Appetizer plate

Approaching the estate of Hacienda San Benito, we look up to see the view of Mt. Malarayat standing out in the middle of the Batangas landscape of farms and habitation.  Coming off the main road after almost two hours of travel, we pass through eight kilometers of farm after farm, a strip which we learned was known as the Millionaires Row as these are private farms of celebrities and tycoons, on the narrow path leading to Barangay San Benito.

The Terrazas de Barako

It was a little past lunchtime when our van stopped at a gate that announced “The only organic sanctuary in the Philippines” and opens up to a short dirt road leading to a terrace-like structure sitting on a land formerly planted to liberica or barako coffee.   The place is appropriately called Terrazas de Barako, an organic restaurant located within the 22-hectare Hacienda San Benito in Lipa, Batangas.  While there’d been a plethora of restaurants that rode the organic bandwagon years ago, Terrazas de Barako seeks to be short on the hype and long on the promise of a truly organic food experience or what they want to call as “farm dining”.  After all, it sits right inside a farm cum organic sanctuary and sources most of its ingredients on site and from its sub-farms elsewhere in Batangas.

The dining area

Let’s talk about the farm ambiance

Lagal[og] says:  It’s hard not to relax in these surroundings.  From the veranda and al fresco dining area, you can see Mt. Malarayat to the east.  From the inside of the screened dining area, you can see either the trees, the horses and the farm lots.  At mid-day, it may be sunny and warm outside but cool inside.  The wind picks up mid-afternoon and the place becomes really conducive to an unhurried meal, the peace only occasionally punctuated by neighing horses and distant rumble of vehicles.  I was eyeing the cabanas outside near the coffee trees and grape vines which would be ideal for an after-meal massage.

Malunggay Butter and Complimentary House Bread

Ironwulf says:  I definitely liked the boldness in the architecture of the Terrazas playing with angles and distortion. Even if its in the farm it doesn’t have to look like a hut. It was modern but makes use of abacca furnitures. The koi pond is amusing along with the z-pathway. It’s definitely a place not only for dining but to relax and slow down, either by engaging in an interesting conversation with friends or family or by oneself with a good book and rich barako coffee.

Mango Chutney Pate

The diversions before the meal

Lagal[og] says:  It takes awhile to prepare the food as Chef Teresa Lobb gives each dish her personal touch.  That gave us a window to explore the organic sanctuary onboard the electric tram.  I’ve been here two years ago for a magazine assignment and was curious about the changes.  The friendly and very knowledgeable farm manager, Mang Nev (Villamar), took us around explaining the main concept behind the integrated hexa organic sanctuary where each part is part of a symbiotic whole — from the animal husbandry to vermiculture.  It’s nice to ogle the ostriches, chase after the shy sheep and survey the horses.

Cream of Roasted Vegetables Soup and Goat Cheese Crouton

Ironwulf says: For a person like me who’s not really into farming, the large chunk of land may seem like nothing but plenty of farmspace, however, a tour with Sir Nev is a fun and easy way of  learning the ways of organic farming.  It gave me a better appreciation of the place. Aside from the sheep, ostriches and horses, he also showed us the Red Tilapia ponds which I didn’t know exist. For some divine quiet time and another architectural inspiration, check out the Capilla Sagrado Corazon.

Fillets of Tambans

Savoring the meal, one dish at a time

Lagal[og] says:  Part of the charm of Terrazas de Barako is the deliberate lack of haste not because the service is slow but that each dish is meant to be savored.  For starters, we were served a basket of warm, homemade bread dusted with malunggay bits and complimented by a pat of butter laced with malunggay (Moringa Oleifera).  This  obsession with incorporating this nutritious leaf becomes more apparent with the serving of the other dishes but I’m getting ahead of the story.

Ironwulf says: There’s also a couple of bite size Chicken Liver with Mango Chutney Crouton as starter treats. The liver was smooth with the mango chutney adding tangy flavor. The bread was also pleasantly crisp.

Fresh Malunggay Lumpia

Lagal[og] says: For appetizers, we got the benefit of sampling all three choices available on the menu:  the Cream of Roasted Vegetable Soup, the Fresh Malunggay Lumpia filled with Prawn and Crabmeat with White Wine and Tofu Sauce, and the Tamban Fillets in Crispy Bacon.  I really liked the Roasted Vegetable Soup which was really thick and viscuous, the slightly tart taste accented by the slight saltiness of the goat cheese on top.  I also liked the Tamban (Sardinella Albella) Fillets, the sardines sprinkled with herbed breadcrumbs thoroughly satisfying though I felt it can be quite a heavy choice for an appetizer.  I just thought it would be a fine meal in itself served with organic red or brown rice.

