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Happy 5th Birthday The Shrimp Bucket – The Best Shrimp in Town

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Once in a blue lagoon, I get to be invited to savor “the best in town.” This time, I was lucky to grace the birthday celebration of The Shrimp Bucket, which is known to many as being the “Best Shrimp in Town.” I totally agree, not because I was invited, but for the reason that I have had the chance to savor pounds of shrimps from its Greenhills branch, in repetitive visits, of course.

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Yeah, I was ushered to the table reserved for “us.” After a few high-fives and fist-bumps with colleagues, my other blogger-colleague and I decided to pre-start with a bucket of cold beer. Call it cocktails? LOL!

Before mayhem erupted, I walked around the tent city and took some photos of their booths.

Fry Station is where two varieties of chicken wings were to be served – one was deep fried or their Plain Salted Buffalo, while the other is called Belachan, an Indonesian version of shrimp paste that’s a bit spicy. Yep, instead of saying, “it tastes like chicken,” this time, the chicken tastes like shrimp!

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Beside the Fry Station was their drinks station aptly named “Sip! Sip! Hooray!”

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The Grill Station served Braised Beef Short Ribs (I think that was it) with a fourth-serving of corn on the cob. It’s Shrimp Bucket’s way of serving non-shrimp entrées for those who are allergic to seafood, especially shrimp. Though it wasn’t in the outdoor cookout, Shrimp Bucket also serves a variety of fish, pork and, as mentioned above, old fashioned fried chicken.

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Then, we come to the Shrimp Station, where they started serving shrimp in two varieties of sauces – The Mardi Gras and Salty Eggspereience. I stuck it out with the latter. Oolala!

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Paul Martires, the co-owner of Shrimp Bucket, opened the eat-all-you-can anniversary celebration, thanking everyone who came, and gave a short synapse of how Shrimp Bucket started in 2012. The unique idea of the restaurant was to serve seafood in plastic bags, or “Bags by the Pound,” filled with shrimp, crabs or mussels, with a choice of nine (9) flavors:

  • The Mardi Gras
  • Salty Eggsperience
  • Coco-Sol (South of Luzon)
  • Frenchy Lemon Pepper
  • The Spaniard
  • Coco-Curry
  • Sumatran Surprise
  • Hawkers Delight
  • Salt and Pepper

Mr. Martires also mentioned the way they prepare their diners before eating, by giving them plastic bibs (looking more like aprons because of the length) and plastic gloves for both hands because you will look silly, if not having much difficulty, eating shrimps, crabs and mussels with silver or aluminum utensil that using your hands.

Incidentally, Martires owns a logistics company and was exporting shrimp. That led him to decide to start The Shrimp Bucket because he knew the ins-and-outs of the supply chain of shrimps. Cool, huh?

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Hosting the event was the lovely Diana Dayao, public communications consultant, Viva recording artist and composer, radio and event host, columnist and founder of Manila Street Love, a mobile outreach and love campaign in Manila. @dianasotodayao

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And so, when the bell rang for each of the food stations to open up (okay… there was not a bell; we just started seeing people literally run to the booths), everyone rushed to the Shrimp Station. I later fell in line when it was half the amount of people compared to when it opened up.

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Can’t imagine eating as much shrimps as my tummy can accommodate.

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And like I mentioned, you have two selections of sauces: The Mardi Gras and Salty Eggsperience. I kept choosing the latter. That flavor stuck in my head (and my taste buds) since trying Shrimp Bucket several times in the past.

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Here’s a quick view of The Shrimp Bucket’s tent city… and (happy) me with my usual #tongueout selfie!

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Would you believe The Shrimp Bucket now has seven (7) locations to choose from?

  • Bonifacio Global City
  • Nuvali
  • Greenhills
  • UP Town Center
  • il Terrazo Mall
  • Ayala Malls The 30th
  • Circuit Makati

For more about The Shrimp Bucket, visit:

  • facebook.com/TheShrimpBucket
  • twitter.com/theshrimpbucket
  • instagram.com/theshrimpbucket

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Reference: PR company PerkComm | personal online research

Photos taken and owned by @raffypekson @miniphils

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La Maison Cointreau Manila 2016 Cocktail Champion Cedric Cello

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La Maison Cointreau Manila 2016 Cocktail Champion Cedric Cello 1

What started as just another bar competition turned out to be an exclusive, by-invitation only La Maison Cointreau Manila 2016 bartender’s competition, aptly called Bartenders Battle Royale, where the best innovative talents in the Metro’s hot cocktail scene produced a champion some months back. The challenge then was to serve their original Cointreau-based cocktail with outstanding taste and flavor, technique, presentation and consistency. This champion is no other than Cedric Cello of the Smith Butcher and Grill Room, and his winning cocktail for this year’s La Maison Cointreau is called “Gossip.”

