jin loves to eat

Highlights at Madrid Fusion 2018

noreply@blogger.com (Jin) — Thu, 15 Feb 2018 03:24:00 +0000

Published on Manila Bulletin Lifestyle, February 15, 2018

International culinary conference Madrid Fusion, one of the most prestigious in the world, was held last January 22-24 at the Municipal Palace of Congresses Madrid. The gastronomy summit, now on its 16^th year, gathered together top chefs from Spain and the rest of the world to learn, to share their latest works and discoveries, exchange techniques, to inspire and be inspired, to collaborate, and to support one another.

The conference also featured workshops, cooking demonstrations, and - brace yourselves - the best gourmet products in the market. I know I had more than my fair share of jamon iberico de bellota, Russian caviar, fresh oysters, Alaskan king crab, cheeses, turron, Bruno Paillard bubbly, endless wine tastings at Enofusión, and pork fat ice cream laced with saffron.

There was so much to see and learn and eat during the three activity-filled days. I ate, I learned, and now it is time I share a few highlights from the event.

Present day eating tools: Spoon, fork, and phone

Diego Coquillat, CEO of online newspaper DiegoCoquillat.com, emphasized how the digitalization of the world will revolutionize gastronomy, that technology is a connector of restaurants and customers. “Today the diners discover restaurants on the internet and social networks, which means that the doors of the restaurants are no longer made of wood or glass, but digital doors," Coquillat expounded. Restaurants must understand that the future is without limitations, it is not only the clients who go to the restaurants, but restaurants also go to the clients through digital tips and tantalizing food photos shared online. Technology allows food businesses to serve different neighborhoods, they are no longer limited by square meters, chairs or tables. Delivery boys are not just delivery boys but roaming waiters. Coquillat believes that the future leaders of the industry will not be catering companies, but technology companies that sell hospitality.

Zaiyu Hasegawa of Den, Tokyo

Unconventional approach to make people happy

Zaiyu Hasegawa of Den is a rebel through and through. At his restaurant in Tokyo, he serves kaiseki the unconventional way, making the traditional multi-course Japanese meal a fun and exciting experience for his customers, especially foreigners. “Kaiseki is hard to understand, but I make it easier, like how a mother teaches her child about food. I cook to make people happy,” the playful Japanese chef shared. The most popular item on his menu, Dentucky Fried Chicken (DFC), gives diners an immediate sense of familiarity, because really, who doesn’t know Kentucky Fried Chicken? Onstage, Zaiyu demonstrated how to prepare the famous fried chicken wing, stuffing it with jamon because we were, after all, in Spain. At Den, Zaiyu stuffs the wings with seasonal ingredients. I had it with edamame in the summer, and black rice with gingko nuts in autumn. His team also consists of three women, which is yet another unconventional practice in Tokyo where kitchens are dominated by men. Women, according to chef, “bear the important role of handing down recipes from generation to generation.”

Jordy Navarra of Toyo Eatery, Manila

Palamos prawns with green mango and bagoong, and pork belly wrapped in mustasa by Jordy Navarra

Buro and bagoong of the Philippines

My proudest moment at the conference was when our very own Jordy Navarra of Toyo Eatery introduced our humble bagoong and buro to the audience. At his presentation "The Wild and Untamed Flavors of the Philippine Islands," Jordy explained the fermentation process, which happens naturally in the Philippines because of our climate. Buro is baby shrimp or fish fermented with cooked rice, and bagoong is salted shrimp fermented for weeks and cooked with garlic, tomato, and onions. He demonstrated the use of these two ingredients in a dish where he married the best of Spain and the best of our country. He used Palamos prawns, quickly splashed with coconut vinegar, tossed with green mango and bagoong, and topped the seafood-fruit medley with our sweet Philippine mangoes, a squeeze of prawn head oil, a bit of seaweed and fried sweet potato leaves. He served this alongside pork belly topped with buro, wrapped in mustasa and drizzled with charred eggplant oil – a dish that made my mouth water heavily. A few lucky people got to try Jordy’s signature truffles, made with dark chocolate, dulce de leche, and another well-loved fermented ingredient – patis or fish sauce.

Joan Roca of El Cellar de Can Roca with his mother, Montserrat Fontané

Simple can be sublime

Joan Roca announced to the packed auditorium that they were going to cook a simple soup, because we all need to be reminded that sometimes, simple can be sublime. The Roca brothers’ dear mother Montserrat Fontané took the stage to do just that, she prepared a painstakingly simple but a most beloved mint soup, which she cooks only for family or for herself when she is ill. The lovely 81-year old Mama Roca feeds and nourishes her sons and their staff of 70 every day at her restaurant next door. “She is our mother, but also the mother of everyone who cooks with us in the kitchen,” Joan shared affectionately.

Madrid Fusion inspires, provokes, encourages and awakens not only professional chefs but also the gourmand in each and every one of us. Chefs return to their kitchens armed with a wealth of valuable learnings, restauranteurs are probably scrambling to set up their social media accounts. I come home filled with desire to make dinner reservations at twenty restaurants across the globe. And as a soon-to-be wife, I am excited to take on the kitchen with new techniques I learned by watching some of the greatest chefs in the world. I plan to make that comforting mint soup for family, and I am currently creating a list of all the seasonal ingredients to stuff into my Jintucky Fried Chicken.

I am excited for Madrid Fusion Manila happening on April 19-21 at the SMX Convention Centre. Pam Samaniego, Director of MFM 2018, said at the announcement of the much awaited event, "The old will be making a comeback as traditional cooking techniques and native ingredients will be in the spotlight for the fourth serving of Madrid Fusion Manila."

This year’s chef presenters will include Susi Diaz, Curtis Duffy, LG Han, Mingoo Kang, Hajime Yoneda, Matt Abergel, Paul Qui, Pepe Solla, Aitor Jeronimo Orive, Roberto Ruiz, Diego Gallegos, Gorka Txpartegi, Akrame Benallal, Maria Fernanda di Giacobbe, Tom Cunanan, Floriano Pellegrino and Isabella Poti, Inigo Lavado, and Javier Estevez. From the Philippines, we have Nicco Santos of Your Local and Hey Handsome, Patrick Go of Black Sheep, and JP Anglo of Sarsa.

7 Delicious Reasons to Visit Singapore this July

noreply@blogger.com (Jin) — Mon, 17 Jul 2017 10:14:00 +0000

7 Delicious Reasons to Visit Singapore this July

Published on Manila Bulletin Lifestyle, July 13, 2017

1. STREAT. My absolute favorite Peranakan chef Malcolm Lee of Candlenut (best crab curry in the planet!) will be teaming up with the pioneer of modern Singaporean cuisine Willin Low of Wild Rocket in this exciting collaboration happening on July 14 and 15 at Clifford Square. The two champions of Singaporean cuisine will helm a pop-up restaurant featuring modern Singaporean and Peranakan food, alongside nine hawker stalls personally curated by the duo, each presenting a quintessential local dish with a fun twist.

2. Whitegrass. The Michelin Guide Singapore just launched its 2017 edition on June 29 and bestowed its coveted stars on 38 dining establishments. Among the newly minted restaurants is Chef Sam Aisbett’s 18-month old Whitegrass where he serves cross-cultural flavors unconfined by geographical limitations. I had the most amazing meal with Challans duck on eggplant cream and Chinese jelly mushrooms, Australian freshwater marron with burnt chestnut miso and a 20-year aged Kamebishi soy sauce that my server ever so carefully squeezed onto my plate. Too precious! For dessert, milk jelly, milk ice cream and milk curls from Hokkaido paired with fresh honeycomb from northern Thailand, followed by an intensely mouthwatering Taiwanese mandarin sorbet that jolted me awake from my delirious food-induced coma. Every course was divine and I strongly recommend you book a table at once.

Challans duck on eggplant cream and Chinese jelly mushrooms at Whitegrass

Australian freshwater marron, burnt chestnut miso, 20-year aged Kamebishi soy sauce

at Whitegrass

3. Meta. The most tender octopus - a result of slow cooking for hours and hours - topped with ridiculously tasty XO sauce, plump mussels, garlic crumbs, and a side of squid ink and sunchoke puree hidden under a radicchio leaf… this is just one of the culinary treasures you will find at Chef Sun Kim’s restaurant Meta. The Korean chef could not help but add bits and pieces of his Asian roots into his dishes – gochujang on fresh Irish oysters, yuzu and shiso on raw fish, crab bibimbap – and I could not help but admire every unique bit of it. Meta received its first Michelin star this year. My first mouthful of his beetroot and burrata dusted with tobiko, I already knew in my heart that it deserves the accolade.

Irish oysters, gochujang at Meta

Octopus, mussel, XO sauce, radicchio at Meta

4. Manhattan Bar. Be transported to 19th century New York once you step into this bar, with its seductively dim lights, oak barrels, lots of dark leather, and shelves of jars containing spices and fruits for drying and pickling. All five signature cocktails I tried were masterfully crafted, but if you must to choose one drink only, let it be the Aviation (Citadelle gin, Luxardo maraschino liqueur, fresh lemon juice) which comes with a vial of Tempus Fugit crème de violette that you stir into your drink and watch the special concoction turn into a pretty purple hue. Manhattan is voted number one at Asia’s 50 Best Bars 2017 and our sweet Filipina server presented us with apple cheesecake poppers to celebrate the win.

Manhattan Bar at Regent Hotel

5. Yayoi Kusama: Life is the Heart of a Rainbow Exhibit. Pumpkins, pumpkins, pumpkins! They are not only for eating, but also for indulging your visual appetites. This exhibition features 120 fascinating works of the Japanese artist and runs until September 3. Be ready to be blown away by the spell-binding experience which will make you smile, make you laugh, make you sad, make you cry. After the feast for the eyes, head down to Gallery & Co. for the most adorable pumpkin, and completely edible this time!

