When you have small kids to bring with in any out of town activities during summer, you were always limited with nearer locations to choose and shorter distance to travel. We're one of those who were faced with this kind of dilemma. Those who have killer twos and tots will probably agree with me on this. Fortunately, there are spots that are still equally enjoyable nearby. Many have recommended VILLA GREGORIA TERRACE RESORT for an out of town summer day trip. It sits in a breezy, richly filled nature in Brgy. Buboy, Nagcarlan, Laguna. To prove that indeed it's one of the hottest spots in the area, the resort was awarded by Governor Ningning Lazaro as the cleanest and best landscaped resort in Laguna in 2006. You will be greeted at the entrance gate of the resort by no less than its congratulatory banner.

Approximately 2 hrs away from Manila, Villa Gregoria offers a cool nature ambiance to its visitors. The water is really cold. No need to worry though, for it will just counter the hot, sweaty, sunny weather we have these days. Just perfect for a mid-day swimming affair. Living up to its award, the resort is generally clean. Swimming pools and cottages are maintained well. But due to its popularity and affordability (P60 entrance fee - adult, P40 - kids >3 yrs old), expect for a big lot of patrons. There are 5 swimming pools inside the resort. The largest and perhaps the cleanest is the 13 x 33 meters mini Olympic pool.  There are also fully furnished appartelles and air-conditioned rooms for those who will opt to stay overnight. Likewise, if privacy is what you want for your family there's a pool that can be rented exclusively.

Villa Gregoria is a typical mid-range resort. It's not strict in the sense that bringing in of food is allowed and wearing of proper swimming attire is not firmly implemented. If I have but one thing to comment about the resort, it's the latter. In order to maintain the cleanliness of the pool (which is the main reason why people come here for) and for general hygiene, proper swimming attire should be required. I can imagine people plunging into the water straight from the car, huh?! (It might be an exaggeration but hey! still not impossible). Other than that, the terrace resort's clean facilities, well-manicured lawns, cool water, nature ambiance and welcoming service are more than enough reasons to pay it a visit.



Villa Gregoria Terrace Resort
Brgy. Buboy, Nagcarlan, Laguna
Tel. #: (o49) 5633656, (049) 8070405
Mobile #: 09179278943

It seems that the doughnut industry in the Philippines is becoming more and more competitive these days. One thing is for sure, it's not destined to go plain and stagnant. Gone are the days when we were trapped in choosing either Dunkin Donuts or Mister Donut for a yummy home treat. Today, these are not the only choices left for the sweet Filipino palate. Since the arrival of Go Nuts Donuts and Krispy Kreme, a new set of standards on how good doughnuts should taste like were born. And, as if the competition is still not enough, there's always a new brand that comes to the market. One of them is Cello's. Five boxes of Cello's Doughnuts & Dips landed in our office's pantry. In a flash, we felt instant sugar rush in our blood streams. Definitely too sweet! I almost hesitated to finish a piece. However, since it's started to create a buzz in manila's sweets industry, I endured this sensory challenge at my throat and tonsils risks. Was it worth it? Texture wise it's more of an "ensaymada" bite rather than a soft, chewy, melt in the mouth kind of doughnut. It's a bit bready. Taste wise, it's too sweet that I can hardly perceive the overall flavor in it. Consuming a piece felt like meeting a daily requirement of calories already. (I don't know how it is for those who have high sweet threshold). But for most of us who have tried it, we all share on this aspect. On the flavors, I personally liked the peanut most. Next is the cheese, the rest I will just say pass. Check out any of these branches for your own share of Cello's experience.

Katipunan: 928 2649
Taft: 521 6236
Greenhills: 723 9632

This is the second pasta dish that's part of our holyweek repertoire, Creamy Tuna Basil Spaghetti with quail eggs. I've added the quail eggs to make it more appealing to the kids. I run out of fresh basil leaves but the dried ones worked as a good alternative.

