Between Bites - Bites of Food, Travel and Lifestyle
An appetite for the good life!
These have been buried in my album for a year.
Throwback to the day HGTV brought the Property Brothers to Manila.
Scripps’ MD Derek: “Jane closed the HGTV deal in the Philippines. She made it happen.”
Twin bros Jonathan and Drew suddenly and simultaneously just motioned to land one on my cheek.
Janey: “Hey, can we take a decent one please? My mom is strict.”
(Laughter)
Snap.
I was just all smiles.
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Good things come in small packages, they say. But in this case, delicious treats comes in small packets. Osaka Ohsho is set to take your gyoza experience a notch higher with the launch of its newest gyoza flavors—Kimchi Gyoza and Curry Gyoza. Known as the “King of Gyoza”, Osaka Ohsho’s unique spin to your favorite Japanese dumpling will surely excite any food lover as kimchi and Japanese curry take center stage.
Let your palate feast on the play of flavorswith the Kimchi Gyoza (220. 00 for 6 pieces, 410.00 for 12 pieces) – Ohsho’s signature gyoza made extra special and flavorful with homemade kimchi that will surely tickle the inner Korean and Japanese in you. A balance of spicy and savory, each bite of Kimchi Gyoza is crunchy, meaty, and definitely tasty.
Another surefire crowd favorite is the Curry Gyoza (220. 00 for 6 pieces, 410.00 for 12 pieces) which will have you craving for more! The curry-marinated meat gives off an exciting aroma, and when paired with the Japanese Mayo-Curry sauce, makes for an unconventional pairing that’s definitely one for the books.
Christmas season is always a wonderful time, whether it was spent abundantly or very simply, it’s always a joyous celebration. Outside Christmas, one merry memorable time I had in December was at HEAT of EDSA Shangri-La, Manila’s signature buffet restaurant. I can go start with how much I enjoy going to HEAT as it has one of the best, most varied and well-executed selections when it comes to buffet, without overly compounding your choices, but the title is a dead giveaway since you all very well know that nothing can make my blood boil in excitement other than Wagyu. Don’t get me whipping my hip and singing now, “I want nobody nobody, Wagyu! I want nobody nobody, Wagyu!”
Every Saturday dinner this mind-blowing and successful 2016 (I’m already claiming it!), REVEL in an all-new bounty of unlimited high grade wagyu beef at HEAT.
Apart from your usual suspects, which is to me my favorite stations and dishes I keep pestering with my frequent returns, they have studded the collection with unique creations from five specialty chefs in a Wagyu medley.
I went ballistic with how HEAT has upped the ante this time around.
At the Carvery
Wagyu Tomahawk &
Wagyu Ribeye
Classic Yorkshire, Ratatouille Casserole, Port and Thyme Jus
Creamed Corn and Garlic Mashed Potato
Philly Steak Sandwich
Mini Wagyu Sliders, Fried Egg, Bacon and Cornichons
Wagyu Beef Pie (Shepherd’s Pie)
Wagyu Beef Chili Con Carne
Wagyu Beef Goulash
I went back thrice at the carving station to get at least three medium thick slices of Wagyu Tomahawk and Wagyu Ribeye each visit, which were seared very quickly and slid onto my plate.
This whole concept was also well-thought out with a wall of sauces available to you for your ‘Mad as a Hatter’ liking. I wanted to try quite a number but got smitten with the honey truffle mustard. Mmm-mm!
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Highly recommended are Executive Chef Tobias Unger’s meltingly soft and tender Braised Wagyu Beef Cheek composed of a rich and deep flavor of red wine braised wagyu beef, confit shallots and glazed carrots, and Japanese Executive Chef Yusuke Hino’s Wagyu Yakiniku Beef.
That Braised Wagyu Beef Cheek rendered chewing almost unnecessary, with chunks seeped in distinct punch of spices and ever slight sweetness and the toasty berry mocha taste of the red wine sauce emboldens its beefiness. It was utterly delicious. I couldn’t help but go back for a second helping.
Gatherings over Christmas season are usually the best times of the year where people’s hearts are unusually open and warm to being together and celebrate in a meaningful way. Other than the presence of people we enjoy the company, it’s also as important that we rejoice at the feast in front of us.
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Vask, the award-winning restaurant of Chef J. Luis Gonzales, opens its doors every Sunday featuring Comida de Navidad brunch for the whole of December.
