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Jereme Leung celebrates the harvest

COCONUT Superior Soup under Pastry Crust

Fresh ingredients, even herbs from the Conrad’s garden, made it into a special lunch

THE THEME of celebrity chef Jereme Leung’s return to the Philippines was a majestic harvest, a reason to celebrate amidst the difficulties of the past two years. Mr. Leung’s China Blue at Conrad Manila harvested more than herbs during his visit. Last month, Mr. Leung’s restaurant won the ninth spot in Tripadvisor’s list of Top 10 Fine Dining Restaurants in Asia.

“We are extremely proud as a team. We are mostly grateful for having a very good team here,” he said in an interview with BusinessWorld. (https://www.bworldonline.com/arts-and-leisure/2022/09/29/477214/the-conrads-china-blue-by-jereme-leung-makes-it-to-tripadvisors-top-asian-fine-dining-restaurants-list/).

Mr. Leung had been presented with the Five Star Diamond Award by the American Academy of Hospitality Science in 2000 and 2008.

His celebratory menu with six courses called “Majestic Harvest,” unfortunately, was only available until Sept. 29. However, he guesses that some of the dishes will make it to the restaurant’s main menu.

The meal opened with a combination platter of dim sum, including Marinated King Oyster with Chinese garlic vinegar sauce, Deep-fried Egg White Pillow Spring Roll with sea urchin black garlic, and Pan-fried Shao Hsing Yellow Wine Chicken Pancake with Black Caviar. The King Oyster mushroom and the Yellow Wine Chicken Pancake were rustically luxurious (but then, as in the chicken’s case, that tends to happen when dishes are sprinkled with black caviar).

Next came a crowd favorite, a Coconut Superior Soup Stock with a pork and shrimp dumpling and dried scallops, all baked under a pastry crust. According to Mr. Leung, the soup was double-boiled for two to three hours. “Just use your spoon and dig right through,” he said.

The main courses came in three parts: a Wok-fried Lobster with Mongolian Cream Pepper Sauce and Rice Pops, a Pan-Fried Beef Tenderloin with Crispy Preserved Radish, and Braised White Misua with a Sea Clam Onion-Ginger Sauce with Shrimp Roe. Of these, he was particularly proud of the misua (noodles). The shrimp roe was sun-fried, then powdered, then sprinkled all over the plate. “These are shrimps before they were shrimps,” he said. They contained all the potentiality of shrimp flavor in miniature, imbuing the flavor all throughout the dish. What could have been middling noodles was made extraordinary with the amplified flavor of shrimps. The pan-fried beef tenderloin was another joy, as the radish — with the texture of leather — became surprisingly juicy as it yielded to a closing mouth.

Dessert was a pan-fried Mango Coconut Matcha pancake paired with Peanut Satay Ice Cream. This was a genuine surprise as the ice cream seemed like a simple nut-flavored sweet, but revealed notes of deep spices with every bite. This just might make the cut for the new menu, according to Mr. Leung.

“We came out with this menu based on that thought,” he said about majestic harvests. “We put this menu together with the thought of introducing ingredients that are less commonly used.” One recalls the lemon basil sprinkled on top of the lobster, which had been harvested from the herb gardens of the Conrad Manila. “It would be a waste if we do not utilize the herb garden upstairs,” he said. “We’ve been nipping on it every day.”

“We try to bring different elements into the food without making it too fusion. We still want the tastebuds to [sense] provincial Chinese.” — Joseph L. Garcia

Okada Manila to end 2022 ‘on a positive note’

OKADA MANILA is projecting a strong finish in 2022 on the back of increased visitor count, according to the management that recently regained control of the integrated casino-resort complex.

Byron Yip, Tiger Resort Leisure and Entertainment, Inc. (TRLEI) president, said during a media briefing in Parañaque City on Wednesday that Okada Manila recorded higher foot traffic in the nine months to September.

TRLEI is the firm that operates Okada Manila and is a unit of Tiger Resort Asia Ltd. (TRAL).

“Compared to the same time last year, there’s then been over 300% improvement (in foot traffic), and now we happen to have an average of over 300,000 visitors on a monthly basis,” Mr. Yip said.

“We at Okada Manila are seeing green shoots of recovery from when the pandemic struck the Philippines in 2020. Through the collaboration of our employees and leaders, Okada Manila was able to record more than two-folds growth in our monthly foot traffic,” he added.

Further, Mr. Yip said that more brands and retailers are set to open in Okada Manila.

“Our retail selection has also increased. We have 14 new brands joining us this year and 16 incoming brands, in addition to the already 29 brands that are here. We can expect more stores and restaurants to open soon,” Mr. Yip said.

Mr. Yip added that Okada Manila is banking on the return of more sectors to boost the casino-resort’s performance in the remaining months of 2022.

