Forkplay

All Chucked Up

2012-03-11T23:25:00.000-07:00

From left to right: Razorback rocks the house as opening act to Canadian chef Chuck Hughes. Among the dishes Chuck prepared was grilled Canadian scallops.

Watch out, this fun-loving Canadian chef is out on a mission, and he doesn’t mind getting down and dirty. The star of the hit cooking show Chuck’s Day Off is known for his no fuss, straightforward cooking style. Chef Chuck Hughes signature comfort food had reached all new heights when he was invited to a cooking showdown in Iron Chef America's renowned cooking stadium. The Canadian inspired dishes he created for the judges did more than just hit the spot, it reigned supreme in the Iron Chef's Canadian lobster battle agains Iron Chef Bobby Flay.

Who is Chuck?

Recently Chuck spent his day off with his Philippine audience at Greenbelt 3. Also known as the rocker chef from Canada, the organizers of the event together with Asia Food Channel (AFC) made sure Chuck’s day off in the Philippines rocked in more ways than one. Alongside Chef Chuck’s live cooking demo, the audience would be rocking to the beats of the legendary band Razorback! Luckily enough, Ryan and I were able get ringside seats to the cooking event slash rock concert.

Razorback worked the crowd and even got Chuck rocking on the sidelines while waiting for his cue.

Chuck must be Pinoy at heart because he couldn’t resist belting out a song or two. Go Chuck!

When Chuck opened himself up to the crowd and offered to answer any question we throw, hurl or scream at him, a girl quickly stood up and asked “when’s your day-off”? He turned towards her and answered, “oh you’ll have to ask my manager”. Loved that he was so game. Not that I’m competitive, but I just had to scream out “I want you on your week-off!”, then he looks at me and jokingly says we could go check out a restaurant in Greenbelt 5. Score! This made me wish I baked a kalamansi meringue pie for him. How could I not get along with a guy who loved arugula, bacon, oysters, and lemon meringue pie so much he had them inked on his arm?

Salmon Says: Chuck's second recipe was for mouthwatering smoked salmon

His mission: to share recipes inspired by ingredients from Canada. Items that made it to his menu for the day were the pan-grilled scallops, home smoked salmon with greens tossed in apple vinaigrette, and the tapioca dessert.

It’s easy to see that Chuck is not one who paints within the lines. Tossing aside his set recipe cards, he wings it on the spot depending on what he feels like throwing in. Like he says, “why not”? His easy going personality and the way he naturally plays up to the crowd easily won him hearts across the board - mine included. There were so many "Chuck moments" throughout the event but the one that that left a lasting impression on me was when he was preparing a salad dressing and he accidentally put too much maple syrup into the bowl. Most would re-adjust the recipe, his solution – to raise the bowl precariously over his head pouring the excess maple syrup into his mouth! Well, that works too.

Inspired by Chuck Hughes’ love of bacon and maple syrup (I’m not sure he has it tattooed on his arm yet, but I think it’s pretty safe to assume he loves maple syrup), I present to you... (drum roll please)

CHOCOLATE CHIP BACON COOKIES

(Chef Chuck this one's for you!)

Ingredients for Cookies:
1 1/3 cup softened butter (please use good butter, at Anchor would be good)
1 cup white sugar
1 cup packed brown sugar
1 tbsp vanilla
2 eggs
3 ½ cups all purpose flour
1/2 tsp salt
1 tsp baking soda
1 cup chocolate chunks (I just feel like chucks are more rustic not that it tastes any different)

Directions:
1. Pre-heat oven to 375 degrees F (or 190 degrees C).
2. Prepare the butter mixture:

Beat butter then add white sugar and brown sugar.
Keep beating till slightly fluffy.
Add eggs one at a time. Make sure it’s mixed well.
Set aside.

3. Prepare the dry mixture:

With a spatula, mix flour, salt and baking soda in a separate bowl. Or you can sift it if you feel like using a bit of elbow grease.

COOL TIP: Make your own ‘cookie mix’ by preparing a few batches of the dry mixture ahead of time.

4. Add the dry mixture into the butter mixture. Mix well.

5. Prepare the cookie batter for baking.

Use an ice cream scooper to make uniform balls of cookie batter, and place it on a cookie sheet. Feel free to use spoons to form balls if an ice cream scooper isn’t available.

Make sure that there is 1.5 to 2 inch allowance in between cookies to make room for it to expand.
Add chocolate chunks on the cookie dough. It depends on how much you want on it.

COOL TIP: If you like your cookies thick, chill the cookie dough before baking it so it doesn’t spread out as much. End result, a thicker cookie for you!

COOLER TIP: Scoop out the cookie batter on the cookie sheet and freeze completely. Then transfer to a Ziploc bag and store in the freezer until you feel like having a freshly baked cookie. For small batches, you can use a toaster oven.
6. Bake cookies.

Bake cookies for 10 to 12 minutes, or until the middle part of the cookie is set and the edges are light brown.
When it’s done, pull the cookies out of the oven. Don’t worry if it still seems soft, it will firm up once it cools.
Leave the cookies on the pan for 2 to 3 more minutes to finish baking.
Place on a cookie rack to cool completely.

Ingredients for the Maple Glaze:

½ cup powdered sugar
1 tbsp maple syrup

1. Sift the powdered sugar.
2. Add the maple syrup, mix.
3. Add more syrup in case consistency is too thick.

The consistency should be thick enough for it to hold, but still spreadable.

Shakin' Bacon

Ingredients for the Bacon (a.k.a. the “crowning jewel”):

Bacon (your pick, I used Purefoods honey cured bacon)
Vegetable Oil

1. Trim bacon strips to 2 or 3-inches.
2. Heat non-stick pan.
3. Add 2 tablespoons of oil.
4. Cook strips of bacon till it’s crisp.
5. Once it’s cooked, let it rest on top of tissue.

COOL TIP: If you want your bacon to be flat, then bake it on a cookie sheet and place a pan on top of it so it bakes evenly and flat.

Almost there!

Assembly time:

Take a cookie, and then spread the maple glaze on top.
Gently set a piece of babi love (bacon) on top of the glaze.
I’ll bet you can’t resist taking a photo so let’s make that the third step
EAT! Share if you must.

Chocolate cookie, say hello to maple glaze and to crisp bacon strips.

EAT IT UP: Dark Beer Cheesecake

2012-03-06T17:48:00.000-08:00

Chef Kevin Mize (right) serves Cerveza Negra-laced cheesecake at Midnight Mercato

We've always heard of wine and cheese going well together, but how about beer and cheesecake? One man decided to find out, and the result - a rich cheesecake with Cerveza Negra for syrup - is causing a stir at the Midnight Mercato Centrale market. "Beer makes for a great addition to cheesecake," says Chef Kevin Mize, who originally hails from Arkansas and owns of Food Lab, Inc. "Beer, and especially Cerveza Negra has a caramel taste that cooking really brings out. It's really great with many things. I've tried all sorts of combinations and trust me, dark beer stands out."

Beer and dessert? Sounds like a win-win situation!

During the day Mize teaches at the Moderne Culinaire Academy (MCA) in Taguig, but beginning February of this year, he's devoted Friday nights to letting the public sample his homemade desserts. A slice is thick and firm with a rich, tangy taste you'll identify as fresh cream cheese. The Cerveza Negra adds an extra dimension of syrupy sweetness, and the whole concoction will get your taste buds buzzing. I had to sit down on the sidewalk and manage every forkful with careful appreciation.

As a crust person, I'd like to see more graham and bite, but otherwise it's a potent find; one best saved for last as you pile on all the savory, grilled meats sold at the weekend market. Apparently you can have your cheesecake and eat it too.

Fast Food and Faster Women

2012-03-01T22:37:00.000-08:00

Sizzling hot: Kate Upton as fast food femme fatale in Carl Jr.'s latest commercial.

Oh and there's a burger in the ad too.

Just as I was starting to feel good about skipping meat this Friday here comes Kate Upton. The 19-year old Sports Illustrated Swimsuit Edition 2012 cover girl stars in a tantalizingly slow minute-long Carl's Jr.and Hardee's drive-in commercial where she loses herself (and some articles of clothing) while savoring their new Southwest Patty Melt Thickburger.

See Kate as she lustily unwraps her burger. See Kate as the camera wanders up and down her body, beads of sweat collecting between the folds of her polkadot dress. Watch as she smacks her glossy lips between bites of a charbroiled beef patty with sliced jalapeños, onions, pepper-Jack cheese, and all of it bathed in a spicy Santa Fe sauce. Grilled sourdough bread is used for the buns.

Buns...

Ahem. Yes. Anyway. Check out the video.

In the meantime I'm having tofu and steamed broccoli for dinner. Life isn't fair.

Eat It Up: Hermanos' Fish Tacos

2012-02-29T07:44:00.001-08:00

Fish be with you: Irresistible fish tacos at Hermanos are simple yet satisfying.

Just because you can't eat meat, it doesn't mean you can't have a little fun. Every week of Lent I'll be sharing a different meat-free find from the different restaurants in Manila starting with last time's adorable watermelon steak by Pipino. Mexican food seems to have gotten a second wind in the local dining scene. Recent entries like Órale!, Chihuaha, and Achiote are leaving a new generation of foodies smitten.

Then there's Hermanos Taco Shop on the very edge where Quezon City and San Juan meet. Run by San Franciscan chef Rene Rodriguez and the Mora clan, the quaint tacqueria plies sumptuous burritos, sirloin carne assada smothered with fries, and more chimichangas than...well...a chimichanga party.

Or a cooking show with Deadpool.

But it's Hermanos' fish tacos (P150) - wicked golden-fried dory crescents - that haunt me to this day. Drizzled with lime sauce, stuffed with cabbage, and tucked in soft tortilla blankets, they're the house best-sellers and with good reason. It's crisp and tender with wild Mexican flavors that'll make you sit back and say Holy cow.

