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Tokyo Milk Cheese Factory Café brings Japan’s best creamery to Manila

The beloved Japanese brand’s first full-service restaurant in the entire world is found in Metro Manila!

From their best-selling Hokkaido-style soft serve ice cream Cow Cow Ice to their creamy Japanese Cheese Cake and Cheese Cookies, Tokyo Milk Cheese Factory has evolved into a full-service café offering one-of-a-kind Japanese confections and savory creations that will leave you drooling.

Their flagship store at Ayala Malls Manila Bay officially opened to the public late December 2019, while their second store at Estancia at Capitol Commons in Pasig City opened only two weeks ago.

Pro-Tip: If you want to dine at their Estancia branch, make sure you reserve at least three days in advance if you want to dine on a weekend. Weekdays are still packed, but not as crazy as the weekend crowd, so it’s better to avoid peak hours.

Want to find out what makes people wait in line? Here are just some of the items you could expect when you visit the new Tokyo Milk Cheese Factory Café and their “Savory + Sweet” concept. Hint: These are my personal favorite. Their menu has so much more to offer!

SWEET

Signature Cow Cow Kitchen Milk Pie

Their signature Cow Cow Kitchen Milk Pie is also a hit in Japan and it’s for good reason. These babies are the lovechild of a cream puff and a croissant, giving you the buttery flakiness of French-style pastry and the creamy filling of Hokkaido milk cream. It’s not too sweet and it’s really light, so be warned: It’s pretty easy to down a couple in just one seating. Milk Pies are P100 each.

Fluffy Japanese Pancakes

Soufflé pancakes have been around for a while now, but Tokyo Milk Cheese Factory Café takes it to new heights by using Hokkaido cream. Their decadent toppings include Creme Brûlée, Berries, and Chocolate. The pancakes itself are soft and fluffy and not too sweet. Just take note that they make these fluffy pancakes from scratch, so be prepared to wait at least 30 minutes for them to arrive at your table. Best to place your order in advance. Japanese Pancakes start at P210 to P315.

SAVORY

Sweet Corn Tempura

It’s bite-sized chunks of sweet corn fritter served with truffle mayonnaise. It’s the perfect way to whet your appetite when you start your TMCF experience. Sweet Corn Tempura is P260, good for two people or one really hungry foodie.

Tamago Sliders

Oh, Japan and their predilection for anything with eggs! Tokyo Milk Cheese Factory’s Tamago Slider features pillowy, creamy tamago (Japanese omelet) with Asiago cheese and truffle mayonnaise in between fluffy brioche buns. It’s served with their homemade potato chips for added flavor and texture. This for me is perfection. Each serving of Tamago Slider comes with two sandwiches for P335.

12-Hour Short Rib Sandwich

It took 12 hours to make the short rib filling for this sandwich. If that’s not a labor of love, then I don’t know what is! The beef almost melts in your mouth, coating each tastebud with amazing flavors. The addition of tangy parsley aioli and pickled red cabbage gives the savory beef some much needed contrast. This sandwich costs P485 and comes with their house-made potato chips.

Hayashi Beef Omurice

Again, the Japanese know what they’re doing when it comes to eggs. Tokyo Milk Cheese Factory Café took the classic Omurice (Japanese omelet rice) to the next level by adding a rich savory topping of Hayashi Beef on top of tomato rice pilaf. While this dish is delicious, I can’t help but imagine how good this would be if it were Japanese curry! Hayashi Beef Omurice will set you back P395 but it’s good for two people or one famished foodie.

For more updates, check out Tokyo Milk Cheese Factory Philippines on Facebook and Instagram.

Tokyo Milk Cheese Factory Café is located at Ayala Malls Manila Bay (G/F Central Garden Ring Area) and Estancia at Capitol Commons (G/F East Wing). For the complete list of their mall stalls, click here.

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Singapore’s foremost oncologist Dr. Ang Peng Tiam spreads hope for cancer patients at Asia CEO Forum

Cancer is no longer the death sentence it once was, according to Parkway Cancer Centre Medical Director and Senior Consultant Dr. Ang Peng Tiam.

“Cancer is not a death sentence… It’s very important that the patient must have the will to fight. That’s why we do these talks, it’s very important for us to share with them the medical advances that are taking place,” Dr. Ang shared.

At the Asia CEO Forum at Marriott Hotel Manila’s Diplomatic Hall on September 6, 2019, Dr. Ang shared the latest developments in cancer detection as well as technological and pharmaceutical advancements in treating the disease. He was also joined by three Filipina CEOs who shared their own journeys towards a more healthy lifestyle as they make history in their respective fields.

Ms. Agnes Gervacio, Chief Operating Adviser of MDI, has been spent more than two decades in the telecom and IT industries of Asia. Roughly two years ago, she decided to give lacto-ovo-vegetarianism a chance after hearing about different kinds of vegetarian diets from a fellow speaker. With her new lifestyle, she noticed her skin has become clearer and she has more energy to do the things she loves.

ECHOstore founder and Philippine Coffee Board president Ms. Pacita ‘Chit’ Juan has had her share of heartbreak because of a family member lost to cancer. With the desire to live a better, healthier life, she became a “flexi-tarian” (adhering to a vegetarian diet daily unless she can’t find vegetarian options, especially at events she attends) and started doing yoga with dear friends and colleagues. Today, she is an advocate for healthy and sustainable living as the Southeast Asia Councilor of Slow Food International.

When she was a senior executive at Convergys, the Philippines’ largest private sector employer, Ms. Marife Zamora made a name for herself in the IT industry. In 2011, she was named the Global Filipino Executive of the Year at the Asia CEO Awards. She decided to live a healthier lifestyle to have more time to spend with her family and keep up with them on exciting family trips.

“At the end of the day, we live partly for ourselves -- we live partly for our family, we live partly for our friends,” says Dr. Ang, who believes that finding the right motivation to fight cancer is also important.

