After 14+ years I returned…sniffed, critically tasted every bit, subconsciously compared to others…and WHOA started to like Fridays.

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More than 14 years back when I used to frequent Fridays at Glorietta 4
(in Makati City, Philippines) most nights a week as such was our meeting point
with my daughter, Cha, then working with a multinational firm across the street.
2-3 bottles of my fave SMB Pale plus finger food (buffalo wings mostly)
until she steps in then head home together.
Way too short, to the point of nil, of being spectacular
with ambiance, food, presentation and my “always-look-out”… staff attitude.
I was there for convenience. Nothing more.
Until last Sunday night when my feet felt so itchy to go out, have1 or 2 cold ones and eat.
Pangs & I landed at Trinoma (a mall corner of EDSA & North Avenue, Quezon City)
Choose. Walk. Choose.
When this young lady from mentioned Fridays greeted us so sweetly
which melted my heart, and that melt headed to my brain seemingly saying:
“go inside, sit down and let that cute lady scratch your itchy feet”.
Nyahahaha. We went in and ordered.
Caesar salad above is perfect.
Lightly dressed crunchy lettuce topped with some just rightly fried croutons.
For Pangs, was a bit garlicky. But OK. She’s not a fan of garlic anyway.
BTW, top-right is draft beer in 16oz. mug.

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Of course my Buffalo Wings.
Mine. Pangs did not like. Just tasted a piece.
A bit bland inside…lacks seasoned marination but overall taste is ok.
Not a BIG OK… “konti lang” (just a bit).

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Satisfying my addiction to meat, submitting to my carnivorous-ness that night,
still mine…their NEW
Hickory Smoked Pork Belly.
Not minding the  “normal” thick belly fat, SUPERB. GREAT. PERFECT.
Tenderness is #10. Think this was via “sous vide” style cooking.
You can bite in to the bone. That’s how tenderly “fall-off the bone” state it is.
Smokey-ness is just right. Not over powering.
For me, God-Damn GOOD.Again #10.
Sides: mashed potato is  a bit ok…”konti lang”, coleslaw…”konti lang”.
The dip shrunk my eyes close, pushed out my tongue and exclaimed: “BEH”.
Could had been created differently to match smokey-ness of pork.
IMO, thickened water with “muscovado” (unrefined brown sugar) + finely chopped white onion.
Raised my glucose level really high.
For FOOD (based on our order) instead of #10…due to diabetically-inducing strong sweetness of dip…
I will rate: #9
SERVICE: WOW. This is a PERFECT #10.
Everybody is
(not was…I know they are accustomed to such, trained to be so and must always be so)
courteous, sweet and accommodating.
Instantly, FRIDAYS is now 1 of our favorites.
We will be back, again and again.
(FRIDAYS is part of Bistro Group along with Italianni’s, Krazy Garlik, Fish & Co. Flapjacks  etc.)

Resto review: the newest most publicized dimsum & seafood house is NOTHING. My #1 is still Gloria Maris (Unimart-Greenhills Branch)…as of yet.

