Etiquette de Manille & Red Archon

Archive for the ‘Culinary Affairs’ Category

Easter-rific Staycation at Nobu Hotel Manila

In Culinary Affairs, Desserts, Easter in Manila 2017, Staycation, Travel on April 13, 2017 at 8:13 am

Families looking to unwind amidst a modern and vibrant oasis can avail of a staycation at Nobu Hotel Manila that also offers a complimentary scheduled shuttle service to the nearby Shrine of Jesus church from Maundy Thursday to Black Saturday. The Holy Week Retreat package, which is available from April 9 to 16, consists of a two-night stay at P18,300 net or three nights at P24,800 net and includes: a luxurious accommodation for two persons with buffet breakfast at Nobu restaurant, DreamPlay passes for 2 adults and 2 children, daily Aqua Zumba classes, gym and pool access. Children under 12 years old are free of charge, if sharing room with parents. Daily breakfast at Nobu is complimentary for 2 adults and 2 children, 5 years old and below. For children ages 6-12 years old, buffet breakfast is 50% off the adult rate.

Families will have a grand time at DreamPlay’s Easter Sunday Celebration on April 16, from 11 a.m. to 2:30 p.m. With the Easter VIP package, guests at this DreamWorks-inspired play space are entitled to an enticing Easter brunch buffet at Chez Gingy, all day park access, fun-filled Easter activities, special Easter bag with goodies, and “Secret of the Master” movie pass at the Dream Theatre. Guests can join Kung Fu Panda’s Po and other Dreamworks characters in Easter fun activities such as Egg-stravagant Egg Hunt, photo op with Po, Gingy’s “Baking is Colorful” cooking class and dance routines by well-loved DreamWorks characters with the DreamPlay Dreamers. The Easter VIP pass is at P1,799 net per child (80 cm. & above, up to 17 years old) and P1,499 net per adult.

For inquiries and reservations, guests can call 8008080 or email or visit

Hoppy Easter Party at the Diamond Hotel Philippines

In Culinary Affairs, Easter in Manila 2017, Staycation, Table Etiquette, Travel on April 12, 2017 at 3:06 am

Join Diamond Hotel Philippines’ Hoppy Easter Party, and spend Easter Sunday hopping from one activity to the next on April 16, 2017 from 10am to 2pm at the Diamond Ballroom.

Calling all kids and kids at heart, HOP into the Easter playground and enjoy the Easter bunny game plan which includes: face and egg painting, cupcake decorating, photo booth, glimmer tattoo, kids’ salon, live musical entertainment and a magic show. Have your photos taken with giant pastel-colored eggs and adorable bunnies at the upper lobby and expect special cartoon character guest appearances – definitely worth posting on your favorite social media app. Also, kids and adults alike can indulge and enjoy an assortment of sweets, from chocolate eggs to fluffy cotton candy, and mini cupcakes that will be available for sale along with other delightful snacks from the hotel.  Bring the whole family, be amazed and explore all the treats enchantingly prepared for you. Children in Easter-inspired costumes will get a chance to win exciting prizes from the hotel and sponsors.

In the Grand Raffle Draw, kids will get a chance to win Beats by Dr. Dre headphone and speaker.  Ticket price is at Php1,000 nett per person inclusive of a take home snack box. Diamond Indulgence Cardholders will get Php100 off on the price, maximum of 4 tickets only for purchase.  For inquiries call 528-3000 ext. 8461.  Event is in partnership with Toy Kingdom, Monde Nissin, Rebisco, Resourceful International, Liwayway Marketing, Galinco, Nestle, Kiddie Party, Shutterbugs, Don Robert, Trans Abi, Red Damien, SJO Lights and Sounds, 7lily and Airlink.

Spend the Easter holidays with family and experience an Easter-rific staycation from April 10 to 16, 2017 with the hotel’s Hoppydee-Hop Room Packages. Stay overnight in a Deluxe room for only Php 5,000 nett inclusive of a buffet breakfast for 2 at Corniche, access to the swimming pool, use of the Health Club and Spa, 20% discount on massage and reflexology, and one (1) FREE ticket (per room, per stay) to the Hoppy Easter party.  Book for 2 nights and get the room at Php4,800 nett per night!  Room only offer (excludes breakfast) is also available at Php4,300 nett per night.

Room packages are applicable to local residents only. Prior reservation is encouraged. Offers may not be availed in conjunction with any other promotions or discounts. For room reservations call 528-3000 ext. 1141 and use the promo code: HOPPYEASTER.

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

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 For more information on Diamond Hotel Philippines, please visit For hotel updates and special offerings, follow the hotel on Facebook, YouTube and Google+ at Diamond Hotel Philippines, and Instagram and Twitter at DiamondHotelPh.

Indonesian Food Festival at Sofitel Manila

In Culinary Affairs, Table Etiquette, Travel and Culture on March 13, 2017 at 7:23 am

Spiral brings the vibrant flavors of Wonderful Indonesia with its latest culinary series, Flavors of the World.  Sofitel Philippine Plaza Manila presents Chef Pradipta Bayu Primaputra of Hotel Pullman Jakarta, Indonesia.  Come and feast on culinary favorites from the Emerald of the Equator including noodle dishes, spicy Mie Goreng and the wok-fried vermicelli noodle and vegetables, Bihun Goreng.

My personal favorites—Crispy Fried Chicken with Galangal, Beef Stew with Coconut Cream with a mix of exotic herbs and “Sup Buntut” Indonesian Oxtail Soup with a twist of lime.  Celebrate the colorful cuisine of  Indonesia as Spiral features a flavorful selection from its Asian stations available for lunch and dinner from March 13 to 19, 2017.

By Pauli Antoine, Etiquette de Manille


Tea Vignettes and Romance Stories

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


“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


“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


#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

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


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


Healthy California Raisins Cookie Recipe by Chef Miko Aspiras

In Articles, Culinary Affairs, Desserts, Healthy Snacks, Tea Etiquette on June 7, 2016 at 1:23 pm
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California Raisins Cookie recipe, personalize it with the topping of your choice…

170g California Raisins
100g brown sugar
25g white sugar
112 g unsalted butter (softened but not melted)
2 pcs egg whole
195g All purpose flour
2g baking soda
2 g iodized salt
1 g baking powder
2 g vanilla extract


  1. Sift all dry ingredients together, set aside.
  2. Using a hand mixer or a standing mixer, cream the butter white and brown sugars using a paddle attachement until mixture is light and airy.
  3. Add in eggs one at a time, add in vanilla extract.
  4. Using a rubber scraper or spatula, fold in dry ingredients lightly and evenly.
  5. Lastly fold in raisins.
  6. Spread mixture in a flat baking tray and chill until dough is firm.
  7. Scoop cookie mixture (30g each) on a non-stick baking tray
  8. Bake at 170 degrees C for 6 minutes.

California Raisins are available in leading super =markets nationwikde. To know more about California Raisins, visit and or like them at Facebook at

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Healthy California Raisins and Afternoon Tea Table Setting

In Articles, Culinary Affairs, Desserts, Healthy Snacks, Table Etiquette, Tea Etiquette on June 7, 2016 at 12:58 pm
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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.