Dr. Ang Peng Tiam believes in a holistic approach to preventing cancer. He shared that while there are still no proven ways or “magic cure” to prevent all types of cancer altogether, there are several ways to lessen the non-genetic risks of being afflicted by “The Big C”. This includes maintaining an ideal weight by adhering to a healthy diet, eating in moderation (including sugars/carbohydrates and grilled meat), and doing regular exercises; smoking must be avoided; and people must receive the available vaccinations against certain cancers (like the HPV vaccine) if they can afford it.

When it comes to cancer detection, Dr. Ang shared that early detection will give patients a greater chance of beating cancer. One of the worst things about cancer is that it barely has any symptoms. Sometimes, it could be as simple as persistent coughs and colds. He suggests that if something about your health is bothering you for more than two consecutive weeks, it is best to consult a physician on the best course of action.

“Many Stage 4 cancers cannot be cured, but cancer can be cured if it is diagnosed at an early stage. The good news about cancer treatment is that even though we cannot cure it, we now are often able to control the disease very well… We’re talking about treatment with good control of disease and preservation of the quality of life,” he explained.

Dr. Ang also showed the audience the latest in cancer screening, which helps detect cancer early. PET (Positron Emission Tomography) Scans are revolutionizing cancer screening by making cancerous mass more visible in the cross-sectional images, which regular CT scans don’t normally show. Cancer cells are more active and they “light up” with the use of a radioactive sugar solution specifically used for PET scans.

Once the cancer has been identified and located, Dr. Ang talked about the various treatments available to patients. Aside from surgery (for acute or sensitive cases), Dr. Ang emphasized non-invasive procedures to cure cancer. He explained that the term chemotherapy doesn’t refer to a single procedure. Instead, it’s a blanket term used to refer to any treatment using chemicals. As pharmaceutical companies continue their research and development, more and more options arrive in the market -- ensuring effective treatment for numerous kinds of cancer. Side effects of chemotherapy will also depend on the type of drugs used for the treatment, so hair and weight loss are not always expected when patients undergo chemotherapy. He also showed several examples of successful cancer treatments -- actual patients from the Parkway Cancer Centre in Singapore who agreed to be part of his presentation to show that proper treatment and care always yield positive results.

After his keynote speech, Dr. Ang spent a few minutes to answer questions from the audience. He also spent time debunking common myths about cancer, wherein he explained that biopsies do not cause cancer nor aggravate cancer cells; it is an integral part of cancer detection and there is a proper way of conducting a biopsy. He also clarified that cancer is no longer a death sentence. With the advent of technology in various medical fields, patients now have a bigger chance of beating cancer.

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Sour Never Tasted This Good: Philippine souring elements in the hands of experts

It only took two to three weeks for celebrated chef Chele Gonzalez of Gallery by Chele and seasoned mixologist Rico Deang of The Peninsula Manila to come up with a multi-course menu for this special night: A four-hands cocktail-pairing dinner celebrating the most unique and somewhat obscure souring elements found in the Philippines.

“It’s one of the biggest treasures and biggest inspiration that we have in the [kitchen],” Chef Chele said of Filipino ingredients.

“Over the years, in the Philippines, I learned to use sourness in a way that you can even utilize as umami. We wanted to go deeper,” Chef Chele shared. “In all of the trips that I do around the Philippines, there is always something in the community — you go to a remote place and they always have something they want to show you.”

For Rico, it was an exciting challenge to work with someone of Chef Chele’s caliber and to come up with one-of-a-kind cocktails that will compliment a master chef’s food, especially since he just came back to the Philippines last year after working at another renowned chef’s restaurant — Wolfgang Puck — restaurant in Singapore for nine years.

“This is only my second time working with a chef to pair my cocktails with dishes. This time, it’s smoother… I’m very excited, very new experience for me pairing cocktails with food. Usually it’s just wine and food. It was a great challenge,” Rico said, beaming

So pucker up and get a taste of the specially curated four-hands dinner at Gallery by Chele’s Stvdio Lab featuring Philippine souring ingredients.

Snack #1: Outside of the menu, Chef Chele created three small plates of piquant Red Rice Crackers with Snapper Tartare, soft and fluffy Tortang Talong Takoyaki, and lipsmacking Ube Taco with Cebu Lechon made livelier with the use of Dayap (local lime) in several ways.

Snack #2: Chef Chele served his version of Chawan Mushi topped with shrimp tempura in the “nilagpang” way or making a hearty stew from leftovers. He used Alumpiran and Libas leaf from Iloilo to make the broth sour.

Cocktail #1: The night started with Cure Me Bilimbi, a refreshing cocktail featuring Bilimbi (Kamias) and gin. It was a good way to cleanse the palate before the dinner started.

Appetizer #1: Known for his affinity to seafood, Chef Chele made Tuna Kinilaw with Caburao with coconut milk. The tuna was cured in their house-made vinegar.

Cocktail #2: Rico Deang took us all the way back to our pasaway days by serving his version of the nostalgic Gin Pomelo using the ridiculously sweet and tart pomelo from Davao.

Soup #1: Binulo is a light broth soured by Alibangbang leaves. The shredded cochinillo meat and bamboo shoots gave it texture and added umami, making the broth heartier.

Cocktail #3: It tastes as playful as its name: Nampucha is a mango-based cocktail using Stvdio Lab’s very own house-made kombucha (hence the name). It balances the sourness of the Binulo broth beautifully.

Soup #2: Chef Chele’s Sour Bisque won’t make you pucker, but it’s slightly sweet and tart bisque will make you drool and crave for more because of the combination of guava and batuan. It’s one of the dishes that I wish I could have seconds of.

Cocktail #4: Halfway through dinner, Rico starts to amp up the flavors with Sampalocan — a mix of guava and tamarind and a generous dose of vodka. An excellent social lubricant.

Starter #1: Chef Chele and his team created the vegetarian version of bone marrow with this Bamboo Shoot dish. The bamboo shoot is stuffed with mashed kogi nut squash (torched to perfection) and served with a side of homemade kaffir yogurt and kaffir-lemongrass kombucha. It doesn’t taste like marrow (of course), but it’s a smashing dish on its own.

Cocktail #5: Dakiri is made with rum and s splash of sugarcane juice, but the addition of batuan for tartness made it more interesting. Local flavors elevated this internationally known drink and made it more palatable for Pinoys.

