IFEX Philippines 2015 - A Photo Essay Review

By on

The International Food Exhibition (IFEX) Philippines has just celebrated its 10th edition with an even bigger show this year at the SMX Convention Center in Pasay City.

This 4-day event occupied both floors of SMX and showcased diversity, innovation and food trends from Asia and the rest of the world.  It is also an official parallel activity to the APEC Ministers Responsible for Trade (MRT) Meeting this May 2015. This biennial event was organized by DTI-CITEM.

IFEX badge and pass



APEC top brands showcase

Here are the highlights of our visit to the last day of the recently concluded Asia's Ethnic Food & Ingredients Show:


PHILIPPINES

What's not to love with this booth full of Guimaras mangoes? Truly the best mangoes in the planet!


An up and coming food company from Zamboanga, Deli Foodline, showcased their Calamansi juice and concentrate, as well as their Durian Jam.


Had a taste of the "smallest, tastiest and crunchiest mini cucumber" cultivated by Mam Dewi, who I learned had also graduated from UPLB.


Representing my city was Taguig Fish Processing Producers Coop. with their very innovative and healthy products like Fish Burger Patty and Fish Nachos. Had a chance to talk to Ms. Feli Trinidad, who told me briefly how she started the business from scratch and what her future plans are. Very inspiring woman!


For soy lovers, another dish to add to your list is Miracle Tofu Sisig made from 100% food grade and non-GMO soybeans.


This is also the first time I've heard of and seen the Batuan fruit (Garcinia binucao) which can be used as the base for sour soups like sinigang.


Of course, what's a food expo without the chocolates? Here are my favorites:

Malagos Dark chocolate! I have been seeing them everywhere and I just can't get enough of it. Sooo good!

Cacao de Davao's Durian Filled Dark chocolate, and 70% Dark chocolate organic coconut sugar in coffee, chili, and mint variants.


Choco Locco's Artisanal chocolates in Hazelnut, French Vanilla Coffee Bean, Spicy Chili, Cappucciono and Turmeric.



Mingo, a mix of moringa, rice, and mung bean, is a nutritional food innovation aimed to help children in deprived comunities and victims of natural disasters in the Philippines. Now that's one good advocacy!


Thanks Mama Sita's for using edible cups for sampling! This is my first time to eat one and hopefully this won't be the last that we see this in food expos. If you're wondering what it tastes like, think ice cream cone.


Who would've thought you can do so much with oyster mushroom?



Next time I want to try cooking these vegetable noodles from Healthy Rich. They have variants in Carrot, Saluyot, Spinach, and Squash. 

Had a chance to taste the honey from Milea Bee Farm's Native Stingless Bees. Instead of the traditional sweet taste, their honey has that distinct sweet and sour flavor to it.


Look at these giant sea creatures! Would you want to eat them? Quite scary!



JAPAN

 Made from processed cheese, Candy Cheese comes in the following variants: Black Pepper, Almond, Plain, and Wasabi (not shown in photo).


Assortment of products from Darumaya Japanese Foods Center which includes but not limited to: sake, matcha, gluten-free soy sauce, sesame salad dressing, and Kenko. Visit them in Cartimar, Pasay for your Japanese food needs!


Read more »
0 comments
Labels: , ,

EAT: Laoag's La Preciosa and Saramsam Ylocano Restaurant

By on

Last July 2014, I finally got around to see the northern part of Ilocos. I have always loved Ilocano cuisine (my dad is Ilocano) so it was quite important that K sampled the best in Laoag. After reading a lot of blogs, we decided to check out La Preciosa and Saramsam Ylocano Restaurant and Bar.

LA PRECIOSA
Address: J.P. Rizal, Laoag City, 2900 Ilocos Norte
Operating hours: 9:00 AM - 12:00 AM

We went for lunch here after going around Laoag, Paoay and Batac in the morning. Surprisingly, a few tables were vacant but the restaurant-cum-cafe soon filled up fast. It's only a few minutes from the city center and easily accessible by walking or by tricycle. The restaurant is noticeable due to its colorful facade. 
Upon heading inside, one can immediately notice the numerous write-ups of the restaurant from different publications hanging on the walls along with paintings of Ilocos tourist attractions. The interior has that "old feel" to it and the cafe area is also separated from the dining area. 

Because we were too famished, I forgot to take pictures of the interior and exterior of the restaurant. Haha!

Even though it's known as a fine dining restaurant, most of the menu items are still affordable especially compared to Metro Manila prices. 

We ordered the Ilocano staples: Bagnet with KBL (Kamatis, Bagoong and Lasona), Poqui-poqui and Vigan Longganisa.

Every dish we ordered lived up to our high expectations. The bagnet is crispy and the fat melts in your mouth. Definitely worth the long bus ride to get to Laoag! Yes it's definitely heart attack inducing but even K who's a really healthy eater, ate with more than gusto. 

Am not normally a fan of eggplant but was converted when I first tasted poqui-poqui in Vigan last 2013. We both liked La Preciosa's version too. 

