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INTERNATIONAL ADOBO DAY COOK, SHARE & UPLOAD

INTERNATIONAL ADOBO DAY COOK, SHARE & UPLOAD

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

WE DECLARE JUNE 12 AS INTERNATIONAL ADOBO DAY!

WE DECLARE JUNE 12 AS INTERNATIONAL ADOBO DAY!

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 info@filipinofoodnetwork.com 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 Network.com?

What is Filipino Food Network.com?

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 Network.com 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 Network.com.    

Young bakers shine in URC Flour’s “Flourish Pilipinas 2014″

Rachelle Janne Javier of the University of Perpetual Help System DALTA in Las Piñas, and Alfie Jaca and Mary Joy dela Cruz of St. Louis College Valenzuela were hailed  regional grand winners in the Metro Manila leg of “Flourish Pilipinas 2014.” Besting 61 other contenders, these young bakers wowed the judges with their special scrumptious baked creations that highlighted local fruits and produce.

Now on its second year, Flourish Pilipinas is the nationwide baking competition of Universal Robina Corporation (URC) Flour Division that celebrates, nurtures, and preserves Filipino flour-based delicacies throughout the country, promoting Philippine tourism through the country’s varied and unique breads and pastries.

The Board of Judges composed of Chef and Yummy food columnist Eliseo “Junjun” de Guzman, URC Flour Division Technology Manager Nic Ines, and Yummy magazine Associate Food Editor and professional food stylist Sharlene Tan, reviewed the recipes based on taste, appearance, creativity, and use of local and indigenous ingredients.

The three regional grand winners all received baking course scholarships to school of their choice worth P25,000 and cash prize of P10,000 in cash from URC Flour Division, KitchenAid Hand Mixers and Choppers, and gift packs from sponsors.

         Rachelle Janne received the top prize in the Bread category with her recipe 7,107 Island Sweet Bread. The tasty treat stars indigenous ingredients such as coco jam, pili nuts, dried mangoes, and raisins.  A Hotel and Restaurant Management student, Rachelle Janne shared that she has always loved to cook, but discovered her talent in baking when she joined a school organization. When she found out from a friend that URC Flour Division was holding a baking competition, she felt that it was a chance for her to hone and showcase her skills.

rachel-javier-n-recipeRachelle Janne Javier of the University of Perpetual Help System DALTA in Las Piñas, captured the sweet flavors of the Philippines in her 7,107 Islands Sweet Bread.

         Alfie took the top prize in the Cake division with his Jack and Anna Chocolate Cake, named after its star ingredients jackfruit and bananas. The winning baker said that he chose these native fruits because they are sweet and abundant in the country. “Jackfruits are also healthy sources of calories and does not contain cholesterol,” he added. For Alfie, joining Flourish Pilipinas 2 was unforgettable and inspiring. “The competition fueled my passion for baking, and developed my creativity and versatility,” he said. “I am very thankful that companies like URC Flour take the initiative to support young bakers and pastry chefs like us.”

alfie-jaca-n-recipeAlfie Jaca of St. Louis College Valenzuela incorporated his favorite fruits, jackfruit and banana, in his Jack and Anna Chocolate Cake.

           Mary Joy’s Lengua Cookie Sandwich with Pili Nut Kisses earned her the grand prize in the Cookie Category. The recipe boasts of the combined flavors of chocolate and barako coffee, and calamansi and vanilla, plus a refreshing mango yogurt cream and chocolate ganache filling. Set on a lengua cookie, the dish is topped with a pili nut kiss.  The young baker shared that joining Flourish Pilipinas 2 was an enjoyable and unforgettable experience.

mary-joy-dlcruz-n-recipeMary Joy dela Cruz of St. Louis College Valenzuela created the Lengua Sandwich Cookie with Pili Nut Kiss, filled with the goodness of chocolate, barako coffee, calamansi and vanilla.

25th Year French Baker launches Paris fly-off promo as thanksgiving to its loyal patrons

The French Baker,  the original French bakery-cafe that first opened in SM City North Edsa 25 years ago; together with Insight Vacations, Rajah Travel Corporation and Etihad Airways, today launched “Visit Paris in Summer 2015”, a raffle promo where one lucky winner will get the chance to visit and experience Paris, France next year.

This much-anticipated promo marks French Baker’s 25years of bringing European-style breads in the mass market, and the company’s way of saying ‘thank you’ to the customers who have embraced and supported the patisserie over the years.

“It was in 1985 when I travelled to Europe for the first time that I fell in love with PARIS and her baked goodies. Since then I’ve dreamt of doing the same so that I can impart a similar experience to our kababayans in the Philippines,” shared Johnlu G. Koa, professor turned entrepreneur, and now Founder and CEO of The French Baker.

Johnlu-KoaJohnlu Koa toasts the guests at the 25th anniversary celebration of The French Baker of which he is the president and CEO. With him (from left) are his beauteous wife Alu and “ninong” Sen. Edgardo Angara.