Pan Fried Red Tilapia

Ironwulf says: We were fortunate to sample the three appetizers they offer. I really like the Cream of Roasted Vegetable Soup too with its thick consistency and oftentimes crunchy bits with hints of spiciness here and there. The Tambans Fillets were good, wrapped with crispy bacon and sprinkled with a thick coat of crumbs but too heavy for an appetizer  It could be an entree though. I really liked the Fresh Malunggay Lumpia filled with Prawn and Crabmeat as every bite felt like I was taking a sip of good wine which compliments the rich seafood flavor of the meal. It leaves a pleasant aftertaste of the flavor of wine with a slight citrusy note on the throat.

Free Range Organic Roast Chicken

Lagal[og] says:  For our entree, we were able to taste all three choices on the menu and I was really curious about the Pan Fried Red Tilapia which was harvested from the farm’s own pond.  The tilapia meat was light and flakey, without that usual fishy aftertaste.  It was served with a Ginger and Cucumber Relish but I liked it even sans the accompaniment just fried lightly so the meat is tender and comes off easily using my fork.

Trilogy of Chocolate

Ironwulf says:  It’s my first time to try  Red Tilapia and the fish meat tasted really clean unlike the regular tilapia. It was also pan fried evenly so that there’s the right amount of saltiness and crispiness on the skin. The Free Range Organic Roast Chicken Breast with Langgonisa was a surprise. The chicken meat was unbelievably tender and really goes well with the strong flavor of the langgonisa.  ThePotato Croquette that goes along with the meal also have an interesting mix of flavors lent by the lemongrass, roasted garlic cloves and beans.  A really complete meal.

A Cup of Barako Coffee

Lagal[og] says:  There’s only one dessert item on the menu but the Trilogy of Chocolate doesn’t disappoint especially for a chocoholic like me.  There’s the mini hot chocolate fudge, a chocolate-filled cannolli cone, and interestingly, a chili ice cream.  The fudge finds a worthy pairing with the chili cream, the latter having a interesting hint of spiciness after the initial chocolate-sugar flavors hit the taste buds.  The better to enjoy the barako coffee that comes with this sweet treat, perhaps to ward off the sleepiness induced by the meal and the afternoon breeze.

Ironwulf says: The dessert was much-awaited seeing Trilogy of Chocolate on the menu. The Chocolate Fudge was really rich with warm molten choco and thick buttery taste. The Chocolate cannoli cone was a delight especially with the tinge of spiciness. After the terrific trio dessert we capped off with a cup of barako coffee, like I always tell my friends I’m not a regular coffee drinker, but I appreciate good coffee like we had here.

Terrazas de Barako
www.terrazasdebarako.com
Call 806-2580 (Manila), (043)806-3834 (Lipa)
or Mobile (0927) 909-1867
Email at info@terrazasdebarako.com
Open for breakfast and lunch by appointment only
(Diners are encouraged to book at least three days ahead)

La Mancha Burger (P590)

The last time Happyfoodies attended a lunchtime wine tasting event, we left the venue slightly inebriated. As we boarded the lift with some editors, we seem to share a collective feeling of being primed for taking an afternoon nap and foregoing the tasks reserved for the rest of the day. When we set our appointment with Nectar Restaurant in Makati for some lunchtime wine and food tasting, we thought history might repeat itself. Happily, with a bit more restraint, it did not. Oh, we’re not big wine drinkers, certainly no connoisseurs, but the concept of promoting a more democratic wine dining tradition sounded very interesting and too good to pass up.

The interior of Nectar Restaurant

Wine dining isn’t necessarily novel in the country. But in a nation where a big bulk of alcohol consumption centers around beer and at a very distant second, hard drinks, wine seems to be consigned to the sidelines, appreciated only by a select few who are either more exposed to the wine-drinking culture, more patient to learn it, or braver than others to develop a liking for this acquired taste. Nectar, so named because wine is deemed the nectar of the gods, obviously has its work cut out for it. But this new restaurant which escapes conventional name-calling — fine dining with a smart casual attitude? or casual dining with a more refined attitude towards wine? — has introduced new wrinkles which just might make wine dining a hit with the masses.

