Displaying items by tag: Food

Top food park grubs at The Yard


Here's top 5 best food grub finds at The Yard paired well with Andy Cola! Photo by James Miguel

MANILA, Philippines — Philstar.com together with the Zomato foodies once again invaded a new city! This time, we went to Quezon City, and headed to one of their most popular food parks called The Yard.

Food parks are now the hippest spots for food-lovers and adventurers. We say au revoir to the days where one has to choose a specific cuisine to savor. Now in just one stop, there’s a wide range of specialty dishes made to satisfy cravings.

The Yard has several stalls that serve bar chows, made for millennials to chat and bond the night away. The perfect alcoholic drink we found at The Yard at Xavierville is Andy Cola, a drink that paired well with almost all of our food-park finds.

We are listing the top 5 best food grub finds at The Yard which paired well with our favorite alcoholic drink, Andy Cola!

Bacon Avenue

Burgers are always a good idea. But when you pair it with alcohol, it gets even better. Complement Burger Avenue’s Bacon Mushroom and Cheese Overload with a cold bottle of Andy Cola. Trust us, this was a kick-ass combo.


Konnichiwa! Takami took us straight to the to the streets of Japan – serving Gyoza and Okonomiyaki with a modern twist. An unusally good pair with Andy Cola was Takami’s Gyozas - choose from Buffalo Chicken Gyoza or Beef Bulgogi Gyoza and down it with Andy Cola!

Squid Goals

With a sea of choices available in the Food Park, Squid Goals’ Giant Squid is a crowd favorite that’s hard to pass up. This instant hit has been making waves lately! Pair it with Andy Cola for perfection!


Of course, how can we miss Puluts? Alcohol is extra divine with pulutan. Puluts has redefined the Filipino Street Food, offering Pork Sisig with a twist, Crispy Kawali Pansit and the Pika Platter. Make these dishes a drinking Staple with your Andy Cola!

All About Fry Day

Visiting Food Parks with friends is all about celebrating all the hard work of the week! Indeed, celebrate Fridays with their Blooming Fries and Andy Cola.

Visiting The Yard soon? Don’t forget to pair your favorite food park find with Andy Cola!


Pacete: Food Tourism: ‘Kaon Ta Liwat’ in Silay

IN NEGROS, eating is a way of life. In Silay City, cooking and eating have been a part of our heritage. The Cinco de Noviembre Revolution was won because the “hacendados” and the “jornaleros” had their meetings in the guise of having a “banquet” or a “fiesta.” 

My good friend, the late Professor Doreen Gamboa Fernandez (a Silaynon educator, culinary expert, and journalist) told me, “Eating in Silay is an event. We can always offer the best home-grown food and the assorted delicacies available in the market or at the kitchen of some houses.” Doreen always emphasized that Silay is “banwa sang dulce.” 

Our specialty restaurants, cafes, and bakeries confirmed that Negrosanons love to eat outside as often as they dine in their abode. When is this big eating event, “Kaon Ta Liwat,” in Silay? This will be on June 10 (Saturday) and June 11 (Sunday). The venue is Balay Negrense Musem ballpark. Eating (buying and selling) starts at 8 a.m. and will run until night time. Eating includes music, dancing, getting together, and drinking to socialize (after sunset). 

This food upshot is part of the 60th anniversary of Silay City. “Kaon Ta Food Festival” was launched in November 5, 2016 during the Cinco de Noviembre Commemoration. Until now, it is still the talk of the town. Guests from Manila and other parts of the country will fly in to savor what is toothsome in Silay. Politicians, pillars of the tourism industry, government employees, students and teachers, senior citizens, and their grandchildren will have a fine time eating in Silay. 

The organizers formed by Mayor Mark Golez have invited Silaynons from all walks of life who found pleasure in cooking to share their talents. They have been given already a review course on food management by the Department of Trade and Industry and the staff of the Association of Negros Producers. It is not everyday that one can taste the heirloom food of the “buena familias.”

 Here, the non-Silaynons will have the opportunity to taste the ambrosial food of the “hacenderos” that they learned from their “abuelos” (grandparents). Other than food, the organizers are also available to share to tourism and hospitality management students some tips in event organizing like this that involves the participation of community-based culinary artists, “hacendados” kitchen staff, tourism personnel, politicians, business community, educators, and the “buena familias” of Negros. 

Last week, I was invited by Zonta-Makati to be their resource person in their three-day heritage tour of Silay, Bacolod, Bago, Victorias and Manapla. They loved shopping at our “pasalubong centers” and eating Negros food: empanada, lumpia ubod, dulce gatas, puto lanson, adobo milyonaryo, homemade ice cream, assorted tarts, piaya de Silay, and the best of Aboy’s. Mayor Mark, with Mrs. Tess Golez (the mayor’s mother), hosted their third night dinner at Gary’s Place (punong in Hacienda Tinihaban). It was a night to remember dining under the giant mangrove canopy. 

The visit of Zonta-Makati is just an example of how we prepare our places and our food. This was demonstrated by Msgr. Guillermo Gaston when he hosted lunch for them at his mansion with his rondalla (now in the Panaad Hall of Fame). It was not just eating his family food, it was also sharing the Negrosanon culture and our lifestyle. 

“Kaon Ta Liwat” in Silay will ignite harmonious relationship among Negrosanons (regardless of political affiliations) and will gather new friends. Our tour operators who are coming over will surely find new business prospects and will establish contacts here in Silay (for their future food order). This is also the showcasing of Balay Negrense Museum that will soon undergo restoration to serve tourists better. 

