Between Bites - Bites of Food, Travel and Lifestyle
An appetite for the good life!
Sango is not new to me. I’ve visited their first store in the Creekside compound along Amorsolo Drive in Makati back in 2007. They are known for their classic American hamburgers and cheeseburgers with a Japanese-inspired meat sauce that resembles a Sloppy Joe but has a cleaner and richer taste.
I love the movie “I Am Sam” and the fact that throughout the movie, they used cover versions of Beatles songs. One of the songs I love in their soundtrack is Blackbird, which could actually be a song about the civil rights movement.
“Blackbird singing in the dead of night
Take these broken wings and learn to fly
All your life
You were only waiting for this moment to arise.”
Another Blackbird is grabbing my attention and can get me singing all dining service long. Formerly The Library at Ayala Triangle in Makati, Blackbird is the newest restaurant of Chef Colin Mackay of Sala, Sala Bistro and People Palace fame. But prior to being “formerly The Library,” it was “formerly Manila International Airport” back in the day.
The very spot is the same location as the Neilson Tower that’s why the restaurant draws its inspiration from an aviation concept. Even the menu supposedly is inspired by the aviation tower with international flights, carrying European and Asian-influenced dishes.
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There is a bar and lounge fronting the restaurant and a hallway leads you to the main dining area with a beautiful winding staircase as a focal point leading to a second floor for dining and private functions.
There is also an al fresco area which has a second bar outside.
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The view from top will also show that Blackbird actually looks like a motored bird, an airplane-shaped restaurant with a cockpit, left and right wings. There are two clocks on display, one is Manila time and other set to California time. It reminds me of my clocks at home which are set Manila and Paris.
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Hands down, Blackbird has to be one of the top three most beautiful and interesting dining destinations in Manila. If you’re looking for a date place to impress a date or celebrate with a loved one, your layover should be at Blackbird.
On the Table
Grilled Octopus, Cucumber Pickle, Sesame Soy P580
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Flat Iron Steak, Kimchi, Green Onion and Ginger, Lettuce, Hot Sauce P980
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After a couple of busy Sundays and my sister’s Palawan trip, we were back to regular programming attending the 9am Sunday service at CCF Tiendesitas with the tot and hunting down new restaurants for our Sunday lunch.
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As I’ve been scouring the Metro for organic restaurants this year (I want the baby popeye to eat as much healthy and GMO-free food as possible), I decided to check out the recently opened The Farm Organics restaurant at Forbeswood Heights near Burgos Circle. They are quite known for distributing organic steaks and burgers which they supply in different stores. Their fresh-frozen meat products are available at Echomarket in Serendra and Centris, The Landmark Supermarket in Makati and Trinoma, and Gana Vida at BF Homes Paranaque. The Farm Restaurant is very well-liked at their first branch in Alabang Hills which paved the way to open their second one at BGC.
I used to frequent Bellini’s a lot from 2003-2006 with my birthday-mate Paolo G, who also loves a good food trip. That habit continued 2007 onwards since Bellini’s was one of my favorite Italian restaurants in the Metro, alongside Café Caruso, L’Opera, the old Amici in Don Bosco, and Segafredo.
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Café Caruso
Bellini’s who opened its doors in 1999 is already an institution in the Cubao Expo compound, also known as the Marikina Shoe Expo. They have also branched out and opened another one in Marikina. It’s been a long while since I last dined there.
I occasionally stop over to grab a couple of bottles of their in-house sweet wine but it’s been years since I actually tried their dishes. Over the weekend, I was in the area and decided to revisit the old favorite. At Bellini’s, the meal usually starts with complimentary bread sticks but the wait staff will also offer you their focaccia bread (P100) with a serving of olive oil and balsamic vinegar for dipping.
On the Table
Fettuccine Tartufo Funghi con Prosciuto P400
Instead of fettucine, I had it changed to Linguini. Request for fresh pasta (additional P40) as it can be a world of difference in texture and taste. I love love love truffle, even if it’s just truffle essence. There’s something about it that really draws me in. My favorite is still Mamou’s Lorenzo Pasta, while Chef Du Partie’s tartufo pasta comes very very close second (and you know why), and Cellar’s, Locale’s, and Amoroma (which actually includes black truffle shavings) a good third.
