Etiquette de Manille & Red Archon

Archive for the ‘Culinaria Icons’ Category

Green Art

In Cosmic Green, Culinaria Icons, Culinary Affairs, Healthy Snacks, Table Etiquette, Uncategorized on April 9, 2017 at 1:01 pm

Green Art provides the best organic live microgreens for the discerning chefs and foodies by @green_art_ph #organic #local #urbanfarming #microgreensarehere #farmtotable #pauliantoinedines #greentable #etiquettedemanille

Spanish Food Festival at Diamond Hotel Manila from April 3-9, 2017

In Articles, Culinaria Icons, Culinary Affairs, Spanish Food on April 4, 2017 at 4:26 am

#ExquisitaComidaEspañola  Relish these exceptional culinary treats by Diamond Hotel’s newest Spanish Executive Chef Francisco Coque—Mejillones a la Vinagreta (Mussels with vegetable vinaigrette), Cochinillo Asado (Roasted whole Suckling Pig stuffed with truffle rice) and Paella Negra served with Aioli.  Enjoy the Chorizo, Salchichon and Jamon Iberico.  Cheese lovers—savor unlimited Manchego, Majorero, Idiazabal cheeses and pair them with your favorite wines. Over coffee and sweet conversations, don’t miss the Churros con Chocolate, Tocinillo de Cielo and Crema Catalana. Diamond Hotel Philippines’ Spanish Food Festival from April 3 to 9, 2017.

SPANISH FOOD FESTIVAL AT DIAMOND HOTEL For restaurant reservations, call (632) 528-3000 ext. 1121.

Diamond Hotel Philippines is located at Roxas Boulevard corner Dr. J. Quintos Street, Manila. For inquiries, please call (632) 528-3000 or email guestservices@diamondhotel.com. For more information on Diamond Hotel Philippines, please visit www.diamondhotel.com. For hotel updates and special offerings, follow the hotel on Facebook, YouTube and Google+ at Diamond Hotel Philippines, and Instagram and Twitter at DiamondHotelPh.

Tea Vignettes and Romance Stories

In Articles, Culinaria Icons, Culinary Affairs, Tea Etiquette, Uncategorized on September 24, 2016 at 3:22 am

HIGH OR LOW TEA?

“High” and “low” refer to the height of the table—high for dining, low for parlor furniture.   High tea was a working-class family meal served on a high table at the end of the workday between 5 to 7 pm.  Afternoon tea or low tea, was traditionally an elite social gathering with doilies and dainty foods served between 3-5 pm on low tables.

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Quality tea cakes, meticulously crafted by the chefs of Raffles Makati with premium U.S. dried fruits and nuts imported by Dane International #USNuts #USDriedFruits #DaneTeaSalon

Royal Tea: Afternoon tea with a glass of sparkling white Zinfandel by Beringer Vineyards, and carefully crafted sweets using premium U.S. dried fruits and nuts imported by Dane International #DaneTeaSalon #BetterBeckons #BeringerPH #happylivingwine

Chefs, restaurateurs, food journalists and friends gathered once again to have some tea. Guest of Honor Eloisa Klecheski acknowledged the good efforts of  Aida Garcia and Elaine Gatchalian of Dane International,  Kathy Yao Santos of Happy Living, and Vicky Choi of PTC Commercial.

Thoughtfully selected menu featuring the best dried fruits and nuts, delectable sausages, and beautiful wines from the United States.

Friends joined one of the afternoon tea salon games—Name that Romantic Tune

There are “tea-centric” variations you can adapt when hosting afternoon tea.

Bridge Teas. Custom dictates bridge games begin at 1 pm followed by casual or elaborate tea at 3 pm.

Cream Tea. Very light—scones, Devonshire cream and preserves.

Light Tea. afternoon Tea excluding assorted sandwiches and savories.

Luncheon a la afternoon Tea. Ah, the best of both worlds so as not to forsake teatime. Many establishments wisely offer afternoon tea menus during luncheon hours.

Strawberry Tea. Traditionally served during spring and summer, with fresh strawberries, whole or sliced, with Devonshire cream and granulated, brown or confectionery sugar.

Tea Dance or Thé Dansant (French, literally dancing tea) is an afternoon or early-evening dance among women of leisure and men of prominence. The fashion was as elaborate as the music, from Ragtime, Tango to the Charleston. Special china porcelain with a gold border was created to celebrate the popularity of the Tango Teas.