Well, holy fish to be specific.

Have it with chips and salsa. Have it with horchata, that weird, wonderful rice, milk, and cinnamon drink that's a staple during Mexican holidays. It doesn't matter. This fish taco could very well make a believer out of you.

Lent It Be

2012-02-23T19:36:00.007-08:00

In an attempt to make a major sacrifice last year, I gave up meat, sweets, and alcohol. It was at times unsuccessful---I was handling food reviews for the magazine I used to work for, and during a trip to Beijing, a visit to Da Dong for its famous Peking duck left me weak in the knees. I succumbed to the gluttony of the evening and ate the best duck I've ever encountered so far.

It still haunts my dreams, waddling along my taste buds with a trail of bamboo steam in its wake.

No, not that duck.

Crisp and airy, the skin of the duck was conspicuously absent of the white layer of fat seen in most Peking duck preparations, but every bite was pure fat. You could feel the warm grease coating your tongue, brightened by the sauce and scallions.

There were other things, too: orange soup served inside a hollowed-out fruit, tender greens, fish. But the things I remember most were the items I took photos of. That should say something about having a camera at hand all the time, which I ironically stopped doing when I went to grad school and had to shoot with DSLRs constantly. Hey, camera fatigue happens sometimes. I regret that now, but I'm making up for lost time.

The things we ate at Da Dong (aside from double portions of Peking duck):

1. A beautifully arranged century egg appetizer

2. Grilled unagi (probably the fattiest I'd eaten, but I prefer mine done Japanese-style).

3. Braised mushrooms with foie gras (this was excellent).

So here I am, reminiscing about sumptuous dinners from the past, while snacking on veggie chips and garlic hummus from Trader Joe's. I might have slipped up a couple of times last Lent, but I'm determined to stick it out this year and not have meat, sweets, alcohol.. and sleeping in on weekdays. It's going to be a tough couple of months ahead, but for me, Lent this year is about giving thanks for a whole lot of things. And living in New York (and being lucky enough to be doing a lot of things, hence the lack of Forkplay updates on my part) is right on top of that list.

Eat It Up: Watermelon Steak

2012-02-23T17:07:00.000-08:00

Pipino's irresistible watermelon with asparagus, taro miso mash, and pickled mushrooms
will have you smitten for summer and beyond

As a rule, I don't grill my fruits. It's just one of those things - like walking with wet socks or eating a whole jar of mayonnaise with a spoon. I'd rather not, thank you very much. Fruits by all accounts are meant to be served chilled, preferably in bite-sized juicy chunks, or, in the case of watermelon, sliced into big wedges you dive your whole face in. That's what makes watermelon, well, a watermelon.

Last week however, vegan snack shack Pipino in sleepy Teachers Village came out with a 5-course Valentine's meal that included, among other things, watermelon steak. This was unheard of in my dining vocabulary, though New York Times food columnist Mark Bittman would have you think otherwise.

Says Bittman:

"Watermelon is not a vegetable, obviously, but it’s so wonderful when grilled [...] Grill a watermelon slice, and it dries out and sobers up, losing its sloppy sweetness, and it takes surprisingly well to savory accompaniments. Add a slice of good melting cheese, a hard roll, a few pickles and a lettuce leaf, and look out: watermelon burgers."

Pipino's new watermelon steak is just that: A thick, red wedge that's actually pretty to look at. On biting, it does't give too quickly, and releases nearly that same smoky flavor you'd associate with your favorite T-bone. Here it's served with asparagus and pickled mushrooms that adds welcome zing. A clump of taro miso mash satisfied my need for carbs.

Will it fly with diners? For vegans it's a no-brainer. But as a regular guy who can appreciate a fine slab of rib-eye, it's definitely still worth trying. Just don't expect to be filled up in a way only honest to goodness, proteiny meat can. Have it if you're coming to grips with your Lenten fast or curious to sample creative vegan cooking. It's definitely a notch higher than masquerading gluten and tofu as animal parts, and you get to love fruit in a whole different way. Now if someone could start cooking watermelon burgers...

Pipino
39 Malingap Street, teachers Village, Quezon City
Contact (63) 2 4411773
Visit www.pipinovegetarian.com

VILLA CAFÉ: Babi Rocks!

2012-02-23T05:06:00.000-08:00

by Twinkle

When Chef Jam Melchor of Villa Café posed the question“What’s your favorite cuisine?”, I was ready with my usual repertoire of worlddelights: Chinese, Japanese, Italian, Korean. But before I could answer he said, “Di ba people usually sayMexican, Italian, para sosyal? Bakit hindi Filipino?” (Don't people usually say Mexican, Italian, to sound sophisticated? Why not Filipino?)

Hmmm… he did have a point.

Whether for a power lunch or liesurely dinner, expect classic Kapampangan recipes
given a contemporary culinary makeover

Say hello to Filipino food that even your lola would approve of. They say that Kapampangans are the onesto beat when it comes to Filipino cuisine. Both hailing from the famous culinary capital of thePhilippines, Chef Sau del Rosario and Chef Jam Melchor have dug up theirtreasured family recipes and used them as the foundation for their new venture– Villa Café.

“This is authentic Filipino cuisine sans the palayok,” says Chef Jam Melchor
who, together with fellow Kapampangan chef, Sau del Rosario, runs VILLA Cafe.

The first thing I saw as I walked through the doors was the pastry showcase right across the room. Before I knew it, I was headed straight to thedesserts! As I peered into thedisplay of Filipino-inspired temptations – chocolate dulce de leche cake, dulce de tsokulate, tsokonut sansrival, etc. - I made a mental note of which items I wanted to try -- except Irealized I wanted to try each one! If they put this much thought into the desserts, I wondered, I had every right to be excited with the Villa's menu.

Our journey through the Kapampangan food wonderland beganwith their buro with mustasa (P195) -- a colorful array of fresh localingredients served side by side with crispy hito (catfish) flakes, and Pampanga’s famous buro (fermented shrimp and rice). Dig in by making your own wraps. Slap some buro onthe mustasa leaf, then put a bit ofeverything on it before rolling it up. Get ready for one big bite!

The Kapampangan food experience wouldn't be complete without a taste of their famous buro.

The slightly bitter leaves of the mustasa give way to thejuicy baby tomatoes, bits of native onions, red egg, buro and crispy hito. The interplay of crunchy, salty, sweet, and bitter combinedwith the surprisingly creamy tang of the buro melded so well that the flavors seamlessly danced across my palate. The last mustasaleaf, (a.k.a. the diyahe piece), caused a stare down for ownership between Ryan and yours truly, whichwas only broken by the arrival of more appetizers.

Tasty bites of suso. It actually crossed my mind to have this with rice.

The tinapa (smokedfish) pate was so flavorful you can’t deny its ‘tinapa-ness’. It was followed by spicy garlic suso (snails) with lemon grass which where were simply alabor of love (P250), each one shelled by hand and served ready to eat. The dominant spicy tomato flavors thatdress the earthy bites of suso arecomplimented by olives and capers. Picture a kaldereta dish sans the thicksauce. Although it is not an overwhelmingly big serving, these interestingbites are definitely meant for sharing.

With the open kitchen nearby, the irresistible scents tookme back to my own lola’s kitchen. I couldn’t help but ask Chef Jam howloyal their dishes were to the heirloom recipes they were based on.

“We improve on the presentation, andstay true to the flavors,” he proudly said.

I’ve always been weary of restaurants that describe theirfare as ‘modernized’ or as ‘fusion’, then serve a pretty plate in front of me. I’m all for the pretty, but sometimesthe dish drowns in all the froufrou that I forget it’s supposed to be comfortfood. At the end of the day I’dstill go for comfort food - the type that you randomly crave for at odd hours; where thoughts of it linger in your mind until you finally have that first bite.

Chief of Stuffed: Villa Cafe's bangus relleno

My worries were put to rest as they served the kare-kare crispy pata and the villa relleno (P375). As promised, the dishes emerged in post-makeover fashionwith no palayoks in sight. Although it was prettier than thetraditional serving style, the dishes were still recognizable and good toshare.

The relleno had that homey feel to it that made me feel like I washaving Sunday dinner with family. The chunky big bites of fish (instead of the indiscernible flakes)carried with it a strong guisadoflavor which made me abandon the traditional banana-ketchup-and-relleno pairing.

On the left: Villa's crispy pata with kare-kare sauce.
On the right: The sisig sausage with greens tossed in Japanese dressing.

My heart skipped a beat as we duginto Villa’s crispy pata (P495). The marinated pork knuckles werestudded with whole peppercorns and served with kare-kare sauce (although I prefer the thick richer version, their kare-kare sauce is perfect for thosethat like it light) on the side. Abite of it’s tender meat, and crisp skin would make any crispy pata fan (me) happy.

The last minute addition – the sisig sausage – was welcome with openarms. The spicy pork sausage isserved with a crisp salad tossed with a light Japanese dressing – all I neededwas a bottle of ice-cold beer. Tosum it all up, I’ll have to agree with Anthony Bourdain’s love of Philippinepork - babi rocks!

The desire to serve hearty Kapampangan comfort food drives Villa Cafe's dedicated staff

Against the protests of our already full bellies, wefollowed our heart, ordered dessert, then walked around a bit to make space forthe grand finale. How can you say no to a generous slice of rich chocolate dulcede leche cake anyway? This simpledessert was a pleasure to have with a cup of freshly brewed coffee. To the rest of the desserts showcasedat the counter here's what I'd say: “I shall return”.

Ms.Lori got it right - desserts do come first!
In photo above: a chocolate cake with dulce de leche.