LuLu, it rolls off the tongue easily making your lips pucker up a bit, the word translates to one that is remarkable or wonderful, say “a lulu of a performance!” Even if I don’t say the word, my mouth starts pursing remembering the cuisine they offer with a contemporary variation. Quality is always paramount at LuLu, from sustainable ingredients to excellent table service.
Chef du Patron Tom Hines takes the helm of LuLu’s kitchen, bringing with him twenty years of international culinary experience in London, Hong Kong and the Philippines. He trained in the Ritz Hotel London with Master Chef David Nichols and held positions as Executive Chef Cebu City Marriott, Sous Chef in JW Marriott Hong Kong. Executive Chef Fridays Boracay, Operations Manager of Haagen Dazs Philippines, Head Chef in Wasabi Bistro and Sake Bar, creator, investor and Chef of Lemon café Boracay and now, Chef Patron of LULU Rockwell.
With Chef Tom managing the kitchen, we can only expect to leave happy and satisfied. Also checked their website and they got one of the most awesome restaurant website. Love the menu with the photos.
On the Table
Seared Scallops
In a carrot and pumpkin puree
This was a beautiful starter, a stunner. Scallop was seared perfectly, giving it tender hush of texture in the mouth. I love the subtle meat collapsing in the mouth against the sweet smooth pumpkin puree.
A lot has been said about famous Italian-American restaurant from Hong Kong, Linguini Fini. They have opened this week on the 3/F of Mega Fashion Hall in SM Megamall, the wing where global restaurants keep launching. Linguini Fini Manila is a partnership between The Moment Group, who has birthed successful concepts like 8 Cuts, Manam, Phat Pho and ‘Cue, and Hong Kong’s Homegrown Foods, founded by Todd Darling.
Not that it hasn’t been done in the past but lately there’s been a boom in advocating “organic produce and sourcing ingredients locally” among new restaurants. Executive Chef Vinny Lauria, who provisionally held camp in Manila for a month, intended the Italian dishes to be authentic, from process to quality assurance, but keeping certain flavors slanted to the local penchant. Linguini Fini remains true to its roots yet gives respect to homegrown local ingredients and culture.
The restaurant interior is extremely vibrant, its dining room very spacious with upholstered booth areas, and easy casual tables and chairs for those who like it more open. Walls are designed with street art by Dee Jae Paeste. Linguini Fini has that refined diner vibe, cool and hip yet sophisticated, with refreshing retro pops of color and an ambience of a cheery disposition.
Their kitchen makes everything in-house, from bread, pasta, pizza, soup among other things. Linguini Fini promotes local sustainability using native farm-sourced ingredients as much as possible but rendering global techniques. Your appetite is about to get satisfied.
On the Table
Ananas Panzanella P255
Bread, sundried tomato, cucumber, grilled pineapple, olives, herbs
We started off with Linguini Fini’s Ananas Panzanella. Others may find it unusual for bread to be part of a salad but this works. The glazed focaccia cubes provide a somewhat crunchy exterior but softer inside hitching with the marinated olives, the sweet citrusy smoky grilled pineapples, cool cucumber slices and zippy sundried tomatoes.
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Straccetti di Manzo P495
Seared rare beef slices, artichokes, gorgonzola, arugula, anchovy aioli
Our second anti-pasti was also a beautiful dish. Ever-lightly seared beef slices, almost similar to a carpaccio, paper thin yet beefy, are lifted by the drizzle of peppery anchovy aioli dressing. The chunks of gorgonzola sharpen some of the bites mitigated by the bitter-mint arugula while the roasted artichokes give an interesting texture.
IPPUDO known as one of the most popular Hakata-style Tonkotsu ramen has finally opened in Manila, Philippines. It literally translates to “One Wind Hall,” Ramen King-awarded Shigemi Kawahara went against the wind in revolutionizing ramen in 1985, offering specially crafted bowls in a comfortable setting. IPPUDO Philippines first restaurant is located at 3/F Mega Fashion Hall. It is very spacious and can sit close to 80 guests.
The dining room is divided into the smaller area and the main dining area for bigger groups. There is also a bar fronting the kitchen for those who’d like to eat and run after the last drop of their ramen.
