Jolly sets record at HistoryCon 2016

Jolly, the country’s Number One mushroom brand, made history for the largest serving of sautéed mushrooms recently at the HistoryCon 2016  held at the World Trade Center.

In partnership with the History Channel, Jolly set the stage for the world-record bid. Ten cooking stations were manned by 70 students from the Center for Culinary Arts Manila, Far Eastern University and La Consolacion Tanauan and Manila campuses. The Jolly team, led by Chef Winston Luna of Chefwix Catering Services, cooked the mushrooms for two hours.

The sautéed Jolly mushrooms registered at 335 kilos greatly exceeding the required 280 kilos. According to Fly Ace Corporation president  Jun Cochanco, the victory of Jolly  was not just to set a first world record but more importantly “to spread the news of the mushrooms’ health benefits in the Philippines and around the world.”

Marilou Acuña, Fly Ace’s senior product manager said, “apart from promoting he mushrooms’ health benefits, the history-making event also showcased the young Filipinos’ culinary talent. To make the Guinness bid successful, everyone in the Jolly team worked closely in the spirit of bayanihan.”

Jolly Mushrooms is distributed by Fly Ace Corp, one of the leading food and beverage consumer goods companies in the country. The world-record bid was supported by Gomeco, Petron, Masflex and Fuji Kitchen Scales.


Superb “bayanihan”—students chefs from FEU, CCA and La Consolacion (Tanauan and Manila) sautéed 335 kilos of Jolly mushrooms to win the Guinness Book of World Records’ title, “Largest Serving of Sauteed Mushrooms” at the HistoryCon 2016.


Receiving the world record award (l-r): Jacquem Ruby, A+E networks; Ralph Rebulana, associate product manager; Marilou Acuña, senior product manager; Elliz Cochanco, Fly Ace director and Peter Geronimo, BAG assistant.


Learn more about cakes rolls, cupcakes and icing

There’s a lot of baking going on this October at The Maya Kitchen.
Start off with Healthy Breads on October 1, Saturday, 9a.m.-1p.m. This hands-on, group workshop class includes recipes for Whole Wheat Sesame Bread, Kalabasa Loaf, Malunggay Loaf, Sourdough Bread and Focaccia. Class fee is Php 2,000.

Cupcakes 101: Coffee Shop Cupcake Favorites is also on October 1, Saturday, 9a.m.-1p.m. Learn how to bake Sea Salt Chocolate Cupcakes, Lemon Drop Cupcakes, Caramel Cheesecake Cupcakes and Mocha Truffle Cupcakes.  Class fee is Php 2,000 with hands-on and group workshop.

Basic Baking is on October 4-7, Tuesday-Friday, 9a.m.-2p.m. Learn Basic Baking Techniques applicable to small and commercial scale production of recipes and formulations of quick breads, pies, cookies, cakes and other bread varieties. Class fee is Php 8,000. Basic Baking is also offered on October 18-21 and October 25-28.

Basic Cakes is on October 8, Saturday, 9a.m.-1p.m. This class with hands-on and group workshop includes recipes for Angel Food Cake, Chiffon Cake, Dark Chocolate Cake and Butter Cake. Class fee is Php 2,000

Basic Culinary is on October 11-13, Tuesday-Thursday, 9a.m.-5p.m. Learn Cooking Fundamentals and International Standard Techniques of meal preparation from soup, salad, pasta, main courses, to desserts for Home and Institutional Scale Kitchens with workshop. Class fee is Php 9,000.

Beginner’s Icing is on October 15, Saturday, 9a.m.-1p.m. Learn to make Boiled Icing, Swiss Meringue, Buttercream and Ganache. Class fee is Php 2,000 with hands-on and group workshop.

Welcome the holiday season with Christmas Food Gift Workshop on October 15, 9a.m.-1p.m. The class with hands on and group workshop includes recipes for Chocolate Truffles, Butterscotch Biscotti, Cream Cheese-Based Dips and Pretzels and Flavored Sugar Cubes. Class fee is Php 2,000.

For cupcake lovers, Cupcakes 101: Filled Cupcakes is on October 22, Saturday, 9a.m.-1p.m. Learn how to bake Chocolate Mousse-Filled Cupcakes, Mango Cream Filled-Cupcakes, Pretzel Caramel-Filled Cupcakes and Blueberry Cream Cheese-Filled Cupcakes. The class fee of Php 2,000 includes hands-on and group workshop.

On October 29, Saturday, 9a.m.-1p.m., learn Juicing and Healthy Wraps.

This demo class includes basic juicing know-hows plus tips on how to turn standard sandwiches into healthy wraps. Recipes include Simple Starter Detox Drink, Sooper Dooper Detox Greens, Power Booster Juice, Vegetable Wrap in Avocado Caesar Dressing, Grilled Chicken and Veggie Wrapped in Tofu Dressing and Healthy Vietnamese Wrap. Class fee is Php 1,000.

