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Chi ayu tempura is a delectable dish of young fish
This festive month of July, Kitsho proffers fresh catch that’s farmed from the wilds of Japan’s vast seascapes. These prized catch are sought-after staples throughout Nippon-land this time of year.
Fresh water fishes are available only during the summer months of May, June, July, and August. These fishes are delivered to Kitsho’s kitchen fresh, and not frozen. That’s why diners will get to taste the salty-sweetish aftertaste that’s peculiar to fresh fish concoctions.
Diners who join Kitsho’s ‘Yukata Challenge’ get to enjoy a few perks.
Some of these savory dishes include mebaru shioyaki (boiled saltwater fish), chi ayu (young fish tempura), mebaru nitsuke (saltwater grilled fish), and ayu ( fresh water grilled sweet fish). The price per dish is P1,380 inclusive of VAT.
Ramen dishes plus chahang and gyozu will be offered with the a la carte buffet. There will be no buffet spread setup so everything that diners wish to sample and savor will be prepared only when ordered. Thus, everything will be served right off the flame.
Fresh water sweet fish is best served as a yakimono dish!
The lunch buffet is priced at P1,356 while the dinner buffet is valued at P1,536. Both meal prices are inclusive of VAT and service charge.
Like the barong tagalog or the terno, the Kimono is Japan’s national costume. The intricacies of wearing it was briefly shown in the movie “Memoirs of a Geisha.” Arthur Golden made a more detailed sketch of the kimono in his celebrated historical novel.
Mebaru Nitsuke, saltwater grilled fish, is one Kitsho’s featured dishes in its summer cuisine.
The yukata, or summer kimono, is usually woven with a lighter fabric and worn usually in the summer months. July is the height of Japan’s summer season and Kitsho wants to celebrate this festive occasion with ‘a ‘Yukata Challenge.’
Diners enjoy a 10% discount from all his/her orders, except the a la carte buffet, if he wears a yukata when he/she dines at Kitsho. He/she should take a photo and post the snapshot in his/her Facebook or Instagram account with the hashtag “#iamKitshoKimono” . He/she needs to make his/her post public so everyone can see.
Mebaru shioyaki, boiled saltwater fish, is a purist’s delight!
Diners can invite their friends to share their post. The diner who gets the most number of shares wins a prize – a gift voucher worth P5,000 – from the F&B team. In case of a tie, the aggregate reactions garnered by the contending posts will be the tie breaker. The yukata challenge starts on July 1, 2019 and ends on the midnight of July 31, 2019. The winner will be notified thereafter.
Kitsho Japanese Restaurant and Sake Bar is managed and operated by MCK Millennium Food, Inc. and is conveniently located at the ground level of Hotel Jen Manila, across the sprawling CCP Complex, along Roxas Boulevard’s sunset strip on the historic Manila Bay Area.
The yukata, or summer kimono, is worn in the sunny months and is woven with lighter fabrics.
For reservations, simply call the restaurant’s trunkline no.(02) 994-3623 or Ms. Malou Manzano through telephone no. (02) 877-63-79 .For more details, simply visit Kitsho’s social media pages .KITSHO FB|| KITSHO instagram|| KITSHO twitter
When you say gin in the
Philippines, only one brand comes to mind: Ginebra San Miguel. Wherever you are, whatever your status,
whether celebrating milestones or unwinding at the end of the day, it has
become part of the Filipino’s way of life.
Perhaps this is because
Ginebra San Miguel represents more than a drink. It is a testament to the
passion, perseverance and the unwavering spirit of the people it has served for
almost two centuries.
Alex Calleja, Ron Molina, Brand manager for GSM, Pia Wurtzbach, Robert Jaworski, Sue Ramirez
The Birth of an Icon
The story of
Ginebra San Miguel is the story of a drinking culture that began on March 10,
1834. From its humble beginnings in a small distillery in Quiapo, Manila,
Ginebra San Miguel, the first-ever gin in the Philippines, was initially
produced to cater to the affluent and colonial elite who stayed on in Manila and
later shared with other wealthy Filipinos. Back then, Ginebra San Miguel was bottled
in 20-liter glass jars wrapped in rattan weave called the dama juana.
Left to right Tooper Tupaz_Chef Laudico_ Robert Jaworski_ Sue Ramirez_Mr. RonMolina_ Brand manager for GSM_Pia Wurtzbach
already an award winner as early as the late 19th century, became
the most sought-after liquor drink by Filipinos. As Ginebra San Miguel grew in
demand, it also became more affordable to the working class Filipino when it
was bottled in 1 liter glass containers called the frasco.
modernization and improvements in production technology, Ginebra San Miguel
introduced in the 1950s the image of St. Michael the Archangel vanquishing the
devil, painted by Fernando Amorsolo (who would become the first National
Artist), in its Bilog and Kwatro Kantos bottles.