Villa Café is a pleasant addition to my where-do-I-take-foreign-guests-for-Filipino-food list. IfI could only take them to just one Filipino restaurant, why not win them overwith food from the culinary capital?

Villa Cafe

7427 Glory Building, Yakal St., San Antonio Village, Makati

Contact (63) 917 4343143

Visit www.villacafe.biz

Orient Express Part 1

2012-02-21T23:58:00.000-08:00

I've always wondered how the Chinese name their restaurants. I suspect it's by spinning a roulette labeled with words like 'jade', 'dragon', and 'palace'. "Silky Flying Golden Buddha Garden it is," one might say, proud of stringing the words together. Mine would be Man Ho. Just because.

But until Quezon City grants my business permit, there will be Binondo. Yes, it's dingy and decrepit, its heaving mass stitched together by winding streets and eskinitas. But therein lies Binondo's charm, gritty in its own way - like your gruff uncle who only always wears a white sando, a gold necklace, and denim shorts.

Bored with the usual food trip? Hit Chinatown.

If you want to experience three hundred or so years of Chinese culture in Manila, sign up with Ivan Man Dy's Old Manila Walks. If you want to experience three hundred or so years of Chinese culture in Manila with a generous selection of corny jokes thrown in, walk with Forkplay. At least that's what we'd eventually like to do. But after hitting Chinatown one Sunday afternoon, we felt bad for people who would have to endure us.

"Let's try Chowking first," said Jon. "You can't get more authentic than that." Without waiting for me to roll my eyes, he pointed to a convenience store. "How about that? Mee-Nee-Stop. I think we should include that." Punchline drum roll please.

I've learned that there are two kinds of Chinese restaurants in Manila: The sprawling, imperial palace big enough to host a tennis match; and the the hole-in-the-wall, an eatery you'd easily mistake for a refugee center, its huddled masses hunched over their bowls. Most of Binondo falls under the latter, and among those gems that stand out is Ongpin Mañosa.

1. MAKE MINE MAKI ME
Here is a place where Anne Frank would feel right at home: Walk-ins trudge up a narrow staircase leading up to what must have been at one point a bodega or a Filipino action film villain's hideout. You wouldn't know until you hauled yourself upstairs.

On our trip it was packed with hordes of families all vying for the same eerily deep-fried dishes. And while the staff's attention to neatness is open to debate (we were handed 'washed' plates with delightful oil stains), Ongpin Mañosa's signature Maki Me (P110) is not.

Left and center: Ongpin Mañosa's famous Maki Me.
Right: Huge siomai with minced pork and shrimp

This mysterious, goopy soup is amazing in a primal, messy way. It glows a deep amber, and the noodles and chunks of pork half submerged in it bring to mind a dinosaur caught and preserved in a tar pit. You can have siomai too - and they're huge. These pork and shrimp balls (P90) arrived palm-sized in frayed dumpling wrapper.

The Good: Hefty servings. A killer maki me.
The Bad: Customers hovering tables waiting to take your place.
The Ugly: Staff thinks it's a crime to smile.

2. ISANG DUMPLING LANG YAN
Twinkle finally rescued us from Mañosa, and she brought a friend too - Weizl - who's a vegan chef and part-time fashion model. (Weizl is also a full-time cutthroat haggler who lustily bartered with some fruit vendors until they felt ashamed of themselves and handed over their ripe oranges.)

My Binondo Girls: Twinkle and Weizl

After swinging by Salazar Bakery for hopia and moon cake, we escaped to the aptly-named Tasty Dumplings. I didn't realize it then, but I had been fun a fun of Tasty Dumplings years ago when they still had their branch in Wilson. I can still swear by their Silver Roll bread (P35), a golden-brown, pillowy mass with a crusty shell that's best had with savory-sweet Hongma (P90/P110). It's glorified braised pork - think a saucier cousin to Panciteria Lido's pugon asado - that's meaty with a welcome trim of fat.

Better than partners than John Lloyd and Angel, Derek and Angelica, Piolo and Sam -
Tasty Dumpling's hongma (foreground) and silver roll (background)

Their classic pork dumplings (P63) are luscious, and contrast well with the rough, crispy slices of pork chop (P85) every other table seemed to be ordering. Whichever way you choose to sate yourself, our advice is down it with a cold glass of winter melon juice (P33).

Tasty Dumpling's dumplings are quite...tasty.

The Good: Silver roll + hongma = bliss

The Bad: For a restaurant called Tasty Dumplings, the dumplings are quite so-so

The Ugly: Went to the men's room, and walked in one of the staff squatting on top of the toilet rim, taking a crap. "Ay sorry," he said smiling. Horror.

3. AN EXECUTIVE LUNCH

For tea time merienda, we made our down Salazar Street, passing by herbal shops to reach President, one of the venerable dimsum parlors of Chinatown. President's ventured out of Binondo showing up in several shopping centers, but it's still here in its decades-old location that the food tastes a tad bit more authentic. At least that's what one of the owners told us. Above the clatter of plates and the clink of tea cups, we managed to order a batch of scallop dumplings (P75).

Here was a mouthful of surprise - juicy, flavorful and fresh but not briny. "They definitely know how to cook their seafood fresh," said Twinkle.

Clockwise from upper left: Mongo-filled Linyong Pao; a fresh batch of Bird's Eye dumplings;
President's afternoon yum cha crowd

This time it was a basket of orange-pink shrimp dumplings topped with cut bird's eye chili (P65). And then another: Linyong Pao buns filled not with meat, but creamy yellow mongo (P65). Imagine the classic buchi in a siopao bun. Although labeled a dessert, it's too hefty to be one.

All it took was a stout bottle of Tsing Dao shared between the four of us to down everything, and it was all over sooner than you could say hakaw.

The Good: Varied selection of dimsum. Good excuse to drink Chinese beer at 2pm in the afternoon.

The Bad: Sat by leaky AC unit. Shoes continually sloshing in a puddle.

The Ugly: Me, tipsy, after said Chinese beer.

Stay tuned for Part 2 of our trip. Seriously. Please, come and read the rest of it. Here's what you can expect:

We run in the rain and get wet in a non-seductive way
Why faux sisig is actually pretty good
More kuchay dumplings than I care to write
Jon is mistaken for the Buddha

Forkplay happy and full at President's

Kablam! for your Buck: Lech-Get-It-On!

2012-02-13T00:34:00.000-08:00

One of the most popular dishes in the Philippines is lechon baboy or roast pig. A traditional part of any fiesta, the reddish brown porker doubles as both meal and centerpiece for the occasion. You'll always wanna be near the start of the line so you can get a good serving of the meat, and that always-first-to-go crispy lechon skin.

Alas, lechon is not perfect. The traditional cooking process can sometimes leave the meat tough and chewy (though check out our coverage of Cebu's Zubuchon lechon too), and by now you've probably asked yourself, "This is Kablam! for your Buck where we occasionally learn about an awesome tasting, highly satisfying and non-wallet-emptying treat! A whole lechon usually costs thousands of pesos!" Why, yes it is, and... well, yeah, also yes, lechon is usually expensive, but if you're after something that's just as awesome, then you're in for a treat.

Pigging Out: Uncle Cheffy's Garlic Studded Pork Belly Lechon

When one thinks of Uncle Cheffy, it elicits images of red brick oven baked pizzas and other cuisine of a similar global scale. Well those ovens are just as capable of making an awesome roast (part of a) pig, in this case, its tender, succulent liempo. While it may not have the same grandiose effect of displaying a whole animal, an order of the Garlic Studded Pork Belly Lechon is nonetheless impressive in its own right.

The marble potatoes are a favorite companion to meat dishes, but one of the more pleasantly surprising aspects of the dish is the fresh salsa which goes just as well as the traditional sarsa which it also comes with. As for the meat: simply divine. It practically melts in your mouth, while the crunchy, flavorful skin does an incredibly accurate impression of its bigger cousin.

The cost of this lavish feast? Slightly over Php200 (Php95 per 100 grams + service charge). Pictured above is an order of 200 grams (the minimum), and that was more than enough to satisfy this restless food warrior's belly. Good food? Yes. Great value? Hell yes. You've just been Kablamforyourbucked.

Uncle Cheffy Brick Oven BBQ

2nd Level, Eastwood Mall, Libis, Quezon City

Contact 3837215

This Diet Ain't Proletariat

2012-01-22T06:51:00.000-08:00

Gong Xi Fa Cai! What I know of Chinese New Year I've learned from ampao red envelopes containing McDonald's coupons. That and a Mandarin hat my dad once bought complete with a fake braided pigtail. This my ten-year old self wore one United Nations Day in grade school as he shuffled around the classroom and repeatedly bowed to every classmate. Karma would catch up ten years later in America when guards at my school dorm consistently mistook me for a Chinese food delivery boy. That however is for another time.

My knowledge of Chinese cuisine is only slightly better. Weaned on episodes of Cooking Master Boy and Stephen Chow's God of Cookery, I treat good Chinese food - whether it's Wok Inn's pork 'sipa' fried wontons or fresh noodles in Binondo's Ling Nam - with fanatical reverence. After all, the only proper way to appreciate a chef's cooking is by rolling all over your food before fainting.

The same goes for Cooking Master Boy's delicious-sounding 'China Within A Fish Stomach', which would be the most insane fish relleno ever made.

Until that day comes however, there is Komrad. Since it opened late last year, the quirky noodle and dimsum parlor in Eastwood has been attracting curious office workers and families, all of whom dine under the watchful gaze of Chairman Mao in a chef's jacket.

Seeing red: Vintage decor from China's communist heyday adorn Komrad's walls.

Komrad is part of the Red Crab Group of restaurants whose head chef, Peter Ayson spent some time in Beijing and other Chinese cities researching on what the locals dined on. His search led him to Chef Chen Xuen who was operating out of a small eatery. Back in Manila, Ayson and Xuen have designed a menu that is authentically small-town, hearty, backwater China yet still ripe with cosmopolitan inventiveness.

