Archive for the ‘Travel and Culture’ Category
Indonesian Food Festival at Sofitel Manila
In Culinary Affairs, Table Etiquette, Travel and Culture on March 13, 2017 at 7:23 amSpiral 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
Full Moon Bridge
In Travel and Culture on March 12, 2017 at 1:11 amKoishikawa Korakuen Gardens – Springtime in this ancient garden at the heart of Tokyo—known for its fairytale bridges, mystical ponds and hues of green— awaits the rebirth of weeping blossom trees. Koishikawa Korukuen was completed in 1629, created for ruler Tokugawa Mitsukuni. Korukuen means “garden of enjoying pleasure or power, later on.” The Japanese government designated this garden from the Edo Period as both a Special Place of Scenic Beauty and a Special Historical Site. This Engetsu Bridge serves as a window into the past. #thinkpink at #KoishikawaKorakuenGardens #PauliAntoine #EtiquettedeManille #CulturalEtiquette
#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.
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.
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—
New World Makati Hotel’s Executive Chef Robert Davis
Executive Chef Robert Davis
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! (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. (Photo by Pauli Antoine)
Savour Australia at New World Hotel this October until the 8th of November 2015.
The romance of Ladurée and genteel tea leaves in Paris
In Desserts, Tea Etiquette, Travel, Travel and Culture on October 2, 2015 at 8:01 am- Photos by Pauli Antoine
- Parisian tea salons. In 1862 Louis Ernest Ladurée, a miller from southwest France, fashioned a bakery at one of the most elegant business districts in Paris. Ladurée pastry shop’s decor was designed by Jules Cheret, a famous painter and poster artist. Cheret inspired by the painting techniques used for the ceiling of the Sistine Chapel and the Garnier Opera.
Ladurée Dessert Shop and Tea Room · Madeleine 16 rue Royale (Rue Saint-Honoré), 75008 Paris, France
Delightful double-decker French Macaron framboise rose at Ladurée’s Parisian tea room. Love the balance of sweetness and rose flavor.
Ladurée Beauté home fragrance
Ladurée romantic boxes
A token from Paris—Ladurée keychain ring Eiffel Tower Macaron charms my heart…
Ladurée Beauté floral candles
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!
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 catch!
Cebu’s Forever Love: Temple of Leah, Art Gallery and Museum
In Travel and Culture on May 20, 2015 at 2:00 pm- Witness the love stories here at Temple of Leah, a promising landmark of forever love… Temple of Leah built 2012 A.D. by Teodorico S. Adarna and family in memory of his beloved wife.
Panoramic view of Cebu from Temple of Leah, a Greek-inspired architecture, a symbol of undying love of a husband for his most beloved Leah. Leah Villa Albino-Adarna’s lifetime collection of art will be showcased in the 24 chambers of this Temple for the members of her family who cherish her memory…
We visited the art gallery and museum dedicated to our grand aunt Leah Villa Albino-Adarna. She was chosen Matron Queen of her Alma Mater, the University of Southern Philippines. This nine-foot bronze statue portrays her composure and regal bearing when she was crowned. Temple of Leah built 2012 A.D. by her most loving husband, Teodorico S. Adarna and family.
“I constructed this temple in the year 2012 A.D. as a symbol of my undying love and ceaseless devotion to Leah Villa Albino-Adarna, my wife of 53 years. I adopted an architectural and structural design that can withstand and still be appreciated for a millenium so this Temple will become a landmark of Cebu…” ~ Teodorico S. Adarna
Lebanon Chateau Ksara Winery
In Articles, Travel and Culture, Wine on March 30, 2015 at 5:15 am
CHATEAU KSARA Lebanon’s oldest winery by Pauli Antoine The historical Chateau Ksara is not only Lebanon’s oldest winery, it is one of Lebanon’s oldest and most successful businesses. The winery’s more than 150 years of uninterrupted production, even in times of change, is a remarkable achievement and a source of immense national pride for the people of Lebanon. The success of Chateau Ksara is a continuation of a colorful winemaking and trading history that dates back more than 5,000 years. Lebanon sits on the site of ancient Phoenicia, one of the world’s oldest merchant civilizations, and one of the first to sell wines to other nations. The passion for viticulture grew out of necessity. The Phoenicians lived in the ancient ports of Byblos, Sidon and Tyre where arable land was scarce. It made sense to grow grapes and produce wines in exchange for gold or other crops. The Phoenicians’ trading fleets carried wines throughout the Mediterranean to Egypt, Carthage, Cyprus, Greece, Rome, Sardinia, Spain, and beyond the Straits of Gibraltar to France and England.
The Jesuits sold the winery to its present owners in 1973. After many years of hard work and innovations, their efforts have been rewarded with the chateau’s success as the nation’s largest wine producer, attracting more than 70,000 visitors every year. Today, one in every three bottles of Lebanese wine is produced at Ksara and exported to over 30 countries.