Always a pleasure to design Afternoon Tea Salon events for Dane International Commodities.  #DaneTeaSalon

Etiquette de Manille designs Afternoon Tea events with etiquette instruction. #teavignettes #romancestories #teaetiquettebyPauliAntoine #PauliAntoine #EtiquettedeManille

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“There are few hours in life more agreeable than the hour dedicated to the ceremony known as afternoon tea.”  ~Henry James, The Portrait of a Lady

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#Nobulent dishes by Nobu New York’s Filipino Executive Chef Ricky Estrellado

In Articles, Culinaria Icons, Culinary Affairs, Japanese Fine Dining, Service Etiquette & Protocol, Travel and Culture on August 21, 2016 at 5:07 am
NOBU MANILA 2016-3

FROM NEW YORK TO MANILA—Filipino Executive Chef Ricky Estrellado featured special Omakase set menu dinner of classic Filipino dishes infused with Japanese-Peruvian inspirations last August 18 & 19, 2016.  It was a wonderful collaboration with Nobu Manila’s Michael de Jesus.

NOBU Tartar 2016Something fresh and healthy—Tuna Kinilaw Tartar with Kizami Wasabi. I ordered and paired this with Matsuhisa Private Selection Russian River Valley Chardonnay, California. Cheers!

Soft seating lounge tables for relaxed dining; diners may also choose to reserve the dining table, sushi bar, the patio or the floating cabanas. Check out the leaf inlay ceiling at the main dining hall.

Omakase onegaishimas, this means “Chef, I’m in your hands”. Omakase is the Japanese tradition of letting a chef choose your order. The word means “I will leave it to you.” It’s a fine Japanese practice that gives the chef artistic liberty and the diner an unforgettable dining experience. Here are the #Nobufied dishes—

Zensai [Appetizer] or hors d’oeuvre \ȯr-ˈdərv\ . Sisig, Foie Gras, Gyoza Cone

Tuna Kinilaw Tartar with Kizami Wasabi

サラダSarada [Salad] Green Papaya Salad in Shiso Crepe and Lapu Lapu with Jalapeno or Matsuhisa Dressing

Yellowtail New Style with Green Mango Salsa

スープ Sūpu [Soup] Spiny Lobster Tempura Miso Sinigang Consomme

Shusai [Main Dish] Sous Vide Crispy Pata with Amasu Ponzu and Brussel Sprouts “Laing”

Beef Short Ribs Kare-Kare Anticucho

Su·shi—Saba Tinapa Syle, Local Tuna Toyomansi, Whitefish Sharshado Style, Salay Salay Paksew, mixed Seafood Kilawin Taco

デザートDezāto [Dessert] Nobu Style Halo-Halo #Nobulent sweet endings!
This extra fine shaved ice is just like the tip of the iceberg, topped with chewy mochi and other fine ingredients beneath were passion fruit, coconut milk, berries, beans, flan, ice cream…yummy and another pleasant surprise, there were crunchy bits of Matcha chocolate in my Halo-Halo. Again, I’m #Nobufied Lovely Omakase set menu dinner of classic Filipino dishes infused with Japanese-Peruvian inspirations by Nobu New York’s Exec Chef Ricky Estrellado and Nobu Manila’s Michael de Jesus #PauliAntoine #pauliantoinedines #etiquettedemanille #fineserviceetiquette #NobuManila #Nobu

NOBU MANILA 2016-2

Enjoy your stay in this 68 sqm suite, just a few steps away from Nobu Restaurant Manila.

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Healthy California Raisins with Chef Miko Aspiras

In Culinaria Icons, Culinary Affairs, Desserts, Healthy Snacks, Tea Etiquette, Uncategorized on June 7, 2016 at 12:35 pm

#healthycalraisins with Chef Miko Aspiras, California Representative Richard Lieu and Dane International Commodities Inc. Aida Garcia.

Savour Australia at New World Hotel

In Culinaria Icons, Culinary Affairs, Travel and Culture on October 8, 2015 at 4:54 am
Savour Australia at New World Hotel. Enjoy this medium rare grilled Steak Ribeye with corn and cherry tomatoes—

Savour Australia at New World Hotel. Enjoy this medium rare grilled Steak Ribeye with corn and cherry tomatoes—

New World Makati Hotel's Executive Chef Robert Davis

New World Makati Hotel’s Executive Chef Robert Davis

Executive Chef Robert Davis

Executive Chef Robert Davis

Guest Chef Tim Hollands joins the kick off the promotion last week with a curated wine and cheese pairing, followed by a presentation of the special menu items exclusively available during the three-week promotion at the New World Makati Hotel.

Guest Chef Tim Hollands joins the kick off promotion last week with a curated wine and cheese pairing, followed by a presentation of the special menu items exclusively available during the three-week promotion at the New World Makati Hotel.