Have you ever wondered how they make those delicious cake rolls? Wonder no more with Cakes 101: Manila’s Well Known Cake Rolls on October 29, Saturday, 9a.m.-2p.m. Recipes include Ube Macapuno Cake Roll, Buko Pandan Cake Roll, Yema Cake Roll and Triple Chocolate Cake Roll. Class fee is Php 2,000 with hands on and group workshop.

For more information on this and on other course offerings, log on to www.themayakitchen.com,  e-mai: lcontactus@ themayakitchen.com  or visit The Maya Kitchen Culinary Center every Tuesday to Saturday at 8F  Liberty Building, 835 A. Arnaiz Avenue (Pasay Road), Makati City or call 8921185 / 892-5011 local 108 / Mobile No. +63929 679 6102.  Call and reserve a slot now!


Learn how to bake this delicious holiday dessert at The Maya Kitchen this October.


31 individuals receive recognition for hospitality and tourism expertise


Certified Guest Service Professionals Workshop

Asia World Hospitality (AWH) recently awarded some 30 individuals during three separate ceremonies as part of efforts to develop and upgrade the tourism and hospitality industry in the Philippines in line with international standards.

On August 02, some 10 individuals were formally awarded with international certificates and official CHE pins during a Certified Hospitality Educator (CHE) ceremony at the Albertus Magnus Building, UST with Ms. Machi Borja of AWH in attendance. On August 30, about 15 participants were awarded during a Certified Guest Service Professional (CGSP) ceremony at the Belmont Hotel Manila, while another 16 practitioners were awarded certificates and pins in a second CGSP ceremony at UST.

AWH will be holding a series of CGSP workshops in Seda Hotels and El Nido Resorts. In addition, AWH is joining the National Hospitality and Tourism Convention in Iloilo Convention Center hosted by PHINMA Education – University of Iloilo. The event is slated on October 10.

With the theme “Breaking the Norms: Unleashing Hospitality and Tourism Excellence,” the said convention is touted as the much-anticipated and grandest assembly of hospitality and tourism stakeholders in the country. Also in October is a Certified Hospitality Sales Professional event and in November is the first public workshop for Certified Guest Service Professionals. The dates and the venue are yet to be announced.

For more information, you may log on to our website at asiaworldhospitality.com or please email us at info@asiaworldhospitality.com or you may call on 63 2 5567994 or +63 9175232128


Here is the chance for culinary students to become the future bake masters!

bakeMyrns Roman of enjoyingwonderfulworld (3rd from left) and Pehpot Pineda of mommypehpot (4th from left) are the winners of the Media Cupcake Challenge. With them are (left to right): Carolyn Bonifacio and Lilia Andres, URC  Flour Product Development & Services Manager and Marketing Manager respectively; Chef Ernest Reynoso Gala, managing director of GalaStars Culinary & chairman of the board of judges; Bernadette Fernandez and Nicano Ines, URC Flour Brand Associate and Technology Manager respectively.

      Trophies, gift certificates and Php 300,000 worth of prizes await the winners of the 2016 “Flourish Pilipinas: Bake it Happen! Nationwide Baking Competition.”

Culinary Arts or Hotel and Management course students are challenged by the Universal Robina Corp. (URC) Flour to submit entries of their original recipes in the Breads or Cakes categories.  The complete contest details and the downloadable entry forms may be found on the Flourish Pilipinas 3 Facebook Page. Deadline for submission of entries is on September 30, 2016.

Baked creations must incorporate a non-functional ingredient and make use of any of the URC Flour brands such as Blend 100, Continental, Daisy Cake Flour, FibrA+ whle Wheat Flour, Globe First Class, My Rose Soft Flour and Sampaguita Soft Flour.

Shortlisted teams will vie in the regional bake off to be held at the Univ. of Mindanao in Davao City  for the Visayas/Mindanao contestants and Center for Culinary Arts Manila for GMA/Luzon.

“We are very excited to once again seek out the most talented student bakers through the Flourish Pilipinas baking competition. With URC Flour brands that cater to every baking need, these future master bakers can surely whip up some of the most fascinating creations to showcase their baking prowess,” says Ellison Lee, URC Flour VP/general manager.

Prior to the student competition, URC Flour invited media members to a fun bake-off held recently at the GalaStars Culinary. Ten teams participated in “Cupcake Challenge” with fresh kiwi as the surprise ingredient. The teams used the same cupcake recipe using URC flour and they “dressed up” their cupcakes with whipping cream.


Marketplace by Rustan’s showcases its premium cheese selection to encourage greater appreciation for different flavors and tastes.

Good news to all cheese lovers, foodies and the adventurous, “Fete du Fromage” a sumptuous cheese festival at Marketplace by Rustan’s  from July 29 to August 14. A whopping 30 percent discount awaits guests. The premier supermarket known for offering top quality products sourced all over the world has made available some 200 choices of specialty cheeses from France, England, Germany, Italy and Denmark, among others.

This is your chance to try new flavors, away from the usual parmesan, cheddar, quickmelt and mozzarella. According to Chef Jonas, renowned chef and self-professed cheese aficionado from the French restaurant, Le Jardin, the best way to know your cheese is to go by flavor and category.