Chateau Ksara’s amazing 2km long caves and its Vineyards… After Ksara take a side trip to the ruins in Baalbek and visit the temple of Bacchus, the Roman god of wine.
Lebanon’s oldest winery is merely continuing a 5,000-year-old trading tradition.
Chateau Ksara, Lebanon.
Lebanon sits on the site of ancient Phoenicia.
Here’s the beautiful Jounieh Bay, Shrine of Our Lady of Lebanon Mont Harissa, photo by Pauli Antoine
The Jesuits sold the winery to its present owners in 1973. After many years of hard work and innovations, their efforts have been rewarded with the chateau’s success as the nation’s largest wine producer, attracting more than 70,000 visitors every year. Today, one in every three bottles of Lebanese wine is produced at Ksara and exported to over 30 countries.
Chateau Ksara, oldest winery in Lebanon by Pauli Antoine, featured by F&B World Magazine
Look at these Olive trees…
Great wines by Chateau Ksara, Lebanon
Cool and chilly in these 2km long caves at Chateau Ksara Winery and Vineyards, Lebanon…
at the vineyards of Chateau Ksara, Lebanon
Thanks to Chateau Ksara, Rania and Maura!
Chateau Ksara carries the ancient legacy of winemaking in the Mediterranean—
Lebanese Sweets and Lighthouses
In Tea Etiquette, Travel, Travel and Culture on June 20, 2014 at 10:50 amEuropean and Middle Eastern Sweets, perfectly crafted in Lebanon!
When visiting Lebanon, you shouldn’t miss three places—Sea Sweet Patisserie, The House of El Douaihy Sweets and Al Manara. Autumn 2013 Pauli Antoine | All Rights Reserved-
Sea Sweet Patisserie opened in 1973, and now has more than a dozen stores in Lebanon. In 2008, its first international store opened in Sydney. Autumn 2013 Pauli Antoine | All Rights Reserved
We surprised our beautiful host with stunning SeaSweet desserts…
Our gracious host prepared a festive table with fruits and Limoncino…
The Romantic Al Manara!
The Old Lighthouse in Beirut built in the 1850’s. Manara is Arabic for lighthouse. We had our Sunday sunset dinner by the old Al Manara with the view of the Mediterranean sea. Our host has a beautiful roof-top garden; her building is right next to the Al Manara and American Lebanese University.
On Rue Manara! Breathtaking view of modern Beirut, the new lighthouse, stadium and the Mediterranean sea. Lebanon was a French protectorate from 1920 until the 1950’s. The modern lighthouse was built closer to the water. Autumn 2013 Pauli Antoine | All Rights Reserved
Don’t forget to try Sea Sweet’s Tiramisu . Chocolate Éclair . 3 Chocolat . Black Forest . Vanile Éclair . Swiss Roll . Cheese Cake .
Tarte Strawberry . Tarte Chocolat
Heavenly Tartes! Tarte Exotic. Tart base filled with custard cream topped with mixed fresh fruits
Tarte Banane. Tart base filled with custard cream, banana pieces & a sprinkle of cinnamon
Baba au Rhum (alcohol free). Sweet syrup infused sponge with pineapple centre and topped with fresh cream
Boule. A chocolate encased sensation with a soft centred choc-nut dough
White Forest. White sponge with fruit pieces and fresh cream, topped with shavings
Charlotte Strawberry. Strawberry infused mousse with custard and fresh cream
Sablé. Oversized chocolate-covered flat biscuit with chocolate filling
Choux a la Crème Chocolat. Custard filled cream ball with shaved chocolate topping
Bahamas. Mousse mixture with an exotic banana twist
Acajou. Chocolate encased arc of caramel and chocolate mousse centre
Mousse Chocolat. Belgium chocolate mousse encrusted in chocolate
DOUAIHY is one of the leading gourmet Lebanese pastries in town.
The best tasting Lebanese Baklava and Knafe are made by DOUAIHY!
The House of El Douaihy (pronounced doo-wahee), is a prominent and noble Lebanese-Levantine family of French origin. Throughout history, the Douaihys endowed the community with a host of illustrious men. Highly loved and respected by their subjects, the Douaihys are known to be a religious family that fostered four Patriarchs, seventeen Bishops, and hundreds of monks and nuns. To this day, the clan remains a well-spring of academics, diplomats, generals, parliament members, artists and confectioners! They have one of the best confectionery shops in Lebanon and the most heavenly Baklava I have ever tasted!
Sweets from the House of El Douaihy |Autumn 2013 Pauli Antoine | All Rights Reserved
Beirut Airport!
You can still catch DOUAIHY sweets at the airport to take home with you.
This special Baklava set with a photo of Byblos is for my friend, Mikaela in Dubai. Byblos is one of the oldest fishing villages in the region.
This one goes to Manila!
Pauli Antoine 