InFlight October-November 2013

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october-nov ember 2013

Inside

inflight | october-nov ember 2013

special features

in front

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16

06 In Focus

What’s Hot! Huma Island Resort in Palawan

08 In The News

Luxury resort and buy-to-let residential development to open in Tagaytay

Calendar

What not to miss in October and November

11 In Room

City Escape: Whether you’re up for a family staycation or in town for a city tour with kids in tow, we’ve found three hotels to suit you

16 Me and My Travels

Lifestyle host and blogger Kim Jones

42 All That Buzz

Fun time at the three-day Philippine Travel Mart

46 Airline Guide

All you need to know about South East Asian Airlines International (SEAIR I), Island Transvoyager (ITI) and Sky Pasada

cove r s tory

20 Top 10 Filipino Restaurants Chefs Sau del Rosario and Jerry Cruz tell us where they go for the perfect adobo to the best pork belly

36

36 Where the locals go

From paraw sailing in Boracay to dolphin-watching in Pamilacan, Bing Miranda lists tours high on the Filipino traveller’s list

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On the cover Shot at Aracama Filipino Cuisine Photo by Daniel Soriano Art direction by Jocas A. See Prop Styling by Isobelle Soriano

see the PhiliPPines through the eyes of locals.

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www.inflight.ph your insider’s guide to the PhiliPPines

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editor’s note

People. Places. Adventures.

W

ELCOME to our special food issue.

With Christmas just round the corner, we thought it fitting to put together a list of top 10 Filipino restaurants, something handy for when family and visitors descend on you.

For expert views, we called in a few favors, asking Chef Sau del Rosario, executive chef at the trendy F1 Hotel’s F Cafe, and Chef Jerry Cruz, head chef of Diamond Hotel — who has under his belt the distinction of having cooked Filipino food for the likes of former US First Lady Hillary Clinton — their favorite Filipino restaurants.

The result of lengthy interviews and restaurant visits with the two chefs is our top 10 list of the best Filipino restaurants, a mix of old Filipino favorites such as Via Mare and Milky Way restaurants to the new sophisticates, Chef Laudico Guevarra’s and Aracama Filipino Cuisine.

A highlight of this food issue are personal recipes Chefs Sau and Jerry were kind enough to share with us. I picked out Chef Jerry’s recipe of pork and chicken adobo to try in the weekend, and the result was a full-bodied adobo, tasty and heartwarming. Unlike “instinctive cooks” who confidently mix ingredients without measuring, I am comfortable only with weights and measures, and Chef Jerry’s measurements produced a happy mix.

Food, in a way, is a destination in itself. You could live anywhere in the world, and yet be transported back to your roots by the food of your childhood. As one chef aptly put it: “It’s the memory of the taste.”

Till next issue!

editorial

executive Editor Editor-In-Chief managing EDITOR Art Director ONLINE COORDINATOR

Nikos Gitsis Giselle Javison Monica De Leon Jocas See Ariza Rivera

Contributing photographers

Mon Corpuz, Ferdz Decena, Joel Garcia, Rhonson Ng, Oggie Ramos, Hermes Singson, Jeffrey Sonora, Daniel Soriano, Gutsy Tuason Contributing writers

Jude Bacalso, Freida Dario, Ferdz Decena, Kristine Fonacier, Catherine Kirchhoff, Jan Lao, Fran Ng, Oggie Ramos, Ces Rodriguez, Myra Santigao, Gutsy Tuason

Ad v e r t i s i n g S a l e s a n d M a r k e t i n g

SENIOR ACCOUNT MANAGER ACCOUNT MANAGER Ad traffic & circulation asst.

Efren Romero Heart Malli Manard Pama

Publishing

publisher Publishing director operations manager

Dornier Media International Nikos Gitsis André Palma

B o a r d o f Ad v i s e r s

Seair chairman Publishing director Editorial director Director Legal counsel

Iren Dornier Nikos Gitsis Giselle Javison Delza Apostol Atty. Celina Cua

Inquiries

Editorial: +632/ 553 7976; Email: editors@inflight.ph Advertising: +632/ 553 7978; Email: adsales@inflight.ph Telefax: +632/ 840 2802

philippine Copyright © 2013

giselle javison Editor-in-chief editors@inflight.ph Visit us at www.inflight.ph. Follow us on:

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@Inflight_travel

Dornier Media International Penthouse, Lerose Building, 832 Edades Street corner Arnaiz Avenue, Makati City, 1227 Philippines

What’s Hot! B u s u anga , P alawan

This aerial photo catches the splendor of white sand-fringed Movenpick Huma Island Resort, its 81 water villas, built over sparkling blue waters of Busuanga, Palawan Philippines. Each villa has a private jacuzzi, flat screen HDTV, DVD player, iPod dock, surround sound speakers, complimentary WiFi, private butler service, a choice of restaurants and bars, and leisure facilities. But with a rainforest behind you, and turquoise waters before you, who needs facilities? Nestled in Palawan’s Calamian Group of Islands, Huma and surrounding virgin islands are home to dive spots, rich marine life, limestone mountains and coral gardens. Pick a secluded beach

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each day. The choice is yours.

And if you must know.....while you are deep in the waters of Palawan the Philippines’ last frontier - the resort has its transportation on the ready.

Choose from a seaplane able to land you right in the waters of the resort and back to Manila Bay, or by private yacht to Busuanga, where you can catch your commercial aircraft back to Manila. ■ Luxury comes at a price, with soft opening promotional rates now at US $600++ a night (check the latest rates at www.humaisland.com).

INfocus

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INTheNews

t r av e l | l i f e s t y l e | h o t e l s & r e s o r t s | a r t s & fa s h i o n | a n d m o r e

Calendar

What Not to Miss in October and November October

24

8th La Union Surf Break: Soul Surf

Pack your boardshort, bikinis and surfboard and hike off to La Union on October 24 for the 8th La Union Surf Break: Soul Surf, a four-day surfing tournament and music festival. Book your ticket now or better yet, choose from a range of travel packages (check out www.facebook.com/LaUnionSoulSurf).

Some of the artists that will perform are Franco, The Bloomfields, Tropical Depression and Salamin.

Call or text +63919/ 809 5769 (event organizer Gerry Degan) or email sagana@cloud9surf.comto register to 27

Artist sketch of Anya’s sprawling grounds (top), hotel bedroom (left), and toilet and bath

October

30

Halloween Family Concert

Wear your funkiest costume and go to the Cultural Center of the Philippines’ Halloween Family Concert, an interactive concert inviting guests to dance to the tune of light classics played on site, on October 30 at the Tanghalang Nicanor Abelardo Main Theater.

Visit www.culturalcenter.gov.ph/buy-tickets or call +632/ 832 1125

One Republic

Luxury Resort and Buy-to-let Residential Development To Open in Tagaytay Anya Resort & Residences, tucked away on Buenavista Hills Road in Tagaytay, south of Manila, officially launches the pre-selling of its 72 resort suites and a few branded residences in November.

The resort suites investment can be used by the investor owner from four weeks to three months a year, and rented out for the rest of the year with the help of Anya. An exciting part of the Anya Resort & Residences complex is the residential land for sale and high-end residential buy-to-let properties.

Prospective buyers have the option to buy land and build their own house, or to invest in an already built house. Open lot buyers can choose to build their house using their own suppliers but they have to comply with Anya’s strict development blueprint.