Since its creation, Ginebra
San Miguel has been a witness to the changes that shaped and defined the
Philippines. It has
withstood the test of time, the challenges of war, the transitions of
governments, and even technological developments. Ginebra San Miguel
evolved from being a drink of the elite to winning the hearts and taste buds of
the masses. Today, Ginebra San Miguel is considered as one of the country’s most respected and iconic brands
and has become part of Philippine history, culture and tradition.
Celebration 185 Years in the Making
As a brand patronized for more than nine
generations, Filipinos celebrated Ginebra San Miguel’s 185th
anniversary this year as One Ginebra Nation – a celebration highlighted on
World Gin Day last June 7, 2019, at Seda Vertis North, Quezon City.
True to its One Ginebra Nation theme, the event
featured food and special gin cocktails prepared with ingredients from Luzon, Visayas
and Mindanao. Chef Rolando Laudico created sumptuous dishes to pair perfectly
with the gin concoctions of top mixologists.
Ginebra San Miguel
Calendar Girl, Miss Universe 2015 Pia Wurtzbach, GSM Blue endorser, actress/singer
Sue Ramirez and GSM Premium Gin ambassador, comedian/writer Alex Calleja prepared
elevated Ginebra San Miguel drink mixes with the world-class mixologists.
Kalel Demetrio paid
tribute to Luzon with his Beautiful With
A Heart gin concoction, made with Kamias juice and Blue Sampaguita spritz.
Enzo Lim created the Carabao Cocktail
that highlighted the sweet Mangoes of Visayas. Mindanao’s Tablea and Durian was
mixed beautifully in Icy Mariñas’ Shalalala.
While everyone enjoyed the free-flowing gin
cocktails and delicious food, the highlight of the night was a musical spectacle
chronicling the 185 years of Ginebra San Miguel. Directed by award-winning director Rommel
Ramilo and starring Miss Saigon alumnus, Gerald Santos, the venue was
transformed into a theater and the guests were treated to outstanding performances
showcasing Ginebra San Miguel in the different periods of Philippine history. Adding
excitement to the program, the brand endorsers surprised the crowd with their
participation in the show.
185-year journey, Ginebra San Miguel has certainly been there in good and bad
times, being one with the people.
“Ginebra San Miguel mirrors the resilience and
the never-say-die spirit of the Filipinos. As the pioneering gin in the Philippines, we take pride in its legacy because the story
of Ginebra San Miguel is the story of the Filipino people,” said Ron C. Molina,
Ginebra San Miguel Marketing Manager.
The World Gin Day
festivity was just the beginning of the One Ginebra Nation Tour. Gin lovers can
look forward to promos and special Ginebra San Miguel packages in selected bars
nationwide and by checking out www.oneginebranation.com. Moreover, be on the
lookout for the One Ginebra Nation Truck touring the country with special
For 185 Years, Ginebra San
Miguel has been with the Filipino people no matter what. Today, across the
nation, we toast as One Ginebra Nation.
The country’s top culinary school, the Center for Culinary Arts (CCA
Manila) is maintaining its reputation as a pioneer and innovator in the
culinary academic field. To highlight
its baking programs and short courses, CCA Manila invited Chefs Miko Aspiras
and Aileen Atanacio for the secondary launch of their much sought-after book ‘A
Piece of Cake.’
Formally launched last April, the secondary launch last May 21
introduced CCA Manila students and guests to the sweet creations of the two
innovative pastry chefs. They
collaborated on this book project which took them two years to finish, which
featured dozens of pastry and cake recipes that can be recreated in one’s own
During the event at CCA Manila’s USDA Theater, Chef Aileen prepared her
own take on the New York Cheesecake. The
special cake is featured in the left side of the ‘A Piece of Cake’ cover. Starting from scratch, she showed the
audience why she deserved all the accolades that the book is getting. On the other hand, Chef Miko created his
decadent New York Cheesecake Entremet.
Although seemingly tedious to prepare at first, the cookbook guides
bakers on the step-by-step process. It is a truly indulgent cake created by a
pastry chef at the height of his creativity.
With a heightened awareness on how businesses and careers in baking and
pastry arts are booming all over the world, CCA Manila is offering the
“Certificate in Baking and Pastry Arts Course”, a program designed to provide
students with a strong foundation on baking and pastry arts, supplemented by
The program includes food safety, knife skills, baking math, green chefmanship,
nutrition, preparation and serving of coffee, among others. In the one-year program, students will also
be introduced to the operations of a bakeshop, patisserie, and cafe.
For those who are really interested to enter the baking and pastry field
but do not have much time in their hands, they can choose instead to enroll in
CCA Manila’s “Fundamentals in Baking and Pastry Arts Course (FBPAC).”
