Watch and Enjoy Our Cooking Shows!



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    


King Sue suggests a simple comfort dish to chase away the cold.

There are a lot of things to do at home when the weather turns cold, damp and dreary. But nothing beats a hot, delicious dish to keep the blah away. King Sue comes to the rescue—it has an array of products that can be easily transformed into cold-day-treats pronto! Like the dish below which is a breeze to cook.



160 grams pasta, cooked al dente

olive oil for sautéing

1 onion, minced

1 clove garlic, chopped

4 slices King Sue Bacon, cubed

3 pcs. button mushrooms, sliced

4 pcs. fresh portabello mushrooms, sliced

1 cup Emborg cooking cream

1/8 cup parsley, chopped

1/8 cup basil, chopped

salt & pepper

2 tbsps. bottled sun-dried tomato pesto

2 organic egg yolks

1 Emborg cheddar cheese slice, cubed


  1. In a pan, add olive oil and sauté garlic with King Sue bacon.
  2. Once slightly toasted, add mushrooms. Mix until cooked.
  3. Then add the cream, parsley, basil, salt, pepper and sun-dried tomato pesto.
  4. Mix well before adding the egg yolks and cheese.
  5. Add the cooked pasta, toss well. Serve hot.


Pan de Manila gets a fresh, new look.

pandemanila2Machuca floor tiles, brick columns and capiz make Pan de Manila interiors homey, cozy and give a comfortable vibe.

“The interior design upgrade of Pan de Manila is an answer to the clamor of our customers who want to enjoy their hot drinks and breads immediately,” said Mari Sebastian, marketing manager of Pan de Manila. “Thus, we decided to upgrade our stores especially the ones in the CBD or shopping mall areas, to make our outlets more welcoming to those who yearn for the comfort of a warm bread to perk up their mood.”

A striking interior feature is the brightly-colored capiz tapestry adorning the main storefront and the counters. Designed to welcome the patrons in style, the capiz detailing, all hand painted, also serves as a charming and functional back-lit store panel.

Table ledges, stools and chairs have been installed for the clients’ ultimate comfort as they browse the day’s newspapers or their smartphones. At the same time, they can discover the wide array of mouthwatering offerings of Pan de Manila from its popular pan de sal, cinnamon and ube breads to ensaymadas and various sandwich fillings. They may also try the coffee or chocolate drinks that will surely jumpstart their day.

pandemanila1Hand painted capiz tiles provide a colorful and warm welcome.


A Filipina, Chef Elsa S. Jenstad Won a Coveted Vegas Grill Tilt

Chef Elsa Sabellano-Jenstad, an alumna of the Center for Culinary Arts made a big win in Las Vegas. With celebrity Chef Emeril Lagasse, she won a US$20,000-schlarship as grand prize winner in the Chase Sapphire Preferred Grill challenge 2015 held at the MGM Grand, Las Vegas.

For her winning dish, Chef Elsa said, “I incorporated lemongrass for a Filipino taste, and okra for the New Orleans flavor. Thus I sought to prepare a French Bouillabaisse with an Asian and New Orleans twist. I just focused on what I should do. I already had a game plan prior to the competition, so I felt ready.”

Chef Elsa took the six-month Fast Track for Professional Program at the CCA Manila-Oceana and finished with flying colors. She left for America to work at the Atlantic Steakhouse of Atlantis Casino Resort Spa in Reno, Nevada for three years as head of the Pantry Station. She also pursued higher studies at Le Cordon Bleu College of Culinary Arts in Las Vegas.

She is thankful to CCA for the “discipline and ethical work practices plus practical kitchen on-the-job training I got which prepared me truly well for the real world.”

For more information about CCA, visit or call 218-8566.


TGIFridays Philippines’ Rizza Umlas is first female bartender to win Asia-Pacific Championship in Taiwan

TGIFridays Philippines has produced some of the best bartenders in the world and this year is no different as the country’s representative took home the much-coveted championship title at the recent TGIFridays Asia-Pacific Championship held in Taipei, Taiwan. The victory was made even sweeter by the fact that this is the first time a female bartender has won in the male-dominated competition and on a regional level at that.

