Romulo Café at @TheMayaKitchen1

A diplomat, a war veteran, a respected statesman, Carlos P. Romulo was a man who left an indelible mark in our country’s history. Romulo Café, the restaurant that now bears his name, gives us a glimpse into another facet of his life, that of a loving father and grandfather who held court over family gatherings overflowing with good food.

On July 26, Saturday, 9am-1pm, The Maya Kitchen presents Alessandra Romulo Squillantini and her husband Enzo Squillantini who will share heirloom recipes passed down from their great grandmother, grandmother and uncle.

Alessandra Romulo Squillantini and Enzo Squillantini

The dishes include Ginataang Sigarilyas with Tinapa (winged beans cooked in coconut milk and topped with smoked tinapa); Adobong Manok sa Gata (boneless chicken cooked adobo style with coconut milk); Tito Greg’s Kare-Kare (oxtail and tripe stew in a peanut-based sauce served with steamed vegetables and Romulo Café’s house bagoong); and Tropical Turon, pineapple turon served with lemon sauce. For more information, log on to, e-mail, like us on, follow The Maya Kitchen on, or visit The Maya Kitchen Culinary Center every Tuesday to Saturday at 8F Liberty Building, 835 A. Arnaiz Avenue (Pasay Road), Makati City or call 8921185 / 892-5011 local 108.

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Oriental Brushstrokes by Caesar Cheng At Chef Jessie Rockwell Club

Chef Jessie Rockwell Club presents Oriental Brushstrokes, a one-man exhibit of Caesar Cheng from July 1-31 at Chef Jessie Rockwell Club, Amorsolo Square, Rockwell Center, Makati City.

Realistic with fluid, bold expressions; elegant and dynamic – the brushstrokes of Teacher Caesar Cheng echoes the essence of the Lingnan School Tradition of Chinese Painting.
Oriental Brushstrokes by Caesar Cheng

A Lingnan School painting is more realistic than traditional Chinese painting, which sometimes looks flat and two-dimensional, non living, not true to nature, cartoonish, too simplified and even awkward. The opposing diagonal lines in animal drawings highly suggest life, strength and movement. Birds appear alert, shifty, moving, about to fly. With their open beaks, you can almost hear them.
Lingnan style dramatically depicts silence, serenity and stillness—in a lotus pond, in moonlit scenes, early spring mornings and misty mountains.

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The @ElectroluxPH Kitchen Class, Delightful-E Yummy Indeed

Last Saturday, like any other Saturday that I look forward to with my wife, we attended the Electrolux DelightfulE Yummy Kitchen Class. The class featured three cooking experts, Chef Rosebud Benitez, Janice Villanueva of Mommy Mundo and Lourdes Labii, more popularly known online as @nanaysluncheswithlove.

The class began with Ms. Carmela Taob, a nutritionist, giving a short lecture on the freshness of meat, fish, vegetables and fruits. She also highlighted the Electrolux NutriFresh refrigerator which uses the patented NutriLight which mimics the light of the sun inside the refrigerator to help lengthen the freshness of vegetables and fruits.

Chef Rosebud Benitez and her two 10-minute recipes

Chef Rosebud Benitez and her two 10-minute recipes

Chef Rosebud Benitez two 10-minute recipes: the Potato Chip Crusted Chicken Tenders and the Tuna Fettuccini with Sun-dried Tomatoes. Below are the recipes she shared.

Potato Chip Crusted Chicken Tenders

3 tbsp mustard
3 tbsp honey
2 tsp balsamic vinegar
1 tsp sugar
1/2k. chicken tenders
2 cups crushed potato chips
salt and pepper to taste
oil for frying

1. Put mustard, honey, vinegar, sugar and salt in bowl. Set aside.
2. Pan fry chicken pices till golden brown and drain on paper towels.
3. Place cooked chickn in a bowl and drizzle with the honey mustard dressing. Toss to coat chicken.
4. Roll chicken pieces in potato chips. Serve with the honey mustard dressing. Continue reading

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@YakultPH Introduces #YakultLight

During my Yakult Factory tour in 2011, I remember leaving the factory wishing that Yakult will bring into our local shores other Yakult products that are available overseas. What do you know? We can finally get a hold of Yakult Light!

Yakult Light My tummy is full
Yakult Light tastes the same and contains the same unique 8 billion live Lactobacillus casei Shirota strain as the Yakult original, only now with fewer calories, and 0% fat.

yakult factory

Yakult Factory

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Coming Soon: Jolly Spaghetti Family Pan @Jollibee Available July 1, 2014!

Father’s Day was made even more special when we were given first dibs on Jolly Spaghetti Family Pan which will be launched on July 1, 2014! Although it was a gift for the daddy in the house, it was large enough for us to devour and share.

jolly father's dayThank you, Jollibee! :)

The soon-to-be-launched Jolly Spaghetti Family Pan is good for 4-5 persons. Available starting July 1, 2014.

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Lolo Dad’s, One Day Only at The Maya Kitchen

Grab another chance to savor the dishes of the famed Lolo Dad’s restaurant as chef-owner Ariel Manuel dons his culinary garb once again for a cooking demo on June 21, Saturday, 9am-1pm at the Maya Kitchen.

Chef Ariel Manuel  of Lolo Dad's

Chef Ariel plays on the theme ‘Simplicity of Flavors’ as he prepares Salmon Sardine with Fresh Garlic Croutons, Romaine Caesar Salad, White Onion Soup, Shellfish Open Lasagne, Mediterranean Duck Rice, Mixed Fresh Fruits with Vanilla Ice Cream, Rock Salt and Extra Virgin Olive Oil.

