Thursday, May 25, 2017

Spend your special moments at Burgoo


It's not a typical scenario that me and the Fam go out to eat UNLESS it is a special occasion. 

With that being said, yours truly and my family go out and try new restaurants because we prefer to try new things once in a while.

And if you hatight-knit knit family or a big one that loves food, try out Burgoo's newest offer!

For 1995 pesos you get a meal good for 8-10 people!


It includes 2 pitchers of iced tea, a large serving of pasta, rice, 24 pieces of wings, a plate of fries and a rack of ribs. 






I am actually full from this treat I had with some media friends and I will definitely recommend this to you! 

It is definitely a great savings you will get because it can feed 8 to 10 people. This is especially great because the serving is just enough for a family so make sure to get this deal until it lasts. 

You can check Burgoo out for more family treats this summer season! 

Much Love! 
xx Alice

Saturday, May 20, 2017

Beaches in Misamis Occidental Adventure!


Traveling to Misamis Occidental is one of the most amazing adventure I went to recently and I would just like to share to you guys some of the places that you really have to visit if you are planning on visiting Misamis Occidental. 

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Baliangao Protected Landscape and Seascape


BPLS or Baliangao Protected Landscape and Seascape is actually a place you can visit if you want to see the pristine waters and protected landscape of Baliangao. This place is something for the eyes only since they don't allow anyone to swim on the beach which houses a lot of corals and fishes. 


They have an islet nearby that you can visit by boat when its high tide or just walk when its low tide. 


This is one of the places I would like to recommend because it shows you to the untouched beauty of nature and also see how the community work together to protect it. 

Next is Oklahoma Beach Resort also located in Baliangao. This is a photo shoot venue in the middle of the sea. Its main attraction is the corals and stone islets that are connected by bamboo bridges. 




And also this place is perfect for photo shoots. Don't tell me you won't whip out your phone once you arrive here because that would be one big lie seeing how beautiful this place is! 

If you are looking for a relaxing spot instead, I would suggest Punta Meriam Beach Resort and Spa.




The interior of this beach would remind you of meditating in a resort in Bali, Indonesia. It has a very relaxed vibe to it that all you want to do is just chill and let time pass. 


They also have a spa that specializes in the traditional way of massage or Hilot. 

If you are looking for a more family friendly place La Playa Azul of Regalado is the place for you. 


 Located at the town of Panaon, this is one of the beaches that was recommended to me  if I would be bringing a big group of people since they have more cottages that would accommodate large crowds. 


I do like this resort but I think this is fitted for like families that would like to bring the kids to the beach.

Still in Panaon, we visited Villa Tagalog just a few meters away from the one I mentioned. This has more of a Mediterranean vibe to its exterior which I love. 





When we visited Villa Tagalog, it was still building new cottages which I liked because it can fit a big group. 

Then the last beach in Panaon that we visited is Dela Paz Beach Resort. 




This is actually closer to the public beach which explains why there are more people in these shots. So if you want to be like the locals visit Dela Paz Beach Resort.

And last but definitely not the least BAOBAWON ISLAND!







Out of the all the beaches that I have visited in Misamis Occidental, this is definitely the best one in my opinion because it will challenge you physically to see its beauty. 


Me and the team had to walk about 700+ meters to reach the beach! But the challenge is definitely worth it. 

I can't give a definitive description with this place because words and pictures are not enough to tell you guys how amazing this place really is! You need to visit it to see it for yourself. 

So if you want to see more make sure to visit these places on your next out of town trip! 

Much Love! 

xx Alice

Wednesday, April 19, 2017

SUMAN NG CLARIN, FEATURED FOOD ITEM AT MADRID FUSION 2017


April 6-8, 2017 was a busy day for all foodies and food entrepreneur as Madrid Fusion 2017 took place at the SMX Convention Center in Pasay City.  The whole place was like a hive, buzzing with activities and people.