250 g spaghetti noodles

1 can tuna flakes in oil, drained

250 g quail eggs, hard boiled

1 tsp dried whole basil leaves

3 tbsps olive oil

1 small onion, chopped

4 cloves garlic, minced

275 ml all purpose cream

1 cup of pasta water reserve

salt and pepper to taste

1. Cook spaghetti noodles according to package directions. Set aside.

2. In a sauce pan, saute garlic and onion in olive oil. Add tuna flakes and mix well. Season with salt, pepper and dried basil.

3. Add reserved pasta water and all purpose cream. Simmer for a few minutes until the sauce is slightly thickened.

4. Stir in cooked spaghetti noodles and quail eggs. Mix well.

Sometimes it really pays to read some food and lifestyle magazines. You get inspired and suddenly you want to dash something off to your kitchen. Because I had so much time to splurge last vacation, I had a chance to peruse some in my rack and rendered certain recipes into our family plate. I'll be sharing two pasta dishes we enjoyed last holyweek. From our pot to yours, Chicken Tomato Basil Spaghetti. Bon a petit!

This was a long over due post (supposed to be up right after the holy week), but for another important reason my time for blogging is so hard to pin down these days. Finally, I had a whole day to spend with my family last holy week. We stayed at Hotel Kimberly, Tagaytay in Good Friday. We opted for this hotel for quite a number of reasons. First, it's very close to home yet, we can still have a relaxing "vacation ambiance" that Tagaytay never fails to offer. The hotel is very new (more or less two months old) and thus, you would expect the facilities to be clean which is an essential consideration if you have kids to bring with. It's not too small nor too big, just the right size to enjoy some privacy. Hotel room rates are mid range. With the size of the room and its amenities, I would say it's value for money.

Main Lobby

Reception Area

Room for Double Occupancy

Room for Single or Twin Occupancy

Room for Quadruple or Family

On to the practical side of the Basic Food Plating Workshop; we started the second day with the preparation and cooking of the food that we were assigned to plate. Yes, real food it was! Contrary to the usual food styling activity (specifically in photo shoots) where artificial stuffs are used to come up with inviting food shots, we styled nothing but real food. All participants were divided into teams of two members, and each team was assigned a particular dish to cook and plate. We were given an hour to conceptualize, strategize and finish our work. It's an amateur Iron Chef show, that's how I would depict the fastest one hour of our lives as "cook and artist" at the same time. And heaven it was, seeing our creations oozing with culinary stimuli in all angles of the plate.

The banner photo in this article is of course, my team's work. We were assigned to cook and plate Pancit Canton Gambas. The second photo on top is the original food style that we made. After some critics and suggestions, it was modified as shown in the first photo above. The plate was re-arranged in such a way that the shrimps didn't look too monotonous and well placed. Aside from the chopped spring onions, a slightly bigger cut of it was used as additional garnish on top of the shrimps to highlight the seafood other than the noodles. Also, the green color of the spring onions cut the all-orange - brownish shade of the dish. The geometric contrast between the plate and the noodles worked harmoniously. We also dust the sides of the plate with a little paprika to extend the color onto the plate. But we made sure we left some space on it just so it can still be handled comfortably by the one who will consume it.

The second dish is Beef Sukiyaki. The best focal point of this food presentation is the arrangement of all the ingredients used. There's a good contrast of color and each ingredient managed to come out on its own. The visible red color from the beef strips gives off that impression of being cooked just right (medium rare).

This is Spamkatsu. This dish is a classic example of turning canned goods into gourmet food. Instead of usually presenting the fried spam slices on top of the dry noodles, this team made a difference by serving it on one side of the plate. The spam slices are nicely arranged one on top of the other garnished with a twisted lemon and parsley. It's also served Filipino style by adding some sauce and buttered bread on the side. Truly, this dish gave a life to an ordinary canned product. This is one great breakfast or snack idea for kids that moms should never pass out in preparing.

Fried Thai Spring Rolls. This is the simplest but equally appetizing food presentation for me. The idea of chili sauce yin-yang styled is very apt for this oriental, asian inspired dish.

Creamy Cheese and Bacon Soup. One good thing about this food presentation is the use of a colored tray. The dish shine through although the tray is a bit cluttered. The spoon could have been eliminated yet placed directly into the bowl. The bacon curls added some twist into the color of the soup. However, its crispness could have been preserved and enjoyed more if it's added on the side together with the buttered bread.

