Céleteque winners, Week 2

Nov 14: Amanda Jane Camilon of Muntinlupa City
Nov 15: Ma. Victoria Concepcion of Binan, Laguna
Nov 16: Luz Doma of Cainta, Rizal
Nov 17: Nino Hernandez of Agusan del Norte
Nov 18: Ghia Sarena of QC
Nov 19: Ellen Rose Nonesa of Taguig
Nov 20: Franchesca Soleta of QC

Metro Manila winners can pick up their swag bags at the Innovitelle Office in Greenhills, while provincial winners will receive theirs by courier.
The swag bag contains the full range of Celeteque Dermoscience products worth PHP 10,000.

Céleteque bag

Twenty nine swag bags will be given away.
To find out how you can win one, click HERE.

To know more, like Céleteque on Facebook.

Tonkatsu story

Tonkatsu or Japanese pork cutlet is something I like to eat but don’t get to eat often except when abroad, because what we have here in Manila is usually close to a breaded porkchop.
In Singapore, I used to eat this with Ana, at the basement of Takashiyama

Romankan Yokohama

romankan yokohama

Until something better came along: Tonkichi can be found in many places in Singapore and Hong Kong.
My favorite combo is pork (rosu katsu) and oysters


Don’t forget a side of soft-shell crab

Soft-shell crab, Tonkichi

As far as the real thing goes, there’s Maisen, practically an institution in Omotesando


It’s not my favorite tonkatsu, but I get this warm fuzzy feeling when I’m there because Omotesando is one of my favorite places in the whole world

Maisen tonkatsu

Recently I’ve been looking forward to Saboten at the Hong Kong airport. I always plan my meal around it—meaning, I make sure I have appetite and time to eat before flying. There’s always a crazy line


Here’s my favorite meal


Now, Yabu comes to SM Megamall. Recently opened last November 11th, I was invited to have dinner there by its owners Peachy and John Concepcion. One wall has manga


The other has sake cups

Wall of sake cups

Peachy tells me it started with her husband’s obsession to bring authentic tonkatsu to Manila. The concept of Yabu was developed through the help of a Japanese consultant.
I can’t tell you how much food we ate.

Keri, Grace, Jay, Len

What I liked most were the rosu katsu (pork with a little bit of fat) and the plump Japanese oysters (Hint: I don’t like tonkatsu sauce, so I dip this in ponzu sauce and sesame seeds, which they have on the table as a salad dressing).


Here’s the seafood combo

Mixed seafood katsu

They were on soft opening when we dined there last week, so the service still needs some polishing (sesame seeds should arrive before food) and the seafood tended to crumble in its breading. But I’ll definitely be back with Jeroen very soon.
I’m just happy with have something like this in Manila, and very close to home.

Yabu, the House of Katsu is now open on the 2nd level Atrium of SM Megamall.
Open daily from 10 AM-10 PM.
Tel. 576-3900
To know more, visit https://www.facebook.com/yabuhouseofkatsu.

The search for the Ultimate Sooo Pinoy Blogger is on

No, I’m not turning into a food blogger, it’s just what’s on my plate right now.
Do you want to have the yummiest job in the Philippines? Do you want to sample specialties of 101 restaurants in 10 Philippine destinations? Do you want to promote Filipino cuisine and be the Ultimate Sooo Pinoy Blogger?

Former Tourism Secretary Joseph “Ace” Durano and Unilever Food Solutions present an exciting, one-of-a-kind contest that aims to showcase the Philippines’ rich culinary treasures.
Durano believes trying Filipino delicacies is a great way to discover our country.
“Everyone who comes to the Philippines has to savor the wealth of our cuisine,” he says. “Food has always been an important part of our culture, and our local specialties reflect the distinctiveness and diversity of each area. Filipinos have countless delicious reasons to be proud of our culinary heritage, which is something we should strive to promote to the rest of the world.”


From October 5 to November 21, 2011, foodies nationwide can get a shot at becoming the Ultimate Sooo Pinoy Blogger, just by sharing their love of Filipino cuisine through their blogs.

Here’s how:
1) Write a blog entry about your recent dining experience in any restaurant established in the Philippines.
2) The blog entry should be at least 300 words long and be accompanied by at least three (3) food shots and a photo of yourself dining in the restaurant.
3) Take a screen shot of your blog entry and email it to Sooo_Pinoy@yahoo.com.
4) Email must contain the blog post URL, contestant’s name, contact number, and the blog entry itself (preferably in .doc or .docx format).
5) The blog post must not be altered or deleted until December 15, 2011.

Contestants who submit the most creative entries reflecting a genuine passion for Filipino food and an enthusiasm to promote Filipino culture will qualify for the next round and be given further challenges.
The winner will take a 30-day journey to 10 Philippine destinations to enjoy culinary treats in 101 restaurants, and will get to share his or her adventures with the world.

For more details about the Ultimate Sooo Pinoy Blogger Mechanics, like them on Facebook at http://www.facebook.com/SoooPinoy.

Dessert du Jour holiday 2011

Mara de la Rama-Poblete of Dessert du Jour makes the best crepe cake in town.
I found out when my friend Nicole brought this light, minimalist layered cake to dinner in our home, that comes in very big box, so definitely for sharing and big groups.
It’s hit in every party it’s served—make that your Christmas party this holiday season, or for gift giving.
Only 37 days until Christmas, so it’s good to plan ahead and know what’s out there.

dessert du jour
Gateau de Crepes

dessert du jour

dessert du jour
Cheesecake: Classic or Queso de Bola

dessert du jour
Mississippi Mud Baby Cakes

dessert du jour
Homemade Oreos

Orders for pick-up only at Unit 51, Ecology Village (Dasmariñas Village side), Gate 5, EDSA, Makati
Orders no later than December 18, 2011 through Mara at (0917) 811-6272 • Shirley (0917) 803-6272 • or call 806-9511.
To know more visit their Facebook page.

mara final copy 2

Pepato Pop-up back this November – December

Enjoy your favorite dishes by Margarita Forés and her team as Pepato Pop-Up opens once again this November-December 2011 at The Commissary.

Capiz angel wings diwal and scallops
Capiz Angel Wings Diwal and scallops

Chilean Sea Bass La Sorpresa

Chilean Sea Bass La Sorpresa

Roasted Bone Marrow
Roasted bone marrow

Meat 2 - Lamb Shank Osso Buco
Lamb shank osso buco

Pasta 2 - Spaghettini Carbonara Deconstruct
Spaghettini Carbonara Deconstruct

Meat 1 - Fiorentina-Style Bistecca, US Angus Steak
Fiorentina-style Bistecca, US Angus steak and more

Available for lunch and dinner on the following dates (in green).
Call Anna Lopez or Stephy at 729-0030 or (0917) 513-8945 to reserve.
The Commissary is 2314 Chino Roces Avenue Extension, Makati.

Pepato calendar

Pepato calendar

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