.

Dontonbori is named after one of Osaka’s principal tourist destinations known for its myriad of food choice and vibrant nightlife. The restaurant is driven by “Teppan Communication,” the philosophy that seeks to make the environment surrounding the teppan enjoyable and fun, where diners experience a sense of connection to each other as they share a meal. (Teppan is the iron plate on which the restaurant’s signature dishes are cooked in front of the diner.).

The resto’s signature dish is the okomiyaki, the Japanese savory pancake comprised of various ingredients. Its name is derived from “okonomi,” which means “how you like” and “yaki,” which means “cooked.” Dohtonbori’s okonomiyaki is made with okonomiyaki flour imported from Japan, eggs, cabbage, green onions, tempura bits, and other ingredients.

This Dohtonbori branch is located at Cullinan Prime Building, 8 Missouri Street, Greenhills, San Juan City open daily from 11am to 10pm). For reservations and inquiries, call +63 2 5702765.

Other branches are located at:

Third Floor, Mega Fashion Hall, SM Megamall, Ortigas, Mandaluyong City (open daily from 11am to 10pm)
Second Floor, UP Town Center, Katipunan Avenue, Diliman, Quezon City (open Sundays to Thursdays from 10am to 9pm and Fridays to Saturdays from 10am to 10pm)

Upper Ground Floor, Main Building, SM City North EDSA, Bago Bantay, Quezon City (open daily from 10am to 10pm)
Second Floor, Entertainment Mall, SM Mall of Asia, Mall of Asia Complex (MOA), Pasay City (open daily from 10am to 9pm)
Upper Ground Floor, SM City Fairview, Novaliches, Quezon City (open Sundays to Thursdays from 10am to 9pm and Fridays to Saturdays from 10am to 10pm)
Pacific Star Building, Buendia Corner Makati Avenue, Salcedo Village, Makati City (open daily from 10am to 10pm)

Disclosure: Together with other foodies, I was invited to join a Sake Masterclass held at 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.

Top food finds at the Greenfield Weekend Market

With such hectic weekdays in the metro, it really seems weekends are made for us city slickers to just catch our breath, de-stress and savor our time with our fam and friends.

And what better way to relax and enjoy with our nears-and-dears than to go on a food trip with them?

Fortunately for us, right in the center of the metro is a weekend mecca for foodies, with offerings that will appeal to varied and discerning tastes.

The Greenfield Weekend Market, held every Saturday at the Greenfield District’s Central Park in Mandaluyong City, is where foodies can go to enjoy wondrous varieties of food and drink by local artisan vendors. It’s country fair setup, which includes a dining experience under the stars and live music from featured local bands, contributes to a refreshingly chill vibe.

During a recent visit to the Greenfield Weekend Market together with fellow foodies from #SaanSaPH, I was able to discover some interesting and tasty food finds.

Curious yet? Read on to find out what they are.

Takoyaki Balls from Shuma Gorath (Php95 for six pieces). Takoyaki are ball-shaped wheat flour-based snacks which originated from Japan. The balls served here are also flavored with green onions, tempura scraps and real octopus. Oh, and Marvel Comics geeks will surely find the store’s name familiar: Shuma Gorath is the villainous octopus-like alien ruler of several universes.

Cebu Lechon Belly from Raffy’s Belly Good (Php100 for 120 grams with no rice). Those flavorful pieces of pork belly, cooked Cebuano style, are now more easily accessible to us Metro Manila denizens, thanks to Raffy’s Belly Good. By the way, the store also accepts orders via + 63 2 2392466 or +63 917 8817239.

Smoked Beef Brisket (Php170 with rice and BBQ sauce) and Smoked Pork Belly (Php150 with rice and mango salsa) from Carnivore Cookery. Meat lovers, celebrate! Feast on these savory meats smoked for full flavor and tenderness for 12 hours! Want these delivered at home? Order via +63 917 52292222.

Fishballs, Squidballs and Kwek-Kwek (Php100 for four sticks plus 1) and Cheese Sticks (Php75) from Cheesy Stuff. Remember “Kuya, can I make tusok-tusok the fishballs?” Well, you’ll find yourself saying that again and again with Cheesy Stuff’s array of freshly cooked street food. Oh, and bite into the really cheesy cheese sticks, perfect snacks for the entire barkada.

Spiked Carabao Milk Ice Cream from The Blissful Story Creamery (Php135 for single scoop). Ice cream is every kid’s favorite dessert, but these small-batch frozen treats made from carabao milk have something extra for us grownups: a little bit of Tequila Rose to go with the Strawberry Rose’s sweet fruity flavor and nutty cacao nibs for added oomph, amirite? By the way, you can also order this icy concoction online.