Pumpkin by Yayoi Kusama

National Gallery Singapore

6. Shangri-La Hotel Tower Wing. What a treat to be enveloped in lushness every time I walked into the lobby of my home in Singapore. Look to your left and be amazed by the nine-meter high mystical rock wall, look to your right and be amused by the massive, refreshing balls of green in place of the usual, oftentimes boring flower arrangements, look up and be mesmerized by the two thousand pieces of cascading leaves by Japanese designer Hirotoshi Sawada to create a tree canopy in this enchanting oasis. The newly renovated Tower Wing at Shangri-La Singapore takes my breath away each and every time. One of the best things about my stay, aside from the heavenly bed, was being able to enjoy a multitude of Singaporean heritage dishes without leaving the comfort of the hotel. One lazy day I had chili crab and mantou, Hainanese chicken rice, and an incredible katong laksa all by myself, washed down with a comforting mug of teh tarik followed by a sweet, chocolatey glass of Milo dinosaur.

Shangri-La Hotel Singapore

Katong Laksa at The Lobby Lounge, Shangri-La Singapore

7. Singapore Food Festival is happening between July 14 to 30 and there will be a roster of activities to celebrate the richness and diversity of local Singaporean flavors. Imagine a hawker wine safari where Bib Gourmand hawker eats are paired with artisanal wines from Australia and New Zealand, a kueh pairing workshop where you enjoy the sweet little treats with coffee, tea, and cocktails, and a 50 Cent Festival featuring nostalgic dishes like abacus seeds, paper wrapped chicken, beehoon, and iced candy at 1980 prices – 50 Singapore cents!

Hawker food and wine pairing at Maxwell Food Centre

Singapore nostalgic dishes at 50 Cent Festival

Kueh and cocktail pairing at Bar Stories

So fly your empty stomachs to Singapore this July, speak your best Singlish, and immerse yourselves in Singaporean culture by eating, eating, and never-ending eating!

Carte D'Or Gelato

noreply@blogger.com (Jin) — Thu, 08 Jun 2017 04:39:00 +0000

When I was in London for three weeks last summer, my neighbour (aka the supermarket - more specifically the frozen goods section) was my best friend. I would buy Carte d'Or gelato on my way out and oftentimes on my way home, too - it was strategically located between the underground station and the apartment I was staying at. My favorite flavours were triple chocolate parfait and crema di mascarpone.

So imagine my delight when I found out that UK's #1 gelato brand is finally coming to Manila, and just in time for the summer months, too!

To get to know Carte d'Or more, I attended a fun and interactive gelato-making class where I learned the step-by-step on gelato-making process and the ingredients that go into every scoop of the frozen treat.

My take-home lessons:

1. Carte d'Or uses only premium ingredients sourced from the places where they make them best, so we can enjoy natural flavours free from additives.

“We take pride in sourcing from only the best, no matter where it takes us - from Australian butter to pistachios harvested from South Australia and California, from Belgian chocolate to hazelnuts grown in Turkey,” boasts Earl Keh, Carte D’Or brand manager.

Real cream and butter from Australia

Pistachios from South Australia and California

Chocolates from Belgium

2. Gelato-making is an easy and uncomplicated process. As long as you have the best ingredients, you are already halfway there!

Chef Miko Aspiras showing us how it's done. Basically, you just throw in all the

premium ingredients and mix thoroughly.

3. It is simple, but you will need a very expensive gelato machine like this.

Cattabriga is said to be the Maserati of gelato machines

It churns gelato slowly but surely, and the result is a smooth, rich and creamy frozen dessert.

Fold pistachios into the churned gelato

TA-DA!!!

Now it's time to enjoy the smooth, creamy, nutty fruit of my labour.

4. To save yourself time and trouble (and all that Maserati money) making your own gelato, just buy a tub or four from a supermarket near you.

Carte d'Or launches four irresistible flavours in Manila:

Pistachio

Salted Caramel

Chocolate Hazelnut

And my favorite of the four - rich, dark and sultry Double Dark Chocolate

We are the very first country in Asia to enjoy Carte d'Or gelato and I cannot wait to try all the local flavours that Chef Miko is cooking up for us. On my wish list: ube, buko pandan, pili nut, tsokolate, turon...

Carte d'Or Gelato is available in select supermarkets and convenience stores nationwide.

Carte d'Or Facebook Page

Eat, Pray, Eat in Ubud

noreply@blogger.com (Jin) — Tue, 06 Jun 2017 07:36:00 +0000

Eat, Pray, Eat in Ubud

Published on Manila Bulletin Lifestyle

I chose to spend the last few days of 2016 in a place I had always wanted to go back to, a place that promises peace and quiet, a lot of nature, smiling people, healers, raw food, vegan restaurants, a place where I could slow down, reflect, and most importantly, detox my mind, body and spirit, a place which means “medicine” in its native language - Ubud.

I should have known better.

Despite being in the mecca for health, the one and only clean meal I had was at Paradiso, a really cool cinema that shows old films and serves strictly plant-based food. So you see, there was no choice but to eat falafels (which were delicious, by the way) and a plate of vegan nasi goreng while I watched Matthew McConaughey and Ken Watanabe try to make their way out of a Japanese suicidal forest alive. It was a movie that called for steak.

The rest of my meals were heavy on meat. Too bad for my body, but lucky for you, you now have a good eat list for your next Bali trip.

1. WAROENG BERNADETTE

My search for the best beef rendang in town led me to this quirky restaurant where everything on display is for sale. The rendang served here is made using Bernadette’s family recipe and involves cooking the meat in coconut milk and secret spices for twelve hours – eight on the first day, and another four on the second. No wonder the beef was ridiculously tasty. Warning: You are likely to consume more than one bowl of rice.

Waroeng Bernadette: Jalan Gautama Utara, Ubud

2. BEBEK TEPI SAWAH

The biggest dilemma here is whether one should order the Balinese crispy duck or the fried smoked chicken. I suggest both because aside from the fact that they are equally delicious, I must admit, portions are tiny. Do not forget to mix and match the different sambals, and wash everything down with avocado iced coffee. After overeating, walk off the meal around the beautiful property surrounded by lotus ponds and rice paddies.

Bebek Tepi Sawah: Jl. Goa Gajah, Ubud

3. MELTING WOK

The coconut curry noodles here is one dish I often fantasize about ever since my first taste of it in 2013. You can opt to have your bowl plain or with tofu or meat. Of course, I had mine with beef. Rich and hearty with a broth boasting so many layers of flavors and a depth that can only be achieved after hours and hours of simmering, it was the simplest meal of the trip but one that brought me the highest satisfaction, even topping the chichi, award-winning Mosaic. The place is always packed so call ahead to reserve.

Melting Wok: 13 Jl. Gootama, Ubud

4. IBU OKA

It is difficult not to compare babi guling to our Filipino lechon (which is still, hands down, the best pig for me), but when in Bali, do as the Balinese do – eat Balinese pork. The suckling pig at this overly popular warung is stuffed with a paste made with shallots, ginger, galangal, garlic, turmeric, chili, peppercorn, and shrimp paste, and then roasted over open fire for six hours. The result is mildly fragrant pork with not so crunchy skin. Admittedly, it is not something I am ecstatic to eat again, but definitely a dish you must try once when in Bali.

Ibu Oka: 2 Jalan Tegal Sari, Ubud

5. HUJAN LOCALE

From the makers of Mamasan and Sarong comes the newest addition to Ubud, serving Indonesian flavors with finesse and always with a surprise factor. My kambing curry (the spicier the better!) came with roti canai that was chewy and crispy at the same time, the tuna tartare was served with a medley of watermelon, Thai basil, sesame seeds and chili shallot lime dressing. It is the place to go for local flavors when you need a break from the warungs.

Hujan Locale: 5 Jl. Sri Wedari, Ubud

6. LA RAMONA

I discovered this place through an Instagram follower who tipped me about Chef Joshira’s crazy dishes. I went without any expectations, and honestly, the funky interiors left me doubtful. But WOW, my cinnamon and cumin-rubbed lamb appetizer was out of this world! The grilled meat sat on a bed of toasted cashew and feta salad tossed in lamb tamarind jus, its flavors complex, bold, exciting. The prawn tacos were fresh and delightful, the chocolate mousse rich and decadent and made even more fabulous with candied orange peel. Secret to finding this hidden gem: look for the blue octopus on the wall.

La RaMona: 9 Jalan Dewi Sita, Ubud.

Chinese New Year Lucky Eats

noreply@blogger.com (Jin) — Sun, 29 Jan 2017 18:06:00 +0000

Of all the special occasion feasts, Chinese New Year is the most interesting to me. Unlike noche buena or media noche where heirloom recipes and family favorites are usually served, during Chinese New Year, we eat dishes that hold symbolic meanings.

In our family, a Chinese New Year meal consists of lucky foods which are believed to bring us good fortune in the year to come. On our dining table will be a whole fish with head and tail intact because fish signifies abundance, and head to tail represents abundance from beginning to end. There will be pork, dumplings, abalone, noodles, glutinous rice balls, oranges, each dish symbolizing wealth, prosperity, longevity, happiness, and good luck.

I must admit it is a tedious task to prepare a traditional Chinese New Year feast, and how lucky are we that we can now just take the whole family out to celebrate the special occasion at a restaurant. Or two. Or three.

Because I live closest to Mall of Asia and the new S Maison at Conrad, I thought I’d share with you my picks of dishes to eat in these two malls for a lucky and tasty Year of the Rooster.

MASUKI
One word to describe the siomai at Masuki - SIOMAI! Ginormous in size and packed densely with meat, it is best enjoyed drowned in the signature special sauce and then bathe with fresh calamansi.

UMA UMA
Noodles represent longevity and the maze soba is a wonderful way to eat your way to long life. Bouncy noodles that you toss with chunks of tender pork chasiu, bamboo shoots, spring onions, leeks, sesame seeds and a runny onsen egg, it is 100% MSG-free yet full of umami. Add a drizzling of chili oil to make things even more exciting.

