Traveling to China with a Sony NEX-5

I will be traveling to China with this new Sony NEX-5. But did you know that it is my first time to travel abroad? Yes. It is also my first time to go to China, the first time to experience snow (because it is snowing right now in Shanghai), and probably a lot more firsts, which I dare not elaborate anymore, unless you would want me to fill this blog post with firsts. So anyway...



It was so kind of Sony Philippines and Virtusio PR to lend me this really awesome, sleek and powerful gadget, the Sony NEX-5, which launched last year. The Sony NEX-5 is a powerful camera with a 14.2MP Exmor™ APS HD CMOS Sensor and interchangeable-lens versatility. It has an intuitive user interface, Full HD movie recording and 3D Sweep Panorama for effortless panoramic shooting. It has a tilt-able 3” (16:9) Xtra Fine LCD with TruBlack, and a multi-purpose SEL1855 zoom kit lens.



The new Sony α NEX-5 delivers interchangeable lens creative freedom and SLR class image quality in a stylish, ultra-compact package. You could choose from E-mount lens for wide-angle, standard zoom, high power zoom shooting, and ultra-wide angle and fisheye converters. It is Sony's first interchangeable lens cameras to offer movie recording. It supports HD movie recording in MP4 format, so it's convenient to post clips on blogs or video-sharing websites. And the NEX-5 goes a step further, achieving beautiful videos in 1920 x 1080 Full HD AVCHD format.



The Sony NEX-5 Alpha camera accept both Memory Stick Pro Duo/Pro-HG Duo/Pro-HG HX Duo and SD, SDHC, and SDXC media.



The Sony NEX-5 is really a pocket professional. If you want a camera that is really small and compact with a DSLR capability, the NEX-5 is probably the leader in this department. I just hope that I will be able to maximize the features, functions and properties of the new Sony NEX-5 in shooting and capturing the beauty of Shanghai and Beijing China.

Specifications of the SONY NEX-5

Body material	• Magnesium Alloy
Sensor	• 23.4 x 15.6 mm Exmor APS HD CMOS Sensor • 14.2 million effective pixels
Image sizes	3:2 • 14 MP (L) • 7.4 MP (M) • 3.5MP (S) 16:9 • 12 MP (L) • 3.6 MP (M) • 2.9 MP (S)
File qualities / formats	• RAW • RAW + JPEG Fine • JPEG Fine • JPEG Standard
Movie	•AVCHD: 1920 x 1080i 60/50fps (17Mbps) • MP4: 1440 x 1080p 30/25fps (12Mbps)	•
Dust reduction	• Coating on low pass filter • Sensor-shift
Lenses	• Sony E-mount • Sony Alpha lenses, Minolta and Konica Minolta AF lenses via adaptor (MF only, exclude power zoom lenses/tele-converters)
Image Stabilization	• 'Optical SteadyShot' system on selected lenses
Auto Focus	• Contrast AF • 25 multi-point • Centre-weighted • Flexible Spot
Shooting modes	• Intelligent Auto • Program • Aperture priority • Shutter priority • Manual • Sweep Panorama • Anti-Motion Blur • Scene modes (below)
Scene modes	• Portrait • Landscape • Macro • Sports Action • Sunset • Night view/portrait • Hand-Held Night Shot
Sensitivity	• Auto (Range varies depending on shooting mode) • ISO 200 • ISO 400 • ISO 800 • ISO 1600 • ISO 3200 • ISO 6400 • ISO 12800
Metering modes	• Multi-segment (49 segment Honeycomb pattern) • Center-weighted • Spot
Exposure compen.	• -2.0 to +2.0 EV • 0.3 EV steps
Shutter Speed	• Electronically controlled, vertical traverse, focal-plane type • 30 to 1/4000 sec • Bulb
Aperture values	Depends on lens, 0.3 EV steps
White balance	• Auto • Daylight • Shade • Cloudy • Tungsten • Fluorescent • Flash • Color temperature/filter (2500 - 9900 K) • Manual (Custom) • Manual (Custom set)
Dynamic range optimizer	• Off • DRAuto • HDR Auto
Color space	• sRGB • Adobe RGB
Color modes	• Standard • Vivid • Portrait • Landscape • Sunset • B&W
LCD monitor	• 3.0 XtraFine TruBlack LCD • 920,000 pixels • Angle adjustable 80 degrees up/45 degrees down
Flash	• External flash (supplied), attachable to Smart Accessory Terminal • GN : 7 meters • Flash Sync: 1/160sec
Flash modes	• Auto • On • Off • Fill-flash • Slow Sync • Rear Sync. • Red-eye reduction on/off selectable for Autoflash and fill-flash mode
Drive modes	• Single-frame • Continuous • Speed Priority • 10 sec 3 images • Bracket Cont 0.3 EV • Remote CDR
Continuous shooting	• Approx: 2.3 fps • Speed-priority mode: max 7 fps • Varies according to shooting conditions and memory card used
Self-timer	• 10 sec • 10 Sec, 3 images
Connectivity	• HDMI out (with PhotoTV HD and BRAVIA Sync) • USB 2.0 Hi-Speed
Storage	• Memory Stick Pro Duo • Pro-HG Duo • SD/SDHC/SDXC
Power	• NP-FM500H Lithium-Ion rechargeable battery (1650 mAh) • Battery charger included • Optional AC adapter • Batter life Approx 730 shots with viewfinder, 410 in Live view mode (CIPA standard)
Battery Life (Cipa)	330 shots approx.
Dimensions	111x 59 x 38mm
Weight (with batt and card)	Approx. 287ｇ (10.1 oz)
Supplied accessories	Shoulder strap; Battery; Charger; USB cable (miniB); CD‑ROM; Flash

