Kulinarya Festival - A Lasting Experience at Bayview Park Hotel

Chef Gilbert of Bayview Park Hotel

I consider myself lucky to be invited again by the generous General Manager Eugene Tan, the very sweet Marketing Assistant Precy Mendoza, and the ever smiling face Chef Gilbert Soriano of Bayview Park Hotel in their last week presentation of Kulinarya Festival. Initiated by the Department of Tourism and joined by the other members of Hotel & Restaurant Association of the Philippines, the month-long festivity is successful in its objective to showcase the Philippine culture through serving authentic and favorite local dishes.

Kilawing Tanigue

Marking the last week of Kulinarya Festival, Chef Gilbert prepared another set of sumptuous buffet for the guests and visitors of the hotel. This time, a taste of Luzon is what you can expect to satisfy your crave on Pinoy authentic dishes. The Ensaladang Tanigue is a good starter. A freshly cut Tanigue meat, diced and marinated in strong vinegar garnished with red onions strips, shredded chilli pepper, and shredded ginger. I find this dish difficult to prepare because one has to make sure that the fish is well cooked in vinegar. This is one of the most famous appetizers serve in different homes of provincial towns.

Sinigang na Panga ng Isda

Hot and tasty Sinigang na Isda shouldn't be missed. This time, Chef Gilbert uses fresh Tuna with its jaw part (big fishes has a fleshy jaw). The sour broth is so delicious that I almost sip up the soup in my cup (if only I am at home and not in a prestigious hotel, sigh).

Pinakbet

Originated in the Ilocos region, Pinakbet is a specialty meal that is so popular in the Philippines. A mixture of various vegetables such as bitter melon, squash, okra, string beans and malunggay pod sauteed in garlic, onion and tomato then seasoned with salt. Bayview's Pinakbet uses flake fish instead of the usual bagoong that we ordinarily uses at home. However, the authenticity is there.

Igado

Another popular Ilocano dish, Igado is stewed pork tenderlon and pork innards such as liver, kidney and heart garnished with green bell pepper. I seldom find this dish in fiestas or festivities maybe because one must be a real Ilocano to prepare this one. Anyway, I like this one and I can include this again to my list of new favorites.

Pansit Habhab

Pansit Habhab from Lucban, Quezon is unique on its own way not only that they drizzle vinegar on it but because local Quezonian eat this noodles without using spoon or fork. It is eaten straight to their mouth. This authentic noodle is stewed with pork, chicharo, carrot and cabbage. Deliciously unique.

Bistek Tagalog

Bistek Tagalog or commonly known as Beef Steak is strips of sirloin marinated in soy sauce and calamansi then slowly cooked with onion strips. Just the right amount of soy sauce make this dish a favorite household main dish.

Varieties of Local Desserts

An array of favorite local desserts complete the buffet table with choices of palitaw (flattened sticky rice cooked in water and dipped in grated coconut with sugar and sesame seeds), cassava cake, cuchinta, dried mangoes, biko and banana chips. But never forget your halo-halo to be served by the food servers.

Call now 526 1555 and reserve for your lasting experience of the Filipino authentic cuisines at Bayview Park Hotel, Your Home by the Bay!

Fanny Serrano's Long Search Has Ended

Very few personalities endorse certain product not because of the huge amount being paid to them by the manufacturer but because they really believe that the products they are endorsing are truly worth using. Why? It is because before accepting the offer, they will try the product first and see themselves how effective it is or if the quality really pass their standard. One of these known personalities is beauty consultant Fanny Serrano. He used the product first, find the manufacturer and willingly allowed himself to be the endorser of the product.

In a recent press conference held at Dali Restaurant in Quezon City, Tita Fanny, fondly called by friends and other people in all walks of life, told the media friends that in search of a good product that will solve his thinning hair problem, he would even go to different parts of the world and buy expensive products. Finally after years of searching, he found out that what he is looking for is just here in his own native land. He discovered Novuhair, locally manufactured but with quality at par with other imported products. After using Novuhair in two weeks time, Tita Fanny is now satisfied and happier than before.