Pinoy’s pride Rizza Umlas had everyone’s attention and admiration with her speed and amazing flair skills, beating contestants from six other countries that included Guam, Australia, Dubai, Korea, Japan and Taiwan to clinch the top prize.  The TGIFridays team that cheered for Umlas was led by The Bistro Group Chairman William Stelton.

       Shown in photo below during the awarding rites are from left April Sy, TGIFridays Phils. Director for Operations; Stelton; Umlas;  Sarah Masigla, TGIFridays Phils. Director for Operations and Donald McQueen, TGI Fridays International Director for Operations

Other winners were Rita Liu of Taiwan (first runner-up) and Mitsunobo Sakaiya of Japan (second runner-up).

Umlas breezed through and won the compulsory round, a grueling skills test that involved technicalities and speed and accuracy of pouring drinks. She also topped the freestyle category, an exciting stage of the competition that had the bartenders flipping, tossing, juggling, and catching bottles and shakers with flair and precision.

As champion, Umlas received a trophy, cash prize, and a round-trip ticket to New York for TGIFridays’ 50th year celebration this October. Best of all, she gets to represent Asia-Pacific in the World Bartender Championship in March 2016 in Dallas, Texas. Touted as the ultimate bartending competition, this global event will feature the toughest and the fiercest bartenders in the world who will vie for the much-desired title of King (or Queen) of the Bar.

“This is such a huge and significant victory not only for TGIFridays Philippines but for the whole country as well because we made history in the world of bartending. It was one tough competition but we had an exceptionally talented representative in Umlas who showcased once again that Filipino bartenders – whether male or female – are some of the best in the region,” said  Jean  Paul Manuud, The Bistro Group COO.

Umlas’ success is another milestone for TGIFridays Philippines that turned 20 last year. The popular American restaurant has long been a training ground for many bartender greats who have won in regional and world bartending events like Eric “El Terrible” Martinez who was named 2006 grand champion at the TGIFridays World Bartender Championship.

TGIFridays continues its winning streak this year with the opening of four more branches in Boracay, Solenad in Nuvali, EVIA Mall and McKinley Hill.




Discover exciting new flavors  with Drew Arellano in San Miguel-Purefoods-GMA-7’s cooking show


San Miguel Pure Foods believes that aside from dining out, foodies should come home and harness their passion for food by cooking in their own kitchens and creating their own food experience.

Home Foodie is all about inspiring home cooks to reinvent favorites and recreate dishes from food discoveries using San Miguel Pure Foods products.

Thus, Home Foodie dishes are “masarap, masusustansya at kayang-kaya.

Home Foodie will not only appeal to women but also to men.  It also wants men to cook; to be active in the kitchen, hence, Drew Arellano is the perfect host for the show. He has wide mass appeal, is non-alienating and is a true blue foodie.  Drew can inspire and encourage men to enjoy food by spending time in his kitchen.

Viewers are expected to learn new twists, tips and techniques in food preparation with the experts from the San Miguel Pure Foods Culinary Center led by chefs Llena Tan-Arcenas, Rene Ruz and RJ Garcia.

Catch San Miguel Pure Foods Home Foodie Mondays to Fridays, after Unang Hirit on GMA7, and beginning Saturday and Sunday, within Balitanghali on GMA News TV.


Shake up your usual morning meal at  Italianni’s.

Buon Giorno! At Italianni’s, mornings are made even better by with new fresh breakfast fare served daily from 7:00 to 10:30am.

Don’t limit yourself to the usual bacon and egg morning starter instead, indulge in your favorite meat, the Pork Chop. Delight in the garlic and sage marinated chunk of pork that is grilled just the way you like it..


An Italian classic finds its way to your breakfast plate as the Garlic & Fennel Meat Loaf  with amazing flavors in every bite. And there is no reason not to sink your teeth into the savory Steak & Egg early in the morning. Treat yourself to the premium protein-packed sirloin steak, grilled to perfection to get you going.