Since this is fiesta time in Silay, guests may have other things to enjoy like joining the Zumba group or witnessing dance sport and drum beaters’ competition or spend the night with a bigger crowd in the street party. 

In the second day, there will be a taekwondo tournament, street dance competition, cultural presentation, male pageant, fireworks display, and another street party. 

It’s eating for culture in Silay on June 10 and 11. “Kaon Ta Liwat!” It is an invitation that you cannot afford to miss. Be there and see who should be seen. You could be one of them.

| SunStar Philippines


Food Exchange

  • Published in Media

New Zealand pushes more of its premium homegrown products into the Philippine market, while a Filipino chef gives Kiwis a taste of Filipino food

By Angelo G. Garcia/http://lifestyle.mb.com.ph

When New Zealand basketball team Tall Backs received boos from Filipino fans last year during their traditional haka dance performance, it showed how clueless most Pinoys were to the culture of the Kiwis. The only thing Filipinos probably know about the South Pacific country is Hobbiton, thanks to The Lord of the Rings movies.

The unfamiliarity, however, goes both ways. Auckland-based Filipino chef Leo Fernandez says that New Zealanders, too, know little about the Philippines. Most of them don’t know that we speak English and they don’t know nothing about the food. When he opened a restaurant after finishing second place in New Zealand MasterChef in 2015, Kiwi diners have no clue what to expect about Filipino cuisine.



“Because they (people in NZ) are unaware of Filipino food, they were thinking that it might be like Indonesian, Vietnamese, or Thai. Some are disappointed because it didn’t meet their expectation,” says Leo. “But some are blown away because of the flavors. Filipino food is quite polarizing at times, it’s either you like it or hate it.”

The celebrity chef recently visited the country for Food Connection Manila, a one-day trade show of New Zealand export products, organized by the New Zealand Trade and Enterprise (NZTE). Chef Leo was a practicing veterinarian here in the country when he migrated to New Zealand in 2008. He worked for a dairy farm and then in a pig farm before landing a spot in the reality television show.

He admits that everything he knows about cooking was self taught, considering that he comes from a family of food connoisseurs. Chef Leo was forced to cook when his cravings started for Filipino food.

“I was forced to learn because as a migrant, I had to teach myself how to cook Filipino comfort food,” he says. “I took my family by surprise when I told them I was joining MasterChef.”

One of his main goals in the competition was to introduce Filipino cuisine to the Kiwis, cooking Pinoy dishes like arroz caldo, escabeche, bilo-bilo and, other dishes in the challenges. His plan worked because it got the audience curious of Filipino fare.

Last year, along with fellow Pinoy partners, chef Leo opened Azon. With this restaurant, he tries to elevate Filipino food by creating contemporary dishes but keeping with the roots in terms of flavors and service.

“The restaurant’s concept is contemporary Filipino. It’s more on tweaking Filipino dishes, just presented in a different way but the flavors are still there. It’s a family oriented restaurant, a sharing concept, which is very Filipino,” he says.

According to him, the challenge is getting the ingredients. He has suppliers that import Filipino ingredients but the challenge comes from local fresh ingredients. For instance, he uses goat in his caldereta, a meat that is not popular in New Zealand. There are a few but he has tough competition from other restaurants that cook foreign cuisines like Indian food that also use a lot of goat meat. The seafood is expensive, too, since the country observe sustainable fishing.

But this is also what Chef Leo loves about NZ, that you could just go to the coast and pluck muscles from the rocks on the beach and it’s safe to eat. The country also produces a lot of quality and premium products from dairy to wine to fruits, which is a dream come true for any chef.

He says that the restaurant trend now in Kiwi country is offeringsustainable and organic eats. It’s all the about farm-to-table trend. New Zealand prides itself for its clean and safe products. The country makes sure that products are safe and traceable, after all, it exports majority of its products.

“We export 70 percent of what we produce,” explains NZTE trade commissioner to the Philippines Hernando Banal II. “By default, everything we produce in New Zealand should be traceable and sustainable.”

During the Food Connection Manila, the South Pacific country showcased its best like Antipodes, a premium bottled water brand that was judged as the “World’s Best Water”; New Zealand Natural, maker of premium ice cream; Charlie’s Fruit Fix Smoothies; Phoenix Organics’ juices and sodas; Whittaker’s chocolates; Palm corned beef; Annie’s Fruit Bars; Schubert wines; Babich wines; Tohu wines; Te Pa wines; and Anchor products.

The total trade between NZ and PH has been steadily growing reaching NZ$1B in export products last year. Hernando says that the Philippines is New Zealand’s 18th largest export market.

“What we are promoting are our brands these are value added products. We would like to see more New Zealand brands in local supermarkets,” Hernando says. “The awareness is growing, the interest about the Philippines. Of course, the economic performance of the Philippines in the last six years help, it’s becoming more obvious now to business people. The dream is to use the Philippines as a launching pad, we are a good entry point to Southeast Asia.”

 www.newzealandfood.co; Facebook @NZ_Global; and @NewZealandFood; Instagram @NZ_Global

Corned beef hash rice croquettes with caldereta sauce by Chef Leo Fernandez

NZ Natural ice cream

Kiwi-Pinoy celebrity chef Leo Fernandez


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