Starter #2: Chef Chele showed off his Spanish heritage and love for the Philippines with Presa, a gorgeously pan-seared Iberico beef served with blanched banana heart and a santol-based sauce that completely stole the show. I had to ask for more of that luscious sauce because it was just so good.

Cocktail #6: To highlight the sweet and sour santol flavors of Presa, Rico made Cotton -- a cocktail using extracts from santol and aperitivo. Trivia: Santol is cotton fruit in English, hence the name of the cocktail.

Entree: And so we reach the highlight of the dinner, the Sour Ribs — Chef Chele’s take on the classic Bistek Tagalog. He used wagyu beef from Snake River Farms and seared it until beautifully caramelized. He served it with punchy black garlic and a sinfully creamy Duck Adobo Rice with raw egg yolk on top. It was a lavish combo bursting with umami.

Cocktail #7: To cut through the richness of the Wagyu and rice, Rico created Andres, a cocktail made of agave, oregano, and bourbon. And just like the hero it was named after, it was potent and extremely effective (in giving you a delightful buzz). Good news: Andres is available any day of the week at The Peninsula Manila’s The Bar.

Dessert #1: For dessert, Chef Chele played with Dragon Fruit and served it with tamarind ice cream, fermented dragon fruit, and some custard to cut through the sourness.

Cocktail #8: It was a trip down memory lane with Iskrambol, a nostalgic pink cocktail made with Carabao’s Milk, Kesong Puti, and vodka topped with colorful sprinkles. It tastes exactly like the ‘scrambol’ you had back in the 90’s.

Dessert #2 and Cocktail #9: To end the dinner, we were invited to the Gallery’s Garden to enjoy some Bibingka Cheesecake and rich Tsokolate Batirol with Calvados.

“We have so much good produce in the Philippines, so why not use it? There’s so much stuff that we can do in this country, it’s about time,” Rico pointed out.

As for Chef Chele, he says there will be more “exchanges of idea and creativity to inspire each other” in the future.

“We grow and know that cocktails can be paired with food and that is something that we do every day here. It’s good to see and know that there is so much potential here in the Philippines,” the culinary innovator said. 

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Andrew Lloyd Webber’s record-breaking musical ‘CATS’ comes to Manila

Following its triumphant season in London’s West End, the acclaimed revival of Andrew Lloyd Webber’s record-breaking musical CATS returns to Manila for a strictly limited season at The Theatre at Solaire on 6th November 2019. Tickets are now on sale. 

The hit revival was reworked by the original creative team - Director Trevor Nunn, Choreographer & Associate Director Gillian Lynne, Set Designer John Napier and Composer Andrew Lloyd Webber – and has received excellent reviews. 

Based on T. S. Eliot’s Old Possum’s Book of Practical Cats, the show is set amongst a larger-than-life junkyard playground and is alive with our favourite feline characters including Rum Tum Tugger, Mr. Mistoffelees, Macavity, Jennyanydots, Old Deuteronomy, Grizabella and Skimbleshanks. 

On just one special night of the year, all Jellicle cats meet at the Jellicle Ball where Old Deuteronomy, their wise and benevolent leader, makes the Jellicle choice and announces which of them will go up to The Heaviside Layer and be reborn into a whole new Jellicle life. 

CATS, one of the longest-running shows in West End and Broadway history, received its world premiere at the New London Theatre in 1981 where it played for 21 record-breaking years and almost 9,000 performances. The ground-breaking production was the winner of the Olivier and Evening Standard Awards for Best Musical. In 1983 the Broadway production became the recipient of seven Tony awards including Best Musical, and ran for 18 years.

Since its world premiere, CATS has been presented in over 30 countries, has been translated into 15 languages and has been seen by more than 81 million people worldwide. Both the original London and Broadway cast recordings won Grammy Awards for Best Cast Album.

The magnificent musical score composed by the legendary Andrew Lloyd Webber, includes the poignant hit song ‘Memory’, which has been recorded by over 150 artists from Barbra Streisand and Johnny Mathis to Liberace and Barry Manilow.

CATS is quite simply a phenomenon. Featuring a fantastical oversized set, a superb score, inspired choreography and mischievous costumes, CATS is a brilliant song and dance spectacular not to be missed. 

The international tour of the Cameron Mackintosh and The Really Useful Theatre production of CATS is again presented in Manila by David Ian Productions and Lunchbox Theatrical Productions.

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Lunchbox Productions brings award-winning Shakespeare’s Rose Theatre Company to Manila

The award-winning Shakespeare’s Rose Theatre Company makes its international debut in Manila direct from the UK, and is brought to you by Lunchbox Theatrical Productions, producers of some of Manila’s best-loved shows such as Phantom of the Opera, Wicked, Mamma Mia, The Sound of Music and Cats, to name just a few.

Two of William Shakespeare’s most popular plays - Macbeth and A Midsummer Night’s Dream - will deliver a thrilling and intimate theatrical experience with plenty of breath-taking, spine-tingling and side-splitting moments. The two plays will play over one week for nine shows only from 17th to 22nd September.

One of Shakespeare’s funniest and most delightful comedies, A Midsummer Night’s Dream is a riot of criss-crossed love and feuding fairies, with clod-hopping amateur actors and a magical potion adding to the confusion and mayhem!

Macbeth is bloody, fast-paced, action-packed and psychologically tense.  Populated by witches, ghosts and haunting apparitions, it tells the story of over-reaching ambition, a toxic marriage, a kingdom in crisis and a man’s encounter with his own darkest self.

Shakespeare’s Rose Theatre made its first appearance in the historic city of York, UK, last year. Inspired by the famous London Rose Playhouse built in 1587, 12 years prior to The Globe, the 13-sided pop-up Elizabethan theatre was constructed from state-of-the-art scaffolding, corrugated iron and timber, and comprised three tiers of covered seating with an open courtyard for standing ‘groundlings’.

Set in a bustling Elizabethan village, the stunning theatre hosted vibrant productions of some of William Shakespeare’s most popular plays, in the setting for which they were written.