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With IPPUDO opening, it just reinforces that the ramen craze in Manila isn’t over and in fact, would likely to stay for good as Pinoys have given a space for it in the culinary landscape. Numerous folks were very excited with news that the same group behind the tremendously successful Yabu: House of Katsu, pioneer of the Tonkatsu craze in Manila, is bringing Ippudo to the local scene.
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Between Bites TOP TEN BEST RAMEN Places in Manila
Lugang Café, Love at First Bite
At IPPUDO, each bowl must have a delicate balance of ingredients, broth and finely-crafted noodles. The ramen chef acts as the consummate story-teller in the kitchen, spawning art in every hot bowl. IPPUDO welcomes its patrons with much enthusiasm, knowing that every move from cooking to serving should be choreographed to perfect timing even down to the moment when the staff bids the customer, “…until we meet again.”
Last Saturday night was a family night out. After taking a road trip to Pinto Art Museum during the day and making another pit stop at 14 Four Café in Marikina, the evening was set to be spent with family. I scheduled a dinner and bowling night for the crazy fam.
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I asked Ma if she had any food preference that evening and she said crabs… and specifically said, not with sotanghon, which was how we usually order crabs (or fried with salt and pepper) in Chinese restaurants. With that said, I’ve scratched out basically all Chinese restaurants we go to in our neighborhood, King Crab, Annapolis Seafood and Hai Kang.
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Nestled amid the high-rise towers that pepper Bonifacio Global City, Mecha Uma is located in a seemingly quieter corner of 25th Street at the Fort. Almost hidden, it is a cut-stone requiring to be uncovered. The dining room is minimalist with elaborate wood frames hanging from the ceiling and the open kitchen as the focal point. The setting is comfortably intimate wherever you sit, even if you perch at the bar.
The interior allows the simplistic beauty of the dishes to really shine, same as Sensei Sushi where the background is thrown to oblivion, except for the food that inspiringly stands out.
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Chef Du Partie (CDP) in Rockwell
On the Table
Tuna P255
Coconut, foie gras mousse, roasted pineapple
Diced tuna, fresh and trumpeting with flavors inside a tuile-sandwich. The thin crisp wafer breaks gently exposing a bit of sticky sweetness, citrus, and a dissolving line of richness. The two nutty bites felt like every sense of taste was there, even a nearly imaginary heat. There was a crunch, then the flesh of tuna, the flavors, and instantaneously, a pleasing memory.
Ippudo hails from the ramen capital in Japan, Hakata (Fukuoka), and opened its doors in October 1985. Its popularity in Japan counting 65 branches all over the country made its founder Shigemi Kawahara the Ramen King of 2005. The restaurant has since then branched out to Hong Kong, Seoul, Singapore, Malaysia, Taiwan, China, Australia and New York. This September, Philippines will be added to that list.
Excitement has been stirred up with news that the same group behind the tremendously successful Yabu: House of Katsu, pioneer of the Tonkatsu craze in Manila, is bringing Ippudo to the local scene. Ippudo will join the early starters Tim Ho Wan, Lugang Café, 8Cuts, Osaka Osho, Boqueria and newly opened Saint Marc’s Café in the SM Mega Fashion Hall.
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FIRST SLURP OF IPPUDO RAMEN MANILA, PHILIPPINES
During a business trip in Hong Kong last year, I picked Ippudo as venue for a lunch meeting. We ordered deep fried oyster with wafu tartar sauce (HKD 38), Ippudo’s salmon cutlet (HKD 82), the Ippudo BBQ Pork Buns (HKD 28), Eel Rice in Stone Pot (HKD 68), Ippudo Karaka Ramen (HKD 78) and another ramen which name escapes me.
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Power Plant Mall is one of my favorite malls to go to and it is such an incentive to hang around there or shop when more and more exciting restaurants line up within the area. CDP or Chef Du Partie soft-opened Friday that weekend and we decided to grab Sunday brunch there.
The CDP logo is quite pretty in blue with caricatures of the chef-restaurateurs Malou Fores of Mamou and Recover Food fame, Kristine de Gallego-Locsin formerly of Lu, and Katrina Alcantara-Kuhn of Mesclun and Chuck’s Deli – the pregnant one on the logo who recently gave birth to a bouncing baby girl (congrats!).