At the Marketplace, you may buy cheese by the gram which enables you to create your own cheese board. Chef Jonas says begin with the hard variety like an aged parmigiano-reggiano then balance the hard texture with a cream St. Marcellin or goat cheese with herbs. Complete the cheese board with a blue (referring to the veins that come from mold inoculated on the cheese and allowed to age) which is packed with strong flavors. Chef Jonas recommends cambozola , a brie-style blue cheese.

Complete the board with crackers, mini toasts and fresh fruits like strawberry, apple, grape and pear. You can also balance the flavors with olives, sun-dried tomatoes and salami or prosciutto.

The Marketplace has a well-trained staff  and they are ready to assist you to complete your cheeseboard.

cheese1Cambozola—from France, this blue cheese is soft-ripened, triple-cream with a savory, nutty flavor and a hint of sweetness. Best paired with roasted walnuts, figs and rustic bread.


cheese2Parmigiano-Reggiano—from Northern Italy, it is sometimes called the King of Cheeses. It has a wide wide range of flavor— nutty, sweet, fruity and creamy. This hard cheese is great with fruits, nuts and cold cuts. For dishes, it goes well with soups, meat entree, pasta and salads.


The San Miguel Purefoods Culinary Center recently held “Roots,” a delicious gastronomic tour of Pampanga, recognized as the country’s culinary capital.

Bale Marangul or “the big house” is a local landmark in Maquiapo, Guaga, Pampanga. The ancestral home of Don Agapito Miranda II, it was the very first house built in Maquiapo in the 1930s.

Steeped in family and local history (it’s said that the house was used as a refuge by Filipino soldiers from the Bataan Death March), and known for its original wooden panels, capiz windows, and century-old acacia trees, Bale Marangul is home not just to the Miranda clan, but to the family’s brand of Kapampangan cuisine which, like the house itself, has stood the test of time.

At the center of the family’s culinary tradition is 82-year-old Lola Ising, the house’s mayor doma–considered as a second mother by the entire clan. Having lived with the Mirandas all her life, she was trained in the kitchen by Apung Manang, Don Agapito’s mother.

At a recent food tour organized by San Miguel Pure Foods Culinary Center dubbed, “Roots: Kitchen Memoirs”, Lola Ising shared many insights both on the family’s culinary traditions and traditional Kapampangan cuisine.

“Despite the many changes over the years, traditional food will always be a part of each generation andwe wanted to learn from Lola Ising and share this experience with fellow foodies,” says SMPFCC Culinary Services Manager Llena Arcenas. “We are very fortunate to have Lola Ising take us on this brief, but truly special culinary journey,” added Arcenas.

The event began with a tour of Bale Marangul, which was led by its curator, Victor Miranda Jr., Don Agapito’s grandson, also a chef for SMPFCC. Guests enjoyed appetizers like boiled peanuts and sweet potatoes. This was then followed by a cooking demo of kilayin, an authentic Kapampangan dish by Lola Ising.

“Hindi naman talaga masyadong nagbago ang pagkain noon hanggang ngayon. Nagbago lang ng kaunti dahilsa mga pag-iiba ng mga magagamit na sangkap. Nagbabago lang din ang lasa, depende sa kung sinong kakain,” Lola Ising shared.

While tradition and technique has, over the many decades, remained unchanged, Lola Ising makes use of staple ingredients found in all Filipino kitchens.

“San Miguel Pure Foods products are among these staples. And through this event, we wanted to show how our products can be used for everyday cooking—for well-loved dishes we have enjoyed for many generations,” says Arcenas.

Dinner started with a soup staple in the Miranda menu:nilagang baka, manok at baboy. Afterwards, sisig (Monterey Pork and Magnolia Chicken) and other “exotic” dishes such as betute (deep fried frog stuffed with ground meat), kamaru (farm crickets ). All are original Bale Marangul recipes.

For dessert, guests enjoyed ube kalamay, ginataang bilobilo with kamote, langka, sago and buko and cheese sherbet from local sherbet-maker Bondoc, which has been a clan favorite for years.

The second day of the trip to Pampanga started with breakfast fare prepared by San Miguel Pure Foods Culinary Center chefs. The menu included PurefoodsHoneycured Bacon, Purefoods Corned Beef, Purefoods Chicken Longanisa, pandesal with Magnolia Cheddar Cheese and Magnolia Gold Butter. An egg station also offered Magnolia Brown Eggs, Purefoods Sweet Ham, Purefoods Chicken Ham, Yowe mushrooms, and Magnolia Quickmelt.

The event ended with a cooking demo by Chef Brian, resident chef of Angeles, Pampanga’s Imerex Plaza Hotel, who taught guests and foodies how to prepare an authentic and well-loved Kapampangan dish, pesang dalag, a semi-thick soup cooked with lakatang malagkit, lemon grass and fried mudfish.

kilayinKilayin, a favorite Kapampangan dish.


Betute: deep-fried frogs stuffed with ground meat, an authentic Kapampangan delicacy.