Here's a different face to Chinese cuisine, at least one that's a safe remove from whatever you've tried in a Hap Chan or Kowloon. Taking the forefront are Hunan and Sichuan cooking, vibrant traditions infamous for their liberal of chilies, shallots, and garlic. (Mao Zedong hailed from Hunan Province hence the socialist concept.) Be prepared: Komrad's dishes are fierce and lusty, gratuitously oily, and often enough gleefully fried. I wouldn't have it any other way.

Xuen who is in his early thirties is himself quite the character. Shuffling back and forth between kitchen and dining area, he handed me dishes with a cheeky smile (and a twinkling silver tooth to boot) and in halting Filipino described what was at stake: Ito baboy. Ito manok. And later after dessert, Bayad kayo ha with a wink.

Stalinist starters: Luscious chilled tofu with pork floss (left) and the Yakimeshi-like Komrad fried rice (right)

The menu hearkens back to the hearty, spicy fare of China's heartland; food meant to warm you up during the cold winter months, and to open your pores come summertime. Even Chairman Mao swore by a bowl of jiggling red-tinged braised pork each day for the bright-eyed proletariat. For starters there's chilled tofu served in cascading slices swimming in soy sauce and topped with pork floss (P225). The eggplant and red bean fritters (P135) are a close second with their addictive crunch.

For dimsum, opt for the fried Shanghai dumplings (P125) - pork balls each wrapped in a chewy, doughy mantle. There's another type laced with truffle oil, but really it's barely there. Not everything with truffle oil ends up amazing.

Party food: Komrad's fried Shanghai pork dumplings (left), and Chef Xuen's take on Kung Pao chicken (right)

Further on, there's bite-sized Kung pao chicken almost like KFC poppers with dried chilies and peanuts (P198). These are gratifyingly crisp and mildly dry. Mind the sudden bursts of heat though, and be sure to have a glass of iced tea nearby at all times.

At one point, Xuen even brought out a small plate of pig ears in a bed of chilies, shallots, and garlic (which at this point you should be used to) that suspiciously smacked of leftovers. It's not officially on the menu, but hell, all this impromptu pulutan needed was some cold bottles of Tsing Tao to make it into perfect bar chow.

If you're adventurous look into the cumin pork ribs (P359), a rarer specimen with its telltale whiff of the exotic filling your nostrils almost immediately.

"Some customers have approached us saying their server needed deodorant, but really it's the cumin they're picking up," says Ayson with a grin. One of the staff chimed in: "Parang amoy Bumbay o Arabo!" Smell and taste are quite different however. The ribs are downright delectable with a mild, pervasive heat that coats your lips. It's not for everyone, but it is worth trying on your first visit.

Collective guilt: The sinful cumin pork ribs (left) stand out in an already quirky menu. The equally kitschy decors (right) make good use of China's revolutionary past.

So is Komrad revolutionary? Not entirely. Somewhere out there I imagine discovering the real authentic experience in a grimy little noodle and dimsum parlor in some Beijing alleyway, and not a communist-themed Eastwood restaurant. But even then, it's my gut feeling that Komrad comes close. The uncommon dishes, bold use of spices, and hearty servings will satisfy diners throughout Year of the Dragon. And if this were a lost scene from God of Cookery, I'd be rolling all over my pork ribs too.

Komrad - Mao's Hunan and Sichuan Kitchen
2nd Floor Veranda, Eastwood Mall, C5 (E. Rodriguez Avenue), Libis, Quezon City
Contact 9213440

In Lieu of the Chocolate Man

2012-01-02T12:23:00.000-08:00

by Twinkle

He came, they saw, he faltered.

Whispers (well, text messages to be accurate) of a chocolate man roaming around the ballroom found it's way to me. Although I arrived 30 minutes after the doors to the Grand Wine Event opened, it seems like I've missed the chocolate man! I’m guessing people started drooling over him and scared him off. I was left with a room full of premium wine choices, long tables lined with tapas, a giant paellera and a chocolate buffet that would make Willy Wonka proud! A giant chocolate bar that covered the whole long table, thick brownie logs, a chocolate tree abloom with french macarons (again more chocolate!), and a dark chocolate sphere covered in giant strawberries.

The 'forbidden fruit'?!?

I’m a chocolate macaron convert! I’ve got my fingers crossed hoping they have the brownies and macarons at the Marriot’s patisserie outlet.

Going "Au Natural" at Sauceria

2012-01-02T10:20:00.000-08:00

by Twinkle

Happy new year to all!!! After bidding adieu to a ‘food-ventful’ 2011, I’ve looked back and reflected on the yummiest bites I’ve come across during the year. Aside from coming up with a list of 2011 favorites (watch out for that), I’ve also vowed to open up my eyes to healthier food horizons. If you could have the yummy, with a little less of the health ouchies why not?

Jon and I found the middle ground where good food means both good for the body as well as the palate. This healthy compromise comes in the form of the artisan restaurant Sauceria tucked away on Bonny Serrano (formerly Santolan).

When we first stepped in, it initially came across as one of those Japanese Italian restaurants that dish out big family servings and free bread. Pastas, check. Pizza, check. Typical Italian fare? Definitely not. One thing that sets Sauceria apart from the other restaurants is that they make almost everything from scratch – the breads, stocks, sauces, yogurt, and even the ketchup!

Why go through all the trouble? I got to talk the main man of the kitchen and he says “it’s artisan cooking. (Just like) grandma would create food like a craftsman who makes things from scratch. The ability to create food from scratch using natural ingredients”. Imagine a flavorful dish, sans MSG or any artificial additives. Sauceria is all about fresh and nutritious food that tastes good naturally. Does it actually make a difference? You’ll have to taste it to believe it.

Here are the items that top our list of favorites:

Pizza. With so many options available in the metro, it would be hard to ‘wow’ a crowd. Imagine my surprise when I fell in love at first bite. Sauceria’s pizza left me wanting more, it hardly even mattered what topping you put on it. This crust could do no wrong! Top pizza honors go to the Salted Egg and Ampalaya, Charsiu, and the S’mores.

Salted Egg and Ampalaya Pizza (Php250)

Salted Egg and Ampalaya Pizza. Admittedly, my first reaction was simply a non-committal ‘uhuh’. Bitter much? This unusual and slightly unappealing combination was actually a surprising favorite among the crowd. Pucker up and give ampalaya a chance. You’ll never know, this veggie might just start to top your list!

Charsiu Pizza (Php 390) and the S'mores Pizza (Php300)

Also try their salads and pastas and the appetizer to beat – the Tuna Tataki (Php340).

Sauceria's Pastas and Salads

Drinks to try would be the ginger soda, mango yogurt, and the Alamid coffee which is sourced from a Mt. Apo cooperative.

When asked to describe the food at Sauceria, we were given the simple answer -“nothing is an afterthought”. With the extra care put into their food selection and preparation, I'd have to agree with that.

SAUCERIA

25 Bonny Serrano (formerly Santolan) Road cor Sunrise Drive, Quezon City (near Camp Crame)

Contact Number: (02) 584 3967

Email Address: sauceria@gmail.com

Pork Barrel

2011-12-21T03:54:00.000-08:00

"I can't believe they increased parking rates. It's absolutely crazy." My friend Kim was visibly, sincerely upset as we entered the parking basement of Ayala Center in Cebu. The bone she wanted to pick with the mall involved the jacking up of the parking fee - from fifteen pesos to an astonishing twenty. Flat rate.

In Manila, that's what's considered a steal, and yet Kim would have none of it. She cussed in Bisaya, egged on by my heckling.

Later on I floated the issue with other Cebuano friends who were just as peeved not to get their five pesos back. Until then I had just accepted the regular shilling out of hundreds of pesos weekly for parking (at one time, nearly P300 in Makati) in Manila as the norm, but then I realized that the locals and I operated on different wavelengths. The differences however, did not end here.

I've always felt that Manila and Cebu have always been at odds, locked in some kind of quasi-cultural rivalry that I haven't fully understood yet. But if there's one thing where Cebu constantly out-trumps Manila, it's with lechon. This was obviously made plain when two friends escorted me to the nearest Zubuchon outlet.

Pigging out: Diners flock to Zubuchon made famous by Anthony Bourdain's endorsement

Zubuchon is the creation of Joel Binamira, more commonly known by his nom de guerre Market Man of marketmanila.com. The restaurant's popularity stems from its flagship lechon cooked sans MSG or gears or additives. Instead he does things 'ye olde fashion way' with lemongrass, pepper, olive oil, and sea salt as healthier alternatives. (It's also with some consolation that the pigs themselves are raised in private backyards, and cheerfully trot around. But not for long.)

The lechon is staked on bamboo poles, stuffed with herbs and spices, and roasted diligently over a charcoal pit by a crack team of lechoneros. The result is lusty, succulent, flavorful pork tucked under crisp, liempo-like crispy skin. In short -- a cardiologist's worst nightmare.

Let's get it on, Lechon: Zubuchon's flagship is packed with flavor inside and out

"It's all-natural lechon. I heard the pigs are raised on a diet of chicos," mulled my friend Clark who drove us to Zubuchon's newest branch along Escario Street. It was a busy Sunday night for the staff who promptly announced to us that they had, as of seven thirty in the evening, run out of lechon. And with good reason: Joel's lechon first became a hit at one of Cebu's weekend markets, and by the time word got out, No Reservation's Anthony Bourdain had also chirped in with his own testimonial that it was the "World's best whole roasted pig" - a claim scribbled on each of the branch's glass counters.

Left: The staff works around the clock to keep up with the holiday rush. Right: Among Zubuchon's other pork offerings are slow-cooked adobo, dinuguan, chorizo, pork flakes, and yes, even Zubuchon-certified pork lard.