Falling hair is normal but an excessive hair fall is very alarming. With Novuhair, Tita Fanny said he is now worry free. Novuhair is no doubt very effective. It is made from earth-grown ingredients such as moringa oleifera, panax ginseng, biotin, rosemary, lavender, peppermint, lemon grass and virgin coconut oil. Massaging Novuhair in scalp helps improve blood circulation, increase nutrition to hair follicles, and prevent early graying of hair.

In his testimony after using Novuhair scalp lotion, Tita Fanny found out that it is not only a remedy in thinning hair but as well as solves other scalp concerns like elimination of dandruff, hair growth simulation, cleansing and detoxification. He swears that he will spread the good news to all Filipinos and he hopes to reach beyond even outside the Philippines.

For more information about Novuhair, call 413 6570 and 0922 883 0575. You can also order on-line, visit www.novuhair.com

Experience Visayas & Mindanao in One at Bayview Park Hotel

Hotel guests enjoying the sumptuous buffet

Would you believe that Visayan and Mindanaoans could blend well together? That only happens in Bayview Park Hotel's third week of local culinary festival. A special buffet offering of unforgettable local cuisines is what every hotel guests will find at the hotel's coffee shop. Come on and start your journey....

Sinampalukang Manok

A perfect soup to take during rainy or cold season, Sinampalukang Manok is the chicken version of Sinigang, a sour soup that uses pork in its main ingredients. Bayview's version of this hearty soup uses cubed chicken, cubed turnips and tamarind. The tamarind gives a flavorful aroma and taste to the soup. This one is a winner for me because nowadays, fresh tamarind are seldom used in sour soups because of the long process it takes to extract its juice.

Bihon Guisado

Don't forget to try Bayview's Bihon Guisado because for me this is the hotel's signature dish. Everytime I visit the hotel, I always think of this one and it makes every visit to the hotel a complete one. Once you've smelled this rice noodles mixed with the freshest seafood and vegetables I am sure that it is a must in your plate.

Binusog na Pusit

This Binusog na Pusit is unexpectedly soooo tender! I love the way it is grilled and stuffed with fresh tomatoes and onions and flavored with pimiento. It is very simple and yet so delicious! "Busog ka na, healthy ka pa!

Bulalay

Bulalay is a mixed strips of fresh bitter melon, okra, squash,and sitao sauteed in garlic and topped with fish flakes. Well you guess it right! Bulalay in Visayas is like the Pinakbet and Bulanglang in the Tagalog Region.

Pata with beer

Adapted from the Chinese people's Pata Tim, Bayview's Pata is pork knuckle stewed in soy sauce, rice wine, banana flower and flavored with beer to sweeten the dish. The pork is very tender and gelatinous! Very tasty!

Cassava Cake

For your desserts, there's a lot to choose from the buffet table. Grab and taste all of these Pinoy favorites... the cassava cake, sapin sapin, biko, banana chips, sweet pili nuts, and otap from Cebu. You can also order from the servers your halo-halo or sago with gulaman.

Don't forget to make your reservation at 526 1555. Buffet cost only Php450 per head.

Kaon Na Ta! :-)

A Taste of Visayas at Kulinarya Festival

With the ongoing tie-up campaign of Bayview Park Hotel and the Department of Tourism in strengthening the Philippine Tourism through a month-long Kulinarya Festival, our “Home by the Bay” offers sumptuous Visayan dishes in its second week of festivities of their own.

Chef Gilbert Soriano gladly serves cuisines that are famous in the Western Visayas. A local Visayan himself, Chef Gilbert admitted that he felt back home when was preparing the dishes. Visayas is known for its mangroves, coral reefs and vast marine life in terms of fish species and thus making it the seafood capital of the country, as mentioned by Chef Gilbert.

Proving the freshness of fishes in the island of Panay, Chef Gilbert prepared Tinolang Sapsap that I find it very similar to the Pinangat na Isda that my mother cooks at home. My mother was born in Aklan and so Visayan food is very familiar to me and upon seeing the Nilagpang na Labanos (raw radish with fresh cucumber, onions and tomatoes mixed in vinegar and spiced with black pepper ) I started eating ravenously.