Desserts, desserts and more desserts! We were actually more excited in the dessert segment. We feel that we can play more in this food category. Besides, who do not heart sweets? Definitely, not this lot!

This is my team's second masterpiece, Graham Buko Pie. Okay, we've overdone this a little bit. We were actually thorn between serving it Pinoy style or with some added twist. That's why adding the buko juice on the side is a little over kill. We are accidentally making our customer overstuffed with "buko" in this case. We should have focused on the idea of "buko pie a la mode". The yellow ice cream is already enough for the white buko pie. However, since we were quite limited with the shape of the plate, we thought that the food presentation should come in three.

I've recently attended a 2-day Food Styling Seminar conducted by Chef Anna Limjap Park of Culinary Productions Inc. The culinary module involves basic food plating philosophy and techniques which are further segmented into 4 parts: a) basic food preparation, b) plating, c) styling and d) practical application. The workshop taught us how to transform a basic commodity into a desirable necessity via the added value of design and visual appeal. I would say it's a perfect training to let the creative juices of Professional Food Servants like us flow abundantly. We were essentially a team of Food Technologists and Chemists; in other words technically equipped people transforming foods into commercial food products to make them readily available and shelf stable for the consuming public. If the Chefs own the kitchen, we have our food laboratory as home base. Do I say this training is relevant and useful for my work? Definitely yes, what more to inspire and stimulate a passionate foodie in me.

Food Styling or Food Plating is defined by Chef Anna as the way "how food is arranged on a plate and garnished. It is here where a plate of food is treated like a painting and the rim of the plate is frame". The cook or chef is encouraged to create the "artist" in him. There are three important elements in Food Plating. One, is the proper selection and cooking of food. Next, is the plate selection and last, the equipment.

In Food, the color, shape, size and texture will play vital roles. It's necessary to think of different accompanying colors and possible cuts in one thousand and one ways. Just bear in mind that meats and poultrys have their own standard cuts, it would be better to play more on hard vegetables. What is key, is to achieve variety and balance. On cooking the food, basic rules must come like a mantra.

Meats - tougher parts (muscled / exercised) must be cooked in moist heat. Less exercised parts are normally cooked in dry heat (e.g. pan-frying).

Poultry - white meat cooks faster than dark meat. Fry skin-down, high heat at first then low on the other side until the juice that comes out is clean.

Seafood - it's cooked as soon as it turns pink. Boiling is a no-no, just simmer.

Vegetables - must be crisp and tender. Cook one at a time. Pre-cooking or blanching is used as a normal technique.

Pasta and other Starches - cook aldente meaning "to the tooth". Wash the cooked starch immediately and oil it a little.

Sauce - use just to enhance not key.

Garnish - anything to enhance the look of the food but should always be edible and tied up with the dish. The size must be just right (not too small not too big) enough to be mixed and eaten with the food.

On Plate Selection, white is the basic and the best available. "It provides a clean and unobstructed canvass for food. The important rule is to not overcrowd it. Again, don't make it too busy!" It should be multidimensional also, add some height etc. The most common technique is to clock it. Usually, the starch is placed at ten o'clock, vegetables at two o'clock and proteins at six o'clock. It will add more drama if a focal point of the meal is created. Moreover, a concept of geometric contrasts will provide a good arrangement and presentation. Slight mess is allowed but must be controlled. Generally, the rule of thumb is to make it simple and realistic. This is where the artist in the cook/chef will play a substantial role.

On Kitchen Tools, the basic must haves are butchers' knife (for meats), Chef's Knife (for all kinds of chopping), vegetable knife (for peeling), serrated knife (for bread and some fruits), filleting knife (for fish) and meat fork.

These photos show some examples of garnishes. The first photo above has sugared fruit (strawberry and grapes), scored citrus slices (orange), citrus twists (lemon) and melon or mango balls. These garnishes can be used to dress up cakes or puddings, fish, salads, drinks and desserts. The second photo has strawberry and mango fans. These are commonly used in cakes, pies and milk shakes. The beautiful tomato rose below is perfect for any type of dish either savoury or sweets.