“It is for this same reason that we wanted to give back to our loyal customers the same French experience not just through our products, but by giving one lucky winner a chance to see and feel for themselves the beauty and charm of Paris.”

Experience France

“Visit Paris in Summer 2015” gives one lucky winner and three of his companions an all-expense paid 10-day trip to Paris through luxury escorted tours provider Insight Vacations, together with Rajah Travel Corporation, and Etihad Airways as the official airline.

Johnlu-Koa-and-company

Johnlu Koa (3rd from left) with The French Baker’s foundation partners who share their blessings, time and resources with the less fortunate.

Every P500 worth of dine-in and take-out single receipt from any The French Baker branch entitles the customer one raffle coupon.  The promo will run from November 5, 2014 until March 15, 2015. Grand Draw will be on March 20, 2015.

25 The French Baker gift certificates worth P5,000.00 each are also up for grabs.

The grand prize winner will get to spend at least three days in each of France’ key cities, including Paris, the old Roman City of Nimes; and finally in Monte Carlo.

“People may ask why four tickets for one winner, and not four winners with one ticket each?” Koa furthers. “The reason is that we wanted the winner to see the charms of France and experience that magical feeling together with family and friends, and not just by themselves.”

“We are very excited for this promo,” said Sheryl Lim, Regional Director for Insight Vacations. “We see it as a perfect way for The French Baker to celebrate 25 years in the country, and for showing their gratitude to their loyal customers.”

Insight Vacations also launched its 2015 itinerary and magazine, which is available through Rajah Travel Corporation.

“As a company known for our world-class travel itineraries, we will make sure that through Insight Vacations, we will provide the winners with only the most immersive look at French history and culture.” said Aileen Clemente, Rajah Travel Corporation Chairman and President.

Likewise for Etihad Airways that will fly the winners in class.

“We give utmost importance to the safety and comfort of our customers,” said Juan Torres, General Manager for the Philippines at Etihad Airways. “Our winner will surely experience great service and hospitality that the Etihad Airways is known for.”

25 years of The French Baker

Apart from the raffle promo, The French Baker also featured a spectacle of fashion, art, music, entertainment and food in the form of tableaus at the Fashion Hall of SM Megamall:

French-Baker-breadsPart of the sumptuous buffet served at the 25th Anniversary celebrations of The French Baker held at the Mega Fashion Hall of SM Megamall.

The Art tableau, which are decorated with paintings from France; the Fashion Tableau, with models dressed in Parisian Chic; the Wine and Cheese tableau, which offered exquisite cheeses from different parts of Europe; and the Food tableau, which provided a delectable choice of entrees.

Opening its first branch at the SM City North Edsa in 1989, The French Baker began as a startup selling French-inspired breads and pastries such as baguettes, croissants, sourdough and tarts alongside local favorites like pan de sal and ensaymada, until it expanded into a casual dine-in that also offers soups, salads, pasta and pizza.

It prides itself as the first establishment to introduce European-style breads and pastries in the Philippine market, and the first to employ the nightly half-price sale to ensure the freshness of baked goods to be sold the next day.

Today, The French Baker has 52 branches all over the country, and has expanded to include The French Baker “Salon de The” edition.

“This is a noteworthy milestone not only for me but for all of us. I thank you all for the support, especially those who have been patronizing our products since we opened 25 years ago. We have achieved so much, and I hope you keep on supporting us so we can do more in the future,” Koa said.

Another milestone

Meanwhile, Koa has garnered yet another milestone for his exceptional business management performance after receiving an award for the Outstanding Category of the Asia-Pacific Entrepreneurship Awards (APEA) held recently at the Dusit Thani Hotel in Makati City.

APEA is an awards ceremony organized by Enterprise Asia that honors entrepreneurs in the Asia-Pacific region who have shown outstanding leadership and innovation when it comes to managing their businesses. It aims to bring together businessmen from different countries and improve the economic development across the region.

Koa is one of the very first Filipino entrepreneur in the history of APEA to be given the coveted award. Speaking at The French Baker 25th anniversary celebration, Koa said he is proud to be able to show the world the passion and perseverance that drives many Filipino entrepreneurs like him.

“I am very happy and proud to be the first Filipino entrepreneur to receive this prestigious award. This is a significant achievement not just for me but for all the hardworking entrepreneurs  here in the country,” Koa said.

FONDUE FACTORY CAFE Brings “chocolatey” excitement

The Fondue Factory Café, the most innovative and first-of-its-kind “Express Chocolate Fondue” dessert concept in the country, recently provided the local media with an unforgettable chocolaty experience at one of the country’s largest malls—SM Mall of Asia.

