The Executive Lounge Restaurant at The Malayan Plaza

Monday, October 15, 2018

Luxury Private Dining is much of an experience that everyone should get. I’ve been in quite a few but this one which happened a few nights ago was pretty special. It was amongst food blogging industry friends set at the Malayan Plaza Hotel’s 33rd Floor. The setting reminded me of an upscale atelier but without a designer this time. It was us, the Executives of the hotel, the Chef who was cooking a storm in the kitchen and a couple of servers who made sure we were comfortable while we dined.

The place is apt for private dining. The table was set for a little over 10 people, daisy art on the napkins, table runner ran from end to end with gold accents and trims, plus faux candle light here and there. It was pretty stiff and quiet on my side whilst it was a little crazy on the other, but we didn’t mind.

We all knew this 10 course dinner was going to be epic. 

The canapes arrived while we were stationed in the holding area, one had chopped eggs and mayo dressing, the other was more on the savory side with mushrooms. It was nice.

The appetizers comprised of the Quesillo Con Tomate, Chorizo Pamplona and Manchego, Adobar con Carne and Tuna Tartare - all served in one plate. Saying it’s a mouthful is an understatement. The Quesong Puti was the perfect pair for the fresh tomatoes, herbs and garlic. The chorizo felt quite good with the salty manchego and the ligjt drizzle of white truffle oil, it is so addicting to tell you honestly because me and truffle are like brothers, we are very good together LOL. The Adobar con Carne though wasn’t as soft as I wanted it to be, perhaps a little over done or might not have rested, but the flavor profile is there, it was a bit heavy that I’d consider it part of the main course. The Tuna Tartare was good though, very light and you could really feel a little kick (tad smoky) prolly because of the paprika, chili and wasabi they put on it.

This is the Almejas Mejillones con Escabeche. It's clams and mussels with croutons and a broth made of stock and wine, plus a few herbs. It is very light, but a perfect way to start the meal.

The Basil and Honey Mule was not too strong, just right to accompany the slew of strong flavors they introduced us with. They pair drinks with your dinner components so expect to be a little fun that usual if you get hit.

Some good things off the menu include this Talakitok con Misono which is Jackfish and Tuna sashimi with misono jus, their own fresh salsa and beet paste. I adore white fish with wine, this is more on the savory side. 

Their version of Callos was topped with mashed potatoes, my blogger friends and I was trying to find bits or maybe slices of chorizo but the chef did a spin on it and only included the flavor. It had tripe but almost none of the stench, so this is okay.

Love on a plate, this is their best dish that evening called Shitake Wagyu Bar. It's Wagyu beef grilled to medium doneness, infused with Shitake mushroom flavors, herbs and more. It was earthy and savory, felt deep because of the flavor profile they wanted to achieve means watching the cooking process like a hawk, the right temperature and all that drama. It was well worth the wait.

This is the Chef's Bourbon Plate. It's main ingredient was Dragon Fruit, chopped up with orange fruit, like, pear and bourbon cream. I guess they didn't flambe it anymore because the flavor profile they needed was already in the cream, it's a light dessert, not too sweet just as I like it.

For the sweet tooth, the Chef made this Arte De Remo. It's like an oaty revel bar made with cream cheese, oats and dessicated coconut. It was nutty and special which I guess came from crushed pistachios??? So if you love sugar, this would be the better choice. 

The Malayan Plaza has 4 function rooms available on the 32nd and 33rd floor of the building. It's a nice place to hold your banquets, cocktails, events and intimate dinners. If you would like to experience the same thing we had, go call +63 2 7060055 and ask for available slots on schedules. Things fill up immediately so if you're planning for that next birthday dinner, proposal, or just small family gatherings, give them a call okay?

Thank you Chef Aldrin, the GM Ernie Baclayon and thank you to everyone at the Malayan Plaza for re-introducing to us The Executive Lounge. I will be back for more to look for that Wagyu steak and the light desserts. 

Au revoir!

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Maja and Zanjoe Does To Love Some ”Buddy”

Sunday, October 14, 2018

Funny and so confident with their answers, we asked questions to Maja Salvador and Zanjoe Marudo, as they tell us a little more information when they made the upcoming movie TO LOVE SOMEBUDDY. It’s a story about two best friends going to that next step in falling in love, a plot that may have been said so many times but they say theirs is a different story.