The idea of Food Plating left a very stimulating experience in me. Now, I find it an integral part of the food itself. Who would be enticed to dig into a plate that presents a food in its utter mess look? Of course, we all want that impression of delicate cooking onto our food. Inevitably, the manner it is presented reflects much of how it's cooked and prepared. Thus, at the very least the food presentation must exude all delightful culinary senses to last down to the very end of the bite. The challenge therefore is to create innovatively like a scientist do. Cook, the finest chef way and work like the greatest painter of all times. There will be no reason then for the plate to be left untouched.

Unless there’s a need for a heavy breakfast, a perfect combination of hot coffee and bread is just enough to perk me up in the morning. For that reason, a side trip to Pan de Manila on my way to work is a normal thing for me. This bread store is home to a delightful selection of baked goodies, dips, spreads and coffee mixes. In here, the infamous Filipino bread (pandesal) is being baked the conventional way in a time-honored ambiance. Also, I noticed that new offerings come every now and then. Apart from my favorite gourmet pandesals such as cheese and pesto cheese, I found these two new items in their shelves. "Soft buttery dome-shaped bun, wrapped in a milk flavor crust", it is how its packaging described this product. When it landed through my sensory orifice, I found it having a nice blend of creamy and toasted notes. The sweetness is just right but short in milky character. As I munch and cut through the middle portion, I felt the texture too dry with a salty butter taste. Fortunately, the bottom layer retains its softness which complemented the creamy crust.


Cafe con Leche 3-in-1 Spanish Style Coffee, bears that selling proposition of Pan de Manila - "Damhin muli ang init at sarap ng nakaraan... kape at pandesal ng Pan de Manila". For the pandesal, yes, this claim is true to its taste. However, for the coffee, a better blend should be concocted to tastefully match a traditionally enjoyable bread. It's more of a full-bodied but diluted coffee mix. I can hardly perceive the coffee taste that I did not feel being transported back to the rich flavor of the good old days.

I'm getting tired of serving breakfast items such as scrambled eggs, hotdogs and other preserved meats to my kids. Even a macaroni soup, classic spaghetti, or pancit canton (chinese chow mein) sounds too satiating already. So, off, I went to my food magazine rack to seek for some rescue from this culinary dilemma. Fortunately, I found this Creamy Pasta Primavera recipe featured in Jan - Feb 2008 issue of Yummy Magazine. I just tweak the recipe to my own liking. Pasta Primavera is a hearty combination of pasta and vegetables that is too inviting to savour. Like I said in my previous post here, I'm facing the challenge of raising gourmet kids. Luckily, this pasta recipe glued the kids to their seats at the dining table. However, I never realized that I will be too.

The use of vegeroni pasta made the dish colorful and looked more inviting for the kids. It also perfectly matched the "pasta primavera" concept which normally consists of pasta and vegetables.

By now, many have heard, visited and raved about this famous Garden situated near Tagaytay. Thus far, Sonya's Garden is a secret no more. If my memory serves me right, it was in the year 2000 when I first set foot on this enchanting and restful nature sanctuary. Perhaps, this garden was still at its toddler years in the business then. Nevertheless, after that, more future visits seemed inevitable. Rightfully so, in 2002 it became host and venue for our corporate planning. It was followed by another trip to entertain a foreign visitor then another just recently with some Thai friends. How was I upon seeing it again after so many years? I was surprised, charmed at the same time comforted. Really surprised on how much the garden restaurant had bloomed successfully. It's far from the relatively small, plain garden restaurant I used to know. Now, there are more other reasons why Sonya's made it to the hottest spots out of town.

The garden, complemented with some elements of water are still there to provide that soothing ambiance to the guests. Except that this time around, the landscaped area is much bigger but less brighter. In my previous visits the foliage is more vibrant and real colourful. But I am pleased to see my favorite bench and romantic gazebos where one can spend time leisurely and be utterly oblivious of things around him.