Part of the Region 10 contingent was the product from Clarin, Misamis Occidental – the various sticky rice cakes or suman ng Clarin.  Nearly all 17 flavors were displayed for tasting and sold in the 3-day event.  ASEC Fredrick Alegre, along with some visitors, was wowed with the number of flavors that Clarin was able to showcase during Madrid Fusion, knowing that this is the first time that the said municipality has joined in this kind of event.  The flavors of Clarin’s suman were as follow:
Mango – sticky rice with ripe mango slices, cooked in coconut milk and sugar.
Pinya – sticky rice with ripe pineapple slices, cooked in coconut milk and sugar.
Durian – sticky rice with durian slivers, cooked in coconut milk and sugar.  The durian’s strong scent is not present, making this a delightful way of enjoying the fruit.
Tsokalate – sticky rice with tablea made into a spread, cooked with coconut milk and sugar; making this rich in local flavors.
Tsokolate with Mani – similar to tsokolate with added with peanut flavor coming from processed peanut spread.  Also cooked in coconut milk and sugar.
Moron – a classic suman in the Visayan region. 
Balintawak – created in honor of a place where it was made, this sticky rice goodness is with coconut meat made sweet by cooked coconut milk/oil (latik).
Classic – this is your standard sticky rice, wrapped in leaves and cooked using coconut milk and sugar.
Carrot – with shredded carrots made into a slightly sweet paste, this is mixed into the sticky rice and then wrapped in leaves before being cooked in coconut milk and sugar.
Ube – another root crop common in the area, the purple yam is made into a semi-sweet paste that is mixed with the sticky rice before being wrapped in leaves.  Cooked with coconut milk and sugar.
Keso/Queso – slices of cheese are added into the sticky rice mix and then cooked with coconut milk and sugar.  The cheese melts into the sticky rice making it more creamier in each bite.
Choco Moron – the classic suman of the Visayas region with chocolate jame added into it.  Cooked in coconut milk and sugar mixture.
Buko –  sticky rice with strings of young coconut meat added into the mixture.  It is also cooked with coconut milk and sugar, making it slightly sweet and delicate.
Peanut – this is your locally processed peanuts, finely grounded and made into a near paste in texture then added into the sticky rice mixture before being wrapped in fresh banana leaves.  Cooked with coconut milk and sugar, this suman creation is both delicate and with a crunch.
Latik -  the sweetened form of the coconut milk, cooked till dark in color and then added into the sticky rice mixture before being cooked in coconut milk and sugar.
Adlai – two types of rice mixture was used in this suman.  One is your standard sticky rice and another is one that is high in fiber.  This suman creation can be considered  healthy because of the high fiber content that helps in the digestion of food.
Langka/Nangka – slivers of ripe langka (visayan: nangka), is place into the sticky rice and then wrapped in fresh banana leaves before being cook in their standard coconut milk-sugar mixture. 

People can’t have enough of this sticky rice mixture that some even came back to buy more of it.  They can’t believe that you can have that many variations of sticky rice creations and still be delicious and true to the nature of suman.   Such were the feedback given especially during the 3rd-day Regional Lunch, which was attended by all the delegates present in the event.


As of the moment, this sticky rice cake creation can be bought in the House of Suman in Clarin, Misamis Occidental.  For further inquiries regarding the product, you can reach the PR/Social Media team of TBDC thru 09778400606 (Kezia Noblia – Account Director).

REGION 10 GOES MADRID FUSION 2017 FEATURING THE BEST OF THE BEST


Madrid Fusion 2017, the biggest food event of the year, went into a spin as Region 10 brought in the best of the province in a variety of kakanin.  With Regional Director Marie Elaine S. Unchuan of the Department of Tourism (DOT) leading the way, Region 10 aimed to win the heart and stomach of all attendees of the event, local and foreigner alike.

With this year’s delivery of the best delicacies from the region, RD Unchuan aimed to let people knew that there is truly more than what is known about Region 10.  From point to point of the region, the whole Region 10 DOT was ready to wow those in the event with what they were presenting in the 3-days event.  From Bukidnon to Misamis Occidental, a good selection of delicacies was presented as part of the gastronomic wonder of the region.  The delegations are as follow:  RD Marie Elaine S. Unchuan - DOT10, Josephine H. Roque – DOT 10 Focal Person, Leonila S. Arguelles – Kitchen Focal Person, Chef Benzar Aradani , Camille Ambalario – Chef’s Assistant , Nelia B. Lee (Food Sponsor), Agnes Garcia Sue (Food Sponsor – Clarin, Misamis Occidental), Mayor Clive Quino and Mrs. Rina Quino (Food Sponsor -Manolo Fortich, Bukidnon) with other DOT 10 personnel.  