READ MORE:
I’ve been visiting Vask frequently the past two months for lunch meetings and some casual dinners. It was my first time to head over during Sunday brunch 2 weeks ago to try their Comida de Navidad special running until end of this month.
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COMIDA DE NAVIDAD
Every Sunday | 11:30AM – 2:30PM
Enjoy a special holiday feast every Sunday, from 11:30AM to 2:30PM at Vask Tapas Room. Indulge in an unlimited spread of our Christmas offerings featuring chicken relleno, cochinillo, paella, queso de bola, honey glazed leg of ham and an authentic selection of tapas perfectly paired with free-flowing sangrias!
Holiday Brunch Buffet is set at Php1,395+ per person.
For inquiries and reservations, please call +63 917.806.5292 or kindly email ask@vaskmanila.com.
People often ask, “Can you recommend a good hotel?” My go to answer will always be any of the Shangri-La group of hotels. Hong Kong-based Shangri-La International Hotel Management Ltd. manages a new genre of hotels called Hotel Jen.
A friend of mine was in Singapore a couple of weeks ago to watch the Taylor Swift concert there with her daughter. They stayed at Hotel Jen in Singapore and we exchanged notes as I shared with her that I spent last weekend at Hotel Jen in Manila.
Hotel Jen is a diverse collection of hotels in the best locations across Asia Pacific, with a unique brand of style and service delivery designed to appeal to a new “Jen-eration” of travelers. Hotel Jen is the transformation of Shangri-La’s Traders Hotels. Since these hotels have opened, it’s been offering fresh, friendly and fuss-free intuitive service to independently minded business and leisure travelers.
One of Manila’s most acclaimed fine dining restaurants, Mario’s has earned an impeccable reputation for great food and professional service. The dining room to the right is bright and intimate with plush banquettes, comfortable chairs, contemporary accents and a touch of class, which is what this place is all about.
Everything is made in-house including the dressing for their Caesar Salad made fresh and tableside. I’ve been visiting Mario’s more frequently lately as I’ve been holding business lunch meetings here every now and then since my office has moved to the ABS-CBN grounds mid this year. Service is always friendly and efficient at Mario’s by their long-standing waitstaff who has been with them for decades.
READ MORE:
Mario’s Celebrates its 40th Year
Classic Twist of Taste at Mario’s
Mario’s offers fine food in comfortable surroundings where I’m sure to have a great meal and always a good time. Last Wednesday night, during the APEC holiday, I visited Mario’s for an agenda outside the usual. From 10th of November until the 4th of December 2015, Michael Velasco’s art will be displayed at the restaurant for their clientele’s appreciation and prospective acquisition.
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Painter, muralist, and portraitist Michael Velasco has long held a strong fascination for the female form. His works – mostly featuring women as embodiments of grace, elegance, and humanity – are improvisations of the Modernist and Classicist idioms. In this series, Michael Velasco further elaborates on his fascination for the female figure finding inspiration in the work of a plethora of past and present masters like Waterhouse, Klimt, Sargeant, Bougereau, Degas, Whistler Stwart, Juan Luna, Jeremy Lipking, Daniel Greene and Scott Burdick.
Ricky Ow of Turner is one hella food connoisseur (I owe him my 2-Michelin Star Nobu experience some 3 years ago which really blew my mind and I was almost in happy tears while eating). When we were having a lunch meeting at Vask mid this year, he gave me a short list of his recommendations for new Hong Kong discoveries. When he said Ho Lee Fook, I had to look at his face to make sure he didn’t give that exclamation at the sight of my appetite. It was in fact the name of the restaurant. Cheeky eh?
The actual translation is “good fortune for your mouth.” During a business trip in Hong Kong last month, I couldn’t pass the chance to dine there. Alan and James were both game to look for the place and as luck would always be on my side, we didn’t have to queue long (probably 10 minutes tops) even if we didn’t have any table reservation.
Ho Lee Fook’s busy open kitchen decorated with mah-jong as counter tiles welcomes your arrival. On the right, a wall of gold cats wave at you forever. A big beautiful peacock reveals a staircase that leads you underground to the restaurant. It’s a collaboration of the old and new… say, imagine a posh part of Chinatown in New York in the 1950s or 60s, it’s quite dark, designed mostly with black furniture, stone walls, a dragon mural, a lighted mural of an old man and a backdrop of beer bottles.