What amazed me more is that Sonya's Garden expanded into a Country B&B and a Pampering Salon. What a complete, indulging retreat indeed! They have interesting Spa packages named Lilac, Magnolia and Marigold. I'll certainly look forward to any of these flower packages (I hope soon!)

Lilac Package (body scrub, full body massage, facial and hair spa) - 2 1/2 hrs; Php 2580

Magnolia Package (aromatherapy steam bath, foot spa, manicure and pedicure, full body massage) - 2 hrs; Php 1680

Marigold Package (exhilarating foot scrub indulgence, hair spa, scalp massage, pedicure) - 1 1/2 hrs; Php 1680

Other Spa services are listed here.


The heart and soul of this garden's visit is of course the delightful cuisine that is genuinely Sonya's. It's a complete meal that will leave you happily stuffed yet guiltless of other noxious food elements. We started our feast with the appetizing homemade dips matched with perfectly baked sesame bread. I personally liked the bread, crispy on the outside, soft and velvety inside! Creamy and tasty, we asked for a refill right away. For the dips, my favourites are pesto, white cheese and creamy mushroom. I find the anchovies and tapenade a little salty. The green salad is superb and scrummy! The leaves are so fresh, sweet without any bitter after taste. (I think that's what you get from an organic produce) Although the pineapple is a little sour, the rest of the toppings are just right to make a mouth watering salad mix. The pasta is also a winner. With the salmon belly as topping, I'll definitely savour it. All three sauces (sun dried tomato, chicken cream with mango and ratatouille) complemented the linguine. With the birth of its own Panaderia, guests will get to enjoy more baked goodies at Sonya's. Hence, a moist, rich chocolate cake was added in the dessert repertoire along with unrivalled traditional filipino delicacies such as glazed sweet potato and banana rolls. The freshly squeezed dalandan juice is still ever refreshing down to the last drop. What's more, an all natural, calming tarragon tea is served last. Just perfect to harmonize all gustatory notes left in your palate ending a memorable gastronomic feast.

The next must try is the Cottage B&B (bed and breakfast). There are a total of 16 rooms, 12 cottages located further down the garden. It's open all year round with the prevailing rates of Php 3000 per pax (inclusive of vat and service charge) on weekdays and Php 3400 per pax (inclusive of vat and service charge) on weekends and holidays. Package rates include complimentary dinner or lunch and full breakfast with a bonus evening serenade.

It's already my fourth time to travel in Thailand. And because the gap of the 3rd and 4th time is just months from each other, I'm beginning to feel like it's a second homeland. With the country's sunny weather and ambiance, it's a lot like Philippines in many ways. Every visit in Thailand is an opportunity for new discoveries. The richness and immensity of Thai Cuisine alone will offer you an experience of a lifetime already. No journey will be enough without indulging into the extraordinary, tasteful Thai Cuisine. A mouthful of authentic Thai Food is sure to please any discerning palate (I believe so). The usual blend of many herbs and spices is really flavoursome that it’ll make you crave for more. However, I will not discount the fact that some notes maybe acquired and/or selective. Think of coriander, galangal, lime leaves or Tom Yum dish for instance.

But I wonder why in this country, the food carts are so inviting that most people put "Hepa or Typhoid scare" aside just so they can have a nibble of any of those delightful delicacies along the streets. As for me, not easily. I would still prefer to calculate the risk sometimes. The photos above are common sights in the streets of Thailand. They were particularly taken in the morning. In that case, people are rushing, hungry yet ought to be on the go. Thus, food carts such, as these are must pit stops for the locals. I joined with my Thai colleagues one morning to look through the lined tables of inviting foods. I blinked at the same time got wide eyed by the enormous selections right before us. From sautéd food to grilled ones, from baked and fried to freshly toss, I almost got lost on which food item to rightly choose. Most are tasty and affordable I must say. It's not suprising then, that this area encouraged regular patrons as well.

Food is one thing that will undoubtedly connect people around the world, whether it be prepared in a lavishly styled and most modern kitchen or in the simplest and humble food cart. We’re all assured that each has its own genuine offering and sensory experience. The only thing that will matter is whether it will leave a tasteful memory in our palate or not. Being adventurous though, is an indispensable spice of any food journey.