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Unite with Filipinos all over the world for International Adobo Day--let us all cook, share, and upload now! Send your photos to :) SUBO, MGA KAPATID!



Don't deprive the world of our unique culture, especially of Filipino food! Let us all unite with an Adobo Compact! How? ON JUNE 12, LET'S COOK, SHARE, and UPLOAD! - COOK your own version of adobo - SHARE it with fellow Pinoys and other nationalities, and then take a picture - UPLOAD and email it to We will feature your pics here on our FB page as a testament to the Adobo Compact! Join us, and join the whole world on International Adobo Day!

Cuisinero (Pilot Episode)

Cuisinero (Pilot Episode)

Let Chef J Domingo show you how to celebrate the blessings come harvest time by whipping up the tastiest dishes from farm to plate. Nothing is wasted or taken for granted here, as all ingredients are given equal importance. What this cooking show will make you realize is that farmers are unsung heroes, toiling day and night to feed not just their family, but the great human family that inhabits the earth.

Tales From The Food Zone (Pilot Episode)

Tales From The Food Zone (Pilot Episode)

From the creators of Tales From The Friend Zone comes the cooking show of the ages--Tales From the Food Zone! This is dedicated to all who have been friend-zoned, and the millions of Abangers out there. Remember, there is hope. You may not have Ramon Bautista's dashing good looks, but you can learn how to cook. And the way to a woman's heart is sometimes the road less traveled--through her innards. So enough talk, and let Ramon lead the way!

In the Mood for Food with Ara (Pilot Episode)

In the Mood for Food with Ara (Pilot Episode)

Life is filled with different stories all pointing to the human drama--whether it be about love, family, or friendship. In The Mood For Food with Ara Mina gives you the best of these stories tied together with simple-to-follow cooking demos. Watch how Ara's life unfolds and how she cooks her way through the hearts of the people in her life.

Sawsawan (Pilot Episode)

Sawsawan (Pilot Episode)

What is the one thing that HAS to be on the table of every Filipino household during mealtime? You guessed it--sawsawan! See, what's nilaga without patis, what's chicharon without vinegar? And there are so many different types of sawsawan that if you want to learn them all, you've got to watch the cooking show that's all about that ubiquitous Filipino dip--Sawsawan.

What is Filipino Food

What is Filipino Food

Teaser video featuring Chef Gino Gonzalez, Chef China Cojuangco, Chef J Domingo, Ara Mina, Sam Oh, Ramon Bautista, RA Rivera, and food blogger Spanky Enriquez.

What Is The Future of Filipino Food?

What Is The Future of Filipino Food?

Filipino Food chefs and hosts give their answers to this burning question.

Lutong Bahay with Chef Mitchie Sison

Lutong Bahay with Chef Mitchie Sison

Let Chef Mitchie Sison share time-honored dishes from family cooks. Learn the basics of Filipino home cooking only here on Lutong Bahay.

PINOY HOME COOK VIDEOS! Video #1: My Lola's Arroz Valenciana

PINOY HOME COOK VIDEOS! Video #1: My Lola's Arroz Valenciana

Love to cook at home for family and friends? Love to watch cooking shows? Then we'd like to see YOU cook here on Pinoy Home Cook Videos! Simply record yourself with a camera making a special dish that you'd like to share with the world. You can appear in it as the host, or not. You can record a voice over for it, or not. Whatever works for you works for us, as long as you cook a Filipino dish. If it's a classic, give it your own twist. Or invent your own. Then, upload your video on YouTube and send us the link. If you already have an existing cooking video on YouTube, go ahead and send us the link. We will screen the entries and pick the ones that will go on the show. Not everyone will get in, so make it good!  There will be two cooking videos for every episode. At the end of the show's season, we will pick one winner who will get a special prize and the chance to be featured on Filipino Food    

Bulgogi Brothers Shabu Shabu Invite – September 10, 3 pm Greenbelt 5


‘Scattered Nebulae’ at Chef Jessie Rockwell Club

This whole month of September ‘Scattered Nebulae,’ an art exhibit by dermatologist cum artist Dr. Monina Macam is on show at Chef Jessie Rockwell Club, Amorsolo Square, Rockwell Center, Makati City.

This is the third exhibit by Macam whose first two series Flowers in Bloom Part 1 and Part 2 depicted flora not in their natural form but with distortions in vivid colors.

This time, in Scattered Nebulae, the form is completely removed with free, energetic strokes and drips running across the canvas drenched in bold dramatic shades.