A brainchild of co-founders Jovee Vargas, a self-taught dessert whiz, and Joe Bailey Guerrero, a visionary entrepreneur, Fondue Factory Café started with the notion that “everything tastes better with chocolate.” With that vision, the partners created a fondue chocolate business that will provide people who love chocolate the opportunity to enjoy their favorite chocolate treats together with their choice of fruits, pastries, and a whole lot more easy-to-grab dessert items.

business-partnersBusiness partners and “chocoholics” Jovee Vargas and Joe Bailey Guevarra are behind the Fondue Factory

     Vargas manages Fondue Factory Café’s commissary and kitchen and is the brainchild of their luscious chocolate fondue, while Guerrero, with his vast experience in business administration, events management and sales and marketing, takes care of the company’s business operations.

“For Fondue Factory Café, I formulated chocolate mixes that are truly home-grown, which you can’t buy in any commercial outlet. I use 100% real chocolate and you can really taste the difference! These chocolaty products are the subject of long hours of painstaking research in order to get the right mix, consistency and flavor of chocolate that the public will truly love, alone or with fruits or pastries,” explains Vargas.

fondueFondue all you want and the best-tasting chocolate ever to go with marshmallow, fruits and more!

     For his part, Guerrero said what they offer are “chocolate fondue treats that are not only delicious and of quality creaminess but also easy on the budget,” particularly for families with kids—even the kids at heart—to really enjoy and savor as a favorite family snack during bonding time after work or school, or even on a lazy weekend.

Fondue Factory Café, which started back in late 2012, offers a varied choice of fruits, baked goodies and confectionaries to be dipped in their choice of Premium Dark, Milk or White Chocolate, in order to make that perfect lip-smacking chocolate dessert and snack fare everyone will enjoy.

Each Fondue Factory Café outlet serves some of the best chocolate treats in town where you can find specially designed fondue cups and sticks, pies and sandwiches, chocolate-dipped strawberries and other fruity delights, desserts expertly placed in shot glasses, designer cupcakes, chocolate truffles, plus coffee and other high-quality, value-for-money refreshments.

And everyone who will go to any Fondue Factory Café cart or counter will find their experience truly enlightening. With an eye-catching and engaging look in terms of modern design and construction that provides each with a classy, high-quality feel, it would be hard to resist the urge to go and try out the chocolate goodness flowing from each chocolate fountain. Coupled with its well-trained and friendly staff, no wonder that many people, mostly families and groups of friends, often take the customary “selfie” photo poses in front of every Fondue Factory Cart.

Aside from providing exciting chocolate desserts and other snacks in their counters, carts or kiosks, Fondue Factory Café can also offer their chocolate fondue fountain expertise through “off-site” dessert bar catering services. Fondue Factory Café provides customized catering packages ideal for special events like birthdays, family parties or reunions, corporate gatherings, weddings and other important occasions.

fresh-fruitsFresh fruits taste better at the Fondue Factory, of course, with chocolate!

     “Filipinos are among the world’s best lovers of chocolates and more importantly, they know the kind of chocolate that they want. Plus the fact that everyone is so delighted with the chocolate fountain concept that it has become a staple in many gatherings. With Fondue Factory Café, they can now enjoy their chocolate fondue treats anytime by simply going to our stores and take pleasure in our chocolate offerings,” adds Guerrero.

Fondue Factory Café spacious counters are found at SM Mall of Asia in Pasay and SM Marikina, or you can visit their carts and counters at Market! Market! In Taguig City, SM Hypermart in Pasig City, Glorietta in Makati City, SM San Lazaro in Manila, Robinsons Forum at the corner of Boni Avenue and EDSA in Mandaluyong City and soon at SM North EDSA in Quezon City and Trinoma.

Visit http://www.fonduefactorycafe.com for details and franchise inquiries.

CHEF CARA DAVIS Passion for Cooking

        The petite Filipino-Canadian chef shares three of her favorite recipes ideal for the holidays.

Pretty, petite but with a huge passion for cooking and a big heart for Filipinos—that’s  young Chef Cara Davis. She came for a brief visit but she could not help sharing her immense kitchen wizardry with foodies and students at The Maya Kitchen.

Chef-Cara-DavisBeautiful and talented Filipino-Canadian Chef Cara Davis spent part of her short vacation in the country recently sharing her special European dishes at The Maya Kitchen.

        She will always be grateful to her “alma mater” for as Chef Cara says, “It is at the Maya Kitchen where I found my calling.” She holds the distinction of being the youngest at that time, to take up cooking lessons and finished the course with aplomb.

During the demo, Chef Cara’s family and friends from Negros like her Tito Pepet Jalandoni came in full force. She said that her family loves to eat and her parents, Chris and Anna Davis, gave her total encouragement and support when she told them that she wanted to be a chef. In Canada, before she enrolled in cooking school, the would-be chef recalls, “My parents and I had a great time food-tasting so I would be familiar with the restaurant scene.”

Despite her exposure to European cooking, Chef Cara has not lost her taste for Filipino delights. “I love adobo, pinakbet and the Mango Tart of Negros. This Christmas, I will miss again puto bumbong but I will learn how to make it and perhaps, make it popular in Canada, too.”

Three days after her demo, Chef Cara was set to go back to Canada “to work, to learn more” however, she promised to come back for another demo at The Maya Kitchen.