Italianni’s Confit Salmon, with its slow cooked and carefully prepared Norwegian salmon confit in  olive oil and spices, is something light and easy that helps you navigate your day effortlessly.

These new items enhance the restaurant’s already extensive breakfast menu with international gourmet and Filipino fare.  They come with garlic rice, egg and a complimentary single serve coffee or tea. They are available at Italianni’s Bonifacio High Street and Greenbelt 2 branches.

Check out Italianni’s on Facebook | Twitter | Instagram: ItaliannisPH.


Stay at the Richmonde Hotel Ortigas and choose from the wonderful
Weekend Packages available every Friday, Saturday & Sunday.

superior-roomRichmonde Hotel Ortigas’ Superior Room

With Richmonde’s Weekend Bed & Breakfast Room Package, enjoy the hotel’s friendly and gracious staff attend to your requests, for as low as Php 4,000nett for a Superior Room with breakfast buffet for two persons and Wi-Fi access. This package is available until September 27, 2015, including August 20 & 31.

Breakaway from the confines of your house and have a hassle-free mini-vacation with loved ones when you avail of the Family Weekend Staycation Room Package, which includes room accommodations in a spacious Junior Suite, buffet breakfast for two adults and two children 12 years old and below, and Wi-Fi access, for only Php 5,000nett. This package is available now until December 30, 2015.

For some uninterrupted quality time with your significant other, whisk your beloved to a romantic getaway in the city with Richmonde’s Sweet Weekend Romance Room Package, and indulge in an exquisite reprieve with choice inclusions such as a bottle of wine, Richmonde’s signature chocolate cake, a hearty buffet breakfast for two, and Wi-Fi access. Rate starts at Php 5,000nett for a Deluxe Room stay. This package is also available now until December 30, 2015.

All weekend room packages include complimentary use of the Health Club’s gym, steam/sauna room and heated indoor pool. These promo packages are subject to room availability and prior reservations are required.

indoor-pool Complimentary use of the heated indoor pool    

For inquiries and reservations, call Room Reservations at (632) 638-7777. Bookings may also be made online via  Just click on the ROOM PACKAGES & PROMOS tab after selecting the dates of your stay.

“Shake, Rattle & Pour”



Meet TGIFridays-Glorietta’s Ruby Rizza Umlas—the first ever female bartender who was adjudged  “Shake, Rattle, and Pour” 2015 Bartending Competition Champion!  She also topped the Compulsory Round of the competition.

Dynamic audience engagement, superior knowledge of the mixes, ingenious spiels and unique freestyle flair techniques catapulted Umlas on top of her game.

Also called “The Apprentice”, Umlas proudly follows in the footsteps of Glorietta-based bartender greats Rev Bacasno and Brian Bonifacio who represented TGIFridays Philippines and did well in both the Asian Barchamps and the World Bartending Competition, giving the Fridays Philippines back to back wins in 2013 and 2014.

A total of eight bartenders competed in a series of tests in different categories including a Compulsory Round where they underwent Speed Test, Pour Test, Prep Test, Wine Bottle Opening, Drink Recipe Test, BCBIT Test which then confirmed every contestant’s panache behind the bar. Umlas came out on top in this round.

Will this female bartender  shake and stir up the Asia-Pacific barchamps and eventually the world? “At TGIFridays, we are born ready!” she said.


Richmonde Hotel Ortigas spice up the rainy days

Enjoy a shower of splendid treats as the Richmonde Café and The Exchange bar give you at Richmonde Hotel Ortigas with the DOWNPOUR OF DELIGHTS, where you and your gang can enjoy irresistible 3+1 offers ongoing until August 28, 2015!

Keep warm within Richmonde’s cozy comforts and revel in gratifying feasts of international fare with Richmonde Café’s Weekday Lunch Buffet & Friday Dinner Buffet, and for every three persons paying the regular rate of Php 998nett for lunch buffet and Php 750nett for dinner buffet, one other person eats for FREE. Likewise, you can sweep your rainy night blues away at The Exchange’s Monday & Tuesday Happy Hour as you bond with your buddies over bottomless booze and tasty bar chow while getting your money’s worth, because when three pay the regular price of Php 550nett each, another friend gets to chill out with you at no extra cost.

