Feasting on a Cantonese Banquet: Crystal Jade Dining IN’s Mid-Autumn Festival Celebration

Posted on September 5, 2014 by Christine Lailani

Indeed, it is feasting on a banquet of delish Cantonese cuisine in celebration of the Mid-Autumn Festival brought to you by one of the high-end restaurants at Bonifacio Global City in Taguig, Crystal Jade Dining IN. Its sister restaurant, Crystal Jade Shanghai Delight, which is located at Greenhills, has more affordable menu offerings, but both restaurants cater to a dining experience that’s truly worth savoring.

The Mid-Autumn Festival is one of the popular Chinese occasions celebrated, which is a harvest festival and also a time of the year for families and friends to get together and give thanks to the bountiful blessings of the year.

Crystal Jade Dining IN has whipped up delectable dishes specially prepared for this occasion, which consists of the following: Jiang Nan Crispy Sliced Chicken Wrapped in Pancake, Shredded Chicken with Fresh Fruit Salad, Deep-Fried Garoupa Balls with Sweet and Sour Sauce, Sauteed Shrimp with Broccoli Flower, Poached Chicken with Cordycep Flower and Beancurd Soup, Fried Tofu with Mushroom and Chinese Cabbage, Crystal Jade Fried Rice and Mini Mooncake for dessert.

They start their menu offering with a mix of pickled veggies that’s truly a teaser for the palate, along with a cup of chrysanthemum tea. It is just the right pair of light appetizers before they serve the main course.

Starting off the list is the Jiang Nan Crispy Sliced Chicken Wrapped in Pancake, which is served along with hoisin sauce and crisp lettuce. What I love about this dish is that the chicken meat is very tender, and the hoisin sauce creates a flavorful accent to this dish.

A perfect pairing for this is something fresh and light, such as the Shredded Chicken with Fresh Fruit Salad. This salad is a mixture of shredded chicken with watermelon and mango cubes, placed over crisp lettuce.

Next dish that got me hooked on this menu would be the Deep-Fried Garoupa Balls with Sweet and Sour Sauce. The breading is perfectly crunchy in every bite, even though it’s been drizzled with sweet and sour sauce.

The Sautéed Shrimp with Broccoli Flower is a light dish, very vegetarian, and I liked how they kept the broccoli crispy. It’s slightly blanched, I presume, just the way I prefer it.

They also have the Fried Tofu with Mushroom and Chinese cabbage, which is a perfect vegetarian dish with the tofu being an alternative to meat.

Any meal for me wouldn’t be complete without rice. The Crystal Jade Fried Rice is the perfect pair for all these flavorful viands, a classic and simple rice dish that is always present in every Chinese meal.

And of course, last but not least would be the Chicken with Cordycep Flower and Beancurd Soup, which has a very unique taste and yet has a flavorful blend of mild spices. I could not compare it at all with any Chinese soup dish I have tried, but it should definitely be on your list of must-try.

Any fine dining experience wouldn’t be complete without dessert and drinks, right? For their Mid-Autumn Festival menu, which is priced at Php3,800.00 for 4-5 persons and Php7,800.00 for 8-10 persons, they serve Mini Mooncakes for dessert and your favorite fruit drinks.

After indulging ourselves with the lavish feast, I can’t help but admire and be enchanted by the stylish, sophisticated, and modern ambiance of Crystal Jade Dining IN. Their classy chandeliers gave that subtle warmth when combined with elegant pieces of furniture, creating that seamless blend of both modern and traditional Chinese designs.

If there is one key feature that totally captured my attention with the overall look of the place, that would be the high ceiling in the dining area on the first level. I loved high ceilings partly because I am claustrophobic and partly because it provides just the right amount of lighting to the entire area, leaving that impression of a wider, freer space.

Though I must admit the place is indeed wide enough. It is a perfect choice to dine with your friends and family, and conduct conferences and meetings for large groups of people. They also have a function room for special gatherings on the second level and a couple more tables for diners.

Your Mid-Autumn Festival dining experience at Crystal Jade Dining IN doesn’t just end with good food, because for every Php5,000.00 minimum spend, you will get a chance to roll one lucky die in their traditional Chinese Dice Game. This entitles you to win a P1,000.00 worth of Crystal Jade Gift Voucher.

I tried my luck and got these yummy treats as prizes: a box of Mooncakes and a box of Baked Bo Lo Barbecue Pork Buns, which I shared with my family and friends. So, don’t miss out on the fun, and why not try your luck too?

Dine with class, in style, and in good spirits at Crystal Jade Dining IN for the Mid-Autumn Festival celebration from September 1 until September 14, 2014.

(*Photo Credit: Ms. Jane Go of Sugar, GoSpice)*

(Thank you so much, Mr. Kenneth, and to the entire management of Crystal Jade Dining IN for the warm welcome!)