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Ash wednesday, served as non-salaried driver to Pangs & daughter Cha for her upcoming wedding’s  “kutsi-kutsi”
(small-tiny-little motif things) shopping at Divisoria (bargain hunters’ paradise in mid-Manila City),
thus, opportunity to test the most touted “newest” dimsum & seafood house in one of the complexes.
My usual routine of: let them roam around while I sit by the coffee house tickling my tablet, in fact,
geared my tummy to rumble-beg for simple snack.
Really wonder why?
Instead of adhering to my craving, decided to wait for them and head on to this new site.
Okidok, they got down tired and hungry.
Ordered the “set” of dimsum which will spell whether theirs are at par-better-or best as of yet.
This “set”, in all of my trials, is the simplest to produce.
Being so, makes it easier for the cook (or the owners themselves) to “extend” the raw materials being used
to either: jack-up gross profit or cope up with increased raw mat prices.
These are my parameters.
Verdict: (left to right-clockwise)
1. Pork spareribs:
A bit bland, though tender, due to abundant broth & just little of sesame oil. Economy dictates the cook to do so.
The presence of sliced red & green bell peppers added to “looks” but never to overall feature.
Gloria Maris’ & Le Ching’s (Greenhills), still, are fine with me.
2. Beancurd roll:
Similar to eating fried vegetable “lumpia” (Filipinos’ vegetable roll). Difference, they are in beancurd sheets & sauced
with corn starch thickened broth-soy sauce-sugar blend. Veggies galore. Again, economy dictated.
Sauce had no taste at all.
Still, Gloria Maris for me. Second is: Luk Foo-Puregold Commonwealth which uses a chunk of seasoned-boiled chicken,
mushroom, julliened carrots & radish (or is it turnip?) then with similar above sauce blend but with added “pineapple
juice”.
3. My favorite SIOMAI:
We’ve been in varieties of high-end siomai making since 1998 and I know this product by heart. This is the culprit, not by
itself but by crews producing them, for the “anemic” presence of hair in my head now. Whew!
WOW, really bland. The whitish appearance of (supposedly) pork meat (were they in fact pork?) makes me conclude: this
is NOT pork meat or if it so…could be 20-40% only in that formulation served to us. Chicken MDM (Mechanically De-
boned Meat)? “Sayote”? Boiled radish? What? No pork taste in its entirety. Got to crack my brain with this.
No taste at all. A tinge of sesame oil & saltiness head up to your palate, but tapioca starch dominates the texture.
That is the very reason for that “calamansi” (Phil. lemon), soy sauce & chili garlic dip in front. Dip it babe! Get some
taste. Don’t leave it un-consumed. Many are dying of hunger. Finish it. No matter how devilishly against your will.
YES Sir will do!
Gloria Maris…still, with Le Ching (Greenhills) on second.
Compared to ours? Get down here…you decide.
4. Chicken feet:
Feet not so engorged. Very thin which is why they covered the pieces with abundant tomato sauce concoction.
Taste is normal. Bamboo per serve carrier is DIRTY. Check the pic.
Le Ching’s is better with its simple sesame oil, garlic sauce.
Economy may be the main parameter for those servings.
More so you get % discount if you engage with them in certain hours.
NOT THE POINT. YOU ARE NEW. YOU’RE INTRODUCING YOURSELF TO THE MARKET.
IT’S BUSINESS ETHICS & INSTINCT THAT YOU OFFER THE BEST
AT FIRST FEW CALCULATED ENCOUNTERS.
After the desired following, then work yourself down thereabouts
Never again. Sorry. Not worth my time & money.
BTW, for noodles, my still #1 is Luk Foo (Puregold Commonwealth).
Be it seafood or all meat, I always leave  a bit for our (me & my wife’s) take home for other day’s consumption.

BORACAY (2nd of 2 posts)…modus of some hotels & the “irk-ies”.

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Whether you’re on a morning’s much needed fresh air intake
to replace the carbon-mono laden oxygen in our lungs
(vehicles’ emitted and/or secondary cigarettes’ smoke)

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…or on an afternoon serene rest by the beach front

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“killing time”
(what a “Pinoy” way of expressing ” to pass the time”)

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or honing your photography skills

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(Oh my. Hands of this old man are still controllably un-shaky
with this 15 meter upward handheld [up]
and this 10 meter [below] shots
with D300 70-300mm zoom)

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…or stroll peacefully eagerly awaiting the “coolest” sunset ever

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A minute WON’T  pass without you NOT saying “NO THANK YOU” to vendors of ALL types of wares. From sunglasses to “balut” (un-hatched boiled duck egg) to boiled corn to ice cream to rice cakes to island hopping tours to pearl necklaces to free dinner offers pirating you from your current hotel to theirs’ to  ALMOST EVERYTHING.              
WHEW!…and again… WHEW!
I see no wrong in that instance. BUT it’s ANNOYING. Authorities had managed to assemble thousands of former ambulant “masseurs”, in strategic locations, to be in tent-sheds with open-view massage beds where they wait for clientele to engage their services. This is PERFECT!
Why can’t they do that to these pestering “ants’-like vendors” plying every nook of the island. My own counting, during my wife’s & my short visit, revealed: there were 80% Koreans, 12% Americans & Caucasians, 3% Japanese & 5% Filipinos.
And the ratio is, 1 vendor : 10 tourists.
You could imagine that with your every 2-steps by the beach-one is to offer you “something”-where you will keep on saying NO THANK YOU as well.
Suggestion: stack them out in strategic sites like the “masseurs”.
SMOKERS: they don’t follow signs. All of them smokers. FYI, there are notices pasted everywhere & reminders even before your plane starts initial descent THAT SMOKING & EATING ARE PROHIBITED IN BEACH AREA.
                      WHEW, WHEW & WHEW. This broke my ecstasy for a nice vacation the most.

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Check that guy selling sunglasses.
He will pass by you 2-3 times in an hour.
How many of them kind will make you say “no thank you” in a minute.
Also, see if you can identify the vendors in this shot below.
More irritating are the convergence of “istambays”
(people who have nothing to do but assemble in a corner & do nothing, still)
then make FUN of anybody (tourists or locals)
for anything or something that they deem to make fun off.
Laughing loud, screaming jokes towards any “shortcoming” or “anything” of the passer(s) by
they feel happy doing so.