All these yummy discoveries and more are waiting for you in their respective food stalls at the Greenfield Weekend Market, held every Saturday from 4pm to 12 midnight at the Greenfield District Central Park, EDSA cor Shaw Boulevard, Mandaluyong City.

Check them out and do let me know what you think!

Disclosure: Together with other #SaanSaPH foodies, I was invited to check out the food stalls at this event. Food items mentioned here were served to allow us to sample the fare and were not paid for by the attendees, including myself.

Traditional Spanish food at Alba Restaurante Espanol, Tomas Morato

Considering that Alba Restaurant Espanol has been around for more than sixty years, it’s a wonder I’ve only recently gotten around to dining at one of its branches.

Spanish cuisine has influenced Filipino food for centuries, so many of our favorite Filipino dishes actually have roots in Spain.

The flavors of Spanish food evoke the warmth and gaiety of its culture, shaped by the country’s long history of invasions and conquests wherein new ingredients, flavors and culinary styles were introduced and assimilated.

Founded by Senor Anastacio de Alba, a Spanish national, along with his son Chef Miguel in the 1950s. Since that time, it has become the de facto eatery for authentic Spanish fare by Manila’s who’s who as well as Manila’s tourists including Prince Juan Carlos of Spain and his wife Sofia during their visit to the country.

During one of my bouts of #ZomatoGold raiding together with my officemates, we decided to venture to the Tomas Morato branch of Alba for our lunch. The branch has been a fixture in the Tomas Morato food scene for as long as any of us can remember, and thanks to Zomato Gold’s 1+1 deal on food items, my companions and I were able to feast on some of its celebrated dishes.

Chorizos Fritos (Php350). Homemade Spanish sausages lightly sauteed in oil.

Croquetas de Pollo (Php240). Chicken and potato croquettes served with aoili sauce.

Gambas al Ajillo (Php370). Plump shrimps sauteed in garlic, chilis and oil.

Pasta de Mariscos (Php300). Pasta noodles served in a seafood and tomato sauce.

Lengua Sevillana (Php500). Stewed ox tongue with mushroom and olives served in a rich sherry brown sauce.

Callos ala Madrilena (Php420). Stewed ox tripe in rich tomato sauce.

I was happy to taste the Spanish variations of the dishes I grew up with. The callos and lengua, in particular, feature fork-tender meats and rich sauces that I just love.

On my next visit, I would love to avail of Alba’s Spanish Buffet. Imagine all sorts of tapas, paellas, carnes and postres you can eat for only Php795/head (lunch) or Php895/head (dinner)!

This branch of Alba is located at Tomas Morato Corner Scout Lozano Street, Sacred Heart, Quezon City, open daily from 11am to 11pm. For inquiries and reservations, call +63 2 9251912 or +63 2 9287129.

Other branches in the metro are found at:

Westgate Center, Filinvest City, Muntinlupa City, open daily from 11am to 11pm (Tel Nos: +63 2 7712178 or +63 2 7712179)

Fourth Level, Prism Plaza, Two E-Com Center, Ocean Drive, Mall of Asia Complex (MOA), Pasay City, open daily from 11am to 11pm (Tel Nos: +63 2 8088210 or +63 2 8082326)

38 Polaris Street, Poblacion, Makati City, open daily from 11am to 11pm (Tel Nos: +63 2 8966950 or +63 2 8966951)
Level 2, North Wing, Estancia Mall, 1605 Meralco Avenue, Ortigas Center, Pasig open daily from 11am to 11pm (Tel Nos: +63 2 2534953 or +63 2 2588272)

Thanks to Zomato Gold, several dishes from our order are FREE! Zomato Gold provides members with 1+1 deals on food or 2+2 deals on drinks. All you have to do is sign up for a Zomato Gold membership here. Use my code JELLYB to get 20% off the membership fee.

You can also book your table at Alba’s Mall of Asia Complex branch using Eatigo to get up to 50% off your food bill. Sign up using my referral link to get additional perks.

Check out my reviews of other restaurants serving Spanish food in the Metro:

Everyday’s a good day for ice cream at Sundays by Merry Moo, The Podium

What’s the simplest pleasure that you can picture yourself freely indulging in come the long hot summer?

For me, it’s ice cream, of course!

The icy yet velvety creamy feel of it on my tongue and the bursts of sweetness on my tastebuds combine to bring back memories of my childhood’s enjoyable summers, slurping this cool treat.

Well, with Sundays, Merry Moo’s first in-line ice cream store at the Corner Market Food Hall in the Podium, I won’t have to venture far to have a taste of my favorite ice cream flavors, and more.