“With the revitalization of the travel, hospitality, gaming, and entertainment sectors we are optimistic that we will continue to ride on a growth momentum and end 2022 on a positive note,” Mr. Yip said.

“It is our goal to be the premier integrated resort not just in the Philippines, but in Asia. We’re looking forward to working with all our stakeholders towards a stronger end-of-year as we welcome 2023,” he added.

In a separate interview, TRLEI Chief Financial Officer Hans Van Der Sande said that Okada Manila is also banking on the holiday season to boost the resort’s occupancy rate.

“November, December, and January are always the best months. As you get towards the real Christmas period, people start taking longer vacations,” he said. “Absent of a new COVID-19 variant, I think this will be a great year.”

Meanwhile, Mr. Der Sande said that the planned merger between UE Resorts International, Inc. and US special purpose acquisition firm 26 Capital Acquisition Corp. has been extended by a year. The deadline of the merger was supposed to be Sept. 30, making Okada Manila public. TRAL, which controls Okada Manila, is a unit of UE Resorts.

“We agreed to a year-long extension to give time to update all information. The process is very complex and takes a long time,” Mr. Der Sande said. — Revin Mikhael D. Ochave

Barcelona’s Paradiso tops Best Bar in the World list

PHOTO FROM WORLDS50BESTBARS.COM

FOR the first time in the history of the World’s 50 Best Bars list by William Reed Business Media, two things happened in the Spanish city of Barcelona last week. One, since the list’s inception in 2009, the awarding ceremony was held in Barcelona, the first city to hold it outside London; and, two, for the first time, a bar from Barcelona holds the top spot for the Best Bar in the World for 2022.

Paradiso, founded seven years ago, won the award during a ceremony streamed live online last Tuesday (Wednesday morning in the Philippines). The bar made its first appearance on the list in 2017 as a bar that was One To Watch.

“We thought it was high time to move outside of London, and get this show on the road,” said The World’s 50 Best Bars Director of Content, Mark Sansom. “We couldn’t think of a better city to explore. It is truly one of the world’s cosmopolitan cocktail capitals.”

“The list is compiled by votes from The World’s 50 Best Bars Academy, which comprises 650 drinks experts,” according to the World’s 50 Best Bars website.

When Paradiso was announced as the World’s No. 1 bar, Mr. Sansom said, “This is a truly momentous moment, as for the first time, the bar goes to outside of New York or London, breaking the deadlock. Making history! Creating a new legend!”

“Known for your creativity, as well as your sustainability, you’re without doubt one of the hardest-working bar teams in the business. You could not deserve this moment more. Enjoy it,” he said.

The bar is located beyond a refrigerator door in a pastrami shop, according to the World’s 50 Best website.

“In the past, themes have encompassed magic and space, and this year the inspiration is the Evolution of Humankind. Of the 15 new cocktails, try Fleming, inspired by the discovery of penicillin, which explores fermentation with a mushroom spore rim. But for more aesthetic drama, the hot tot is On Fire, a sharing milk punch cocktail, with bourbon, oloroso sherry, tahini, sweet potato and smoked milk. Served in a clear, round dish, with garnishes created in the Paradiso lab to represent humankind’s ancestors sitting around a fire, the cocktail uses a laser to create a flame which smokes the Jerez wine. Drinks don’t look or taste like this anywhere but at Paradiso,” the website said.

For his part, Paradiso’s creative-in-chief and co-owner Giacomo Giannotti said, “I don’t know where to start. I start to say thank you, first of all, to my family.” He then thanked his team, and dedicated his award to his wife and co-owner, Margarita Sader. The team cheered and jumped on stage. During an interview streamed on Instagram after the event, Mr. Giannotti said, “I still don’t believe it.”

“Passion! That’s what got us here,” said Mr. Giannotti in an interview posted on the website. “We are so proud. It’s the best recognition we could ever have — for us, for our team and for our clients.”

Ms. Sader, during the Instagram interview, looked at her husband and said, “I’m so proud. I’m so proud.” — JLG

The World’s 50 Best Bars for 2022 are as follows:

1. Paradiso, Barcelona
2. Tayēr + Elementary, London
3. Sips, Barcelona
4. Licorería Limantour, Mexico City
5. Little Red Door, Paris
6. Double Chicken Please, New York
7. Two Schmucks, Barcelona
8. Connaught Bar, London
9. Katana Kitten, New York
10. Alquímico, Cartagena
11. Handshake Speakeasy, Mexico City
12. Jigger & Pony, Singapore
13. Hanky Panky, Mexico City
14. BKK Social Club, Bangkok
15. Salmon Guru, Madrid
16. Drink Kong, Rome
17. Coa, Hong Kong
18. Florería Atlántico, Buenos Aires
19. The Clumsies, Athens
20. Baba au Rum, Athens
21. Café La Trova, Miami
22. Attaboy, New York
23. Satan’s Whiskers, London
24. Tropic City, Bangkok
25. Kumiko, Chicago
26. Sidecar, New Delhi
27. Tres Monos, Buenos Aires
28. Argo, Hong Kong
29. Maybe Sammy, Sydney
30. Swift, London
31. Line, Athens
32. Baltra Bar, Mexico City
33. Manhattan, Singapore
34. Overstory, New York
35. 1930, Milan
36. Dante, New York
37. A Bar with Shapes for a Name, London
38. Zuma, Dubai
39. Locale Firenze, Florence
40. Red Frog, Lisbon
41. Cantina OK!, Sydney
42. CoChinChina, Buenos Aires
43. Himkok, Oslo
44. Carnaval, Lima
45. Galaxy Bar, Dubai
46. L’Antiquario, Naples
47. Employees Only, New York
48. Bar Benfiddich, Tokyo
49. Lucy’s Flower Shop, Stockholm
50. Bulgari Bar, Dubai

PAL flights from Cebu eyed for reopening of Baguio Airport

PHILIPPINE STAR/ MICHAEL VARCAS

THE Civil Aviation Authority of the Philippines (CAAP) on Wednesday said the Baguio (Loakan) Airport may resume commercial operations by the end of the year.

“For CAAP, we will reopen the airport for fixed-wing aircraft operations by the end of October 2022,” Acting Deputy Director General for Administration Danjun G. Lucas told BusinessWorld in a phone message.

CAAP and the Baguio City government are targeting to resume the airport’s commercial operations by the “end of the year,” the agency said in an e-mailed statement.

Mr. Lucas said CAAP has an initial budget of P50 million for the rehabilitation of the airport’s passenger terminal building.

According to the agency, the rehabilitation will also include the improvement of the airport’s instrument landing system and runway extension by 100 meters.

“The rehabilitation will start soonest. We are inspecting the airport now with PAL (Philippine Airlines),” Mr. Lucas added.

CAAP said its officials had a meeting with officials of the Baguio City government, along with the city tourism office, and PAL for the reopening of the Baguio airport.

They hope to launch flights to Baguio from Mactan, Cebu, and vice versa.

“PAL commercial flights would depend on their operational considerations,” Mr. Lucas said.

PAL Spokesperson Cielo C. Villaluna said the airline “will make official announcements in due course.”

The Baguio airport has been closed to commercial flights for more than a decade.

Meanwhile, budget carrier Cebu Pacific announced separately on Wednesday additional flights to Bali, Bangkok, Dubai, Fukuoka, Hanoi, Ho Chi Minh, Hong Kong, Jakarta, Kuala Lumpur, Singapore, and Taipei starting this month.

The airline will also resume its direct Davao-Singapore flight on Oct. 30, which will be followed by the resumption of its flights to Kota Kinabalu on Oct. 31.

“We hope to reopen more flights as we anticipate other countries to ease restrictions soon,” Cebu Pacific Chief Commercial Officer Xander Lao said in an e-mailed statement. — Arjay L. Balinbin

Xiaomi launches flagship 12T Series phones

WWW.MI.COM

XIAOMI on Tuesday launched globally its latest flagship 12T Series smartphones, which feature its new imaging system.

The consumer electronic company said in a statement that both the Xiaomi 12T Pro and 12T come with pro-grade cameras for an “exceptional smartphone photography experience.”

The Xiaomi 12T Pro features a triple rear camera setup with a pro-grade 200-megapixel (MP) main imaging system and the company’s own AI algorithms for improved clarity, better night photography and quick focusing.

“These, together with a variety of other optimizations, allow the capturing of fine details even in low-light conditions, or when shooting fast-moving subjects without losing focus,” Xiaomi said.

The phone’s main camera also has an in-sensor 2x zoom and a large 1/1.22” sensor size for portraits.

The other lenses are an 8MP ultra-wide camera and a 2MP macro lens.

“With Xiaomi ProCut and Ultra burst, Xiaomi 12T Pro helps you intelligently crop and create professional-looking content. To unlock movie-making creativity, Xiaomi 12T Pro supports 8K video in full resolution,” the company said.

The phone also has a 20MP front camera and stereo speakers tuned by Harman Kardon.

The Xiaomi 12T Pro is powered by the Snapdragon 8+ Gen 1 processor and has a heat dissipation system for greater power efficiency. It has a 6.67-inch AMOLED display and is available in several storage and memory options.

Meanwhile, the Xiaomi 12T also comes with a triple lens rear setup: a 108MP pro-grade primary camera, 8MP ultra-wide camera, and 2MP macro camera. The company said these cameras have strong low-light capability.