People were won over by the delicious suman from Clarin, Misamis Occidental, the crunchy peanut brittle, the delicate pastel by Vjandep from Camiguin, that grated young corn delicacy called binaki  and chicharon from CDO, the peanut goodness of Cheding’s from Iligan City and the sweet pineapples of Manolo Fortich, Bukidnon.  Paired off with it were the various coffee goodness of the region.  Not only are delicacies featured but also the Humba de Oro and Ostrich Salpicao; two dishes displayed during the regional lunch last April 8 under the careful hands of Chef Benzar Aradani.

A good number of gastronomic wonders are to be expected and seen at this year’s Madrid Fusion.  Region 10 was all set to give and serve their own tongue-wonder creations and win the hearts of people to come and explore and taste what they have to offer as a region, as a province and as Mindanao.

Monday, April 17, 2017

DREAMS ARE MADE BY LIQUID GOLD


When a dream is driven by passion, there is no reason for it not to come into reality.  Such is the case of known liquid chef, Chef Kalel Demetrio – the man behind the name Liquido Maestro (Liquid Master).  From humble beginnings, he worked his way up and be where he is now.  From a simple restaurant staff, to a bartender, to a name and status he desired now, he never forgets his humble beginning.

As a liquid chef, Kalel has never strapped himself down to simply creating cocktails – which is common to most mixologist, he pushed himself in creating innovative infusion and drinks suitable to all ages.  From simple juice or iced tea with a twist, to cleverly mixed smoothies and satiny smooth cocktails, Kalel will show you what he can do and what his mind can create.  An advocate of the farm-to-glass principle, he believes that nature has given us a lot of things to use and enjoy as a consumable item.

Not only can he create drinks of wonder but also food of delights.  He has collaborated with other restaurants creating flavors that are tongue-talizing to one’s senses.  He also now have a restaurant where in shows his kitchen and bar skills.  Like any other chef’s, he believes in stimulating the senses of people to enjoy the bounty coming from Earth.  Not only are his drinks visually and taste bud-dancingly good but also has texture and scent delight.  He likes to explore the local market of a certain place to know the community and see what unknown goods he can harvest and try in his laboratory.  Part of the long list of bars and restaurants wherein his creations are featured are:  Big Bad Wolf, Gorda and Green Pastures.

He is a man of duty and obligation. Kalel knows how to balance his personal life with that of this work demand; a caring individual to those who are close, important and of value to him.  Despite his tight work schedule, he still manages to give time and space to himself and those he love.


Liquid may be his working craft but Kalel delivers with a punch to remind you of the experience you had with his creative concoction.   

Kalel Demetrio Bar Crawl Experience Part 4! (OH MAY GHAD LAST NA TO???)


Mini rant: (please forgive me) Now guys at this point of writing this article I have eaten 2 veggie burgers and 3 liters of water to suffice the need to go back to these establishments – That is how passionate I am when I am writing so don’t curse me behind your keyboards saying that you got hungry reading this because I, TOO am hungry!

Okay with that over let’s go to the last bar we went to for the bar crawl.

This time we went to XXXX or 2020. This establishment is the child of the bohemian age in the 90’s in Malate, Manila. I grew up in the 90’s and to be honest this thus remind me of the places my brother and his friends would bring me when I tag along him on his adventures with his friends.

I grew up with a brother that is a night owl so now you know why I am mostly awake at night rather than sleep early.


The walls are decorated with paintings by various artists that are sold off and the paintings are different every few months so you may say it is also an art gallery of sorts. 2020 still has that cozy vibe despite being an “underground” scene for the young professionals from the corporate world who would like to escape the corporate life for a bit.

They are open from Wednesdays till Sunday and from what I heard this is a place you can just chill out and be in the crowd.