The FBPAC is a 13-day comprehensive hands-on program (total of 84 hours)
which will introduce students to the essential skills and give them knowledge
on food safety, baking math, green chefmanship, baking techniques and methods.
There is also an intensive application of principles and techniques
allowing students to become knowledgeable to produce various baked and
patisserie products including breads, cakes and cake decoration and chocolate
confectionaries. Advantage of this short course includes sessions concluding
with a group tasting and a critique of the day’s work by the chef-instructor.
For inquiries on CCA Manila and its various programs and short courses,
call 02 218-8566 or 0917-5059370, e-mail: email@example.com or visit
Last Friday, June 7, 2019. we had a media and bloggers day event at Diana Stalder Megamall Branch. I already expected that it’s gonna be a big traffic because it’s weekend. People gonna rush to their nearby provinces, some are having their weekend shopping and groceries. It is not a Friday payday though. During the event at Diana Stalder we learned that there are so much to offer in the 3 branches of dS, one of those is the reseller package for those who want to start their own small business.
Winners of the Mouth Piece Guessing Game with Diana Stalder Executives
Winners of FB Tagging and Sharing game
Top 3 winners of Instagram most likes post
The Winning Team of the Mouth Piece Guessing Game
Runners Up of the Mouth Piece Guessing Game
Runners Up of FB Tagging and Sharing game
Media and Bloggers together with the Diana’s Stalder President and CEO Dina Stalder, Operation Manager Roma Leonen, and Diana Stalder’s Skin Vigoration avid client Khaye Cortez
Media and Bloggers
Food served from DS Cafe during the media and bloggers day
Nowadays, there are so many success stories regarding online business. As long as you have your own laptop or a smart phone with data or internet connection then you can start the business with Diana Stalder and best of all you can become your own boss.
All you have to do is to an initial capital of PhP25,000.00 to purchase any of the Diana Stalder’s products and you can get an outright discount of 25%. Yes, you will get an outright discount of P6,250.00 and you will only pay the P25,000.00 worth of dS products for only P18,750.00 and you will be given a membership card to become a full pledge Diana Stalder reseller team.
For those who doesn’t have that big amount like P25,000.00, if you have your own kid or you yourself is a student and currently enrolled. You may only need to show your school ID or registration card with your P2,500.00 you can start with the business too and the same thing you will get an outright discount of 25%. By the end of 2019, and you were able to accumulate your purchase upto P100,000.00 worth of products. Just show your previous receipts and records and you will get a 15% rebates on the total purchase.
If you want for a bigger percent of discount. you may check the bracket below. Click on each picture to magnify.
Since June is the month for all Dads, You may give Dad a gift of a relaxing date. Switch him off from his usual busy life. There are so many fun activities that you can do with your dad to show him just how much you appreciate him. Let him unwind and enjoy a good pampering session with the whole family at Diana Stalder.
Avail treatments starting with our 15-step Signature Facial Supreme followed with a luxurious Casmara Reaffirming Mask with peel-off technology providing detoxifying and firming effects. It contains vitamins and amino acids that reaffirms, soothes, and tones skin with an intense cooling effect that will surely give Dad and the whole clan a balanced, matte, clean, renewed and youthful skin.
To complete the pampering, let Dad experience a soothing and relaxing complete body massage where he will definitely feel calm, relieved and rejuvenated. All treatments are priced for only P1,869 valid for the whole month of June 2019.
Of course, Dad will not go home
without a surprise. Diana Stalder will give the first 23 Dads who will avail
our ‘A Date with Dad’ promo a Free DS
Men’s Personal Care kit consisting of a dS Deo Roll-on 60ml., dS Masculine Wash
120ml., dS Skin Hydration Lotion 100ml. & dS TeaTree Soap 120g. worth P
758.00. So book a lasting experience with Dad at the following dS branches
where you can dine in with organic and healthy meals at our dS cafe.
All these products are a perfect
combination for the best summer vacation! So visit Diana Stalder Branches NOW
and check these summer combos off that holiday checklist!
To learn more
of Diana Stalder’s products and services, visit the official website at www.dianastalder.com and follow us on our social media accounts;
HOFEX 2019 medalists. L-R Chefs Kerwin Funtanilla, Miguel Antonio Lorino and Krystle San Juan.
As the country’s pioneer institution that takes great pride in uplifting Filipino culinary heritage to the world, the Center for Culinary Arts (CCA Manila) has been proudly leading Philippine cuisine’s remarkable journey towards international recognition for almost two decades. Taking every decisive step in bringing home-grown flavors to their rightful place among the world’s best, CCA Manila synergizes leadership, passion and innovation in keeping this gastronomic legacy alive and strategically positioned in the future.