SALMOREJO SOUP
(A classic French dish which uses a blend of herbs.)

 Salmorejo-Soup

Ingredients:

8 pcs. plum tomatoes, cored & halved

½ clove garlic

½ pc. small yellow onion, sliced

2 tbsps. sherry vinegar

8 ozs. 1 day-old baguette, cut into large cubes

¼ to ½ cup ice water

freshly ground black pepper, to taste

1 cup extra virgin olive oil, plus more drizzling

Garnish:

3 pcs. hardboiled eggs, coarsely chopped

150 grms. Jamon Serrano, oven-baked till crisp

rustic bread

olive oil

Procedure:

  1. In a blender, add mixture of tomatoes, garlic, onion, vinegar, bread cubes, water, a pinch of salt, pepper and olive oil. Blend all ingredients until smooth.
  2. Add water if you find the soup too thick or bread if it is too thin.  Season with salt and pepper.
  3. Strain to remove the tomato skin.
  4. This soup may be eaten as is or garnished with chopped hardboiled egg and crispy Jamon Serrano chips.  Serve with rustic bread and drizzle with olive oil to finish. Serves 6 to 8.

 

CHICKEN FINES HERB
(This classic dish uses a blend of herbs popular in traditional French cuisine.)

Ingredients:

4 pcs. chicken breasts, cut in half

salt, to taste

pepper, to taste

Maya All Purpose Flour for dredging, if desired

1 fluid ounce clarified butter

¼ oz. shallots, minced

1 cup white wine

4 cups jus lie or demi glace (reduced chicken stock 1/16th)

1 cup heavy cream

salt & pepper to taste

½ cup fines herbs (chives, parsley, tarragon)

Procedure:

  1. Blot the chicken breasts to dry; season with salt and pepper. Dredge in flour if desired.
  2. Heat clarified butter in a large sauté pan set over medium high heat or until almost smoking.
  3. Brown chicken on both sides and finish cooking in a 350F oven until cooked. Keep warm at 180F/82C while making the sauce.
  4. Heat butter in sauté pan set over medium high heat. Add shallots and sweat until translucent and aromatic.
  5. Add the wine and reduce until nearly dry. Add jus lie or demi glace.
  6. Bring to a simmer and reduce slightly. Add cream and continue to simmer the sauce to reach a good flavor and consistency. Season with salt and pepper.
  7. Remove from fire and strain. Add finely chopped fines herbs to finish.
  8. Slice chicken breast as desired, arrange on a serving plate and pour sauce over.
  9. Garnish as desired.

 

ST. PETER FISH WITH BEURRE BLANC
(St. Peter fish is tilapia, it is not easily overcooked and is perfect with the velvety and tangy sauce.)

 St-Peter-fish

Ingredients:

St. Peter ‘s fish fillet, skin removed

salt to taste

Beurre Blanc Sauce:

1 lb. cold, unsalted butter

1 cup dry white wine

½ cup white wine vinegar

1 tbsp. shallots, finely chopped

calamansi juice to taste

Procedure:

  1. Prepare Beurre Blanc sauce. Cut the butter into ½-inch cube and chill. Heat the wine, vinegar and shallots in a saucepan until the liquid boils, then simmer until the liquid is reduced to about 2 tablespoons.
  2. Once the mixture is reduced, lower the heat and add the chilled cubes of butter, one or two at a Remove from pan from heat while whisking in the last few cubes of butter.
  3. The finished sauce should be thick and smooth. Add calamansi juice for acidity, if desired. Season with salt. Keep warm. Strain the shallots, if desired.
  4. Prepare fish: Dry with apeper towel. Season with salt on both sides. In a sauté pan, sear fish on both sides until golden brown and crispy. Serve with Beurre Blanc sauce. Serves 2.

 

 

TOKYO TONTEKI Home of the Best Ever Pork Loin Steak

Welcome to TOKYO TONTEKI!

In a food landscape where breaded, deep-fried pork is right at every corner, Tokyo Tonteki steps out of the box and offers perfectly seasoned, slow-cooked pork loin steak. No wonder Tokyo Tonteki’s first branch at the UP Town Center took the metro by storm when it opened last year. From the same group that brought in Chili’s, Super Bowl of China, and Nanbantei of Tokyo, Tokyo Tonteki launches its new branch at the 2nd level of Greenbelt 5. Expect food lovers to troop to this new location for their pork loin steak fix!

The meat of the story

Tokyo Tonteki is the brainchild of Shusaku Namikawa, the owner and founder of the original specialty restaurant in Japan, who was drawn to “tonteki” (Japanese for “pork loin steak”)—a local dish he had during a trip to Yokkaichi City, in Japan’s Mie Prefecture. But being young and idealistic, Shusaku-san wanted a thicker, juicier, and the most tender pork loin steak served with a flavorful signature sauce.  His quest for the perfect   pork loin continued, devoting years learning everything he could about tonteki.  The search culminated with the birth of Tokyo Tonteki.  He discovered a unique way of cooking pork loin steak that he combined with his very own sauce made of aged fruits, vegetables and spices.  The result was pork steak that is incredibly tender and tasty.

