Cantinetta is Open in Global City

Cantinetta just opened their third branch at Global City. Since someone is craving for good wine we headed there. The original plan was to walk from high street but alas, the rain poured, and poured and poured...

Drenched, cold and hungry we just went to Cantinetta by car.  Burgos Circle is unimpressive, but immediately seeing the restaurants around will make you want to park as fast as you can.

We didn't call to reserve, but the restaurant wasn't full so we were immediately accommodated.  As we weren't too hungry, we just ordered the Cantinetta Insalata, Mushroom Soup, Veal Osso Bucco, and Panna Cotta for desert.

Cantinetta Insalatta

Appetizer would be the Cantinetta Insalatta. I forgot how much it is exactly, but if i'm not mistaken it should be about Php280.  Since we like grilled vegetables, this serving is a hit.  The vegetable layers of zucchini, eggplant, and carrot were grilled just fine -- just enough to wilt it and bring out the flavours without making it soggy and mushy.  The layers of grilled vegetables was topped by two slices of fresh mozarella de buffala.  I really like how they have the authentic fresh mozarella, and not those cheapass types that's more runny than cheesy.  The 'creation' was drizzled with just enough balsamic vinegar sauce.

Crema di Fungi

I was disappointed that Cantinetta didn't have pumpkin soup, I have this habit of craving for pumpkin soap when it's raining, I opted to order the crema di funghi, instead.  The crema di fungi (Php 230) is not astounding or anything, neither good nor particularly bad.  The serving has enough mushroom to it, but not enough texture.  The serving was not runny either but one thing that really stands out with the soup is how salty it is!  It's such a shame since the saltiness detracts you from appreciating the taste.

Veal Osso Bucco

The Osso Bucco, at Php920, was really good! The veal is tender and cooked just fine.  The vegetable sidings was good too just steamed enough, retaining its crispy vegetable texture.  I particularly like the sidings for the fact that it was simple -- no butter, or anything. It was a bit disappointing that no waiter came offering some pepper, which I realised just now, would make it better.  The only falling grace of this dish was the risotto.  It's too creamy and a bit tasteless.  Other than that, this meal is particularly satisfying.  My best veal was still at L'incontro, before Chef Gino left it, but this one doesn't fail.

panna cotta

I like their panna cotta.  I have very sensitive sweet tastebuds, so I really don't like my dessert sweet.  This one is not sweet at all and just enough creaminess.  I particularly like how consistent and firm the texture is.  It is a bit heavy so if you don't have a particularly sweet tooth, I would suggest that this be shared.

Sharing is caring. :)

Full menu at munchpunch.

One really irritating thing though is the parking.  Parking at the roadside would cost you a flatrate of Php50.00. They don't do any validation, so it wouldn't make any difference if you ate at the area. Worse Megaworld, who owns the buildings, doesn't even issue an OR for the parking. ><

Ellana Sheer HD Finishing Powder

I first fell in love with HD makeup after I tried Make Up Forever's (MUFE) HD line.  My heart beat and broke when I first tried their HD finishing powder -- how fine, natural and soft it made my skin feel made me believe in the concept of sheer goodness again, the price tag of Php1850 for a small canister, however; broke my heart.

Nonetheless, good things are hard to find but a year after I found a cheaper version -- Ellana's HD finishing powder.  For those, uninitiated with MUFE's finishing powder, the whiteness of the powder might scare you a bit making you thing you'll either end up like a zombie or Michael Jackson - which is practically the same now I suppose but then I'm watching This is It on HBO, hence - that you wouldn't even try. Fret not, though, the powder is so fine it practically disappears on your skin.

my skin after class, hello pores

a much closer, but clearly more even, closeup

I still find the MUFE version better though. But surely, the Ellana version is highly comparable and not bad at all. Considering how the Ellana version is like 80% cheaper it surely is the best deal.

I find it very useful as well for these functions:

• Primer: to even our your skin tone and make pores appear smaller and at the same time have your liquid foundation slide perfectly.  I use those silicone base primers but they're kinda pricey and quite hard to find. I use Bare Escentuals.

• Finishing powder, if you wanna do three layers for perfect staying power as when you're going to an event or something and the only thing you can sneak in in your purse is an oil blot.

• Dusting powder, for those moments when you need to wear dark eyeshadow and it's just so hard to avoid getting eyeshadow on your undereye area.