So shake off rainy day doldrums with these Downpour of Delights at Richmonde Hotel Ortigas. The Weekday Lunch Buffet and Friday Dinner Buffet are served at Richmonde Café from 11:30 a.m. to 2 p.m. and from 6 p.m. to 9 p.m., respectively. Happy Hour at The Exchange is available from 6 p.m. to 9 p.m.

For inquiries and reservations, call 638-7777 loc. 3409 for Richmonde Café and 3408 for the Exchange Bar. Richmonde Hotel Ortigas is located at 21 San Miguel Avenue, Ortigas Center, Pasig City.

downpour-delights Richmonde Café “Downpour of Delights” buffet


Enjoy great drinks and bar chow at The Exchange


Eastwood Richmonde Hotel presents Lunch Exclusives on weekdays


Looking for the ideal, hassle-free option for your lunch break or luncheon meeting? Eastwood Richmonde Hotel’s The Lounge keeps the needs of the busy business people in mind. It offers busy people with the EXECUTIVE MEAL was crafted to be uncomplicated and  delectably satisfying.

Consisting of an a la carte menu of mouthwatering main dishes and complemented by an eat-all-you-can selection of soup, salad and desserts, the Executive Meal’s no-nonsense style provides an easy and leisurely lunch break.

Fuel up with a nourishing spread of heartwarming soup, fresh greens, yummy appetizers, and decadent sweets. This Soup, Salad and Dessert Buffet is good for both your tummy and your wallet with a price of only Php 550nett.

For an energizing meal of fresh seafood or meats, partake any of these affordably priced gastronomic delights: Grilled Mahi-Mahi in Teriyaki Wasabi Sauce (Php 300 nett), Pan Seared Baked Chicken Fillet in Coconut Cilantro Sauce (Php 310 nett), Grilled Beef Tenderloin in Wild Mushroom Sauce (Php 400 nett) and Grilled Prawns in Garlic Oyster Butter and Grilled Chicken Breast in Tomato Pesto with Aligue Sauce (Php 550 nett). And for every order of plated a la carte entrée, get the Soup, Salad and Dessert Buffet for only Php 350nett.

The Executive Meal is served every lunch time, from 11:30 a.m. to 2 p.m., Mondays to Fridays at The Lounge, and is available until August 28, 2015.

For inquiries and reservations, please call 570-7777. Eastwood Café is located at the lobby of Eastwood Richmonde Hotel, 17 Orchard Road, Eastwood City, Bagumbayan Quezon City. Eastwood Richmonde Hotel is also accessible from the 2nd floor of Eastwood Mall.




Bulgogi Brothers offers grilled dishes at light prices

bulgogibrosBulgogi Brothers Special complete with beef, veggies and dips

Bulgogi Brothers gives its guests something to please both the palate and the pocket with its reasonably-priced selections of prime quality meats and all-time favorite dishes served in portions that two can share.

Popular for its authentic Korean cuisine, the restaurant is also a major hotspot for a fun Korean barbecue experience where customers can grill meats, make their own ssam (or wraps) and indulge in some seriously delicious Korean specialties.

Bulgogi Brothers’ new prices make the experience even more enticing, featuring a full menu of Smokin’ Korean BBQ entrees that have been re-portioned and offered at affordable price points to cater to a wider, Korean food-loving crowd

Its Premium Rib Eye and Boneless Short Ribs platter, for instance, can be enjoyed for only Php 995. Customers who simply want rib eye or all short ribs may order one of each at Php 595 per portion and wash it down with makguli or bokbunja just like Koreans do.

The special deal also extends to the restaurant’s signature dishes such as the Bulgogi Brother’s Special, an assortment of perfectly marbled bulgogi seasoned beautifully for Php 695; Seoul Style Bulgogi, sliced beef noodles and vegetables simmered in a flavorful broth at Php 425; and Unyang Style Bulgogi, a famous and tasty dish traditionally served in Korean royal court now made more affordable at Php 495.

