After more than a year of serving solely takeaway food for pickup and delivery, Eastwood Richmonde Hotel’s Eastwood Café+Bar is gearing up to reopen its doors to dine-in guests.
With health and safety on everyone’s minds ever since the start of the pandemic, the hotel established definitive standard procedures on sanitation and hygiene and preventive measures to ensure the wellbeing of customers. But aside from keeping diners safe, making sure the dining experience remains delightful is just as important.
Eastwood Café+Bar opens its al fresco area for dine-in guests.
To offer the perfect balance of safety and enjoyment, Eastwood Café+Bar is launching the Richmonde Banchetto on June 4, 2021. Prepped and ready to welcome guests is the restobar’s al fresco area which is set up for fun, casual dining with seats arranged to accommodate proper social distancing.
Foodies can take their pick from the exciting array of choice comfort food prepared fast and fresh by the hotel’s kitchen team at the live cooking stations. Dining is also easy on the pocket as menu items are priced at very affordable rates so you can order to your heart’s content. The banchetto is primed to be your next favorite chill-out spot and grab & go point where you can get tasty afternoon snacks, family dinner meals, or late-night bar chow to celebrate the weekend.
Kicking off Eastwood Café+Bar’s reopening and the start of better and brighter days ahead, Richmonde Banchetto will be serving up pork & chicken barbecue, isaw, pork & chicken satay, brick oven pizza, birria tacos, chicken inasal, Peruvian chicken, goto, tokwa’t baboy, plus beer and other drinks. And the best part is, prices of the food items go for as low as PhP 50!
Order brick oven pizza at Eastwood Café+Bar’s Richmonde Banchetto.
Eastwood Café+Bar’s Richmonde Banchetto happens every Friday and Saturday from 4 pm to 9 pm. All freshly cooked items are available not just for dine-in, but for takeout, curbside pickup, and delivery as well. Charges apply for deliveries within Metro Manila but deliveries within Eastwood City are free.
For inquiries, takeaway orders, deliveries, and table reservations call +632 8570 7777 or +63 917 821 0333 (mobile & Viber).
The Department of Tourism (DOT) invites everyone to take part in “Flavors of Pampanga: Manyaman!”, which will showcase the diverse culinary heritage and rich food history of the region, particularly in Pampanga, the Culinary Capital of the Philippines.
“Flavors of Pampanga: Manyaman!” will be held on May 28 (Friday) in Clark, Pampanga, and will feature the region’s diverse food heritage through cooking demonstrations of culinary experts, including chef de cuisines from hotels in Clark. The event will be broadcasted live and streamed online through the DOT-Region III official Facebook page, and the public is invited to be part of it[1] .
Pampanga is a leading proponent of culinary tourism in the Philippines and we would like to thank everyone from this region who has supported, promoted, and furthered culinary tourism. The desire to eat good food and immerse oneself in culture through its cuisine is a powerful motivator for traveling,” said Romulo-Puyat.
But the event is only one of several efforts of the region to enrich its food tourism. The DOT, through its Central Luzon Regional Office, is also organizing the “¡SABROSO! – A Filipino and Spanish Food Fair”, which will highlight and showcase the Filipino dishes that were influenced by the Spanish people. Such dishes will be prepared and demonstrated by renowned celebrity chefs from Central Luzon. This event is expected to be held in November 2021.
Sisig, a staple of Kapampangan cuisine, and the Flavors of Pampanga. Photos courtesy of the Department of Tourism
“Food is one of the strengths of the region and we want to enrich tourists’ experience by sharing with them our heritage and culture through our food. We will conduct food mapping for the provinces of Pampanga and Bulacan so that we have an inventory of the heirloom dishes and where all ingredients are coming from. This will be significant in a more sustainable culinary tourism plan,” concluded Puyat.
The tourism secretary also emphasized that one of the tourism circuits the DOT is creating is a “Farm, Food and Pilgrimage Tour” covering the provinces of Pampanga, Tarlac, and Nueva Ecija.
The tour includes farm-to-table activities, savoring authentic Kapampangan dishes while enjoying the scenic view of Mt. Arayat; and visiting the Herencia de Bacolor farm resort in Pampanga, the iconic Monasterio de Tarlac, the Dueg-Kapya Ken in San Clemente, Tarlac, which has breathtaking views, and the Mudita Glamping Resort in San Jose, Tarlac, where rooms are made of nipa huts and stand in the middle of rice field.
In Nueva Ecija, tourists can visit the Argamosa Farm, a Balinese-inspired resort with farm-to-table activities, the scenic Colosboa Hills, and Mt. Bulaylay in Cuyapo, as well as the Shrine of the Holy Face of Jesus in Nampicuan.