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OOPPPssss…was at 2nd floor of this joint…”REAL COFFEE”
upon suggestions of my kids for us to try their vaunted coffee concoction,
“calamansi muffin” and “Marc’s Sandwich”- plain heated loaf bread
wedged with tuna topped with abundant melted cheese and LTO
(lettuce, tomatoes & onion which I asked to be on separate plate for me to really dissect what’s in the filling).
And I had this:

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Hat’s off, I salute their “real coffee” recipe: a jigger of espresso added to freshly dripped one.
Plain. Simple. No added bottled flavor concentrates.
THE BEST COFFEE I’ve ever had
after testing over a hundred preps including those known worldwide & national brands.
Highly recommended.
But the sandwich is nothing new as canned tuna was just abundantly mixed with
CHEVITAL or KRAFT or MAGNOLIA quick melt cheese. Stuff unto loaf halves-toast and that’s it.
Had to sprinkle a lot of salt though.
“Calamansi muffin” is like a regular “kababayan” (a kind of local muffin)
which dough is poured with an “extract” or juice of “calamansi” (our local lemon).
Methinks it’s more of little juice extended by bottled flavor.
And I loved my fresh LTO.

Paging the Department of Trade & Industry: most bit high-end resorts and hotels in Boracay DO NOT EXTEND senior’s discount. Discovered this when still booking for our trip. One staff (over the phone) even irritably said: “if you will ask for senior’s discount, we will NOT extend to you the free breakfast. (FYI, under the law, citizens 60 & above are extended 20% discounts on medicines, single served meal, hotels, 20-30% or at times FREE at cinemas etc. & 5% for some basic needs’ groceries)

Which is why I ended up cancelling 3 bookings and took our billeted one which extended such discount, with free breakfast and dinner. What a bargain. But not fit to mention. Some services are bad, including the food. That’s the trade-off.

Catching my attention is this resort below. They present interesting line up of Korean dishes for buffet (well, 98% of their clients are of that nationality), live band music and middle of the ground dancing to your heart’s content in between your spoonful (or chopstick) take of food. WOW! So vibrant atmosphere.

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Will try next time even for just the vibrancy of ambiance.
But I have to bring my own food, under corkage fee, as I am not a fan of Korean dishes (pardon me).
OR
maybe just a quiet dinner, again, over my fave “beer” with Pangs at the hotel’s veranda.

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Ngee.
My face is really red after the 3rd bottle.
Love it.

BORACAY, on tourism service analyzer’s & food critic’s perspectives. First of two.

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After a long straight year of hussles, heartaches and grinding,
time for our (“Pang’s” & mine) long awaited re-charging vacation
in a bit serene no-horn blowing vehicles-by the sea haven.
Peace & quiet…even just during an early morning white sand stroll.
Never mind the night rumblings, I can go with it at times.
As early as first week January, I already booked for 4 days-3 nights stay at Boracay.
Oh well everyone knows Boracay.
But allow me to share some “hidden happenings” untold, un-newspaper-ized.
Airline requested that we flew an hour earlier as such first flight wasn’t full yet.
Agreed. Air travel was smooth.
No shots allowed at tarmac.
Oh really? Well, you can’t stop a photographer…by finding his way.

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On final descent took this shot using my Samsung Tab 2.

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Plane was not full. Transferred to opposite seat tagging my D300 with 70-300mm & snapped this out while touching down.
Arrival at Caticlan airport was met with warmth and courteousness of locals.
Quick land travel up to Caticlan Jettyport then about 25-30 boat ride to Boracay Island.
The hotel by the beach-front we’re billeted extended an early check-in (8:30am)
which was supposed to be 2:00pm.
And already these caught my attention:
Second floor view.
Isn’t it peaceful?
Boracay has been known worldwide to be one of the best resorts
with sugary-white-powdery sands that never burn your bare feet no matter how hot the sun gets.
This is the mystique of the place blending well with ultra clean sea water
making it possible for you to see your feet (even small fishes) on waist deep area.
Other white beaches in the world have sands made of SILICA.
Boracay’s powdery sand comes from crushed corals from bedrocks of Caticlan, Kalibo & Boracay itself
which are polished as they are driven to the shore line by the gentle waves.
This is how its magical white sand is replenished in a to-and-pro motion of the waves.
Let’s go to food.
Taste, in my opinion, does not call for a big issue in Boracay. Not that their food is bland
but I believe “plating” is far more important to them than palatability.
This is so for more than 2/3 of islands visitors are foreigners, mostly accustomed to
plain tasting meals, happier to douse condiments thereby while eating.
OR, cooks thereby know that majority of tourists, more so the men,
will just make make their food as “pulutan” (pica-pica. finger foods while drinking)
and so WHAT THE HECK?
Had tried no less than 8 of them, nobody passed my liking.
Even our very own “known lechon manok” (char-grilled chicken) brand
served me & my wife with mega dry char-grilled chicken (we consumed half), half cooked rice (we ate 1/4)
and “SOAPY TASTE SINIGANG NA BABOY SA GABI” (soap tasting tamarind soup based pork in white taro).
Why “soapy”? Pork cubes had been pre-boiled and kept, most probably,
not in freezer enabling bacteria in “opposum” to propagate,
that when added to soup, rancidity of the oil used, when sauteing tomatoes & garlic,
reacted with each other eliciting unpleasant-ness.
WhadaF…We hurriedly left.
Anyway, on lighter note check these out.
Visiting this haven will not be complete without you guys going to the D’ Market.
The place has dry goods souvenir section:

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The freshest oysters majority coming from Roxas City.