Other dishes to try are the Beef Brisket (Php 445), Beef Belly BBQ (Php 425), Beef and Mushroom Bulgogi (Php 495), Pork Bulgogi (Php 395), Pork Belly (Php 425), and Korean Pork Ribs (Php 425). And in true Korean tradition, all Korean barbecue dishes are served with a variety of kimchi, dipping sauces, and fresh lettuce to make delicious wraps.

Bulgogi Brothers branches are located at 3/F Greenbelt 5, 3/F Glorietta 2, 2/F South Veranda Mall of Asia, 1st Level Alabang Town Center, and at 2/F Newport Mall. Bulgogi Brothers is on Facebook, Instagram and Twitter: BulgogiBrosPh.


XO46 Heritage Bistro and The Maya Kitchen joined forces for a sumptuous culinary journey


Sandee Siytangco-Masigan (left), wife of Andrew Masigan—the couple owns XO46 Heritage Bistro. With her is Chef Tanya Dizon during The Maya Kitchen demo.

 XO46 Heritage Bistro and The Maya Kitchen recently presented Filipino dishes with a twist. It was a culinary trip around the Philippines that offered a delicious look and bites of varied local favorites.

Executive Chef Tanya Dizon demonstrated Halang-Halang, a Visayan staple of chicken with coconut milk and turmeric; Pateros Express, an XO46 original dish of mixed sautéed seafood in salted egg sauce; Adobo Rice, classic fried rice with crispy adobo flakes and sauce; Sisig Fajitas, classic sisig wrapped in tortilla wrapper with fresh greens and kesong puti; Humba, a Visayan staple dish of stewed pork in soy sauce, vinegar and sugar; and Peanut Butter Turon with Salted Caramel and Ice Cream; banana peanut butter turon with salted caramel and ice cream.

The name XO46 came from ‘extraordinary’ and the year that the United States relinquished its sovereignty over the Philippines and recognized the country’s independence.  The restaurant continuously celebrates this memorable period in our history by featuring local dishes from all over the country with a unique twist.

It is a brainchild of husband and wife restaurateurs Andrew Masigan and Sandee Siytangco-Masigan inspired by heritage dishes from both of their families.

XO46 Heritage Bistro branches are located at Le Grand Condominium, Valero St., Salcedo Village Makati, Century Mall and Capitol Commons.





½ kilo pork sisig mixture (pig’s ears & face, boiled then fried)

50 gms. red, green & yellow bell peppers, diced

2 pcs. medium onion, caramelized

½ bottle sour cream

10 gms. onion powder

10 gms. garlic powder

50 gms. kesong puti

4 pcs. tomatoes, diced

6 pcs. tortilla wrapper

lettuce, as needed


  1. In a bowl, mix all ingredients, except tortilla wrappers.
  2. Divide mixture among the tortilla wrappers.

Yield: 6 servings





200 gms. fresh shrimps, peeled & deveined, leave tails intact

200 gms. fresh squid, cleaned & cut into squares, scored

200 gms. fish fillet, fried

50 gms. garlic, crushed

½ cup white wine

juice of 1 lemon

3 salted eggs, separate yolk from eggwhite

5 gms. Spanish paprika

salt & pepper to taste

parsley for garnish


  1. Saute shrimps, squid and fish in olive oil together with the garlic; add the white wine. When the seafood are done, set aside.
  2. In a bowl, mash egg yolks with olive oil, lemon juice and Spanish paprika. Season with salt and pepper. Mix sautéed seafood mixture with egg sauce.
  3. Transfer to a serving platter. Garnish with sliced egg white and parsley.


That’s the theme of Nestle’s 2015 Wellness Expo

Nestle Philippines annual Wellness Expo, now on its seventh year, is a colorful, dynamic celebration of over-all good health. As in the past years, it drew huge crowd beyond expectations, and is a major component of Nestlé’s long-term advocacy to promote Nutrition, Health and Wellness (NHW) among Filipino families.

“Our mission is to nurture generations of Filipino families and to contribute to the development of a strong and prosperous nation, as we have done these last 104 years. We are and will continue to be the Kasambuhay ng Pamilya at ng Sambayanang Pilipino

(partner in life of families and the nation),” said Nestlé Philippines Chairman and CEO Suresh Narayanan.