The architecture of Anya’s units is contemporary tropical, while the interior reflects timeless and clean aesthetics with rustic traditional Filipino touches.

The target turnover to owners of the first few units of Anya, the boutique resort, is the third quarter of 2013, while of the branded residences, in the first quarter of 2016.

Anya Resort & Residences aims to be the leader in resort luxury, to be associated with some of the world’s leading brands. It is targeted at professionals who are looking for a place outside Metro Manila where they can easily get to, as well as retirees.

Anya is being developed by Roxaco Land Corporation, the property development arm of Roxas and Company, which built resort communities like Peninsula de Punta Fuego and open lot residential subdivisions in Batangas and Cavite. Architect Emmanuel Minana created the open lots’ home design, while the resort’s is by Architect Jorge Yulo. The interiors are by Manny Samson and Associates. ■ Visit www.anyaresidences.com.

- - M onica D e L eon

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November Live in Manila

06

One Republic will perform live in Manila on November 6, 2013, 8pm, at the Smart Araneta Coliseum. One Republic is the American pop rock band behind the songs “Apologize” and “If I Lose Myself.”

Visitwww.ticketnet.com.ph

November BGC Cycle Philippines

15

BGC Cycle Philippines, a three-day cycling event, will kick off at the to 17 Bonifacio Global city in Taguig on November 15. There are various event categories to suit all ages and skills, including the Tricycle ride, Kids’ ride, Community ride, and the Challenge.

Cycle Asia, owned and organized by Spectrum Worldwide, is a network of premier cycling events hosted across the region.

To register, visit www.cyclephilippines.com.ph

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IN r o o m

A r m a d a H o t e l Ma n i l a

S o f i t e l P h i l i pp i n e P l a z a Ma n i l a

Cit y escape Whether you’re up for a family staycation or in town for a city tour with kids in tow, we’ve found three hotels to suit you Hotel Celeste

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IN r o o m

Cit y escape Budgetfriendly

Armada Hotel Manila M.H. Del Pilar Street, Pasay Cit y

Why go. It’s a good base for sightseeing for those intent on being a proper tourist since it’s just a few minutes’ walk to the Roxas Boulevard Baywalk in Manila Bay, the baroque-style Malate Church, one of the oldest churches — established in 1588, the Manila Zoo, and restaurants. It’s also a short drive to Manila Ocean Park (www. manilaoceanpark.com), the Cultural Center of the Philippines (www.culturalcenter.gov. ph), and the terminal for the Corregidor Island sunset cruises and historical tour (www.corregidorphilippines.com). The Manila International Airport is just 10-minute drive.

The hotel is two years old so everything’s’ fresh and modern. Rooms are spacious at an average of 36sqm-40sqm, with a view of either the city or the bay or both. Each floor has rooms linked by an internal door, perfect for families. If you can, book a room on the 11th floor (or higher floors), facing Manila Bay, for the best view in the house.

Facilities. There’s free WiFi access, flat screen cable TV, coffee and tea making facility, an infinity pool at the rooftop, a gym, and the Sensui spa. The pool bar opens in October.

Clockwise from top: Hotel Celeste’s deluxe room; and Armada Hotel Manila’s roofdeck pool, and superior twin room

restaurants: Caliber Café, serving Filipino and International cuisine, and Raja Cuisine, a Thai restaurant.

Essentials. Room rates start from P4,500++ or about US $105 (for walk ins) for a superior room and go up to P9,000++ (also for walk ins) for an executive suite.

Tel: +632/ 526 0888 url: www.armadahotelmanila.com

Boutique

Hotel Celeste

Arnaiz Avenue, Makati Cit y Why go. Choose this one for its location, stylish rooms, luxurious fabrics and bed linen. It has 25 deluxe rooms and five

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suites, each individually designed. The toilet and bath are a pleasure to use with its lovely hand-painted walls, ornamental wall lamps, and L’Occitaine toiletries. The flooring is narra, a Philippine hardwood.

The hotel is right at the heart of the Makati Business District so it has managed to attract business travellers, particularly Europeans. Ayala Shopping Center, with its shops, restaurants, spas, and cinemas, is just across the street.

Service here is excellent. The staff are efficient and happy to go out of their way to help.

Facilities. There’s a newly opened restaurant at the hotel ground floor called Lucia Ristorante, an authentic Italian restaurant (order the Spaghetti Lucia and quattro formaggi) run by Chef Davide Lombardi. For business travellers, it helps to know that even though this is a boutique outfit, there is a fully equipped meeting room.

Essentials. Deluxe rooms are at P9,800/ night for the deluxe room, and P12,873/night for the suite.

Tel: +632/ 887 8080 url: www.hotelceleste.ph

IN r o o m

Cit y escape

Blow out

Sofitel Philippine Plaza Manila

Sofitel’s sprawling landscaped grounds and lagoon pool facing the famous Manila Bay

CCP Complex, Pasay Cit y

Why go. The hotel probably has all the facilities to suit the needs of every member of the family. For starters, there’s a huge lagoon pool, with its water slides, and a serviced pool area so parents can order food and drinks while keeping an eye on their kids.

Close to the pool is a newly set up standalone glass structure called the Kid’s Tent, a perfect place for play, or for children to read or engage in artwork, all in the comfort of an airconditioned space. Next to this tent are a playground and a mini soccer ground. On the ground floor of the main hotel is a Gymboree, another play area.

The hotel’s Spiral restaurant has a Sunday Brunch, a scrumptious buffet, including a sweets station, and complete with extras like free balloons made on site by a balloon artist.

There’s a jogging trail, tennis and petanque courts, aqua golf, wellness spa, medical spa, salon and more.

For mom, there’s the newly launched Vietura specializing in a holistic approach to non-invasive and non-surgical treatments (try ultralipo or resolift),

and Le Spa, famous for mixing French Cosmetology with the best of Filipino treatments. Try the Hilot Teatment, the facials, and for pregnant women, the Cocoon Massage.

Recreations for Dad? There’s a fully equipped gym, 18-hole putting green, aqua golf range, and Snaps Sports Bar for billiards and drinks, a choice of local and imported beer.

For families, it’s best to book the corner suite with an adjacent superior or luxury room. It has a 180 degree view of Manila Bay or the city. Luxury rooms have Lanvin toiletries while the suites have Hermes.

Sofitel’s playground

Facilities. Function rooms and banquet facilities, five food and beverage outlets, hotel transport service, beauty salon, medical spa, fitness center, boutiques, pharmacy, casino.

Essentials. Room rates vary depending on the season and room availability. Call the hotel to inquire.

Tel: +632/ 551 5555 url: www.sofitelmanila.com ■

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Sunday Brunch at Spiral

m e & m y t r av e l s

Kim Jones

Lifest yle host and blogger I nterview by M onica D e L eon

My fiancé Jericho Rosales got me into surfing. I’m Australian so people think I grew up surfing but I actually learned to surf in La Union.

When I get a chance to travel it’s usually to a different surf destination, with friends. We go to Baler, Zambales, and Pagudpud.

The best waves I’ve had was in Carille, La Union. The rides are long and it’s mellow, which is perfect for me because I love being on a longboard, so the longer the rides, the better. Pagudpud is one of my favorites as well. There’s not so much of a surfing community there so it’s quiet.