(Thanks as well, Ms. Tess, for tagging me along! )

Be Serenaded by The Italian Flavors of DON HENRICO’s Must –Try Pizzas, Pastas & More: BELLISSIMO!

Posted on August 28, 2014 by Christine Lailani

The Italian flavor has never been new to the Filipino palate, and restaurants serving Italian cuisine are everywhere. But as the old saying goes, “some things never go out of style” and out of sync with the best of the best in pleasing the tummies.

I bet there are classics that are an all-time favorite, i.e., the first restaurant where you tried this, which had this, and offered this. Let’s go Flashback Friday then and take a glimpse at Don Henrico’s humble beginnings.

Founded way back in 1993 in Baguio City, the establishment became a hit not just to the students, who were originally the targeted clientele, but also to the rest of the locals and tourists alike. Soon, branches spread down south, invading the country’s capital, which is Metro Manila. They now have 10 branches in the following places in Luzon: Session Road, SM Baguio, Malate, Tomas Morato, and the Brick Road in Sta. Lucia Mall in Cainta, Greenhills, West Avenue, Festival Mall in Alabang, SM Mall of Asia, and at Glorietta, Ayala Center, Makati City.

Personally, it was the year 2002 that my family and I first dined at Don Henrico’s along Session Road during my brother’s Incorporation Day at the Philippine Military Academy. That was exactly 12 years ago, and my next Don Henrico’s experience was 3 days ago at Glorietta 1 in Makati City.

Going back to the year 2002, it was the Buffalo Wings that I instantly fell in love with. Every time I hear the phrase “buffalo wings,” no other name pops in my head but that of Don Henrico’s. I was more than thrilled when I found out it is still included in their must-try dishes until now. Some things never do grow old, indeed.

If I were you, I’d definitely place their “buffalo wings” on top of your list of must-try dishes at Don Henrico’s. So you’d probably wonder why I fell in love with it and why I put it as your chart topper. Let’s just say that the perfect fusion of their special BBQ sauce for the chicken wings and the dip creates that extremely smooth, flavorful, and mouth-watering taste in every bite. The spices used are not overpowering, which complements well with the tender, moist, and juicy meat of the chicken. Upon serving, the aroma of spices combined with the BBQ sauce and the smell of deliciously cooked chicken will already entice your appetite.

They sometimes call this dish “Chicken a la Buffalo” whenever they use a different chicken part other than wings. And I must say, may it be the leg, the breast, or any part of the chicken, satisfaction is guaranteed taste-wise.

Another must-try dish at Don Henrico’s would be the Summer Salad. Of course, any meal, whether vegetarian or not, always has to have greens. Speaking of being health-conscious, you do have an option here. If you want to cut down on carbs, this salad is definitely perfect for you. And another reason to love it? It just reminds you of summer. Who does not love summer? Everybody loves summer! 😉

And that is exactly what this salad brings you – a feel-good summer feeling with all its tropical fruit ingredients from slices of mangoes, to kiwi, grapes, mandarin oranges, and walnuts, topped over fresh, crisp lettuce. Drizzle it with strawberry vinaigrette dressing and voila! You wish you were off to the beach, munching on this.

From something light, let’s go to something a bit heavier – pastas. They offer 2 must-try pasta dishes, and being a seafood lover, I was overjoyed. No, that is an understatement. I was ecstatic!

I’ll start with their Tutto De Mare pasta. This linguine pasta is generously served with shrimps and squid cooked in marinara sauce made special by combining ingredients such as garlic, chili, tomatoes, and selected herbs. The shrimps and squid are perfectly cooked. In cooking seafood, there is always this tendency for it to become rubbery when overcooked. But with this dish, I can taste the sweet taste of the shrimp meat, and the squid is tender enough that you won’t have to cut it at all with your table knife.

Their second must-try pasta is the X.O. Seafood pasta. This has a very light taste, and I love the perfect blend of the seafood and the bell peppers. I bet some would disagree with me when it comes to loving a seafood pasta that’s based on just olive oil, as the common dilemma would be the “fishy” aftertaste that sometimes takes you off the hook in experiencing that perfect seafood experience. But this one will get you totally hooked on being a seafood pasta lover with seafood ingredients as the bait. Trust me. 😉

But there is something more. Don Henrico’s is also known for its pizzas. And their top 2 must-try pizzas are here to rock your Italian cuisine experience – Don Henrico’s Supreme pizza and Seafood Romano pizza.

Don Henrico’s Supreme pizza is a thick-crust pizza topped with pepperoni, mushrooms, ham, onions, beef, pineapple tidbits, black olives, bell pepper, homemade ricotta cheese, and tasty cheese served with red sauce. What I particularly love about this pizza is that the toppings are not overwhelming, and they pair just right with the not-so-thick crust.