Enjoy Australia's quality cheese at its best!

Enjoy Australia’s quality cheese at its best!  (Photo by Pauli Antoine)

Cheese Dates starts on October 19 at the Lounge of the New World Makati Hotel; enjoy fine Jindi and Ashgrove cheeses from Victoria and Tasmania, and may be paired with De Bortoli DB Family Selection Wines at The Lounge.

Cheese Dates starts on October 19 at the Lounge of the New World Makati Hotel; enjoy fine Jindi and Ashgrove cheeses from Victoria and Tasmania, and may be paired with De Bortoli DB Family Selection Wines at The Lounge. (Photo by Pauli Antoine)

Savour Australia at New World Hotel this October until the 8th of November 2015.

Savour Australia at New World Hotel this October until the 8th of November 2015.

Australian Oranges Now in Season!

In Cosmic Green, Culinaria Icons, Culinary Affairs, Tea Etiquette on July 30, 2015 at 10:56 am
The Australian Embassy, in partnership with Citrus Australia and the Victorian Government, launched 'Australian Oranges - Now in Season', to mark the season and availability of Australian oranges in the Philippines.

The Australian Embassy, in partnership with Citrus Australia and the Victorian Government, launched ‘Australian Oranges – Now in Season’, to mark the season and availability of Australian oranges in the Philippines.

Grilled chicken with honey and Orange sauce

Grilled chicken with honey and Orange sauce

Chris Everingham of the Philippine Volcanoes and Chef Wade Watson of Bondi & Bourke

Chris Everingham of the Philippine Volcanoes and Chef Wade Watson of Bondi & Bourke

At the launch, Australian Ambassador Bill Tweddell and Fil-Aus celebrities Iya Villania, Chris Everingham of the Philippine Volcanoes and Fely Irvine. Chef Wade Watson of Bondi&Bourke highlighted that ‪#‎AussieOrangesPH‬ can be enjoyed as a healthy and delicious snack, in smoothies, salads, or used as an ingredient in a range of sweet and savoury recipes. Oranges have long been considered a valuable part of a healthy and nutritious diet and it is well established that nutrients in citrus promote health and provide protection against chronic disease.

At the launch, Australian Ambassador Bill Tweddell and Filipino-Australian celebrities Iya Villania, Chris Everingham of the Philippine Volcanoes and Fely Irvine. Chef Wade Watson of Bondi&Bourke highlighted that ‪#‎AussieOrangesPH‬ can be enjoyed as a healthy and delicious snack, in smoothies, salads, or used as an ingredient in a range of sweet and savoury recipes. Oranges have long been considered a valuable part of a healthy and nutritious diet and it is well established that nutrients in citrus promote health and provide protection against chronic disease.

'Australian Oranges - Now in Season'  from 28 July to 31 August 2015. Visit Landmark, Robinsons, Rustans, S&R, Shopwise, and SM Supermarkets. Filipinos can look forward to enjoying Australian oranges that are not only healthy, fresh, and safe, but also affordable.

‘Australian Oranges – Now in Season’ from 28 July to 31 August 2015. Visit Landmark, Robinsons, Rustans, S&R, Shopwise, and SM Supermarkets. Filipinos can look forward to enjoying Australian oranges that are not only healthy, fresh, and safe, but also affordable.

Rib-eye with Oranges

Rib-eye with Oranges

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Lovely Orange cheese dessert!

Lovely Orange cheese dessert!

With Trade Director of the Victorian Government Ms. Suzzane Ong, Marilen Fontanilla, Dolly Zulueta, Cook Magazine's Editor-in-Chief Dino Datu

With Trade Director of the Victorian Government Ms. Suzzane Ong, Marilen Fontanilla, Dolly Zulueta, Cook Magazine’s Editor-in-Chief Dino Datu

Filipino Culinary Treasures at Diamond Hotel

In Culinaria Icons, Travel and Culture on June 5, 2015 at 2:47 am
Manila, Philippines – Diamond Hotel Philippines presents “Feasts from the Filipino Kitchen,” featuring homegrown culinary personality Dedet dela Fuente Santos and famous Pepita’s Kitchen.
Dedet takes culinary treasures to the next level.
The Lechon Diva’s creations reached as far as Singapore and New York.  Catch Dedet’s modern style of stuffing lechon with different rice mixes at Corniche, Diamond Hotel from June 3-14, 2015.

Photos by Pauli Antoine
For starters, you must try the Selection of Pate —Balut, Laing, Liver with Mango... For starters, you must try the Selection of Pate -Balut, Laing, Liver with Mango…

Pepita’s French Lechon de Leche -  stuffed with  truffle rice was named Tastiest Dish in Asia in London by Chowzter in 2014.