La Union is one of the best surfing destinations. It’s very much a surf culture there — the locals have been surfing all their lives, know the waves, and are welcoming to beginners.

My favorite surfing buddy is my fiancé. I learned a lot from Echo.

Kapuluan Vista Resort (www.

kapuluanvistaresortandrestaurant.com) in

Pagudpud is my favorite surf resort. It has a very relaxed atmosphere. The food is amazing. And the owners, who are our friends, are surfers as well so they tell us

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where all the secret spots are.

surfing. It was just us and the water.

In La Union, we always stay at San Juan Surf Resort (www.sanjuansurfresort. com.ph/home). They have a variety of accommodation, from the simple to the nicer bungalows. And its location is perfect. You step down from the resort and you’re on the beach.

My worst Philippine holiday was also in La Union on New Year’s Eve. I didn’t even realize how crazy New Year’s Eve could get in the Philippines. People were lighting fireworks on the beach. A firework almost hit us. I’m not used to such loud holidays.

Then that same holiday I had food poisoning and that was when Carille had the best swell. Everyone was surfing and I was stuck in bed all day.

There’s a nice little restaurant in La Union owned by our friends called Angel and Marie’s Surfer’s Retreat Restaurant.

If you want some really good Filipino food, that’s the place to go. Worth checking out is Gefseis Greek Grill (www.facebook.com/ GefseisGreekGrill), a Greek restaurant — owned and run by Greeks — that serves good authentic Greek food. It’s not by the beach but it’s worth the drive.

I’d have to say Anthony Valdez, who lives in La Union, is a really good surf teacher.

He taught me to surf.

My idea of paradise is being on the beach, at sunset, with people I’m closest to.

My most memorable Philippine holiday was the first few times my fiancé took me to La Union. We watched a solar eclipse until like 5am. It was a beautiful moment.

And even when it was raining, we were

My favorite beach is Boracay because it is just beautiful. The white sand is amazing. I’m blown away by the view, by the hustle and bustle of all the people there. On my first visit, I stayed at Red Coconut Beach Hotel (www.redcoconut. com.ph). And then the second time, I stayed at White House Boracay (www. whitehouseboracay.com), which was really nice. It’s sort of removed from Station 2 but you’re still on the beach and you still get that feeling that you’re not too segregated from everyone else. And the food’s good.

I’m a very simple packer. I pack a lot of bikinis. I’m a huge fan of Aussie bikini labels Triangl (www.triangl.com.au) and Zimmermann (www.zimmermannwear. com), which you can get online. I don’t travel without my MacBook Air laptop,

Kim at Camp John Hay, Baguio

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m e & m y t r av e l s

Echo and I are huge film fanatics. We love watching films together from blockbusters to indie to art films.

Apartment 1B (www.apartment1b.com) is one of my favorite restaurants. I usually get the lamb shank and turkey burger.

Echo and I love Mamou (www.facebook. com/mamouahomekitchen), and we always get steak with the cream spinach and steak rice on the side. Early Bird Breakfast Club

(www.facebook.com/earlybirdbreakfastclub)

Clockwise from top left: Kim in Bali; surfing in La Union; at Canggu Beach, Bali; and with friends, also in Bali

my Fujifilm X100 camera, things like sunscreen (Belo), my cell phone (iPhone5), and sunglasses (favorite at the moment are Le Specs). After a whole day outdoors, I just moisturize. I use the Dermatologica line.

I think the tip to looking fabulous when traveling is putting comfort first but without sacrificing style. When traveling on a plane, I wear jeans, a simple top, flats, and always bring a blazer. If I’m going to the beach, its shorts, flat sandals and just a simple camisole, and for parties,

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maxi dresses. And I always have big black sunglasses.

in The Fort has amazing breakfast and so does Sunrise Kitchen, also in The Fort.

I never wear makeup on the beach but I put on Bio-Oil (www.bio-oil.com), which my mom got for me from Australia. It leaves your skin a bit dewy. Put sunscreen on first and then apply oil lightly.

My blog www.kimcamjones.com is a creative outlet for me. It was supposed to document my transition from Australia to the Philippines then it evolved into more of a mood board. I place inspiration from photography, to art, to fashion, to music and then more and more people started emailing me regarding fashion.

I started collaborating a lot with local photographers and local designers. I edit all of my own photos and my blog gives me the creative freedom to shoot what I want. ■

Pumps or any shoes are my fashion fetish. Louboutin (www.christianlouboutin. com) and Jimmy Choo (www.jimmychoo. com) are my favorite. Locally, I love Zara (www.zara.com/ph).

I tend to buy a lot online. I buy a lot on Asos.com, which has got the cheapest stuff and designer brands too. I use Johnny Air to courier the stuff I buy. I do a slightly bigger order so I don’t have to keep ordering. I also buy a lot of stuff on Net-aporter.com, which carries a lot of designer stuff — great for investment pieces. They’re really good because they ship directly to your home address and it’s free shipping.

About Kim Jones

Half Filipino half Australian Kim Jones is host of lifestyle shows ETCetera, which starts its fourth season in October, and ETC HQ. Jones’ blogsite www.kimcamjones.com, which StyleBible. ph has recently started hosting, has a growing following among the young fashionistas. ■

Chef Sau del Rosario

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T o p

Filipino Restaurants Chefs Sau del Rosario and Jerry Cruz tell us where they go for the perfect adobo to the best pork belly Report by Monica De Leon C h e f T a t u n g r e s e a rc h b y C i e l o Fl o r e s photos by Daniel Soriano

About our Guest Chefs Chef Sau del Rosario is executive chef of F1 Hotel’s F Café (www.f1hotelmanila.com/dine.php) and the consultant chef of the soon to launch luxury resort in Palawan, Cauayan Resort (www. cauayanresort.com). Del Rosario trained in Nice, France, under Michelin Chef Christian Plumail of Restaurant L’Univers then later worked at the three Michelin starred Restaurant Le Divellec in Paris.

Prior to his stint in France, he worked at the Peninsula, Shangri-La, Westin and Hyatt in Manila. He was also one of the partners of Villa Café that got famous for its Filipino cuisine using heirloom recipes.

Del Rosario is a Hotel Management graduate of UP Diliman. He was nominated Best Chef of the Year for two consecutive years at the Manila’s Best Kept Restaurant Secrets’ Awards.

Chef Jerry Montenegro Cruz has prepared meals for the likes of the US first lady Hillary Clinton and the Prince of Brunei. He has over 11 years of experience as chef of hotel restaurants here and abroad. He is head chef of Diamond Hotel (www.diamondhotel.com) in Manila. Prior to this, he was the executive chef of Misibis Bay Hotel and Resort, a luxury resort in Albay, Chef De Cuisine at Sofitel Macau at Ponte 16, and was over all in charge of Sofitel Philippine Plaza Manila’s a la carte kitchen. ■ Chef Jerry Cruz

chef jerry cr u z ' s P hoto co u rtesy of D iamond H otel

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T o p

Filipino Restaurants

Cover story

Crispy Pata Bawang. left, Fely J's Kitchen's main dining

Chosen by

Chef Sau

Fely J’s Kitchen G reenbelt 5 , M akati C ity

A LARRY J CRUZ (LJC) known for its Philippine cuisine, but this one is dedicated to the late family matriarch, Felicidad J. Cruz. On the menu are dishes from the late Fely’s treasured recipes gathered from her many travels.