I’m a fan of Mamou’s steaks, lorenzo’s pasta and key lime pie while I love Chef Katrina’s sourdough breads and dishes. The three ladies share a love affair for Paris, New York and Manila, a passion for food, wine and cocktails and fervor for life, family and friends and they aim to translate this into this restaurant partnership. “From wine, what sudden friendship springs!”
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Not to Miss Mesclun in Serendra
Malou Fores and French manager Anne Berges circulated the elegant dining room chatting with the guests. Malou suggested that we try sitting at the bar to have a different experience. I didn’t mind at all since I’m usually game with anything, especially if it’s anywhere nearer the kitchen. It only means distance between the food and I have become shorter. And who wants any degree of separation from great food? Certainly, not me.
The bar displays fruit-infused liqueur dispensers, which they use as base for their cocktails. A gorgeous cheese cart carries handpicked cheeses by Chef Katrina.
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I look around and there’s a lot of design detail put into the interiors. The ceiling has beautiful intricate wood work while gray concrete walls have different chalk illustrations, of which my favorite is the seemingly 3D illusion of a staircase. It could just be me but it makes the room feel bigger.
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The washroom also had a rustic yet stylish chic modernistic draw to it. There’s also an outdoor patio for dining. Overall, the CDP restaurant exudes a rustic elegance and charm clearly of la bon vivant spirit.
Don’t cry for me Argentina, the truth is Manila got La Cabrera too. All through my wild eating days, my mad existence, I kept my appetite, don’t keep your distance. I’m no Evita Peron addressing the crowd from the balcony of Casa Rosada but my cavernous desire for food sweeps a melody of broad emotional themes of keenness and inclination. My arms can go flailing left and right gripped with so much emotion springing from imminent hunger.
Over brunch last month, friends were telling me about La Cabrera. I proposed to visit with my sister a couple of weeks ago but she wasn’t in the mood for steaks so we hit another place instead. Yes, ‘the young and the beautiful’ trumps the older (and flabby) sister.
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An impromptu lunch last holiday Monday found me at La Cabrera. Rich dark woodwork and red brick stones highlight the restaurant interior while the Wild Wild West vibe runs throughout the dining room.
Framed cowboy and ranch photos, a quirky chandelier with kitchen utensils, an old typewriter, a barrel, vintage cameras, film reels, and mirrors complete the decor. Above the bar counter, signed wooden boards by famous guests are displayed.
La Cabrera is supposedly ranked 17th on the list of Top 50 Restaurants in Latin America and I think 2nd in Argentina. It’s a steak-focused restaurant and you know how I love my steaks. That’s why I never became a vegetarian… it’s a huge missed steak!
A couple of Fridays ago, I visited Red Panda again and dinner was made a little more special with Chef Goulding at the helm of the kitchen. It was a ticketed dinner presenting Red Panda menu from Chef Philip Goulding and paired with Manny O wines.
This dining event hosted by Red Panda aimed to transfer knowledge from expert practitioners in the hospitality industry to young and aspiring practitioners of French cuisine. It was also a fund raising event for the DEYTT (Disciples of Escoffier Young Talent Trophy) 2014 at the Restaurant and Bar Show in Hong Kong which will have Philippine delegates.
Red Panda’s Head Chef Donnah Elizalde assisted Chef Philip John Golding during this dinner.
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Chef Philip’s inspiration came from the concept of Red Panda, which is East Meets West where both sides of the world are being celebrated. He designed the menu with the use of Chinese and local ingredients with the application of French technique of cooking.
As most of us would like to escape the dreary repetition of day-to-day routine, I flee to find great encounters of food as a diversion. After a short trip to Tagaytay for some breath of fresh air, the route back to Manila presented an opportunity to explore what BF Homes restaurants have to offer. I’ve been meaning to visit The Girl + The Bull since it has been making the rounds of foodie conversations in the past few months.
It took several turns and a phone call to finally get a landmark and find the place. If you’re traversing Aguirre Ave. from President’s Ave, keep going straight until you go past a traffic light and see a low-rise white building on your right named Casa Alfonso Bed and Breakfast. There is no restaurant signage but printed on the glass door are the words, “Yep, you’ve found us.” You have reached your destination.
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The dining interior of The Girl and the Bull is a living glam rock space of art mainly in black and white motif with checkered flooring. No humdrum moments here as every corner has a modern or creative installation that attacks the visual… which later on I find continuous and uninterrupted on the plate.