Not content with lechon, Zubuchon also offers other pork staples borrowed from the carnivorous Filipino mindset like dinuguan, chorizo, and even sisig. It's enough to make one's knees quiver. After the letdown at the restaurant, Clark and I headed to another branch that was busy plying in pigs. The restaurant was packed. The staff squeezed through the aisles made narrow by long tables of families while other customers were huddled over the counter for take-out. And everywhere - the constant tearing and tugging and nibbling of lechon skin.

Visitors to Cebu (whose ancient name was 'Sugbu' hence 'Zubuchon'), need not return empty-handed to their friends back home. There's much to be had in terms of frozen lechon or chicharon. I took home some from the tiny take-out stand at the pasalubong section of Mactan Airport's departure gate. Clutching my two bags-worth of pasalubong, I was ready to barrel down the security check point. All it took however was a flash of the logo on one of the take-out bags, and the airport personnel already seemed to understand the graveness of my intentions. I'd either come home with lechon or not leave at all.

The next morning, I had lechon for breakfast. That night, more of it. When that run its course, it was time for paksiw.

The morning-after takeout lechon. Still pretty good.

Zubuchon

Escario Building, Escario Street, Cebu City (032) 5835699

One Mango Avenue Building, Cebu City (032)2395697

Mactan Airport Departure Lounge, Mactan City (63) 0917 6274761

The Breakfast and The Furious

2011-11-27T06:30:00.000-08:00

by Ryan

(Firstly, I apologize for the corny title. Really, this is what you get from taking two Creative Writing classes in college so there.)

Once upon a time there was a quaint all-day breakfast joint in Tomas Morato called Heaven n' Eggs. It wasn't the best place on earth but needless to say it had its rustic charm. It had a solid lineup of pancakes, toast, and then some. (Sorry for the ambiguity; this was years ago when things like masticating cold, leathery five-day old pizza counted as a proper meal.)

Slowly though things got weird. Its last branch in Glorietta traded in the sky blue wallpaper for black, and changed the concept from rustic breakfast place to heavy metal rock act. Because as we all know, breakfast brings to mind screeching guitars, leather, and KISS.

Bacon, eggs, toast, demon's blood - all part of a complete and balanced breakfast.

Trends have come and gone - a dizzying list of cupcakes, burgers, frozen yogurt, and milk tea joints - but all-day breakfast? Not quite. There's a little joint in Barangay Kapitolyo's budding dining street though that's sold out on having diners down cereal at nine o'clock in the evening. Whimsically called Milky & Sunny, the venture plies pancakes spouting pet names teenage sweethearts would call each other like Blueberry Honeypie or Choco Marble Warble. The cutesy Sanrio Little Twin Stars concept aside, the food - fluffy pancakes, hearty rice meals, and cold cereal - may not be wholly magical yet but it is damn satisfying.

Left: Milky and Sunny's Strawberry Cream Cheese pancake. Right: A logo I fell in love with at first sight.

There's the Strawberry Cream Cheese pancake (P140) with swathes of Philadelphia and jam between layers. A fourth pancake would have probably made this a more impressive stack, but even then, apart from the gussied up spread, it's still downright homey. Growing boys and lumberjacks should opt for the Breakfast Big Plate (P250) where you can mix and match several protein-rich choices like sausage and corned beef with the breakfast staples of bread (bagel or white), hash brown, and eggs. It's a gratifying sight when set on your table but then again you could probably have the same deal at home.

The Big Plate is perfect for the growing man-child in all of us.

The omelettes add a bit more flair what with a winner like their bell pepper, potatoes, and sausage combo (P130) that's both sweet and slightly garlicky with a smattering of pesto on top. Sugar-deprived students from St. Paul's and UA&P can avail of cereal too: There's Koko Krunch and Honey Stars to be had, but it would be nice to spot some Cap'n Crunch and Fruit Loops in the mix as well.

Left: Quirky artwork lend a sense of the fanciful to the ambiance. Right: Milky and Sunny's
red and green bell pepper with potatoes and sausage omelette

As restaurants continue to explore the idea of comfort food as something worth building on, Milky & Sunny could very well shine in a neighborhood that's quickly getting saturated with restaurants as Kapitolyo. (Guys, would it really hurt to try something else other than Charlie's for once?) There's some lingering irony however: In trying to promote its image as an all-day breakfast diner plying pancake and eggs the way mom makes it, diners might begin to wonder why they ought to pay for food they could readily have at home.

Still if just for the charming, bright blue ambiance, the chill working space, and solid breakfast fare, I may be persuaded for a second bowl of Honey Stars.

Milky & Sunny is located in #9 East Capitol Drive, Briggy Hall, Barangay Kapitolyo, Pasig City. Visit their Facebook page here

KaBLAM! for your Buck: KFC Double Down Zinger

2011-11-16T02:53:00.000-08:00

by Jon

Some writers dilly-dally over the minute details of food - the tiptoeing of flavor in their mouths or the niceties of tableware. Sometimes they might whine about how the food is not too authentic, too 'gourmet'. *cough* Ryan *cough*. This is not that blog series.

Welcome to KaBLAM! for your Buck, my personal segment here at Forkplay. You've heard from Twinkle, Bianca, and Ryan, but it's taken me some time do my own research. What that research is involves the return of a fearsome beast! It's the Meat that Repeats! The Dean of Protein! The Chicken that Takes a Biting and Keeps on... uh... Fighting! I am of course referring to KFC's heart-stopping Double Down. A "sandwich" which KFC claimed had so much chicken, there wasn't room for a bun.

The beast is back and better than ever

When the Double Down first came out in 2010, people were shocked. Puny mortals. They don't know true power when it's theirs to be claimed in calorie-laden splendor. But where others would back off or take a few measly bites, I knew a new king had arrived. Hide your children - the Double Down is back in a spicy Zinger variant.

I could go on about health facts, calories, sodium levels and whatnot, but honestly, if you're even thinking about eating a Double Down Zinger (DDZ), the only two things in your mind should be 1) how fucking awesome it'll be, and 2) how much exercise you're gonna have to do to make up for eating it. Seriously. You'll have to go through some serious punishment at the gym just to cancel this bad boy out, but if you ask me, it is damn worth it at just Php 120.00. Nowhere has meat been so packed since that video I downlo- Anyway that's besides the point. You haven't lived until you've had the DDZ.

Home-Made for The Holidays

2011-11-13T18:26:00.000-08:00

by Ryan

If the popularity of weekend markets and home bakers say anything it's this: People are now more interested in understanding what they eat as well as the process behind it. Foodies all over are trying their hand in making everything from Callebaut cookies to donut burgers to turducken - and actually making a business out of it. Home-Made for The Holidays, Chefs Aileen Anastacio and Angelo Comsti's latest collaboration, is a DIY no-fuss primer on how to make stellar Christmas creations to wow and spoil guests. Their recent book launch showcased some mouth-watering examples:

White Belgian Chocolate Cheesecake

Assorted goodies ranging from caviar to cheese dips to pretty frosted cupcakes

Host (and baker) Erica Paredes asks Aileen and Angelo about their latest collaboration

Irresistible gingerbread cookies

Here's what you can expect from Aileen and Angelo:

An easy-to-follow guide to over 60 recipes this holiday season and beyond
Potential gift and business ideas
Tips on how to package and present
A list of easy to find ingredients.

What's more they've got 2 special treats this Christmas season. Contact 09214802482 for more information

By-order food baskets put together by Aileen and Angelo (4 different kinds)
A Home-Made for The Holidays cooking class on November 28th at the Pino Kitchen Studio in Quezon City. Limited slots only.

Savoring the Bronx

2011-11-13T17:45:00.000-08:00

by Bianca

Fatigued by crime stories in the Bronx, my classmate Celia and I decided to do a couple of pieces on restaurants in the borough for a change. We swung by Arthur Avenue for some cannoli and fresh mozzarella, but most foodies already know about the old Italian district---we wanted to dig more into the Bronx's seamy belly for our article. The first stop was Real Azteca, an authentic Mexican taqueria in Hunts Point, while the second one was Neerob, a Bangladeshi eatery in Parkchester.

Both restaurants are real gems; the dishes we tried had bright, piquant flavors---maybe a bit much for most Western palates. No wishy-washy fusion, because the dishes were clearly created for their respective immigrant communities.

How to make a fresh tortilla.

From chili to salsa.

No ground beef here---that's slow-cooked, hand-pulled meat

I had a steak quesadilla for $4.

Tamarind soda!

The best part was, Celia and I walked away with bellies full to bursting for under $10.

Today's foray into Parkchester brought us to Neerob, located in the heart of a Bangladeshi community. It was packed when we got there at about 2pm; we shared a table with an elderly man who was sipping some tea. He didn't speak English, but he nodded at us encouragingly as we dug into our spread of fish, duck curry, bhorta (a sort of mash eaten with triangles of naan bread), fruit-studded rice, and pakoras. Neerob's been attracting a more diverse set of foodies lately---The New York Times and the New York Daily News wrote articles about it---so they weren't surprised when we walked in and asked a lot of questions about our meal.

Naan and duck curry

Pakoras and fish curry with cilantro

Craving for: Fresh Tuba from Chef Tatung's

2011-11-13T05:13:00.000-08:00

by Ryan

While doing an errand in Sikatuna Village, a friend took me to Chef Tatung's, both the home and restaurant of Myke 'Tatung' Sarthou. It was a spur of the moment side trip, and we didn't get to try a meal (this time), but Tatung gave us a tour of the redone place. He also served some refreshing tuba-turned-sherbet perfect to fend off the afternoon heat. The blue flower was picked from his own garden.