The Seafood Romano pizza amazes me in a way that the seafood toppings are not “toppings” at all, as they seem to be embedded in the crust. I guess one common dilemma that pizza eaters have would be their topping rolling/falling off the pizza while they are about to take a bite. And once again, their seafood was cooked just right. The cheese complements well with the overall seafood taste, you would not need any sauce to add flavor to your Seafood Romano pizza.

Of course, something sweet will always be present in any “courtship.” Thus, when you are at Don Henrico’s, allow yourself to be serenaded by their sweets corner, and among their must-try desserts are their Chocolate Nirvana Cake, Salted Caramel Chocolate Cake, Red Velvet Cake, and Toblerone Cheesecake.

I’ll start with the Chocolate Nirvana Cake. It is a moist chocolate cake with chocolate ganache layers topped with dark ganache frosting. I can say that describing the overall texture of the cake would be this and only this – EXTREMELY SMOOTH.

Next is their Red Velvet Cake, topped with cream cheese frosting, which is indeed velvety enough that it is not just delectably good but perfect as a light dessert after a flavorful meal.

And for Toblerone lovers like me, Toblerone Cheesecake is a perfect must-try, especially if you are a cheesecake lover too. Imagine having two of your favorites in just one dessert – SUGAR RUSH, it is.

And of course, I saved the best dessert (for me) as my last entry in the must-try desserts – Salted Caramel Chocolate Cake. Why is it my best bet? It has the perfect balance of sweetness and saltiness that is not ordinary among desserts. It is a moist chocolate cake with chocolate ganache filling and covered with salted caramel butter cream. I can eat a whole cake of this. No kidding. 🙂

All their desserts are not too sweet, which gives you that sort of craving for more sweets but not heavy enough for the tummy. You can actually finish a whole slice of their desserts, and I am sure you’d request to try all of them.

Don Henrico’s is not just about delivering good food, but the place matters as well. It is not just the treats that your suitor gives you during courtship that are important, but how you were serenaded as well, right?

I loved the ambiance of Don Henrico’s at Glorietta 1 in Makati City. They have one side of the restaurant which is quite classical and another side which is a bit modern. What sets them apart would be the choice of lighting for each of these sides. The place has a combination of yellow and white lights, which creates a semblance of a home. Art galleries are known for their yellow mellow lights, while a common office ambiance would be the white lights, and any home has both the white and the yellow lights.

You’ll also see inside the restaurant a striking balance of modern chairs and lounge chairs that indeed attract a diverse clientele. In other words, you have the option to choose from the type of chair that you would love to sit on to that perfect nook that suits your mood.

But the overall feel of the restaurant is totally relaxing. It is spacious enough for you and your family, and every nook has its own character. Exactly why I think Don Henrico’s will never go out of style. Infusing the classical with the modern is its way of serenading the clientele with their particular interests, from food to ambiance of the place, making one happy customer utter this big Italian word – BELLISSIMO!

Check out a Don Henrico’s branch near you and be serenaded as well with their best pizzas, pastas, and more. I should say that you say YES to that. 😉

The following are their website and Facebook page:

http://www.facebook.com/DonHenricos

https://www.donhenricos.net

P.S.

And before I forget, they have something ENORMOUS coming up this October! It is something REALLY HUGE. Stay tuned for updates! 😉

(Photo courtesy of Sir Ton. Thank you, Sir Noel, Sir Tony, Ma’am Tess, as well as to the entire staff of Don Henrico’s for the warm welcome!)

Spice Up Your Mediterranean Cuisine Experience @ Tahir’s Kitchen

Posted on August 24, 2014 by Christine Lailani

Tahir’s Kitchen’s CHICKEN SHAWARMA (Photo courtesy of Ms. Maritess Canlas)

Lovin’ the Mediterranean cuisine or just about to love it? Click this link and check out more mouth-watering photos: Cooking Made Extra-liciously Special: The Fumes and Flames of Tahir’s Kitchen.

Include Tahir’s Kitchen in your next gastronomic adventure! 🙂

Best Shaved Ice @ Snow Creme: Freezing Frozen Fever

Posted on August 18, 2014 by Christine Lailani

Snow Creme’s Golden Mango

If you are a little bit down under the weather, I say something sweet and something cold will surely boost that energy level up and will keep the doctor away. 😉

Read this article to find out more:

Snow Creme’s Bestsellers: Melt Your Heart Away with Sweet Frozen Goodness

Lordship: The Life After

Posted on July 7, 2014 by Christine Lailani

The Road

Imagine yourself on a highway which has a blind curve and you don’t see what’s behind it or if there is an incoming vehicle. You just don’t have any idea.

That was the feeling I always used to have. I was just cruising down this lane which we call “life” based on how this world defines it – complicated, troubled, dirty, rough, broken, pain, and suffering. They are but just some of the words that I could use to describe what life meant for me before. For I never knew who God and Jesus Christ really were back then.

Failed relationships.