Sundays by Merry Moo, The Corner Market Food Hall

Merry Moo made a name for itself with its artisanal and premium ice cream. Believing that happy cows make great dairy, it sources its milk from dairy farmers in Laguna whose herds are given expansive pastures to graze and roam freely. Since its dairy is non-UHT (Ultra Heat Treated), its milk and cream retain their flavors and nutritional content.

To guarantee freshness, Merry Moo’s ice cream is churned in small batches using fresh and locally sourced ingredients to produce yummy icy desserts that bring smiles to the faces of those who taste them.

Together with my fellow foodies, I was able to taste some of its new flavors which are:

Bananarama. Brown sugar is added to Cavendish bananas which are then oven-roasted. Afterwards, the mixture is blitzed, added to fresh milk and cream, then allowed to steep overnight to let the flavors intensify before being placed in the ice cream batch freezer. Chocolate cookie chunks are then added to the churned ice cream.

Spanish Bread and Doughnut. Curiously, these two flavors come from the baked products that inspired them. To infuse the ice cream base with these flavors, the breads are blitzed then added to the milk and cream base. The mixture is allowed to steep overnight then placed in the batch freezer. More chunks of Spanish bread or doughnuts are then added to the churned ice cream.

Yogurt. Hacienda Macalauan in Laguna, Merry Moo’s dairy supplier, also produces Greek yogurt. This is used to infuse Merry Moo’s milk and cream base, resulting in ice cream that is a little more tart but still yummy.

My scoops of these decadent treats were served on a crunchy waffle bowl, sprinkled with my chosen toppings: Horlicks, a sweetened malt-based powder, and buttered pecans.

The ice cream flavors sure are unusual, but call to mind tastes and textures that are near and dear to us. Who hasn’t whiled away a lazy afternoon munching on warm buttery Spanish bread, or added bananas to ice cream to for added fruity sweetness? Who hasn’t been caught in the recent frozen yogurt craze?

What I love most about Merry Moo’s ice cream is the thought and care that goes into the creation of each flavor. I plan to drop by one of its stalls soon to taste more of its flavors like Avocado and Salted Chocolate.

A scoop of Merry Moo’s premium ice cream flavors sells for Php115 while one of gourmet flavor sells at Php135. Add Php15 to drizzle your preferred sauce on it or add your favorite toppings for an additional Php20.

Want Merry Moo at your party? Have a scooping station for as low Php8,500, good for 100 servings.

For the mumshies out there: Did you know that through its partnership with Mommy Treats, Merry Moo produces the country’s first and only lactation ice cream? At only Php450/pint, enjoy flavors such as Dark Chocolate, Sea Salt Caramel and Match Green Tea packed with milk boosters to improve your milk supply.

Sundays by Merry Moo is located at the The Corner Market, Second Floor, The Podium, ADB Avenue, Ortigas, Mandaluyong City, open daily from 11am to 10pm.

A walk on the wild side at Wyld Kitchen x Bar, Tomas Morato

Tomas Morato is home to a vibrant foodie scene: concept restaurants abound in the area, each offerings its own take at particular cuisines.

Along Mother Ignacia Avenue, for example, is Wyld Kitchen x Bar, a new haven for Quezon City denizens seeking to destress and enjoy a few drinks and eats in a hip yet intimate setting.

Inspired by the wilderness of Colorado in the US, the restobar has a rustic feel to it but tempered with modern sensibilities such as zero waste and sustainability. The wall hangings resembling tree branches and the heavy tables, for instance, are made of recycled wood and metals. All utensils are reusable, and even the metal straws.

During a recent meetup with fellow Zomato foodies, I was able to sample some of this restobar’s nature-infused offerings, which include:

Wyld Beef Burger (Php450). A perfectly blended and grilled beef patty with an earthy and smokey flavor and juicy texture, accompanied by a mulberry steak sauce, poached egg, cheddar cheese, lettuce, tomato and onion in a warm brioche bun.

Grilled Herb Marinated Flank Steak (Php550). Medium-grilled slices of flank steak served with a compound herb butter, thick fried potato wedges, sauteed French beans and cherry tomatoes.

Fish and Chips (Php380). Beer-battered cream dory served with potato fries and a zesty egg dressing.

Pesto Pasta (Php350). House-made pesto sauce with pistachios, microgreens and parmesan. It gets an additional touch of nature with its garnish of edible butterfly pea flowers.

Our group was also able to sample Wyld’s imaginatively prepared signature cocktails such as:

Non-alcoholic drinks

Butterfly Fizz (Php95), made of soda water and fresh lemon juice accented by a butterfly pea flower.

Aloe & Coco (Php90), made with aloe vera juice, fresh basil and nata de coco.