Shusaku-san opened the first Tokyo Tonteki restaurant in Shibuya, Japan and it immediately became a rising star in Japan’s culinary landscape. He believes that it is best to share this delectable dish outside of Japan and so he expanded in Asia. When it opened in the country October last year, Filipinos lined up, ready to be delighted with the burst of umami flavor in every bite.

“What makes us unique is that our pork loin steak is not breaded. What you get is a piece of thick, tender and tasty tonteki, with fresh sides and sauces made from scratch,” said Laine de Jesus-Vallar, senior marketing manager of Tokyo Tonteki.

Aside from serving only the choicest, premium high-grade pork loin meat with the perfect harmony of fat marbling, the secret is also in the cooking. The meat is cooked in low temperature, keeping it tender while ensuring that all its natural juices are locked in. The pork is then “tontekified” leading to an explosion of great flavors.

The Regular Tonteki Set is comprised of thick and tender pork loin cuts served with the signature Tonteki sauce and topped with garlic chips. Each set includes bean sprouts, shredded cabbage, pickled cucumber, steamed Japanese rice and pork miso soup. Extra refills of these side dishes are free.

Tonteki Sets come in a variety of size and signature sauces. There’s the Large, Chopped, Regular and the Ginger-Flavored Tonteki Sets. Signature sauces are Tonteki Sauce, Onion Steak Sauce, Ginger-Flavored Pork Steak Sauce, and Teriyaki Sauce.

Tonburg Sets (Tonburg Steak Set, Cheese Tonburg Steak Set and Pineapple Tonburg Steak Set), meanwhile, are made from 100% premium ground pork meat patty with diced onions doused with the restaurant’s original Onion Steak Sauce.

If you are partial to chicken, you should try the Chicken Steak Sets.

All orders are served with bean sprouts, shredded cabbage, pickled cucumber, steamed Japanese rice and pork miso soup that can be refilled as desired.

Other foodie favorites

Filipinos will definitely look for Katsu sets and Tokyo Tonteki is not one to deprive any craving. Browse the menu and you will find out a whole line of katsu sets, including the Salmon Fry (fillets of Noweigan pink salmon that are ocean fresh), Menchi (100% premium ground pork) and the Ebi Fry (fresh tail-on shelled shrimp).

Extraordinary appetizers will whet your appetite and will add flair to your meal.  Start off with the Spring Roll of Prosciutto, Avocado and Onsen Egg, which is as unique as it is delectable. Prosciutto replaces the usual spring roll wrapper and inside, you’ll find a wonderful surprise—perfectly cooked egg and creamy avocado.

A popular side dish is Stir-Fried Japanese Mushrooms, another bestseller. Enoki, Eringi and Shimeji Brown mushrooms are sautéed in butter and seasoned with select Japanese spices topped with Katsuobushi, the famous smoked Japanese fish flakes.

Tokyo Tonteki’s Special Fried Rice with Egg will please rice-loving Filipinos. Japanese rice is sautéed in garlic, chili, premium Japanese shortening, select spices and seasonings, spring onions, toasted garlic chips and one egg, cooked sunny side up.

Your favorite desserts are also on the menu: rich and decadent Chocolate Cake, Chocolate Pudding with Whipped Cream and Crème Brulee.

Get tontekified now and savor the difference!

 Chicken-Steak

Chicken Steak served with shredded cabbage, bean sprouts and your choice of Tonteki, Teriyaki or Onion Steak Sauce. It comes as well with steamed Japanese rice, miso soup and pickled cucumber.

 large-Tonteki

A large serving of Tonteki , you may also order Regular Set, Ginger-Flavored and Chopped Tonteki. All sets are served with rice, cabbage salad (choice of sesame or mayonnaise dressing) and pickles. Extra servings of sides are free.

CHEF JOSH BOUTWOOD
Young,Innovative Culinary Star

Four years into his Philippine stint and this Filipino-British chef continues to win palates and change the local culinaryscape.

Chef-Josh-Boutwood

He seems like he just got out of college but don’t let the boyish looks fool you.

Behind the film star charm is a determined, hardworking and multi-talented chef. He is Josh Boutwood, the corporate chef of the Bistro Group which brought to the Philippines popular dining destinations among them Italianni’s, TGIFriday’s, Krazy Garlik, Ma Maison, Tonkatsu, Fish & Co., Village Tavern, Modern Shanghai, Siklab, Watami and Bulgogi Brothers.

The Bistro Group has some 56 restaurants in the country and Chef Josh has to meet 56 restaurant managers regularly. “We’ve got 56 branches and that cover about 14 different concepts from fine dining to casual Italian-American or Japanese, Korean, Chinese and Filipino. For each restaurant, we’ve got to be true to the concept considering that we are not just offering a cuisine, we are representing a country’s culture,” says Chef Josh.