Ellana Mineral makeup may be ordered online at www.ellanaminerals.com. 

Other products you might want to buy too are their:

• Foundations: good coverage, and natural.  The downside though is since they don't have such wide range of colors, you might need to get other brands to even out your tone.
• Eyeshadow. Very highly pigmented. It's almost comparable to MAC pigments
• Bronzers. Also very good pigments...a little goes a long way.

What I wouldn't recommend are the brushes though. I use Shu Uemura's brush, from the Holidays Edition, and comparing it to Ellana's brushes surely negates the claim that it's made of the softest materials...I suppose it wouldn't be bad for eyeliner brush or crease brush, though, since you would need stiff brushes for that one.

Conclusion:
If you love good quality makeup but don't want to pay an arm and a leg for it, Ellana is surely a (online) store to visit.

Zao Vietnamese Restaurant and Bistro

Vietnamese food is not something I crave for, not until Zhao.

Zao is located at Serendra, beside Mamou.

Zao, along with Chelsea, has always been the default restaurant that always come up after the question, 'So, where  are we gonna eat?'.  After the decision has been settled that we are gonna eat at Zao, automatically the question 'what do we eat', is answered. The choices: Tenderloin Pho, Satay Platter, and Pickled Vegetables.

Pictured here is the Zao Pho

A serving of Tenderloin Pho comes with lean slices of beef and some briskets with a heap of bean sprouts, lime and a sprig of basil leaves on the side.  Your order would also come with the necessary sauces on the side: hoisin and chili sauce.  Be sure to put everything, except of course the sauces, on your pho.  I particularly like the contrast of the lime and basil on the broth giving it a slightly sour and herby taste to it.  Putting the bean sprouts, Zao removes the beans though and just leaves the 'tail' of the sprouts, in your pho also gives it a fresh and slight crunch to your pho giving it a more succulent texture from the rice noodles and the briskets.  One thing we like about Zao, cause we're such cheap asses, is the price.  A serving of the beef pho costs 195 pesos and mind you one serving is good for two people! 

Another staple in our table at Zao is the fresh rolls.  This is the Vietnamese version of our lumpiang sariwa.  It is vermicelli noodles with prawn, a stalk of celery and lettuce dipped in peanut sauce. We like how the taste of the fresh rolls neutralizes the savory taste of the Pho not to mention that because nothing is cooked nor fried it makes for a good pair with the hot broth.  What I particularly like is the thin transparent wrap for this which I can't figure out.  Nonetheless, i've never been a cook so no surprises there.  A serving, which is composed six pieces as shown here, costs Php175 as well. So if you're just gonna order these and the Pho you're bill would be about Php500, inclusive of VAT and service charge.

Fresh Spring rolls

However, if you're feeling a bit hungry and in the mood for some meat you sure should try their satay platter.  Satay is their equivalent for our barbeque.  I love how the lemongrass - which i'm addicted to - seeps into the meats and dipped with the 'vinegar' sauce brings this dish one notch higher than our regular barbeque. Each platter has 2 sticks of shrimp, beef, pork, and chicken.  A platter costs Php325. Which is really not bad at all!

Satay Platter

  Other dishes which you sure should not miss at Zao is their crispy spring rolls (Php 185.00), the Tenderloin Salad (Php245) and the pickled vegetables (Php 65.00).  If there's one salad I would pick it would be the tenderloin salad with water spinach.  If you like prawn pomelo salad theirs is OK too, however; it's nowhere near People's Palace's prawn pomelo.

Here's a link of their full menu from munchpunch. Also, I would advise for you to call first especially for dinner as they are often full. With the prices which are a lot cheaper than the other restaurants at Serendra, I wouldn't be surprised.

Zao Vietnamese Bistro

Unit 1C16 Serendra, Fort Bonifacio Global City

Taguig City, Metro Manila

Philippines

(02) 856-2819

4D3N Trip to Coron Palawan

They say pictures speak a thousand words, be that as it may i can come up with only (for now at least) four words to describe the place:
fantastic
magical
grandiose
M-A-J-E-S-T-I-C!

It's 'freak' of nature at it's finest!