MANN HANN
Mann Hann oyster cake is a fluffly, gooey, chewy egg pancake studded with juicy, briny oysters. I know this sounds weird, but the best way to enjoy it is to smother the whole thing with ketchup. An oldie but always a goodie.

PARADISE DYNASTY
Radish in Hokkien sounds similar to good fortune, so the more radish you eat, the better fortune you will enjoy. Biting into Paradise Dynasty’s radish pastry's incredibly crisp and flaky crust reveals the naturally sweet, moist and creamy bundle of turnip strips. The play on different textures and flavours makes this golden nugget a sheer delight to eat. In fact, it is so delicious I sometimes I forget I am eating vegetable!

TIM HO WAN
The bean curd roll with seafood and pork is the siomai’s heartier and tastier albeit lesser known cousin. Wrapped in a spongy bean curd skin that has soaked up all the deliciousness of the soya-based gravy, this is one dimsum so flavourful it does not need any condiment.

FOUR SEASONS HOTPOT
Chinese New Year is about family bonding and a hotpot meal is the perfect venue for this occasion. Unlimited meats, seafood, dumplings, offals, vegetables, every kind of ball imaginable, sushi, sashimi, desserts and drinks, Four Seasons has the widest selection I've seen in Manila. There is something to suit everyone's taste, and you can eat to your heart's content for a price that just can't be beat.

MODERN SHANGHAI
Pork knuckle is one of the lucky foods to eat during Chinese New Year because its roundness and fattiness symbolise a well-fed year to come At Modern Shanghai, the trotter is braised until fall-off-the-bone tender, served with a superior brown sauce, and priced at P888 - the luckiest number which means "to prosper."

BIJIN NABE BY TSKUDA NOJO
Imagine boiling and simmering Jidori chicken bones until they are fully dissolved and reduced to a rich and velvety chicken broth. And then imagine using this collagen broth to cook your complete meal of chicken, meatballs, vegetables, noodles, and shrimps. Every ingredient you put into this beauty pot adds a layer of flavor to the soup, making every sip a whole new experience. Best part is, the more you eat, the younger, more beautiful and supple your skin becomes.

Gong Hei Fat Choi and bon appétit!!!

Paradise Dynasty

noreply@blogger.com (Jin) — Tue, 20 Dec 2016 13:14:00 +0000

Eating in Paradise

Published on Manila Bulletin Lifestyle, December 15, 2016

My first time at Paradise Dynasty was in Singapore six years ago. I saw the posters everywhere, along the walkway to the MRT station and all over ION Orchard, the most happening shopping mall during those days. Photos of bamboo steamer filled with dumplings the colors of the rainbow haunted me. Oh how I love rainbows. And chasing/eating them.

I made plans to have lunch there with a friend almost immediately. We ate our way through the colorful babies, which also doubled as educational materials for her learning toddler. “What color is this dumpling mama is eating?” “Green!” “How about the one Auntie Jin is eating?” “Yellow!” “Orange!” “Red!” He had almost as much fun as we did, even if all he ate was blended chicken and vegetables.

It was not surprising to see the same reception when Paradise Dynasty opened in S Maison. Curious people queued up for the fun experience and there was always a basket or two of rainbow xiao long bao on every table.

During one of my visits I was able to chat with Paradise Group CEO Eldwin Chua who was in town to oversee the opening of his first Manila branch. “We are very excited to be in the Philippines. We have been wanting to bring our brand here for many years, we were just waiting for the right partner and the right location,” shared the young Singaporean businessman.

In the span of 13 years, the Paradise Group has expanded into over 30 restaurants in Singapore and 20 outlets in Malaysia, Thailand, Indonesia, Japan, China, Hong Kong, and London, with every branch exuding opulence and luxury. When you go, make sure to check out the VIP room with its monstrous dragon sculpture hanging on the wall. It’s like stepping into the lavishness and drama of 1930’s Shanghai, with you feeling like some emperor, ordering and eating up a feast, and then feeling absolutely pleased with yourself when the bill arrives and you realize you are paying ordinary working men prices.

This is exactly the experience Chua wants to offer his diners. “Here at Paradise Dynasty, we want customers to enjoy premium food in fine dining setting without breaking their wallets. We use simple ingredients and find ways to elevate their flavors. We always work to improve and innovate so we can offer gourmet food with exceptional value.”

So what are the five dishes you must try at Paradise Dynasty?

1. The most popular 8-color Dynasty Xiao Long Bao, of course.

You will be given an eating instruction manual to ensure you get the optimum taste of the

technicolor pouches. No, you cannot just eat them according to your favorite colors.

You have to follow rules here and eat the dumplings in this sequence: Original, Ginseng,

Foie Gras, Black Truffle, Cheese, Crab Roe, Garlic, Szechuan. The two I enjoyed most

were #3 foie gras and #4 black truffle. While I thought this was fun and something

people should try once in their xiao long bao-eating lives, I am still a purist at heart

and prefer uncomplicated flavors, which brings me to the second dish.

Rainbow xiao long bao eating manual

2. Original Xiao Long Bao

To be enjoyed simply with vinegar and ginger because the classic way is the best way. Period.

3. Scrambled Egg White with Fish and Conpoy

This dish dates back to a time when seafood was a rare commodity in China. The emperor

wanted crab during a time there was none so the kitchen had to create a dish to satisfy

his craving. The result: egg whites cooked painstakingly under low heat to attain a texture

similar to that of the crustacean. If this dish made the emperor happy, I believe it should

make ordinary people like you and me happy, too. Tip: There is a special way to mix

the egg yolk so sit back and let your server do the honors.

4. Stir-Fried Shredded Pork with Chinese Crepes

Paradise Dynasty’s take on peking duck. Shredded pork stir-fried in black bean and hoisin

sauce until tender, to be paired with scallions and wrapped in thin, soft and chewy pancakes.

5. Radish Pastry

This is THE BEST THING at Paradise Dynasty. Soft and creamy radish strips in an

incredibly fine and flaky crust that is almost too gorgeous to eat. Do eat it anyway.

I can come to the restaurant and order nothing else but eight pieces of this golden

beauty and leave perfectly merry and content.

Paradise Dynasty is located at 2/F S Maison at the Conrad, Mall of Asia Complex, Pasay City

Tel: 828-8333

The Arla Promise

noreply@blogger.com (Jin) — Sun, 27 Nov 2016 21:00:00 +0000

This was our breakfast during the presentation at the Arla Factory in Holstebro, Denmark.

It was a typical breakfast spread - breads, deli meats, cheeses, jams, and Lurpak butter.

I must admit, because I see it so often, I have taken the Lurpak brand for granted.

Obviously, it is good butter therefore the choice of many, kind of like how Colgate

has become toothpaste for most of us.

You see, I am a butter monster. Sometimes I eat little pieces of bread just because they

help transport the silky, creamy yellow goodness to my stomach.

So imagine my delight when I discovered that Lurpak butter is produced by Arla, the 5th

largest dairy company in the world and the biggest organic dairy company of them all!

During our factory visit, we spotted an Arla truck delivering fresh milk from the farms.

Fun fact: Did you know that 308,000 tons of raw milk is used to make 130,000 tons of

butter in this facility each year? It is the biggest butter dairy in the world serving

918 million consumer units!

Lurpak is produced only in Denmark and Arla takes serious measures to keep the quality

at its highest. "Butter tasters" are employed to taste the product every 20 minutes during

production and Operations Engineer Jakob Pedersen has been doing it for 16 years!

No wonder despite serving almost 1 billion consumers, they get only 55 complaints in

a year. Here Jakob shows us how he does quality checks, inspecting the butter up

close and then taking a big spoonful into his mouth.

And that is me taking advantage of the situation, enjoying my

own spoonful(s) and eating Lurpak butter like ice cream!

I think I can live here happily ever after.

That is, until Holstebro Cream Cheese Factory. God, it smelled like heaven in there!

And it is one of the cleanest facilities I have ever been in.

Everything is automated, precise. Watch the video at the end of this post to see the action.

Check out all the exciting flavours. You name it, they've got it!

How about chanterelle cream cheese on your bagel today?

Best part is, there is absolutely no artificial ingredients in the mix. "Arla uses only the

real deal for all its cream cheeses. There's real garlic pieces in our garlic cream cheese,

bits of olives in our olive cream cheese," Arla Foods Philippines GM Jen Christian

Nielsen proudly reports. Arla does not believe in artificial preservatives,

and instead utilizes sweet buttermilk as stabilisers.

CREAM CHEESE HEAVEN

And Kenneth Olesen guarding the goods from me. Lol.

So delicious we ate them right out of the tubs

My personal favorites are olive, tomato and basil, goat's cheese, horseradish,

papaya and curry, and chocolate. I pray these will be available in Manila soon.

Cheese snobs will be ecstatic to know that Arla also produces very special small batch,

single-farm artisan cheeses under the Arla Unika brand.

We were lucky enough to sample a few during our visit, and with Cheesemaster

John Gynther himself

Nutty, creamy, caramel-y Havgus

Sweet, salty and full of umami Gammel Knas

And an interesting coffee cheese made with Coffee Collective's Guatemalan coffee.

Bet you've never had anything like this before!

Cheese and tea pairing at 9:00am? Yessir!!!

The most special experience for me was visiting Faregard, one of the 12,600 farms

Arla works hand in hand with.

There are 400 cows in Faregard and I must say each and every one of them looks

healthy, meaty, very well taken care of.

It is so wonderful to see the cows live in a clean, stress-free environment,

and are allowed to move around freely

They get clean water, nutritious food and soft beds

And enjoy a little play time, too!

Of course, like every parent (although none will admit), Rasmus has his favorite child.

When asked how he chose his favorite, he said it just came naturally, like the feeling

he felt when he first met his wife! How adorable is that?!

As for me, my favorite cow will be the one that produces the most milk! Haha!

These are the cows that produce 40-70 litres of milk a day. Because they work harder,

they are rewarded a place in the VIP section where they enjoy all the good stuff in a cow's

life, like feeds that are higher in nutrients and minerals...