Hotel Jen, the lifestyle brand of Shangri-La Hotels and Resorts, has launched NextJen Meetings – an exciting meetings model delivering distinctive themes with practical amenities, optional extras, Golden Circle Event Planner Rewards, as well as credit to redeem against a future event.


A “Jenuine” meeting set-up

NextJen Meetings take meetings beyond a traditional conference layout with themed offerings – ‘Jenuine’ and High-Energy. The ‘Jenuine’ concept boldly uses a full-sized table tennis table or sofa seating to assemble participants for ice-breaker or meeting sessions, while the High-Energy package inspires interaction with bean-bag seating or swing chairs, and a video game station to spur creative thinking. Delegates may also request for a customary meeting setup under the Business theme.

In addition, event organisers can earn Golden Circle points on all materialised conferences and events through the Golden Circle Event Planner Rewards programme. With the highest level of rewards in any meeting and event loyalty programme, planners can earn up to 40,000 Golden Circle points on an event booking – the equivalent of 40 complimentary room nights.

It is also the only programme that allows members to earn double points for subsequent meetings or events booked in the same calendar year, as well as to redeem points for future events and meetings. To join Golden Circle, please visit www.goldencircle.shangri-La.com.

Aimed at making NextJen Meetings the most rewarding suite of value offerings, the ‘Jenuine’, High-Energy and Business concepts include brain-food menus for lunch – served buffet or picnic style by the pool or garden – and two breakout sessions with refreshments and snacks. Standard for each theme are an organiser pack and cable kit, mobile charging station, audio-visual equipment, quirky amenities, farewell drinks and a 10 per cent credit for use towards a future meeting.

A menu of add-ons, such as art workshops, Chinese tea tasting and wellness activities, may be arranged as part of a complementary approach to experiential meetings at Hotel Jen.

“Having asked clients to share great and mediocre meeting experiences, we put their valuable insights to use,” said Marisa Aranha, vice president of sales and marketing. “Apart from location and price, respondents mentioned customer service and meals were a priority – we have addressed all these components and added our extra touches.”


AWH offers global solutions to the hospitality industry by sharing  and distributing AHLEI  programs.


Batch 1 of the Certified Hospitality Educators program from DLSU-College of St. Benilde.

Asia World Hospitality, the official partner of the American Hotel and Lodging Educational Institute (AHLEI), contributes to develop hospitality educators in line with Asian and international  standards.

More than 50 faculty members  attended the first series of  intensive workshops including representatives from  De La Salle – College of Saint Benilde, Lyceum of the Philippines University, University of Santo Tomas, Our Lady of Fatima University, Cagayan de Oro College – PHINMA Education, University of Iloilo – PHINMA Education and Woosung University of Korea.

The CHE was conducted by Fr. Robert Steele, a Catholic priest from the Diocese of Auckland, to deliver the milestone workshop. Fr. Steele is currently a program leader and a senior lecturer in AUT University, School of Hospitality and Tourism in Auckland, New Zealand, boasting of a 30-year experience in the field of hospitality.

The AHLEI developed the CHE designation and it has become one of the most recognized credentials in hospitality and tourism education as it is the only professional development opportunity designed for post-secondary hospitality educators around the world.

Asia World Hospitality offers a global solution to the hospitality education industry through the distribution of the AHLEI programs. With the largest range of educational materials, a good number of hospitality schools in the Philippines have adopted the AHLEI programs and have become Global Academic Partners. With Asia World and AHLEI, prospective students may gain an international diploma which may serve as their key in obtaining a bachelor’s degree in the United States. In addition, Asia World Hospitality also conducts training for hospitality professionals, offering certifications from the general manager level down to the front line employees.

Machi Borja, managing director, Asia World Hospitality stated that additional CHE Certification will be held in the Philippine throughout the year.

About AWH:  Asia World Hospitality is  a next generation Hospitality Management and Training company, created and designed to assist Institutional Investment Groups, Individual Owners and Landers, to successfully manage their assets and generate the desired returns. AWH focuses on training and continuous learning offers for both professional and academic individuals.

For more information, you may log on to asiaworldhospitality.com or please send email to info@asiaworldhospitality.com or call on 63 2 5567994 or +63 917 523 2128.


Book until July 31, 2016 and enjoy the Super-STAR promo.


The iconic “Manila Eye” at the fun park right at the metro, Star City.

Hotel Jen Manila is all about being fun and adventurous so book at the hotel from now until July 31, 2016 and avail our Super-STAR promotion.

For only Php 5000 per night, you can enjoy two (2) complimentary ride-all-you-can tickets at Star City, two (2) buffet breakfast at Latitude, free Wi-Fi and scheduled shuttle service to MOA.

This promotion is exclusive to Philippine residents and Balikbayans. Proof of residency is required upon check-in.

For inquiries and advance reservations, please call (632) 795 8888 or email food&beverage.hjm@hoteljen.com

(Catering to a new generation of independent travellers, the Hotel Jen brand delivers quality, comfort and value with a playful twist and friendly service. Hotel Jen embraces the love for life and travel, helping adventurous souls explore and discover. Launched in 2014, Hotel Jen offers 10 vibrant hotels in some of the best locations across Asia Pacific, including Singapore; Hong Kong; Beijing and Shenyang in mainland China; Manila; Penang and Johor in Malaysia; and Malé, Maldives.)


