Home Arts & Leisure Dining In/Out (03/31/22)

Dining In/Out (03/31/22)

Webinar Mga Kuwentong Pagkain tackles folklore and food

THE WEBINAR Mga Kuwentong Pagkain: Pinoy Food Stories — done in partnership with the University of Hawaii at Mānoa’s Center for Philippine Studies, together with the City College of San Francisco’s Department of Philippine Studies — introduces the different facets of Filipino food mythology and mysticism. The still-growing interest in Filipino food has encouraged research on its various aspects — from heirloom produce, recipes, new ways and uses as well. However, there is still very little written about how traditional knowledge and beliefs rooted in folklore have informed the ways we consume food without even thinking about it today. Chef Giney Villar takes a closer look at the various ways food and other edibles have figured in the creation of stories to explain natural phenomena and other things. Specifically, food that have been assigned magical powers and conversely magical powers that have been assigned to certain plants, animal parts and other edibles. Food historian Felice Sta. Maria will also discuss the history of cacao in the Philippines, as well as the creation of champorado using heirloom rice from the Cordilleras in her video, Balatinaw Heirloom Rice Champorado. The northern Luzon’s narrative of the origin of rice will also be presented, through a shadow play narrative. Session 1, hosted by Paolo Paculan and Pia Arboleda, will be held on April 9 at 9 a.m. (Manila), April 8 at 3 p.m. in Hawaii, and April 8 at 6 p.m. in San Francisco. Interested participants may register through this link: https://tinyurl.com/MKPHawaii2022S1.

Tatatito offers meat-free dishes for Lent

ONE of the newest Filipino food joints in Makati, Tatatito Filipino Home Kitchen opened its doors to diners just a week before Alert Level 1 was announced in Metro Manila, and just in time for the start of Lent (March 2 to April 14). As the Christian tradition involves abstaining from meat every Friday until Holy Week, the newest restaurant venture from the Mc Wilson Food Group makes this choice easier with the restaurant’s selection of meat-free dishes (which will be available all year long). These dishes include crispy Shrimp Okoy and Squash Croquettas for appetizers; Sinigang sa Miso Salmon, Lemongrass Clam Soup; Deep Fried Lapu Lapu with Pomelo, Adobong Baby Pusit, Sweet ‘n’ Sour Camaron, Bistek Bangus, and, Tuna Belly Inasal for mains; and sides like Adobong Kangkong, Ginisang Ampalaya and Mushrooms, and Salted Egg Sitaw. One of the most popular dishes in Tatatito’s menu is the Bamboo Rice, which features flavored rice cooked inside bamboo. It comes in three variants, but its Squash & Crab variant is completely free of red meat. Tatatito Filipino Home Kitchen is located at the ground floor of OPL Bldg., 100 Don Carlos Palanca St., Legaspi Village, Makati City. It is open daily (Mondays to Thursdays, 8:30 a.m. to 10 p.m.; Fridays from 8:30 a.m. to 11 p.m.; and Saturdays and days from 8 a.m. to 9 p.m.). For online orders, call 0991-300-5000 or order through GrabFood and FoodPanda (available in select locations).

Hilton Clark Sun Valley’s Xi launches Yum Cha Fest

HILTON Clark Sun Valley Resort’s Cantonese restaurant Xi recently launched an extensive dim sum menu with its Yum Cha Festival, available Wednesdays and Thursdays from 11:30 a.m. to 3 p.m. The festival menu features 30 items to choose from including Barbecued pork buns, Wok-fried “Kung Pao” chicken with nuts, Pork spare ribs, and Har gao. Diners can choose from the Yum Cha menu’s selection of starters, main course, and dessert. Price starts at P1,188 per person. Xi, which offers authentic Cantonese cuisine reinterpreted in a modern way, is open Wednesdays to Sundays for lunch 11:30 a.m. to 3 p.m. and dinner 5:30 to 9:30 p.m. For inquiries and reservations, call +63 45 598-5400 or 0917-823-1580, or visit clarksunvalleyresort.hilton.com.

Burger King launches plant-based ‘chicken’ sandwich

BURGER King Philippines has announced the launch of its Plant-Based X-tra Long Chicken, which offers the same experience as its best-selling original X-tra Long Chicken but without the meat. After the successful launch of the Plant-Based Whopper in 2020, Burger King Philippines extends its plant-based menu with this new sandwich. It is currently available in all Burger King stores in Luzon and will be available nationwide by the end of March. The Plant-Based X-tra Long Chicken consists of a crispy six-inch plant-based patty developed by The Vegetarian Butcher, topped with fresh lettuce, plant-based mayonnaise, on soft sesame seed buns. The sandwich is available for dine-in, take-out, and delivery.

Jacob’s Creek Classic line launched

JACOB’S Creek Classic, a line of premium yet affordable wines, was introduced to the media in an event held virtually via online conferencing on March 17. Jacob’s Creek is Australia’s top bottled wine brand, with over 8,800 awards and over 170 years of heritage. The company estimates that a million glasses of their premium quality wines are enjoyed all around the world every day. The Jacob’s Creek Classic line stretches across a wide variety of red and white wines, including Cabernet Sauvignon, Shiraz Cabernet, Merlot, Chardonnay, and Riesling, just to name a few. The range is ideal for drinkers who seek excellent value for money and top-notch quality in their wines. Jacob’s Creek is also launching a new look for their wine bottles, with a bold, modern curved label harkening to the shape of the water from the namesake creek, as well as the shape of the wine swirling in the glass. The Jacob’s Creek Classic line is available in leading supermarkets and e-commerce sites starting at P449. For more information on Jacob’s Creek wines, follow Jacob’s Creek on Facebook and check out Jacob’s Creek on Boozy.