Apart from putting Filipino heritage food in the global limelight, CCA Manila recently celebrated the triumphs of Filipino talents in the HOFEX-Hong Kong International Culinary Classic (HKICC) 2019, where three of its chefs — Chefs Kerwin Funtanilla, Krystle San Juan and Miguel Antonio Lorino won in various categories.
Chef Miguel Lorino’s entry won Silver Medal in the 2019 HOFEX Competition (Sustainable Seafood Seabass category).
Chef Miguel garnered a silver medal in the Sustainable Seafood Seabass category and a bronze medal in the Beef Hanging Tender category. Chef Kerwin won a bronze medal, also in the Beef Hanging Tender category while Chef Krystle also won a bronze medal, this time in the Porkloin category.
“We are proud to carry the flag and flame on for Philippine cuisine. These contributions and achievements positions CCA Manila at the top of the professional culinary field,” said Dr. Veritas Luna, CCA Manila Chancellor. For more information on CCA Manila, call 02 218-8566 or 0917-5059370, e-mail: firstname.lastname@example.org or visit website: cca-manila.edu.ph.
Hospitality arts school celebrates 10 years by continuing hospitality education excellence
Marcial Pimentel III
Founded in 2009, the Asian School of Hospitality Arts (ASHA) had a vision to improve the lives of those who aspire to be in the hotel and restaurant industry by honing their skills and increasing their employability. A decade later, ASHA has become the top training center for those who want to become globally competitive hospitality leaders of the future.
“For the last 10 years, we have exposed our students to the real world and ensured high-quality training for them to be ready and fully equipped,” said Angelina Blanco, Dean and Director of Career Development and Placement, ASHA.
Bridging the Gap in Hospitality The tourism industry is booming so is the demand for services from these fields. To fill in the gap, ASHA has been taking a holistic approach in providing hospitality education through the years. From theories, skills, and the right working attitude, ASHA trains its students to be highly competitive through its courses and training.
“ASHA offers ‘a real world’ education, meaning what we teach is actually what’s really going on in the industry. Our instructors are industry practitioners. For example, we have an executive housekeeper who’s teaching housekeeping; we have an actual F&B manager who’s teaching food and beverage service,” Dean Blanco said.
ASHA school offers both college and short courses in its two branches: Antipolo City, and Kamias, Quezon City. ASHA offers two four-year courses: Bachelor of Science in Hotel & Restaurant Management, and BS Entrepreneurship. It also has certificate programs which can be taken for a year such as Professional Cooking with Certificate in Hotel and Restaurant Operations, Barista with Certificate in Hotel and Restaurant Operations, and Certificate in Hotel and Restaurant Operation. ASHA also offers a 2-year diploma course in hospitality management.
And to further help the industry, ASHA also helps professionals through its short courses focusing to help the staffs and officers from the hotels, restaurants, and resorts in all the areas of operations.
Moving Forward and Beyond For its 10th year, ASHA has just been granted the permission to operate the Senior High School Grades 11 and 12 with the ABM (Accountancy, Business, and Management) track, and also the technical vocational track in hospitality arts which includes culinary, F&B service, housekeeping and front office. With these new additions, the institution stays true to its promise to provide a stronger foundation for its graduates – the future hospitality leaders – by beginning the formation of the students in the early stage.
Also in line with ASHA’s 10 year is the strengthening of partnerships with government agencies, such as the Department of Tourism, TESDA, and the Commission on Higher Education. The institution also continues its strong relationships with different private companies regarding internships abroad for its students.
For the last years, these strong partnerships have helped students to have on-the-job training with pay for two to three months, and to have a one-year internship with pay in the USA after they graduate. Aside from that, these helped ASHA’s graduates to land quality jobs in the hospitality industry with 95% employment rate.
Maria Mishael Musñgi
Breed of New Leaders ASHA has been consistently producing quality graduates and which resulted in a high employment rate. One thing here is clear here: it brings out the best from its students. ASHA’s key to have quality students is a healthy school environment. Although having a small population, keeping a small student-and-teacher ratio offers a more focus session with the instructor and its students in the classroom, the school has students coming from different backgrounds, and are fueled with same dreams and passion with the institution.
Misha Musngi, a 35-year-old student of Batch 2019, is one of the students that can attest to its good environment. Breaking the barriers and defying the odds as she’s a living proof that age will not stop you in achieving your dreams, “I admit, the hospitality industry is a glamorous field and some industries are discriminating when it comes to age. But when I entered ASHA I learned from Dean Angie that age is just a number, ASHA will help you pursue your dreams,” Musngi said.
Was once a lost star, Misha found her passion reignited when she entered ASHA, “I used to be a student from a university taking up commerce, but the fire was lost back then. It wasn’t for me. I went to different places to find that light once again. When I returned to the country, I saw my passion came back. Since the talk I had with Dean Angie, I get to love myself and also love more of what I am doing. I am very thankful.” said Musngi.