Understanding the significance and value Filipinos give to their personalization and connections with friends and family, Nutella rolls out its #YourNutella campaign in the Philippines.


Fabian Heymer (3rd from left), Nutella brand manager, South East Asia, led the #Your Nutella campaign in the Philippines.

The aim is to help highlight personalization and strengthen relationships by empowering everyone to pay tribute to everyone we consider special. This is also Nutella’s way to express gratitude to their customers’ unwavering loyalty to the brand and making Nutella a part of their lives.

Fresh from the successes of #YourNutella in Europe, Middle East, and some parts of South East Asia, the Philippine campaign aims to get people to strengthen their connections with one another, highlight Nutella’s involvement and value in their lives, and get people to share their stories through the @NutellaSEA Instagram handle and #YourNutella.

“For many, Nutella has been a huge part of their childhood, as they enjoyed the spread at breakfast. We recognize the role we played in their lives growing up, and thought it would be great for us to say thank you to our customers for their years of support,” says Fabian Heymer, Brand Manager for Nutella Southeast Asia. “Everyone’s name is unique and we are at an age when personalization is vital, just like our friendship and relationship with our fans and we hope that our #YourNutella campaign would convey our gratitude for their support.”

The launch was held at Glorietta Activity Center and those able to purchase 350g jars of Nutella at Php 279.00, had the option to personalize their jar at the #YourNutella factory on site. Around 40 supermarkets participated that carried the name label standees, with selected stores running promotional events for fans to get their own name labels.

For fans unable to find their names in the standees, there’s no reason to fret. The YourNutella.com website in the Philippines opened last May 16. This allows anyone to customize their own labels and have them sent through snail mail to their address.

For those who want to contribute to the campaign, take a picture and tell your story, then tag the @NutellaSEA Instagram account with the hashtag #YourNutella.

“HOME FOODIE” Season 2

San Miguel Pure Foods Culinary Center presents “Kayang-Kayang Sarap”


“Home Foodie” Season 2 culinary power house, hosts Drew Arellano and his wife, Iya Villania. Behind them are (l-r)” Chefs Rene Ruz, Llena Arcenas and RJ Garcia.

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

“Home Foodie” is all about inspiring home cooks to reinvent traditional favorites and recreate dishes from food discoveries using San Miguel Pure Foods products. Season 2 recipes are “Kayang-kayang Sarap”, delicious and definitely doable that even kitchen newbies can do the recipes.

The show’s host,  Drew Arellano and the chefs of Home Foodie Season 2 are joined by Drew’s wife, IyaVillania.

Drew has been the perfect host in Season 1 given his wide mass appeal, non-alienating persona aside from being a true blue foodie. He is sure to continue inspiring and encouraging both men and women to enjoy food by spending time in their kitchens.

Iya Villania is the most welcome addition to the Home Foodie Family. She represents all wives and mothers, who are not just food lovers but are also keen on learning and discovering more culinary delights for their loved ones. Witness this power couple’s cooking adventure as the episodes tackle domestic struggles that are commonly experienced when it comes to learning and preparing great food for our loved ones.

Home Foodie viewers will also get loadsof 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 thru Fridays, after Unang Hirit on GMA7.


Foodies and culinary professionals will find Qwikbread a practical solution to their needs.

qwikbreadQwikbread provides the fast and best solutions to foodies, homemakers and institutions that need to serve freshly baked breads and pastries.

If you’re planning to open a café but laboring over the standardization of your bread recipes; thinking of ways to produce consistently high quality breads and pastries for the neighborhood bakeshop you own but not having the high-tech equipment to make it possible; hoping to serve your restaurant’s cream soups in bread bowls and pasta dishes with toasted crusty bread slices but not knowing where to source them…QWIKBREAD is the practical solution

Founded in 2010 by the brains behind The French Baker and Lartizan, Johnlu Koa, Qwikbread  is an industrial bakery producing fresh, frozen and parbaked bakery products, including lots of breads and pastries that cater to the needs of restaurants, coffee shops, cafés, bakeshops, hotels and caterers.

Its high-tech facilities, which are centrally located in Libis, Quezon City, are capable of producing consistent, high-quality breads, pastries, frozen doughs and parbaked items with its automatic and semi-automatic bakery lines, so each and every piece is of the same size, shape, color and texture. It also comes equipped with a high capacity industrial blast freezer that’s capable of reaching -35?C, so it can blast-freeze a dough or parbaked bread and ensure that their integrity is not compromised.

Qwikbread can supply freshly baked artisan-inspired breads on a daily basis including Soup Breads, Kaiser Buns, Brioche Buns, Dutch Crunches, French Sourdoughs, Long Johns, Crusty Steak Rolls, Sourdough Baguettes, and Tortillas in four variants to choose from—Flour, Whole Wheat, Spinach, and Chives & Onion.