Apart from the restaurant managers, the young chef is close to the kitchen staff especially the line cooks. The chef points out, “The execution of the menu is in their hands and we must keep the flavors consistent no matter where we are. I communicate with them closely; I make sure that they fully understand our goals and they are happy with what they are doing.”

It was this kind of rapport which enabled them to harvest coveted honors during the recently concluded 3rd Philippine Culinary Cup. It was a back-to-back win for Chef Josh who was named Chef of the Year for two consecutive years—2013 and 2014. He confessed that it was “an exciting win filled with heart-stopping moments and extreme fatigue.” Nevertheless, he bested hundreds of participants both local and foreign.

Chef Josh and his team brought home three gold, two silver and two bronze medals from the culinary tilt. Considered as the most prestigious culinary competition in the country, the Philippine Culinary Cup is a collaboration of Les Toques Blanches Philippines, Pastry Alliance of the Philippines and Premier Events Plus Group, Inc.

“I did not think we’ll come out big since we only had three weeks to prepare and all the 11 participants in our team (the number includes the assistants) have different schedules,” reveals Chef Josh. “At the end, it was focus, focus, focus particularly on our unique style, presentation and the flavors. There was a moment when I felt that I had to give up because of fatigue but when I thought of all the hours we’ve spent planning, researching—I can’t let down my team.” He admits with a sheepish grin that “I’m not really famous for my patience.”

The Bistro chef convinced the international panel of judges that he was the guy they were looking for. Chef Josh won in the following categories: US Poultry, US Pork, US Beef, Local Fish, Australian Lamb, Pasta and Sous Vide. He is grateful to his team and his parents who are both restaurateurs.

He was only 12 years-old when he started getting active in his parents’ kitchens who had restaurants in England and Spain. Reveals Chef Josh, “I literally grew up in the kitchen, interacting with chefs, cooks and the restaurant staff. Helping out my parents in the restaurant was just as enjoyable as playing.” When it came to choosing his profession, it came as no surprise to his parents when he decided to be a chef.

He had two other career options in mind with the culinary path coming in only at third; first on his list was “to be a fighter jet pilot and secondly, to be an architect.”  When his tastebuds won, Chef Josh took up courses at the Escuela de Culinario Mojacar in Spain then apprenticed with renowned French Chef Raymond Blanc.

Further training was in Spain developing European/Mediterranean cuisine with his mom. At the same time, the young chef honed his talent in restaurants and golf clubs. His fascination with Scandinavian cuisine led him to Noma, regarded as Copenhagen’s “temple” to Nordic cuisine and touted as the World’s Best in San Peligrinos 50 Best.

For Chef Josh, this stint which gave him the chance for a “two-month staging in Noma” provided the strong foundation for his versatility in the nuances of fine dining. He adds, “I acquired the skills about an important culinary revolution known as the New Nordic Movement that puts emphasis on the innovative way of preparing food using only local ingredients and cooking them in such a way as to preserve their purity, simplicity and freshness.”

His next stop was as sous chef in Svaneholms, the 17th century Swan Lake castle in Sweden where he specialized in French and Scandinavian cuisines. After two years, he became head chef and fortunately, headed for the Philippines. Following his parents’ footsteps, the innovative chef opened Restaurant Alchemy in Boracay.

“But the invitation to be a consultant of the Bistro Group (he was only 24 years-old then) was too tempting and later, when I was asked to be the corporate chef, I saw the challenge of being at the helm of 14 restaurant concepts. It’s good for me because with an aggressive group like Bistro, I’m always on my toes,” remarks Chef Josh. He counts himself lucky for being in the Philippines and part of the Bistro family.

Next year, Chef Josh is not keen to join any competition, but he says, “I look forward to spend more time with my family especially with my daughter, Malaya.” She’s only five years-old but is already showing avid interest in the kitchen provided, her dad reveals, “she wears a chef’s uniform in pink.” Like her father as a child, Malaya does not mind being in the test kitchen instead of playing.

Chef Josh proudly supports Malaya’s interest in the culinary arts. In the same way, he is happy with the support of Bistro’s R&D team.  He looks forward to developing and launching more concepts in line with one of Bistro’s goals to further enhance the Filipinos’ palate and expand dining choices.  And for those who want a close encounter with Chef Josh, check out the Bistro Academy, you might catch him in one of the classes.

CHEF MARTIN KASPAR
Suggests Holiday Treats

Chef-Martin-Gaspar

He took time off from his tight schedule as a restaurateur and culinary instructor for a delicious demo at The Maya Kitchen

The increasing number of culinary schools in the country is attracting outstanding chefs from around the world as well as restaurateurs. Students of various culinary institutions are lucky for they are receiving added knowledge from experienced and esteemed culinary practitioners. “With our curriculum and the chance to study and train abroad, our students are definitely industry-ready when they get their diplomas,” says a chef-instructor.