Favorites. The restaurant features Filipino and Asian dishes. Must try are the piniritong hito or deep fried catfish served with balo balo (fermented rice), a Kapampangan delicacy; Bistek Tagalog ng Kano, thinly sliced US black Angus beef pan fried in olive oil, garlic, calamansi, onion rings and soy; Crispy Pata Bawang or the tastefully done deep fried pork leg served with a generous sprinkle of chopped fried garlic and special dipping sauce; and vegetables and shrimps in coconut cream; and for dessert, cassava bibingka with buko, homemade tapioca with young coconut. For drinks, there’s red or white wine by the glass, the very good Ising’s iced tea, and a wide selection of tea.

Setting. Romantic and homey. Prominent features of the restaurant are the wall that’s a replica of the one found at the Cruz Family’s old home in Quezon City; the artworks of Abe, mostly of women; old photographs of Fely alone and with family and friends in carved wooden frames; and a photograph of the beautiful Fely at the entrance. There are two main dining halls and two function rooms that make up the dramatically-lit, sparsely-furnished interiors of Fely J’s Kitchen.

This is an it place so it's popular with local celebrities and politicians.

A meal for two with drinks is about P1,100 to P1,400 or about US $26-$33. www. ljcrestaurants.com.ph/fely-j, +632/ 728 8878

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Cover story

From top, Aracama Filipino Cusine's modern interior with subtle Filipino touches; whole roast fish agahap with clams in parsley, butter and lemon sauce

Chosen by

Chef Sau

Aracama Filipino Cuisine B onifacio G lobal C ity , T ag u ig C ity

A place to go for beautiful Negrense (from Negros) dishes alongside Filipino favorites done traditionally but presented with a modern twist, and cocktails concocted using local liquors.

Favorites. The food at Aracama Filipino Cuisine, named after the chef behind the dishes, Chef Fernando “Ferns” Aracama, is a mix of Visayan and Filipino. Chef Sau particularly favors the pork sinugba or grilled pork of Aracama, while Chef Ferns recommends the kadyos or pigeon pea cooked with pork, young jackfruit and herbs; chicken inasal or barbecued deboned chicken marinated in tuba vinegar; fishballs, a Filipino street food, which Aracama makes using a better quality fish, less extenders and served with three dipping sauces; and the salpicao de casa, melt-in-your-mouth beef riblets, cooked for 24 hours, great as appetizer or with garlic rice. For dessert, try the Chocnut ice cream and the bunuelos served warm with homemade caramelized milk for dipping. For cocktails, there’s the MDA or Mojito de Aracama, a concoction of sugar cane juice, buko juice, muscovado syrup, buko meat, lime and mint leaves; Gin Pom using premium gin and fresh pomelo juice; and the mean drink Dirty Pierre made of gin and vodka and hot spices, a refreshing drink.

Setting. Modern with subtle Filipino touches, mixing glass, lines and subdued pin lights, and accents like woven rattan on cushioned chairs and couches. The big dining tables evoke the feel of traditional komedores (dining rooms) where Filipino families dine. Lots of use for natural wood, including teak wood planks for the floor. Come sun down, the place transforms into a stylish party venue. An open air terrace overlooks the Bonifacio Global City Skyline.

A meal for two with drinks is from P1,000; www.aracamamanila.com, +63917/ 861 2702

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Filipino Restaurants

Chosen by

Chef Sau

Abe S erendra , B onifacio G lobal C ity , T ag u ig C ity

Abe's interior is modern Filipino made personal using things and that are Abe's. Bottom, writer Monica De Leon sampling Chef Sau's favorites from Abe: binukadkad na tilapia served with balo-balo, morcon and baby squid sauteed in garlic

Abe is one of the restaurants under the LJC Group, a restaurant chain

founded by the late Larry J. Cruz, the man behind Cafe Adriatico, a restaurant famous not just for its food, but equally for the famous people it attracts. Abe, named after Larry’s father, the late artist-writer E. Aguilar “Abe” Cruz, serves gourmet Filipino dishes, specializing in cuisine originating from the province of Pampanga.

Favorites. Chef Sau loves buro, a Kapampangan delicacy of fermented rice best paired with mustasa leaves and binukadkad na tilapia, a freshwater fish fried to perfection and an Abe specialty; gising-gising, a spicy dish of sliced kangkong stalks and coconut milk; baby squid sautéed in garlic; and the to-die-for morcon, a dish made of hashed pork, carrots and spices, topped with tomato-based sauce and spring onions.

Setting. Modern Filipino, made personal by Abe Cruz’s memorabilia and family photographs. The entrance is adorned by a sketch of Abe, while its facing wall shows off his framed artist’s tools. There are several old blown-up photos along the ceiling, including a painting of Mt. Arayat in Pampanga, the Cruz’s hometown. The main dining space sits 60. An extension at the back of the restaurant has been opened recently, adding 50 more seats.

A meal for two with drinks is about P1,100 to P1,400. www.ljcrestaurants.com.ph/abe, +632/ 856 0526

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T o p

Filipino Restaurants

Chef Tatung's wood-carved dining tables and chairs spell Filipino indeed.

Bottom, adobo served four ways

Chosen by

Chef Sau

Chef Tatung A C A C I A E states , T ag u ig C ity

Chef Tatung Sarthou adheres to strict traditional Filipino cooking, using the freshest ingredients, without the use of any processed ingredient or artificial flavors.

Favorites. Dishes on the menu are Tagalog and Cebuano dishes. One of Chef Tatung’s signature dishes, and a must try, is the balbacua, a Cebuano dish — a cross between callos, a stew with beef tripe, chorizo, bell pepper and chickpeas, and kare-kare (peanut stew) — of ox trotters and knee caps slow cooked for 10-12 hours with ginger and star anise, together with black beans and peanut. His adobo sampler will give you a taste of not one but four styles of adobo — classic, Visayan, Batangas and Iloilo. One other item not to miss on Chef Tatung’s menu is the garlic and lemongrass-garnished honey-glazed lechon, slow roasted for six hours.

Setting. The restaurant is a bungalow — a driveway leads to the warm facade with a welcoming porch — is furnished with traditional Philippine hardwood furniture and design pieces, including capiz windows, ventillas on the wall, old fashioned rectangular and round tables, and chairs made of Philippine hardwood, and Chef Tatung’s personal antique collections, handpicked paintings and photographs of the last woman tattoo artist of the Kalinga Tribe.

F&B World Magazine’s article Top Foodservice News that Defined 2012 dubbed Chef Sarthou as One of the Best New Chefs.

A meal for two with drinks is about P1,300. www.cheftatung.com, +632/ 661 7703

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Cover story

Chosen by

Chef Sau

Milky Way Café

Dining at Milky Way is casual and easy but the food and the pool of frequent-goers are big. Bottom, lengua estofado

A rnai z A ven u e , M akati C ity

Decidedly a local favorite for everyday Filipino comfort food, and venue for family gatherings and reunions. For decades, Milky Way Café has been delivering consistent quality and taste. Chef J Gamboa and his sister, third generation restaurateur Malu Gamboa, have taken over the running of the restaurant from their late mom Julie, and have been doing a sterling job.

Favorites. For the main course, Chef Sau recommends the lengua estofado or ox tongue asado, tenderized ox tongue cooked in tomato sauce with chopped olives and spring onions; tilapia cooked in miso soup (tilapia kulob); and homemade corned beef.