In its debut season last year, Shakespeare’s Rose Theatre garnered popular and critical acclaim, as well as awards for Best Cultural Experience and Best Attraction.   Nearly 80,000 people enjoyed the Bard’s work in this traditional setting.  This year Shakespeare’s Rose Theatre will return for a second season in York, while simultaneously a second theatre will make its debut at Blenheim Palace in Oxford UK. 

Now Philippine audiences can enjoy these two spectacular productions, which come direct from the summer season at Blenheim Palace, performed by an outstanding British cast in their first international season at Theatre at Solaire.

Originator of the project and CEO of Lunchbox Theatrical Productions, James Cundall, said “As with all the productions we bring to Manila, we are thrilled to have yet another first for the country and an outstanding cast and creative team to deliver it.  While Manila audiences will be seated in the comfort of Theatre at Solaire rather than an open-air scaffolding structure, the two productions will be innovative, immersive and fun, with the actors making some of their entrances and exits through the audience.  We will have dramatic sword-fights, bubbling cauldrons, wayward fairies, comic love scenes, gruesome murders, grand poetry and no shortage of fake blood!  I believe Shakespeare’s Rose Theatre offers something for everyone, and will showcase heritage theatre at its best. Artistic Director for Shakespeare’s Rose Theatre and Director of Macbeth will be Damian Cruden, who worked with the company last year, and was Artistic Director at York Theatre Royal for over 20 years. Directing A Midsummer Night’s Dream is Juliet Forster who was the original Director for the play and will also be directing other titles in the UK season this summer.

TICKETS

Weekdays

VIP PHP 5,500

A Reserve PHP 4,500

B Reserve PHP 3,000

C Reserve PHP 2,000

D Reserve PHP 1,000

 Weekends

VIP PHP 6,000

A Reserve PHP 4,800

B Reserve PHP 3,200

C Reserve PHP 2,500

D Reserve PHP 1,500

SCHEDULE

TUESDAY

7:30PM — Macbeth

WEDNESDAY

7:30PM — Midsummer Night’s Dream

THURSDAY

2:30PM — Midsummer Night’s Dream

7:30PM — Macbeth

FRIDAY

7:30PM — Midsummer Night’s Dream

SATURDAY

2:30PM — Macbeth

7:30PM — Midsummer Night’s Dream

SUNDAY

1:30PM — Midsummer Night’s Dream

6:30PM — Macbeth

SHAKESPEARE’S ROSE THEATRE is produced by Lunchbox Theatrical Productions.

For more information on SHAKESPEARE’S ROSE THEATRE please visit: www.shakespearesrosetheatre.com

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Greenpeace: Microplastics found in 90% of sampled salt brands

Seoul, South Korea, 18 October 2018 - Over 90% of sampled salt brands globally were found to contain microplastics, with the highest number coming from salt sourced in Asia, according to a new study co-designed by Kim, Seung-Kyu, Professor at Incheon University and Greenpeace East Asia.[1]

The study, which has been published in Environmental Science & Technology, a peer-reviewed scientific journal, analyzed 39 various salt brands globally, showing that plastic contamination in sea salt was highest, followed by lake salt, then rock salt - an indicator of the levels of plastic pollution in the areas where the salt was sourced.[2] Only three of the salt brands studied did not contain any microplastic particles in the replicated samples.[3]

“Recent studies have found plastics in seafood, wildlife, tap water, and now in salt. It’s clear that there is no escape from this plastics crisis, especially as it continues to leak into our waterways and oceans,” said Mikyoung Kim, Campaigner at Greenpeace East Asia. “We need to stop plastic pollution at its source. For the health of people and our environment, it’s incredibly important that corporations reduce their reliance on throwaway plastics immediately.”

Building on previous studies of microplastic pollution in salt, this research is the first of its scale to look at contaminant levels of the geographical spread of sea salt, and its correlation with environmental discharge and pollution levels of plastics.

The study highlights Asia as a hotspot for global plastic pollution meaning that the ecosystem and human health in Asian marginal seas could potentially be at greater risk because of severe maritime microplastics pollution. In one Indonesian sea salt sample, researchers found the highest quantities of microplastics. The country is considered to be the second worst plastic emitter into the world’s oceans.[4]

Assuming intake of 10 grams per day of salt, the average adult consumer could ingest approximately 2,000 microplastics each year through salt alone, as the study suggests. Even after discounting the highly contaminated Indonesian salt sample from this study, the average adult could still be consuming many hundreds of microplastics each year.[5]

“The findings suggest that human ingestion of microplastics via marine products is strongly related to plastic emissions in a given region,” said Professor Kim, Seung-Kyu, corresponding author of the study. “In order to limit our exposure to microplastics, preventative measures are required, such as controlling the environmental discharge of mismanaged plastics and more importantly, reducing plastic waste” he added.

Earlier this month, Greenpeace along with the Break Free From Plastic coalition released a report naming Coca-Cola, PepsiCo, and Nestlé as among the most frequent companies whose packaging relies on the single-use plastics that pollute our oceans and waterways globally.[6]

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The Phantom returns to Manila, tickets now on sale

The world’s most popular musical, THE PHANTOM OF THE OPERA makes a long-awaited return to Manila and will premiere at The Theatre at Solaire for a limited season from February 20, 2019.

Tickets go on public sale on 8 October 2018 through ticketworld.com.ph.

“God’s Gift To Musical Theatre!”

The Times, UK

The Andrew Lloyd Webber blockbuster has won over 70 major theatre awards, including seven Tony’s on Broadway and four Olivier Awards in the West End. , THE PHANTOM OF THE OPERA became the longest running show in Broadway history on January 9, 2006 when it celebrated its 7,486th performance, surpassing the previous record holder “Cats”. On January 1, 2018 it celebrated its 13,000th performance and later that month on January 24, the Broadway production celebrated an amazing 30 years on Broadway.

“Broadway’s biggest hit!”

Daily news, USA

“PHANTOM is undoubtedly a musical masterpiece. We are very excited to be able to bring the show back to Manila for its many faithful fans, as well as for those who have never had the chance to see this legendary show,” said James Cundall, the Chief Executive Officer of Lunchbox Theatrical Productions and producers of the Asian tour of the production, which also visits Singapore and Kuala Lumpur.

“If you see only one show, make sure it is this one!”