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Ho Lee Fook is under the champion portfolio of Black Sheep Restaurants Group that also owns Burger Circus, Boqueria, Chom Chom, Motorino, La Vache!, Carbone and Stazione Novella. They specialize in developing niche, thought-provoking restaurant concepts and looking at the crowded dining room, I knew I was in for a special evening.
Sometimes life throws us a curveball and gets us a bit off track but we gain more clarity by staying on the course and channeling our energy in a positive direction. It has been said that the things that constitute one’s daily life are extensions of who they are, and the products they surround themselves with, a reflection of their personalities. These are what shape their moods and it is important that they always have these staples around, to keep them feeling good all the time.
Despite being subjected to an ever-changing environment and changing personal situations, one always goes back and sticks to the things that gives them that familiar comfort. Robinsons Selections, the premium grocery store for discerning shoppers, carries a wide range of items, including all the classic essentials.
Here’s a list of the feel-good favorites one can find in Robinsons Selections:
Nothing beats a refreshing bath. Keep yourself clean and looking great with products like Dove Oxygen and Nourishment shampoo and Ivory Original Bar Soap, plus the Gillette Fusion Body Razor and Johnsons Classic Baby Powder for that finishing touch.
Make any space comfortable and cozy with home care items like Downy Parfum Timeless Collection, Tide with Downy and Zonrox Original.
Unwind and be reminded of carefree days by snacking on all-time favorite munchies, like Oreo Vanilla cookies and Hershey’s chocolate bars, paired with either a cold Coke or Corona Extra Beer.
Dave (DYoung) and I headed out for lunch sometime August and he brought me to this quaint little sandwich shop beside the F7 building in Scout Rallos. He was mindful that I was trying to avoid rice and suggested that sandwiches were just the perfect alternate eating route. Dave ordered two sandwiches which we split between the two of us. Every sandwich comes with Crisps and Coleslaw, or soup for Four Cheese sandwich meal, which Dave surrendered to me. I enjoyed lunch that day and a few days ago, decided to bring dee boss JAD to try the restaurant.
I was slightly stress eating last Thursday and ended up ordering three sandwiches and an extra soup to share between us.
On the Table
The Cubano Cebuano Php 290
Authentic Pan Cubano with Lechon drizzled in its own drippings amongst ham, cheddar cheese, and their signature aioli. They threw in some lechon skin and pickled green and yellow mangoes.
This is Mr. Graham’s local take on the “Cubano” which was popularized by the Chef movie. It’s Cebuano since they use thinly sliced lechon as the highlight basted on its own glistening drippings and slapped with ham and cheddar cheese on authentic pan Cubano smeared with the house aioli. Don’t be surprised to hear a crunch since they added the lechon skin for good measure. It’s so rich and savory but balanced by the sweetness and acidity of the pickled green and yellow mangoes.
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Four Cheese, Bacon Please Php 250
Mozzarella, Cream Cheese, and Cheddar kept company with beer-n-onion-bacon-jam, then lightly Frico’s with Parmesan. Frico is when they fry the cheese on the bread to a nice crisp.
The first time was awesome but I wished there were more burnt cheese on the bread the second time around. I was looking for those nice little, almost quiet, crunches on the side when you bite into the sandwich and sharper saltier taste that contrasts with the delicious semi-sweet onion bacon jam.
Due to the APEC event this week please be advised of the below mentioned traffic disruptions:
Traffic
Aside from the closure of Roxas Blvd, travelers, residents and businesses can expect widespread disruption and delays along all major thoroughfares and at all major transportation hubs across Metro Manila. Most of the security measures and changes in traffic patterns will be concentrated in the cities of Pasay, Paranaque and Manila.
From November 15-20, the Metropolitan Manila Development Authority (MMDA) will implement a “stop-and-go” scheme for official motorcades, which essentially means that all traffic will come to a halt until the VIPs pass. This scheme applies to parts of EDSA, Roxas Blvd, Skyway and SLEX, as well as roads around Ninoy Aquino International Airport (NAIA).
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The MMDA has announced the following traffic schemes for the week of the event:
Flights
Officials at Manila International Airport Authority say travelers can expect a considerable number of flight cancellations of domestic and international flights during APEC. The tightest security of course will be at Manila’s Ninoy Aquino International Airport and the adjacent Villamor Airbase. No-fly zones will be in effect from November 17-20 across the city, particularly airspace in the vicinity of NAIA and PICC.