Service is really good too with the waiter just standing by in a respectful distance and letting us take our time choosing from the extensive menu. Food was served on the time range specified and the waiter even went on his way to call a tricycle for us to go to our next destination. Hospitality indeed. Too bad I forgot to take note of his name.




SARAMSAM YLOCANO RESTAURANT
Address: N. Corpuz Building, Rizal Street corner Hizon St., Barangay 7-A, Laoag City
Operating hours: 11:00 AM - 2:00 AM

After coming back from an overnight in Pagudpud, we decided to have late lunch before taking the long bus ride going back to Manila. There was a bit of a confusion as Google Maps was showing us another address (the old one it seemed). Luckily, the tricycle driver knew where the new location is. 

The restaurant is inside the building so don't be confused when you alight in front of the address. 
Interior is quite eclectic with a mix of antique in it. Going on a non-peak hour meant that we have the place almost to ourselves. Yay!

Aside from Ilocano dishes, they also offer fusion dishes. We ordered the Poqui-Poqui pizza, Longganisa pizza and another order of Poqui-poqui for K. He can't get enough of his Poqui-poqui fix! Haha :)
It was all delicious but we still liked La Preciosa's poqui-poqui better.




2 comments
Labels: , , , , , , , , , , ,

#SundayReads: A Cook's Tour by Anthony Bourdain

By on

Carl Sagan once said that "To read is to voyage through time". That is one of the good things about reading books, they let you travel without you having to move your feet. And as Dr. Seuss says, "Oh, the places you'll go!" You only need imagination and perhaps if curiosity bites, you'll google those places especially if you're reading non-fiction to get a better feel of what you're reading.

I started reading today a book I got a few months ago, Anthony Bourdain's A Cook's Tour.




Aside from it being written by Anthony Bourdain, touted as America's boldest and bravest traveling chef, the cover picture was what really captured me to buy it. It was  a picture of Tony posed in front of one of Bayon Temple's many facades. If you've been to Cambodia, you'd be familiar with it. And since I'm currently counting down the days before I set foot in Cambodian soil, I decided to first breeze through the chapter wherein Tony ventured into a very remote place in Khmer county.

Honestly, I didn't expect a chef to write so descriptively. It was very entertaining to say the least. He has a knack for taking you alongside his journeys into parts unknown and eating god-knows-what. I do not suggest that you read this before meals if you're squeamish. If you also can't stand profanity, go read something else. This book is definitely not for you. He may come off at times as smug, harsh and insane, but at least he is honest.

Describing Chef Tony as an adventurous eater is a major understatement.

So if you're like me who believes that food and travel goes hand in hand, this book is definitely recommended.




0 comments
Labels: , , , , , , , , , ,

EAT: Trying out Magnum Manila

By on

After getting exhausted at Mind Museum last April, we decided to have an afternoon dessert at Magnum Manila so as to beat the summer heat too. It is located at the 5th floor Skypark of SM Aura Premier inside Bonifacio Global City.

Magnum Manila also called Magnum Pleasure Store is a pop-up store and will only be here in Manila for a year. The store features a Make Your Own Magnum dessert bar as well as dishes and signature desserts from two chefs: Chef Him Uy de Baron and Chef Miko Aspiras.

Indeed!

wall divider with more chocolate display!
pimped-up Magnum bars are on display at the glass window

you can see everything that goes on inside the bar

what a long line!
Got a glimpse of Chef Him Uy de Baron


For a 100 pesos, you can indulge in your own Magnum creation using different toppings, dips and drizzles depending on your taste and mood. Here's a screenshot from their webpage:


Since there was a very long line at the MYOM, we just opted to dine-in and try the signature desserts (The other dishes were still not available when we went there).

We decided to try the Cookie Dough Skillet (P250) which is composed of two vanilla Magnum bars, dark chocolate, chopped pecans and a warm chocolate cookie dough.

As well as signature Magnum bars like the #Trendcast (P100):

crumbled Speculoos cookies, roasted almonds and sea salt flakes all falling onto a white-chocolate-coated Magnum vanilla ice cream bar, topped delicately with white chocolate drizzle.


And Picnic in the Park (P100):

 Generous handfuls of quezo de bola shavings, crunchy pretzel bits and sea salt flakes, all thrown onto a milk-chocolate-coated vanilla ice cream bar. Topped with milk chocolate drizzle.


The ones with gold nuggets as well as Death by Chocolate were not available during that time so that was a slight disappointment. Personally, I liked the Cookie Dough Skillet better than the Signature Magnum bars because it was simpler. The complex flavor combinations was all too much for me. Oftentimes less is better and in my ice cream, that cliche stands.

The place was really worth a try and the interior is definitely stimulating. Here's some shots of Carlo Calma's Banaue Rice Terraces art installation:

Can you see it? :)

upon closer inspection, you'll see that it's actually made up of Magnum sticks



0 comments
Labels: , , , , , , , , , ,