It has a 20MP selfie camera and a 6.67-inch AMOLED display and comes with 8GB RAM and storage options of 128GB and 256 GB. The phone is powered by a MediaTek Dimensity 8100-Ultra chipset.

Both Xiaomi 12T Series have a 5,000 mAh battery and support fast charging.

“Additionally, with Xiaomi AdaptiveCharge, the devices learn users’ day-to-day charging routines to optimize long-term battery health. Supported by Xiaomi’s long-lasting battery and super charging, users can confidently go anywhere, do anything, and never miss a moment,” the company said.

Both phones come in three colors: Black, Silver, and Blue. Pricing and availability of in the Philippines will be announced soon, Xiaomi said. — BVR

Good coffee, bad coffee: The curious tastes of cultural omnivores

ALFRED KENNEALLY-UNSPLASH

SOME people who love classical music also dance to Celine Dion. Others are craft beer aficionados who also enjoy a cold bottle of mass market beer at the beach. Some love independent movies while indulging in the guilty pleasure of blockbuster franchises and “trashy” reality TV.

Social scientists call these people “cultural omnivores.” Research has shown that these omnivores are economically and culturally privileged people who can enjoy both “highbrow” and “lowbrow” cultural products simultaneously.

As consumer researchers, we’ve looked into the phenomenon of cultural omnivores. We’ve studied coffee consumption in France for seven years. That’s helped us understand how people develop their omnivorous tastes.

France has a well-established coffee culture. Paris’ first cafés opened in the 17th century. Today, cafés are sociable places that welcome people from various social classes. When customers ask for a coffee (usually the cheapest drink on the menu), the waiters bring them a bitter espresso that many would call bad. But despite the coffee’s quality, cafés still remain important cultural institutions.

Over the last decade, many speciality coffee shops have opened in France. Unlike the traditional cafés, these coffee shops use higher quality coffee beans, roasted by artisans and brewed by trained baristas. The coffee comes in numerous variations and complex notes. It is often also twice as expensive as coffee from traditional cafés.

French consumers who were once satisfied with the taste of café coffee first found speciality coffee unfamiliar. But once they gave it a chance, they understood why it tasted better. Still, surprisingly, they continued to go to traditional cafés. To understand why, we first need to look at the “market work” of baristas and the efforts they make to attract consumers to a new market.

Speciality coffee professionals establish specific criteria about what good coffee is and how to make it. These include the balance of flavors, aromatic complexity, precision and skill of creating of a cup of coffee. They also include service interactions like the friendliness of the barista and their ability to give clear information about the beans to customers. These features of speciality coffee are reinforced by organizations like the Speciality Coffee Association and events like barista championships.

Secondly, speciality coffee shops create opportunities to attract customers into their establishment and make them come back. To do this, they play on their curiosity. They might design their space in a unique way or regularly change the coffee beans on offer.

Thirdly, speciality coffee shops educate consumers about the formal qualities of coffee and encourage them to see coffee as more than just a caffeine fix or an opportunity to socialize. To achieve this goal, baristas might present the geographical origin of each coffee, describe its main flavors and explain the difference between brewing methods.

Little by little, consumers come to appreciate coffee like they would a good wine or work of art. They detect the flavors, observe the technical skills of the barista and listen to the information about the origins of beans.

You’d expect that after all this marketing, those who frequent speciality coffee shops would turn their noses up at the coffee sold at traditional cafés. Interestingly, they do not. Cultural omnivores know that “lowbrow” coffee may not be prepared as well or taste as good. However, the taste is not the primary draw for consumers.

For them, the traditional café is still a space to enjoy the culture that surrounds it. A space to get a shot of energy and spend time with friends, colleagues and family. Although omnivores can have a lot of enthusiasm for “highbrow” coffee, they keep appreciating the energizing and socializing experience of “lowbrow” coffee.

Of course, that duality goes beyond coffee. Think about cinema, for example. Omnivores might watch independent films and appreciate their originality and complexity. But they also watch action-filled blockbusters as a way to clear their head after a long day at work.

When it comes to wine, they might drink an expensive wine for its body and structure. But they might also drink a cheap rosé in summer. They might even add an ice cube to it, despite protest from a sommelier.

Omnivores appreciate highbrow activities as aesthetic forms and lowbrow activities as a way to have fun, socialize, and to relax. Switching between different modes of appreciation allows them to form more democratic relationships with different cultural forms and maintain social connections with different social classes.

 

Anissa Pomiès is an Assistant Professor of Marketing at EM Lyon. Zeynep Arsel is Concordia University Chair in Consumption, Markets, and Society, Concordia University. Arsel receives funding from Concordia University and the Social Sciences and Humanities Research Council of Canada.