            Macam’s foray into art started in 1997 when she played the role of muse for masters Cesar Legaspi, Onib Olmedo, Solomon Safrid and Efren Samson.

Almost a decade would pass for Macam to pick up the brush herself taking up art courses and learning how to play with charcoal, water color, acrylic and oils. Her effort did not remain unnoticed. Noted artists Ramon Olazo, Al Perez and William Chua gave her encouraging feedbacks. In 2010, Mar Bongalon tutored her to further her study in abstractions.

Macam remains a dentist by profession but has found a true calling in the arts. For her, science and art need not be completely at odds but rather can compliment each other. One is logical, the other imaginative. Together they can create something uniquely beautiful.

For more information, call Chef Jessie Rockwell Club at 890-6543 or 890-7630.


In 1984, Paul Izon Reyes and his classmates frequented an unassuming hole-in-the-wall eatery at the corner of Kalayaan and Salamanca streets in Makati during their grade school days in front of their school. That place was Rufo’s Famous Tapa, one of the first restaurants that opened 24 hours, seven days a week.


After three decades, Reyes is now its proud owner and president, expanding the brand and making it a household name.

Looking back.

Back then, Rufo’s was also a favorite post-party refuge where people would meet after a night of partying, have midnight snacks or early morning coffee.

Everyone who wanted freshly-cooked, real food (not fast food), who enjoyed the simple wooden seats and open-air dining 24/7, would come together at Rufo’s.

“It was like a ‘best-kept secret’ for people”, like me, who knew where to go for budget-friendly Filipino comfort food with the best tapa to match its no-frills ambience,” Reyes said.

He loved the place so much and ate there so often it was like his second home. So when he returned from taking care of a US-based family business after college, he did the next best thing.

“I bought the brand in 2003,” Reyes smiled

30 Years and More

“I grew up seeing my parents open up businesses, closing some and opening others again.  And so I wanted to do my own thing as an entrepreneur,” he said. When Reyes took over Rufo’s Famous Tapa, he ensured that serving delicious, affordable and freshly-cooked Pinoy food 24 hours a day, 7 days a week was his top priority.

Reyes relocated Rufo’s original store last year when the lot owner decided not to renew the lease contract after 29 years.  Rufo’s Makati’s new home in A.Venue Mall, Makati Ave. is a two-storey restaurant that continues to serve the much-loved saucy Tapsilog—signature fried beef strips, garlic rice and egg (which goes by the popular tagline, “Sauce Pa Lang, Ulam Na!”) —plus an array of Filipino comfort food that people have come to love since the ‘80s.

There is nowhere for Rufo’s to go but up. Today, Reyes is the founder of Rufo’s Famous Franchise Corporation (RUFOCORP) which has been awarded twice as “The Fastest Growing Franchise” and the “Best in Franchise Support” by Entrepreneur Magazine. Rufo’s goal is to continue to expand aggressively through franchising a chain of restaurants nationwide, pleasing customers with its round-the-clock dine-in, delivery and take-out services. Rufo’s has 21 branches, half of which are franchisees.

“A Rufo’s Famous Franchise is easy to operate,” explained Reyes. “All products are prepared and packed in the Central Commissary. We operate 24/7 so the restaurant earns while you sleep.  Our collaboration with Francorp (The World Leader in Franchising) guarantees a well-designed franchise system that benefits both the franchisor and franchisee. In addition, our partnership with Chinabank Savings helps us to continue expanding our back office and manufacturing facility.”

On its 30th anniversary this year, Reyes promises more stores, new items on the menu (“Like french fries that with a famous tapa sauce dip!”) and further expansion outside Metro Manila. Plans to open in the provinces and even in the US are underway.  The company is gunning for 30 stores this year to mark its 30th year.

After 30 years and thousands of saucy tapas served, Rufo’s dream has just begun.

For more information on the Rufo’s Famous Franchise Program call  U-Franchise at 0917-881-6999 or 634-0586, email, visit or follow “Rufo’s Famous Tapa” on Facebook, Twitter and Instagram

GOUTRITIS fights Gout with natural nutrients from tart cherries


Think gout and what comes to mind is pain.

Those suffering from this condition know all too well the severe, debilitating pain that emanates from a joint – often the one at the base of the big toe – where uric acid crystal deposits have formed because of the build-up of uric acid in the bloodstream.

Thankfully, relief is in sight with GOUTRITIS, an all-natural food supplement that contains tart or sour cherries, which have a high content of anthocyanins, antioxidants and potassium.  All these natural nutrients combine to effectively and safely reduce inflammation and contribute to alkalizing the body, which is helpful in reducing pain associated with gout.