Tatung's menu has gone through some changes: first European then Pan-Asian and finally, as if realizing he had to return to his own roots, he's back to the basics of Filipino although with his own personal touches.

See you soon, Tatung. I'm bringing back up.

Apple of my eye, part deaux

2011-10-30T01:09:00.000-07:00

by Bianca

More on apples, and New York. My roommates and I decided to go apple-picking for Amanda's birthday (she's the one in the red plaid top), so we rented a car---and luckily got upgraded to a BMW sedan---and went upstate to Outhouse Orchards. By the time we got there, the apples left were most Cortland and Red Delicious, as the Honeycrisps (my favorite) had been picked early in the season. Nonetheless, we had a pretty good time walking around the orchard, picking apples off trees, and munching on them as we went along.

However, my favorite part of the orchard was the stall that sold apple cider donuts. I am not kidding when I say that those were probably the best I've had in my life; warm and springy, they were dusted with cinnamon sugar. I may or may not have had three--it's all a blur now. In my defense, I didn't have lunch prior to coming to the orchard.

Now that we've a sack full of apples in the apartment, we've been coming up with inventive ways to use them. Mostly, we eat them raw---I cut cheese cubes to go with them, or dip them in speculoos spread and granola for an easy dessert. Now that New York is coated in snow from an early October snowstorm, I'm glad we went on that apple picking adventure last week to savor the weather and the Van Gogh-like landscape upstate.

Viva La Vegan

2011-10-23T08:14:00.000-07:00

by Ryan

Where's the beef?: A meat-free pizza party at Kitchen Revolution

Usually, the word 'vegan' gives me pause. I once spent two nights at The Farm at San Benito, and after several meals of coconut-derived bacon and crumbly mock tofu egg, I was knee-deep in withdrawal, hallucinating tap dancing Big Macs and pieces of sirloin that called out my name.

Come with me, Ryan, it said while showing its well-marbled rear. Meat is always fun!

Going vegetarian I can understand; there are certain virtues to skipping meat once in a while. While I don't mind the occasional faux pork banh mi at Wabi-Sabi, I've always thought of veganism as vegetarianism's pickier, snootier sister -- one who does Bikram yoga, organizes weekly PETA rallies, and subsists on a steady diet of leaves and misery.

The party was over once the vegan arrived. Or at least that's what I thought.

Chef Marie Gonzalez runs Kitchen Revolution (KR), both a blog and a series of classes, which does much to elevate vegan and vegetarian cooking in the eyes of the meat-savvy public. "People have this impression about vegans and vegetarians; that they rarely eat, and it's all about Mother Earth and Sister Moon to them. That's not really the case here."

Chef Marie (middle) with some of the Kitchen Revolution students

By here she means KR's test site, a working kitchen in her Alabang residence that churns out surprisingly delectable dishes from ratatouille to toasted couscous to tofu barbecue on a weekly basis. Different cuisines or party ideas each class keep the curriculum fresh and dynamic. It's fun, interactive, and even the most adamant of carnivores are bound to be impressed. (Northerners need not fret; Marie held a cooking class at Teachers Village's Pipino, and plans to do so again in the near future.)

For her recent birthday, Marie threw a pizza party at her home, and in true KR fashion, made up for sausage and bacon in absentia with some marvelous substitutes: marinara, roasted garlic and eggplant, tofu ricotta, almond parmesan, and (gasp!) truffle oil among other things.

It's not everyday you go to a dinner party, and end up working for your own meal, but who's to complain? (Actually I did, because I chose a dry, whole wheat dough instead of regular dough, but that's besides the point.) Everyone had a great time especially Jella who practically wrestled with her pizza:

Pie's the limit: Guests' pizzas all lined up before the oven

In a culinary culture bombarded by quick-fix seasonings and fast food "infused" with so-called nutritional properties *cough*Jollibee chicken nuggets with carrots*cough*, it's reassuring to see that there are new options for people who want to eat better. I don't dream of that dancing sirloin these days, but of a crusty pizza laden with plump mushrooms, fat onion slices, and a bed of hot tofu ricotta drizzled with truffle oil no less.

From left to right: Marie, friends Earnie, Jella, Jerome, and Forkplay's very own Jon

As if that weren't enough, for dessert, Marie prepared an impressive vegan banana cream pie with a layer of speculoos. Speculoos is a peanut butter or Nutella-like spread made in Belgium that uses traditional gingerbread cookies as its base. It's almost unheard of locally, but if you have friends going to Europe or New York they must bring this back at all costs. It does wonders for waffles and toast, but banana cream pie is no less of a winner. It's hard to think something so good could also be guilt-free, but then again that's the whole preamble of Marie's classes.

Knee-quivering good speculoos banana cream pie

Contact Kitchen Revolution at +639178945086 or email info@kitchenrevolution.ph

Visit KR at http://www.facebook.com/kitchenrevolution or at kitchenrevolution.ph

Upcoming classes:

November

5th - Pinoy meets vegan

19th - Perfection by way of pizza

26th - Much ado about hors d'oeuvres

December
3rd or 10th - Vegan Noche Buena or Pies and cookies

Apple of my eye

2011-10-03T21:25:00.000-07:00

by Bianca

As a grad school student in New York, one of the priciest cities in the world, I'm always pinching pennies. At the same time, family and friends warned me against stuffing myself with cheap, unhealthy junk food (check out this video on Bronx bodegas, where the "food" is dirt cheap and probably just as unhealthy as that), so I make an effort to get my fill of fruit and vegetables every week. Whole Foods? Forget it. I get my goods at Trader Joe's and farmer's markets in the Bronx, where I'm assigned to report.

But again, as a grad student, time is just as scarce as money, so I can't keep making meals and snacks from scratch every day. When I find pockets of time, I cook in big batches to spread out for several meals. Over the weekend, I made a chicken potpie topped with Southern biscuits; today, I made homemade salsa with juicy red tomatoes and plenty of cilantro to use as stuffing for chicken-hummus whole grain wraps. I've already made balsamic adobo twice, and I'm proud to say my cooking skills have greatly improved.

However, I've a big problem with snacking---I end up writing a lot of papers well into the night, and I need brain food to keep going. Unfortunately, my soft spot for Oreos and milk isn't doing my sugar levels any favors, so I had to come up with munchies to help me get through those nights (and long days in the classroom).

I love Seneca apple chips; who doesn't? But they're pretty pricey, and after discovering that they were actually fried and not baked, I swore to make my own. I already owned a dehydrator (a spinoff of a previous project on fruit leathers---more on that in another entry), so making these were a cinch.

Slice apples thinly to get your chips crispy

You can core the apples or leave that pretty star-shaped center

Soak sliced apples in lemon water to
prevent them from browning

Sprinkle with cinnamon, and lay them on your dehydrator

Check on them after 4-8 hours (depending on the temperature used.
I prefer a low one to keep the enzymes alive).

Sprinkle even more cinnamon to taste, and sugar if you want.

Ta-dah! Apple chips!

Peca(n) Boo!: Where to find Manila's Pecan Pies

2011-10-03T20:42:00.000-07:00

by Twinkle

A pecan pie is hard to find, a good pecan pie is even harder.

I used to go to Mamou for my regular pecan pie fix, but lately I've been wondering "what else is out there?". So I've search high and low, got distracted by other desserts along the way, and came to the conclusion that I would hate it if someone gave me a box full of Lusso’s pecan pie as a gift.

The flaky crust, rich pie filling, and generous portion of fresh pecans simply make me cave in and reach for just ‘one more’. I would go to Lusso just to have this pie. So imagine how dangerous it is for me to actually have one big box in the fridge, calling out my name. After having a few mini pies, I realized eating it with a fork just doesn't cut it. I don’t mean for you to go all ‘Rambo’ at the dinner table (although that would be entertaining to watch), but pick-up the pecan pie with your hands and take one big bite. I can’t explain it, but it makes the experience of that first bite even better.

It was calling out my name and I answered…

pecan pie + hot cup of tea = sweet beginnings (dessert for breakfast)

Using the same principle for budget re-alignment, I have my pecan pie for breakfast then promised to be good for the rest of the day just to balance out the calories. Self-deluded? Maybe, but it makes me feel better if I look at it that way.

Other things I tell myself to justify eating pecan (pie):

1. Pecans are sodium-free.

2. 1 ounce of pecans = 10% of the daily recommended value for fiber, and has over 19 vitamins and minerals.

3. Pecans are part of the elite food group that are known for having the highest antioxidant capacity.

4. A handful of pecans a day helps prevent coronary heart disease.

5. I’ll start my diet after enjoying this last slice… (And we all know that’s not happening…)

Since we can now feel better about having a slice or two, here's the shortlist of places where you could find the right pecan pie for you.

Manila’s Pecan Pies – The hit or miss list:

1. Lusso

G/F Greenbelt 5, Legaspi St.,

Legaspi Village, Makati

(02) 756-5893

2. Mamou/Blue Kitchen – A favorite go-to place for pecan pie.

The Blue Kitchen,

Power Plant Mall

(02) 898-0931

3. Mandarin Oriental Hotel (upon request)

Makati Avenue,

Makati City

(02) 750 8888

4. Calea (Bacolod City) – It's not in Manila but I couldn't resist adding it on to the list. If you want it that bad, you will travel for pie.

Lourdes - C Bldg. Lacson St.

Bacolod City, Negros Occidental

(034) 433-866

5. U.S. Embassy Cafeteria – Initially I thought this was just an urban legend but I just verified that it exists! Chef P says it’s not just good - it’s “soooo ggoooooood”. This is definitely going to be the next on my list!

6. Dulcelin Gourmet’s Caramel Pecan Walnut Pie

36 Times St., West Triangle

Quezon City 1104

(02) 374-2165

7. Marciano's

2/F Greenbelt 3

Legaspi Village, Makati

(02) 729-0467

8. Tourne’s Pili Pie – If you want to try the local alternative. It's not the crust, nor is it the filling that make the dish. The freshness of the pili nuts used (sourced from Naga) is undoubtedly the star of this dessert.