PAVI Green-PMFTC solar project seen completed next year

PAVI Green Renewable Energy, Inc. said on Wednesday that it signed an agreement with PMFTC, Inc. to install a 7-megawatt-peak (MWp) solar rooftop power system in a plant in Tanauan City, Batangas.

PAVI Green said that the solar project is expected to be completed in October next year, and is projected to reduce carbon emissions by 9,811.2 tons of carbon dioxide, which the company said is equivalent to offsetting carbon by planting 304,147 to 451,315 trees or 1,001,527 gallons of gasoline consumption.

The renewable energy company said that the project will meet the requirement of a 100-hectare manufacturing plant.

The project is part of PMFTC’s sustainability effort under its Zero Carbon Technology (ZCT) program.

The program aims to explore the use of alternative technological solutions including solar photovoltaics to reach carbon neutrality in its operations by 2025.

“We are confident that through our partnership we will be able to reach our carbon neutrality goals by 2025,” Nicolas Souvlakis, PMFTC manufacturing director, said in a media release.

Earlier this year, the Department of Energy awarded a 40.4-megawatt (MW) solar power plant project to PAVI Green. Upon the project’s implementation, it is expected to energize around 15,000 households.

The company is also working on the development of a 20-MW solar project in Bataan that is expected to be completed this year, a 26-MW scalable to 75-MW project in Camarines Norte, and a 50-MW scalable to 75-MW project in Naga City. — Ashley Erika O. Jose

Gov’t creating new cybersecurity roadmap, says cybercrime agency

By Arjay L. Balinbin, Senior Reporter

THE GOVERNMENT is coming up with a new roadmap to update the National CyberSecurity Plan 2022 that was created prior to the pandemic, the Cybercrime Investigation and Coordinating Center (CICC) said.

The goal is to make the country’s cybersecurity roadmap more adaptive to change, Mary Rose E. Magsaysay, deputy executive director at CICC, said during a briefing in Mandaluyong City on Tuesday.

“We found that the roadmap was pertaining to the government being at the height of a pyramid, while what the new one has is a federated approach, which means that we may be there to assist but everybody is treated equally in terms of their capabilities and inputs to help in the cybersecurity to go against cybercrime,” she said.

“Things change. There was no COVID when it was created, and it had the Department of Information and Communications Technology (DICT) at the helm,” she added.

The National CyberSecurity Plan 2022, which was launched in May 2017, was developed to “assure the continuous operation of our nation’s critical infostructures, public and military networks and implement cyber-resiliency measures to enhance our ability to respond to threats before, during and after attacks,” the DICT said on its website.

At the same time, it was created to ensure effective coordination with law enforcement agencies and improve cybersecurity awareness.

The plan was updated in 2021 to strengthen the cybersecurity capabilities of both government and private organizations.

“We are going to be coming out with a more realistic perspective — as I’ve mentioned, implementing plans and procedures, not anymore IRR (implementing rules and regulations),” Ms. Magsaysay said.

“We have to be setting the tenor as government, and that’s why the new roadmap is working on including the word ‘change’ as a very important part, as well as agility,” she added.

Ms. Magsaysay noted that 37% of online users in the country reported cyberattacks in 2020.

At least 73% of consumer data from micro-, small-, and medium-sized enterprises were lost to attackers, greater than the 56% figure in the Asia-Pacific region.

According to cybersecurity firm Sophos, the Philippines placed third in worldwide ransomware payments in 2021, with local organizations paying an average of $1.6 million, doubling the country’s average of $820,000 in 2020.

Term deposit yields rise on faster Sept. inflation

BW FILE PHOTO

YIELDS on the central bank’s term deposits climbed on Wednesday as the offer was undersubscribed, with the market expecting more rate hikes following faster September headline inflation. 

Total bids for the Bangko Sentral ng Pilipinas’ (BSP) term deposit facility (TDF) reached P307.145 billion, lower than the P340-billion offer. Still, this was above the P296.495 billion in tenders for a P280-billion offering last week.

Broken down, the seven-day papers fetched bids amounting to P170.994 billion, below the P200-billion auctioned off by the central bank. This was also slightly lower than the P171.205 billion in tenders logged in the previous auction, where the BSP offered P170 billion.

Banks asked for yields ranging from 4.05% to 4.7199%, a higher margin compared with the 3.82% to 4.6% band seen a week ago. This caused the average rate of the one-week papers to rise by 13.84 basis points (bps) to 4.4343% from 4.2959%.

Meanwhile, demand for the 14-day term deposits amounted to just P136.151 billion versus the P140-billion offering. Still, this surpassed the P125.290 billion in tenders for the P110-billion offer on Sept. 28.

Accepted rates for the papers were from 4.15% to 4.75%, wider than the 4.1% to 4.43% range seen last week. With this, the average rate of the two-week papers went up by 14.29 bps to 4.4857% from 4.3428% in the previous week’s auction.