The Daily Mirror, UK

With 130 cast, crew and orchestra members, jaw-dropping scenery, breathtaking special effects and more than 230 costumes by the late international designer late Maria Björnson, THE PHANTOM OF THE OPERA contains some of Andrew Lloyd Webber’s most famous and stirring music, including The Phantom of the Opera, Think of Me and Music of the Night.  The original cast recording, with over 40 million copies sold worldwide, is the best-selling cast recording of all time.

Based on the classic novel Le Fantôme de L’Opéra by Gaston Leroux, THE PHANTOM OF THE OPERA tells the tale of a disfigured musical genius known only as the Phantom who haunts the depths of the Paris Opera House. Mesmerised by the talent and beauty of a young soprano, Christine, the Phantom lures her as his protégé and falls fiercely in love with her. Unaware of Christine’s love for Raoul, the Phantom’s obsession sets the scene for a dramatic turn of events where jealousy, madness and passions collide.

THE PHANTOM OF THE OPERA, which opened at Her Majesty's Theatre in London’s West End on October 9, 1986, starred Michael Crawford as the Phantom and Sarah Brightman as Christine. It is produced by Cameron Mackintosh and The Really Useful Group. THE PHANTOM OF THE OPERA is presented in Manila by Concertus Manila and produced by Lunchbox Theatrical Productions.

Tickets are now on sale at www.ticketworld.com.ph. For inquiries, call (02) 891-9999

The Manila season of ‘The Phantom of the Opera’ is made possible by Concertus Manila and Lunchbox Theatrical Productions. Presented by PLDT and Smart Communications.

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Smash hit musical MAMMA MIA! announces cast for international tour

The full cast has just been announced for the international tour of the sensational feel-good musical MAMMA MIA!

MAMMA MIA! makes a triumphant return to Manila and will play at the Theatre at Solaire for a strictly limited season from 29 September as part of the show’s International Tour.  Tickets are now on sale through Ticketworld.

The principal cast of MAMMA MIA! includes Shona White (Donna Sheridan), Nicky Swift (Rosie), Helen Anker (Tanya), Tamlyn Henderson (Sam Carmichael), Daniel Crowder (Harry Bright), Matthew Rutherford (Bill Austin), Lucy May Barker (Sophie Sheridan), Phillip Ryan (Sky), Leisha Mollyneaux (Ali), Lottie Henshall (Lisa), Matt Jordan-Pidgeon (Pepper) and Michael Nelson (Eddie). At certain performances the role of Donna Sheridan will be played by Natalie Langston.

Completing the cast are Tom Bainbridge, Devon Braithwaite, Ambra Caserotti, Áine Curran, Martin Dickinson, Tilly Ford, Courtney George, Sarah Harlington, Samuel Hawkins, Luke Jasztal, Matt Kennedy, Stacey Leanne Mills, Hollie Nelson, Matthew Ronchetti, Ellie Rutherford, Jaydon Vijn and Jamie Wilkin.

Described as ‘the sunniest of all musicals’ (Sunday Express, UK) and ‘ABBA-solutely fabulous’ (Bristol Post, UK), MAMMA MIA! is Judy Craymer’s ingenious vision of staging the story-telling magic of ABBA’s timeless songs with an enchanting tale of family and friendship unfolding on a Greek island paradise. On the eve of her wedding, a daughter's quest to discover the identity of her father, brings three men from her mother's romantic past back to the island they last visited 20 years ago.

To date, the smash hit musical has been seen by more than 60 million people in 50 productions in 16 different languages. When it was released in 2008, MAMMA MIA! The Movie became the highest-grossing live action musical film of all time. A second film, MAMMA MIA! Here We Go Again is currently in production and will be released worldwide in July 2018.

From West End to global phenomenon, the London production of MAMMA MIA! has now been seen by more than 10% of the entire UK population. It is one of only five musicals to have run for more than 10 years both on Broadway and in the West End, and in 2011, it became the first Western musical ever to be staged in Mandarin in the People’s Republic of China. 

The hugely successful International Tour, since premiering in Dublin in September 2004, has visited 85 cities across 38 countries and sold over 5 million tickets. The show was last performed in Manila in 2012 to an audience of over 45,000 and following its huge success, now makes a welcome return to the city.

The narrative power of more than 22 of ABBA's greatest hits, including Dancing Queen, Take A Chance On Me, The Winner Takes It All, Does Your Mother Know and of course Mamma Mia, propels this charming story of love, laughter and friendship.

Producer James Cundall, CEO of Lunchbox Theatrical Productions, said, “MAMMA MIA! remains the ultimate feel-good musical.  It blends a humorous and heart-warming story with some of the best-known songs ever written, from the world’s number one pop group of all time.  So whether you’ve seen the movie and want to experience the excitement of the show live on stage, or whether you have seen this spectacular show before and want to recapture the magic, here’s your chance!”

With music & lyrics by Benny Andersson & Björn Ulvaeus, MAMMA MIA! is written by Catherine Johnson, directed by Phyllida Lloyd and choreographed by Anthony Van Laast. The production is designed by Mark Thompson, with lighting design by Howard Harrison, sound design by Andrew Bruce & Bobby Aitken, and musical supervision, additional material & arrangements by Martin Koch.

The MAMMA MIA! International Tour is produced by Judy Craymer, Richard East & Björn Ulvaeus for Littlestar in association with Universal, Stage Entertainment and NGM, and is presented in Manila by Lunchbox Theatrical Productions, Ticketworld and Concertus Manila.

Visit the   MAMMA MIA! website for more information at: www.mamma-mia.com | Facebook | Twitter

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Café Pronto makes sweet music with Chocolate Symphony

Harmonious blend of chocolates take centre stage this July

Delight in a cacophony of choice chocolate treats crafted by dessert masters of Marco Polo Ortigas Manila’s Café Pronto.

Located at the ground floor of the Forbes Travel Guide Five-Star Rated hotel, Café Pronto offers a chic and casual ambiance where coffee aficionados can enjoy fresh and innovative flavours. Aside from a vibrant selection of coffee, tea and smoothies, Café Pronto also highlights a variety of freshly-made pastries, breads and savoury delights. Its gourmet sandwiches are must-tries for when seeking a pit stop during a morning run, an afternoon treat, or a quick-and-satisfying bite.