Cedric Cello was asked what would be the Filipino Bartender’s winning edge on the international stage: “Filipino bartenders are creative, passionate and dedicated in what they do and at the same time they easily relate to other people. A bartender should love what he’s doing with a passion and heart to develop his craft. (I love) creating things while using my hands and crafting a piece of art for others to experience. Early on, I didn’t really consciously decide to become a bartender, it was more of a gut-feel that this profession will lead me to greater experiences.”

When asked how he could be able to hold his own in competing with Asia’s top mixologists, he answered simply that “It would all be a matter of the right employment of the craft, reading the room and properly, gauging the mood of the moment, and hopefully the right mix of spirits and flavors would hit the right spot.”

La Maison Cointreau Manila 2016 Cocktail Champion Cedric Cello 2

Cointreau is the French orange liqueur brand established in Loire Valley, France over 165 years ago. It will be holding its Regional Finals this October 24 & 25,  2016 in Phuket, Thailand.

Here is Cedric Cello’s winning cocktail served during last night’s send-off party:

Gossip by Cedric Cello
Inspiration: Marion Cotillard

The Mix:

  • Cointreau 30ml; Greygoose L’ Orange 30ml
  • Basil leaves-3sprigs
  • Green mango-30ml
  • Watermelon-100gms
  • Giffard watermelon syrup-20ml
  • A dash of Angostura bitters; serve in dbl rock glass
  • Garnish: basil, green mango and watermelon

The Procedure:

Muddle 1 slice of fresh watermelon in a dbl rockglass. Add in the mix and shake vigorously, then add some ice.  Garnish with basil, green mango and watermelon.

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About Cointreau

Cointreau was created nearly 165 years ago in Angers, deep in the heart of the Loire Valley, but has always retained a profoundly Parisian and chic soul. Its iconic amber bottle presents the perfect balance between sweet and bitter oranges, a subtle taste uncovering incredible strength of character. Cointreau combined with fresh lemon or lime, is the base for Cointreau Fizz and a whole host of classic cocktails like the Margarita, the Cosmopolitan, the White Lady, or the Sidecar.

Uniquely, Cointreau is more than a liqueur, its orange fragrance reveals the true soul of a delicious cocktail, an enticing taste of Parisian art de vivre: authentic, elegant and always avant-garde.

About Rémy Cointreau International

The French-based Rémy Cointreau Group is the global leading manufacturer and distributor of ultra-premium spirits and champagnes. With an annual turnover of over 1.2 billion euros, the Group is backed by an outstanding portfolio of brands leading the premium and ultra-premium spirits markets.

These brands include Rémy Martin cognac, Louis XIII by Rémy Martin, Cointreau orange liqueur, St Rémy brandy, Mount Gay rum, Bruichladdich single malt whisky and The Botanist gin.

Today Rémy Cointreau has a presence in more than 150 countries around the world. Increasingly, Rémy Cointreau brands are regarded as worldwide benchmarks for premium wines and spirits by elite customers, with solid product reputations resulting from strong traditions which have been meticulously upheld. Strong tradition and a passion for developing the potential of its premium brands, Rémy Cointreau is set to continue its growth in both existing and new markets, as it remains committed to its customers, retaining the extraordinary quality and sustainability of its well-loved brands.

Source: Press Release from Rémy Cointreau’s Philippine Office

Title photo from Vimeo | Insert photo from source

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Written by Raffy Pekson II

October 21, 2016 at 11:30 pm

Posted in Food & Beverage, Press Release

Tagged with , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

The Best Eats in Life are Free with SEATS

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The Seats App, together with Globe Prepaid, recently partnered Earth Kitchen restaurant - 1

The best things in life are free,
But you can give them to the birds and bees.

LOL! I remember the Flying Lizards electronic pop song’s first few stanzas, which makes you realize how ‘80s I can get. But this article isn’t about music, lyrics and songs. This is about a foodie app.

Yep! I’m here to talk to you about the SEATS App, the restaurant reservations app that’s going to kickstart your holiday season of no cooking at home and just purely binging out, eating out to your heart’s delight; and Earth Kitchen, a new restaurant with a new moniker: farm-to-table restaurant. If you’ve got Uber, Grab, AirBnB, GCash, HotelQuickly and the rest of ‘em service-oriented apps that make life easier for the digital Filipino, then there’s got to be one for dining out, too.

www.seats.com.ph

Worldwide, online booking has been the preferred way of making restaurants reservations. Without the need for a phone call or waiting for your calls to be answered, it is the easiest and most convenient way of finding and making restaurant reservations.

The Seats App was created by a group of young professionals passionate about technology and food. The Seats App is a service that ties these two together. Its aim is to provide better customer experience by connecting restaurants with their guests. In turn, the Seats App provides restaurants with the right tools so they can manage reservations more efficiently, improve in-house productivity and provide restaurant customers with better service.