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Max’s Support #GilasPilipinas on Independence Day #PusoToTheMax

Independence Day is as much as a celebration of heroes as it is of freedom. As the country commemorates its Declaration of Independence, Global Filipino brand Max’s Restaurant boosts its support for Gilas Pilipinas who are hailed as the country’s modern-day heroes.After entering the fray in the 2014 FIBA Basketball World Cup, the Philippine National Basketball Team (Gilas Pilipinas) sets their hearts to bringing honor to the country, hoping to sail through the championship games against the best international basketball teams in Spain this August. This is the first time in 36 years that Filipino athletes will be given a shot at this prestigious international stage for basketball. “Nothing of this magnitude can be achieved without a team effort. And I think in the end, that’s the story of Gilas. Here’s an entire nation coming together for Philippine basketball’s finest hour. That’s what Laban Pilipinas – puso – is all about,” said Gilas Head Coach Chot Reyes.

Gilas Team

Max’s Restaurant supports Gilas Pilipinas through the #PusoToTheMax campaign. Demonstrating their commitment and their  “Puso to the Max” gesture are Gilas Players (left to right) Jason Castro, Jared Dillinger, Larry Fonacier, Jimmy Alapag, Ranidel de Ocampo, Junmar Fajardo, Marc Pingris, together with Gilas Head Coach Chot Reyes and Max’s representatives Ms. Carolyn Salud, CEO for Max’s Restaurant, and  Mr. Mark Gamboa, Marketing Director for Max’s Group of Companies.

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Flowery Summery May Recipes from The Maya Kitchen: Fleur Salad with Orangey Vinaigrette, Pork Roulade with Squash Flower Cream Sauce, Rose Petit Fours

Find pretty blossoms on your table with a salad, a main course and a dessert all made beautiful and delicious with summer blooms. Edible flowers dot Fleur Salad with Vinaigrette while squash flowers make for a richer cream sauce for Pork Roulade. End with dainty squares of Rose Petit Fours baked and adorned with lovely rose petals. Enjoy these blossomy, yummy recipes from The Maya Kitchen! :)

Maya Kitchen May Recipes

Fleur Salad with Orangey Vinaigrette

mix of edible flowers
mix of greens
apple, sliced into thin wedges

Orangey Vinaigrette:
zest of 1 orange
¾ cup freshly-squeezed orange juice
3 tablespoons white wine vinegar
¼ cup honey
½ cup extra virgin olive oil
salt and pepper, to taste

Combine mix of edible flowers, greens and apple slices in a salad bowl and set aside. In another bowl, combine orange zest, orange juice, white wine vinegar, honey, olive oil, salt and pepper. Whisk until incorporated. Drizzle or toss in the salad.
NOTE: Canned sweetened orange juice may be substituted for the freshly-squeezed juice.

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French Recipes by Chef Patrice Freuslon of Society Lounge: Foie Gras Crème Brulee, Shitake Mushroom Risotto with Coriander Pesto, Seared Scallop with Apple Cider, Roasted Duck with Mango Sauce and Chocolate Chips Chouquettes

Chef Patrice Freuslon of Society Lounge did not disappoint as he whipped up one magical dish after the other at The Maya Kitchen recently. There is Foei Gras Crème Brulee caramelized just right and so creamy Shitake Mushroom Risotto balanced with Coriander Pesto. Seared Scallops comes with the tanginess of Apple Cider while Mango Sauce provides a counterpoint for Roasted Duck. Of course, no French meal is complete without dessert. Chocolate Chips Chouquettes or The Sweet Life of Paris as Chef Patrice lovingly called them is choux pastry generously sprinkled with pearl sugar.

Foie Gras Crème Brulee

Foie Gras Crème Brulee
Serves 6

Ingredient Salt
20 ml (4 teaspoons) brown sugar
2 pieces egg yolks
100 g (3½ oz.) foie gras
25 ml (½ cup) 35% cooking cream
125 ml (½ cup) milk

Preheat oven to 150°C (300°F).
Boil milk and cream, then add foie gras cut into pieces. Let simmer for 3 to 4 minutes.
Place mixture in a blender and blend until creamy.
Add egg yolks and blend again until smooth. Pour mixture into 6 small baking ramekins.
Bake for 45 minutes.
Remove from oven and let cool. Set aside until ready to serve.
Just before serving, sprinkle each crème brûlée with brown sugar and caramelize under broiler or using a culinary torch.

Shitake Mushroom Risotto with Coriander Pesto
Serves 4

1 liter chicken stock (or vegetable)
10g dried shitake mushrooms
2 tablespoons olive oil
1 leek, chopped
2 cloves garlic, crushed
400g Swiss brown mushrooms, sliced
2 cups ‘Aborio’ rice
¼ cup grated parmesan

1 cup coriander leaves
50g parmesan, grated
1 clove garlic, chopped
50g peanuts, toasted
1 teaspoon lemon zest
1 tablespoon lemon juice
100 ml olive oil

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Asian-French Fare at The Maya Kitchen

Chef-owner Patrice Freuslon of Society Lounge or S Lounge, brings his Asian inspired creations as he headlines a cooking demo on May 17, Saturday, 9am-1pm at The Maya Kitchen.

Chef Patrice describes his cuisine as a ‘passion, a modern labor of love’ as he skillfully combines the flavors of Asian ingredients with French technique.

Chef Owner Patrice Freuslon of Society Lounge (2)

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