The focus on eating a healthy breakfast, the theme of Nestlé Philippines’ NHW advocacy this year, is driven by the important role the first meal of the day has in terms of nutrition, according to SVP and Director of Communication and Marketing Services Paolo Mercado.

From February to March this year, Nestlé deployed over 600 nutritionists to provide personalized nutrition counseling to more than 950,000 consumers in supermarkets and groceries nationwide.  In the counseling sessions, Nestlé nutritionists explained to consumers the importance of a Wellness breakfast habit, built around the ‘My Wellness Plate’, a practical guide on how to eat right based on the ‘PinggangPinoy’ of the Food and Nutrition Research Institute of the Department of Science and Technology (FNRI-DOST).

“Nestlé’s ‘My Wellness Plate’ teaches that half your plate should be ‘glow’ foods (fruits and vegetables) and the other half should be a combination of ‘go’ foods (carbohydrates) and ‘grow’ foods (proteins), accompanied by a healthy beverage. We recommend that the principle of ‘My Wellness Plate’ be followed in every meal, starting with breakfast, for one to be able to meet his or her nutritional needs,” Mr. Mercado said.

To highlight the importance of breakfast to jumpstart your day, Nestlé launched the 21 Mornings Program, a 21-day meal plan designed by Nestlé Philippines together with a panel of chefs and nutritionists to help you get started on a wellness breakfast habit.

“It’s a ‘21 Mornings Program’ because it takes about 21 days to build a habit.  However you choose to have your breakfast, whether it’s one you can easily prepare, or one you can eat on the go, or a full and hearty breakfast, we have a Wellness Breakfast Program for you,” Nestlé Corporate Wellness Head Leslie Go- Alcantara said. Consumers signing up for 21 Mornings Program are given a 21-day Breakfast Plan, Recipes with Nutrient Count, Wellness Tips and a Grocery Checklist to help them complete the program.

To sign up and know more about the Nestlé 21 Mornings Program, visit the Nestlé Choose Wellness website at

 wellness-expo1Welcoming guests at the opening of the 2015 Nestle Philippines Wellness Expo, from left: Leslie Go-Alcantara, Corporate Wellness Head; Paolo Mercado, SVP & Director of Communications & Marketing Services; Suresh Narayanan, Chairman & CEO; Wellness Ambassadors—Dani Barretto, fashion design student, DLSU-CSB; Nicole H. de los Angeles, full-time mom and Azkal’s James Younghusband.

 wellness-expo2Wake up your mornings to nutritious servings of Nestle’s cereals and of course, coffee—a very apt suggestion to emphasize this year’s theme of “Wellness Breakfast Habit.”


Participants at the two-day Nestle Wellness Expo had a chance to consult nutrition experts for free.


Robinsons Supermarket’s invitation to a healthy lifestyle.

wellness1All health advocates who graced the 2015 Robinsons Supermarket Wellness Festival, (from left): Iya Villania of GMA-7; siblings Daniel and Vanessa Matsunaga; the Sexy Chefs Rachel Alejandro and Barni Alejandro-Rennebeck.

This year marks Robinsons Supermarket’s 8th Wellness Festival, an advocacy which aims to encourage everybody to choose an active and healthy way of life. Says Jody Gadia, general manager of the supermarket chain, “We, at Robinsons Supermarket, believe that wellness is a continuing journey. We want to be a part of that journey by being a trusted partner that people can always rely on for their health and wellness needs.”

wellness2Aja Totanes (3rd from right), marketing head of Robinsons supermarket and her team with the representatives of the Food and Nutrition Research Institute (FNRI) which has been a Wellness partner of the supermarket  for several years now. Iya Villania, a GMA-7 artist (extreme left) hosted the event with JC Baron.

The supermarket has a dedicated Wellness Section all year-round; it addresses varied nutrition needs to fit every lifestyle and to help consumers make the correct choices. The section provides a healthy line of products called Healthy You that ranges from nuts, oats, juice cooking oil and more. Another is the Healthy Section where pre-packed healthy meals called Fit Cuisine and the make-your-own-salad corner are available.