The Fort Strip

(02) 555-0267

P.S. I haven’t tried them all myself, so if you’ve tried any of the items on the list, and want to save me some calories please do let me know which ones I should make room for.

Diwal-icious at the Mandarin Oriental

2011-09-21T03:05:00.000-07:00

by Ryan

Sometimes one good thing leads to another: While tracking down a baker from Ilo-Ilo known for her homemade yema cake, Twinkle and I ended up with invites to a Visayan-themed luncheon at the Mandarin Oriental. As it turns out, the baker in question was also guesting at Paseo Uno for this week's Diwal-icious Visayas: Bounties of The Sea. Not only did we have our fill of yema cake (flown in from Bacolod no less), but also of Chef Pauline Gorriceta-Banusing's other specialties inspired by Ilo-Ilo's thriving culinary scene.

Just this week: Diwal-icious at Paseo Uno

Expect a variety of shellfish including diwal
'Angel Wing' clams (upper right) during the week-long festival

The food fest revolves around diwal or Angel Wing clams - succulent, juicy shellfish flown in from Capiz. Placed in the endangered species list years ago, diwal has made a bold comeback thanks to the concerted efforts of Capiz locals, the government, and the scientific community. So serious are they about seafood that they hold a yearly seafood festival in Roxas City to celebrate the return of diwal.

Personally I've never been much of a seafood fanatic past the occasional fish and chips. (Which is a shame I know given that I live in a country of over 7,000 islands.) Live shrimp and lobster at Chinese restaurant aquariums intrigue and horrify me, and when cooked and served whole, impress me more as subjects for dissection than potential dinner.

Mmm... Can somebody say facehugger from Aliens?

Bring on the Filipino flavors. Clockwise from upper right: Shrimps in aligue, tuna kilawin, fresh lumpia

Still, it's hard not to resist Mandarin's current seafood buffet (even though diwal's scientific name, cyrtopleura costata, still unnerves me). Expect baby lobsters, shrimp cooked with crab fat, blue marlin, seaweed salad, and pink salmon among the cast. As for the famous clam, you'll be surprised by how much meat there is in each shell. Found fresh, it's already surprisingly sweet. But at the buffet, a little garlic and rock salt adds some welcome contrast. Abroad, diwal is called Angel Wing clams; a prettier, gentler name taken from it's long, oblong-shaped shell reminiscent of angel wings.

Sweet, delicate, juicy Adriana Lima -er, Angel Clams

And while you dine on Visayan seafood, God forbid this be an Ilonggo buffet without all-stars like chicken inasal, chicken binakol, and batchoy.

I'm only happy when it rains...and I'm eating batchoy

Chef Pauline's Chicken binakol has subtler flavors

After what seemed like endless trips back to the buffet table, Twinkle and I finally sunk our forks into Chef Pauline's winning yema cake. Part of The Philippine Daily Inquirer's list of 25 best desserts for 2010, the yema cake will spoil you from first to the last mouthful. Texture-wise it's very dense with layers of meringue icing and yema spread that, as a whole, surprisingly, isn't as sweet as you'd expect. There's a welcome sprinkling of cashew on top as well. Last holiday season, Chef Pauline received a total of 113 orders a few days before Christmas, prompting her to fly from Ilo-Ilo City to Manila on board with more than a hundred boxes of yema cake. Now that's dedication.

The infamous yema cake

Thankfully, she's found an easier way since then: Manileños can order 5 days ahead from Chef Pauline and expect their cake flown over and made available for pick up at her family's restaurant, Freska, at the Promenade in Greenhills. In the meantime, you can savor as much of it as you want the whole of this week, or hoard taro-based toffee bars and servings of ibo (a type of local suman) drizzled with molasses and slivers of Guimaras mango.

Twinkle trying to pry the yema cake recipe from Chef Pauline...

Diwal-icious Visayas: Bounties of The Sea is available at Paseo Uno, The Mandarin Oriental, Makati City from September 19 to 25. Buffet starts at Php 1,800.00++. For more information contact +63 (2) 7508888 ext. 2412/2413.

To order Chef Pauline Gorriceta-Banusing's yema cake contact +63 (2) 7443446, +63 09209039603, or e-mail paulineiloilo@yahoo.com.

InDinePendence Day Part 1

2011-06-10T00:34:00.000-07:00

Street vendors have started selling Philippine flags once again which could only mean one of two things: Either the symbol of our nation can also double as a handy pranela or Independence Day is coming up. Whether or not you paid attention during Araling Panlipunan class, June 12 combines two important milestones in Philippine history – the start of the hot-blooded rebellion against Spain, and later on, graduation from American colony to nation of jeepney-honking, balut-eating patriots. There's no denying our heritage is rich and vibrant, and you don’t even have to go textbook thumping to find out why. Just ask esteemed national historian Professor Yoyoy Villame:

So in honor of Independence Day 2011, Forkplay celebrates our liberation from the drudgery of bland food with 12 of our favorite Filipino dishes (in 2 parts) as redone by some of Manila's top chefs and restaurateurs. Whether it's Claude Tayag's scrumptious pan de bagnet or the deconstructed adobo of KYSS, we've been lucky enough to sample some of these bites, and lived to tell the tale. So we hope you celebrate this Sunday as 'InDinePendence Day', which we admit is blatantly corny, but still, it's a great opportunity to check out how Filipino cuisine has evolved in a globalized world. Let's get started!

Forkplay's Top 12 Favorite Modern Filipino Dishes (in no particular order)

Bacon chicharon. Good things St. Luke's ER is only a few blocks away.

12. BUFFALO BACON CHICHARON

Where: 2nd's, Bonifacio High Street, Bonifacio Global City, Taguig

Claim to fame: 2nd's plush interiors might look like the snazzy set of Mad Men or Boardwalk Empire, but this is undeniably comfort food at its most posh. Their irresistible bacon chicharon, whether served in a pile or with the Brutus (Caesar) salad, is a broad, crisp strip of fried pork that comes with a muscovado mustard and spiced vinegar dip.

Always order at least two of Chef's Bruce's buko pie martini.

11. BUKO PIE MARTINI

Where: Chef's Table, Infinity Tower, Bonifacio Global City, Taguig

Claim to fame: Chef Bruce Lim just might be the Indiana Jones of local cooking. He's traveled around the country, picking up peculiar lambanog flavors from Quezon or kilawin from Tabon-Tabon, and possibly eating cooked bat on at least one occasion. Chef Table's buko pie martini is a hot, sweet, and creamy concoction that's made on the open counter of Bruce's kitchen. One is never enough.

Claude Tayag's pan de bagnet. One of the few reasons to wrench yourself from bed
on a lazy Saturday morning and drive all the way to the Fort.

10. PAN DE BAGNET

Where: Mercato Centrale, Bonifacio Global City, Taguig / Bale Dutung, Angeles City, Pampanga

Claim to fame: There's an ongoing debate among the Forkplay bloggers whether it's better heading to Mercato Centrale on mornings or evenings. If there's one reason to opt for morning's though it's Chef Claude Tayag's pan de bagnet - a Kapampangan homage to porchetta that combines delicate slices of fried pork with lettuce, tomatoes, and bagoong, drizzled with a zesty Asian sauce, in a crusty ciabatta bun. It packs quite a punch for lunch or a mid-morning heavy snack.

This bold-flavored pizza is almost as racy as Rizal's 27th girlfriend.

9. FILIPINO PIZZA

Where: Gourdo's, The Fort Strip, Bonifacio Global City, Taguig

Claim to fame: Longganisa bits, farmer's cheese, slices of green mango, and salted egg - these are the last things you'd expect to describe a pizza, and yet for all its unusual ingredients, Gourdo's patriotic pie paints a good picture of how Filipinos eat. Big on contrasts, each bite can be sweet, salty or sour, gooey or grainy. Some will find it amazingly versatile, others, quite schizophrenic. Bold and creative, this pizza is a must for the more adventurous diners.

Sisig and noodles. Fat and carbs. Heaven and hell.

8. SISIG PASTA

Where: Hyphy's, The Veranda, Robinsons Galleria, EDSA corner Ortigas Avenue, Quezon City

Claim to fame: Hyphy is San Francisco slang for 'hyperactive', which describes much of the menu: a frenetic, gastronomical whirlwind tour through SanFo's many districts and cultures as put together by Chef Bruce Lim. Their sisig pasta will raise a few eyebrows: Pork maskara and a tangy cream thrown in with chilies, cheese, and calamansi. Every forkful is potent with flavors, but it can get cloying after a while so make sure to order other dishes as well.

Gratifying and guilt-free: Pino's kare-kare will make you think twice about vegan cuisine.

7. VEGAN KARE-KARE
Where: PIPINO, 2nd Floor (above Pino restaurant), 39 Malingap Street, Teacher's Village, Quezon City
Claim to fame: Sure, PIPINO is a vegetarian/vegan restaurant, one of several that orbit around UP and the Loyola Heights area, but if you're expecting folk music, faux meat, and the scent of patchouli, think again. Chef Ed Bugia, Alessa Libongco, and their partners have come up with solid, satisfying vegan fare that anyone can appreciate. The homiest of the dishes has to be the house kare-kare, a heart-warming stew of vegetables served with brown rice and black bean-based bagoong. Perfect for rainy weather, and days you want to detox from the week's binge without cutting back on flavor.

Where to next? Check out bibingka soufflé and leche flan turon in part 2 of the list on June 12th.

Cash and Curry

2011-05-08T06:14:00.000-07:00

Welcome to the future. Beep boop beep.