The DOT-Region III will also launch the “Slow Food, Slow Travel Caravan” featuring Slow Food of Bacolor, Lubao, and Sasmuan heirloom recipes in Pampanga. Slow food is a concept that seeks to preserve traditional cuisines and promotes sustainable preparation of food.
Aside from this, the DOT has also created tourism circuits for travelers who want different kinds of adventure. The Region circuits include Eco and Adventure Tour in Nueva Ecija and Aurora; River Adventure in Bulacan and Eco and Wine Farm featuring various farms and vineyards in Tarlac; and a Soul Circuit, an inter-regional circuit that will include the Manila Bay Cruise, Cavite’s Corregidor, and Bataan’s Mt. Samat and Las Casas Filipinas de Acuzar.
Leisure travel is now allowed in the Province of Pampanga, following the health protocols. Pampanga and Clark are open to all. However, Metro Manila, Bulacan, Cavite, Laguna, and Rizal, known as NCR Plus, is under general community quarantine “with heightened restrictions” until May 31, 2021. Only essential travel is allowed in and out of NCR Plus.
Your trip to Pampanga will never be complete without dining at Aling Lucing Sisig, which serves the authentic Kapampangan sisig recipe and the “Best sisig in Pampanga,” on the accounts of countless visitors both local and international who have tasted it. Even the late celebrity chef Anthony Bourdain described it as a “sweet symphony of pig parts” in his former TV show Parts Unknown.
Aling Lucing’s Sisig is made from pig’s head and liver, boiled, grilled, and chopped. During our last visit to the restaurant a couple of years ago, we totally enjoyed the dish and very satisfied with the tenderness of the pig parts. It is best served on a sizzling plate.
The sisig is so tender and is best served on a sizzling plate. Personal photo
Based on the narrative, the dish was discovered from a happy accident. The owner, Lucia Cunanan, more known as Aling Lucing, accidentally burned a pig’s head on the grill. Not wanting to throw out the burnt pork in the belief that it’s a sin to waste food, she chopped it up into small pieces and mixed it with calamansi and onions.
Aling Lucing tried her new dish and realized it was good. She uttered, “Magumpisa ngeni, ing awus ku keka, sisig!” “From now on, I will call you sisig!” Since then, Aling Lucing has been known as the “Sisig Queen.”
Aling Lucing has been known as the “Sisig Queen.” Courtesy: Aling Lucing FB page
According to their FB post, Aling Lucing started serving it to customers, not expecting that they would love it. Back then, she had no idea that she has just made a culinary revolution. And would later become the inspiration of other modern sisig.
Aling Lucing Sisig was established in 1974. At that time, their food cart business was situated along the railroad crossing where Filipino workers and American servicemen in Clark used to gather for lunch.
Aling Lucing and daughter Zeny would go there to assemble foldable chairs and tables for their customers while maintaining their eatery in the wet market in Angeles. The locals called her Dang Lucing but many of the Clark employees were Tagalog speakers so she became popularly known as Aling Lucing.
Owing to the popularity of her version of sisig, Aling Lucing Sisig has been featured in various local newspapers, magazines, and TV shows. The sisig dish was also introduced to other countries through the Filipino diaspora around the world. It is often advocated abroad by local and foreign chefs alike, bringing Filipino cuisine to the forefront of the global dining scene.
Aling Lucing Sisig is located at Glaciano Valdez St.Brgy. Agapito del Rosario Angeles City, Pampanga. For more information, visit https://www.facebook.com/lucingcunanan
This Valentine’s Day finds the most unique gifts that have just the right amount of thoughtfulness and sweetness. SweetBlooms Rose Candy Pastillas are perfect gifts for your loved ones.
When you are searching for the exact gift for your loved ones, the one that achieves the genuine tone is something that will make them feel appreciated, special, and that your love for them survive and thrive even during the pandemic.
SweetBlooms Rose Candy Pastillas are perfect gift ideas for many good reasons: Made with quality and fresh ingredients, affordable, presentable, a yummy treat, and blooming with candy pastillas. Choose from an array of product choices you can find in the brand FB page link: https://www.facebook.com/media/set/?vanity=Sweetblooms&set=a.5149750408376144.
Lovely to look at, the rose candy pastillas come in different flower sizes that are edible and with a reasonable price range. SweetBlooms deliver flowers nationwide.
It is available in small rose candy pastillas (Php25.00), medium rose candy pastillas (Php35.00), Rosebloom candy pastillas (Php55.00), Gerbera candy pastillas (Php60.00), bouquet (Php350.00), Saver Bouquet (Php395.00), Long Stem Bouquet (Php100.00), Full of Love Bouquet (from Php595.00 – 945.00), Full of Charm Bouquet (from Php685.00 -1,620.00), Enchanted Full of Charm Bouquet (from Php835.00 – 1,880.00), Beary Full of Charm Bouquet (from Php1,075 – 2,270.00), and Bouquet (from Php95.00 – 295.00).