Marcial Pimentel who’s also part of Batch 2019 and is the recipient of ASHA’s Environmental Management System Award also has a story to share about his experience. Pimentel who was once a medical technology student found himself to change hearts in the middle of the semester to pursue hotel and restaurant management, “I just felt that it wasn’t for me so I went back to my first love and my passion which is for cooking,” he shared.
Pimentel’s goal was like the story of everyone: succeed in life and save enough for the family. But for him, the difference is to follow his wife and daughter abroad and to make the family whole again. With him finishing his studies, he’s one step away to make that goal into a reality and his key ingredients to finish his study are more than just the people that are near to his heart, “Attitude will play a big role in success. Always be honest with yourself and follow your heart. Like from the lesson in culinary school, if you don’t want what you’re doing the results maybe half-baked. I also try to be the best version of myself, and do everything with integrity,” he shared.
Eco-learning for a Sustainable Industry Making it a unique hotel and restaurant learning institution, ASHA is among the few hospitality arts school in the world today that advocates green hoteliership anchored on a very dynamic Environmental Management System that continuously undertakes green initiatives for the tourism, hotel, and restaurant industry.
ASHA has become a pillar of hospitality arts education that pivots toward environment-focused practices embraced by every student, faculty member, and administrator. Its history and the future ahead have been etched at the very heart of Mother Earth.Enrollment is ongoing. For more information on ASHA, please call 928-2641/570-9246, or follow FB: Asian School of Hospitality Arts or website: http://www.asha.edu.ph.
Sofitel Philippine Plaza Manila honors the Man of
the House this Father’s Day in a weekend’s worth of exciting daddy-and-me
activities, sumptuous gastronomic feast, and relaxing retreat in an urban
FATHER’S DAY FEAST AND MINI-GOLF TOURNAMENT AT
SPIRAL | June 14-16, 2019
Father’s Day weekend with a sumptuous feast spread across Spiral’s 21 dining
ateliers. Indulge in featured specialties including Shanghai-style pork ribs
from the Chinese Wok, crab curry stir fry from the Thai atelier, and beef lasagna
from the French Stove.
16, make the afternoon more special with an exciting outdoor activity with Dad
playing mini-golf in a fun tournament to be held at Sofitel’s very own 18-hole
putting green. Guests availing of Sunday brunch are eligible to join the
competition with free-flowing
beer, wine, and soda. Terms and conditions
14 (Friday) – Dinner is available at Php 3,600 nett per person
15 (Saturday) – Lunch is available at Php 3,500 nett per person while dinner is
available at Php 3,600 nett per person
16 (Sunday) – Father’s Day brunch is available at Php 4,750 nett per person inclusive
of a chance to join the mini-golf tournament while dinner is available at Php 3,600
nett per person
a relaxing poolside dinner with Dad over grilled favorites and free-flowing
beverages set against the spectacular view of the bay. Sunset Bar features a
Filipino fare, grilled seafood and meats, fresh
salads, native desserts and tropical fruits with free-flowing iced tea, soda, local
and international beers including San Miguel Light, San Miguel Pale Pilsen, Weihenstephan,
and Heineken, and a selection of wines and cocktails. Celebrate with family al
fresco as live musical entertainment serenades gourmands in this outdoor feast.
Bar Brews and Barbecue is available at 6:30pm to 10:30pm for Php 2,700 nett.
Honor Dad on his special day by treating him to an
intimate lunch or dinner at Le Bar. Enjoy a bespoke dining experience as you
spend some quality time while indulging in Le Bar’s special menu highlights including
a barbecue platter with baby back ribs, beef short ribs, Hungarian sausage, and
sides of baked beans, fries, and corn on the cob available at Php 2,000+++;
Surf and Turf platter with tenderloin, lobster, truffle jus, mushroom confit,
grilled asparagus, and pumpkin-potato puree available at Php 1,800+++;
Coffee-crusted Beef Short Ribs available at Php 1,500+++; desserts like Coffee
French Trio with espresso macaron, Bailey’s opera cake, and coffee chocolate
cremeux available at Php 550+++; Salted Caramel Apple Frangipane available at
Php 450+++; and The King with banana rum chocolate ganache, sponge cake, and
chocolate crumble available at Php 400+++.
Dad with a relaxing experience at Le Spa with 20% discount on signature massage
treatments including Aruga massage, Marrakech Sweetness, and Filipino Pride
Hilot; facial treatments including Hydration facial and Purity Radiance facial;
and body scrubs like Mango Delight scrub and Sweet & Salty scrub. Special
offer is available every Monday-Thursday, 10am-3pm.
inquiries and reservations, please call Le Spa at +63 (02) 573-5555 local 1587
or email H6308-TH5@sofitel.com.