A comfort food it has become, I crave for Persia Grill’s Chelo Kebab Combination (P285), 2 skewers that combine their chicken tikka and chicken morg. You can opt to change one for Kubideh or beef but I find their chicken meat the most flavorful and particularly juicy. The grilled chicken breast fillets are marinated with Persian spices and herb.
The spikes of light heat from the marinade are beautiful and complimentary tamed with their garlic yogurt sauce. It comes with a small serving of grilled eggplant that’s smoky and delicious.
Change your long grain rice to Biryani (P40) with deep fried onions for added height of flavor. I love creaming it all up with the garlic yogurt sauce, too much that Edward McCullen will finally be able to resist my beauty.
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My favorite part of every week is when I get to spend quality time with family. What comes close second is discovering new joints to have sumptuous meals in with people I love. My sister and I trooped to Fort to find The Bowery, which is from the same group genius behind Nolita, L.E.S Bagels and one of my Ortigas favorites, Borough.
Borough opened in 2010 at the Podium mall whipping foodies into a frenzy offering round the clock New York comfort food. I’ve practically ordered every single thing on their menu the countless times I’ve been there. That’s why I was very excited to check out The Bowery.
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Borough, Restaurant that Never Sleeps
The Bowery has strong handsome interiors with a discolored brick wall and mostly in dark wood tone.
On the Table
Raw Oysters on a Half Shell (3pcs) P180
Citron Patron Vodka Mignonette
Fresh oysters distilled in vodka and garnished with cucumber relish.
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Lobster Shrimp Truffle Mac and Cheese P1200
Crème Fraiche, Cream Cheese, Cracked Black Pepper, Garlic, Mozzarella, Truffle Oil
Foodies have been raving about this and if you want to indulge yourself in a more luxuriant version of our favorite Mac and Cheese, you should go check this out. The Bowery amplifies the dish with the presence of lobster, shrimp, and truffle essence.
Target that evening was initially a music-themed game night at Nomama in Capitol Commons but Tuesday traffic was horrible so Nats and I detoured to find a good restaurant to have a quiet dinner in and catch-up.
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Between Bites TOP TEN Best Kapitolyo Restaurants
I’ve visited Avi Bistro two weekends ago and Greeka Kouzina prior and saw that Hiyas was the only one I haven’t tried and made the suggestion to Nats. Hiyas has simple interiors that crosses modernity but has traditional sentiments. I love the use of space and mason jar droplights. There seems to be a reading area on the right with shelves of books displayed.
Breakfast may be the most important meal of the day but that theory is debunked on Saturdays and Sundays. Brunch is the most important meal of the weekend. Weekend is the only part of the week sleep is relished and we are not forced to an early start.
There is nothing not to love about brunches. It makes you catch up on a meal you almost missed and bridges the start of the day and mid-day into one appropriated time or excuse to eat. It’s the best time to recap the week and relive Friday and Saturday’s fun over a sumptuous meal.
For those who make most of their weekends partying the night away, usually somewhere at the Fort, and are still too drunk to cook, munch on some great brunch at Main Street along Upper McKinley Hill. No I’m not reminding myself since I don’t drink (hic!) but I do eat and I eat quite a lot.
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Take a Right Turn to Main Street
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I find myself returning to Main Street, this time to try their brunch menu. If there is a chic interior, this is the male counterpart. It has a handsome simplicity that’s bohemian, elegant and trendy. The bike is still there hanging along with some framed travel photos and I still want to pilfer some of their vinyl records. They got some awesome records there like Black Sabbath.
But I’d probably rummage their kitchen first.
On the Table
Brewed Barako Coffee P70
Main Street Frittata P260
Three eggs, fried chorizo, cherry tomatoes, kesong puti, tangy sour cream topping
Fluffy eggs frittata with pleasant salty chorizo bites calmed by the anecdotal presence of tomatoes, kesong puti and sour cream.
“Don’t panic, it’s organic.” Some people need to be given the right motivation to start eating right and living right. As we grow older, we get more armed with the knowledge of what’s good for us and what’s bad for us and we’ve become less willing to compromise. I’m still talking about food. The Wholesome Table at BGC Central uses produce that comes from organic sources and it gives us the confidence that we are not harming our bodies even if we eat a little bit more.