The Wine Stations

Lagal[og] says: One of the obstacles to making wine an automatic accompaniment to meals and less of an afterthought is the unfamiliarity with what’s out there. It’s easy to be intimidated by the choices available and floundered by the different wines on offer. Another thing is the lingering “myths” about wine being reserved only for certain occasions instead of being part and parcel of a meal. Nectar resolves these by introducing wine pairings — suggestions on what wines will enhance this or that item in the menu.  No more snobbish waiters frowning on one’s choices (or lack of knowledge).  No esoteric lectures on which wine came from this or that region of the wine-growing world (not unless you want a crash course, of course).  The place is also decidedly “un-stiff” and borders on the casual, somewhere you can hang-out with your friends or bring your date.

The Octagon Bar

Ironwulf says: The interior is definitely warm and accommodating. The wine dispensers are something new and interesting. Nectar would like to infuse the knowledge of wine on a more personal level, focusing more on taste and sensation not only on the intricacies of how they were made. It also goes beyond wine + food into the realm of wine + food + art which is why there are rotating exhibits where each piece of art finds a complement in a particular wine that evokes the same feelings as the artwork.

Cinnamon Pumpkin Soup (P185)

Lagal[og] says: One of Nectar’s interesting innovation is the personality test. You may be what you eat and in the same vein, you can be what you drink. And it’s not about technicalities or some high-brow criteria but rather which particular wines resonate with you. I took the test and it’s quite a surprise how accurate it was (turns out I’m a Merlot person though I also took a particular liking to the rather sparkling Montes Alpha Chardonnay fetched directly from one of the wine stations). Oh, and the wine stations are really a simple but great idea to let diners have a sip of different wines without having to spend so much or intoxicate themselves silly.

Spanaconchitas (P295)

Ironwulf says: Of course, Nectar has a delectable menu to lure in people to try their wine with their food and I should say it’s a really good bait. We had Spanaconchitas as appetizer. The triangular pastry was really flaky and the cheese and spinach filling was smooth and pleasant accentuated by the chorizo in the middle.  Accompanying it was the Chardonay wine which had a hint of pineapple fruitiness which made the pairing perfect. Dipping the Spanaconchitas in the yogurt dip changes its complexion, preferring the Merlot this time around to complement the slight sourness with the wine’s deep plum flavor.

Burguitos (P275)

Lagal[og] says: All this talk of wine dining would be all for naught if the dining part will not deliver on its role in balancing out the meal. We started out with the Burguittos, pairing it with the Shiraz, which brought out the smoky flavor of the ground beef burgers decked with quail eggs and potato allumettes.  While Nectar is into Italian-Mediterranean fare, the chef, we learned, has a passion for burgers which explains the Burguittos and the restaurant’s signature La Mancha Burger.

Ironwulf says: I enjoyed the play of textures on the Burguittos topped with shoestring potatoes and lying on a bed of bread which added a crisp texture to the juiciness of the burger.  However, the La Mancha Burger takes the spotlight. The patty was rich, flavorful and juicy. Instead of using ground beef, the chef used minced steak to preserve the marbled fat. Combined with the pickled peppers, shredded beef and wheat bun, La Mancha Burger reveals its decadence with every bite.  And the what better wine to pair with this dish? For me it was the Pinot Noir with the sultry smooth taste.

Aglio Olio Gamberi (P425)

Lagal[og] says: We had the Aglio Olio Gamberi served with the Sauvignon Blanc. The pasta dish was deceptively simple as the pasta was infused with the flavor of garlic and shrimp, the wine enhancing the rich flavors of the dish.

Ironwulf says: I also like how the pasta absorbed the shrimp’s flavor and the hefty bits of garlic on top. But  what really heightened the flavor for me was the Sauvignon Blanc. Chilled at the right temperature, it was a perfect wine to cap off the meal.