They defined most of my past. It was always the search for that right love with the right person. It came to a point that I begged for it, and I sacrificed a lot to have it including my career, my studies, my family’s respect – all because of that enigma which we call “love.”

Love is all-encompassing. I can use all the words in the dictionary but not a single one will define it alone. Its definition varies. And yet it exists.

Yes, it does.

And the greatest example of this was through the son of our God, Jesus Christ – THE CROSS.

“For God so loved the world that He gave His one and only Son, that whoever believes in Him shall not perish but have eternal life.” – John 3:16

I got to know this kind of love when I got saved. It was that moment of surrendering everything to Him, simply because everything was too much to bear and I was lost. Not even my family nor my friends could help me from the dark abyss that I was in. I was helpless, depressed, hopeless, and desperate. Shame, guilt, and anger were creeping within me fast that I decided to reach out and ask for help before it was too late. And so I did ask for help – from Him.

“For the wages of sin is death, but the gift of God is eternal life in Christ Jesus our Lord.” – Romans 6:23

“But seek first His kingdom and His righteousness, and all these things will be given to you as well.” – Matthew 6:33

It was my brother who introduced me to the faith. I was apprehensive to say “yes” when he invited me to go to church at Victory Fort. But after attending the first service, revelations after revelations happened. Miracles and signs began appearing that not even my brother have the words to explain them.

It was then that I believed that indeed, we have a God. And He listens and sees everything.

But it wasn’t as easy as that. There were times when I was called back to who I was, and I was not consistent in going to church because it’s far from our place. I also had a hard time having fellowship with other believers. I still felt incomplete. The faith was there, but not really there.

Until finally, an incident wherein my life itself was put at stake made me do a 180-degree turn. It was then that I have decided to search for a Victory church in QC and found one at GT Toyota Asian Center (Victory QC) inside my alma mater in UP Diliman. After attending a couple of church services, I finally had the courage to approach the concierge and inquire about a Victory Group. A few days later, I was assigned to one group led by Sheryl San Diego, who became both my friend and my spiritual mentor. She offered if I’d like to undergo a One-to-One Discipleship with her to which I said, “Yes.”

That was how my spiritual journey begun. It was a slow but sure process of a series of transformations – an old self being peeled off inch by inch, layer by layer until came the Victory Weekend. Victory Weekend was the most unforgettable moment that highlighted my newfound love for Christ and God – the beginning of my spiritual journey and the day I committed to have a personal relationship with the Lord. This was indeed Lordship and the life after.

Victory Weekend 3/3/13 (Photo credit: Charls de los Reyes)

Water baptism with Sheryl San Diego and Maj Yu (Photo credit: Joyce Tan)

I was nothing more but GRATEFUL, RENEWED, and READY to face the future. Even as I type this article down, I could not help but shed tears. It is not because of the past, but because I could not imagine living my life right now if it wasn’t for the GRACE – the gift of SALVATION.

“Therefore, if anyone is in Christ, the new creation has come. The old has gone, the new is here!” – 2 Corinthians 5:17

It’s been two years since I got saved. My salvation and walk with God did not promise a storm-free life, but it promised a storm-proof life through the “Armor of God.”

“Put on the full armor of God, so that you can take your stand against the devil’s schemes.” – Ephesians 6:11

Because now, I can confidently stand and say that by the love, grace and mercy of God, every heartbreak and headache will be just that. For your every loss, God will replace each of them with what you really need. You will be given new opportunities and relationships that will help you grow and nourish your faith. A new life so to speak.

And though I may fall sometimes, I know who to turn to and I know who to plead for help. Because I have a God who HEALS, a God who PROVIDES, a God who PROTECTS and a God who SAVES.

“But those who hope in the LORD will renew their strength. They will soar on wings like eagles; they will run and not grow weary, they will walk and not be faint.” – Isaiah 40:31

“I can do all things through Him who gives me strength.” – Philippians 4:13

I have nothing to fear. Not even death. For I know now that everything I have is not mine. I have learned to let go and let God take control of my life. I have learned to trust Him with my whole life.

“For God has not given us a spirit of fear and timidity, but of power, love, and self-discipline.” – 2 Timothy 1:7

I may leave this world anytime soon and yet until eternity I carry with me this verse that I hold dear in my heart:

“Fight the good fight of the faith. Take hold of the eternal life to which you were called when you made your good confession in the presence of many witnesses.” – 1 Timothy 6:12

And I will praise His Name forever and ever come what may. GLORY BE TO GOD!

Victory Weekend 3/3/13 (Photo credit: Charls de los Reyes)

#radicalsince1984 #myVictoryStory #JESUSperiod

The Warrior at Home: VIKINGS’ Independence Day Treat

Posted on June 5, 2014 by Christine Lailani

#vikingspinoyako

In light of the Independence Day celebration, the newly opened branch of Vikings at SM Megamall came up with its homegrown concept, showcasing local cuisine but with a twist. Vikings, contrary to popular belief, originated here in the Philippines. Yes, it is “proudly Pinoy.” Thus, all the dishes included in their Independence Day theme are popular local dishes infused with the chefs’ different culinary experiences, including those from Western and European backgrounds. So, let’s start the gastronomic adventure, shall we?