Consecutive weekends including Saturdays saw me spending time with family. Last Saturday night, it was date time with brother bro bro, my Twinee, Twin. Since both of us are trying to take care of our bodies better (the most I do is say, “take care body!”), we were very excited to try a new organic restaurant that serves comfort food. Owned by the Elizaldes, The Wholesome Table stands at the location of former Aria Cucina Italia, famed for its Boracay branch.
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We were targeting an early dinner but all that’s available to order at 6pm are the salads and pizzas. Low-carb diet makes me want to stray from the pizza but since there are no other choice until 630pm, we decided to start with these. Dining interiors of The Wholesome Table are very impressive.
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“We use meat from grass fed cows that are raised without artificial hormones and antibiotics. Our poultry and eggs are all free-range. We source local products whenever possible. We serve wild-caught seafood. Except for our cheese, which comes from local and organic sources, we do not use any other processed ingredients. You won’t find high fructose corn syrup in any of our food and drinks. All our sauces and condiments are natural and made from scratch. We use healthier alternatives wherever we can. We promise you that this list will grow as long as better food choices are made available. So go ahead and find comfort knowing that you are about to eat something truly nutritious and delicious, on your wholesome table.” – The Wholesome Table
On the Table
Bread and Butter
Beautiful bread to start with. I only wish they served it warm.
Chicken Dukkah Salad P420
Hearty salad made with dukkah-coated grilled chicken, roasted squash, tomatoes, sliced red onions, cucumbers, crumbled feta cheese, sunflower seeds, drizzled with balsamic vinaigrette
The Wholesome Table’s chicken dukkah salad was a delicious salad to get your appetite going and it tasted fresh as fresh can get. The grilled chicken was a great protein and added punches of flavor into the green ensemble.
Move over BF Homes and Tomas Morato-Timog area! Kapitolyo is aggressively becoming a hotspot for foodies especially with new restaurants sprouting in the area. In the last month or so, we’ve seen at least 6-7 new eating destinations launched there, and at least 8 others in a 3-4 month period. Watch out for my TOP TEN list this week listing down all the new ones to target.
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Between Bites TOP TEN BEST Kapitolyo Restaurants
After Saturday date night (bonding time) with my brother, Twin, he decided to join my sister and I in the 9am CCF Service last Sunday. The plan also for that day was to have a “Baby’s Day Out” and go swimming at Ace Water Spa, too bad I wasn’t able to join since I had a prior engagement. Knowing the grumblings of my tummy, of course, I couldn’t miss lunch.
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Look at that naughty smile! 🙂
Like there’s a plan to annihilate Tita or something. GULP.
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Avi Bistro has simple but charming homey interiors with spots of interesting chic trimmings. The right wall is a two-toned brick wall with the upper half oyster-colored and the bottom, red-painted.
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Written on the wall are the words, “Home brought closer to you,” which is an indication of what the kitchen repertoire is. Avi Bistro aims to make you feel right at home, relaxed and enjoying their comfort dishes.
On the Table
Amigo Crisanto’s Chili Con Carne P155
Choice of rice or nacho chips, sautéed ground beef infused with spices and topped with sour cream
Price points at Avi Bistro are very affordable. Their Chili Con Carne as an appetizer can likely serve 2-3 people while waiting for their mains. The sautéed ground beef is mixed with smashed refried beans and brown pinto beans then garnished with chopped green chilies, cheese, and sour cream.
I wish it was a little wetter than thick but it didn’t disappoint at all.
Papa Jack’s Crispy Chicken Adobo Overload P210
With choice of rice or mashed potato, 3 hours slow cooked chicken legs in Avi Bistro’s rich adobo sauce infused with dark chocolate and gravy
This was my favorite out of the 5 dishes we ordered. Yea I was able to escape ordering 5 instead of 3 (which my sister had pledged me to do) since we were 3 folks this time instead of 2.
I don’t know who Papa Jack is but he is rightfully the Papa of Chicken Adobo since it was so goooooooood. It was a simple black bowl with two pieces of chicken and gravy over hefty amount of rice. The chicken parts were likely fried first to a crisp and then coated with this peppery and garlicky adobo sauce that had me eating one spoonful of white rice after the other. Was I supposed to be on a no-rice mission? Abandon ship!
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