Last year, I reviewed ASUS ZenFone 4 and ZenFone 5 on this space and it was only 1-2GB RAM then. Earlier this year, ASUS created a trend in the market releasing the first smartphone in the world equipped with 4GB of RAM and we just went a little bonkers.
RELATED POST:
ASUS Zenfones Price-Friendly Technology
The time to unbox dawned upon us once again. This time, we are unboxing the ASUS ZenFone 2 Laser.
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The ASUS ZenFone 2 Laser is incredibly thin measuring only 3.9mm but offers an ergonomic design that gives a good grip on my hand. I’d probably describe this as “the feels,” which the youth these days refer more to “emotions.” The curved back helps the grip and my small index finger can naturally adjust the volume without any strain and serve as my selfie key. Its trademark concentric circle design with spin pitch of only 0.13mm complements the hairline metallic finish in the back cover. I have an iPhone 6 and if not for the pseudo-leather cover, I would’ve probably dropped my phone easily many times due to the flat and slippery surface.
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After the “feels,” I would normally wipe the screen since my fingerprints would be all over it. ZenFone 2 Laser has a 20nm anti-fingerprints layer on its cover glass which makes sliding and swiping the phone prints-free! Other than the special coating, ASUS ZenFone 2 has TruVivid Technology that only needs 2 layers of the sensor glass and air gap which minimizes the reflection on your screen and maximizes clarity and brightness.
“Oooh mama!,” exclaimed by someone excitable. That excited, jumping person happens to be me. I’d be highly strung if we are talking about Ooma in this case. People have anticipated the opening of Ooma restaurant since it’s the second partnership between two geniuses, Bruce Ricketts and The Moment Group. The first one, a favorite of mine as well, is Mecha Uma.
RELATED POST:
The Best of the Beast Dinner, Elbert’s Steak Room
Ooma is a play on the Japanese word “umai” which translates to good. At Ooma, they take good seriously. But not too serious that you take the fun and warm comfort out of it. Like most Moment Group restaurants, Ooma is hip and almost avant-garde… always in the trail of something new, bold and flavorful.
I missed going during their media invite as I was traveling in July but glad to go on a personal visit where it will be more relaxed. I tried to have dinner twice (once with Merry and another one with Dave) but the queue was super long that I ended up eating at Lugang Cafe during both missed opportunity. Finally, early September, somebody was able to reserve seats. I couldn’t sit still all day, excited for dinner.
Using the blueprint of Japanese cooking, much thought and passion are injected into each dish. Bold flavors built together to create something familiar and comforting, with new tastes based on the modern day palate.
On the Table
O Gyoza (5 pieces) Php 235
Gratinated mozzarella and cheddar cheese. Scallion. Togarashi. Unagi sauce.
Uni Sashimi Php 195
Fresh uni. Shiso. Ponzu Sauce. White Truffle Oil.
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Love that slithery silky texture of uni
Hanger Steak Php 495
Sous vide hanging tender. Sauteed mushrooms. White truffle oil. Sweet potato mash. Crispy baby potato. Pickle dressing. Ponzu butter.
Mmm-delish! My second or third favorite dish on the table.
Uni Udon Php 495
Fresh Uni. Shrimp. Onion. Fresh mushrooms. Nori crumbs. Scallion. Uni cream sauce.
This is probably my favorite dish in the menu. I love uni and I love udon. I remember learning how to make udon in Osaka back in 2005. These find silk threads with veneers of creamy and briny white sauce coating it, cuffed with uni, shrimp and mushroom bites, punch luscious luxury in my mouth.
Scallop and Tuna Aburi Maki Php 295
Torched scallop. Tuna. Cucumber. Sesame seeds. Nori crumbs. Scallion. Teriyaki Sauce. Spicy Mayo. Kimchi aioli.
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Aburi, meaning to burn something, is a traditional Japanese method of blowtorch, direct flame to burn. It can be destructive or tame and the art of aburi brings out amazing things – a different flavor and an enticing aroma that fills the entire place. An Ooma signature dish, the Aburi Maki list includes a full range of the best ingredients including top shelf delights such as hamachi, uni, scallops, and soft shell crab.
Ooma’s Scallop and Tuna Aburi Maki is also a favorite of mine. Love the taste of burnt something in my mouth, deeply smoky, faintly bitter and indistinctly sweet. Ooma provides a jar of soy sauce with a brush to lightly brush your maki with. It’s probably good training for folks not to dip their maki and overly doused it in sauce.