FATHER’S DAY PACKAGE AT VIETURA AESTHETIC LIFESTYLE | June 1-16, 2019
Dads are in for a treat as Vietura offers a
complimentary session of facial treatment for every procedure
availed worth Php 5,000. Choose from various rejuvenating treatments like
Diamond Peel, Ionic Plasma Rejuvenating Facial, Resolift, Carboxy Facial, and
Facial Skin Spa.
please call 551-5555 local 5000 or 5098, +63 917 581 3091, or e-mail
Spend a relaxing staycation in a tropical oasis
located at the heart of the city with Sofitel’s signature lush greenery, iconic
lagoon-shaped swimming pool and the majestic Manila Bay sunset as backdrop.
With room rates starting at Php 7,700+++ per night,
treat Dad to a much-desired weekend retreat in a haven of well-appointed rooms,
delightful culinary offerings, relaxing wellness treatments and various
recreational activities for the whole family. Package includes breakfast for
two (2) adults and two (2) children (11 years old and below) at Spiral and complimentary
in-room family movies.
For inquiries and reservations, please call +63
or email H6308@sofitel.com.
Sensodyne launches new Rapid Relief that
keeps up with the younger generation’s oral healthcare problem
The Blue Team won 2nd runner up
Research has shown that as many as one in three people
may suffer from tooth hypersensitivity or pangingilo,
with prevalence peaking at 30 to 40 years of age.
But in a study, two out of five younger adults, between
18 and 25 years old,
otherwise known as “Generation Z” or “Gen-Z”, now experience the onset of tooth
Sensodyne launches it latest variant Rapid Relief, which is clinically proven to provide relief from sensitivity from the first brush. (From left to right) GlaxoSmithKline Consumer Health Care Detailer Manager Robelle Venzon, Expert Sales Manager Michael Mallari, General Manager Ritesh Pandey, Oral Health Category Lead Leanne Jacinto, Sales Director Dhanica Tiu, ,Trade Marketing Head Katrina Mangubat, Trade Marketing Manager Katherine Sayon
Tooth sensitivity is a common, irreversible problem caused
by dentine exposure brought about by attrition from tooth grinding or jaw
clenching, erosion from dietary acids, or abrasion from brushing too
vigorously. However, it can be managed with proper dental hygiene.
Winners of the Sensodyne Face the Race Challenge pose for their podium finish.
“The youth of today enjoy a dynamic lifestyle. They are highly mobile
and always multitasking. As such,
oral health may not always be a top priority. In fact, more than
50% of them do not consult their dentist on problems such as tooth sensitivity
and find ways to work around it instead,” says Michael Mallari,
GlaxoSmithKline Consumer Healthcare Philippines Expert Sales Manager. “However,
for Filipino Gen Zers, who constantly connect with friends and family through
shared meals, experiencing pangingilo is
a major distraction and a problem that needs to be addressed. Instead of enjoying
and being able to try out new food, they experience pain and discomfort that
takes their attention away from the moments that matter.”
In a recent event dubbed “Face the Race”, leading oral healthcare brand
Sensodyne, launched the new Sensodyne Rapid Relief toothpaste which provides sufferers with speed and efficiency in
beating tooth sensitivity. “We understand that bonding
over meals is a culturally intrinsic activity and is highly valued among Filipino
youths,” says Ritesh Pandey, GlaxoSmithKline Philippines Consumer Healthcare General
Manager. “With Sensodyne Rapid Relief, those who suffer from pangingilo can experience immediate relief
from the first time they brush so they can continue enjoying their food-bonding
experiences with minimal distraction from their teeth.”
Participants transfer toothbrushes from one end to the another at the second pit stop of the Sensodyne Face The Race Challenge.
Tooth sensitivity is a dental condition that causes
discomfort or pain in teeth when encountering certain substances and
temperatures. It occurs when the dentine underneath the tooth enamel becomes
exposed, revealing small holes called tubules.
Team Blue is preparing for the Sensodyne Face the Race Challenge
When the fluid inside these tiny tubules encounters
something cold, hot, sweet, or sour, it can trigger the nerves inside the tooth
and cause a short, sharp pain.
Team Teal looks for three sensitivity food triggers at the first stop of the Sensodyne Face The Race Challenge
When used as directed, the unique
technology in Sensodyne Rapid Relief toothpaste offers fast relief and long
lasting protection to beat sensitivity. It has an active ingredient called
stannous fluoride which enables faster blockage of the tubules. It also has an
optimised polymer system that creates a gel-like scaffold which holds the
stannous fluoride in place, preventing it from being washed away in the mouth.
The Sensodyne Rapid Relief toothpaste retails at P208
SRP and is available at leading stores nationwide. For more information about
Sensodyne Rapid Relief, visit sensodyne.com.ph.