It is available at Mercury Drug stores nationwide in blister packs of 10 capsules (P100) and pharmacist packs containing 10 blister packs (P1000).  It also comes in jars of 90 capsules.  GOUTRITIS, is FDA-approved and 100% organic. It has no side effects commonly associated with prescription drugs such as drug-induced liver disease.

Three capsules of GOUTRITIS, taken daily before breakfast, will help the patient manage his gout on top of doctor’s orders to take the prescribed medication, maintaining a healthy and  balanced diet low on Purine-rich foods, drinking plenty of water to rehydrate the body and flush out excess uric acid, exercising regularly and maintaining a healthy body weight.

Gout affects mostly men between the ages of 40 and 50. The disease seldom occurs in premenopausal women and children.  It is caused by the build-up of high uric acid in the blood. Uric acid comes from the breakdown of substances called Purines.  Purines are found in all of the body’s tissues and in foods like liver, dried beans and peas, asparagus, meat gravies and broths, mussels and sardines and anchovies, among others.

Normally, excess uric acid passes through the kidneys and out of the body in urine. People with gout, however, either overproduce or fail to excrete the substance which then accumulates in their blood.  As a result, some of the uric acid gets deposited in joints and sometimes, even in organs like the skin and kidneys.

Gout is characterized by attacks of severe joint pain and swelling that are sometimes accompanied by fever. The most commonly affected joints are those of the foot especially the big toe, the ankle, and the knee, although gout can affect any joint of the body.

GOUTRITIS can help ward off these painful attacks because its main ingredient, tart cherries (Prunus ceranus), contains a lot of healthy substances that combine to ease this painful affliction.

Included is Quercitin, which prevents swelling by inhibiting the release and production of histamine, which causes inflammation.   Tart cherries also contain a subclass of flavonoids called anthocyanins that can block pain and reduce levels of uric acid. The anthocyanins in tart cherries inhibit xanthine oxidase, an enzyme involved in the production of uric acid.

Tart cherries are high in antioxidants, which are important to gout patients because of their ability to fight free radicals that are responsible for damaging cells and slowing down the repair and recovery mechanism of the human body.

Other substances in tart cherries are potassium, an important electrolyte which helps the body excrete excessive amounts of uric acid.  Potassium helps provide fluid balance and maintain proper kidney functions.  It helps gout patients by turning the hard painful crystals into a liquid form that the kidneys can process in order to eliminate it during urination.

Tart cherries also contain Vitamin C and fiber.  Studies show that consistent intake of Vitamin C can help reduce uric acid levels by up to 50 percent, and control inflammation of gout-ravaged joints, which is a primary cause of severe gout pain. Although an average serving of tart cherries offers only 2g of fiber against the recommended daily dose of 24g, it is a start in the right direction for gout patients who are advised to maintain a healthy weight.

With GOUTRITIS, all these natural benefits of tart cherries are readily made available to gout patients.

For additional product information, contact consumer hotlines 524-6549, 354-2208 to 09 and 0947-4890262.  You may also email or visit and

ART & FOOD: ‘Frieda, Kankan and Nina Sketches and Paintings’ at Chef Jessie Rockwell Club

Chef Jessie Rockwell Club located at the Ground Floor of Amorsolo Square, Rockwell Center, Makati City presents ‘Frieda, Kankan and Nina Sketches and Paintings’ for the whole month of August.

This is the first group show of Frieda Colet Lim, KanKan Ramos Lim and Nina Lim Yuson who are connected by marriage and most of all by a shared passion for the arts.

Frieda will have 20 pieces of charcoal, watercolor and pastel mostly portraits. Painting for her is a therapeutic tonic and considers her portraits personal. “I have to be inspired by my subject.”

KanKan’s 15 pieces are mostly pen and ink with a number of large acrylic abstract pieces. A digital marketer by profession, KanKan says that painting and sketching keeps her grounded and provide a way for her to bond with her 3 kids. “We all love painting together.”


Travels are the main focus of Nina Lim Yuson’s works. She does quick on-the-spot sketches then lay on watercolor on the pieces later on. She has published three editions of ‘Nina’s Travel Sketches’ filled with inspirations from her travels in Asia and the Pacific as well as in Europe and the Americas. Nina will have 35 pieces on show, pen and ink and watercolor.



For more information, call Chef Jessie Rockwell Club at 890-6543 or 890-7630.


 Indulge your palate with something exotic like Crocodile BBQ and Octopus Ceviche.