Escargot. Ever heard of the name? I am sure you have. If you haven’t, allow me to introduce you “kuhol,” the local term for escargot. Kuhol Cassoulet in Vol Au Vent is how Chef Bendo would call this dish. It originated from “ginataang kuhol,” a recipe in Gandara, Samar, which Chef Bendo’s lola would usually prepare for him back when he was a kid. He then incorporated this dish into French cuisine.

This is a croissant with a twist, made delectably good with escargot in creamy sauce as its topping and sprinkled with chopped parsley. I have thought of one pairing similar to this dish – that of caviar and unsalted cracker/bread, except that Kuhol Cassoulet in Vol Au Vent is more adapted to the Pinoy palate because of the escargot twist.

The next dish they have on the Independence Day menu is the Lumpiang Ubod by Chef Mike. According to Chef Mike, he got the inspiration when he would accompany his uncle when cutting coconuts. It was only when his aunt used the heart of the coconut in cooking and preparing the “lumpiang ubod” that he got an idea of what it is used for. It became his favorite since then and been cooking the dish often.

What I particularly liked about this dish is the perfect blend of its sauce, which is not too sweet, not too thick in consistency, and the crunchy garlic. The “ubod” inside the wrapper was cooked perfectly well, and this dish never fails to satisfy the Pinoys when it comes to “merienda” classics. An all-time favorite of many, so to speak, and that includes me.

What we have next on the menu list is the Cream of Pumpkin Blossom. This is the first time that I have tried a pumpkin soup. And it’s not just your regular pumpkin soup because it is a pumpkin blossom soup. It’s quite an interesting dish with a mild flavor but tasty enough to tease your palate. The consistency of the soup is not creamy but also not thick, buttery but not salty. It’s just the perfect blend of creamy goodness.

Moving on to the list, we have in the spotlight one popularly craved food nowadays – “sisig.” But wait, it wouldn’t be your regular “sisig” on a sizzling plate, but on a dough. Let’s all welcome the Sisig Pizza. I never thought that “sisig” could be a pizza topping, as it is more commonly served as a viand partnered with rice.

According to Chef Allan, who created this one-of-a-kind dish, aside from being popular, “sisig” is also one of the dishes that he first learned to prepare and cook. A typical Pinoy recipe, he decided to give it a twist by infusing it with Italian cooking, his line of cuisine. I have always loved thin-crust pizzas, and being a “sisig” and pizza lover, this dish is just a 2-in-1 combo that satisfies my cravings for both.

Now this next dish is already familiar to me, being a native of Bicol – Ginataang Pagi or Cannelloni. We usually call this dish “kinunot” in my hometown in Bulan, Sorsogon. It is stingray cooked in coconut milk, “malunggay” leaves, and chili, where Bicol is known for. Chef Anthony chose this dish as part of the Independence Day menu because of its complex flavors.

If I am to find the twist in this dish, it would be the interesting idea that Chef Anthony cooked it ala cannelloni style using a cylindrical pasta and the “ginataang pagi” as the filling. To all non-chili lovers out there, there’s no need to worry about flaming tongues after eating this dish, as the chili taste is just mild enough to tickle your taste buds but not strong enough to make you not eat some more.

And more Bicolano dishes are to follow in the menu list. Pinangat by Chef Anthony is next. He was inspired to include this dish in this year’s Independence Day theme, being his wife’s favorite and also her family’s. He researched and perfected this dish the way that her wife would have it done.

This has been one of my family’s favorite Bicolano dishes as well. But what totally got me hooked with Chef Anthony’s version is the filling between the taro leaves. It consisted of coconut meat cut into thin strips with creamy coconut milk sauce that is a bit spicy.

And of course, Bicol is popularly known for this dish: Bicol Express. Chef Rey perfected this dish since his parents loved it so much. He intended to share this recipe with Vikings, being his second family now.

It is surprisingly not too hot, contrary to what I expected. Which is good, as not all Bicol express lovers like it served extremely spicy. Some versions of Bicol express included coconut milk, but I prefer this version as it totally highlights the spicy taste of the red chili.

Callos Manilena by Chef Ian highlights the Spanish influence on our cuisine, especially for those living here in Manila. His family would always prepare this dish during special occasions and celebrations, thus it can be considered one of the most popular native dishes. The tripe and the sausage were perfectly cooked, and the sauce was very similar to our “menudo.”

Of course, any menu wouldn’t be complete without the desserts. For the dessert corner, we have the Guinumis by Chef Mike. He has been making this recipe since he got his first job as a chef, as it is his childhood favorite. And he found out that the “palamig” that his mom would make for him and his siblings way back then is called “guinumis.”

