League of Orchid Conservationists of the Philippines Christmas Party and Eyeball

718 Quirino Ave. Tambo, 1701 Parañaque City 

A simple get together of friends and colleagues organize by League of Orchid Conservationists of the Philippines ( LOC-Phil ) with over 800 members FB close page at the office of UniBall . Doc John flew in from Bacolod, Mr. Jim Basaysay , Mr. Peter Paolo Rivera and the rest of the members came.

group photo

The event started at around past 10:00 am with an opening remarks from the president of the organization . The close knit group hosted several free lectures ,talks and  orchid laboratory seminar  in partnership with the Philippine Horticultural Society , Inc.

The Lechon de Cebu, Paella Marinara, Roasted Chicken and Fern Paco Salad was served. For Dessert was Fresh Pineapples, Piyaya and Butterscotch were sponsored by LOC-PHIL board members.

special piaya 

lechon 

paella

LOC-PHL supporter and stalwart member Ms. Mitch Pellicer also brought 1 whole lechon and her home-made paella .

lechon manok with sauce

There were a lot of foods brought by the members  . There were games , on the spot talk about the future projects of the organization and raffles.

waling-waling seedlings

Loc-Phil stands firm in its commitment of imparting the next generation with the Love, the knowledge and the dedication of conserving Philippine Native Orchids through is Junior Members, the ” Keiki Club”.

There was a de- flasking demonstration taught to the keikis, orchids planting on the trees and LOCPhil’ s office.

There were simple prizes for the raffle .. (orchid  keikis) from members custodianship collection.. donations for the event.. there was even some karaoke singing

Unfortunately , the author got some unannounced appointment with a relative almost the same time and was not able to make it to the event.

Note : Photos credit: Mr. Niel Maceda and Ms. Mitch Pellicer

Happy Orchid Growing and Conservation !

 

Exciting Buffet Menus at the Quezon Restaurant in Fisher Mall

2nd Floor Fisher Mall, Roosevelt Avenue corner Quezon Avenue, Quezon City – Philippines

Mr. Bobby Yan ( celebrity host and model ) Miss Chanel Olive Tomas Miss Philippines -Earth 2015 -Air , Miss Philippine -Earth runner-up , vips and proprietors of the restaurant.

It was after the highly successful first concept buffet -Guevarra’s   , Gruppo Guevarra’s  Inc. ( GGI) .  The group opened another restaurant with a different theme.

buffet dishes

A soft opening was held last October 2015 and through word of mouth , This restaurant is getting a positive review among its customers .

The proprietors decided to open another thematic restaurant within Quezon City aptly named QUEZON Buffet at the Fisher Mall.

old photos of famous landmarks in Manila

The restaurant had a stylish reception area with a 3-d photo of a car somewhere in Escolta , the business district of Manila during president Manuel L. Quezon time.

Hon. John Marvin ” Yul Servo ” Nieto- Manila’s incumbent 3rd district councilor

The white walls had a lot of black and white colored photos of well-known landmarks of Manila and during the Commonwealth era.

ribbon cutting ceremony

The restaurant had a sitting capacity of 200 people at any given time

Chef Monica Bayhon , Mr Raymond Go ( one of the proprietors) Chef Trisha Ocampo , Chef Jordan Rina and Chef Tim Abejuela

The star -studded guests included Miss Philippines-Earth 2015 runner-ups, Mr. Bobby Yan, Mr. John Marvin ” Yul Servo” Nieto (3rd district councilor of Manila) .

Chef Kalel Chan

Celebrity chef Mr. Kalel Chan had been featured by several television shows like Kris TV on ABS-CBN channel 2 , Orange Magazine Television  , GMA channel 7 among others .He envision Quezon as a place where guests can experience a historic vibes through the food that they serve.  He also emphasized the freshness of the ingredients and food that they serve.

people behind the restaurant in a group photo

Miss Ima Castro

She rendered a song for all those people present at the opening.

Entertainment writers Mr Ogie Diaz and Shalala were also present at the opening.

Shalala together with entertainment writers

The restaurant takes pride on their Filipino-Spanish menus which included paella , kare-kare, boneless lechon ,lechon chili belly,  chorizo gambas.

paella

Paella – This is the centerpiece of any event . The dish is widely regarded as Spain’s national dish , with mussels , bits of pork , prawns with bell peppers and green peas.

chorizo gambas

Gambas con Chorizo is a traditional Spanish recipe that brings both of these elements together to create a fusion of sensational flavors.

callos

Callos is a beef tripe soup with chickpeas (grabanzos) , blood sausage and bell peppers.

 lechon chili belly

Lechon chili belly – This is a deboned roasted pig with chili peppers and spices added .  There are a good assortment of condiments like traditional lechon sauce made from the liver of the pork, vinegar sauce and soy sauce.