For dessert, order the guinumis and mais con hielo, or their homemade ice cream. Try the avocado flavor. Other favorites are the crispy hito (catfish) with mustasa salad; baby crispy pata or suckling pig cooked to perfection; and for dessert — or merienda — the halo-halo.

Milky Way Café started life in the 70s as an ice cream parlor, and expanded its offerings to include Filipino dishes, and has not looked back.

Setting. No-frills casual café, furnished with simple white tables and wooden chairs accented by Filipino weaving, and a coffee and refreshment station. Function rooms can be booked for private events.

A meal for two with drinks is from P1,000 to P1,500. +632/ 843 4124

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Cover story

Clockwise from left, this spread.

All at Chef Laudico Guevarra's: The buffet station; must try roasts, Angus beef and pork belly, and Angus beef karekare; main dining hall; and celebrity chefs, couple Chefs Roland and Jackie Laudico

Chef Laudico Guevarra’s P . G u evarra S treet , S an J u an

A place for authentic Filipino, cooked using the finest produce, in a purist tradition, meaning no short-cuts in food preparation, no artificial ingredients. The place is run by celebrity Chef Roland Laudico, known for combining tradition and innovation in his cooking, and his wife Chef Jacqueline.

Favorites. Lechon or roast pork belly served with homemade liver sauce; Angus beef tapa, slices of dried then grilled beef; crisp-fried crablets; kare-kare or Angus beef cooked in peanut stew. Grilled meats are made even tastier by the restaurant’s dipping sauce, the pinakurat vinegar, locally spiced vinegar that originates from Lanao. And for dessert, bananacue tart or tart topped with banana cooked in sugar, latik or caramelized coconut cream, halo-halo shots, and suman (rice cake) balls. There’s no reheating done at Chef Laudico Guevarra’s. When the chafing dishes are halfway through, the chefs start cooking a fresh batch.

Setting. A typical 1920s affluent Filipino house, with traces of Spanish and Chinese influences, set dramatically in sprawling grounds. What were once the bedrooms were turned into six dining halls, adorned with paintings by local artist Vincent Padilla depicting classic Filipino lifestyle, and furnished with deep red couches and chairs and wooden tables against white walls and ceiling, and original hardwood floors. The house faces a huge garden, making you forget you are on the stretch of the rather commercial P. Guevarra St. in San Juan. Diners are usually families and balikbayans.

Every other month, Chef Laudico Guevarra’s highlights a particular region’s festival by including in the buffet six to eight dishes hailing from that region. In October, watch out for the Masskara Festival, Bacolod’s colorful festival.

Lunch buffet (11am to 2pm) is at P399 per person, while dinner buffet (7:30pm to 10:30pm) is at P499 per person. Rates on weekend lunches and dinners (including Friday dinner) is at P599. Rates are inclusive of drinks, exclusive of VAT. www.facebook. com/ChefLaudicoGuevarras, +632/ 705 1811

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Filipino Restaurants

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Filipino Restaurants

Chosen by Via Mare, St. Luke's Bonifacio Global City branch. Bottom, guinumis

Chefs Sau & Jerry

Via Mare T he L andmark M akati , M akati C ity

One of the longest running restaurants in the Philippines, best remembered for its Philippine desserts like puto bumbong and bibingka.

Favorites. Chef Sau says Via Mare’s bibingka, a spongy rice cake cooked with red eggs and edam cheese, is the best; and so is the guinumis, a coconut milk-based drink with jelly, tapioca and crunchy pinipig. Other favorites are the dinuguan with puto or blood stew served with rice cake, and puto bumbong, cylindrical-shaped purple rice cakes served piping hot with butter, muscovado sugar, and coconut shavings. Both Chef Sau and Chef Jerry Cruz rave about the restaurant’s pancit luglog, a local noodle dish served with thick tasty shrimp sauce.

Setting. While Via Mare has 13 branches in Metro Manila, one of the oldest branches at the Landmark shopping center in Makati, is a clear favorite. Dining here is casual, and you get mostly Filipino families and those working in nearby offices.

A meal for two with drinks is about P750. www.viamare.com.ph, +632/ 817 9720

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Cover story

Chosen by

Chef Jerry

Krocodile Grille

Krocodile Grille is the place to go to try some exotic Filipino food. Bottom, ginataang kuhol or snails cooked in coconut milk

G reenbelt 3 , M akati C ity

Best for exotic Philippine cuisine, regional favorites, and good grilled food.

Favorites. Chef Jerry recommends the crispy tenga or crisp fried pork ear, and ginataang kuhol, snails cooked in coconut milk. Other exotic finds are balut surprise — boiled duck embryo. The smaller the embryo, the finer the balut — which, at Krocodile Grille, is fried in batter and served with special sauce, and garlic frog legs, a seasonal item.

Non-exotic items on the menu that are must try are the fresh catfish fillet cooked in spicy sweet sauce; mussels baked with a generous amount of cheese; and tinumok, a Bicol delicacy of ground pork and coconut meat shreddings wrapped in gabi leaves and cooked in coconut milk.

Setting. One cannot help but think that the place tries to mimic a swamp land. Blue lights stream from the two main walls, decorated with patterns that look like mangrove roots. Crocodile figures, from small mean-looking ones to large, funny ones are all over the place. At the entrance, a planter features three of these reptiles' figures, and before entering the main dining, there’s an indoor waterfall with life size crocs. There’s an al fresco dining area here for small groups and a function room for 40.

A meal for two with drinks is about P400 to P500. +632/ 757 4778

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Cover story

Clockwise from top left: Chicken inasal or grilled chicken; interior of JT Manukan's Sgt. Esguerra branch; and the man behind the chain of restaurants, Joel Torre

Chosen by

Chef Jerry

JT Manukan S gt . E sg u erra corner S ct . B orromeo , Q u e z on C ity

The star attraction here, aside from the delicious barbecued chicken, is restaurant owner Joel Torre, an award-winning Filipino actor and still the public’s heartthrob. But to be fair, JT Manukan is, well not all about Joel, because the place is firm on our chef’s list for authentic Ilongo dishes, cuisine from the Philippine Visayan province of Iloilo.

Favorites. Joel recommends such Ilongo dishes as kansi (a cross between the nilaga or beef shank stew and sinigang or sour soup); the batchoy, an Ilongo noodle soup dish; grilled meat, including liver and gizzard, and grilled spareribs using a family recipe. For Chef Jerry, the top grub here is the chicken inasal or charcoal-grilled chicken, Ilongo style, marinated in their secret recipe. It’s served with garlic rice topped with a generous amount of crispy-fried garlic, and three dipping sauces.

Setting. Joel says each of the 12 JT Manukan branches, which now extends to the Visayas, has its own character. The Sgt. Esguerra branch in Quezon City, one of the company owned branches, is adorned with framed posters of local films, mostly Joel’s films. The counter with three vibrant masks and a surreal painting of Joel and loved ones catch the eye. Outdoors, right next to where the grilling station is, are wooden tables and benches for al fresco diners. Joel says, “we transcend social barriers. People from A to D come to us. At some point we’ll have a CEO come in shorts and slippers dressed just like the customer at the next table, a taxi driver.”

A meal for two with drinks is about P350. +632/ 928 8085

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It's casual dining at R&J Bulalohan.