Two Seasons Coron Island Resort and Spa has a lot more to offer than its distinct natural beauty  (the blue sea, sun-kissed shores, powdery sand, lush mangroves).  A visit to this tropical paradise is made exceptional because of its luxurious bungalow-type accommodations, a world-class spa, top-rate amenities and delicious cuisine.

Dining at the resort’s Sulu Restaurant and Bahura Bar are island adventures on their own  that guests can look forward to.

The gustatory experience consists of indulging in Sulu Restaurant’s Filipino and international dishes amidst a tropical ambiance while relishing a breath-taking view of the surrounding waters in nearby islands.

Start with the Crispy Soft Shell Crab with Pomelo Salad, Octopus Ceviche with Papaya and the Lobster Sashimi to whet your appetite or the Crocodile BBQ for the more adventurous guests.

The pizza and pasta dishes are great options. Try the specialty of the house: Four Cheese Pizza— a thin, crisp fusion of cheddar, blue cheese, mozzarella and parmesan. Indulge in the creamy Truffle Shiitake Mushroom Pasta or the Gambasetti, a classic concert of fresh shrimp, garlic, chili and pasta in a delicate paprika sauce.

For Asian delights, choices include the Beef Rendang, Crispy Rack of Pork with Char Siu Rice, and all-Filipino comfort food like the Angus Tapa, Lechon Kawali, Lengua Sisig and Crispy Pata.

But if you want to go all the way and spoil yourself with specialty meats, Two Seasons Coron recommends the Lengua Sulipena and Crocodile in Coconut Sauce which would challenge any adventurous appetite. Desserts, of course, should not be dispensed with because there’s always room for Maiz Con Hielo, classic Halo-Halo and other western and Filipino decadent sweets to round up every meal.


Two of the bestsellers at Two Seasons Coron Island: Crocodile BBQ (left) and Lobster Sashimi (right)

Chef Ryan Dimapilis also welcomes the special preferences of guests—molecular gastronomic dishes included. So be prepared for unique tastes, breathtaking execution and bursts of flavor in every unusual dish requested off the menu.

Bliss at Bahura Bar

Gratifying one’s senses doesn’t only mean basking in the sun or taking a trip in one of  the resort’s speedboats to  the ideal snorkeling  or dive site. It can also mean getting a relaxing massage at the Narra Spa and winding down at the Bahura Bar after an action-packed day.

Guests can choose to sip their rum, cognac, and whiskey while playing a fun round of billiards or they can enjoy their drinks as they try to outdo each other in a croon-fest at Bahura Bar’s videoke room.

Two Seasons’Sulu Restaurant and Bahura Bar offer dishes that warmly greet each morning, provide excellent repast at noon and cap the night with much aplomb.

At Two Seasons Coron Island Resort and Spa, the ultimate island adventure beckons.

(For inquiries, call (632) 410-2075 to 80; fax number (632- 732-1747/ (632)  411-8209; email address – Also check out Like us on facebook: Two Seasons Coron lsland Resort or visit Nena Building, 132-A Bayani Street, corner Araneta Avenue, Quezon City 1113).


It’s true, there’s now a hotel in the City of Manila with five-star amenities but at three-star rates!

Right in the heart of downtown Manila, you’ll find Hotel Benilde Maison De La Salle, the first and only “premier hotel school” in the Philippines. Actually, it was first launched in 1999, formerly as College of St. Benilde Hotel. But a year ago, CSB Hotel was closed for a major renovation and rebranding which cost the management as much as P250 million.

The move was imperative and Br. Dennis Magbanua, FSC, President & Chancellor of DLS-CSB said, “Being the trailblazer in tourism and hospitality management education, we needed to walk the talk.” He added that, “We also want to give SHRIM students the most realistic simulation that we could by providing them with facilities that are at par with industry standards. As far as our name is concerned, we also changed it in line with our branding strategy; Hotel Benilde Maison De La Salle will become the standard in all subsequent La Salle properties of the same nature, not only in Manila but around the world.”

On the other hand, Gil Victor Acuña, Program Chair for the Hospitality and Tourism track of DLS-CSB SHRIM (School of Hotel, Restaurant and Institution Management) pointed out, “We are the only premier hotel school that uses equipment at par with five-star facilities in order to simulate a real hotel setting for the practicum requirements of our students.” He also said during the opening that they are grateful to the late Br. Andrew Gonzalez, FSC who greatly inspired them and was a prime mover in applying global industry standards in the school.

Not only that, Acuña also revealed that they are also “promoting Filipino cuisine.” In fact, they have a subject solely devoted to our native cuisine from Day One. Part of this program is taking the students to various provinces to learn more about regional cuisines, “from how to cook signature dishes and to sourcing the ingredients.”