About GSK Consumer Healthcare
Consumer Healthcare is one of the world’s largest consumer healthcare
companies, responsible for some of the world’s best loved healthcare brands
including AQUAFRESH®, Sensodyne®, Voltaren®, Theraflu®, parodontax®, Panadol®,
Polident®, Otrivin®, Horlicks® and Physiogel®. For further information please
celebration of Father’s Day, City of Dreams Manila melds luxury, heartwarming
service, dining treats and family entertainment to create an unforgettable
experience for all dads.
Father’s Day treats at signature restaurants Crystal Dragon and Nobu Manila; a
sumptuous buffet at The Café at Hyatt Regency; exclusive dad’s day
offer at DreamPlay; a month-long Nobu staycation package for “Dad’s Dream
Celebration” and dad’s ultimate pampering experience at Nobu Spa and Nuwa Spa are
just some of the perks to honor the hero of every home.
award-winning restaurant sweetens Father’s Day with a serving of a
complimentary dessert of Mango
Pomelo with Vanilla Ice Cream for fathers who will dine on their special day.
known for its Cantonese and regional Chinese specialties, Crystal Dragon offers
Father’s Day a la carte menu for lunch and dinner from June 1 to 17. This a la
carte menu includes: Double-boiled Bamboo Pith with Black Chicken and Pork
Stomach Soup; Crispy Smoked Duck with Tea Leaves; Slow Braised Ox Tail and King
Oyster Mushroom served in a clay pot; and Poached Baby Chinese Cabbage in
Lobster Superior Broth.
choices are: Oven-baked Fresh Scallop
with Fragrant Cheese in Crispy Potato Nest; Deep-fried Pork Belly served with
Pickled Potato; Oven-baked Marinated Lamb Rack in Homemade Mint Sauce;
Wok-fried Rice with Eel Meat, Squid, and Fragrant Garlic; and Chilled Lychee
Pana Cotta with Strawberry Sphere.
who will be feted with Nobu Manila’s lavish Sunday brunch buffet from 11:30 to
3:30 PM will be gifted with a complimentary shot of sake. On the same day, one
lucky father has a chance to win a bottle of premium sake in the lucky dip activity.
Father’s Day Nobu Sunday brunch highlights the restaurant’s famed
Japanese-Peruvian flavors with Wagyu or Kobe beef sliders and fresh-off-the-grill
assorted beef cuts and seafood rice at the Teppan table; grilled items such as
pork ribs and umami chicken at the cabana area; and an assortment of Kushiyaki
with chicken, vegetable and seafood choices, served with Wasabi pepper,
Teriyaki or Anticucho sauce.
buffet line features a selection of salmon with honey soy glaze, vegetable
tempura, okonomiyaki, chicken katsu, miso soup, and other specialties. Mussel
garlic wasabi and crispy oyster mushroom are served pass around-style.
Complementing these are a variety of greens at the salad station; and an array
of sashimi and rolls that use the freshest choice of salmon, tuna, tachiuo, and
shrimps, among others.
The dessert table includes breakfast pastries:
croissants, pain au chocolat, blueberry muffins, madeleine, Danish pastries and
cookies; and decadent sweets such as warm homemade green tea brownie cake with
black sesame ice cream, hazelnut streusel with yuzu cream and mango jelly in
glass, amaretto tiramisu cake, and ube crème brulee with almond biscotti; and
milk chocolate fountain with fresh strawberry, choux and yellow meringue, and
served with condiments to name a few.
The Nobu Sunday brunch buffet with
regular beverage package of sodas, juices, mocktails and iced tea is offered at
Php 2,950 net. A standard alcohol package for an additional Php P1,096 net, and
the premium drink package for an additional Php 2,204 net are also available.
Café at Hyatt Regency
For the ‘MVPs’ of the family, The Café
at Hyatt — known for its interactive show-kitchen restaurant
featuring vibrant live cooking stations — is highlighting a sumptuous
basketball-themed buffet on Father’s Day. For Php 2,999 net per person with an
option for alcoholic beverages for additional Php 200 net, the offer comes with
a souvenir photo and a special gift.
Incomparable fun and family
entertainment at DreamPlay awaits fathers and their families, which offers a
complimentary ticket to fathers who are accompanied by at least two DreamPlay
ticketholders on the day especially dedicated for them.
For fathers who are up
for an exciting challenge, the first DreamWorks-inspired play space in the
world is bringing back the Po’s Five-Fingered Blast Punch, where challengers must
conquer a punch machine to win a thrilling prize.
Similarly, golfing dads
are in for unparalleled entertainment at K-Golf on June 16, where they have a
chance to win a Tommy Hilfiger watch and other exciting prizes when they achieve the longest
recorded swing distance.