As for the food that was served, we were served the 3-way soft shell taco. Its served 3-way due to the way the meat were served and then topped with aioli sauce with finely chopped chorizo. It also comes with a pimiento based sauce which is creamy and gives the tacos a distinct flavor to it.

Along with this, was Chef Kalel’s drink selection which is Querida.


The base of Querida is Barik Supremo Lambanog along with some personally made syrups Chef Kalel made and topped with a burning basil leave on top. The drink gives off an earthy aroma which complements the fruity flavor of the drink coming from the passion fruit.

We also got a taste of Barik Supremo Lambanog in its purest form and mind you I was not prepared for it!

I was actually scared of drinking it because the aroma is lethal! But you know me, I don’t back down to a challenge so I tasted it and man its good! The aroma of the lambanog dies down after a few sips.
But a word of caution – this is not for light drinkers! I don’t want to be held responsible if you young 
ones try this out and black out after one glass!


This drink is more of a one glass kind if you are on your own, but if you are with good company take it in small amounts okay?

Again, moderation is key in effective drinking. I learned that from other seasoned drinkers that could last hours in a drinking session.

One thing I learned during the bar crawl that there is a lot of great places to spend time with your friends so try visiting these places!

And the proper way of drinking is knowing your limit. If you think you have had enough but you don’t want to leave the pack, be there as a support system for them!

If you are planning a night out with your friends make sure to try these places out along with Chef Kalel’s recommended drinks!

Much Love!
Xx Alice 

Chef Kalel Demetrio Bar Crawl Experience Part 3!




Honestly the bar crawl that we did was fun because I never knew how much a few hours of hopping from one bar to another just for a drink can do to you.

It’s a bit tiring so if you are planning one that is similar to this make sure to visit bars that are within the vicinity because it can be tiring and when the alcohol kicks in you might end up wasted – so drink moderately!

The next place we went to is Green Pastures.

The first organic restaurant in the city, this themed restaurant caters to those who wanted to have healthy food served in a delicious manner.  The serving is big enough to be shared thus family and groups come here to enjoy their food offerings.  Open every day from 8:00AM – 10:00PM, the place has both indoor and outside seating.

I was not really expecting this as the third stop because it’s an organic restaurant!

But as Chef Kalel’s recommendation, they do serve great food along with his creations.

At this point of the bar crawl, I am feeling a bit doozy but not tipsy because the night before I had little sleep so I was thinking please give me food because the alcohol will kick in soon.



We were served Carbonara with Goat meat which was really light making it a delightful treat for my taste buds.

There was also the honeycomb with lemon curd but I wasn’t able to taste it because my system was preparing me for a long haul of traffic ahead. I wish I would’ve tasted that then because I love honey and lemon desserts. I will go back to Green Pastures for this soon guys don’t worry!

Chef Kalel served us Gayuma as the drink that compliments the food. And boy I had to hold myself in chugging it down!



I forgot what this concoction is made of which I would like to apologize but what I can remember is that this drink packs a punch to my system because its base is Lambanog from Chef Kalel’s creation called Barik.

It was strong but refreshing because it has the cucumber taste to it.

If you are planning on having this on a date, prepare to get flustered because this is not for light drinkers.

I just noticed that as we go on the bar crawl, the drinks get intensely stronger than the one prior to it. It is quite alarming for my system because when I drink I usually go for the strongest first then go down to the lightest drink on the menu so when I sober up it would be easier.

That is a drinker’s tip for you guys okay? I learned that from my dear Papa because when you wake up the next day you won’t have a hangover! And drink lots of liquids in between of each shot so dilute the alcohol in your system.

Going back to the bar crawl.

I would recommend you guys try the Carbonara with goat’s meat! It’s not like how you would expect it to be. It's light and creamy but doesn’t overwhelm the taste buds.

Gayuma, on the other hand, would give you a run for your money because it is refreshing but you must get used to the taste if you are a light drinker. I have warned you okay?
And now we will be going to the last installment of this series!

My goodness. I am committing a sin with this posting because all the food that were served were so good I can still taste them!

Now I will finish this post for now so check the last installment okay?

Much Love!
Xx Alice 
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