It is not the regular “palamig” because of its assorted ingredients, similar to that of halo-halo. I particularly loved the Rice Crispies and how they stayed crunchy for quite a long time, given that it’s a cold drink.

The next dessert would be Sayongsong by Chef Adam. According to him, it is a native dish from Surigao that has been one of his favorite desserts since he was a kid. It is sticky rice colored in light purple and wrapped in a cone-shaped banana leaf, which is similar to that of “calamay,” Bohol’s sweet delicacy. The caramel is just the perfect partner for this dessert.

Second to the last in the dessert corner would be the Buchi con Yema by Chef Jogat. Infusing the Chinese and Filipino cuisines would best describe this new recipe, as he has been making buchi since he started working as a chef. Yema is one classic Filipino dessert that is a popular favorite. It is the crunch of the buchi that actually made this dish extra special.

Last but not least would be the Choco Pili Tart by Chef Paolo. The inspiration for this recipe came from his love for sweets, especially with nuts. His mom would buy him a sweet delicacy every time he was feeling down way back in his childhood days, and it has been his favorite since then. He added a twist to the pili tarts by combining them with chocolate. What I loved about this recipe is the way the chocolate has been prepared, which serves as a cup for the pili tart, topped with cherry and white chocolate.

Filipinos are just good at innovating, even in that sanctuary of baking pans and cooking pots – the kitchen. We never go out of style and out of sync. Indeed, ingenuity in the kitchen is a warrior always seeking places to conquer and explore – just like a Viking. 🙂

For reservations, you may contact Vikings SM Megamall at these numbers: 656-3888, 656-4888, 656-5888. They are open from Monday to Sunday between 10:00am and 2:30pm, and 5:30pm and 10:00pm. They are located on the 4^th Floor, Mega Fashion Hall, Bldg. D of SM Megamall in Mandaluyong City.

They also have promos for birthday celebrations and you can check them out in their website: http://vikings.ph/.

Have nothing to do on June 12? I say, have a buffet and #eatlikeaviking. Help spread the word with the hashtag #vikingspinoyako when you post your awesome ~~Vikings~~ photos on IG, Twitter and Fb.

Bon appetit! 😉

(Special thanks to Vikings SM Megamall Marketing Head Mr. Charles Lee and Assistant Marketing Head Ms. Raquel Bartolome for the warm welcome!)

https://www.facebook.com/vikingssmmegamall

http://instagram.com/vikingsluxurybuffet

Posts by vikingsbuffet

My First Photo Shoot and Pizzeria Fun @ Leona’s

Posted on May 23, 2014 by Christine Lailani

3 Cheese Pizza

Yes, it was actually pizzeria fun before the photo shoot. 😀

I am into photography since 2010 but it was only now that I took the idea of capturing photos of people as subjects quite seriously. It was very challenging as it is entirely a different domain in photography that I am not quite familiar with. I was feeling lucky though that I didn’t have a hard time getting my desired shots. Of course, the model will be none other than the guy I spend most of my time with, the face I look at often and the image which preoccupies my mind most. (Really?) But it is God whom I love the MOST. Sorry about that, Hon. *wink* 😉

First Model, Mi Amor

Right angle, his best facial contours.

But he prefers this shot. 🙂

It was around 3 or 4 pm when we had the photo shoot and I chose the UP Diliman Lagoon as our venue since my college buddies and I spent most of our free time taking photos there during our college days and the greenery is just the perfect contrast for pictorials. It was really fun being the photographer this time. 😀

Now, going back to our pizzeria fun, Brian and I had a blast with Leona’s pizzas. They are soooooo DELISH! I am not sure if I am being bias at this point being a pizza and pasta lover, but oh boy, no other thin crust pizza have I tasted as good as theirs. Even Brian agreed that Leona’s pizza is the BEST pizza.

Leona’s Menu

Leona Art Restaurant

They are open from 10am-10pm from Mondays to Saturdays.

The crust was evenly baked. The danger with thin crust pizzas is that they could easily get overcooked ending up with a burnt crust but theirs is just right. Even perfect because the crispiness of the pizza lasted longer than we have expected (this gives you an idea that we stayed pretty long at the resto). 😀

The pizza that is like a chip. 🙂

Forks and knives on the spotlight.

Brian’s shot, Chili Flakes.

My particular favorite is their Garlic and Mushroom pizza. Actually it is Brian and I’s favorite among the three pizzas that we have tried: 3 Cheese, Pepperoni pizza and Garlic and Mushroom. The latter just had the best fusion of spices, cream and cheese. Well, aside from the fact that it is also vegetarian, you won’t realize that it has zero meat on it because of its rich taste which makes eating for us more enjoyable since we are on a diet. 😉

Garlic and Mushroom Pizza

Beef Taco

We also tried their Beef Taco which has a distinct “peanuty” flavor and very rich in other spices too, just the way Brian likes it. It was a perfect choice for a restaurant in terms of satisfying our taste buds.