... plus free massages anytime of day!

It is so heartwarming to see the hardwork and dedication that mother-and-son team

Birtit Gade and Rasmus puts into providing their cows a home. They treat them

like family and with love and respect. Arla cows eat healthy and live happy, and

we all know that healthy and happy cows produce better and yummier milk!

With Senior GM for Arla Foods Philippines Jens Christian Nielsen,

Cheryl Tiu and Pam Pastor.

I have always loved Arla, and even more now after experiencing firsthand its company values, its faithfulness to deliver the promise of providing healthy, natural, responsible dairy products.

Every time I see Arla products on supermarket shelves, I will remember the farms, the cows, the love that Arla farmers put into their work, the quality and consistency that Arla factories aim for to bring to the world food that is not just good and nourishing to the body, but also good and nourishing for the soul.

Arla Official Website
Arla Philippines Website
Arla Philippines Facebook
Arla Philippines Instagram

Bodegas Castañeda ♥ ♥ ♥

noreply@blogger.com (Jin) — Fri, 08 Jul 2016 17:25:00 +0000

I walked away quickly from La Gran Taberna to make it to my next tapas stop before it closed for the night.

Bodegas Castañeda, a local haunt before Rick Steves brought all the tourists in -

myself included!

A row of sexy jamon legs greeted me as soon as I entered and I knew this was

my happy place

Bodegas Castaneda is a very typical Andalusian tapas bar which looks like it hasn't

been renovated in centuries. There are barrels of wine behind the bar, and absolutely

no chairs to be seen. You stand by the bar and eat and it's a lot of fun.

I was so hungry I made the mistake of ordering food before the server could give me free

tapas with my drink. For people traveling to Granada, remember that it is one of the very

few cities left in Spain where you get complimentary tapas with every drink you order.

Please take advantage! Haha! :)

At least I was given a generous pour

One of the beautiful things about traveling in Europe is that nobody cares what you do.

You can go about doing your own business and people won't judge.

Like ordering AND finishing this plate of assorted montaditos

Joselito Jamon Iberido de Bellota

Jamon de Trevelez con Manchego

Salmon, Avocado, Caviar

I wolfed down 6 montaditos in 15 minutes.

They were still at it when I walked out the door.

Nobody cared.

I love España.

Bodegas Castañeda: Calle de Almireceros, 1-3, 18010 Granada, Spain
Phone: +34 958 21 54 64

La Gran Taberna ♥

noreply@blogger.com (Jin) — Sat, 02 Jul 2016 20:40:00 +0000

After dropping off my bags at Hotel Casa 1800 Granada, I ran out immediately to get some nourishment.

I was so hungry I rushed into the first restaurant I saw that was still open at 11:28pm.

La Gran Taberna

A traditional tapas place in a great location in the middle of Plaza Nueva.

There was upstairs seating. I grabbed the nearest seat at the bar.

One of the best things about Granada is that every drink

you order comes with a plate of complimentary tapas

With my glass of house red came a plate of sad olives and a tiny omelette filled with...

processed meat and cheese. WHY??? This disappointed me extremely. After all, I was in

a country known for jamon and queso, not in the Republic of Costco!
I disliked the place immediately.

The jamon de pato montadito and anchovy montadito were good, but not great enough

to alter my initial judgement. Sorry, I am difficult like that. Haha!

Hard to complain considering prices were very reasonable.

Paid my bill and went in search for a better dinner.

La Gran Taberna: Plaza Nueva, 12, 18009 Granada, Spain

La Gran Taberna Facebook Page

Hotel Casa 1800 Granada ♥ ♥ ♥ ♥

noreply@blogger.com (Jin) — Sat, 02 Jul 2016 19:32:00 +0000

I arrived Granada by train late at night and my taxi driver dropped me off a few steps away from my destination.

Hidden in this cobblestone alley is a gem of a hotel,

my home away from home in the southern city of Spain

Hotel Casa 1800 Granada

Like its sister Hotel Casa 1800 Sevilla (see my post here), this boutique hotel is housed

in a restored 17th century building. I have a huge thing for old architecture and it was

love at first sight when I stepped through these doors.

Check in was a breeze, which I appreciated because I was dying of hunger

and wanted to run out to grab a late (midnight) dinner.

Luckily, my room was on the ground floor, making it easy and convenient for my

eating escapades. (I did not notice any elevators in the building.)

How I loved my room and all its charming old world details!

It was more spacious than my room in Seville and came with the same modern amenities.

There was a window that opened up to the breakfast area, making it a bit noisy in the

mornings, which wasn't totally a bad thing because I would have slept through noon

in my comfy bed if it were quiet.

The bathroom was modern and very clean

Bathtub and rain shower in one

Every morning I woke up to the sound of people enjoying their first meal of the day

at the inner courtyard

Breakfast room

Coffee, tea, and other beverages

Simple selection of cold cuts, cheeses and fruits

All things carbs

After fueling up, I went to check out the second floor

Very nice and very Granada

I love all the beautiful details of the hotel

These clay vessels by the doorway

The armchair and the painted walls

In the afternoons, hotel guests enjoy complimentary snacks and drinks. Nothing to write

home about, but sure saved me from lugging back bottles and bottles of water.

Hotel Casa 1800 also boasts an excellent location, just off Plaza Nueva and not far from

Alhambra. I walked everywhere the whole time in Granada.

A few steps from the hotel is a souvenir shop selling everything you can think of

Perfect for last-minute shopping!

I wanted to take home all these gorgeous plates

Remember to smile and bargain :)

I highly recommend Hotel Casa 1800. Wouldn't stay anywhere else when in Granada!

Hotel Casa 1800 Granada: 11, Plaza Benalúa, 18010 Granada, Spain

Tel: +34 958 21 0700

Hotel Casa 1800 Granada Website

PAL Mabuhay Miles Travel Card

noreply@blogger.com (Jin) — Mon, 27 Jun 2016 18:42:00 +0000

Last April, despite it being the craziest, busiest time of my life, I made sure to squeeze in a trip to Cebu because something BIG was launching there.

The country's very first prepaid card, multi-currency wallet, mileage card and membership card all rolled into one.

I present to you... drum roll, please...

The Philippine Airlines Mabuhay Miles Travel Card

Before I tell you more about this brilliant piece of plastic, let me first share with you how Philippine Airlines spoiled us from the moment we stepped into the Mabuhay Lounge at NAIA Terminal 2.

Of course, every PAL experience starts with a comforting bowl of arroz caldo.

I like to top mine with crispy garlic, chopped salted egg, spring onions, and dilis.

Heaps and heaps of them. Confession: I never stop at just one bowl.

After the smooth flight to the Queen of the South, we checked in at the beautiful Shangri-La Mactan.

The balcony in my room opens up to this va-va-view-m!

I would have stayed here all day, looking out to the hot, scorching, sexy summer (in the

comfort of my air-conditioned room haha), except I had a very important appointment.

A very important appointment with my massage therapist at the Chi Spa

where my body enjoyed a much-needed 60-minute session of Philippine Hilot.

Now that was a treat!

Later that evening, at the stunning Ocean Pavilion with the backdrop of the

midnight blue sky, a true industry game-changer was unveiled.

Guests were welcomed in Philippine Airlines fashion - big smiles, warm greetings,

genuine hospitality.

PAL President and COO Jaime Bautista introduced the Travel Card, a new chapter

in the history of Mabuhay Miles. So exciting! It is wonderful to know that our national

carrier continually works to enhance its product and service offerings to frequent flyers.

To celebrate the special occasion, there was Cebu lechon

Traditional music and dancing

And miles and miles to give away. Lucky winners went home with

10,000, 20,000 and 50,000 Mabuhay Miles.

Feeling very generous, Mr. Bautista gave in to the crowd's request for more prizes

and raffled off a few thousand miles more. Everybody at my table won a prize.

Everybody but me. Huhu.

But I felt like a million miler after everyone retired to the hotel and I had this

incredible starry night all to myself. I had never seen so many stars at once.

They glittered like diamonds. It took my breath away.

Plus I received my all-new PAL Mabuhay Miles Travel Card.

In a nutshell:

The Mabuhay Miles Travel Card is your Mabuhay Miles membership card and multi-currency prepaid card in one.

This prepaid card can be used to purchase products and services in stores that accept UnionPay.

Earn 1 mile for every P100 (or foreign currency equivalent) spent.

Redeem your miles for goods or services at participating program partners.

And the best part for me is, the card can hold up to 10 currencies!

US Dollar (USD)
Philippine Peso (PHP)
Euro (EUR)
British Pound (GBP)
Canadian Dollar (CAD)
Australian Dollar (AUD)
Singapore Dollar (SGD)
Hong Kong Dollar (HKD)
Chinese Yuan (CNY)
Japanese Yen (JPY)

This is so perfect for people who love to travel. Just load up your card with the currency needed at your destination, fly, eat, spend, shop, and earn miles while at it! Also, no terrible bill shock because you only put in your allotted budget, haha!

The next day, we put our Travel Cards to good use.

We went to the new SM Seaside Cebu because, well, SM's got it all. :P

But first, lunch to fuel us up, catered by a Cebu favorite, Cafe Laguna.

We dined right by the entrance of the mall, under its high ceiling.

My favorite from the spread was this scrumptious grilled pork belly

And then shopping began. I got a few items from Uniqlo for my UK trip.

It was still chilly in that part of the world so these cardigans were perfect.

3 cardigans, 3 skirts, and a button-down dress all successfully charged to my

Mabuhay Miles Travel Card. Yay! I am happy to announce that the transaction

was as easy and seamless as using a debit card.

You can also use the Travel Card to withdraw money from any BancNet ATM machine

I tested out this service and...

Ta-Da!!! Success!!!

Another great feature of the Mabuhay Miles Travel Card is the redemption of rewards

at partner merchants using miles earned.

I experienced the convenience of this feature first-hand when I used my card to

check in at Marco Polo Plaza Cebu

The hotel front desk debited 13,000 miles from my Travel Card and handed me

the key to my deluxe sea view room.