Qwikbread is also a convenient source for parbaked breads such as Ciabatta, Focaccia, Mini Pain au Chocolat, Danish Pastry and Baguettes that are 90 percent baked in the commissary and delivered to client in blast-frozen parbaked form. Since parbaked breads need to be baked only for the remaining 10 percent to achieve crust color and texture, they take very little preparation time in the store and yet they look, smell and taste like freshly baked, especially when made into sandwiches or served with gourmet dips and spreads.

For more personalized bread and pastry preparations that clients need for their own products, Qwikbread makes frozen doughs, such as ready-to-use Puff Pastry Sheets, Croissants and Danish Pockets for chefs to whip up their own variations in very little time. Its Puff Pastry Sheets, in particular, are made of 100 percent butter to ensure a delicate and consistent puffing after baking.

For inquiries or more information, call 7819810 or 0917-5663253 or email info@qwikbread.com.


Marriott Manila makes Father’s Day truly special.

marriott Marriott Manila marks Father’s Day with culinary marvels from the steaks to the spirits.

marriott2 Give dad a big dig on a buffet made for the boss of our homes. Marriott Manila’s Marriott Café is dishing out only the best for the best by their award-winning chefs. Be greeted by cold cuts, cheese and a variety of bread to get you started.

The Gambas station serves fresh prawns with 5 homemade sauces you can choose from that seeps through the sweet meat, guaranteed to explode in your mouth with every bite. Don’t miss out on the highlight of the buffet, have your US Prime Rib Eye cooked to your likeness.

The sustainable Fresh Catch of the Day features a selection of seafood that makes the whole buffet a perfect catch itself. Diverse food choices are available like sushi and sashimi freshly prepared right before your eyes, noodles and dim-sums you can use to create your own soup, a selection of pastas you can pair with your choice of sauce, and some meaty options perfect for the grill.

The Filipino station features local favorites such as bulalo and kare-kare, that’s guaranteed to be a nostalgic experience in every bite. The teppanyaki station is a sure hit too as you watch the lively chefs prepare your order. Sweet endings is not a problem with various desserts, chocolate fountain station, halo-halo cart roaming around, the infamous gelatos and the crepe station, are all surefire to sate your sweet tooth. The hotel spikes up the brunch with free-flowing sparkling wine and martini bar perfect to toast to the super Dad dining. Marriott Café’s bountiful dinner buffet is at Php 2,650 nett and hefty Sunday brunch is at Php 2,800 nett on June 19, 2016.

marriott3There’s nothing more rewarding for our super Dads than a meaty dinner propped with a glass or bottle of wine to go with it in a perfectly dimmed and cozy steak-out place. The multi-awarded Marriott Hotel Manila’s Cru Steakhouse features a wide range of steaks complete with an extensive red and white spirit options.The 3-course meal starts at Php 2,800 while the 4-course meal starts at Php 3,800.

For inquiries and reservations, call (02) 9889999 or visit manilamarriott.com..


Your father deserves the best. Indulge him at Hotel Jen Manila. 


Let the superhero of your family experience a one of a kind delight at Hotel Jen Manila.

Let dad stay in our Deluxe Room and make him feel like a king. Inclusive of this overnight stay is a breakfast buffet for two at Latitude, one complimentary buffet lunch at Kitsho or Latitude, a complimentary cocktail or mocktail together with a Father’s Day Platter at our Windows By The Bay and a surprise gift from Hotel Jen Manila. Get all of these perks for only Php 4,230 ++ per night. Promo is valid every Friday – Sunday of June 2016.

If your dad’s favorites are grilled seafood and meat, then make sure to book him at Latitude Restaurant on June 19, 2016 that features fresh prawns, mussels, marinated pork belly, chicken barbeque, beef ribs and baby back ribs.

For inquiries and advance reservations, please call (632) 795 8888 or email food&beverage.hjm@hoteljen.com.

The brand is the brainchild of virtual persona Jen, a professional hotelier and all-time lover of life, travel and discovery.

For more information and reservations, please contact a travel professional or access the Hotel Jen website at www.hoteljen.com.


New World Manila Bay Hotel honors the first hero in our lives with an exciting cooking class and specialty offerings for Dads available only this June.

Curries of the World- Cook for Dad

Cook for dad on his special day and experience a culinary journey like no other .Have fun discovering different versions of curries from Executive Chef James Williams and Dir. of Food and Beverage Azmi Dahlan like Sri Lankan Pork Curry, Singaporean Chicken Curry, Roti Jala and Thai Steamed Seabass.

Join the excitement for only Php 2,888 net per person on Saturday, 18 June,  9:30a.m. to 2 p.m. at Bayview Salon, New World Manila Bay Hotel. Rate includes lunch, cooking class participation, certificate, recipe book, apron, and a special gift. Limited slots available.For reservations, call +63 2 252 6888 or emaildining.manilabay@newworldhotels.com.The cooking class is in partnership with Travelife Magazine.

Father’s Day Special at The Fireplace

Delight Dad with a 5-course set menu dinner at The Fireplace for only Php 3,000.