Nectar Restaurant
G/F Concorde Condominium
Salcedo corner Benavidez St.
Legaspi Village, Makati
Open from 11am-2pm for lunch, 6-10pm for dinner
Mobile: 0920-952-6350/0917-842-4232
Landline: 478-2941

Lia's famous Avocado Cake (P670 - whole/ P85 - slice)

Avocado is one of my favourite fruits and being a sucker for desserts, the combination of the fruit with a cake can be lethal. Strolling along with a fellow foodie friend in the streets of Kapitolyo, Pasig, which is fast becoming a food hub with a lot of new dining options popping up, we discovered Lia’s Cakes in Season. Lia’s is one of the old dining establishments in the area (it’s been there since 2004) known for its signature Avocado Cakes.

Interior of Lia's in Kapitolyo

Jen: The look and feel of Lia’s easily blends with many of the establishments around: deceptively modest, yet casual and inviting to curious passersby. It features no more than four or five tables, with slightly dim interiors that somehow puts a highlight on the cake and pastries display almost right at the door.

Baked Fish (P135)

Jen:  I decided to give the Baked Fish a try for dinner. When the dish, which was served with rice, arrived, it looked so simple that I wasn’t really expecting anything. But the dory seemed to have been marinated in a fusion of different spices, because even a little bite made the flavours burst in my mouth. I liked it a lot, though I wish the serving have been just a little bit bigger, a little more generous. It’s tempting to just indulge in the viand sans the rice – which I did – and that’s why I didn’t finish off my plate.

Aligue Pasta (P135)

Ironwulf: The Aligue Pasta looked like typical spaghetti but the flavour of Aligue was there, not overly strong though, just right enough to yearn for more with each forkful.

Avocado Cupcake (P45)

Jen:  It’s nice that Lia’s doesn’t disappoint when it comes to dessert – not surprising because actually they’re known for their cakes in season. We had Avocado Cupcake, which is like the miniature version of the avocado cake, the store’s best-selling item. The cupcake itself was a bit bland, which was great because the icing topping it was really sweet. I though it made a rather good combination.   We also had Banana Caramel, a modestly sliced piece of cake generously concocted with bananas and drizzled with just the right hint of that sweet syrup.

Banana Caramel Cake (P380 - whole, P50 - slice)

Ironwulf: I bought a whole Avocado Cake as dessert for media noche to welcome 2012. It looked delectable with bits of pistachio on top and a whiff of avocado aroma. I’m not too fond of uber sweet desserts and a lot of cakes are guilty of this especially when it comes to the icing. But the cake is packed with Avocado flavour even on the icing which made its sweetness just enough as not to spoil the palate. No wonder it has become a hit after all these years.

Lia’s Cakes in Season
Kapitolyo – 377.4808
liascakesinseason.multiply.com

Alcapone Donut

Before you know it, we’re deep into the Christmas holiday.  It’s the time of the year when part of the tradition is the merry eating, often a cause for indulgence that will visibly manifest itself come January.  It’s also the time to give and receive (food calories included in the merry swapping of presents) so it was really a pleasant surprise to get boxes of J. Co Donuts at the doorstep.  Hmmm, gets us into thinking:  is there really room for another donut brand in a sweetly saturated market?  J.Co isn’t really a new brand, having been around in other Southeast Asian countries like Indonesia where it got started since 2005.  Well, only with a taste test can tell so we made room for extra calories to give Happyfoodies readers our impressions.

A good variety of J.CO donuts in the box

Lagal[og] says:  I used to be a big donut eater but in recent years, I’ve scaled down my sugar intake and curbed my sweet tooth.  But I wouldn’t miss out on a ‘new’ donut offering so when the J.Co boxes came, I know I got to have a sampling of everything.  My initial impressions: most of the variants were pleasantly not overly sweet and the donuts are soft even without the benefit reheating which is great since I love my donuts cold.

The Don Mochino in the middle

Ironwulf says: Despite the entrance of a couple of big brand international donut chains, I found myself still patronizing the local ones because I found the popular brands too sweet for my taste. What intrigued me when I opened a box of J. Co donuts variants were the unique flavors and generally moist and soft bread used.

The crunchy Choco Caviar beside the nutty Why Nut

Lagal[og] says: I’m not big on white chocolate but I like the Alcapone, nevertheless.  It’s got Belgian white choco topped, nay smothered, with California almonds — a nice layering of textures with its medley of creaminess and crunch.  The Heaven Berry is also berry good (I’m a strawberry-anything fanatic so excuse me for the pun) which is different from other Strawberry donuts since it uses a berry cream as filling instead of the usual jelly.  Of course, I won’t miss out on dark chocolate goodness of Don Mochino.