The central bank has not auctioned off 28-day term deposits for more than a year to give way to its weekly offering of securities with the same tenor.

The term deposits and the 28-day bills are used by the BSP to mop up excess liquidity in the financial system and to better guide market rates.

Rizal Commercial Banking Corp. Chief Economist Michael L. Ricafort said in a Viber message that TDF yields went up following the release of latest inflation data, which showed the consumer price index reached a fresh peak in September.

This, along with hawkish signals from the US Federal Reserve, bolstered market expectations of further monetary tightening by the BSP, Mr. Ricafort said.

He added that the auction result “indicates increased siphoning of excess pesos from the financial system with the bigger offering amount of P340 billion after last week’s P280 billion, partly causing the undersubscription this week.”

Mr. Ricafort said less supply of the local currency in the financial system could help stabilize the peso.

Headline inflation picked up to its fastest pace in more than 13 years in September due to higher food costs.

The consumer price index was at 6.9% in September, up from 6.3% in August and 4.2% in the same month last year. It matched the 6.9% print in October 2018 and was the fastest since the 7.2% pace logged in February 2009.

The September print fell within the 6.6-7.4% forecast given by the BSP for the month and marked the sixth straight month that inflation breached the central bank’s 2-4% target for the year.

For the first nine months, headline inflation averaged 5.1%, faster than the 4% seen in the same period last year but below the BSP’s 5.6% forecast for 2022.

The Monetary Board has so far raised borrowing costs by 225 bps since May. Its next policy-setting meeting is scheduled for Nov. 17.

Meanwhile, the US central bank has raised borrowing costs by 300 bps since March, with Fed chief Jerome H. Powell earlier saying they are strongly committed to bringing down inflation and may need to keep rates high for longer to achieve this goal. — Keisha B. Ta-asan

Headline inflation rates in the Philippines

INFLATION zoomed to its fastest pace in over 13 years in September, as food, utilities and transport costs spiked. Read the full story.

Headline inflation rates in the Philippines

Core inflation rates in the Philippines

INFLATION zoomed to its fastest pace in over 13 years in September, as food, utilities and transport costs spiked. Read the full story.

Core inflation rates in the Philippines

Dining In/Out (10/06/22)

Marks & Spencer opens first pop-up cafe

MARKS & Spencer (M&S) presents an opportunity to bring people together in a safe space outdoors with the first pop-up cafe for any M&S franchise globally. Until Oct. 20, Alabang Town Center mall-goers will be able to indulge in muffins, doughnuts, scones, croissants, cookies, and shortbread that are served in a pastry bag. Drink options include hot and cold coffee brews and teas. The pop-up also features the newly launched fruit-infused iced teas initiated by M&S Philippines. For people on the go, the cafe will also have a gift shop that offers classic M&S snacks such as puff biscuits, tortilla chips, crackers, shortbread, tea, hot chocolate, and coffee. There is also an interactive installation called the Kindness Tree wherein visitors can take home a Kindness Leaf — a paper ornament with a message written by fellow patrons, to brighten their day. The pop-up cafe is designed to give the UK garden cafe feel with its white wooden lattice structure decorated with foliage.

Crimson goes Passionately Pink

SINCE its launch in 2017, Crimson’s Passionately Pink campaign for Breast Cancer Awareness Month has helped its partner support group Stage Zero by Project Pink. For this year, Crimson Hotel plays up the concept of recovery through a selection of eats, libations, and a getaway room package. The Bloom in Pink staycation package lets two adults and two children under the age of 12 enjoy an overnight stay followed by a buffet breakfast at Cafe Eight, and 10% off on dining promotions under the Passionately Pink campaign. Likewise, guests will also enjoy a pink cocktail when they arrive and receive a Passionately Pink hot chocolate set when they turn in for the night. Packages start at P5,000 net and include a donation in the guest’s name to Stage Zero by Project Pink. Meanwhile, Baker J offers pink strawberry macarons, a raspberry and vanilla eclair, and a Pink Pepito pastry made with white chocolate and rose praline, and also offers its signature rose latte. Both Baker J and the Lobby Lounge offer a special Afternoon Tea featuring an array of sweet and savory delights to share with a friend over a pot of tea or coffee. Meanwhile, Firehouse Pizza offers Festa Rosa: a smoked salmon and bocconcini pizza served with a Chateau Beau-Puits Rose. Crimson’s on-site pizzeria also offers a pink baked shrimp pasta that one can order along with a pink dessert pizza. Consider booking a table for this year’s Passionately Pink Wine Dinner on Oct. 20. Presented in partnership with award-winning chocolatier Auro Chocolate and Philippine Wine Merchants, the event features a five-course repast paired with a round of fine wines. Meanwhile, the “Pop of Pink” annual art exhibit returns to the Crimson gallery in partnership with the South Arts Festival group of creatives. Then there are the drinks: Gauchissant, a refreshing blend of Beefeater Gin with grapefruit and lemon juices, embellished with grapefruit pearls, and Make Me Blush, a potent splash of Jose Cuervo tequila with rose syrup, topped with soda water. Guests staying in will be welcomed to the hotel with La Rose, a sweet, non-alcoholic mix of sparkling lemonade, fresh pineapple, and grenadine syrup. Part of the proceeds from the various promotions this month will be donated to Stage Zero by Project Pink in order to help the organization bring well-needed spiritual, emotional, and physical relief to patients, survivors, and their families.