Celebrating the most romantic day doesn’t always mean to be expensive — because it’s the thought that counts. What matters most is remembering and celebrating the occasion with the people you care about the most.
SweetBlooms has also appointed an Ambassador for February, the charming young lady singer-songwriter/influencer Moira Lacambra, to create more awareness of the brand, and encourage new customers.
A sweet venture
SweetBlooms was borne out by the owner’s love for Filipino delicacies, her fondness for flowers, and childhood dreams of having her own thriving food business. The confectionery shop has been around for more than a decade now.
May Tiburcio De Vera, the hardworking owner of SweetBlooms first discovered her passion for making pastillas through the support of her beloved mom Remy, a restaurateur and a native of Isabela province. Knowing her genuine love for the craft it wasn’t difficult to pursue her passion.
May with her mom Remy (center), who taught her how to make pastillas.
Through the years, SweetBlooms has evolved from a pastillas kiosk, into a candy flower shop, a cake shop, a café, and now housed in a headquarter building in Marikina City. It inspires people on diligence and hard work that led the brand to where it is now.
The entrepreneur-pastry chef takes pride in how far she has come and continues to have faith in how far she can go. Success is sweet and sweeter when you have worked hard for it.
The entrepreneur-pastry chef attending her culinary class . . .During a TV interview with media personality Karen KaladKaren
The way to a man’s heart
Food as they say is the way to a man’s heart, and thus, this was how the owner’s love story came about.
May and her husband Macoy have created a strong bond through the rose pastillas. During the earlier stage in their relationship, May didn’t like giving her boyfriend an ordinary present.
The young couple then had created a strong bond through rose pastillas.
Instead, she made him edible rose pastillas. Her boyfriend was overwhelmed with her efforts, and the more that she was endeared to him. May thought that it was a perfect way to show her love to him.
The couple now: Enjoying the fruits of their labor.Happy family life: May and Macoy with their three lovely children.M & M Building – a testament to their hard work.
So, whether you’re looking to rekindle a flame, continue to enjoy that wedded bliss, or keeps the fire burning bright in your relationship, and family life, say it with #SweetBlooms on the most romantic day of the year. Share the bloom in all seasons!
To order, contact: 09175073997, 09175139300, (02) 83520051, (02) 75020497. Sweetblooms Marikina is located at 267 J. P. Rizal St., Barangay San Roque, Marikina City.
A hearty and happy get-together of a family in a Filipino restaurant offering good food and good ambiance.
Food is always a good idea. Sharing it with our loved ones in a place with good ambiance and delectable food offerings make the experience more enjoyable.
When a dear balikbayan family member went home for a short vacation, most likely we would treat her to a special dining destination. Luckily, we were able to do this family reunion of the Lebajo side before we are hard hit by the pandemic.
Kare-kare
Pata tim
Grilled bangus
Pancit
Inihaw na pusit. Courtesy: @balaydakotagaytay
Lebajo family
Balay Dako (an Ilonggo term for “Big House”) was the unanimous choice. It is a three-story, modern colonial house located along the Tagaytay-Nasugbu Highway. Since its inception, it has become one of the favorite gathering places of Filipino families for special celebrations and occasions. The restaurant serves an extensive menu of Filipino comfort dishes and classic Tagaytay food.
The Comedor is aFilipino restaurant located on the second level with beautiful panoramic views of Taal Lake. It has a seating capacity of 250.
We occupied two tables with the long green couch chairs since we were many. We ordered some of its best-sellers like pata tim, palabok, kare-kare, lechon kawali, grilled squid and bangus, crunchy turon, and native ice cream. We enjoyed the dishes and it didn’t disappoint us!
The third floor is called Terrazas, a semi-open bar that can be reserved for big functions, and with a seating capacity of 270. You can also eat in this area but you can only order from their bar food menu. It has an open-air veranda with breath-taking views of Taal Volcano and Taal Lake.
Breath-taking views of Taal Volcano and Taal Lake. Courtesy: @balaydakotagaytay
Panoramic views of Taal Lake. Courtesy: @balaydakotagaytay
The writer enjoying the open-air veranda.
After we finished our meals, we also brought home some bread and local delicacies from its Deli Shop.
In the light of the prevailing pandemic, Balay Dako By Antonio’s continues to implement its strict safety measures to ensure the safety of its staff and guests. It is now open from 10:00 AM – 7:00 PM, except Mondays in line with the City of Tagaytay Executive Order No. 355 Series of 2021 until further notice.
They are now also accepting events for 2021. For inquiries please e-mail balaydakoevents@gmail.com.