The surprisingly light Snow White

Ironwulf says: Alcapone, with its layers of sliced almonds on top of its white chocolate is my instant favorite. The Snow White though surprised me with its lightness, from the thin layers of confectioner’s sugar on top to the soft-whipped cream filling. It’s like biting on a cloud. The Green T bavarian donut was also unique but it has a very likable flavor that’s fresh on the taste buds. The Why Nut made me question if I was biting into a layer of Reese’s chocolate — it was that good. Finally, a play of textures and crunch is the name of the game with the Chocolate and Strawberry Caviar donuts with its wafer-like toppings.

The rich chocolate covered Black Jack

J.Co Donuts & Coffee
The Strip, Megamall (Opens February 16, 2012)
*There is a special treat for the first 200 customers to visit the store starting 9am.
www.jcodonuts.com.ph
www.facebook.com/JCoDonuts.Pilipinas

Malaysian Beef Rendang

Ahhh, those Malaysia, truly Asia commercials running endlessly on the cable channels.  Catching them every so often, you can’t help but wonder about the sightseeing, shopping and of course, the eating over there.  By a stroke of luck, Happyfoodies got an invite from AirAsia Philippines and Tourism Malaysia for a look-see, look-buy and look-taste in Kuala Lumpur.  One of our memorable food stops was Madam Kwan’s at the upscale Pavillion Mall which is a good opportunity to see why the place is popular.

Belacan Kangkong

Lagal[og] says:  Eating with a group has its pros and cons.  Pros: you get to order more variety and sample more items in the menu.  Cons:  it’s easy to get lost in the shuffle of dishes as your taste buds become increasingly confused with the rush of different flavors, some of which are strangely familiar but somehow different from our Pinoy dishes.  But I ain’t complaining.  Anyway, the Belacan Kangkong left a big impression on me.

Fried King Prawns in Garlic Soya Sauce

It’s like a flavor-drenched version of our Kangkong with Bagoong (river spinach cooked in fermented fish paste). tickling your palate with saltiness mixed in with the soft kangkong leaves.  I also liked the Fried King Prawns in Garlic Soya Sauce as I like anything with garlic in it.  In fact, it’s got lots of halved garlic cloves steeped in the soya sauce, the better to repeatedly dip the shrimp in the sauce as I relish the piece of prawn I got.

Dumpling Soup

Ironwulf says: I started out with the Dumpling Soup which has  a warm and flavorful broth suffused with  flavors to drench my hunger pangs. The dumpling has shrimp and pork meat that was soft, chewy and oozing with flavor. The Malaysian Satay was packed with meaty and perfectly-grilled  chicken and beef perfectly, something I thoroughly enjoyed using to scrape off the rich peanut sauce from the dish it was served on.

Malaysian Satay

I also specifically ordered  Beef Rendang and it didn’t dissapoint. The easy to pick out tender meat was packed with spices so each bite reveals a burst of flavors. Another favorite was the Brocolli Mushroom. I may be a bit biased with the mushroom but this one was really good coupled with the fresh and crispy broccoli and the very tasty sauce.

Brocolli and Mushrooms

Lagal[og] says:  For dessert, we knew we had to have some Ice Campur.  It’s sort of like our Halo-halo, shaved/crushed ice laced with beans, nuts and milk.  Nothing too sweet, just something light and easy to cap our heavy meal.

Ice Campur

Madam Kwan’s
Bangsar Tel: 03-22842297,
Suria KLCC Tel: 03-20262297/98,
Mid Valley Mega Mall 03-22872297/98,
Pavilion Kuala Lumpur 03-21432297/96,
Empire Shopping Gallery Subang 03-50222297/98

Serving a Cha Dao Milk Tea

Nowadays, the choice of beverages has never been so complicated. It’s no longer as simple as coffee or tea but a more complex mixture of ingredients suited exclusively to one’s palate. Take for example the growing popularity of Milk Teas in the past years as a healthy alternative drink. Though I’ve never been really a fan, there’s no harm in trying especially when Cha Dao Tea Place gave us an opportunity to try out their Milk Teas. There’s one branch near our neighborhood so I invited guest foodie Jen to their Kapitolyo branch.