Right, the restaurant's famous bulalo or bone marrow stew

Filipino Restaurants

Chosen by

Chef Jerry

R&J Bulalohan B oni A ven u e , M andal u yong C ity

Best for bulalo or bone marrow stew. Tucked away on Boni Avenue is the 18-year-old hole-in-the-wall R&J Bulalohan, famous for its bulalo, a traditional Filipino soup dish done by putting whole beef shanks to a boil together with lots of onions and spices, and then simmered for hours until the meat, marrow and tendons become tender, creating a flavorful beef-based broth.

Favorites. The bestseller is the bulalo, served three ways: Special, good for three, including the whole shank with meat, tendon, marrow, and vegetables; Regular, good for two; and Bulalito, for one. Other bestsellers are kare-kare, peanut stew with ox tail, tripe and vegetables;

seafood grills, and crispy pata or crisp-fried pork thigh, which teams well with the kare-kare.

Setting. R&J Bulalo is a no-frills open-air set up with bamboo walls, beams, posts and white mono bloc tables and chairs. There’s a videoke station so it can get loud and noisy but no one really cares. Seen here are casual diners and professionals, young and old, who come for bulalo and ice-cold beer. One wall has a collection of photographs of celebrities who have dined at the restaurant.

A meal for two with drinks is from about P250. +632/ 533 4811

SARSA

Celebrity chef JP Anglo’s first Manila Restaurant Masterchef Pinoy Edition judge JP “Jayps” Anglo opened Sarsa Kitchen+Bar, his first restaurant in Manila, last October 2.

Cuisine from Anglo’s Bacolod hometown such as kansi, the Ilongo version of bulalo; pansit molo;

and batchoy feature prominently on the menu.

And as the name of the restaurant is SARSA (Filipino for sauce) the sauce and dish pairings are highlights. The tortang talong with crispy sardines and kesong puti, for example, is served with chili banana sauce and pinakurat vinegar.

Anglo also owns Mai Pao and Mu Shu, both in Bacolod.

Sarsa Kitchen+Bar is at 7th Avenue corner Federation Drive, South Forum BGC, Taguig City. ■

Next page | Guest Chefs’ Version

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Filipino Restaurants

Guest Chefs’ Recipes How to cook the perfect crispy pata kare kare to the perfect adobo

Crispy pata kare-kare

• 2 tbsp. shrimp paste • 1 cup peanut butter • 1 cup ground roasted macademia nuts • ½ cup ground toasted rice • 8 cups chicken stock or 8 cups water • 6 tbsp. annatto oil • 1 bunch string beans, cut two inches long • 6 pieces washed pechay

How To make Annatto Oil Simmer a cup of oil and half cup of annatto seeds for two to three minutes then strain

Chef Sau’s

Imang Garding’s Crispy Pata Kare-kare Ingredients: crispy pata • 2 front pork legs, deboned and cut into crispy pata cut • 12 cups water • 1 large onion, quartered • 2 bay leaves • 1 tbsp. peppercorn and sea salt to taste • any cooking oil (for deep frying) Procedure: crispy pata Tie up the pork like uncooked sausages.

Boil pork legs in water together with onions, peppercorn, bay leaves and salt for one to two hours, or until meat is tender. Dry pork and cool.

Deep fry cooked pork for five minutes or until crispy and brown.

Ingredients: kare-kare • 2 tbsp. oil • 2 cloves garlic, minced • 2 medium-sized onions, chopped

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Procedure: kare-kare Sautee garlic and onions in a little oil. Add the shrimp paste and continue cooking for two minutes. Add peanut butter, macademia nuts and rice, stir and then add chicken stock or water, and bring to a boil. Lower the heat to simmer for a few minutes and then add annatto oil. Stir to blend well and cook for another five to 10 minutes, until the sauce thickens. Add water if the sauce turns a little too thick. In a separate pot of boiling water, blanch vegetables until tender. Serve vegetables with the crispy pork, sauce and shrimp paste on the side.

C h e f J e rr y ’ s

Chicken and Pork Adobo Ingredients • ½ kilo cubed pork • ½ kilo chicken leg and breast • 10 cloves chopped garlic • 2 tsp. peppercorn • ½ cup each of vinegar, oyster sauce and soy sauce • ¼ cup of brown sugar • 3 bay leaves

Procedure Combine all ingredients in a sauce pan. Sear the chicken and pork in a sauce pan, until brown on all sides. Then add all the ingredients in the sauce pan, cover and simmer for a few minutes. Add the chicken stock and keep it boiling until the meat is tender. Take the meat out of the pan and set it aside. Take some of the sauce off the pan and set aside, leaving what’s left to slightly thicken. Pour the set aside sauce over the meat and garnish.

C h e f J e rr y ’ s

Beef Bulalo Ingredients • 1 kilo beef shank with bone marrow • 2 pieces white onions • 1 sliced red onion • 1 piece ginger • 1 tsp. peppercorn • ½ cup of cornstarch • ¼ kilo bokchoy (a Chinese vegetable, mustard family) • ¼ kilo Baguio beans • 2 pieces of fried cubed potatoes • 2 pieces corn on the cob Procedure Slice onion into rings and mix in cornstarch batter. Deep fry until golden brown. Next, fry potatoes until golden brown and set aside.

Slow boil beef shanks in a stock pot together with onion, ginger, bay leaf and peppercorn for at least two hours. Take off the foam that rises from the broth. Once the meat is tender, add the corn and Baguio beans. Season with salt then add bokchoy. Remove from the heat and serve hot with fried potatoes and topped with crispy white onions.

You can try Chef Jerry’s adobo at Diamond Hotel’s a la carte station and his beef bulalo at the hotel’s Corniche buffet outlet every Thursday at dinner. ■

crispy pata kare - kare photo by jocas a . see

insider’s guide

Where the locals go From paraw sailing in Boracay to dolphinwatching in Pamilacan, Bing Miranda lists tours high on the Filipino traveller’s list B y M onica D e L eon

About our Insider

BING A. Miranda is the assistant general manager of Triplestar Travel & Tours.

Prior to this, she worked for 13 years at Baron Travel Corporation. Miranda has over 30 years of experience in the tourism industry, both as hotelier and tour operator. She was the Philippine Tour Operators Association’s (Philtoa) first vice president — a position she held from 2009 to 2011. ■

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photo by wacky gochoco

White Beach, Boracay Island

Boracay A klan

“Everybody wants to go to Boracay,” says Triplestar Travel & Tours general manager Bing Miranda. Well, with its 4km stretch of powdery white sand beach and reputation as a party island, what’s not to like?

Boracay, an island 300km south of Manila, fringed by the Sulu Sea to the west,

Sibuyan Sea to the east, is one of the most popular beach destinations in the world.

Boracay has 30 beaches and coves, with others such as Puka Beach on the island’s northern coast, considered gems in their own right. On the island’s eastern coast, at Bulabog Beach, the onshore summer winds make it a perfect location for kiteboarding and windsurfing.

Lazing about on the beach is always tempting, but there are other great things to do in the area. Ride a paraw, native outrigger boats powered by the wind. Book a paraw online at www.boracay-activities.

ph. Packages on offer include whole day trips either to Carabao Island, to Buruanga, or you can rent the paraw on a per hour basis (P1,200 or about US $28 per head) for tours around Boracay Island. You can also go directly to the Malay Association Sailing Boat Owners based at Station 1, White Beach. Or why not go trekking — or buggy riding — your way up to Mt. Luho, Boracay Island’s highest vantage point for a 360-degree view of the whole of the island.