Isn't it splendid to be able to enjoy such comfort using only the miles you've earned

and absolutely zero pesos? I urge everyone to enroll in Mabuhay Miles frequent flyer

program and apply for the MM Travel Card. For more information, visit

https://www.mabuhaymiles.com/AboutUs/NewsAndUpdates/MabuhayMilesTravelCard

This chunky chocolate chip cookie is just the cherry on top.

Mabuhay Miles Website

Mabuhay Miles Facebook Page

Philippine Airlines Website

Philippine Airlines Facebook Page

Uma Uma Ramen and Horse's Mouth

noreply@blogger.com (Jin) — Tue, 14 Jun 2016 11:07:00 +0000

This is Russell Yu, the bossman at Uma Uma Ramen, feeling just a little bit frustrated

that it is taking longer than expected for his restaurant to open in Manila.

He has been ready and excited since 2015.

Exactly two months ago, we flew to Singapore with the agenda of trying out every single

item on the menu of the ramenya-izakaya that originated from Fukuoka, Japan.

I kid you not. This was just one-eighth of all the dishes we ate during our visits to

Uma Uma's Forum Shopping Mall and Millenia Walk branches.

Uma Uma has been making ramen for over 60 years and prides itself for using only natural

ingredients. The broth is a result of boiling pork bones for hours and hours, with no shortcuts,

and most importantly, with NO MSG. Every bowl is 100% pure and natural umami!

Russell's favorite is the signature Uma Uma Ramen with tender slices of chasiu,

spring onions, black fungus, and egg in a spicy miso broth.

I love mentaiko on anything and was delighted to see Mentaiko Ramen on the menu.

A generous scoop of the fish roe sat on top of chasiu, egg, spring onions and seaweed strips.

Garlic Ramen with chasiu, white onions, black garlic, egg, bean sprouts and fried shallots.

Did you know that black garlic is all the rage now in countries like Taiwan, Japan and Korea?

It has twice the antioxidant properties of white garlic and is proven to lower cholesterol and

prevent cancer. So happy that Uma Uma is making this available to Manila. We not only

get a tasty bowl of ramen, but also a nutritious and immune system-boosting one, too.

My favorite had to be the Tan Tan Men. A mix of Chinese and Japanese

flavors, every bite transported me back to my growing up years in Taiwan.

Guess who finished it all :D

Witnesses to my crime: Cassandra, Cheryl, Lani, Andrew, ZY, Anton, and Russell

People watching their carbs (not me, obviously!) will be happy to know that Uma Uma

also specialises in yakitori. Here is Chef Satoshi Nakamura doing his magic on the grill.

Chicken Skin

Pork Belly

Chicken Thigh

Shiitake Mushrooms

For the rice lovers:

Chasiu Don with Onsen Egg - another culprit to the severe food coma I suffered that day

Salmon Don

Spicy Tuna Don

Fast forward 60 days, I am seated in front of a smiling Russell because his very first

Philippines branch is finally opening!

Uma Uma is located in S Maison Conrad, Manila's newest lifestyle and dining destination

And look who's here, too. Satoshi-san and his team of Japanese chefs flew in

many weeks ago to prepare for the special occasion.

To celebrate, I had tasty little One-Bite Gyozas

Chicken Karaage with the perfect crunch

And the crowd favorite, Mazesoba, which is really the perfect choice in this sweltering heat!

Dry noodles with chasiu bits, bamboo shoots, spring onions, leeks, sesame seeds, onsen egg.

I like it especially with an extra drizzling of chili oil.

An extra bowl of 100% MSG-free tonkotsu broth to wash all that down.

Along with Uma Uma, Russell brings to Manila his whisky and cocktail bar Horse's Mouth

It was love at first sip with my Kopi & Kaya cocktail, a brilliant concoction of Ketel One

vodka chilled over ice with coffee and sugar, topped with hot kaya foam. Truly Singapore and

truly me! To this day I dream about that heavenly coconut jam foam and look forward to that

moment when my lips can be reunited with the sweet and creamy goodness here in Manila.

Good news is, Horse's Mouth craftsman Johan Fong is in town playing around with our

local ingredients. Russell mentioned something about green mangoes and bagoong.

So exciting!!!

Horse's Mouth Manila, where you can have your ramen AND your cocktails

The opening menu

The vavavoom view!!!

Yes to ramen with clear blue skies

And cocktails with the most amazing Manila sunset

Uma Uma and Horse's Mouth Manila open on June 15, 2016.

Uma Uma: Level 2, S Maison Conrad, Seaside Boulevard corner Coral Way, Pasay City

Uma Uma Website
Uma Uma Facebook Page
Uma Uma Instagram

Skyroam Philippines by Big Sky Nation

noreply@blogger.com (Jin) — Thu, 09 Jun 2016 05:32:00 +0000

Three most frequently asked questions I get after every trip:

1. What were your favorite restaurants?
2. Which hotel did you stay at?
3. How did you stay connected?

Most of you already know I always rent a pocket wifi. It is essential for all my trips. I can travel anywhere alone, navigate the most complicated streets, speak any language, conquer the whole wide world, as long as I have internet connection.

For my recent trip, I availed the service of Skyroam through Big Sky Nation.

It was my best friend in Netherlands and Ireland.

Skyroaming along the canals of Amsterdam

Skyroaming on the Cliffs of Moher

Three advantages of using Skyroam Philippines:

1. You have the wifi device with you even before you leave the country. In my past trips, I would rent a pocket wifi from a provider based in my destination and have them send the unit to my hotel. With Big Sky Nation, you can be connected as soon as your plane lands. Just turn on the unit, connect to Skyroam, and connect to the world. Easy peasy.

2. Skyroam works in over 80 countries. You need only one device for all your trips.

3. Skyroam works on a 24-hour cycle, offering more flexibility. You can choose to subscribe today, and not subscribe tomorrow. This was perfect for me as I just switched off the device when I arrived in the UK where I had a local data sim, and turned it back on when I flew out to Ireland.

It was also my saviour when the free wifi during my layover at Doha Airport failed to work.

Thank God for Skyroam!

Also, add me on Snapchat: jinlovestoeat :)

Big Sky Nation delivers for free to anywhere in Manila. You can rent or buy the Skyroam unit, which can connect up to 5 devices. Unlimited data costs P490/day.

For more information and to rent your wifi device, visit http://bigskynation.com.

Big Sky Nation Website

Big Sky Nation Facebook Page

Big Sky Nation Instagram

The Delinquent Blogger is Back

noreply@blogger.com (Jin) — Wed, 08 Jun 2016 14:51:00 +0000

Hi guys! Sorry I disappeared for awhile, but I am now back from my 5-week trip with no travel plans coming up soon, so expect to see me here more often. Yay! I miss this space already and I am so excited to start sharing again.

I've put on significant weight, mostly around my waist, but also evident on my cheeks, chins (yes, there's more than two now), arms and thighs. My skin got 5 shades darker, 8 shades darker on my hands, and 10 shades darker on my feet. I make the perfect ad material for United Colors of Benetton. Hahaha. But only because I walked under the sun and shade every single day in 21 new cities, 10 museums, 3 castles and 7 parks. I joined 8 walking tours, enjoyed 106 meals with myself, 2 dinners with company, watched 5 musicals, and gained immeasurable, precious experiences and memories that will last a lifetime.

I hope to document them all here at one point or another, but until I finish sorting out my 8,639 photos and dealing with the mountain of work waiting for me, I'll share with you a photo from each of the places I visited this trip, like a sneak peek of what's to come on this blog. Hopefully soon. :)

Amsterdam

Zaanse Schans

Volendam

Keukenhof

Bruges

York

Edinburgh

Scottish Highlands

Loch Ness

Dublin

Cliffs of Moher

Galway

Lacock

Bath

Stonehenge

Oxford

Cotswold - Bourton on the Water

Stratford-upon-Avon

Windsor

Brighton

London

To the people who messaged me (some even demanded, haha!) for my itinerary and restaurant recommendations, PLEASE, PATIENCE. Kindly understand that I cannot answer all of you one by one, but will try to put them all here so do check back. If you cannot wait, do a little research on my Instagram posts. Search hashtags depending on your city of interest: #jinlovestoeatamsterdam2016, #jinlovestoeatedinburgh2016, #jinlovestoeatdublin2016, #jinlovestoeatlondon2016, etc, etc, etc...

Thank you and you're welcome!

It's great to be home! ♥

BonChon K-Style Chicken

noreply@blogger.com (Jin) — Sun, 10 Apr 2016 18:08:00 +0000

I was down with fever earlier this month and spent 3 whole days at home eating fish congee and watching a Korean telenovela called “My Love from the Star.”

The K-drama series is about an alien who landed on earth in the Joseon Dynasty and, after 400 years of solitary life, fell in love with a modern day actress.

The most famous line from the series was when the actress Jun Ji-hyun said, “When I feel down, I look for chi-maek. It’s perfect on the day of the first snow.”

Chi-maek is a meal of fried chicken (chi) and beer (maekju or maek for short). It is a popular drinking custom in Korea and a good amount of fried chicken and beer was consumed in the show.

Scenes from Korean drama series "My Love from the Star"

As soon as I was given permission to step out of my bedroom, the very first place I went to was the nearest BonChon.

I craved so desperately for Korean style chicken, or what my younger friends call “K-style“ chicken.

BonChon Mall of Asia on a weekday night.

Apparently a lot of people were craving the same.

I appreciate how you can customize your chicken. Choose the right size for your appetite,

choose your favorite chicken part (this is so important to me!), and then choose the flavor

that matches your mood. There’s soy garlic, spicy, honey citrus, and crunchy garlic.

My brother ordered the BonChon Chicken Bibimbowl

It had everything you need in one bowl – fried chicken, rice, pickled carrots, seaweed,

egg strips, crispy garlic and sesame seeds.