Hailing from Cebu, Kuya J restaurant’s success is now penetrating the Manila scene evidenced by its sixteenth branch opening in SM Megamall. The formal launch happened last Monday, September 14, 2015, dinner time, witnessed by its executives, crew and radio, TV and online celebrities gracing the event.
Interior design at Kuya J is clean, handsome, spacious and modern. Tables and comfortable seats can accommodate small groups as well as larger groups for family gatherings, or dining out with friends and colleagues. The branch in Megamall also has a private room for corporate meetings and celebrations.
Among their signature dishes are Kare-Kare, Beef Caldereta, Pochero Bulalo Tagalog, Lechon Kawali, grilled meats, and one thing their celebrity endorser, Jericho Rosales, cannot get enough of, Crispy Pata. Kuya J offers traditional Filipino cuisine, a treat we know and appreciate, and at an accessible price.
Speaking of Jericho Rosales, check him out below excited to share about Kuya J:
On the Table
Chorizo Dinamitas Php 170
Green chilies deseeded and filled with Cebuano chorizo, cheddar cheese, and carefully wrapped in light pastry and deep fried. This app is served with garlic mayo dip.
Pick one up and hear the opening crunch as your teeth sink into it, where the heat slowly lingers in your mouth like a lover not wanting to let go. The creamy cheese bursts from the inside like it’s been waiting for the right trigger to explode. The stuffing inside is incredible, swinging salt and sweet from the Cebuano chorizo. That spicy kick is manageable but if it’s too hot to handle, the garlic mayo dip cools down the rage and cuddles your tongue with garlicky creamy affection.
The observance of Eid’l Adha, one of the greatest feasts of Islam, falls on September 25, 2015, Friday. President Benigno Aquino III declared September 25, 2015 as a regular holiday throughout the country in observance of the Islamic Feast of Sacrifice.
September 25, 2015, Friday
Regular Holiday (nationwide)
Republic Act (RA) No. 9849
Eid’l Adha shall be celebrated as a regular holiday in the whole Philippines.
In this regard, employees who are assigned to work on this day will be given premium pay in accordance with their company’s existing policies.
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READS on WHERE TO GO during the holidays:
BRING your family or a date to the following:
The Tie that is Taiwan (Part 1 of 3)
The Tie that is Taiwan (Part 2 of 3)
The Tie that is Taiwan (Part 3 of 3)
Oh Hello Again Singapore (1st of 3 Parts)
President Benigno S. Aquino III has declared November 18 and November 19, 2015 as special non-working holidays in the National Capital Region. This is in line with the Asia-Pacific Economic Cooperation (APEC), a regional economic forum, which is being hosted by the Philippines. This APEC 2015 forum is established to leverage the growing interdependence of the Asia-Pacific region.
The APEC Economic Leaders’ Meeting (AELM) will be attended by twenty-one (21) world leaders and venue will be in Metro Manila in November 18 and November 19 of 2015.
Other November 2015 Philippine Holidays:
November 1, 2015, Sunday
All Saints Day
Special Non-Working Day
(ERRATUM) Nov. 2 is not a holiday (updated as of Oct 22)
November 2, 2015, Monday
All Souls Day
November 30, 2014, Monday
Bonifacio Day
Regular Holiday
November 18, Wednesday
APEC Leaders Meeting
Special Non-Working Holiday
November 19, Thursday
APEC Leaders Meeting
Special Non-Working Holiday
OTHER READS on WHERE TO GO during the holidays:
BRING your family or a date to the following:
The Tie that is Taiwan (Part 1 of 3)
The Tie that is Taiwan (Part 2 of 3)
The Tie that is Taiwan (Part 3 of 3)
Oh Hello Again Singapore (1st of 3 Parts)
Sentosa in Singapore (2nd of 3 Parts)
My Love Affair with Bali (1st of 3 Parts)
Memoirs of the Affair (2nd of 3 Parts)
A Whole Lotta Bali Lovin’ (3rd of 3 Parts)
One Friday Afternoon in Anilao
Between Bites TOP TEN Best Date Places, 2nd Edition 2012
Walk in the Spanish Era in BATAAN, Philippines
Between Bites TOP TEN BEST RAMEN PLACES 2014
Between Bites TOP TEN BEST PASIG RESTAURANTS 2014
BETWEEN BITES TOP 10 BEST DATE PLACES
Walk the World – Asia Travel Omnibus
Between Bites TOP 10 BEST about Bali
BETWEEN BITES TOP 10 BEST FILIPINO EATS
BETWEEN BITES TOP 10 BEST PAELLA
The empanada yo momma doesn’t know about. Okay, she does know about it. She should. Mama knows best and Mama Empanada could just very well be the best empanadas I’ve tried in Manila.