As a special treat, guests can indulge in Chocolate Symphony, Café Pronto’s medley of desserts to please even the most discerning sweet tooth. The Salted Caramel Dome, Chocolate Amara Tart, Fruity Nutty, and Mini Hazelnut Caramel incite the ultimate chocolate lover’s fantasy all month long. As part of the featured chocolate collection, the Chocolate Truffle Crème Brûlée features melt-in-your-mouth brownie chunks in a silky smooth blend of crème brûlée and chocolate truffle ganache.

Not to be outdone is Marco Polo Ortigas Manila’s signature creation, the Chocolate Haven. With three textures of succulent dark chocolate flavours in its sponge, mousse and glaze, this dessert staple-merits more than a simple forkful. Enjoy a slice of a special crème brûlée layer to complement the deep cocoa flavour. A haven to a sweet memoire!

Marco Polo Ortigas Manila’s Café Pronto is open daily from 7:00 AM to 9:00 PM. To know more about Café Pronto and the other signature dining outlets of Marco Polo Ortigas Manila, visit www.marcopolohotels.com.

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‘Free 4 All’ at Marco Polo  Manila’s 4th Anniversary

Marco Polo Ortigas Manila invites its guests to celebrate its fourth anniversary with Free 4 All.

The two-time Forbes Travel Guide Five Star Award-winning hotel continues to deliver exceptional service, premium accommodations and the ultimate dining experience four years after successfully opening its doors in Ortigas Center.

Guests are in for a special treat when they visit any of the Hotel’s dining destinations on July 9 (Monday). Enjoy a fifth serving for FREE for every FOUR similar orders!

Pastries, sandwiches, or ice cream scoops at Café Pronto

Beers at Cucina, as well as drinks or cocktails at Vu’s Sky Bar and Lounge

This special promotion applies to Cucina’s Php 1,399 promotional rate. Happy Hour at Vu’s Sky Bar and Lounge will also begin at 4:00 PM. Guests seeking a taste of authentic Cantonese cuisine at Lung Hin can also look forward to enjoying a complimentary dessert.

To know more about the hotel, visit www.marcopolohotels.com.

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Gastronomic Comforts at Marco Polo Manila

All-day dining restaurant Cucina offers great savings until end of August 2018

True to its brand legacy, Marco Polo Ortigas Manila has announced a special promotion to allow more guests to enjoy a complete gastronomic adventure at Cucina. The all-day dining restaurant will be offering its lunch and dinner buffet spread for only Php1,399.00 until the end of August 2018. With its myriad showcase of flavours from the world’s different capitals, foodies from all over Metro Manila can embark on a journey to elevate their culinary experience.

Promising a revolving spread of delicious selections to tempt even the most jaded tastes are daily highlights to enjoy. Commence the week with one’s ultimate burger fantasy with Build-Your-Own-Burger every Monday. Tuesdays are for fire-cooked specialties with Hot Off the Grill, while Wednesdays are for Make Your Own Pizza. Liven up the week with a fiesta of Tex-Mex comforts such as tortilla wraps, enchiladas and roasted chili every Thursday. And finish off the week with the weekend stars featuring the Executive Chef’s Signature Dishes.

Located at the Level 24 of Marco Polo Ortigas Manila, Cucina features the finest flavours that can satisfy even the most discerning palates. From the Seafood Station, Japanese, Asian Noodles and Pasta, Carving, Grilling, Indian, Filipino, to Cheeses and Cold Cuts, and Desserts Station, the award-winning restaurant sets the stakes through a well-curated spread that accentuates classic and contemporary dishes to indulge in. Watch highly experienced chefs prepare dishes using the freshest ingredients with live action stations situated at each corner of the array.

For more about Cucina, contact (632) 720 7777, visit www.marcopolohotels.com.

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Diamond Hotel honors 'Filipino Culinary Pride' with top chefs Sau del Rosario, Miko Aspiras

If you're looking for more reasons to love Filipino cuisine, then you're in for a real treat. 

Celebrity chef Sau Del Rosario and award-winning pastry chef Miko Aspiras are taking over Diamond Hotel Philippines' buffet hall Corniche from June 21 to July 1 for the "Filipino Culinary Pride" food festival.

Chef Sau will be bringing his avant-garde savory Filipino dishes -- a delectable combination of Capampangan cuisine from his hometown Angeles City and French techniques learned from his years working abroad.

Meanwhile Chef Miko will be serving irresistible desserts that are as gorgeous as they are delicious. Last June 14th, members of the media got a special sneak preview of the upcoming feast.

Here are just some of the dishes you can look forward to at the "Filipino Culinary Pride" food festival.

Chef Sau's Asian-European Flair Chef Sau’s signature Tamales Pampangueña is made with seasoned ground rice topped with shredded chicken, which he also served to locals during a recent trip to Mexico. Its consistency is almost like savory pudding and will make you head to Corniche's bread station for some crostini or soft rolls so you can get every last morsel.

Another dish presented by chef Sau del Rosario is this luscious Bulanglang. It's a lot like the traditional Sinigang (sour stew), but the pork was simmered for at least four hours and the sour component is Bayabas (Guava fruit). The broth was also thickened by mashing ripe Guava. It’s absolutely perfect this rainy season.

Chef Sau’s signature Macadamia Nut Kare-Kare with Crispy Pork will always be my favorite version of one of my favorite Filipino dishes. How can you not fall in love with that lip-smacking macadamia nut sauce and that sinfully delicious crispy pork crackling?

It’s tasty, crisp, and tangy. What’s not to love? Chef Sau’s Salted Egg Camaron Rebosado with Aligue Aioli Dip is dangerously addictive. Thank heavens it's a buffet!

With his Duck Confit Adobo, Chef Sau shows off his French flair with his own version of this Filipino classic. 

Chef Sau pulled out all stops for his last dish: Lechon (roasted pork belly) stuffed with semi-sweet chocolate and Chevre (goat's) cheese — both locally sourced from award-winning Malagos Farms in Davao. But that's not all. The culinary veteran said he's preparing three different kinds of lechon to highlight the flavors of Luzon, Visayas, and Mindanao.