Consumers are also encouraged to patronize products with the “Shop Smart” tags that color code items based on health benefits, nutritional content and price discounts. Those with green tags meet at least three of the food and Nutrition Research Institute’s eight nutritional attributes, namely: low-calorie, low salt, low fat, low in saturated fat, sugar-free, low cholesterol, low sodium, source of protein and source of dietary fiber.

The 2015 Wellness Festival was launched at Robinsons Magnolia where the lobby was transformed into a “farm” complete with a winding country road fenced in with red, big apples. The sexy chefs Barni Alejandro-Rennebeck and Rachel Alejandro shared three of their bestselling recipes. Health advocates Daniel Matsunaga and his sister, Vanessa showed that good nutrition and exercise lead to fit and healthy bods. Another health buff, Iya Villania of GMA-7 hosted the event with JC Baron. Booths from well-known health and wellness brands offered activations and freebies. A Fit & Fun Buddy Run was held at The Fort aimed at encouraging participants to get people they love to have an active lifestyle.

Visit to know more about the “I Love Wellness” campaign and for updates.


Chef Seiji Kamura offers new takes on his homeland’s cuisine


Chef Seiji Kamura had a recent demo at The Maya Kitchen on unique Japanese dishes with a distinctive twist.

His menu repertoire included Salmon Tataki, quick seared fillet of salmon; Seiro Mushi, steamed-in-bamboo-box beef and pork with mixed vegetables and  Bulalo Ramen.

Chef Seiji is a well known chef, culinary consultant, cook book author and chef demonstrator. He attended the Tokyo Cooking Academy and trained in Lyons, France. He has done two cookbooks in tandem with The Maya Kitchen entitled Japanese Cookbook for Filipinos and Secrets of Japanese Cooking.

(Pan Seared Salmon)


300 gms. salmon, boneless & skinless

30 ml. olive oil

½ tbsp. salt

Wasabi sauce:

2 tbsps. wasabi powder dissolved in little water

30 ml soy sauce

20 ml mirin

30 gms. black pepper


1 pc. Japanese cucumber

80 gms. carrots

Romaine lettuce


  1. Plate seasoned salmon and brown the skin all over with a blow torch.
  2. Soak white salmon in cold water for a few minutes; drain and pat dry.
  3. Slice salmon and serve with wasabi sauce (to make: simply mix all the ingredients for the wasabi sauce).
  4. Garnish salmon with sliced cucumber, shredded carrots and Romaine lettuce leaves.


(Mozzarella, Bacon & Basil Spring Rolls)


4 pcs. lumpia wrapper

160 mozzarella, sliced into cubes

100 gms. bacon, blanched & sliced

4 pcs. basil leaves, thinly sliced

Maya cornstarch for coating

oil for frying

Mochi sauce:

olive  oil

200 gms. tomatoes, mashed

60 gms. white onion, sliced thinly

salt & pepper to taste


  1. Lay lumpia wrapper on a plate.
  2. Put a small portion of mozzarella cheese, blanched bacon and basil leaves on the lumpia wrapper and roll tightly.
  3. Coat with Maya cornstarch and deep fry.
  4. Serve with Mochi Sauce (to make: pan sauté all ingredients then blenderize).


Until August 2015, enjoy the best katsu ever At Tonkatsu by Terazawa’s throwback day


On “Wind Down Wednesdays,” sink your teeth into tonkatsu that is moist, tender and succulent.  Up to August this year, ‘Katsuholics’ are in for a treat every 1st and 3rd Wednesday of the month. Order your favorite katsu sets and pay only 50 per cent off the original price by simply showing the server a screenshot or printed copy of the coupon posted on Tonkatsu by Terazawa’s Facebook page.

Every Wednesday of the 1st week, indulge in Hire Katsu (160 grams) for only Php 217.50 per order (from Php 435).

