Friday, March 14, 2014

Summer Fun at ART LAB 2014 workshop

This summer, indulged your kids in a colorful learning experience that is engaging and pays off in better critical thinking!

Join them in Hobbes and Landes' ART LAB 2014 workshop. This activity mixes both science and art through art-based science experiments. Let your children feel a sense of accomplishment as they progress through hands-on learning in science!

Science can be so much fun when Art Techniques and Art Materials are used to perform experiments!

Art Lab Workshop Schedules are as follows:

1st batch - April 7, 9, 11, 14, 16, 21, 23, 25, 28, and 30.
2nd batch - May 7, 9, 12, 14, 16, 19, 21, 23, 26 and 28

- Art Lab Workshop caters to kids aged 4 - 12 years old.
- Workshop fee is P 5700 inclusive of VAT and all the materials.
- Workshop is only available at Hobbes and Landes Bonifacio High Street.
- Walk-in participants are accommodated at P 750 per session.
- One session takes two hours.  There will be three moderators per class.
- Enrollment ends on March 31, 2014.

Do register as there are limited Hobbes and Landes slots for branches located at: Bonifacio High Street, Greenbelt 5, Rockwell Power Plant, and Greenhills Promenade.
Late enrollees may be accommodated though, subject to slot availability.

Visit Hobbes and Landes facebook page for updates. For more inquiries, send email  at or call  at 8560935.

Wednesday, March 12, 2014

Tour of the Manila Hotel

Inaugurated on July 4, 1912 in commemoration of American Independence, the Manila Hotel is the oldest five-star hotel in the Philippines. The historical hotel is indeed grand with its lobby and common area, huge ceilings and prominent light fixtures. The lower block, reception and common area were part of the original structure. It is famous for its grand lobby, restaurants and ballroom.

The 570-room premier hotel was built in 1909 to rival the Malacanang Palace. The hotel was designed by William E. Parsons, then a famous architect from New York. He carried on the city planner's (Daniel Hudson Burnham) vision of a picturesque hotel along a tree-lined bay boulevard. Hence, Manila Hotel was built on a reclaimed area of 35,000 square meter and the rest is history.

Manila Hotel was remodeled in 1975. The high-rise building behind the original five-story structure was completed in the late 1970s as part of its expansion.

I was thrilled receiving an invitation to an afternoon tour of Manila Hotel. I was there for the Chinese New Year celebration early this year and was awed by the grandeur I saw at the ground floor. Walking into the grand lobby feels like being transported back in time. Charming men and women elegantly dressed in Victorian style greet you warmly into the hotel. Such costume display seem magical and theatrical—a good eye candy. In no other hotel in the Philippnes will you see front office personnel garbed in such fancy uniforms.

Manila Hotel’s SVP for Marketing, Denise Tambuatco, further played up on my curiosity with tales about the hotel’s cultural heritage. It had been a temporal home to numerous diplomats, dignitaries, politicians and famous personalities. It had been witness to numerous parties, gatherings, treaty signings and socialite activities for over a century being the country’s center of entertainment.

By listening to her talk about Manila Hotel’s aim to make changes to create a distinctive and more welcoming experience, I can’t help Manila Hotel but wonder how more beautiful Manila Hotel would be once the new enhancements are in place. Maintaining the Grand Dame hotel’s momentum is no easy task. The customers are evolving and so are their needs.
One of the two Honeymoon Suites at Manila Hotel

According to Ms. Tambuatco, the hotel is constantly on the lookout for improvements so travelers and guests alike will have a better stay. Satisfied customers would equate to returning guests in the future. Perfecting new concepts and unleashing innovations would truly make Manila Hotel guest appreciate the colonial feel coupled with modern amenities and services.

This is part one of my tour.  Watch out for the next one in the three-part series coming in this week.

Sunday, March 9, 2014

Food Trip at Juan Stop Inasal

Inasal is one of the most popular recipe in the Philippines when it comes to grilled chicken meat. The word “Inasal” has its roots from Spanish word asar which means “to roast.” Nowadays, “Inasal na Manok”, which originated in the “City of Smiles” has been synonymous to grilled chicken.

This popular dish from Bacolod City, Negros Occidental differs from the other barbeque chicken delicacies in the country as there is nothing sweet used in the marinade. The marinate also does not make use of soy sauce and consists of other ingredients to create a unique flavor. While there is no single Inasal recipe, the marinade is usually a combination of chilis, coco vinegar, lemon grass, garlic, ginger and turmeric.

Juan Stop Inasal offers the authentic Chicken Inasal. Juan Stop Inasal is a family business venture of Stephen Po, Emily Po and Lourdes Po. Their main business is poultry, so the chicken inasal they serve comes fresh from their poultry farms in Laguna, Cavite and Batangas.

Glad I didn't have second thoughts travelling to N. Domingo, QC to join in the first batch invited to get a taste of its food offering.

Batchoy was served while waiting for our Chicken Inasal. You can add this on your Chicken Inasal Meal (P 105 pesos) for additional P 35 pesos only.

Juan Stop Inasal manages to cook exactly the way I like my chicken inasal. The tangy chicken was all done without burning them to a crisp. Inasal was served hot together with java rice paired with "sinamak" or soy sauce with calamansi and siling labuyo (red chili peppers) plus atsara (pickled papaya relish).

Next in line were Pork barbeque plus two variants of inihaw na liempo--plain (salt and pepper) and with hickory sauce.
We were also served Sisig and KBL (Kadyos, Baboy at Langka). KBL is an Ilonggo soup dish made up of pork usually pork hocks with pigeon peas and unriped jackfruit.

Overall, the dining experience was good. I sure would like to bring my family over for an Ilonggo culinary experience they will surely enjoy.
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