I had the Soy Garlic K-Style chicken thighs. Look at that skin!!!

I finished all six huge ass pieces of the crispy, crunchy, sweet and garlicky golden goodness.
BonChon uses a unique cooking technique that gives the skin a crunch like no other,

and most importantly, leaves no hint of greasiness in my chicken.

Finally, my K-Style chicken craving satisfied!

Tip: For the best chicken experience, eat with bare hands and eat with abandon.

Don’t worry, be messy! There is a washing area to clean yourself after.

Not that you need any help getting into the mood for Korean-style chicken, but I thought this video will have you running to the nearest BonChon outlet:

https://www.youtube.com/watch?v=xTDcvGqAooU

Because I was still on a Korea high, I wore my K Palette eyeliner for the occasion.

And asked my brother to come with me in matching outfits. Hahaha!

Thank God for BonChon’s K-style chicken, we can now experience a piece of Korea in Manila!

BonChon Website
BonChon Facebook
BonChon Instagram

My 30 Minutes with Nobu

noreply@blogger.com (Jin) — Sun, 10 Apr 2016 17:30:00 +0000

Published on Manila Bulletin Lifestyle, March 27, 2016

MY 30 MINUTES WITH NOBU

“How many years did you live in Taipei? Do you speak Mandarin? Where did you learn the Philippine language?”

That was how my one-on-one interview with THE Nobu Matsuhisa started – the world-famous chef asking a small town girl, who really just loves to eat, questions about herself.

He showed genuine interest in getting to know me, and after our thirty minutes together, I felt like we’ve been friends for a decade, or since 2006 when I had my first ever Nobu experience at the InterContinental Hong Kong.

All my succeeding Nobu meals gave me the same comforting, warm and fuzzy feeling, no matter where I was in the world, through dishes that were familiar yet exciting, simple yet packed with flavor, coupled with service that was seamless and caring. “The Nobu Experience.” I nodded animatedly, fully able to relate when the 67-year old chef assured with pride that every diner enjoys the same high-quality food and hospitality in all his restaurants, whether he is in Cape Town, Budapest, or Australia.

It was surreal that this gentle and childlike soul I was face-to-face with was the same brilliant man behind the success of 40 restaurants and 2 hotels across 5 continents. The numbers are still growing year after year.

When I mentioned that my questions would be more personal rather than business-related because I wanted to get to know the real Nobuyuki underneath the award-studded chef’s uniform, he quickly replied, with his eyes twinkling, “Personal? Okay, I have one wife and two children. But only one wife, ok!” Everyone in the room bursted into laughter.

No way. He had a sense of humor, too. Could this man be any more perfect?

Here is the rest of the most enjoyable interview I’ve had in a while. (Plenty hilarious, off-the-record statements omitted. Sorry, guys!)

How would you describe yourself outside of the kitchen?

I am Nobu but I am also a chef. I love making happy to the guests, making happy to my friends, making happy to myself. I travel 300 days in a year because I like to see my teams, my family. Automatically when I come to a Nobu branch, the chefs will ask me when can I come again. It’s like kids asking their father. So I promise to come back again in the same year, that’s why the traveling never stops.

How do you manage your time between work and leisure?

Even when I travel, I exercise. Exercise relaxes me. I take vacations with family usually after New Year’s, maybe 10 days, and also in August. But my vacations get shorter and shorter. First year it was 3 weeks, then last year 2 weeks, and most recently just 10 days.

What is your favorite city?

My home is Los Angeles. I have my house, my first restaurant Matsuhisa, my wife and my daughter. Los Angeles is most comfortable city. But I also built a house in Japan, one hour from Tokyo, in Hakone. My house has a hot spring, I go there during vacations. I don’t see anybody, only my family and nature and just relax.

What is one thing you can eat everyday?

I love to eat rice but now I worry about eating too much because I gain weight. Rice, I love it. I like to eat it once a day. I love not only Japanese rice, but also Chinese rice, Thai rice, Korean rice, any rice dishes like fried rice or congee.

One food you will never learn to like?

I never learn to like strange food. Example, every time I go to Hong Kong in January or February, the Chinese chef will recommend the snake soup to keep the body warm during winter. But I had bad experience with snakes. When I lived in Peru and during a camping trip in the amazon, somebody caught a fish and grilled it and asked me to eat it. He said it was eel but I know my fish. After biting, it was so… [made facial expression and a few sounds expressing his disgust]. After this experience I don’t like snake forever, even when people say snake soup is good and it makes the body strong. But no, thank you.

Most memorable meal?

I travel to many countries. If it’s about good meals, I have so much memory I cannot mention just one restaurant. But for me the most enjoyable meal is about passion. I don’t care about the visual and the taste, but if somebody makes only for me like when my wife cooks for me or my daughter cooks, this is most impressive for me. My granddaughter who is 5 years old, I taught her how to make sushi. Last Christmas, she made sushi for the whole family. This kind of meal is most memorable to me.

What would you be if you were not a chef?

I like to paint. Not oil, but something lighter like watercolor or pastel. I’m a chef. I like to use white plate as my canvas. I take fish or vegetable and the sauce will be my color, all natural, simple. I like to make art on the plate.

How has being a famous chef changed you as a person?

When I come, people ask me if they can take pictures and I never say no. Sometimes it’s uncomfortable. I like to stay home, I like to relax, but I never say no. There is no privacy, but no choice, this is my life. But also I realize, hey people know me, so I am also very much proud of myself.

Did you ever imagine that Nobu Hotel and Restaurant would one day have a home in Manila?

Yes, Manila has beautiful peoples. The culture and economy are not like Tokyo or New York, but this type of city I like to introduce the food from my restaurant, I like to introduce the hospitality from my hotel. Madonna said a good quote. She said, “If Nobu opens in some city, the city is going to be changed.”

And in turn, what has our city introduced to you? Do you have a favorite Filipino dish?

I do not have enough time to go around yet, but I have so many Filipino chefs in my restaurants. Even Mike, the head chef in Nobu Manila, came from Las Vegas and now he is back home. Sometimes my Filipino chef in New York will make Filipino food for staff meal. I like milkfish, but it has so many bones. [Laughs] I tried it sautéed, fried, and in soup. They say you can have it for breakfast, lunch and dinner.

You don’t look a day over 60. What is your secret to staying young and happy?

Age is just a number. Age means mentally and physically. That’s why I like to have young generation around me. I like talking to young people because they teach me new things like using the iPhone, what is most fashionable now, they give me a lot of information. This is mentally. Then physically, I exercise.

What is your biggest regret in life?

I made a lot of accidents and mistakes in my life but I learned from them. My experiences made me the person I am now. That’s why I always say to young people, don’t be afraid to make mistakes. Just do it. Make mistakes and learn from them. Always do things with passion. Without passion, there will never be success. I don’t have any regrets.

Your greatest success?

I am most proud of my restaurants - 40 in 5 continents over 29 years. I am proud that my Nobu family is growing and I can give opportunities to next generation chefs.

How do you want to be remembered?

I like to think of myself as a chef, but let’s ask my staff Mike, Kenny, Marlon and Hiro what they think I am. I would like to hear. [Chuckles]

Marlon Hirsh, Kenny Hernandez, Mike de Jesus, Nobu Matsuhisa, Hiro Tahara

Mike de Jesus (Head Chef, Nobu Restaurant Manila): To me, Nobu is my mentor, somebody who I set my standards upon and I try to follow what he emulates. He’s a very humble man. Everybody these days sees all these celebrity chefs on TV, living extravagant lives, but when you meet Nobu, he’s just down-to-earth and that’s very humbling, to see somebody who has amassed such a career and yet be able to communicate with him, work with him, talk to him. It has set the tone for my career.

Kenny Hernandez (Manager, Nobu Restaurant Manila): It’s not just in the kitchen, it’s the details in the whole restaurant - how things should look, the style of service, the hospitality, the emotion that you feel when you enjoy a meal. You see the culture that was built around Nobu and then eventually you understand that this was started from one person and his philosophy that was passed on from his family. For me, it’s learning his attention to detail, his creativity, and then how everyone that is part of the family, who you work with everyday for years, they really become that family to you.

Marlon Hirsh (General Manager, Nobu Hotel Manila): Nobu is a name that can be larger than life, so to have him be grounded and down-to-earth and someone you can approach and talk to, you get the best of both worlds. You get to see the man who created the culinary empire and yet he’s still very human. You still can relate to him and he relates back. He’s someone you aspire to be.

Hiro Tahara (CEO, Nobu Restaurants and Hotels): Nobu is also a father figure. We call ourselves Nobu family. He always tells us our success is his success. We can talk to him about personal stuff as well. How he lives, how he treats us, that became our company philosophy, his very humble ways. We always need to act like him. How he treats us like family is also how we treat our staff like family. We look to him as a boss, a business owner, father and mentor.

Nobu: A lot of people congratulate me for my success, but my final success is the success of people around me. Even when I’m getting old, my family is still growing. My staff is my family. If one day people come up to me and say, “Nobu, thank you so much. I worked with you and now I did it.” This is what I like to hear from my team. Their success is my success. This is true story.

Nobu and I

Nobu touched me that morning with his humility, dedication and gentle spirit, and again, that evening with an 8-course dinner that he personally prepared for the luckiest people of Manila. From the appetizer of toro tartare with caviar, to a beautifully roasted Chilean sea bass in a truffle corn aji amarillo like I’ve never had before, the perfectly grilled Japanese A5 wagyu, and miso cappuccino that I inhaled in 60 seconds… each course enveloped me to the deepest depths of my stomach in Nobu’s heart and passion.