The Seats App takes away the hassle that comes with trying to get a table at restaurants. The Seats App provides free and instant bookings at your favorite places.

The Seats App recently partnered with another dining institution – Earth Kitchen. With the Seats App, sure-seat reservation is now guaranteed at BGC’s farm-to-table restaurant.

The Seats App, together with Globe Prepaid, recently partnered Earth Kitchen restaurant - 2

Earth Kitchen is a restaurant dedicated to support local farmers and indigenous communities around the Philippines. Its dishes are specifically crafted to showcase the produce of the Got Heart Farms in Tarlac and its partner communities from Luzon to Mindanao. Earth Kitchen is a partnership project of Got Heart Foundation and Hizon’s Catering. Today, the Got Heart Shops and Earth Kitchen now have more than 100 community partners.

http://earthkitchen.ph

The Seats App, together with Globe Prepaid, recently partnered Earth Kitchen restaurant - 3

Use your Globe Postpaid Plan with the Seats App because you are sure to discover more great finds to match your lifestyle, with much ease, speed, and freedom; nothing beats getting the best seat in the house.

www.globe.com.ph/postpaid/requirements

With Globe Postpaid, you can create your plan by choosing one that lets you live the way you want. You can keep your budget on track with myStarter Plan and getting it for as low as P300 per month. You can roll over your data with myLifestyle Plan. You can stay connected with 6 GB shared data plus unlimited calls and texts for 3 lines and 3 devices for only P999 per month with myShare Plan. You can experience longer browsing time plus non-stop calls and texts to family and friends without any lock-up.

To apply for a Globe Postpaid Plan, visit www.globe.com.ph/postpaid/requirements. For information, go to www.globe.com.ph/postpaid.

Sources: Press release from Globe Telecom | Seats | Earth Kitchen | Globe Prepaid

Photo from sources.

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Written by Raffy Pekson II

October 12, 2016 at 2:31 pm

Posted in Food & Beverage, ICT, Press Release

Tagged with , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

The Perfect Pint Brewpub Opens in Alabang

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The Perfect Pint brewpub just recently opened another of its gastronomic and gastropub-o-nomic (is there such a word?) The first one was a year ago at the 32nd Street of Bonifacio Global City (BGC); and the next? The Perfect Pint at Molito Lifestyle Center in Alabang, Muntinlupa City. My blogger-friends dared to trek the bustling super hi-way of the south to end up a little early than expected.

Original URL: https://miniphilippines.wordpress.com/2016/05/07/the-perfect-pint-brewpub-opens-in-alabang/

The Perfect Pint craft beers have been around my palate for more than a year. I’ve invited and brought a lot of friends and relatives to its place in BGC and would venture in tasting one type of craft beer after another. But The Perfect Pint gastropub offers more than just craft beer; it made sure the food was beyond contemporary. How? It partnered with one of the more famous chefs in the country: Chef Gene Gonzalez of the Café Ysabel fame (friends would smile when I quip my famous phrase – SentiSabado, anyone?) The Perfect Pint food pairing is exactly what it is – food paired by a famous chef for each kind of craft beer. If you’ve been to food and wine pairing, and not everyone goes for wine, then this is your place to be. Beer enthusiasts love The Perfect Pint because it serves a unique ensemble of food.

The Perfect Pint brewing process is where its Molito branch becomes different. High up the second floor encased in glass walls is where The Perfect Pint craft beer is made. Brothers Alec, Noel and Raymond Tempongko, owners of The Perfect Pint, proudly toured us guests around the second floor where The Perfect Pint fermentation rooms are located. Master brewer Alec Tempongko explained to us each step in each room until at last four perfectly brewed craft beer flavors were loaded into the familiar-looking beer-on-tap dispensers. But I heard from master brewer Alec that The Perfect Pint craft beer flavors were six, not just four: Thirsty Dog Wheat Beer, Hoppy Road IPA, Street Smart Pale Ale, Oakey Dokey Bourbon Barrel Porter, Black Mamba Stout and Holy Grail Double IPA. The latter was the best for me, someone who likes strong beer with that distinctive brewed taste. And just for that evening, they came up with The Perfect Pint Anniversary Pale Ale.

The Perfect Pint craft beers are exclusively distributed at The Perfect Pint branches. I’m already thinking that other bars, pubs and gastropubs will be asking to serve their homebrewed flavors very soon, like my neighborhood Bugsy’s Sports Bar and Grill. Yeah?

Now, you have The Perfect Pint BGC and The Perfect Pint Molito to choose from – central Metro Manila or the south.