The students of Alain Ducasse Culinary Institute of Enderun College are happy to have Chef Martin Kaspar. From Baden, Switzerland Chef Martin is also part-owner of L’Entrecote Corner Bar & Bistro at the Forbes Town Center.  Recently, he spent a Saturday with students, foodies and weekend cooks at The Maya Kitchen and shared some of his recipes.

The dishes are so delicious, they would be exciting additions to any holiday table. They don’t require elaborate food prep but would be elegant numbers come Noche Buena.

BEEF STROGANOFF

Beef-Stroganoff

Ingredients:

400 gms. beef, (a la minute quality)

50 gms. onion

80 gms. mushrooms

20 gms. paprika

10 ml. cognac

50 ml. beef gravy

100 ml. cream

50 gms. butter

25 ml. olive oil

2 tbsps. sour cream

salt & pepper to taste

cucumber, julienned

Procedure:

  1. Cut meat cubes—1.5 cm. each side. Season with salt, pepper and half of the paprika. Quickly sear in hot butter and oil.
  2. Remove from pan and set aside. Add butter to the pan, as well as the sliced onions and mushrooms, sweat them without coloration.
  3. Add remaining paprika. Deglaze with cognac and add gravy. Bring to a boil, add cream. Simmer for a few minutes to correct consistency. Add julienne of cucumb er and season to taste.
  4. If you like it spicy, add cayenne pepper. Add meat to the sauce and remove pan from the stove. Serve with a dash of sour cream on top. Yield: 4 servings

 

MARINATED SALMON WITH LEMON RISOTTO

Lemon-Rissotto

Ingredients:

Marinated Salmon:

500 gms. salmon fillet

30 gms. dill

60 gms. mustard seed

15 gms. salt

15 gms. sugar

Lemon Risotto:

60 gms. Vialone rice

10 gms. olive oil

10 gms. onion, finely chopped

0.1   liter white wine

0.5   liter white stock

½ pc. lemon

8 pcs. cherry tomatoes

60 gms. chorizo

20 gms. lettuce

40 gms. butter

0.5 liter lemon olive oil

lemon zest

lemon juice

tarragon leaves

salt & pepper to taste

Procedure:

  1. Boil white chicken stock. Heat olive oil in pan and add onions and garlic, sauté but without coloration. Then add rice, glaze but no coloration.
  2. Deglaze with white wine then let wine evaporate. Add stock till rice is covered. Simmer till rice is al dente.  If necessary, add constant white stock; stir from time to time for 14 to 17 minutes till rice is all dente. When done, pour rice on a tray. Let cool.
  3. Saute chorizo in olive oil (no coloration). Deglaze with white wine and add white stock; bring to a boil and add cooked risotto.
  4. Bring to a boil and add lemon zest and juice. Monte or emulsify/deglaze with butter and lemon olive oil. Add chiffonade of lettuce and sliced cherry tomatoes. Season to taste.
  5. Rub salmon fillet dill, mustard seed, sugar and salt. Let stand for 24 hours. Cut and pan-fry with skin side down till half-cooked. Turn and take pan away from heat. Leave salmon in pan for 2 minutes.
  6. To serve: Arrange salmon pieces on top of lemon risotto. Drizzle with olive oil. Garnish with tarragon leaves and gruyere disc.

 

PIRI-PIRI

piri-piri

Ingredients:

360 gms. shrimps, peeled & cleaned

50 ml. olive oil

20     gms. chili

160  gms. tomatoes, skinless, seedless & cut into cubes

1 pc. lemon juice

50 ml. white wine

30 gms. sugar

40 gms. butter

salt & pepper to taste

Procedure:

  1. Season shrimps with salt, pepper and lemon juice. Quickly sear in olive oil, set aside. Add chili and sauté a bit; deglaze with white wine and tomato cubes, lemon juice and sugar.
  2. Cook for a few minutes, remove  shrimps. Reduce liquid then put back shrimps and bring to boiling point again.
  3. Away from fire, monte or emulsify/deglaze with butter. Season to taste.
  4. Remove from fire. Arrange in a serving dish and sprinkle with your choice of cilantro ,parsley or chive.

Popular American Restaurant Chain, Buffalo Wild Wings, to open in the Philippines this December

Things are about to heat up for food lovers and local sports fans with the Philippine opening of Buffalo Wild Wings, known for its exciting sports viewing atmosphere. Its namesake being Buffalo, NY-style chicken wings served with one of 18 mouth-watering signature sauces and seasonings, spiced up with its wide selection of beers. The first Philippine branch of this international restaurant chain is slated to be launched at Capitol Commons in Pasig City this December.

It was in 1982 when Jim Disbrow and Scott Lowery founded Buffalo Wild Wings, shortly after the two friends moved to Ohio from Buffalo. Driven by their craving for New York’s popular bar food that was nowhere to be found in Ohio, Jim and Scott opened their own wing joint instead near The Ohio State University campus.

Three decades later, the modest wing joint has grown into an influential brand with over 1,040 locations in the United States, Canada, Mexico, and soon the Philippines.