Alcoholic drinks

Afterglow (Php250), made of gin, calamansi liqueur, housemade camote tops syrup and fresh lemon juice.

Radiculous (Php280), made of vodka infused with radish (of all things! :-)) elderflower liqueur, aloe vera juice and garnished with a slice of pickled radish on a spear.

In Love with Cacao (Php295), a mixture of cacao liqueur, coffee liqueur, amaretto, brandy and cinnamon powder. I chose this drink as I’m a coffee and chocolate lover. Sipping on this sweet and icy cocktail in between bites of the food served was refreshing, and it gave me a happy buzz for the rest of the evening.

With its rustic and laid-back atmosphere and its refreshingly unique take on its food and drink offerings, it sure seems like Wyld Kitchen x Bar is a welcome addition to Tomas Morato’s food scene!

Wyld Kitchen x Bar is located at Second Floor, The Grandia Place, 143 Mother Ignacia Avenue, South Triangle, Quezon City, open Sundays to Wednesdays from 5pm to 1am and Thursdays to Saturdays from 5pm to 3am. For inquiries and reservations, call +63 919 9908805.

Did you know you can buy two drinks and get the same two drinks for free at Wyld Kitchen x Bar through Zomato Gold? Zomato Gold provides members with 1+1 deals on food or 2+2 deals on drinks.

You can also book your table using Eatigo to get up to 50% off your food bill.

Metro Manila levels up the dining scene with Zomato Gold experiences

It was just November last year when the world’s fastest-growing dine-out program, Zomato Gold, launched in Metro Manila. Zomato Gold’s ambition is to elevate the city’s dining experience, hence only partnering with top-rated restaurants. The dine-out program has seen immense success in Metro Manila – with more than 60,000 subscribers and over 600 restaurant partners in less than four months of launch.

As a way to enhance and elevate dining in the city, members are invited to exclusive events called Zomato Gold Experiences. These invite-only events treat Gold members nothing short of VIPs and experience only the best of the top-rated restaurants.

Italian Masterclass: A Premier to the Zomato Gold Experiences in Metro Manila

The first Zomato Gold Experience in Metro Manila transported the invited Gold members straight to Italy with a masterclass in Italian cooking! The members in attendance not only created their own pasta by hand, but they also got to attend a pasta tasting session with Chef Ruther Sandico. This event happened in one of Makati’s most happening restaurants, Bar Centrale, famous for their daily-made fresh and authentic pasta.

The Zomato Gold members pulled up their sleeves, secured their aprons, and got their hands deliciously dirty making fresh pasta. The room was filled with laughter and excitement as they experienced kneading dough.

After the class, the members had a well-deserved Tasting Session where they were served Bar Centrale’s top-rated pasta. The story behind each dish was carefully explained by Chef Ruther Sandico, while the members enjoyed their delicious servings.

The Golden Masquerade: The Grandest Zomato Gold Experience At Okada Manila

Imagine extravagant dresses and tuxedos, glamorous masks, endless drinking, dancing, and overflowing five-star hors d’oeuvres… all happening at the best-integrated resort in the country. Now that’s a fantasy come true!

Just last month, the biggest Zomato Gold experience in Metro Manila called “The Golden Masquerade” was held in Okada Manila’s Grand Ballroom. This event was exclusively for members to celebrate Gold’s success in Metro Manila, and of course, as a part of the monthly Zomato Gold Experiences.

Zomato Gold Members were all decked out in their grandiose costumes to experience a world-class event at Okada Manila! Even celebrities and ambassadors such as Heart Evangelista Escudero, Xandra Rocha, Aryanna Epperson, and Vince Uy attended and enjoyed the event.

What’s more? The top two best-dressed pair were awarded with Vivo phones! The “best-dressed couple” won a Vivo X21 each, and the runners-up won a Vivo Y71 smartphone. A cocktail mixology show was also performed by members of the Philippine Flair Underground. Everyone was mesmerized as they watched and took videos of the entertaining performance. As a special treat, they created a special cocktail aptly called “The Golden Drink” that everyone enjoyed through the night.

Do you want to get invited to Zomato Gold Experiences too? Become a member! Not only do you get to be a part of these interesting culinary experiences, but you also get to enjoy 1+1 on food and 2+2 on drinks at over 600 restaurant partners in Metro Manila anytime, any day. Welcome to the future of dining out. Check out Zomato Philippines’ Instagram Page at @zomatoph to find out more about Zomato Gold in Metro Manila.

Lifted from a press release from Zomato.

Zomato Gold provides members with 1+1 deals on food or 2+2 deals on drinks. All you have to do is sign up for a Zomato Gold membership here. Use my code JELLYB to get 20% off the membership fee. .