Epic Boracay Experience with Selecta and Fox International Channels

Fox International Channels and Selecta ice cream partnered in an Epic Boracay Experience with Cool Decadence, a product sampling, launch and competition using the Selecta Gold Series ice cream last December 30 in the island paradise of Boracay. It was held at the newly opened Epic Boracay along Station 2.



Earlier that day, these Selecta models were giving out gold tickets which served as entrance to the hottest, rather, coolest ice cream party at the soon to be transformed dessert capital of the Philippines, the island paradise of Boracay. According to Selecta, "Summer may be over but ice cream will always remain a staple in the choice of dessert. Regardless if it’s freezing outside, Filipinos have this fondness of eating ice cream. This is relevant in the wide array of ice cream flavors that is available in the market."



Selecta Gold Series-inspired cocktails were served during the event and the after-party. Surprisingly, the drinks were really good. :)



The Selecta Gold Series ice cream competition's theme was Island Dessert. Four chefs from 5-star hotels in Boracay were chosen to compete for the said event. Competing were Ti Braz's Chef Christine San Diego, Villa de Oro's Chef Alvin Brillo, The Tides' Chef Jon Tuala, and Courtyard Birstro's Chef Salvador Mupra. Each chef randomly picked a flavor among Vanilla Almond, Chocolate Truffles, Berry Strawberry, and Hazelnut Brownie and has to stick to the theme. Plating was also judged. They were given 15 minutes each to prepare their masterful creations.



One Epic Boracay Experience: Ice Cream Tower in Mango and Caramelized Almond out of the Vanilla Almond flavor was the entry of The Tides’ Chef Eric Arevalo as represented by Chef Jon Tuala.



Taste, presentation, and the use of Selecta Gold Series flavor were the basis of judging. 50% of votes came from the judges while the remaining 50 were from the randomly-picked people from the audience. The judges include Fran Haw of Summit Media Philippines, TV personality and a certified ice cream-holic Rovilson Fernandez, and Carlos Palma of FoodieManila.



These kids can't wait to party all night long at Epic Boracay get enough of the really yummy ice cream flavors of Selecta ice cream. "Hazelnut Brownie for me!!!" says the little girl. :)))



At the end of the competition, it was Chef Jon Tuala of The Tides who emerged as the winner. With him in this photo are FIC Philippines Territory Director Jude Turcuato and Selecta Brand Manager JC Caro. The chefs were awarded with gift packs and cash prizes.



Of course, I enjoyed the ice cream myself :) :) :) My favorite is their Vanilla Almond. It's nice to know that it's already available in gold cups, which only costs Php 30 (SRP).