Source: Press Release

Photos and images: The Perfect Pint | @raffypekson

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What’s In Store for Shangri-La at the Fort

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I was walking to the new Shangri-La hotel inside Bonifacio Global City for the first time. Since I came from Burgos Circle, I could walk straight towards The Mind Museum, cross 3rd Avenue and traverse to the new walkway beside the Shangri-La hotel. I started asking around the construction people since I couldn’t find a security guard or hotel-uniformed guy, where the hotel entrance was. Eventually, two of them pointed to an area already near 5th Avenue.

As I was walking to the Shangri-La hotel entrance, I noticed posters announcing what restaurant was going to open. I also saw that Brotzeit was already operating on a hot 2 o’clock day. Naturally, I took my trusty ol’ Kata M2L smartphone and took these photos.

Gads! Shangri-La hotel’s entrance led me a long walk coupled with two elevator rides before I ended up at Narra function room. That entrance beside the walkway turned out to be the upcoming mall of the Shangri-La hotel. Only did I learn that the hotel entrance was at an inclined ramp up the second floor fronting 30th Street, where the driveway was a roundabout with an oblong island in the middle.

Now I know!

Well, we all know who Brotzeit is, right? No? Okay. Brotzeit is a chain of restaurants based in Singapore, and now operating throughout the Asia-Pacific Region. I’m not sure how many it has in the Philippines but I frequent its Shangri-La EDSA Plaza mall.

A quick Google and I see Maisen already has its first branch in Greenbelt 3. Our Awesome Planet blog writes that Maisen is one of the finest Tonkatsu restaurants in Tokyo founded by a Japanese housewife, Mrs. Koide, in 1965 and later on bought by Suntory Holdings Limited of Yamazaki and Hibiki whisky fame. The name means “go for it”. Ben Chan’s Group (Suyen Corporation) brought the Maisen franchise to Greenbelt 3.

Pink’s Hot Dogs is a landmark hot dog restaurant in the Hollywood district of the city of Los Angeles. Pink’s was founded by Paul and Betty Pink in 1939 as a pushcart near the corner of La Brea and Melrose. This will be Pink’s first international restaurant which has partnered with the French restaurant and bakery company République, which owns the famed Wildflour Café and Bakery.

And finally, Davide Oldani of Milan-fame, three Michelin-star D’O restaurant expands his empire with a concept restaurant called FOO’D that opens at the Shangri-La hotel at the Fort, Manila. Oldani boasts as many sponsors as a Formula One driver. He’s backed by Samsung, which supplied equipment for the R&D section of his new kitchen, and Mercedes, which every year gives him a new car to drive. The fashion designer Giorgio Armani is so enamored of Oldani’s cuisine, he flew the chef to Paris last year to cook for 480 guests at his One Night Only soiree at the Palais de Tokyo.

Ooooh! Good food and good things coming soon!

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Sources: Google | Our Awesome Planet | Wikipedia | The Daily Meal | WSJ

Photo by @raffypekson

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Hong Kong Experience

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A young blogger with an awesome story about her Hong Kong trip. A must read!

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Written by Raffy Pekson II

October 27, 2015 at 5:24 am

Ginger is the Root of Antioxidants

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In April, I was introduced to Turcumin, the herbal food supplement that uses the ginger root as a source of antioxidants. Is ginger good for our body? Of course, it is. I wrote about it a month later – see The Fuss About Ginger, Turmeric and Turcumin. What is Turcumin? It is the brand of the herbal food supplement by Health Rich Pharma Corp. group. Every 500mg capsule contains Rhizome of Turmeric that helps in digestion and removes the free-radicals in our bodies. These free-radicals damage our cell membranes, tampers our DNA and may even cause death.

What is Turmeric? Is Turmeric good for our body? In my previous blog, I did a little research about Turmeric and the wonders it does. “In India, turmeric has been used traditionally for thousands of years as a remedy for stomach and liver ailments, as well as topically to heal sores, basically for its supposed antimicrobial property. Turmeric was a medicine for a range of diseases and conditions, including those of the skin, pulmonary, and gastrointestinal systems, aches, pains, wounds, sprains, and liver disorders. A fresh juice is commonly used in many skin conditions, including eczema, chicken pox, shingles, allergy, and scabies. The active compound curcumin is believed to have a wide range of biological effects including anti-inflammatory, antioxidant, antitumour, antibacterial, and antiviral activities, which indicate potential in clinical medicine.”

Since the time I wrote about it, I’ve taken one or two capsules after a hefty meal. Well, not religiously but if I remember to bring some or I remember at all. There’s a warm sensation a few minutes after taking it, which means those capsules are working inside your system. My term was “warm and fuzzy.” I’d always feel a little recharged or more. The Health Rich Pharma group says the turmeric, the rhizomatous herbaceous perennial plant of the ginger family, is working properly.

Turcumin comes in a box of 100 capsules that retails for 1,500 Pesos (or 15 Pesos per capsule). Not bad if you take two capsules per day or a P30 daily expense for better health.

Photos by @raffypekson

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