Tefal offers deals, bundles for 10.10 sale

FRENCH cookware brand Tefal is offering exclusive deals from Oct. 10 to 19 as part of Tefal’s Brand Day and 10.10 sale on Lazada. High-quality pans for everyday use and specialty cookware will be available for discounts of up to 65%. Among the bundles are the Tefal Cooking Ally 5-Piece Set (a stewpot with lid and wok pan, and cooking utensils such as a ladle and spatula) at 50% off; the Tefal Cook ‘N Clean Frypan 24cm and Tefal So Chef Wokpan 30cm with lid for up to 50% off; and the Tefal Asian Wok 40cm with lid and the Tefal Unlimited Round Grillpan Cast Aluminum 26cm for almost 50% off. Visit Tefal Cookware’s Flagship store on Lazada and score a free Tefal gift for every minimum purchase of P2,500 and Lazada exclusive bundle deals of up to 65% off. Enjoy Free Shipping and exclusive vouchers amounting to P100 for a minimum P3,000 spend, P150 for a minimum P4,000 spend, and 5% off for a minimum P6,000 spend. There are also Flexi Combo deals with an additional 5% off when one buys two cookware items and 10% off when one buys three cookware items, excluding bundles and Tefal Cook ‘N Clean. Stay tuned to the livestream at Lazada on Oct. 13, 1 p.m., to learn about the different cookware and get a chance to win exclusive vouchers, giveaways, and promos of up to 65% off.

Newport celebrates Oktoberfest

NEWPORT World Resorts celebrates Oktoberfest with a Filipino touch at Bar 360 and The Grand Bar and Lounge through its High Beer Set. The bundle is made up of German beer paired with Filipino-style bar chow in portions big enough to share with a few buddies. Munch on Crispy Pata, fried chicken, chili con carne, sizzling sausages, and assorted cold cuts while sipping on a cold drink for P2,000 net. The High Beer Set is available all October from 6 to 10 p.m. at Bar 360 and The Grand Bar and Lounge, located at the ground floor gaming areas of the Newport Garden Wing and the Newport Grand Wing, respectively. If wine and tapas are more one’s style, they can head to Casa Buenas and check out Fiestapas y Sangria. For P1,500 net, guests can sit down with a glass of red or white Sangria and a sampler set of six tapas specialties: Quezo de Fonduta, Shrimp Isaw, Okoy de Pulpo, Tuna Tartare Kilawin, Salmon Tostada, and Grilled Sausage at Casa Buenas, located at the ground floor of the Newport Grand Wing.

Whisky Live Manila returns in November

ENJOY a one or two of the best whisky brands in the world at the upcoming Whisky Live Manila 2022 on Nov. 4 and 5 at the Shangri-La Fort, BGC. On its fifth year, Grand Cru Wines and Spirits brings together over 100 international and local whisky brands and over 16 International Whisky Masters for two nights of unlimited whisky tasting, whisky masterclasses and workshops, and a bartending competition. Among the internationally renowned whisky brands, Whisky Live Manila is also showcasing Wolfburn, the most northerly whisky distillery on the Scottish mainland and known to fashion their whisky by hand, using only the finest ingredients, and without haste. Another brand joining the line-up is Duncan Taylor, which owns one of the largest privately held collections of vintage and rare whiskies. For the bar show, the world’s first Fair Trade certified and sustainably sourced premium rum, Flor de Caña Rum will join in. Whisky Master and Keeper of the Quaich Paul Wang is also headlining the masterclasses. For tickets and more details, visit Whisky Live Manila or call the Grand Cru office at 518-0131 or 0917-533-3373.