Over the years, I’ve nursed a secret love-hate relationship with Bollywood movies. Bombastic, over-the-top, and always packed with cheesy song and dance numbers, I lack the willpower to watch an entire film in one go, preferring instead to take things piecemeal. At Swagat, for instance, a low key Indian diner in Makati, the sari-clad staff will let you mull over roti and curry while watching an endless stream of Bollywood clips: From break dancing Sikhs to weepy princesses to mustachioed matinee idols. (You can also rent Bollywood DVDs and buy jewelry.) You’ll get the same treatment at Swagat’s younger, more upscale sibling, Namaste in Burgos Circle. The tandoori might come from an authentic clay oven, but the atmosphere is just as homey. Owner Komal Khanchandani hovers around like a doting Indian mother, gently prodding diners if they want seconds of crackling papadom.

Roghan Josh at Namaste

Currently, I’m still reeling from Enthiran, Bollywood’s biggest billeted film ever. Equal parts Transformers, The Matrix, and I Robot, it’s the Indian action genre at its most outrageous. Dr. Vaseegaran (played by Asia’s second highest paid actor after Jackie Chan), builds a super-smart robot that looks like him called ‘Chitibubu’ because, you know, it’s a kick ass name in Hindi. When not programming Chitibubu to do the Hammer dance or beat up his lab assistants, Dr. Vaseegaran still has time to flirt with Aishwarya Rai’s character. What a horndog.

Eventually Chitibubu goes rouge, rampaging across a three-hour film filled with exploding cars, smoldering looks, and musical numbers. Suspension of disbelief does not begin to describe Enthiran. Especially so when Chitibubu rides a policeman like a surfboard then multiplies into mean, leather-clad Oompa Loompas who merge into a giant cobra, and gun down dozens more of Indian officers. Throughout most of the climactic battle scene, you’re left shaking your head at how a loveable Indian robot could graduate from break dancing to large scale destruction.

It’s the perfect popcorn flick, but since it’s Bollywood, samosas might be a good substitute. The thing is Indian cuisine continues to fascinate and confuse me: I’ve gawked at aerodynamic wraps of dosa in Singapore’s budget terminal, double-dipped my bread in masala sauce at a Bangalore food court, and hoarded biscuits from the local Indian grocery just because the child on the packaging is adorable.

Who can say no to those eyes? Those eyes!

In a way Indian food and film keep crossing paths: Couples ply each other with fruits as they playfully chase through forests, weddings are always a feast, and action stars tear through kebabs with relish.

I have yet to finish Enthiran, but from where I left off, Aishwarya Rai survives, although most don’t including my fragile mind. Somewhere along the way, even before Chitibubu magnetically turns the policemen’s machine guns against them, I lost track of time. It may have been the desert courtship scene. Here, the lead actor who is well over 60, wears a thick toupee. Hiding his gut under layers of scarves and jackets, Dr. Vaseegaran sways his hips to the singsong tunes of Tamil music. There, frolicking amid the sand dunes with his leading lady, I realize I’ve gotten more than what I had bargained for. -- Gastro Boy

This is what all women fantasize about.

Craving for curry? Head to these outposts of Indian cuisine right in Makati and Manila:

Swagat Indian Cuisine

For close to 8 years a mainstay along Rada, you can chow down on your chapati next to Indian expats and AIM students. Swing by during Diwali season to see Swagat decked out with colorful lights. Beware though; you'll easily lose track of time with all the Bollywood DVDs they play.

119 FCC Building, Rada Street, Legaspi Village, Makati City

(632) 501-5079 / 752-5669

Everyday 11:00 AM to 11:00 PM

Namaste India

Fairly new, Swagat's upscale sibling has a built-in clay oven for an even more authentic feel without charging an arm and a leg. Look for favorites like the Roghan Josh, Chicken Rashmi, and Malai Kabab. There's burfi to be had too - a coconut-based sweet that's just like our bokayo.

Unit 1A, Burgos Circle
Forbestown, Bonifacio Global City, Taguig City

(632) 403-6088
Everyday 10:00 AM to 11:00 PM

Assad Mini Mart

I just love Assad. From wacky snacks to piping hot samosas over the counter, this is the place to go if you want to dabble in cooking Indian at home. Should the exotic offerings puzzle you, the staff's on hand to explain what goes with what else. There are two branches: UN Avenue in Manila and along Jupiter Street in Makati.

Eurocrest Building, Jupiter Street, Bel-Air Village, Makati City

1268-IJK Midtown Hotel Executive Homes
United Nation Avenue, Paco, Manila

(632) 5261349 / 5265034

Everyday 10:00 AM to 7:00 PM

Get your Group-on! ;)

2011-05-03T03:07:00.000-07:00

A weekend with the girls.A special Mother’s Day treat (head’s up guys, it’s next weekend – May6). A romantic weekend for you and your special someone. Priceless. Well, not really, but I’ll bet we can do it for at least 50% off. Not bad huh? J

So get your GroupOn, and get ready to splurge on the best deals in town!

------------------------- * ------------------------------

Every Day Sale

I love the four letter magic word (“S-A-L-E”), just as much as the next girl, so yes, I have to admit I’ve had my share of Groupon clone purchases. We’ve all seen the major discounts that the Groupon clones post on FB – 50, 60, 70, and even 80% discounts on restaurants, spas, hotels, and even trips. Before that, price slashes of that degree were unheard of - so it’s no surprise that deals from Ensogo.com, Cashcashpinoy.com, Localroam.ph, and DealGrocer.com (and many more..)would flood our Facebook pages. With so many choices, how do we find the best deals?

Shop Smart

The smart shopper in me says to look around, so I’d jump from one site to another to compare deals, but after the initial excitement dies down, it just takes too much effort. That was till I found Alldealsasia.com – they compile the deals from all (if not most) of the PGC (Philippine Groupon Clone) on one page. All that’s left to do is scroll down and shop!

I got so excited I went through the deals and came up with some ideas for the weekend.

Make your own Sweet Deal

Our mom’s deserve only the best, so try to make this day special by coming up with a well thought itinerary. Feel free to mix and match different deals to create a special package that only you would know she’d love.

Mother’s Day Out (again, Mother’s Day is on May6)

Here’s what I came up with: Start off with a relaxing three hour pampering package (a full body massage and body scrub combo at Simply1 Spa), then impress your mom with a luxurious dinner buffet at the Inter-Con’s Jeepney Bakery before taking her to the RCBC theater to catch Joel Trinidad in the Filipino version of the Broadway classic “Defending the Caveman”.

Total Original Value: Php 3644

Actual Total: Php 1807

The Breakdown:

	Original Price	Discounted Price	Link
3 Hour Pampering Package	Php1428	Php699	http://www.cashcashpinoy.com/deal/Manila-48/Relaxing_Full_Body_Massage___Body_Scrub_at_Simply1_Spa_-48-257.html
Dinner Buffet at Jeepney Bakery, Inter-Continental	Php1616	Php808	http://kuponan.ebaysocialapps.com/
Ticket to RCBC theater’s “Defending the Caveman”	Php600	Php300	http://www.ensogo.com.ph/manila/caveman-300-parent.html

Package Deals

There are some package deals available, usually created for special events or for travel packages. Here are the ones that caught my eye:

Barkada Bonding:

Bond over a brunch buffet and watch the Paquiao-Mosley fight together at half the price!

http://www.ensogo.com.ph/manila/greenhills-elan-hotel-modern.html

Romantic Weekend for Two:

Book an overnight stay at One Tagaytay Place Hotel & Suites, inclusive of breakfast, a one hour massage at O’ Spa, set dinner and welcome drink/s. It’s all been planned for you, all you’ve got to do is book it and go.

http://www.localroam.ph/team.php?id=41

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Shopping Tips:

1. View deals by category (fun activities, food, spa, travel, biggest discounts,etc).

Alldealsasia.com doesn’t just compile the deals for you, it also allows you to view them based on your interest. Definitely a time saver!

2. Read the fine print.

Deal specifics are usually listed down on the sites – day/time frame it is valid, branches it can be used at, inclusions, etc. – make sure you read it before sealing the deal. Like any purchase - shop with caution.

3. “Deal is on”.

Not all deals are automatically activated. In case there is a minimum “sale” required before activating a deal, don’t set your heart on this sweet deal just yet. You’ve got three options: help promote the deal, wait it out, or look for the next best thing.

4. PGC customer hotline.

Save the number on your cellphone in case you have issues with redeeming the coupon. Some establishments may not have properly informed their staff of the promos, so it’s better to be safe than sorry (and most likely pissed off..).

5. Exclusive deals.

Sites such as DealGrocer.com have deals that are exclusive for their members. I’ve seen what they’ve come up with so far, and it’s worth it! Among the PGC, Dealgrocer.com has established it’s reputation of featuring the best restaurants and exclusive getaways.

6. Sidedeals.

Our eyes are usually drawn towards the main deals, which are right smack in the middle of the sites, but make sure you take the time to look around for the sidedeals. A sidedeal is not necessarily less appealing. The deals that are featured on the main deals section are scheduled, so after awhile they are bumped off to the sidedeals after a week or two

7. Validity Alarm.

I’ve had so many coupons expire on me. If you’re actually going to be paying for a coupon you’d better use it! Program it as a reminder on your cellphone a week or two before it expires to remind you to go and use it.

8. Mind over Heart.

You know those moments when you have private conversations with yourself in your head – “it’s such a great deal, but I’m not sure I’ll use it…. But it’s such a steal…” - then just end up making the purchase just because it’s a “steal”? I’ll bet that’s not what they meant by collective purchasing power.

Happy shopping!!! And happy Mother’s Day to my mom and to all the mom’s out there!

Feeding frenzy

2011-04-24T22:44:00.001-07:00

Get ready for some serious Forkplay!