“We are very excited to be bringing the Buffalo Wild Wings experience to Manila and we look forward to becoming a part of this dynamic community,” said Tim Murphy, Vice President of International for Buffalo Wild Wings.

“The forthcoming launch of Buffalo Wild Wings in the country is something that we look forward to with great enthusiasm. This phenomenal and widely-popular brand shares The Bistro Group’s philosophy of connecting people through good food in a fun and engaging environment. Given the Filipinos’ love for sports, we expect big crowds and lots of excitement, especially during major sporting events. Buffalo Wild Wings offers fans the best place to watch a big game,” said Jean Paul Manuud, Bistro Group of Restaurants’ President and COO.

WINGS. BEER. SPORTS.

Classic American comfort food is an integral part of the Buffalo Wild Wings experience, and the brand sets itself apart with its award-winning Buffalo wings handspun in signature sauces and seasonings ranging from Sweet BBQ to Blazin’.

Aside from its winning combination of chicken wings, extensive array of draft, imported and local bottled beer, and exhilarating sports shows, the restaurant also offers other shareable dishes such as burgers, sandwiches, wraps and more. There are also regular updates to its boldly-flavored menu with a variety of limited-time special offerings to keep things fresh and interesting.

The restaurant’s contemporary design, complete with wall-to-wall HD flat-screen TVs, captures the energy of a sports stadium. This allows guests to watch, celebrate and cheer on their favorite teams in a fun, social atmosphere.

Made possible by The Bistro Group

The upcoming Philippine launch of Buffalo Wild Wings is part of The Bistro Group’s ongoing expansion effort geared towards providing quality options in the local food scene and restaurant concepts that are in sync with the market’s evolving and diverse preferences.

A trailblazer in the local restaurant scene and a pioneer in the casual dining segment, The Bistro Group currently owns and operates an extensive portfolio of 10 restaurant concepts, a culinary center (The Bistro Academy) comprised of international franchises, as well as homegrown brands.

buffalo

Aside from its winning combination of chicken wings, extensive array of draft, imported and local bottled beer, and exhilarating sports shows, the restaurant also offers other shareable dishes such as burgers, sandwiches, wraps and more.

 

buffalo2

Things are about to heat up for food lovers and local sports fans with the Philippine opening of Buffalo Wild Wings, known for its exciting sports viewing atmosphere. Its namesake being Buffalo, NY-style chicken wings served with one of 18  mouth-watering signature sauces and seasonings, spiced up with its wide selection of beers.

Robinsons Supermarket marks 100th store milestone through launch of Robinsons Selections

A new grocery experience comes to Bonifacio Global City’s most invigorating strip, as grocery chain-giant Robinsons Supermarket opens its milestone 100th store in the form of Robinsons Selections.

photo-1-robinson

The new modern grocery store opened on October 23 at Eight Forbes Town Road with a ceremonial ribbon cutting led by Hon. Lani Cayetano, Mayor of Taguig; Mr. Kevin Tan, Vice-President & Commercial Division Head of Megaworld Corp.; Ms. Robina Gokongwei-Pe, President and COO of Robinsons Retail Holdings Inc. and Mr. Jody Gadia, General Manager of Robinsons Supermarket.

photo-2-robinson(L-R) Mr. Jody Gadia, General Manager, Robinsons Supermarket Corp. (RSC); Mr. John Gokongwei, Jr., Chairman Emeritus, JG Summit Holdings, Inc.; Hon. Lani Cayetano, Mayor of Taguig; Ms. Robina Gokongwei-Pe, President & COO, Robinsons Retail Holdings, Inc. (RRHI); Mr. Kevin Tan, First Vice-President & Commercial Head, Megaworld

Robinsons Selections aims to become the grocery shopping destination for discerning shoppers. While it still retains the same core values of Robinsons Supermarket – with its promise of clean and hygienic store, fresh and healthy food – it sets itself apart through its modern design, cool ambience and wider assortment of gourmet and imported products. The sophisticated white brick wall interiors and sleek steel shelves make Robinsons Selections a fine addition to the vibrant community of Burgos Circle.

From a healthy and delicious food-to-go section to a pharmacy, gourmet deli aisle and health and wellness lanes, Robinsons Selections provides a convenient and practical one-stop hub for essentials. Staying relevant to the times, the store is also a Wi-Fi hotspot.

“This new retail sub-format is part of the company’s efforts to extend its reach by tapping niche markets. We endeavor to deliver better service by understanding our customers and their ever-changing consumption patterns,” said Robinsons Supermarket General Manager Jody Gadia.

Robinsons Selections boasts of leisure grocery shopping filled with the celebration of the familiar and the discovery of new and global brands.  Visit Robinsons Selections now at Eight Forbes Town Road, open daily from 9am to 11pm. Visit its official website at www.robinsons-supermarket.com.ph or “Like” its Facebook page www.facebook.com/RobinsonsSelections to get the latest updates.