And of course, since it is an art restaurant, our eyes were serenaded by art works here and there as well as trinkets and other collectible items that they are actually selling. A magnificent sight for me being an artist and an art lover. 🙂

The art corner.

Art and more art.

Collectible items for sale.

Porcelain bric-a-bracs.

Hmmm, I was wondering whose fingers are they?

Being a fashionista, my eyes gravitated towards the accessory section. I was adoring the workmanship of every bracelet when Brian chose this particular bracelet and bought it for me. *yihee* It has my birthstone too. Thank you so much, Honey. *tight hug* 🙂

The model for a while.

Trinket corner.

More trinkets.

Love gift from him, glass-beaded trinket with my birthstone – turquoise. ❤ 🙂

Trinket love, girly stuff, fashionista mode.

And to cap off the day, we had “isaw baboy/grilled pork intestines” and “isaw manok/grilled chicken intestines” at our favorite “isawan” in my alma mater at UP Diliman which is Mang Larry’s Isawan. We ate them ala picnic style at the Sunken Garden. Nature tripping for a date is always the best for me and Brian. Loving the simple pleasures, so to speak. 😉

He loved this most – his signature pose at the Sunken Garden. Go, Honey! 😀

The photographer and the model after the tiring day. 😉

P.S.

It is not the place that makes an experience worthwhile, but the person you are sharing that experience with. 😀

Summer Splashin’ at Anawangin Cove

Posted on April 29, 2014 by Christine Lailani

The hilltop view of the ocean.

The choice of our summer destination came just out of the blue. It was a random decision to have our summer getaway at Anawangin when I came across one advertisement over Facebook about tour packages.

We chose Anawangin Cove in Zambales for two reasons: 1) it is near the metro we wouldn’t be traveling for long hours and 2) the camping in the pine trees idea seemed interesting and exciting enough. So off we went planning and organizing the getaway.

Came the day of our summer escapade and we were absolutely thrilled the moment we set foot on the first island during our island hopping. It was Capones Island. A secluded, tiny island host to an old lighthouse. The island was littered with white, big stones smooth enough for you to walk on barefoot but I don’t recommend it at all as the stones tend to get really hot during the day until mid afternoon.

Beach of Capones Island

Me and Ja at the old lighthouse of Capones Island.

After Capones Island, we went to Camara Island, an island smaller than Capones with beautiful rock and cliff formations. After taking photos for a couple of minutes, we then headed to our final destination, the Anawangin Cove.

Rock and cliff formations.

When we got to the venue, the first thing that my gaze searched for were the pine trees. You wouldn’t see them right off the beach but only after crossing the lake that’s between the beach and the camping site. Our package included the camping tents that we will use, our meals for our overnight stay, 5 gallons of water, entrance fee, boat fee as well as fees for our tour guide.

The Anawangin Cove

We have no problems with the dressing and comfort rooms as there are about 14 of them and there’s enough water supply for all the campers. The toilets are clean although all of them do not have proper locks so I suggest you have a companion waiting for you outside when dressing up or using the comfort room.

The camping site is clean and all the staff are very generous in helping us with our needs and in providing assistance. Better prepare yourself with a good flashlight as there is no electricity and inform your family beforehand that there is no signal in the island for all communication networks.

The camping site.

The seaside is very clean and the pristine, shallow waters a few meters from the shore made it suitable for non-swimmers like me to enjoy swimming big time.

Our boat.

But what I wasn’t prepared at all was the trekking to the hilltop overlooking the Anawangin Cove. We were all not prepared for the treacherous hike with its very steep slope, rocky and slippery trail which resulted to shaking knees and extreme exhaustion. But tolerable enough to make your way up and down the hill. So, don’t worry. 🙂

The hill.

Onset of the trekking.

Halfway the climb, almost there.

But cheer up for all your efforts are just completely worth it when you reach the top and be amazed by the beautiful, picturesque scenery that’s in front of your eyes. Ahh the beauty of wonders that forever remain a wonder. 😀

Finally made it to the top!

The Anawangin Cove

After the trekking, my friends and I decided to take a dip to cool down our exhausted and tired bodies and then prepared for our departure from the island.

It was a wonderful experience that made me say I am VERY MUCH FULFILLED indeed. I am definitely looking forward to going back and appreciate the beauty of the Anawangin Cove once again. It’s beauty is endless, it is just plain captivating. Captivating enough to make your memories of it worthy reminiscing. Praise be to God for these awesome wonders! 🙂

Burger Project & Sbarro: Let the Hunger Games End!

Posted on April 25, 2014 by Christine Lailani

My burger project.

Okay, now that title might have given you so much of what I intend this article to be – PIGGING OUT. 😀

But just to set things clear and straight, Brian and I seldom pig out as we are on a diet. YES. We are both a fitness buff and we take working out pretty much seriously. That also includes eating in moderation. Discipline, with everything.