Chef Miko's Sweet Side Award-winning pastry chef Miko Aspiras made these absolutely moreish Queso de Bola Macarons and it feels like Christmas came early this year because this is such a gift to the palate. Sweet and salty always wins.

This “Mansanas” (Apple) is made of chocolate and filled with dulce de leche mousse with apple compote in the center. 

It was surprisingly light and not too sweet. Now I understand why Snow White simply couldn’t resist that apple.

This gorgeous plate shows two meaningful desserts. First, a slice from the giant Ube Ensaymada — Chef Miko’s homage to Diamond Hotel Philippines’ iconic and beloved pastry. He also made Rosella (swipe to last photo) compote to go with the ensaymada, giving it a fruity and floral flavor at the same time. Second, a scoop of Zero-Waste Ice Cream as an example of fighting food waste in the most mouthwatering way.

As an advocate of lessening waste in the hotel and restaurant industry, Chef Miko created an ice cream flavor with croutons (made of breads and pastries from the breakfast buffet) and fruits (edible odds and ends, including apple peels — the fiber and nutrients are all there, guys!). His dedication to minimizing food waste is translated into this sublime dessert. Wish we could all do the same.

Chef Miko’s take on Black Forest Cake is called "Cherry". Aside from the tin can container, everything is edible and absolutely delish.

The "Filipino Culinary Pride" food festival will run from June 21 to July 1, 2018 and will be available for lunch and dinner for Php2,780 (nett) per person.

Diamond Hotel Philippines | Roxas Boulevard corner Dr. J. Quintos Street, Manila | (02) 528 3000

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#ChingxDonaElena: Tuna & Garlic Pasta

If you’re like me, you probably clicked on this post by cause you (1) love pasta, (2) love tuna, and/or (3) love garlic. Well, here’s another reason to try this recipe: It’s super quick and easy to make!

Working from home, mealtime is often a struggle for me and I usually end up cooking breakfast food (hello, hotdogs) or frozen items (hi, chicken schnitzel). But I assure you, this recipe is not only tasty, but it’s also healthy. 

 You only need six to eight ingredients to make this dish and chances are you already have them in your cupboard. 

INGREDIENTS

1 can Doña Elena Shredded Tuna in Sunflower Oil 

3-5 tbsp Doña Elena Extra Virgin Olive Oil 

1 whole head of garlic, finely chopped 

500g pasta of your choice

Salt and pepper to taste

½ tsp sugar

½ tsp chili flakes (optional, but highly recommended) 

PROCEDURE

Cook your pasta according to package instructions until al dente.

While the pasta is cooking, sauté the chopped garlic with some olive oil in a pan. Once the garlic is golden brown and fragrant, add one can of tuna. Mix well.

Add sugar, chili flakes (optional), then add salt and pepper to taste. (Always make sure to adjust the taste to your liking.) Again, mix well. Let it simmer over low heat for about two minutes.

Once the pasta is cooked, drain the water. Then add the tuna mixture and the rest of the olive oil into the pasta. Stir over low heat. Mix until the pasta is evenly coated by the sauce.

Now’s a great time to taste it and adjust your seasoning as needed.

Serve warm. This recipe serves four people (or one hungry couple). 

Tip: Toast some breadcrumbs with a pinch of salt then sprinkle over the pasta for some added crunch. The key to making great tasting pasta (or any dish, for that matter) is to always use the best ingredients you could afford.

Doña Elena’s canned tuna is 100% tuna — giving it great flavor and texture. When it comes to oils, Doña Elena Olive Oils are so well made that even MasterChef US uses their products. And who are you to argue with the one and only Gordon Ramsay?

So, next time you want something home-cooked but don’t feel like slaving over a hot stove, try this recipe.

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Give the Gift of Indulgence at Marco Polo Manila’s Flow Spa

Fine and Luxurious Relaxation

With the coming of the season of goodwill, start with giving the gift of pure relaxation and indulgence as Flow Spa offers gift certificates for you to extend to the dear ones.

Flow Spa is located at the heart of the hotel’s Flow Wellness and Recreation Center, which also includes a fitness centre and an infinity pool. It features an ultimate spa experience that promises to sustain the highest standards of hospitality, tranquillity, and luxury. 

From October 15 to December 31, 2017, make Flow Spa massages and treatments as presents for the upcoming holidays.

Ease on the tensions in a fusion of Eastern and Western techniques while using a special blend of essential oils with the Flow Signature Massage, featuring Thai stretching and Hawaiian Lomi Lomi strokes. 

Men can enjoy the For Him package that included a fusion of coffee body scrub, sports body massage, and Algotherm™ soothing facial for skin irritated by shaving. 

A special package for women gives a fabulous rejuvenation that combines salt and aloe vera body scrub, and aromatherapy massage and Algotherm™ anti-aging facial, for the For Her package. Opt for a traditional Swedish or Combination treatment that involves stroking and pressing soft tissues of your entire body, in order to induce a state of total relaxation.

Avail five (5) certificates of any of these treatments and get one (1) certificate for free. Purchase ten (10) and get two (2) — on us.

Flow Spa is located at the 22nd floor of Forbes Five-Star Award Winner, Marco Polo Ortigas Manila, with its treatments starting at Php 1,800. Flow Spa is not exclusive to the Hotel’s in-house guests. Flow Spa is open daily from 08:00 AM to 12:00 MN, or until 02:00 AM for in-room treatments. 

For more information contact (632) 720 7777 or book online via www.marcopolohotels.com or email: manila@marcopolohotels.com. Visit the Hotel on Facebook or follow them on Twitter or Instagram.

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Seafood Symphony at Marco Polo Manila’s Cucina

Seafood aficionados rejoice! 

All-day dining restaurant, Cucina showcases a bountiful catch from Philippine waters in its seafood station. 

Brimming with ocean-to-table goodness, the spread has netted an indulgent and mouth-watering display of home-grown shellfish, Manila clams, elephant shells and mussels as well as succulent crustaceans, including blue crabs and prawns. 