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One is definitely not enough. I am talking about a box right. Because there’s no question that one piece just won’t cut it. One box ain’t enough. I could finish all twelve glorious golden pieces, its crust beautifully baked to a nice gentle crunch. And inside that crisp outer dome, softness gushes from within this pastry.
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Oishi Great Lakes offers wholesome refreshment that goes well with meals, especially snack time. This new ready-to-drink juice are made with 100% natural juice that comes from the finest fruits and vegetables fused together to quench your thirst. No need to worry about artificial coloring, flavoring and sweeteners. It’s the refreshing way to add fruits and vegetables into your diet!
Swift Premium unveils the philosophy behind slow-cooking… #mmmTakesTime. Swift Premium Corned Beef was slow cooked to get that fork-pulling tenderness.
Swift Premium invited an exclusive and eclectic mix of foodies and lifestyle bloggers to Pio’s Kitchen on July 28, 2015. In this intimate gathering, bloggers discovered the slow-cooked flavor of Swift Premium Corned Beef.
After brief welcome remarks, dinner was promptly served. The bloggers were all too excited about the specially-prepared Pulled Corned Beef—made delicious by the cured and slightly-salted goodness of Swift Premium Corned Beef. Everyone completely savored the sumptuous beef flavors and juices that could only be the result of Swift’s unique slow-cooking process.
“Me athes una foto por favor.” I asked my Spanish friend Merry to teach me some Spanish words to help me get by during my Spain trip during my most recent Spain trip. Like, “La cuenta por favor” means you’re asking for the cheque. “Tu ta bien?” means everything is good? “Quanto cuesta” means how much, if you’re going around shopping. More importantly, especially if you’re traveling alone, one thing you should know how to say is, “can you please take my photo?”
That Spain trip was truly memorable. Other than it close to being an impulse, I was able to visit Barcelona, Madrid, Salamanca and Valladolid. I even kind of crashed a traditional wedding in Salamanca. There are many things to like about Spain. Their food was really awesome, from tapas or their little plates of dishes to callos, bacalao, paella, pulpo con gallega, and my simplest yet yummy discovery there, pimientos de padron. One thing though that really reminds me of Spain even when I was a young kid is what has become almost domestic to Filipinos, and part of our everyday consumption, is Spanish Sardines.
Between Bites is a FOOD, TRAVEL, and LIFESTYLE BLOG that AWAKENS an appetite for the GOOD LIFE.
LIVE a HAPPY, VIBRANT, POSITIVE LIFESTYLE!
GET a BITE of FOOD, TRAVEL, gadgets, ADVENTURE, culture, hip trends, music, movie, sports, poker, reading, FASHION, and EVENTS happening in and out of the Philippines.
Eating is a continuous event but in the spaces in between, my time is spent taking photos, traveling, dancing, hitting my drums, having fun, tinkering with the latest gadgets, conversing, writing, boxing, LOVING the people around me, LEARNING a thing or two, and PEDDLING HAPPY DREAMS.
I am…
Animated.
A glam ghost and the biggest dork
A ghetto queen, a jack of all trades
A revival, a reinvention, a rarity, a simplicity and complexity
I am a lover of JESUS!, food, dance, music, rain...
I have my own concoctions you can’t resist
–Magellan needed to discover
I LOVE the heat of the sun on my skin
And the wind blowing my hair
I LOVE wild laughter.
I LOVE making adventures out of the routine
I LOVE the lowest and highest points of my life
I want to build gardens of sunrise and sunsets
I move to the beat of rhythms and base. RnB.
I move to the beat of LIFE.
I move to the beat of LOVE.
I’m every inch human.
READ the 411 on Jane, the Peddler of Dreams, the Biter of Adventures, the Insatiable Traveler! Click HERE.
POP ME AN EMAIL! EMAIL: betweenbites@gmail.com
Majestic Angkor Wat in Cambodia
ME finding roots at Ta Prohm, Cambodia
SKY JUMP, Macau Tower.
Milan, Italy
Colloseo in Rome
Parasailing in Manukan Island, MALAYSIA
Recent Table Guest