Pepita’s French Lechon de Leche – stuffed with truffle rice was named Tastiest Dish in Asia by Chowzter, London in 2014. The best of Pepita’s Kitchen Degustacions will be served in Diamond Hotel’s buffet from June 3 to June 14. Celebrate with Truffle Rice Stuffed de Leche, Sisig Rice Stuffed de Leche and Original Dedet’s Lechon

Vinegar is King: Selection of Chicharon (Bulaklak, Balat ng Manok, Bituka) served with Pinakurat Vinegar, Spiced Soy-Vinegar, and Green Mango Sour Sauce

Vinegar is King: Selection of Chicharon (Bulaklak, Balat ng Manok, Bituka) served with Pinakurat Vinegar, Spiced Soy-Vinegar, and Green Mango Sour Sauce

Why not pair your favorite Bagoong with Salted Egg, Kamias, Guava Slices, Singkamas Slices, Sweet Dried Mango and Champoy Powder!

Why not pair your favorite Bagoong with Salted Egg, Kamias, Guava Slices, Singkamas Slices, Sweet Dried Mango and Champoy Powder!

Diamond Hotel's Chef Marko and Pepita's Kitchen Dedet dela Fuente Santos.  You have to try Chef Marko's Goto with foie gras and other condiments--- Crispy Tofu, Calamansi Slices, Boiled Quail Egg, Fish Sauce, Spring Onions, Foie Gras Cubes, Crispy Shallots, Fried Garlic

Diamond Hotel’s Chef Marko and Dedet dela Fuente Santos of Pepita’s Kitchen.

You have to try Chef Marko’s Goto with Foie Gras Cubes and Crispy Tofu, Calamansi Slices, Boiled Quail Egg, Fish Sauce, Spring Onions, Crispy Shallots, Fried Garlic…

Fresh tablescapes at Corniche!

Fresh tablescapes at Corniche!

Fresh catch!

Fresh catch!

Dining at Purple Yam, New York

In Culinaria Icons, Travel on April 12, 2015 at 6:53 am
Dining at Purple Yam, New York with Chef Romy Dorotan and friends—

Dining at Purple Yam, New York with Chef Romy Dorotan and friends—

When in New York, don’t miss Chef Romy Dorotan and Amy Besa’s Purple Yam

Here’s to celebrate the wonderful food creations and beverage concoctions of Romy—a Filipino culinary icon, proud of his heritage, well-celebrated in New York City.

Purple Yam's Signature Blends

Purple Yam’s Signature Blends

Purple Yam's Signature Blends by Romy Dorotan

Purple Yam’s Signature Blends by Romy Dorotan

Romy prepared wonderful Martinis for us at Purple Yam, New York. The Signature Blends made for Purple Yam— Mount Apo blend, Demon Flower and Indigo Saffron Palette

Romy prepared wonderful Martinis for us at Purple Yam, New York. The Signature Blends made for Purple Yam— Mount Apo blend, Demon Flower and Indigo Saffron Palette

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Martinis in New York! Wonderful creations, we tried them all at Purple Yam. You must try the Passion Fruit, Rasberry, Guava, Young Coconut or Thai Chile Pepper.  Thanks to Romy Dorotan and Amy Besa of Purple Yam, New York.

Martinis in New York!
Wonderful creations! We tried them all at Purple Yam. You must have the Passion Fruit, Rasberry, Guava, Young Coconut or Thai Chile Pepper.
Thanks to Romy Dorotan and Amy Besa of Purple Yam, New York.

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Purple Yam’s Homemade Ice Creams and Sorbets—Purple Yam, Jackfruit, Avocado

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Dumplings, Noodles, Pancakes, Pinoy dishes and homemade desserts are all so good here!

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Feeling close to home— One of my favorite desserts was prepared by Romy Dorotan at his restaurant in New York City.

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LYON, FRANCE – Pastry Team Philippines makes it to World Pastry Cup 2015

In Culinaria Icons, Uncategorized on January 24, 2015 at 7:39 pm

Coupe du Monde de la Pâtisserie-pastry’s equivalent of the Olympics-

Lyon, France PAP

History in the Making — Today, January 25, 2015, The Pastry Team Philippines competes in the World Pastry Cup for the first time in 26-year history. First competing Pastry Team to carry the flag for Philippines in the 2015 Coupe du Monde are Bryan Dimayuga, Vicente Cahatol and Rizalino Mañas Jr. together with their chef mentors Buddy Trinidad, James Antolin, Penk Ching, Peachy Juban, Jackie Ang-Po and Miko Aspiras—