First Day High, Literally!
Our first day - right after we landed - we climbed Mt. Tapias. Tapias, in the local dialect, means to cut the upper most part, the mountain which was originally cone shaped was chopped off and on top of it was a cross - a violation of the antiestablishment clause if you ask me - and right below is a spectacular view of the calamianes islands. Nevermind that we just landed, didn't have a proper lunch, and I just jogged about 6kms in the morning, every ache and pain brought by the steep 750 steps was well worth the sight! It was a bonus too that by the time we got there it was already late afternoon and the suns wonderful glow made our skin look fabulous! After the hiking, we did the Maquinit, hot in the Tagbanua dialect, hot springs and off went the tired muscles. Only to haunt us the next day...

the 750 steps that felt like 2000

the panorama that greets you upon reaching the top

Day 2: Island Hopping
Day 2 was the Calamianes island tour. EVERY THING was white sand! And everything - i know redundancy is a crime but pardon me please - was just MAJESTIC. The kayangan lake which is just mythical, and the oh-so-spectacular view from the top. Nevermind again that we had to hike (up, down,up,down) like 100 steps -- the view and the swimming in the freshwater lake was sooo worth it! Oh yeah, and this is the day too where for a few minutes I forgot my tired legs as I was almost dragged below the boat by the strong current at siete pecados. 

everything is white sand, clear and pristine

and more white sand and limestones

Sites for day 2 were Siete Pecados, Kayangan Lake, Banul Beach, Skeleton wreck, and Twin Lagoon.  Kayangan Lake is a freshwater lake surrounded by limestones and was declared a cultural heritage of the Tagbanua people of Palawan.  Guests are advised to minimize the use of chemicals like sunblock, shampoo, etc.  We were told that the water is so fresh you can drink it! I didn't try to, though.

the view from the hill on the way to Kayangan Lake

The Twin Lagoon is surrounded by Massive Limestone Formations

Day 3: Reefs and Wreck

By this time we're already feeling a bit like wrecks after the rigorous activity of the past two days, but I suppose when everything around you is just sooo beautiful you just have to muster the energy to do EVERYTHING that you can possibly do to maximize the experience. Our guide for the day is Ferdinand (nickname Ferdz), who also doubled as the cook in-boat, and our lifesaver for getting one of the guides to tie a rope in one of the wreck to keep us from joining one of sunken ships' japanese crew from WWII!

swimming with a lot of fish!

the deck of one of the shallow wrecks.

Day 4: Departure
Finally got to sleep past 7am! Time to pack...and swear to come back and do it AGAIN. 


We booked our Tour through Calamianes Island Tours. You may contact Cathy at this number 09175844477 to book one. They have different packages, depending on how much time you have and how tired you want to be. :)

Oh, and by all means please avoid eating at La Sirenetta -- expensive, menu is limited and they have a penchant of putting butter in everything! 

So you're probably wondering what the hell was I doing in Palawan at this time, well this is a hyperly delayed post. I went to Palawan last summer.

Potatoes and Mas(h) Potatoes

Cornier than corn joke for the day

Me: What's better than potatoes?
Ferdi: What?
Me: Mas(h) potato.
Ferdi: That's the most stupid thing i've heard today!


So last night we had mash potatoes and kielbasa sausages.  Being the most skillful cook that I am, sarcasm sarcasm, I was delegated to peel the potatoes instead. If there is something as cruel and unusual kitchen punishment this would be it, as I was made to peel a sackful of potatoes enough to feed an army forced to starve for 10 days.

So with my newly bought peeler from the Cook's Exchange at Powerplant Mall, I proceeded to sit in front of the tv with 3 containers in front -- one for the to-be-peeled potatoes, another for the peels, and the last one for already peeled.  After almost an hour of peeling I am finally done!

stainless steel peeler from Cook's Exchange

Next task is to cut the potatoes in quarters, or in six, keeping in mind uniformity in size to make sure they all cook well. Being the slightly obsessive compulsive that I am, 20 minutes later I have one truck load of evenly sliced potatoes.

peels go to the right and peeled ones on top

Now next task is boiling. There is no specific time limit in doing the boiling, but just make sure that the potatoes are tender enough to be mashed, but solid enough that you wouldn't end up eating mush potato instead of mashed potato.

While waiting for it to boil, I did the spinach which is - not to be cooked - added into the mush of potatoes. Since spinach is high in iron and other vitamins, adding this would make your mashed potatoes healthier! Once the mashing is done, you can add some horseradish, and a bit of milk. I hate numbers so my measurement is more qualitative than quantitative. Hence, if you think it's enough it must be enough.