Where to eat. Try the paluto at D’ Talipapa, where you give your shopping

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insider’s guide

list for fresh seafood and they shop for it and cook it just the way you want it.

Dos Mestizos (www.dosmestizos.com), a Spanish tapas bar, is also top on the favorites list. Must try are chorizo, paella and bacalao. Escondido’s Boracay Crab House (www.escondidoboracay.net) is one of the best for Filipino food and chili crabs; Island Chicken Inasal’s (www. facebook.com/pages/Island-ChickenInasal/324414664315979) kansi (an Ilongo dish of beef shank) and the cakes and pastries from Lemoni Café (www. lemonicafeboracay.com). Real Coffee’s (www.facebook.com/RealCoffeeAndTeaCafe) calamansi muffins are a hit with local celebrities.

Where to stay. Bing recommends Le Soleil de Boracay (www.lesoleil.com.ph), a French-Mediterranean inspired beach resort on Station 2 — where hotels are generally cheaper compared to Station 1. Zuzuni Boracay (www.zuzuni.net), well-loved for its quaintness and commendable service, will reopen in December with an additional room on the second floor, six rooms on the third floor, three of which will have a huge balcony, and two loft type rooms on the fourth floor.

Flatscreen LED cable TV, an inroom safe and minibar will be installed in all rooms. The toiletries are all natural and locally sourced

Laoag City I locos N orte

Clockwise from left, this spread: Real Coffee’s calamansi muffin; and Lemoni Cafe in Boracay; sandboarding in Paoay; Fort Ilocandia; and Bangui Windmills

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from the coop built to help bring livelihood to Malay’s indigenous tribe. The in house restaurant is also getting a facelift, with the menu predominantly Mediterranean.

Bestsellers will be retained.

Essentials. SEAIR (www.flyseair.com) is resuming its 35-minute direct flights from Manila to Caticlan Airport, the jump off point to Boracay, onboard the 32-seater Dornier 328 planes. Book SEAIR by calling +632/ 849 0100. For cheaper travel, go to Boracay via daily direct flights from local airlines that fly from Manila to Kalibo, where there are shuttle vans that ply to Caticlan.

Bing says “Laoag is another favorite place of Pinoys (Filipinos) because there’s just so many things to do there in one day.”

A short ride north will take you to Pagudpud Beach, while a drive south will take you, to the heritage town of Vigan in Ilocos Sur. In Laoag the local market is a favorite stop for buying cornick (fried corn) bagnet (an Ilocano delicacy of crisp fried pork), kakanin (rice cakes), dried fish and seafood, longganisa (local sausages), and abel-made products (abel is a traditionally woven fabric in Ilocos).

Other favorite stops for Filipino travellers are the Bangui Windmills, the first Wind Farm in the Philippines; Pasuquin, a quaint town that’s home to Pasuquin Bakery, famous for its biscocho (Ilocano biscuit); the Gothic-Baroque-Oriental designed Paoay Church, a UNESO World Heritage Site; the Paoay Sand Dunes, 88 hectares of rolling sandy terrain popular for sandboarding (check out www.inflight.ph/places/luzon/ ilocos/riding-the-dunes-in-ilocos-norte) and thrill rides onboard a 4x4 vehicle; the town of Sarrat located some 7km east of Laoag that’s home to Sta. Monica Church, a red

calamansi m u ffin & lemoni caf É photos by daniel soriano

brick structure with Baroque and NeoClassical architecture established in 1679; and Batac where the Batac Riverside Empanadahan, a complex selling a type of Cornish pasty, with meat and vegetable filling, is situated.

Where to stay. Bing recommends staying at Fort Ilocandia (www. fortilocandia.com.ph), a grand hotel with its own beach, a mini zoo and a golf course.

For the budget conscious, there’s the 50-room Java Hotel (www.javahotel.com. ph/java/index.cfm) located right across the bus terminal. Plaza del Norte and Convention Center (www.plazadelnortelaoag.com) has spacious rooms, from dormitory type to suites, and is right within the city and a walking distance to the sand dunes. Palacio de Laoag (www. thepalaciodelaoag.com) is enticing for its Filipino look and feel, while Isabel Suites (www.isabelsuites-laoag.com) has a homey ambience, and the rooms, according to a Lonely Planet reviewer “are the tidiest in town and have comfy queen size beds.”

Essentials. Major carriers operate daily direct flights from Manila to Laoag (about one hour). Land travel, a favorable and scenic means to get to the city, is a seven- to 10-hour drive from Manila.

bang u i wind mills , paoay sand d u nes & fort ilocandia photos by jocas a . see

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“Dol p hi n watc h in g in Pa m il ac a n I s l a n d i s b e s t f r o m Ja n ua r y t o A pr il ”

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insider’s guide

Buggy riding, one of the adventures offered

by EAT Danao.

Left, dolphins caught playing in Pamilacan Island’s waters

Bohol Try the Pamilican Island Dolphin Watching tour (+6338/ 540 9279 or +63919/ 730 6108), best done from January to April, with peak months from February to March. It’s an early morning tour — you leave at 5am, board a pumpboat, take your packed breakfast with you — and go all the way to Pamilacan, where the dolphins make an appearance in the morning. There are at least six dolphin species that can be seen here, and if you’re lucky, you might spot a whale too. Snorkeling is also a must-do activity when on the island but be sure to pack your own gear.

Another interesting tour is the Firefly Kayaking (Eco Paddle Adventure: +63927/ 568 3799), a tour for a group of two to 10 that takes paddlers through a guided, well-geared kayak tour down Abatan River at sunset, in time to see the fireflies come back home to the trees along the riverbanks, its natural habitat. The tour includes pick up and drop of from the hotel and packed dinner. An optional river tour is the LobocLoay River tour, taking you on a ride onboard a fiesta-themed barge where you can enjoy a Filipino meal while taking in the sights along Loboc River. This same tour

photos by ferd z decena

is available for dinner cruise, made quite romantic by the glow of lanterns hanging on trees on the banks of the river. The tour starts with a buffet dinner at 6:30pm, followed by the cruise, which starts at 7:30pm. The cruise starts either from Loay Bridge, located some 20km from Tagbilaran, or from Loboc’s Poblacion. The highlight of this tour is, again, the sighting of fireflies by the river.

For the adventurous, E.A.T. Danao Adventure (www.eatdanao.com) offers trekking, river rafting, rappelling, and the rather unique root climbing.

Where to stay. Amarela (www. amarelaresort.com) is a charming 25room beach resort perched on top of a gently sloping hill in Panglao Island, with a natural pathway leading directly to a private beach. Panglao Bluewater (www. bluewaterpanglao.com.ph) is ideal for big groups and families. The family loft, a two level room — 68sqm on the ground floor and 65sqm on the first level — is spacious, has a private toilet and bath, and verandah.

The more luxurious family pool villa is a twobedroom with a private dipping pool.

Essentials. All carriers have daily direct flights from Manila to Tagbilaran, Bohol.

Book at www1.philippineairlines.com. ■

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All That Buzz

Fun Time at The 3-day Philippine Travel Mart InFlight, recently joined travel trade exhibitors at the 24th Philippine Travel Mart at the SMX Convention Center.