Benhur Ong, Vice President for Administration, DLS-CSB. disclosed that the hotel’s new look was brought to life through the collaborative efforts of the faculty who are industry practitioners, administrators and famed architects like Manny Samson and Rogelio Villarosa. Ong affirmed, “Together, they put together the hotel’s warm and cozy vibe, an elegant though minimalistic and modern impression.”


Dennis Sebastian, General Manager of the hotel, who headed the tour of the facilities for the media, said that the hotel has 49 well-appointed rooms which include a Presidential Suite, Deluxe King and Deluxe Queen as well as Dormitory Rooms. The hotel also boasts of rooms that are friendly to PWDs and the hearing-impaired. It is the only hotel which provides free mini bar, WiFi, local calls, use of the gym, in-room coffee and tea and more!

To date, the hotel has two F&B outlets open to the public such as the ground floor coffee shop and the unique Restaurant Vatel at the top floor with a view of the Manila and Makati skyline. The hotel also has facilities for corporate and social events like the Halle de Aquitaine that can comfortably seat 250 guests for a banquet.

Robert Tang, Vice Chancellor for Academics, said that “the renovations we implemented were not only physical, we also redefined the hotel experience.” Hotel Benilde is a “teaching hotel” and a “live laboratory” which prepares “industry-ready” men and women.

Hotel Benilde Maison De La Salle (Arellano Street cor. Estrada, Malate) is a mere 15-minutes ride from the country’s major international and domestic airports via SLEX. Moreover, it is near premier tourist attractions such as Intramuros, Rizal Park and Manila Bay. It’s very accessible to major malls, LRT, jeepney and bus lines.


By the way, Hotel Benilde offers “soft opening room rates” at 40 percent off inclusive of tax rates and service charge. A “gem” indeed!

For more details, please visit



Women empowerment is not a fad, it is recognized worldwide as an essential element for sustained development. The United Nations has included it among its Millennium Development goals. Empowered women perform varied roles society—economically, socially, politically and militarily, aside from taking care of their families.

Filipinas are no strangers to women empowerment, however, not a few tend to overlook their own physical needs. To stay empowered, women must be healthy and should take mineral and vitamin supplements such as iron and calcium if these essential nutrients are not satisfied by their diet. For instance, women lose iron during their monthly period. Women who are pregnant may also suffer from iron deficiency and this may lead to a weak immune system, lack of energy and they may end to get tired easily.

Another strong foundation of a productive life is strong bones, thus women need to build a calcium bank from childhood to enhance bone development. Based on the Institute of Medicine’s 2011 Dietary Intake of Calcium and Vitamin D, the daily recommended dose of calcium is 1,300mg for women 9 to 18 years old; 1,000mg for women 19 to 50 years old and 1,200mg for women 51 and older. Lack of calcium leads to osteoporosis especially when menopause occurs and estrogen production declines.

Many foods are now fortified with vitamins and minerals but still, these may not be adequate to meet a woman’s daily requirements. Although there are supplements available in the market, some women find them difficult to take citing formulation that are hard to swallow or leave an aftertaste.

Now comes CalChews in convenient chewy candy form available in 2 variants—Creamy Caramel and Rich Chocolate. CalChews also has Vitamins K and D, the latter enhances calcium absorption, helps build strong bones as well as in maintaining bone density. On the other hand, Vitamin K helps in the formation of normal bone protein.


Stay healthy in any weather with a daily dose of Vitamin C.


Keep yourself and your family healthy with Poten-Cee Vitamin C. Cochrane Collaboration, a group of experts which systematically reviews existing clinical studies, revealed that regular intake of Vitamin C is effective in shortening the duration of common colds among children and adults.

By reducing the colds’ severity, Vitamin C cuts by half the risks of common colds among people exposed to short periods of physical stress like athletes. Vitamin C is more effective when taken regularly instead of taking it when already sick or just about to go into strenuous activities.

In the Philippines, the Food & Nutrition Research Institute (FNRI), disclosed that the daily intake of Vitamin C has decreased considerably since 1978. Daily per capita intake in 1978 was 66.8mg but dropped to 46.1mg in 2003; lower than the recommended 65mg to 75 mg daily intake for males or females, 13 years and older.

For those who are not getting enough Vitamin C, Poten-Cee can fill the gap. It’s available in drops and tablets for children, infants and adults.

Vitamin C is an antioxidant which increases the body’s immunity against diseases; it helps the skin and the hair stay healthy; keeps the teeth and gums strong.