Try not to get too carried away when mashing, like I did, and be sure to serve while it's hot. And there goes my contribution for dinner last night.

Bon Appetit. :)

Football, Basketball and more Pahabols

On my way to UP, the cab driver said when he saw the colorful scatter of people at the sunken garden 'dapat yang football and prinapraktis ng mga pinoy, masyado tayong bansot para sa basketball'*.  Such a funny but true comment. I wonder why Filipinos didn't get into football...

I remember my former professor saying before why Filipino's will never really get into football 'it's because we cannot appreciate delayed gratification'. Since it will take forever, if at all, to score in football as oppose to basketball, that could be the key.

The book that documents the Filipino's love for basketball

But then again, could it be that maybe we just don't have enough open spaces to play football in. Or, could it be something trivial like maybe Filipinos just don't like hi-cut socks...

*Filipinos should practice football, we're too small for basketball 

Degustations at The Goose Station

Saturday has always been a long day for me. A 1:00-4:00pm class with every other week legal aid classroom component, not to mention the occasional downpour that visits the UP area almost every afternoon makes me tired to the bones come nightfall.

Tired and sometimes drained, I look forward to Saturday dinners and this time it was particularly more so.  My friend Paola suggested this restaurant called The Goose Station. The original plan was to go there Friday night, but alas they don't have any seats left. The restaurant opens only in the evening and one must always make sure to call for reservation.  It's located at the outskirts of Global City, i say outskirts because it's not anywhere around Serendra, High Street, or Burgos Circle, at the W building.

The Goose Station is the brainchild of husband and wife team Chef Rob and Sunshine Pecson.  The name the Goose Station is of course, if you haven't guessed it yet, a play on the word degustation, it also serves to forewarn you that their specialty is (ta-dan!) foie gras.  So for all those with high blood pressure, a prior dose of simvastatin wouldn't hurt, and for those with squirmishes on the plight of the poor goose, this might not be the restaurant for you.  Nonetheless, the other food items i.e. not involving foie gras is still worth the visit.

choices for their 5-course menu

Ordering at the goose station is easy. Although they have ala carte menu, it's better to opt for the course menus.  They have the express 5-course menu (at Php1600 exclusive of Vat and SC) and their signature 9-course menu at Php2500 plus Vat and SC.  Since we weren't so hungry that night we all opted for the 5-course menu.

THE foie cone

Their menu is composed of at least two items to choose from. For snacks we had the foie gras cone.  Unlike the other items, for snacks this is the only choice, and for very good reasons.  A visit to The Goose Station wouldn't be complete unless you try this. It simply is an explosion of flavors from the filo pastry - not a cone - to the foie gras and the complimentary hazelnut topping gives you that perfect theater ending -- satiated but still wanting to have more.  Next on the snacks is the trio of potato glass, truffle puff and savory macaroon. Paola had to check four square and dished out the advice that this trio must be eaten from right to left. We heeded the advise and had the potato glass first, next the truffle puff and finished off with the savory macaroon. The advise was perfect! Eating it in that order allows the tastes to merge starting off with the salty potato glass, the tangy truffle puff and finishing with the mildly sweet savory macaroon.  These snack items surely does it's job of getting the taste buds more excited for the next degustations.

remember to eat from right to left

Of Exams, Growing Up, and Choices

First there were eight choices.

The first exam I failed at the College of Law was a multiple choice exam.  Eight choices, one right answer. It could be all of the above or none of the above.

I got my first 4.0, a conditional pass or if you're pessimistic a conditional fail, when I was 21 years old.  One year after I left the denial age of 'twenteen' life hit me --  everything becomes more complicated as you grow up.  Even a simple multiple choice.  I remembered looking at my bluebook with that ubiquitous red mark. I went back to my textbooks and realized that most answers were either none of the above or all of the above.

None of the above OR all of the above.

Five years into the College of Law and just two more semesters to go, I can say this has been the most valuable lesson I have learned.

Life gives us choices. Some apparent, some we have to create ourselves.  Some choices are not choices at all but merely just distractions and nuisance. But just like any exam, sometimes this distractions and nuisances are what makes it more challenging and exciting.