While Filipino dishes like dory laing , pinakbet, fried fish with salsa , chicken inasal , pork and bangus sisig , dinakdakan .

Lumpiang Ubod ( spring roll with heart of coconut palm ) fried rather than the conventional crepe wrappings) They wrapped them into bite sized portion .

bagnet

Bagnet is deep fried crispy pork with its skin on and in most cases deep fried twice to attain the crispy texture. This is a popular dish in the Ilocos region and parts of Tarlac.

crispy kangkong

 Kangkong leaves ( Ipomea aquatica) also called water spinach , swamp morning glory , kankun , tanglong , kangkung, water glory bind are coated with batter and then deep fried . Leaves usually served as appetizers. This recipe is very much like  vegetable tempura, where you coat the vegetable in a very light batter and deep fried until crisp and golden brown.

This is very important vegetable and during the outbreak of the second world war , where vegetables were scare or hard to come-by .  This had saved millions of Filipinos from starvation .

bangus , chicken and pork sisig

hamonadong manok

Hamonadong Manok – It is marinated chicken hamonado  chicken baked in pineapple juice. It uses the pineapple, condiments and spices as a marinade.  This is quite popular dish in Central Luzon  and Southern Tagalog provinces where there are pineapples  grown .  This is usually serve during special occasions like Christmas and town fiesta.  

fried fish with salsa

Tilapia fish were deboned and deep fried into small pieces  . Best served with freshly sliced tomatoes and salsa .

pork binagoongan

Pork Binagoongan – it is a pork dish cooked in shrimp paste with vegetable like eggplant and topped with shredded  mangoes . I must say that it is not very salty and with the addition of semi-ripe mangoes neutralized the saltiness.

dinakdakan

Dinakdakan is a popular dish from the Ilocos region , The dish is somewhat similar to the Kapampangan dish  ( sisig ) the meat is diced rather than finely chopped

dory with laing/ natong

This dish is a perfect combination of fish and vegetables – The chefs used fillet cream dory aka kanduli or pangasius fish then cooked dried taro ( gabi) leaves in coconut milk. This dish represents the Bicol region.

lechon manok inasal

the chicken is very tender and reflect the regional taste of the Visayan provinces.  However , Those looking for a more authentic taste of inasal or the commercialized ones. This is quite different.

angus steak tapa, grilled vegetables and pork barbecue

Practically recommend this trio , I like the tender angus meat, grilled vegetables and pork barbecue .  The meat of the pork barbecue is quite tender and not tough .

bulalo steak

Bulalo Steak – The dish is made from beef shank and i like the way it is presented and cooked to perfection.

beef kare-kare

Beef Kare-Kare with shrimp paste

dessert table

Dessert table is also a combination of Filipino and Spanish desserts . There are also fresh sliced tropical fruits like water melon , cantaloupe and an area for bottomless soft-drinks and soft serve ice cream.

They have different price set , It is Php 368  weekday lunch ( Monday to Friday) Php 468 weekday dinner ( Monday to Thursday) and Php 568 ( Friday nights , weekend & holidays )

Operation Hours: 12:00 to 2:30pm lunch , 6:00 pm to 9:30pm Sunday to Tuesday , 6:00pm to 10:30pm Friday and Saturday

Contact Numbers : 281-2345, 366-6078

Mobile – (0917-6783966)

Note: children below 4 feet can get a discount of 50% off . Menus may be slightly different from – weekday lunch, weekday dinner and Fridays , weekends and holidays

Quezon Buffet Facebook : https://www.facebook.com/quezon.buffet?fref=ts

Fisher Mall -official Facebook Page: https://www.facebook.com/OfficialFisherMall

A Trip to Ambos Mundos at Florentino Torres Street in Santa Cruz

 750 Florentino Torres Street , Santa Cruz, Manila, Philippines

 Ambos Mundos

Whenever we have some foreign , local guest, students and convention guests from other parts of the country. We would try this restaurant in the heart of downtown Manila.