Mama Sita’s coconut products in the spotlight

AIMING to boost exports and uplift the Philippine food trade industry, the recent International Food Exhibition (IFEX) Philippines 2022 showcased a variety of Philippine products with a special feature on coconut-based products, garnering the interest of trade buyers all over the world. The Mama Sita’s heritage brand of sauces, mixes, and condiments, presented their all-natural Premium Coconut Nectar Vinegar, which they have been producing for more than 30 years. Today they have a wide range of premium vinegars including Sukang Tuba, Anghang Sarap, and Sinamak. At this year’s food show, they introduced an innovative coconut-based product called Bibingkrep, a kit for making rice-coconut crepes. Ostindo International, a distributing company based in Australia expressed interest in sourcing coconut-based product requirements from Mama Sita’s, as well as Organix Solutions, maker of coconut-based beauty products such as the Cocolicious and Cocobody line. For more information on Mama Sita’s, visit the website at http://mamasitas.com.

Jollibee has new Champ Funko Pop

JOLLIBEE and Funko Pop have launched the new Champ Funko Pop. The partnership between the two iconic brands first established in 2018 has produced collectors’ items such as Jollibee in Barong Funko, Jollibee on Delivery Bike Funko, Jollibee and Hetty Dual pack, Jollibee Funko Soda, and a lot more. This year’s Champ Funko Pop is available in select stores exclusively via the Jollibee Delivery App from Oct. 1 to 15. Customers can get one for P650 when they order any Champ or Champ Jr. menu item. Orders of the Champ burger also come with special Champ Funko sleeve packaging during the promo period. To order, go to the Promos page on the Jollibee App, choose between the Champ w/ Funko or Champ Jr. w/ Funko coupons and order. Meanwhile, Jollibee is bringing back a popular rice meal, the Garlic Pepper Beef, just in time for the holidays. Made with beef slices, pepper gravy, and toasted garlic bits, it is served with steamed rice. The Jollibee Garlic Pepper Beef is now available in Metro Manila. It will be available in the rest of Luzon starting Oct. 10, at in Visayas and Mindanao starting Oct. 31. The meal costs P95 solo and P120 for the value meal.

Seattle’s Best presents Javanilla Holiday Collection

SEATTLE’S Best Coffee ushers in the festive season with the release of its newest beverage offerings: The Javanilla Holiday Collection. The Javanilla is a signature Seattle’s Best Coffee beverage made with a shot of espresso, ice cream, and milk with whipped cream on top. Available at all Seattle’s Best Coffee stores nationwide, the Javanilla Holiday creation comes in two new flavors: Salted Caramel Javanilla and KitKat Javanilla, together with the crowd favorite signature the Classic Javanilla. Classic Javanilla is made of coffee ice cream, espresso shot, and milk finished with whipped cream on top; Salted Caramel Javanilla is made with creamy Salted Caramel ice cream and milk, then topped with whipped cream; while KitKat Javanilla is made with coffee ice cream combined with KitKat spread and an espresso shot then topped with whipped cream plus chopped KitKat chocolate wafer. The new Javanilla Holiday Collection can be ordered for dine-in, take-out, pick-up, and delivery through Facebook Messenger, Grabfood, foodpanda, and Pickaroo.

Mang Inasal Empanada goes for ₱29 on 10.10

MANG Inasal is throwing a special Empanada Blowout on Oct. 10 with a ₱20 discount on its chicken Empanada. They will be sold for only ₱29 per piece via dine-in, takeout, or delivery at Mang Inasal stores nationwide on that day. Also, vouchers for the 10.10 Empanada Blowout are now available on Share Treats, Shopee, and Lazada websites and apps. Redemption is available through dine in, regular takeout, Call & Pick up, and Park, Order & Go — and are valid for 60 days from the day vouchers are received. For details visit www.manginasal.com, https://manginasaldelivery.com.ph for delivery deals, and follow Mang Inasal on social media.

McDonald’s brings back the McSpicy

MCDONALD’S has launched its spicy chicken range, featuring two fan favorites: the McSpicy and Spicy McNuggets, plus the Spicy Chicken McDo. The classic Chicken McDo heats up a tingling notch with the addition of spices. Meanwhile, the returning fan favorite McSpicy is made with a thick, crispy, and spiced fried chicken cutlet, sandwiched between sesame buns accompanied by crispy lettuce. Last but not least, the Spicy McNuggets, also a returning favorite. They are original McNuggets now coated and infused with dried peppers and served with the classic McNuggets BBQ sauce. They are available in all McDonald’s stores nationwide through Dine-In, Take-Out, Drive-Through, and McDelivery.

FamilyMart offers seasonal treats

FAMILYMART Philippines has come out with seasonal treats including three new items — the Famichiky Burger, the Yakitori bento meal, and the Cloudy Cream Coffee. The Famichiky fried chicken is now served in a bun and is available in four flavors: Teriyaki, Wasabi Mayo, Mayo Mustard, and Creamy Cheese.It is available for P115 in-store or P127 via GrabFood.Another item is the Chicken Yakitori bento meal — grilled chicken skewers served with java rice and atchara — for P119. Its newest Coffee Creation is the Cloudy Cream Coffee, for P120.

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