It was because we wanted to try this burger restaurant that we have decided to somehow have our “cheat” day. Unfortunately, it was Brian who cheated. lol Because I gave half of my share to him since I insisted on sticking with my diet. (Good job, Hon, for finishing them all for me!) 😀

The queue.

The lost nurse. 😉

If you are to read my previous food review posts, I am currently hooked on the concept of “projects.” And if you are to ask me why, that’s because I love trying out new ideas. I love to learn and experiment so to speak. Thus, the trip to Burger Project.

Their other branches.

In other words, Burger Project is all about making your own burger. It has the same concept with Project Pie that my siblings and I tried a couple months back (refer to this article: https://thejourneymansmoments.wordpress.com/2014/02/20/my-very-own-pizza-project-pie/). Both are very different though when it comes to choices of toppings (for the pizza) and fillings (for the burger).

To start on your project, you need to ask for an order form where you get to tick your choice from buns, burger patties, to vegetable fillings and a whole lot more of other ingredients and spices. Submit it to the cashier and pay your orders. Wait for a couple of minutes while they prepare your burger and voila, your special burger is now served. 🙂

Order forms.

His burger project.

The fact that I am oh so forgetful, I could not just remember the choice of ingredients I have for my burger. And it is because of this Brian and I almost switched burgers. ahaha Saved by the Jalapeno sticking out from his burger. 😀

Animal Fries

We also tried one of their specialties, the Animal Fries, made of fried potato strings with grilled onions, minced garlic, special burger sauce, cheese sauce and cheddar cheese. If we are to rate it from 1 to 5, 5 being the highest, we will rate it with a 4. Yes, because Brian keep on telling me (in between munches) that the burgers are SOOO GOOD we’re gonna come back. He is just a total burger person. 😉

Brian and I

Me and Brian

Checkin’ in at Burger Project, Maginhawa St., Quezon City

We were just so full after the burger experience so we decided to walk around Maginhawa Street and ended up at Moonleaf Tea Shop for a wintermelon milk tea. There is a long chain of great restaurants along Maginhawa Street you just have to keep coming back to try them all. 🙂

Next stop was Sbarro. An all time fave of mine. I had baked ziti, Brian had lasagna and we both had vegetarian pizza (spinach and mushroom). Yes, always include greens in your meals even if you pig out to maintain that healthy diet.

Baked Ziti

Lasagna

Spinach and Mushroom Pizza

After the food mania, we decided to just chill around by letting Brian take his first experimental shots in photography with a few tips from me, a not-so-pro photographer. Here are some of them. I must admit, he does have the eye for the aesthetics. Multi-talented boyfriend I have here. 😀 Lucky me and I thank God for that. 😉

Chipped Fingernail on the Spot

The Watch

The Baller

Yours Truly by Him.

(Thanks for everything, Honey! I love you so much!)

Little Shells, Little Shells

Posted on April 10, 2014 by Christine Lailani

Little Shells, Little Shells

A hanging lamp made of tiny shells. This is a common native ornament found in coastal areas like my hometown in Bicol here in the Philippines. The design is very intricate and weaving these delicate shells is quite a challenge as you have to make sure they won’t chip or break as you try to form them into different patterns.

This lamp is about 1 foot and a half long and we usually use a yellow bulb to light it up. The tiny shell used in this lamp is about the size of your pinky fingernail. Quite amazing, isn’t it? 🙂

	Christine Lailani on Why I Am Keeping This Blog AI-…
	Akhtar Munir on Why I Am Keeping This Blog AI-…
	Free KetoDietRecipes… on Home Cooking Made Even Better
	legendsfeedback1233 on Home Cooking Made Even Better
	Christine Lailani on Brief Encounters, Souls Intert…
	MERCY on Brief Encounters, Souls Intert…
	gold ira reviews on …
	company website on 8 Signs You’re A Literat…

The Journeyman's Moments

The musings of a wandergeselle about faith, literature, music, dancing, culture, food, travels, art, fashion, photography, life experiences, and everything in-between from journée to journée.

Category Archives: Food, Travels and Culture

Feasting on a Cantonese Banquet: Crystal Jade Dining IN’s Mid-Autumn Festival Celebration

Be Serenaded by The Italian Flavors of DON HENRICO’s Must –Try Pizzas, Pastas & More: BELLISSIMO!

Spice Up Your Mediterranean Cuisine Experience @ Tahir’s Kitchen

Best Shaved Ice @ Snow Creme: Freezing Frozen Fever

The Warrior at Home: VIKINGS’ Independence Day Treat

My First Photo Shoot and Pizzeria Fun @ Leona’s

Summer Splashin’ at Anawangin Cove

Burger Project & Sbarro: Let the Hunger Games End!

Little Shells, Little Shells

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this: