Jasmine’s handcrafted mooncakes
HANDCRAFTED and prepared the traditional way, Jasmine restaurant’s chef Wong Kam On’s mooncakes are back to celebrate the Mid-Autumn Festival. Available with four fillings — namely, red bean, white lotus, red lotus, and five kernels — the mooncakes are elegantly packaged gifts for family and friends. Boxes may also be customized with a logo for a personal touch, for a minimum order of 100 boxes of four. Early birds will receive a 20% discount for orders until Aug. 15, while bulk orders with a minimum of 30 boxes will receive a 30% discount. Prices start at P588 per single box and P1,788 per box of four. Mooncakes are traditionally eaten during the Mid-Autumn Festival and symbolize unity, togetherness, and prosperity. For more information and reservations, call New World Makati Hotel at 811 6888 ext. 3338. Stay updated and follow New World Makati Hotel on Facebook (New World Makati Hotel) or Instagram (@newworldmakati).
Fruit Frappuccinos at Starbucks
STARTING July 24, Starbucks will serve up two fruity Frappuccino blended beverages — Apricot and Peach Yogurt Frappuccino and Açaí Mixed Berry Yogurt Frappuccino for a limited time only. The Apricot and Peach Yogurt Frappuccino has two fruits in three layers: peach jelly with real bits, a creamy, tangy yogurt blend, and a drizzle of apricot sauce. Making a return this season, the Açaí Mixed Berry Yogurt Frappuccino is a light purple, Açaí berry-infused drink with pearls that burst with mixed berry flavors, topped with milk foam.
NY pastry chef to do demo
PASTRY CHEF Nick Malgieri will be in town in August to show chocolate aficionados how to make cakes and pastries using cocoa and chocolates alongside local chef Jill Sandique. He will do a demo titled “A Date with Chocolate” at the World Food Expo 2018 at the SMX , Mall of Asia complex on Aug. 3 from 10 a.m. to 1 p.m. Malgieri was inducted into Who’s Who of Food and Beverage in America. In 1998 and 1999, he was voted one of the 10 best pastry chefs in America by Chocolatier and Pastry Art and Design magazines. His book, Chocolate — which was published by Harper Collins in 1998 — was included in Food & Wine magazine’s Best of the Best for 1998, was voted Best Chocolate Book in the World by the 1998 Salon International du Livre Gourmand, and was the winner of an International Association of Culinary Professionals (IACP)/Julia Child Cookbook Award for the best baking book of 1998. After a long career as a pastry chef in numerous restaurants including Windows on the World, he founded the Total Heaven Baking company, He is a consultant to Inhilco, Inc. and restaurants and pastry shops throughout the United States, and has developed recipes for a variety of food producers, and for Food and Wines From France and A.I.D.I., and the Italian Confectionery Industries Association.
Classic Pinoy merienda with a twist at Andrew Café
CLASSIC Filipino snacks such as kakanin (rice cakes), pansit (noodles), and palamig (cold drinks) take on a new look in the Merienda Menu of Andrew Café. Chef Jester Arellano, resident culinary professor of Hotel, Restaurant, and Institution Management at the De La Salle-College of Saint Benilde, together with his students, curated the new menu inspired by merienda must-haves, but are also perfect as hearty meals for breakfast, lunch, or dinner. Lumpia wrappers made in-house are used in spring rolls like piniritong lumpia, ube lumpiang sariwa, spicy laing lumpia, sisig lumpia, and shrimp sauce drenched palabok lumpia. Noodles are made from scratch for deep-fried pancit palabok, which is seasoned with eggs, chicharon (pork crackling), smoked fish flakes, squid, and drizzled with shrimp sauce; the laing ravioli, dressed in chili coconut tomato sauce; and the bestseller sisig pasta drenched in tamarind cream sauce. For something sweet there are Champorado (chocolate rice porridge) mousse cake which blends tablea (local chocolate), rice crispies, pinipig-polvoron (milk powder candy), and optional caramelized tuyo (dried fish). On the other hand, the sapin-sapin panna cotta takes layers of ube (purple yam) and coconut pudding served with jack fruit coulis and coconut sauce. Complement the meal with beverages such as langka samalamig, a serving of sago’t gulaman infused with hints of jack fruit, or the house-blend sampaloc (tamarind) juice. The merienda menu is available all day until Aug. 4 at the Andrew Café, located at the De La Salle-College of Saint Benilde Taft Campus, corner of Estrada and Leon Guinto Sts., Malate, Manila. It is open Mondays to Fridays from 7 a.m. to 6 p.m. and on Saturdays from 7 a.m. to 5 p.m.
Shake Shack coming to the Philippines
COMING soon to the Philippines is New York’s iconic modern-day “roadside” burger stand, Shake Shack. SSI Group, Inc., is bringing in Shake Shack, adding it to its roster of food offerings which incudes SaladStop!, Good Eats, and TWG Tea restaurants. Shake Shack is known for its 100% all-natural Angus beef burgers, chicken sandwiches and flat-top Vienna beef dogs, fresh-spun frozen custard, crinkle cut fries, craft beer, and wine. Shake Shack will open its first store in Manila in the first quarter of 2019.