Influenced by the Spaniards, the provinces of Visayas adapted the famous Paella from Spain and with the Rice Paella that Bayview offered this week, it is a winner with its freshest seafood toppings.

Since our country is known for Adobo, Chef Gilbert served his own Visayan version of Pork Adobo blended with red wine. It has a different taste than the usual Adobo with salty taste made by the soy sauce, and this one also taste very good. Of course, the same thing with his Kaldereta Ilonggo Style that he added boiled eggs and the taste is a little bit sweet because of the raisins. I say both dishes are a must in every Pinoy foodie.

Not to forget of course are the Pancit and Chopsuey that we Filipinos loved from the Chinese people. Chef Gilbert’s own version of course, filled the Pancit Bihon and Chopsuey with fresh seafoods such as clams, squid and prawns. So delicious!!!

And last but not the least, the famous Piaia and cashews that are famous sweet delicacies in the central part of the country. I almost wanted to get all the cashews at the buffet table had not Ms. Precy Mendoza mentioned that she also loves cashew nuts (giggles!).

Well friends, do not miss these kind of superb cuisines at Bayview Park Hotel Manila because you will miss some parts of your life, surely. Only Php450.00 per head and call 526 1555 for reservations.

A Feast Not to be Missed at Bayview

One time, a friend and I talked about the events and occasions that we attended since she became part of the industry that I belonged in for 20 years. We shared funny and precious experiences of our various "lakwatsa" together and it came to a part that we compared different dishes served in those events. She talked about a particular event that served the most unpleasant dishes she ever tasted.

I knew she really meant what she said and I told her that every person has his or her own preference in food. Well, honestly speaking, with all those sumptuous international dishes that I ate, nothing beats what is being served at home. Why, because food cooked at home is prepared with so much concern for the family members. Every dish prepared is a labor of love. Agree?

But this afternoon, there is a hotel where one could have the same best tasting home cooked food. Yes, dear friends, in a hotel.... and that is in Bayview Park Hotel . This entire month of July, Bayview Park Hotel is serving home cooked dishes from the different regions for its guests and visitors on weekdays. They will be serving wide selections of different cuisines from the different parts of Luzon, Visayas and Mindanao.

Nilagpang na Dahon ng Kamote from Visayan Region

For their first day of the Kulinarya Festival, I started with an appetizer famous with the Ilonggos. Chef Gilbert prepared the Nilagpang Dahon ng Kamote. I like the combination of vinegar, tomatoes and onions with the kamote leaves, it really wake up my taste buds.

Bulalo Soup from Batangas

Then, I immediately got a bowl and started my Bulalo originated from Batangas. I remembered my first encounter of this delicious soup in Tagaytay City. Ahh.... just the right combination....cold weather with your hot Bulalo soup!

Pinakbet from Luzon

Next in line, the Pinakbet which is famous in the Tagalog region. What Chef Gilbert added in this healthy dish is the fruit of Malunggay. Very very nice!

Ginataang Curacha from Mindanao Region

An addition in my list of great Pinoy dish, is the Ginataang Curacha from the Mindanao region. This is my favorite crab cooked in coconut milk with luyang dilaw added with a few small red chillies just to make it a little bit spicy. I wonder if Chef Gilbert knew my preference?

Miki Guisado from Tagalog Region

Following that is the Miki Guisado for my carbo (diet, diet, diet!). My favorite in Bayview Hotel is their delicious pancit and this one is really good with its seafood mix.

Lechon Kawali from Luzon

I then had a plate of crunchy Lechon Kawali and finished my lunch with Sapin Sapin, Maja Blanca, ube, and biko. There are Piyaya and Pinasugbo from the Visayan region for desserts, too.

By the way, the buffet lunch that Bayview Hotel is serving cost only Php600 per head. Just the right price to enjoy a scrumptious feast.