Here’s part of their interview, sorry there is a nutjob who used his monopod in front.

Maja Salvador said “This would be nice to set an example for friends who would like to go that extra mile, to go the next step and love your best friend. It’s a nice feeling if it works; because it is uncommon to be with someone you are extra comfortable with them. In line with Blacksheep’s very millennial market, this would be something fresh because we haven’t really done anything or paired up, I was wishing for an MMK episode but this happened, when this was offered it was a little crazy because Zanjoe’s schedule is not fitting the bill, I guess it all worked out in the end and it was meant to happen. I could say it may be a best friend movie, but every best friend has a story. I hope we get that same vibe, the happy feeling. Every time we do things we are asked about the artists we work with, when I was asked about this film, I said yes, even if they were hesitating to ask me about it, I said it’s okay and I don’t mind even if they try to connect that past story.”

Zanjoe Marudo says “I am scared but excited because it is a new pairing. It’s easy to do it with Maja because she makes it easy, together with the creatives and Direk, they have crazy ideas and it’s chill on the set. I could call this MajesZ, the dancing duo! I am so happy for the previous projects, I am not thinking of any pressure since they have done quite well with the CarGel movie. Everyone waited for that and we too wanted to see it. Finally they did it and Blacksheep made that film, this would well be a good thing to follow that since they were able to do good in that film.”

Jason Paul Laxamana the director says “The situation is hilarious, this is a story that may have been told so many times on Philippine cinema but for those who have already seen it, it’s very funny.”

I haven’t watched this yet but judging from all the projects of Maja Salvador, this would be a nice team up on screen aside from seeing them merely bonding in events. This is their first try on screen, a good director and fun to see how it all ends. Zanjoe loves Maja’s teeth, while Maja loves Zanjoe’s feet, go see if it’s possible to fall in love with your best friend.

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A Trinity of Events

Three events in two days so I had to make this quick. First off is the book signing of vixen Arci Munoz, yes she has a book and she cooks! Would you believe? Aside from that, her book has a lot of connections with dealing with exes, of how to move on, and tons of advise about how not to pursue unhealthy relationships, in her healthy point of view.

Her recipes are actually simple, it can easily be followed by those who can't cook especially the easy fried numbers and combo desserts.

We also covered the announcement of the Top 20 short films who qualified for Lights Camera Magic and if you're interested, check out the entries on their main website, also their social media pages. We met Piolo Pascual, Nash Aguas, Ketchup Eusebio and others who served as jurors for the contest. They will announce the top 3 very soon so please wait for the details when that happens.

Here's a video of our coverage, please enjoy!

So, how was your day? :)

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MEGA Sardines Does Touching #MegaGandaAngBuhay Shorts

Saturday, October 13, 2018

Award winning Director and PR Maven Chris Cahilig just came out with a new short film called “Tipidity” for household brand Mega Sardines as they introduce #MegaGandaAngBuhay. They are probably going to do a few but I like this slice of life pov, it reminds us how we all take effort to have a hearty meal even in a very quaint simple setting. I bet most of you probably have a can of sardines in your pantry, it’s also probably one of the basics you often get at the grocery counter. Even at that price point, it gives you comfort, a trait that spanned generations and I also bet, you still do it now.

“Tipidity” talks about a husband and wife, newlyweds who go through hardships of life, their economic status, showcases the resilience of the Filipino family. Headlined by indie actors Karl Medina and Kia Del Rosario who in this film, albeit industrious in their careers - suddenly are met with financial griefs. It tried and tested their marriage in so many ways, but in the end, will they still be together? Will they weather through these problems? Or suffer the fate of tons of relationships, who fail unfortunately?

They knew they had to tighten their belt, they knew they had to make sacrifices, which a lot of people would be able to relate, more so now with the high inflation rates.

We don’t want to be political, so make sure you see this Tipidity installment on Mega Sardines Facebook page and assets, you’ll also love the next ones, so stay tuned!

There will be more stories soon!

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