Etiquette de Manille & Red Archon

Archive for the ‘Uncategorized’ Category

Easter-rific Staycation at Nobu Hotel Manila

In Uncategorized on April 13, 2017 at 8:15 am

Source: Easter-rific Staycation at Nobu Hotel Manila

Hoppy Easter Party at the Diamond Hotel Philippines

In Uncategorized on April 12, 2017 at 3:14 am

Source: Hoppy Easter Party at the Diamond Hotel Philippines

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

Full Moon Bridge

In Uncategorized on March 12, 2017 at 1:20 am

Source: Full Moon Bridge

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


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.

Champagne Lounge: Angel Champagne

In Articles, Tasting Notes, Uncategorized, Wine, Wine is King on May 18, 2016 at 1:58 pm

Tasting Notes by Pauli Antoine. This Angel Champagne appeals to the style conscious consumer. You will love its bottle presentation, packaging and sensitive pricing.  I  fell in love with the “White Angel”.  Angel is a cuvée blended from three different grape varieties: Chardonnay, Pinot Noir and Pinot Meunier.  Pauli Antoine at The Champagne Lounge at ProWine Asia Singapore April 2016 . Angel Champagne

Champagne Brut: The colour is intense, the nose is fresh with  a precision to the pear, green apple, white flowers and mineral aromas. Long and elegant finish.

“The White Angel” Champagne Brut Rose: The colour is delicate while the nose is intense with layers of small red berries, pomegranate, strawberries, and floral bouquet. The finish is delicate.

Champagne Brut Vintage: The colour is intense with fruity aromas. There is
the depth and richness of brioche, quince, pear, and toasted nut aromas. This wine has a wonderful length and sublime finish.

Tasting Notes by Pauli Antoine

In Articles, Uncategorized, Wine, Wine is King on May 16, 2016 at 1:13 pm

Masterclass with WSET at ProWine Asia


WINE & SPIRIT EDUCATION TRUST, WSET  is regarded as the international standard in wine and spirit education for professionals and enthusiasts.

When you are buying wines, what does the seller mean by  “well-balanced” and how do you check that?

The language of wine: a Systematic Approach to Tasting by Jude Mullins DipWSET – International Director, WSET

Jude Mullins guided us through the language of WSET’s Systmatic Approach to tasting, which is increasingly becoming the language of the international wine professional. At the masterclass of Mullins, we identified the key characteristics of particular wines and how to describe those characteristics at the right level.

For a systematic approach to tasting wine, you start with the right questions—

Here are some ways of questioning. Example: What is the appearance of this wine? Clear or Hazy? What is the intensity of this wine? Pale or Deep?

WSET Systematic Approach to Tasting Wine

  • Appearance – clarity, intensity, colour
  • Nose – condition, intensity, aroma, characteristics
  • Palate – sweetness, acidity, tannin, body, flavour, characteristics, finish
  • Conclusions – quality


  • clarity – clear – hazy
  • intensity – pale – medium – deep
  • white wine – lemon – gold – amber
  • rosé – pink – salmon – orange
  • red – purple – ruby – garnet -tawny



The Essence of Amuma

In Uncategorized on March 10, 2015 at 12:19 am

The Essence of Amuma.

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—