In this day and age, malls are the to go to places of the young and old alike. I guess for many, one simple way of experiencing "the good life" is by going to the malls. While most people like the big malls, I on the other hand, love the ambiance and accessibility of small malls. In Metro Manila, my most liked places to go to are Greenbelt, Rockwell, Podium and Shangri-La Plaza. I dislike big crowds and try to avoid it as much as I could, maybe because I got lost in it twice when I was a kid.
Tuesday, December 22, 2015
Friday, July 26, 2013
If you are looking for a different kind of dining experience, then Blackbeard's Seafood Island is the place for you. The restaurant which recently opened at The District, Ayala North Point in Talisay City is known for it's "boodle style" of serving food. For those unfamiliar with this style of eating, Boodle originated from the military (Boodle Fight) where "long tables are prepared and food are on top of the banana leaves. Viands and rice ready to eat using your bare hands, jugs of water are prepared on the side to wash hands before the “eating combat”. With the signal to start the boodle fight, everyone aims for his/her position". Of course, at Blackbeard's Seafood Island, the boodle which was the brainchild of Chef Chang Magdaluyo, part-owner and resident chef is done with a lot more finesse and style. Take a look at the different boodle feasts in their menu list:
Friday, July 05, 2013
I love Japanese food and so, I was looking forward with great anticipation to the grand opening of the first ever SumoSam restaurant in Negros Occidental. This is their 28th store in the country and is located at the The District North Point in Talisay City. "This is clearly another milestone for us", Marvin Agustin, actor turned entrepreneur and chef said, referring to the fast pace of the chain's growth in recent years. SumoSam was started 8 years ago by Marvin together with two friends, Raymund Magdaluyo and Ricky Laudico. According to him there is always something new in their menu every 6 months and that they have roving Chefs from their head office to ensure the consistency and quality of their food in all their stores. All their kitchen have stations manned by “specialists”, such as as the sushi, teppan and the ramen stations. It was also mentioned that they would source locally whatever fresh produce they need, as long as it is available in the province.