Have them cooked your way—simply grilled, sautéed with garlic and butter, steam-poached, or baked with cheese. Enjoy this juiciness daily, either for lunch or dinner. Why not both even?

Cucina offers a versatile dining experience, complemented by a well-curated range of international cuisines that boast interesting flavours and quality ingredients.

Introducing fresh insights to Metro Manila’s buffet scene, the restaurant’s talented kitchen team continue to satisfy the market’s cravings for new food adventures. This latest offering of a seafood symphony at Cucina honors that commitment.

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Seattle’s Best Coffee launches Café Comunidad, a haven for local coffee

Seattle’s Best Coffee is starting 2018 strong by acknowledging the hard work of the local farmers in Sagada, Benguet, and Matumtum. The carefully handpicked and responsibly-sourced local beans from these highlands are what gives the coffee its light, sweet, nutty coffee flavor.

SBC is offering their Café Comunidad Local coffee + Pastry pairings where guests can enjoy local versions of their classic blends together with any of the three pastries: Yema cake, Ensaymada, and Pandesal for just an additional P50 to their drink.

Where the grounds have “bean” The Philippines is truly one of the most beautiful countries in the world. Its beauty is not only in our sunsets and beaches, but in the wealth of natural materials we have. Our resources grow from some of the most fertile soils worldwide – producing delicious beans that have its own unique flavor. By using beans from our own communities, SBC’s Café Comunidad helps the environment and the local economy. Moreover, patrons of SBC are treated to some of the best and rich-tasting coffee.

To fully appreciate the variance of taste, it would be best to explore the three highlands SBC sources their coffee beans from. The coffee brand has created a unique blend of all three of these beans, giving each cup of coffee the recognizable Seattle’s Best taste and best enjoyed when paired with a sweeter snack such as yema or other custard desserts.

The first is Sagada. Beans sourced from this place are of the Arabica coffee variety, which are premium beans grown in the highlands. The taste of Arabica is bold without being too rough on the palate. Sagada beans are also known to have a floral scent – one that is not overpowering but adds a certain splendor to the drinking experience.

Arabica grown in the mountainous Cordillera region, such as Benguet, on the other hand, are generally sweeter to the taste. Benguet beans enjoy the rich soil located 1,600 meters above sea level. The height ensures that the beans get enough moisture and cloud cover. As a result, Benguet beans are full-bodied and richly-flavored.

Matumtum is located in Tupi, South Cotobato and is home to one of many active volcanoes in the Philippines which gives the beans a chocolate and nutty profile. Matumtum beans are actually quite unique. Coffee enthusiasts say that the profile of Matumtum beans are very subtle. While other coffee beans can have a bitter and dry aftertaste, these beans have an aromatic dark chocolate flavor that only leaves a slight residue on the tongue. The result is a coffee that is mellow. 

The latest delicious pairings offering highlights the importance of using responsibly-sourced local coffee beans. Coffee is one of the most widely-consumed beverages in the world, only second to tea and water.   Seattle’s Best Coffee is passionate about coffee – a promise that means helping local farmers in three highlands keep their jobs while helping the environment.The beauty of this is that customers get so much in return, too. The delicious pairings can be had at only an additional P50 to their classic blends and over-iced coffee. It is the true completion of the local experience!

That is another reason why Seattle’s Best Coffee chose the three most common and loved local treats. Whether it's the savory pandesal, the filling ensaymada, or the rich yema, the Café Comunidad Local coffee + Pastry pairing is surely a perfect way to relax during the day. Each Seattle's Best Coffee branch offers the complete experience: a relaxing ambiance, excellent food, and of course, the best-tasting coffee.

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Fresh from the chef and on your table: New treats from TGIFriday’s

Everyone needs something different from time to time. After all, variety makes life more colorful and eating out, more pleasurable.

TGFridays invites guests to an exciting dining and drinking experience with the launch of its Brand New Eats by Chef Greg Natividad and Brand New Sips by World Bartender Champion 2015 Rizza Umlas. 

Have a salad that’s light and healthy. TGIFridays introduces the Caesar and Kale Salad. An order is filled with kale, romaine lettuce, croutons, grapes, Parmesan cheese and the classic Caesar dressing.

Or have an order of Peach and Cheese, a delightful combination of spinach, romaine, creamy tartar, cream cheese crumbles, Parmesan cheese and sweet peach.

Moving on to the entrees, guests will find the new Asian-inspired East Cali Fillet - white fish fillet, Sriracha lime cream, downtown rice and peanut soy peas- delicious!

A heartier choice, meanwhile, is the  Savory Pork Loin - marinated in soy garlic with spaghetti aglio olio.

Another Eastern-inspired dish is the 6-Spice Chicken, country-style fried chicken, spices, smoky gravy, downtown rice, peanut soy peas and fried egg. 

Recommended for beef lovers is the Slow Braised Beef Cheeks, fork-tender beef cheeks served with garlic rice, pickled red onions and garlic purée.

While seafood fanatics would love the Scallops and Scampi, spaghetti with scallops, blackened shrimps, garlic oil, pico de gallo, arugula and Parmesan cheese.

What’s a visit to TGIFRidays without cocktails? New on the beverage menu are four alcoholic drinks concocted by the queen of the bar, Rizza Umlas.

There’s the Spiced Orange Currant with spiced rum, orange juice, basil, simple syrup and black currant. Have a sip (or two or three) of the Cooler dill, a refreshing mixture of cucumber, orange juice, lemon juice, dill sprigs, lemon lime soda and gin. If you fancy vodka, try the Mary Vodka, a heady recipe with vodka, passion fruit, lemon juice, elderflower syrup, honey and rosemary. Whisky with milk? Why not? Try Rizza’s Milky Way - spiked with whisky, passion fruit, condensed milk, lemon juice and cinnamon bark.

What’s more? These cocktails are priced at only P110 per order!

The new dishes are available at all TGIFridays branches nationwide while Brand New Sips are available at select stores, namely: Glorietta, Greenbelt, McKinley, Bonfacio High Street, Ayala Cebu, Robinsons Place Malate, Robinsons Galleria and at the newly-renovated Mall of Asia branch.