The Cha Dao Tea Place Kapitolyo Pasig Branch

Location

Jen says: I really like the location of this branch (we went to Kapitolyo). It manages to be both convenient and quite off the main road. In fact, the tiny district has a fair share of several quaint eateries that have that good neighborhood feel – like you can just take a leisurely stroll and stumble upon a place you’d like to try.

Ambiance

Jen says: I was pleasantly surprised by the relaxed feel the interiors evoked. I guess the murals of trees set against a gaily green background, coupled with wooden chairs and tables, lends an earthy atmosphere to this modest tea place.

Ironwulf says: The interior does lend a relaxing and casual feel with its cool green wall, foliage patterns and earth-colored fixtures. The addition of free Wi-fi is a plus.

The Peach Mango and Cha yen Milk Teas

Beverage

Ironwulf says: For a person not used to ordering milk teas, the choices can be overwhelming.  But it helps to ask and be educated by the friendly staffs there. First is a choice of Blends, since I like fruits and Yakult, I chose the Peach Mango from the Yakult Blends. Then it was time to choose the sinkers. I was intrigued by the Popping Bobba (a tapioca pearl with juice inside) so I chose that one to go with the Milk Tea. I really like the fruity blend with a touch of Yakult in the mix. The Popping Bobba sinker adds an amusing flavor and texture as the lychee juice pops from the bubble. I was delighted that my first experiment with milk tea was a flavorful success.

Jen says: I opted to have Cha Yen, which is a concoction of red tea, vanilla, cinnamon, and milk, and for sinkers I had coffee jelly. The cold drink reminded me a lot of Thai iced tea, because the taste of milk and tea surfaced the most for me. It’s a good option on a mildly hot afternoon, but I really think it would have been better if paired up with snacks (which unfortunately ran out when we visited Cha Dao), like maybe a hearty sandwich or a pastry of some sort.

Value

Ironwulf says: Based on the popular Milk Tea places I’ve seen, Cha Dao Tea Place is probably the more affordable of the lot. Their Bestsellers, Classic and Yakult Blends, cost only P75 for the X-Large size and P65 for the Large. Their Basic and Fruit Teas go for P65 XL and P55 L

For more information on Branches and Locations check out their Cha Dao Facebook Page

Luz Kinilaw in Davao

We concluded our recent Mindanao trip with an overnight in Davao City.  With limited time on our hands, the temptation to cram never entered our mind as we took our sweet time shopping for durian candies, malongs and ref magnets at Aldevinco before heading out for dinner to where else but Luz Kinilaw.  We came on a midweek evening but the place is still half-filled with eager diners.  Funny but the times I’ve eaten here, I’ve never ordered their kinilaw (fish or seafood cooked with only vinegar or a similar souring/acidic liquid) as the biggest attraction for me was and is always, the Inihaw na Panga ng Tuna (Grilled Tuna Jaw).

Luz Kinilaw's Tasty offerings

Lagal[og] says:  Forget ambiance and lose yourself in the simplicity of Luz Kinilaw’s tasty offerings.  I’ll take their Inihaw na Panga ng Tuna any day and recommend it to friends who visit Davao City.  There’s no fancy marinade, no fancy cooking method; the panga is grilled just right so the outer layer is burned to a tasty crisp while the flesh inside is soft.  One order is big enough for 3-4 hearty diners.  And should I add, eating with your bare hands is very much encouraged.

Huge interiors at Luz Kinilaw

Ironwulf says: It’s my first time to try out Luz Kinilaw and its non-descript facade made me think it’s just a typical street side eatery. When I got on the second floor, I was surprised how huge the place is and how many people were coming in during the peak dinner hours. Friends, families and office workers seem to enjoy the place.

The large Tuna Panga

I  enjoyed digging through that meaty Tuna Panga. Really fresh and tasty especially when dipped into soy sauce liberally mixed with chili and calamansi (native lemon). Likewise, I also enjoyed our order of Grilled Squid. It was grilled perfectly keeping the flavors intact and meat very chewable, not rubbery at all.

An order of grilled squid

It’s really an enjoyable place to eat in with a group without breaking the bank. For the four of us, we only spent P700+ with both the Tuna Panga and Grilled Squid and drinks.  Our full, contented tummies will attest to the good flavors, good vibes, and of course, the good value.

Luz Kinilaw Place
Quezon Blvd., Davao City
226-4612 / 221-8377