menus are written in black board

 Ambos Mundos means BOTH World  I must say , not just The best of East and West but the  best of Asia, Latin America and Europe ! The restaurant was founded in 1888 making it one of the oldest still existing in Manila.

students from Cavite province

I am very happy for this batch of students successfully defended their thesis and graduated few months ago.   One of them also collects postcards and stamps which is a common denominator of our hobby.  The team leader was the one who contacted me for a day tour of old restaurants that are located in Manila.

group of students from Del La Salle Univesity and College of Saint Benile and their balikbayan uncle from the United States

lawyers from the United States , Singapore , stamp collectors , heritage advocate

We would always pay this restaurant a visit , This is one of Manila’s best kept secrets . I personally thinks that what makes this good restaurant is it maintained its old world charm amid the hustle and bustle of modern metropolis .  We did a tour with some Postcrossing Philippines Eye Ball 2011

Some of the restaurant specialties

This seafood paella is a MUST for those people who crave for Filipino- Mexican- Spanish dish. According to some of my international guests and culinary chef, The Ambos Mundos variety had richer , more flavorful and more appealing to the eyes compared to their Cuban, Mexican , Peruvian and even Colombian paella.

The local counterpart had shrimps, mussels ( tahong ) , clam ( tulya ), shrimps, chunks of pork meat ,  hard boiled eggs and topped with marine crabs / blue crab ( alimasag ). I do not think that they add saffron in the dish.  The rice had some tomato sauce   , This is a bit different.

The only downgrade is the marine crab / blue crab which does not have much meat . The rice is a little bit mushy and  It would take between 20 minutes to 30 minutes before they can serve the paella dish .

Paella – Small cost around Php 650 large Php 1,250

Lengua estofado with camote  ( deep fried) in special sauce ( Ox tongue with sliced sweet potato ( deep fried ) in special sauce )

This is another dish which originated from Latin America and Spain . The Ambos Mundos version had thick sauce and sweet potatoes ( deep fried) .

Lumpiang ubod with think sauce

 Lumpiang Ubod is a type of spring roll that uses local coconut palm heart  as the main ingredient -( julienne, allumette or thinly sliced   )  with  carrots, picama ,ground pork , shrimps and fresh lettuce wrapped in crepe . It come with thick sauce and crush peanuts  .

Foreigner guests and balikbayans would compare the price and its taste between a commercialized version and this version still wins hands-down.

Related article: lumpiang ubod ng niyog

Lumpiang Shanghai ala Ambos Mundos

Lumpiang Shanghai ala Ambos Mundos – This is one of our favorite menus along with its asado and fried chicken .  It is meaty and prefect combination to their chili paste , matching calamansi ( local citrus fruit )  and a little bit of soy sauce !

Pork Asado ala Ambos Mundos- This is another MUST Try, Since it takes a long time preparing the asado , This is sold per kilo basis, smallest order is 250 grams or 1/4 kilo . It had a special sauce

Yang Chow Fried RiceMorisqueta Tostada  is a  Hispanized  fried rice derived from the Chinese.

Kare-Kare – It is kind of ox tail stew with peanut sauce ,vegetables, which include (but are not limited to): eggplant, pechay , string beans and with shrimp paste .

Nido Oriental Soup– This is not the authentic bird’s nest soup which uses swiftlet’s nest made of saliva ( balinsasayaw )  as the main ingredient, They used pork soft tendons ( litid ng baboy ) with quail eggs, chicken eggs, corn starch and flour to thicken the soup.

Since early 2013 , Wah Sun / Sun Wah is closed , customers can order their menus at Ambos Mundos . Asado , Yang Chow Fried Rice are specialties of Wah Sun

How to get There :

The location of the new restaurant is near Claro M. Recto Avenue and about  5  minutes walking distance from  LRT line 1 ( Doroteo Jose station ) and about 8 to 15 minutes walking distance from LRT line 2 ( Recto- Isetann station).

Among this restaurant long list of celebrity clientele includes Dolphy, Chiquito ,German Moreno, Philip Salvador, Alona Alegre, Pacquito Diaz, Rene Saguisag among others.

Operations: Open Everyday from 8:00am to 9:00pm  except Holy Week

Address:750- 752 Florentino Torres St., Sta. Cruz , Manila 1003 ,Philippines

Phone Number (+63 2) 734-1160 / (+632 ) 734-41-08
Facebook Page: Ambos Mundos
Note: portion of  Florentino Torres Street is still under construction
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