Nobu Restaurant, City of Dreams Manila

Toro Tartare with Caviar

Roasted Chilean sea bass in a truffle corn ahi amarillo

Grilled Japanese A5 wagyu

Miso Cappuccino

Pepper Teehankee, Charisse Chuidian

Micky Fenix, Jin Lovestoeat, Monica Tiosejo, Sheree Chua

Nobu Restaurant is located at Level 1 Nobu Hotel, City of Dreams Manila, Asean Avenue corner Roxas Boulevard, Entertainment City, Parañaque. Tel: 02 691-2882

Nobu Hotel Manila Website

Sydney Favorites ♥ ♥ ♥ ♥

noreply@blogger.com (Jin) — Mon, 14 Mar 2016 17:46:00 +0000

SYDNEY FAVORITES

Where to Eat in Sydney

Published on Manila Bulletin Lifestyle, March 3, 2016

Looking at my calendar last January, I realized I had one whole week of free time - no important meetings, no commitments, no dinners planned. I decided to take off for some much-needed me time. My destination was an easy choice. I looked up San Pellegrino World’s 50 Best Restaurants blog for Laura Price’s article on the five foodie cities to visit in 2016 and picked one from the list. I had already been to Seoul and San Sebastian. Chile and Mexico would require more than seven days. Sydney was perfect.

I flew Philippine Airlines, which had the best schedules. I left Manila at 10:05 in the evening, slept like a baby on the plane and arrived Sydney 9:30 the next morning, refreshed and ready to eat my way through the city. On my last day, after a quick breakfast, I took the 11:15am flight out and arrived home at 4:30pm, with enough time to unpack, decompress and get myself ready for work the following day.

PAL's very spacious cabin with fully reclinable seats. I slept like a baby!

Food was delicious on both flights. My favorite was this gambas al ajillo on quinoa salad

by Chef Fernando Aracama

I ate so much in Sydney. It was my first time in the capital of New South Wales and my goal was to try everything I could get my hands on. And I succeeded.

My very first photo in Sydney with The Opera as my backdrop

Sharing with you my favorite gastronomic experiences:

SYDNEY FISH MARKET

This place is paradise for all seafood lovers. The freshest lobsters, shrimps, oysters, scallops, salmon, ocean trout, yellowfin tuna, swimmer crabs, abalone… you name it, they’ve got it! There were many suppliers at the market but I bought everything from Peter’s which had the most attractive selection. I enjoyed my lunch of a dozen freshly shucked oysters, three jumbo scampi sashimi and scallop aburi al fresco, overlooking the calm waters while I shooed away seagulls that were waiting to attack my food. Bring wet tissue.

Seafood galore! You name it, they've got it!

My lunch of freshly shucked oysters, prawn sashimi, and scallop aburi

Sydney Fish Market: Bank St & Pyrmont Bridge Road, Sydney

Sydney Fish Market Website

SEPIA

Each course was so exquisitely presented I hesitated a little before digging into my plate. Sepia is the perfect date place, wines were lovely and service excellent. The most unforgettable dishes were the rolled sake jelly stuffed with crabmeat in a brown butter emulsion, the roasted Aylesbury duck breast served with sheep yogurt and boysenberry vinegar, and the excruciatingly tender Blackmore wagyu karubi in miso mustard, Japanese pickles and pea shoots.

Seared scampi, smoked bone marrow, cauliflower, yuzu koshu, toasted milk bread,

citrus soy, sobacha

David Blackmore wagyu karubi cooked over bincho-tan, miso mustard, japanese pickles

Sepia: 201 Sussex Street, Sydney

Sepia Website

LuMi BAR AND DINING RESTAURANT

Open kitchen to your right, the wharf to your left, and a thousand light bulbs shining above you like twinkling stars. It was such a romantic setting for a degustation dinner where Italian and Japanese flavors blend beautifully in every course. The beetroot covered in black sesame cream was phenomenal, as was the lamb rib grilled in red miso that I devoured hungrily with my bare hands.

Open kitchen at LuMi

Beetroot with black sesame and cream

LuMi Bar and Dining: 56 Pirrama Rd, Pyrmont

LuMi Bar and Dining Website

ROCKPOOL BAR AND GRILL

I came here for a late dinner of Blackmore full-blood wagyu burger which was outstandingly orchestrated. The patty was thick, chunky and juicy, topped with peppery onions, zuni pickles, bacon, cheese, and sandwiched between a toasted brioche bun. The bar design was truly magnificent I ordered a smoked peanut old fashion so I could stay longer to stare at the 6,500 Riedel wine glasses suspended in air.

The bar at Rockpool Bar and Grill

David Blackmore wagyu burger

Rockpool Bar and Grill: 66 Hunter Street, Sydney

Rockpool Bar and Grill Website

BLACK STAR PASTRY

What can I say that has not already been said? The iconic watermelon cake lived up to all the hype and was the most special dessert I ate this trip. Layers of almond dacquoise, whipped cream, watermelon, strawberries, rose cream, topped with a generous sprinkling of pistachios and rose petals. Tasted as pretty as it looked.

Cakes, breads, and pastries heaven at Black Star Pastry

The famous watermelon cake tasted as pretty as it looked

Black Star Pastry: 277 Australia Street, Newtown

Black Star Pastry Website

GELATO MESSINA

So many interesting flavors like apple pie, banana split, coconut & lychee, white chocolate hazelnut, pear & rhubarb, poached figs in marsala, panna cotta with fig jam and amaretti biscuit, yogurt & berry, and the list goes on. I sampled so many and finally settled on milk chocolate peanut butter fudge. So rich and decadent, so worth the sore throat.

My server recommending his personal favorite flavour

Milk chocolate peanut butter fudge gelato

Gelato Messina has several locations across town

Gelato Messina Website

GUMPTION COFFEE BY COFFEE ALCHEMY

A bustling little café with fantastic coffee and in such a beautiful setting, too. I came here almost everyday and my piccolo latte was always consistently good, smooth and strong. One of the things I miss most about Sydney.

Gumption Coffee

My smooth, strong and velvety piccolo latte

Gumption Coffee: Shop 11, The Strand, 414 George St, Sydney
Gumption Coffee Website

BOURKE STREET BAKERY

Everything in this Sydney institution is hearty, comforting, full of love - the lamb almond harrisa sausage roll, beef brisket red wine mushroom pie, and almond croissant. The ginger creme brulee tart is like nothing I’ve ever had before and must not be missed.

Hearty beef pie from Bourke Street Bakery

This heavenly ginger creme brûlée tart is not to be missed!

Bourke Street Bakery: 633 Bourke Street, Surry Hills, Sydney

Bourke Street Bakery Website

HAIGH'S CHOCOLATES

One stop shop for pasalubong hunting. You can find all shapes and sizes of chocolates, almond and macadamia nougats, and my favorite discovery - orange slices covered in dark chocolate. Addicting stuff!

All things chocolatey at Haigh's

My favorite at Haigh's - orange slices covered in dark chocolate

Haigh's Chocolates has several branches across town

Haigh's Chocolates Website

Garum 2.1 Bistronomic Tapas Bar ♥ ♥

noreply@blogger.com (Jin) — Tue, 23 Feb 2016 13:04:00 +0000

I had only one meal in Cordoba so I researched heavily before my trip to make sure that one
lunch would be special. Garum 2.1, with its many awards, seemed to be the perfect choice.

The small restaurant felt old yet modern. It felt so... Cordoba!

A glass of Piedra Luenga Oloroso while waiting for my date

who I met serendipitously just the night before

Garum 2.1 serves bold and creative tapas, four of which won awards at gastronomic events in Spain. Of course, we had to order them all.

Tapas with medals

Salmorejo Amontillado. First Prize Best Tapa, Cordoba Gastronomica 2010.

This was excellent, indeed. Light and creamy and full of umami.

One of the, if not the very best I had this trip.

Crispy Pork Trotter. Second Prize Best Tapa, Eutopia 2011.

Pork trotter innards

Oxtail Churro with Chocolate. Finalist Innovation Tapa, Cordoba Gastronomica 2011.

Honestly, this was just alright. Sounded exciting but didn't really do anything for me.

Cream of Goat's Cheese with Spanish Heavenly Custard.

First Prize Best Dessert, Porsche Gourmet 2014.

We ordered a few other dishes, too, and they were just okay. I know because, if not for these photos, I have almost no recollection of them.

Prawns wrapped in potato shreds with saffron aioli

Small cuttlefish grilled on a bed of onion and its own ink

Low temperature cod with vegetables

Except for our favorite dish of Iberico pork loin in soy and honey reduction served over couscous.

Tasted like pork humba so it reminded us of home.

With my lovely date Tessa. Garum 2.1 will always be memorable to me because of

the wonderful company.

Garum 2.1: Calle San Fernando, 122, 14003 Córdoba, Spain

Tel: +34 957 48 76 73

Garum 2.1 Facebook Page

Around Cordoba and Locker Cordoba

noreply@blogger.com (Jin) — Fri, 19 Feb 2016 14:00:00 +0000

Cordoba is a great day trip when in the south of Spain. This Andalusian city is charming, colorful, vibrant, and its walls are decked with flowers.

Calleja de las Flores. See post here.

It is also massive, raw, rich in culture, boasting the second largest old town in Europe and the largest urban area to be declared a UNESCO World Heritage Site.

The Mezquita. See post here.

Sharing with you the sights and sounds as I crossed a

Roman bridge on my way to the Tower of Calahorra

So beautiful, right? I highly recommend spending a full day exploring this city like I did.

I took the early train to Cordoba out of Seville

Left my bags at Locker Cordoba in a building next to the train station

After you exit the station, it will be on your right. You have to walk down the ramp and

cross the street.

Zooming in for you

There you go

This kind gentleman helped me store my luggage into the locker

And also gave me a map and some tips on how best to go around the city.

Cordoba is perfect for exploring on foot. I walked to all the attractions, to lunch, to wander

some more before going back to pick up my luggage and head to the train station.

Only a few euros for storage and you can tour the city hassle-free!

And I'm off to Granada. But first, some jamon iberico y bellota sandwich snack!

Locker Cordoba Facebook Page

Mezquita, The Mosque-Cathedral of Cordoba ♥ ♥ ♥ ♥

noreply@blogger.com (Jin) — Fri, 19 Feb 2016 12:25:00 +0000

The Mezquita or the Mosque-Cathedral of Cordoba is one of the, if not the most fascinating place I experienced during my one month trip around Spain. It is a solid tie between this and La Sagrada Familia in Barcelona.