Have a feast of mouthwatering dishes especially prepared just for Father’s Day. Start off with Amuse Bouche followed by Chilean seabass; oxtail ravioli with beurre noisette, asparagus and fennel; slow-cooked pork jowl with miso broth and mushrooms; slow-roasted beef with bone marrow, truffle and spinach puree. Sweeten your tastebuds with white chocolate panna cotta with summer berries and vanilla ice cream. Dinner includes one round of local crafted beer.

Special rate for dads and Club Epicure members is at Php 2,500 per person.


Father’s Day Grand Buffet at Market Café

Share a memorable all-you-can-eat experience with Dad on his special day with a sumptuous feast filled with international favorites at Market Cafe.Take Dad on a palatable trip around the world with Market Cafe’s range of offerings from Western, Japanese, Korean, Chinese toFilipino stations for Php 2,750.

chili-lobsterSweet Chili Lobsters at Market Cafe’

Club Epicure members enjoy a 20 percent discount; Dads get to enjoy a 30 percent  discount.

Chinese Cuisine Delights for Dad at Li Li

Celebrate Dad’s special day with 7-course menu carefully prepared by Chef Andy Chan at Li Li.

Have a delightful meal with Japanese conpoy soup with seafood and abalone; wok-fried beef tenderloin with duck breast and agaricus mushroom in black pepper sauce; pan-fried cod fish in champagne lemon sauce; baked bouillon scallop, shrimp mousse with e-fu noodles in lobster sauce; double-boiled egg and milk with imperial bird’s nest; glutinous dumpling with white chocolate and fine peanut.

Special set menu is only Php 2,288 per person for a minimum of 2 persons dining in. Club Epicure members enjoy a 20 percent discount.

Sliders Trio and Local Craft Beers at The Lobby Lounge

Satisfy your burger cravings at The Lounge and have a taste of unique mouthwatering sliders.

Taste all three: truffle and foie gras beef slider in black sesame brioche; sous vide chicken breast in beetroot and oats bun; and beer battered seafood slider with squid ink in polenta bun. Each order is served with red and white onion crisps on the side, for only Php 845.

Pair your comfort food indulgence with local crafted beers. Choose between Pedro Beer or Craftpoint Beer selections for Php 250.

Month-long treat for Dads at Pastry Boutique

Surprise Dad with sweet treats especially created with his taste in mind at Pastry Boutique.Let him indulge with Black Forest Jack Daniels cake. Layers of moist chocolate cake soaked in Jack Daniels whiskey topped with chocolate mousse and adorned by macarons.

Serve delightful chocolate cigars; crunchy chocolate wafers covered in dark chocolate available only for this month of June.

For more information and reservations, please contact a travel professional, the hotel directly at telephone +63 2 2526888, e-mail reservations.manilabay@newworldhotels.com or visit newworldhotels.com.


Casa Roces offers a special menu for the man of the household that truly befits his love.

papamio“Papa Mio 2016” feast at Casa Roces to honor all Dads

 The finest dining establishment in the heart of the capital, Casa Roces offers “Papa Mio 2016” to honor all Dads. Lavish your father with a slew of timeless and new dishes for only Pho 850/person. The menu includes Seafood Chowder, hearty Russian Salad and appetizers like chili con carne with melted cheese and nachos.

Appetizing entrees include: BBQ pork ribs, assorted skewer of beef, pork and chicken, grilled sausages like Hungarian and Schublig with morcilla rice and crunchy bacon or cheesey macaroni with roasted piminetos. Let Dad enjoy the meal with beer or sangria.

Cap the meal with irresistible desserts like leche flan, key lime pie, chocolate mousse or seasonal fruit platter.

For  “Papa Mio 2016” reservations, please call Casa Roces at 735-5896/488-1929 or visit www.casaroces.com.


Because fathers deserve only the very best on their special day, the Cravings Group of Restaurants presents a one-of-a-kind belly blowout.

The Cravings Group of Restaurants call it, “Just-the-Way-Dad-Wants-It” feast for all Dads on their very special day. The meals are homestyle, straightforward but hearty and delicious. If you are treating Dad+Mom and the rest of the family, go for the 4+1 Buffet where one gets to eat for free for a group of 5 diners.

Cravings Fraser Place—hearty Baby Back Ribs for 2 with a serving of soup and salad, complimentary dessert of the day. Add Php 99 and Dad gets unlimited premium Di Bella coffee.

Epicurious—For only Php 2,400, a group of 4 may enjoy the Big Ribs Platter served with heavy sides like broccoli, corn on cob and potato wedges. Order this specialty on June 18 or 19 and get a complimentary bottle of craft beer.

Lombardi’s—it’s an Italian dining experience Dad will love and let him indulge in his favorite Ribeye Steak. For a minimal additional amount, he can enjoy the steak with unlimited wine.

The Blackboard—it offers a gourmet indulgence for only Php595 with a smorgasboard of Dad’s favorite Homemade Sausages with a choice of Lyonnaise Potatoes or Garlic Mashed Potatoes along with a bottle of beer. Chef Michael’s mini cheesecakes cap the meal.