K-Golf is City of Dreams Manila’s indoor golf
simulator that features the latest and
cutting-edge digital simulation technology that can match the high standard of
Father’s Day Longest Drive promo runs from 2 p.m. to 10 p.m., and is open for
fathers who will book an hour of golfing activity. The one-hour rate is Php 1,
500, and can be played by up to six persons.
Nobu Hotel Manila
Four-Star Awardee Nobu Hotel Manila provides a luxurious Father’s Day
staycation with the “Dad’s Dream Celebration” package, which starts at Php 14,
088 net, and is inclusive of acomplimentary
breakfast at Nobu Manila Restaurant; and Php 5,000 worth of dining credits at
any of City of Dreams Manila’s operated restaurants such as Nobu Manila,
Crystal Dragon, The Tasting Room, Red Ginger, Jing Ting, and Café Society, and
Other inclusions are: a custom Father’s Day turndown amenity box composed of
complimentary mini liquor bottles and a set of leather coin purse, passport holder and luggage tag; 25% discount on food and
beverage at any of City of Dreams Manila’s
operated restaurants; 20% discount on Dreamplay tickets and K-Golf fees;
10% discount on VR Zone fees at The Garage and Dreamshop items at
DreamPlay; complimentary local calls; and complimentary shuttle service to and
from SM Mall of Asia.
room package rates are applicable for two adults and two children under 12
years old; while the buffet breakfast at Nobu Manila Restaurant are provided
for two adults, and two children under five years old. Booking period
is ongoing until June 29 and stay period is until June 30.
Nobu Spa and Nuwa Spa
need pampering, too, and for the whole month of June, Nobu Spa and Nuwa Spa are
offering them an array of indulgent treatments.
Spa’s energizing choices include: “The Complete Man’s Treat,” a one-a-half hour
of Barako Coffee Glow treatment and signature Juan Hilot’s Pride Massage;
“Gentleman’s Booster,” a two-hour spa journey consisting of a Muscle Release
Massage and a Vitamin Cocktail Facial; and “Sportsman Energizer,” a two-and-a-half-hour
relaxing session of Renewal Massage complemented with Head and Shoulder Massage.
Spa, the pampering treatments are: “Dad’s Energizing Escape,” a
two-hour Intensive Muscle Release treatment accompanied by a Blue Diamond
Brightening Facial; “Switch Off,” a two-and-a-half-hour pampering session of
Coconut Sea Salt Body Glow treatment, Herbal Compress Energizer, and OM Facial
Express; and “Total Time-Out,” a two-and-a-half-hour spa journey composed of
Heal-ot Massage with Dagdagay Foot Massage as well as a Head and Shoulder Massage.
All spa treatments come with a 100ml signature energizing massage oil.
Dad truly is the greatest so he deserves a feast
that’s as top-grade as him! On Father’s Day, Eastwood Richmonde Hotel’s all-day
dining restaurant, Eastwood Café+Bar, is serving up a delectable spree of
unlimited steaks and crabs that will more than satisfy his craving for rich and
For only PhP
995nett, let dad devour the mouthwatering offerings at the lunch and dinner
spread that include Brazilian Short Rib Barbecue,
Hanging Tender En Croute, US Rib Eye, Crab & Shrimp Gumbo, Louisiana-style
Crab, Mac & Cheese with Scallops
& Truffles, and Baked Oysters
& Mussels. The live cooking of Camaron,
a Mixed Salad station, Cream of Broccoli soup, and an array of “manly”
desserts like Beer Cake and Teppanyaki Ice Cream, complete this
indulgent banquet. Everyone also gets a free glass of lychee iced tea while dad
gets an extra Heineken beer. And making this celebration even more special is the
4+1 deal where for every four guests paying
the regular buffet rate, dad gets to eat absolutely free!
So on June 16, 2019, be sure to fill up daddy’s
hearty appetite and gather the entire family to celebrate at Eastwood Café+Bar.
Father’s Day Steaks and Crabs buffet offering is available for lunch and
dinner, from 11:30 AM to 2:00 PM and from 6:00 PM to 9:00 PM, respectively. Children
6 to 12 years old get 50% off and children 5 years old and below eat for free.
Eastwood Café+Bar is
located at the lobby of Eastwood Richmonde Hotel, 17 Orchard Road, Eastwood
City, Bagumbayan Quezon City. Eastwood Richmonde Hotel is also accessible from
the 2nd floor of Eastwood Mall.
For inquiries and reservations, please call (632) 570-7777. Visit www.eastwoodrichmondehotel.com.ph or www.facebook.com/EastwoodRichmondeHotel for more hotel
information. You can also follow Eastwood Richmonde Hotel on Twitter and
Instagram at @Richmonde_ERH.