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Clams galore.

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Big clams.

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Red grouper.

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Can you beat that?
Crabs, lobsters, jumping shrimps, gigantic squids, meat, veggies & condiments
are also vigorously sold and go have them cooked by restos
to the side for whatever recipe-type you desire.
But beware. Again…BEWARE.
When we were marketing for our cravings, I particularly noticed
2 vendors SHOUTING at foreigners/tourists who were bargaining for bit lower prices.
Vendor #1 (refer to the map drawing of D’ Market) even accosted a Korean lady and shouted
“your price in that list is a LIAR”
“give me that I will break”
and “no good list-no good list”
(for the lady kept on referring to her notes on how to say how much or can I bargain or whatever in Filipino)
Then a caucasian passed by and asked how much was a kilo of big squid.
He agreed to the price and started to choose which ones to get.
Again, Vendor #1 shouted: “no choose-no choose. I give you”
Of course the man didn’t agree. He wanted his choice.
Vendor #1 screamed: “Go out! Don’t buy.”
Be very careful.
This Vendor #1 is “a one-eyed Jack” who acts like a hoodlum.
Nowhere must he be in Boracay.
Same is true with Vendor #2. He shouts at lady Koreans who he did not like the bargain.
After shouting, he will puff his cigarette. blow smoke up, put 2 hands in pockets
and walk like Fernando Poe, Jr. or Robin Padilla. (Philippines most loved action stars)
WHY DO YOU DO THAT?
YOUR LIVELIHOOD DEPENDS ON CLIENTS WHO BUY YOUR WARES.
BORACAY IS A TOURIST SPOT.
CARE FOR THE TOURISTS.
BE WARM, CONCERNING & RESPECTFUL.
Below is the sketch of D’ Market for your info.
Marked thereby are the spots of those 2 vendors. Caveat emptor.
Also, posting the “paluto” resto where my wife & I found real professional service
and who sought apology for the reactions of those “hoodlums”.
May I page the attention of secretaries of Tourism & Trade & Industry?
(ok now I’m doing my job…listen & act)
Don’t bother yourselves with those tough guys.
Good, mild mannered & respectful vendors dominate the site.
And below is my recommended (highly professional) “paluto” (they cook for you) site.
Done with first of 2 series of posts re Boracay.
Let me collect & collate my thoughts then.
Next I will be exposing the trade modus of some establishments for you to be aware when you visit.
But in general, I highly recommend Boracay.
Rest, eat a lot-never mind the taste, drink till you drop, swim to an un-ending clean waters
witness the “coolest sunset” in the world, re-charge with the most serene (if there are no vendors nearby)
and healthiest air intake by the sea (if MPSA is doing its job of prohibiting smokers by the beach front)
…but be wary.
Check these out:

Thank you Food Pacific Manufacturing Journal for the feature…then a simple breakfast thanksgiving with Pangs.

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Early January of current year, got an e-mail from Cristina Douthwaite
of Food Pacific Manufacturing Journal re an interview to share on JOAX Ingredients’,
my family’s food manufacturing firm, methodologies for its  frozen-processed-meat products.
No “hullabaloo”, I instantaneously agreed.
We were never, yet, interviewed nor featured nor video-shot by a foreign mag or station.
This magazine caters to Southeast Asia and enlightens readers with new and/or
upcoming technologies about food production, raw materials, lab analyses,
consumer preferences, equipment & machines, packaging and link up users to suppliers.
Being a food manufacturer receiving complimentary monthly copy,
we are very familiar with this journal for it serves as reference point
whenever we are in need of new ingredients, packaging & design, equipment and all those “latest”.
Never did it occur to me that even my pic would land in the front page. WOW!
And feature lands in the 1st & 2nd pages. WOW AGAIN!
Click here or this link: http://www.magzter.com/Preview/FoodPacific-Manufacturing-Journal/11/42488/1
for clearer reading.
…and early Sunday morning, upon learning of the coming out issue,
Pangs and I needed to celebrate.
And we shared on this:
Ripe mango balls-slices, “suman” (Filipino elongated rice cake)
dripped with inverted brown sugar & pushed down to belly by
hot “kopiko” (our favorite 3-in-1 instant coffee).
Solved. A relaxing happy weekend.