It is a basilica within a mosque within a cathedral, like when you stuff an Oreo inside a chocolate chip cookie stuffed inside a double fudge brownie. A most outrageous inception involving massive structures for worship instead of little sweet treats you pull out of the oven.

A short walk through the orange tree-lined Patio de los Naranjos brought me to the entrance

of the Mosque-Cathedral

Nothing could have prepared me for what appeared before my eyes

Over 856 of jasper, onyx, marble and granite pillars

Supporting a sea of red and white arches made of brick and stone

And so, I did what everyone else would have done. I took a selfie for posterity!

The glass floor gave me a nice view of the original grounds

The site where Mezquita stands was originally the Basilica of Saint Vincent before the Muslims conquered Spain in the 8th century and built a grand mosque over the Catholic place of worship. The construction lasted over two centuries, expanding the building and adding a courtyard, making it the most magnificent mosque out of thousands in Cordoba upon its completion in 987.

Exquisite mihrab

In 1236, Cordoba returned to the Christian rule after being reconquered by King Ferdinand III. Since then, the Villaviciosa Chapel and Royal Chapel among many other chapels and prayer rooms have been constructed within the mosque.

The tour guide wouldn't budge. Lol.

What joy to meet a priest who gave me blessings for safe travels

The most majestic addition to the mosque was the Renaissance cathedral nave built at the center of the massive structure, under the permission of King Charles V.

It was so immaculate and pristine.

This is my favorite of the one million photos I took inside the Mezquita.

How beautiful to see two different religions, two different architectural styles,

two different cultures, two different peoples co-existing in peace and true harmony.

As it should be outside of the Mezquita, outside of Cordoba, outside of Spain, in the whole world.

Muhammad Iqbal, a philosopher and the national poet of Pakistan, after visiting the

Mosque-Cathedral of Cordoba in 1931, described it in his poem:

Sacred for lovers of art, you are the glory of faith,

You have made Andalusia pure as a holy land!

Do not miss this architectural and cultural wonder when in south of Spain!

Mosque Cathedral of Cordoba: Calle del Cardenal Herrero, 1, 14003 Córdoba, Spain

Calleja de las Flores ♥ ♥

noreply@blogger.com (Jin) — Thu, 18 Feb 2016 17:51:00 +0000

Calleja de las Flores is a very popular and a very narrow street in Cordoba. It is famous for its blue flowerpot-lined white walls decorated with pretty and vibrant blooms.

It is also an extremely busy street with tourists crossing (Europeans, Americans, Australians) and taking selfies (Asians).

In short, it is almost impossible to get a good photo.

Ooops, sorry!

@#$%^???!!!!!! Hahaha!

At the end of the very short street is a lovely patio with a shop selling souvenirs.

Also a very picturesque view of the Mezquita peeking at you in the background.

The traffic going back out is just as stressful

You really need a lot of time and patience, which I had an abundance of. One of the many perks of solo travel. :)

Finally, after 2,876 shots, this Asian got a decent photo.

Come early when the rest of the world is still asleep!

Wifivox Pocket Wifi Rental in Spain

noreply@blogger.com (Jin) — Sun, 14 Feb 2016 14:56:00 +0000

Everywhere in the world I go, I rent a pocket wifi.

For my one month trip to Spain, Wifivox was my very best friend. It served me well as I ate my way through Seville, Cordoba, Granada, Barcelona, San Sebastian, Burgos, Madrid, Toledo and Segovia.

Ordering is easy. Go to http://www.wifivox.com, enter details, pay by credit card, and your device will be delivered to the address of your choice.

I had mine delivered to my first hotel of the trip and it was already at the reception upon check-in

The package contained the pocket wifi, a case, charger, manual, and a stamped return envelope

Woohoo! Unlimited internet connection every second for the duration of my trip!

Returning the device was even easier.

Just drop off the package at any post box or hotel or airport or Wifivox store.

I dropped mine off at the Madrid Airport after checking in for my flight and right before

I went in to immigration.

Hope this helps everyone traveling to Spain!

Wifivox Website

La Brunilda ♥ ♥ ♥ ♥

noreply@blogger.com (Jin) — Sun, 14 Feb 2016 14:14:00 +0000

When I travel, I plan 90% of my eating itinerary (eatinerary as I like to call it) and leave one or two meals for random discoveries or recommendations from locals.

For my last dinner in Seville, I took the suggestion of my seatmate at Eslava - a nice man with protruding stomach (sign of good taste in food, lol) - and went to his favorite restaurant in the city, La Brunilda.

Blue door marks the spot

I arrived without reservations on a rainy evening and was lucky to score the last empty table

English menu! Yay!

A glass of ribera del duero because I saw the word "beef" on the menu

But first, an incredibly delicious plate of tuna tataki on a bed of couscous.

To this day I've never had a better version and I dream about this dish once a month.

The server was not kidding when he said portions were huge. He did not allow me to order more than two tapas and he was right.

Grilled beef tenderloin with potatoes and thyme.

This could be a sharing size in Asia, but I finished it all.

How could I not when every piece was this tender?

The waiter handed me this when I signaled for him. But I was asking for the dessert menu,
not the bill!!! Lol!

Moist and lovely carrot cake

I promise I didn't finish the whole slice :P

The best €18.90 I spent in Spain!

On my way out of the restaurant, I saw an Asian lady and started talking to her. Tessa was the first and only Asian I saw since I arrived in Seville and I found out she is also a Filipina! She asked me to join her for a second dinner. I said yes, of course! :)

Tender and tasty grilled octopus

Duck confit with spiced carrot cream

Everything I tried at La Brunilda was so delicious and a cut above pretty much everything else I ate in Seville. Had I discovered it earlier during my trip I would have returned a second time and most probably a third time, too.

I highly recommend!

As for Tessa, we've kept in touch and managed to catch up over halo-halo when she visited

Manila during the holidays. Yay to new friendships born out of mutual love for food!

La Brunilda: Calle Galera, 5, 41002 Sevilla, SpainTel: +34 954 22 04 81

La Brunilda Website

Plaza de Espana ♥ ♥ ♥ ♥

noreply@blogger.com (Jin) — Sun, 31 Jan 2016 18:13:00 +0000

Plaza de España is my favorite place in all of Seville. It is grand, the tiles are beautiful, it honors the 48 provinces of Spain, and most of all, it is oh so romantic! I felt like I walked into a fairytale.

The 50,000-square meter plaza was built for the Ibero-American Expo 1929 and is now

home to a few government offices

At the center of the plaza is the Vicente Travers fountain, which you must also see at night

when the lamp posts around it are lighted up. So breathtaking!

Following the curve of the semi-circular building is a canal crossed by four bridges.

You can rent a boat and spend a lovely time rowing in the canal.

The bridges are the prettiest I have ever seen

Blue, white and yellow ceramics everywhere!

Even on the stairs and on the floor

Waaaahhhhh I am super in love with Seville!!!!!!!

You look up, you see beauty

You look down, you see beauty

You look straight and your heart wants to burst out of your chest. It is overwhelming

to be surrounded with all this exquisiteness.

Twin towers flank both ends of the plaza

Standing in the south tower looking out to the north

Around the plaza are tiled alcoves each representing a different province in Spain and a

specific time in its history. The tile work is just amazing. I went around and had my

photo taken in front of all the provinces I was visiting that trip. Hahaha!

Here are the photos without me, so you know what to expect soon on the blog. :)

Sevilla

Cordoba

Granada

Barcelona

Burgos

Madrid

Toledo

I missed Segovia. Oops.

I spent a very enjoyable afternoon moving from one bench to another, crossing bridges, daydreaming, and just soaking up the calming atmosphere of the plaza.

Don't forget to go up to the balcony

Look up and be mesmerized all over again

I was planning to hop over to Maria Luisa Park right next door, but sadly it was closed

for an event. I guess this only means I must return one day.

No photos can ever do justice to the magnificence of Plaza de España.

Promise me you will go experience it for yourself when in Seville.

Eslava ♥ ♥

noreply@blogger.com (Jin) — Wed, 27 Jan 2016 16:57:00 +0000

I read so many wonderful things about Eslava I put it number one on my list for my trip to Seville

The place does not take reservations and I was lucky to get a seat at the bar as soon as I arrived.

Another perk of being a single traveler! ;)

Tapas bar menu

English version for you and me

There is also a restaurant behind the tapas bar. It was packed for a weekday lunch.

Something light and refreshing to prepare my palate

A plate of olives and some kind of beans that I hungrily polished off. I was so hungry!!!

And then my server looked at me, aghast. He immediately grabbed a bag from under the bar

and explained to me that the yellow things were lupin beans and the skin was not edible.

I looked around me and saw empty lupin bean shells on every plate. Hahahaha! OOOPS!!!!!!

I told him I was seriously starving and he made sure my food came immediately. Lol.

Scallops of seaweed puree and kataifi noodles. Just a tad overcooked for my liking.

Razor clams a la plancha

Look how plump and tender. This was, hands down, my favorite at Eslava.

Okay, this was the only dish I enjoyed at Eslava.

Slow-cooked egg on boletus cake. I was most excited for this because it won 1st Prize

for Best Tapas at Sevilla en Boca de Todos 2010. Turned out to be rather underwhelming.

The Cigar for Becquer won 3rd Prize, but the brie pastry stuffed with squid ink cream

and algae did absolutely nothing for me.

My dessert of chocolate orange torte saved the day

Wiped out in 5 minutes! My server was totally amused by me.

And these gentlemen seemed to approve of my appetite

Good job, Jin who really loves to eat!

Service was great at Eslava. Come for a plate of razor clams then move to

ConTenedor or La Brunilda for a proper meal.

Eslava: Calle Eslava, 3, 41002 Sevilla, Spain
Tel: +34 954 90 65 68

Eslava Website