The famed Kurobuta (known as the Angus of pork) Katsu (110 grams), meanwhile, is offered every 3rd Wednesday for Php 297,50 (from Php 595).  Every bite of this delicate, nutty meat with melt-in-your-mouth marbling that is deep-fried to perfection is a delightful experience.

So order your favorite Katsu and eat them with unlimited soup, rice and cabbage.

Tonkatsu By Terazawa has branches at Greenbelt 2,  Lucky Chinatown Mall, Nuvali, Ayala Center Cebu and Centrio Mall Cagayan de Oro.


Pancake House just leveled up your fave pancake.

Peanut-Butter-Cup-PancakePancake House, the country’s top family-oriented restaurant  create memories through enjoyable dining experiences, just leveled up the nostalgia and taste of their favorite classic pancakes–by infusing them with the peanut buttery goodness of Reese’s Peanut Butter Cups!

The new pancake stack is filled with delectable Reese’s Peanut Butter Cup that give each bite a yummy delight. A scoop of whipped cream, generous maple syrup, and Reese’s Peanut Butter Cup sliced in two complete the toppings.

Relish the Pancake House experience with family and friends with this new creation as it comes in a deck of 2 or 3 pancakes.

The Peanut Butter Cup Pancake is available for a limited time only. So visit Pancake House (now a part of the Max’s Group, Inc.) or you can now bring home the goodness of Pancake House specialties right in the comforts of your home or office – order online: or call 7-9000 from 8 a.m. to 8:30 p.m.


Fish & Co offers the “Ultimate Fishmate”

fishmates Crispy Pata, Fish and Chips and Seafood Rice, a sumptuous combo at Fish & Co

Flavor is four times the fun as FISH & CO. launches “Ultimate Fish-Mate,” a perfect meal good enough for a group of four. Aside from the Best Fish And Chips in Town, the new fishmates will surely be the group’s latest favorite.

Delight in the combination platter that includes Seafood Curry, Leg, Thigh, Peri-Peri Chicken and steamed rice. Priced at Php 995, this could easily be your next combination dish of choice.

Torn between fish and chicken? Enjoy both with Order Platter 1 that has Fish & Chips, Chicken Peri-Peri and Seafood Rice. Customers with big appetites will get more than their fair share of satisfaction with Platter 2, a hearty serving of Crispy Pata, Fish and Chips and Seafood Rice.

To know more about Fish & Co., check it out,


Enjoy great beer and wings at the Happy Hour at Buffalo Wild Wings


Here’s for you—yuppies, hungry sports fans and foodies! Your favorite haunt for Wings, Beer and Sports has changed the name of the “Happy Hour” game.

Watch your favorite game from around the world and enjoy the award-winning Buffalo wings in 18 signature sauces and seasonings (ranging from Sweet BBQ to Blazin’) while sipping the beer of your choice. If you come any time before 7 p.m. from Monday to Thursday, San Miguel Pale, San Miguel Light and Brew Kettle beers can be scored for only Php 55 per order or glass.

For a match to remember, order Pulled Pork Sandwich (Php 260) and a hefty serving of Chips and Salsa (Php 105) that go perfectly with the beer as you watch your favorite team via the restaurant’s wall-to-wall HD flat-screen TVs.

Buffalo Wild Wings (BWW) is located at The Estancia Mall, Capitol Commons in Pasig City. Opening soon is its new branch in Glorietta, Makati City.

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Sally Smith, president of Buffalo Wild Wings (BWW), recently visited the Philippines. She expressed her satisfaction with the warm welcome of the world famous “wings” by Pinoys brought to the country by the Bistro Group. Buffalo Wild Wings opened at the Estancia Commons and is set to launch another branch at the Glorietta this July with more to follow .

           Smith (fifth from left) is shown with the Bistro family: William Abuel, director for operations; Lisa Ronquillo, AVP Marketing; Jean Paul Manuud, COO; Amy Palisoc, VP business development; Marilu Rivera, AVP Human Resources and Rommel Turbanos, vice president.

          Also with them are Tim Murphy (second from left), BWW VP International; Mark Lutz (seventh from left), VP International Supply Chain and Manny Packing (ninth from left), BWW Director, International Real Estate & Construction.