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
Archive for the ‘Culinaria Icons’ Category
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In Cosmic Green, Culinaria Icons, Culinary Affairs, Healthy Snacks, Table Etiquette, Uncategorized on April 9, 2017 at 1:01 pmSpanish 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 amHIGH 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.

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 amFROM 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.
Something 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

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 pmChef Tim Hollands, Executive Chef Robert Davis, Marilen Fontanilla, New World Hotel, Rivka T. Nagtalon
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—

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.
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.

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.
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…

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

Why not pair your favorite Bagoong with Salted Egg, Kamias, Guava Slices, Singkamas Slices, Sweet Dried Mango and Champoy Powder!
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…
Dining at Purple Yam, New York
In Culinaria Icons, Travel on April 12, 2015 at 6:53 amWhen 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.

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

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.
LYON, FRANCE – Pastry Team Philippines makes it to World Pastry Cup 2015
In Culinaria Icons, Uncategorized on January 24, 2015 at 7:39 pmCoupe du Monde de la Pâtisserie-pastry’s equivalent of the Olympics-

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—