InFlight’s booth, set up at the event’s media lane, proved to be a bestseller with the travel trade crowd, with streaming of InFlight’s digital edition, Top left, the inflight.ph and audio visual presentation, on InFlight team with SEAIR VP flatscreen TV, courtesy of our sponsor Hyundai for Commercial Appliances.

Patrick Tan Travel trade guests and visitors were also able (left most) and to view inflight.ph and our social media sites on celebrity Marc iMacs available on site. Special loot bags with a Nelson (second free copy of the magazine were given away and from left). gift certificates were raffled out.

Snapshots taken Alvin Enrique of SM Land won a Berjaya Hotel Makati overnight stay gift certificate; Mary Tañada of the crowd and visitors at the of Wave Events, a Malayan Plaza overnight stay gift certificate; and Melanie Cua of Gran Prix, an InFlight booth during the threeAstoria Plaza overnight stay gift certificate. day event. Bottom The PTM is the culminating activity of the left, the winners First Philippine Tourism Week that strarted on of InFlight's raffle September 1. A total of 224 exhibitors joined this for Curves Fitness year’s PTM, with 34,420 attendees. gift certificates, InFlight partnered with the Philippine Tour Abigael Bondoc Operators Association (Philtoa) at this year’s and Nigel PTM to show its support to Philippine travel and Maranan tourism. InFlight’s other event partners were Power Mac, Hyundai Appliances and SMART Communications.

InFlight started out as the onboard magazine of South East Asian Airlines (SEAIR) in 2002 and continues today as the onboard magazine of such airlines as Island Transvoyager (www.itiair.com); Sky Pasada (www.skypasada.com); and SEAIR International (SEAIR I), a premium leisure carrier set to launch at the last quarter of this year, and luxury executive jets and charters among other premium travel outlets. ■

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Promotions inflight

Sanuk Launches New Designs for Baseline Collection Sanuk is launching the new designs for its Baseline footwear collection, featuring a slim, stylized cut in colors targeted to appeal to the young market, in October.

The new collection will come in black, gunmetal, purple and light brown.

The funky, casual shoes will be made of canvas upper material with poncho wrapping and lining with a striped pop color and Happy U rubber console.

The Sanuk Baseline Collection is among Sanuk’s Sidewalk Surfer variety, which features the Nottavulc construction, ensuring utmost comfort of the footwear when worn, and has a soft, high rebound molded EVA foot bed that makes use of the AEGIS antimicrobial additive.

Sanuk is known for its brand’s patented “Not-A-Shoe” Sidewalk Surfer line.

The Primer Group of Companies retails and distributes Sanuk in the Philippines. ■ Visit www.sanuk.com or www.facebook.com/pages/SANUKPhilippines/52149484263.

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AirlineGuide Dornier 328

South East Asian Airlines International (SEAIR I) SEAIR International (SEAIR), founded in July 2012, is one of the Philippines’ youngest airlines. It’s the brand that pioneered commercial flights to Boracay, a premium Philippine destination.

Having a well-respected brand value and brand equity, and an aim at continuing to take passengers to the country’s most scenic resorts and leisure destinations, SEAIR I is making a comeback by offering premium flights to Caticlan, the most convenient gateway to Boracay, with its fast and stress-free flights using state-of-the-art Dornier 328 jet prop aircraft. The airline is also intent on staying true to the vision of the original SEAIR, which is to chart the path in discovering the country’s hidden gems, developing the next Boracay.

On November 24, 2012, SEAIR I started its domestic cargo services from Clark to Cebu, and from Manila to Clark using its Boeing 737 freighter. On December 7, 2012, it launched its flights from Manila to Basco (Batanes), its first official scheduled operation, using the Dornier 328.

In addition to offering executive charter services, SEAIR I intends to establish a hub and spoke system in Puerto Princesa, Palawan that will allow for inter-Palawan flights.

In the fourth quarter of 2013, SEAIR I will launch a premium passenger service to Boracay via direct flights to Caticlan.

SEAIR I was founded by aviation veterans and pioneers Iren Dornier, Tomas Lopez and Nikos Gitsis, the original founders of SEAIR, the Philippines' second oldest airline.

LET 410

Sky Pasada SKY PASADA, dubbed the "aeronautical highway of the North," was established in 2008 as the airline and charter business of local aviation school WCC Aviation Company.

In 2008, Sky Pasada started servicing the provinces in the northern part of the Philippines covering Batanes, Baguio, Palanan (Isabela) and Maconacon (Cagayan), with flights departing from Tuguegarao and Cauayan (Isabela).

In 2012, Sky Pasada started operating direct flights from Manila to Basco (Batanes) and other Manila-bound flights.

The airline, which is the brainchild of Sky Pasada president and CEO Capt. Ramon V. Guico III, is under the conglomerate of World Citi Inc., which also operates World Citi Medical Center (in Anonas, Quezon City), World Citi Colleges (Antipolo, Quezon City, Caloocan and Nueva Ecija), and several resorts in Batangas and Antipolo.

Destinations • Batanes • Cauayan • Maconacon (Cagayan) • Manila (to operate soon) • Palanan (Isabela) • Tuguegarao

Fleet • (2) LET 410

Destinations

Booking and Ticketing

• Manila • Basco (Batanes) • Boracay

• Tuguegarao Airport, Brgy. Pengue Ruyu, Tuguegarao City, Cagayan Tel: +6378/ 304 1054

Fleet • (3) Dornier 328 • (1) Boeing 737 200 series • (1) LET 410

Airline Booking and Ticketing • Book online at www.flyseair.com • Makati: Unit 202 La O’ Center Building, 1000 Arnaiz Avenue (former Pasay Road) corner Makati Avenue, Makati City Tel: +632/ 849 0100

Aircraft Charter Services Tel: +632/ 553 0550 Email: charters@flyseair.com, charters@kingairfbo.com

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Route HONG KONG

Island Transvoyager (ITI)

Island Transvoyager, Inc. (ITI) is the airline that operates in Palawan, a prime tourist destination in the country. El Nido flights depart from Manila with frequency of up to three regular flights daily.

ITI is the official carrier of the upmarket El Nido Resorts that operates three resorts in El Nido and one in Taytay. Both El Nido and Taytay are known for having stunning limestone cliffs, white sandy beaches, and highly diverse eco systems.

ITI is also engaged in air taxi services and air charter operations. It is committed to protecting the environment and conserving the natural resources and beauty of El Nido, and is the first airline to establish a program to offset carbon emissions starting 2008.

Map

SEAIR I flights

TAIWAN

ITI flights

Sky Pasada flights

MACAU

Basco BATANES

LAOS

CAGAYAN Tuguegarao Maconacon

Cauayan

SOUTH CHINA SEA

PHILIPPINE SEA

Palanan

ISABELA

PHILIPPINES

LUZON

Destinations • El Nido (Palawan)

MANILA

THAILAND

Fleet

• (1) ATR 42-500

Booking and Ticketing

VIETNAM

• ITI Hangar No. 5-03-127, Andrews Avenue (near PAL Medical Center), Domestic Airport, Pasay City Tel: +632/ 851 5664; 851 5674 Email: info@itiair.com URL: www.itiair.com

Caticlan

Kalibo

VISAYAS

AKLAN

El Nido Taytay

CAMBODIA

PALAWAN

SULU SEA

MINDANAO

CELEBES SEA

BRUNEI MALAYSIA SINGAPORE

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