C2 Classic Cuisine—for a festive dining spree experience for the month of June go for C2’s Pamilyang Pinoy Bilao with all-time faves like Lechon Kawali, Beef Ribs BBQ, Pork BBQ, Shanghai, Chicharon and Ensaladang Mangga.  If the family prefers something more hefty, then order B&P’s Hefty Sticky Ribs BBQ Plate (Php 299) with a walloping serving of Sticky Ribs, Mexican Corn, Potato Wedges and Bacon Rice.

bbqC2 Classic Cuisine offers the sumptuous Pamilyang Pinoy Bilao with BBQ, Lumpiang shanghai and Ensaladang Mangga.


Bountiful barbecue goodness at Cravings that includes fresh chicken, pork and seafoods like shrimps and fish.

Desserts—for Dads, there are very special offerings at Wicked for Jack Daniel’s Walnut Pound Cake and Bacon Brownies.  Check out the extraordinary sweets at Craving Fraser, Epicurious, B&P  and TCB.


Give your father a most memorable Father’s Day with Lucia Ristorante’s unlimited baby back ribs.


Unlimited Baby Back Ribs at Lucia’s, Hotel Celeste for Dad

The most important man in your life deserves the best. Treat him to unlimited baby back ribs at Lucia Ristorante for only Php 599/nett per person. It comes with a choice of two sides: rice or mashed potatoes and sautéed vegetables or coleslaw.

Or let Dad indulge in an Italian set menu at Php 850/nett per person. The set includes a glass of red wine and amuse-bouche, French Onion Soup, Emmental and Poached Egg, RavioliSpinach and Ricotta with Cream Parmesan, Glazed Baby Back Ribs with Potato Gratin and Broccoli Puree. Frangelico’s Tiramisu and Candy Almond complete the set.

The Lucia’s Unlimited Baby Back Ribs is offered Fridays to Sundays for the whole month of June; the Italian set menu is offered June 18 and 19 only. By booking and confirming your reservations, you get a free bottle of wine, beer or soda; a party of 8 gets a free bottle of Italian wine.

Call Lucia at 836-0023 for reservation and #Lucia’sUnliBabyBackRibs! Lucia is at Hotel Celeste, San Lorenzo Drive cor. Arnaiz Ave., Makati City.


Take Dad to a special trip out of town and cap it with a sumptuous country buffet only at Sisterfields, Tagaytay.

roast-beefRoast Beef with mashed potatoes and buttered veggies are included in the Country Meal Buffet served for Dads at Sisterfields, Tagaytay City

The scenic views, fresh breeze and cool weather in Tagaytay City  will be a great break for Dad and then, treat him to a country meal served with the best produce the city could offer. Here’s a peek:

Starters: Buffalo Wings with Vegetable Crudite and Blue Cheese Dip, Tacos and Nachos, Fried Potato Wedges with Ranch Dip.

Salads: Coleslaw, Potato Salad, Waldorf Salad and make-your-own at the Sisterfields Salad Bar.

Soup: Corn Chowder with bread and butter.

Entrees: Baby Back Ribs with homemade BBQ sauce, Country-style Fried Chicken, Fish and Chips with Tartar Sauce plus a selection of buttered vegetables, mashed potato with corn or steamed rice to go with the mains. There’s also a Carving Station for roast beef and selections at the Grilling Station.

Sweets: Chocolate Chip Cookies, Oatmeal Cookies, Apple Pie, Walnut Brownies, Choco Truffle Cake and a selection of Fresh Fruits.

The buffet is set at Php 699/nett per person. Get a group of 4 and Dad eats for free.

Sisterfields is at Km. 58 Maharlika West, Gen. Aguinaldo Highway, Tagaytay City; call (02) 240-6888 for reservations.


This Mother’s Day, give Mom not just your time but treat her to great food as well.

 Present to the most important woman in our lives—Mom—a thoughtful gift of time spent at lunch or dinner at Lucia Ristorante.

On May 7 (Saturday dinner) and May 8 (Sunday lunch), treat Mom to a spectacular buffet (Php 699+/head) with mouthwatering selection from salad to dessert. Bonus: complimentary servings of sparkling wine for early reservations and free bottle of wine for reservations of 8 persons or more.

Starters include Cream of Mushroom Soup plus pates like Whiskey Chicken Pork Pate’, Liver Pate’ Marble Mushroom Pate’ as well as Croquettas Mozza or Ceviche Shots.

Then Mom can go to the Salad Bar, check out the Pasta Station and the Carving Station for Lechon Belly and Roast Beef .

Main delights: Roasted chicken with Rosemary or Fish in Lemon Butter Sauce go well with plain rice.


A Mother’s Day Special from Lucia Ristorante at Hotel Celeste—Roasted Chicken with Rosemary

 Desserts: Panna Cotta, Tiramisu and Chocolate Mousse from the Dessert Station will surely thrill Mom.

Check out Lucia FB (luciaristoranteph) for updates. It is located at Hotel Celeste, San Lorenzo Drive corner Arnaiz Ave., Makati.