DJ Erwin Edralin provided chill out music that kept the crowd and the show lively. The event was hosted by the pretty and bubbly Chinggay Andrada. Various games in between the competition were played and created excitement and hyped up the crowd. They even had celebrities join the games, which created more thrill for the audience. It was even Epic Boracay after-party, as it was a big hit among the crowd. DJ Manolet Dario provided house music which kept the over 400 guests up until 4 a.m.

Ka-on at The Tides Hotel Boracay

The Tides Hotel Boracay's Ka-on, a Filipino-inspired restaurant on the hotel’s rooftop, is one of our stops for lunch during a brief stay at the island paradise of Boracay last year. Ka-on is a Hiligaynon word that means “eat”. "The concept of the restaurant is bringing together the modern with the rich Filipino culture and traditions of eating and eating well. "The food is prepared true to tradition, using locally sourced produce, cooked in the style of the olden ways, featuring dishes regional in origins, varied and always distinct and flavorful," as their website says.



The Tides Hotel Boracay is located at the D'Mall, Boat Station 2 in Boracay Island. Upon entering the hotel, you would be greeted by friendly lobby attendants and receptionists. The photo above and below show the view when you enter the Tides Hotel Boracay.



You would be pointed to climb a flight of stairs to the rooftop, where Ka-on is located. The photo you see is the view on the rooftop. The design is clean, and it exudes a very homey and relaxing feel, a perfect relaxation get-away in the island paradise of Boracay. You can also find the swimming pool of The Tides Hotel on the same floor.



As our food at Ka-on was ordered beforehand already, we were asked to choose whether we liked to eat the Beef Ribs Adobo, the Crispy Guava Chicken or the Bangus Steak ala Pobre. Since we were four in the group, we tried everything :)



Ka-on's Crispy Beef Ribs Adobo is a Filipino national dish of braised beef riblets in soy sauce, vinegar, garlic and peppercorns on fried banana garnished with mango salsa. Though this was not what I ordered, I liked this dish the best among the three. It's flavorful and tender, just the way I like it.



On the other hand, Ka-on's Crispy Guava Chicken is made of deep fried chicken tossed in homemade soy-guava glaze on steamed rice and eggplant chips. Another interesting dish, as they infused a sweet taste of guava into the lemon-chicken inspired cooking. Though, the dish is neither zesty or tangy, but it balances a sweet and salty taste.



My order was Ka-on's Bangus Steak ala Pobre, a Boneless milk fish sauteed and served with garlic chips in olive oil, steamed rice and a side salad. The fish was good, but I like that it had mango salad with bagoong, shrimp paste. Yummy!



You can find The Tides Hotel Boracay through their website or their Facebook and Twitter accounts. Ka-on is the Filipino-inspired restaurant of The Tides Hotel Boracay.

Papa John's Pizza Opens in the Philippines

Papa John's Pizza is now in the Philippines!!! Papa John's Pizza opened its first branch in the Philippines, their flagship, at the Robinsons Galleria Veranda. We visited last week and tried out what they claimed to be better ingredients on their better pizzas. I knew we were in for a treat! :)



Papa John's Pizza is the world's third largest pizza chain with more than 3,500 restaurants in 30 countries. For more than 25 years, it has been serving its customers with no less than its “Better Ingredients. Better Pizza.” brand promise and "Filipinos can expect to enjoy the same great taste and high quality ingredients" on every pizza it makes.

Papa John's Pizza offer a comprehensive menu which features its signature Pizzas from all over the world and specialty pizzas like their bestseller, the Super Papa's Pizza, All the Meats, Pepperoni Pizza, etc, and they also offer Cheese sticks, Chicken Wings, Pastas, among others.



Of course, we ordered their bestseller, the Super Papa's Pizza, 9" Small and requested it to be cut crisscrossed. It's made with 7 ingredients, a combination of their "tasty Pepperoni, Italian sausage, succulent Chicken Roll, freshly slicked Mushrooms, Onions, Green Peppers and Black Olives." A legendary taste treat? Yes indeed! :)

It came with a garlic butter dipping sauce and a pepperoncinis on the side. FYI. You bite the green "pepperoncinis" before or after you bite on your pizza. You can request for the regular Tabasco if you're not the adventurous type; but I suggest you try it, it's not that hot, as you would imagine it to be. It's actually sweet at first, with a fiery but tolerable aftertaste.

The verdict? Two thumbs up for Papa John's Pizza for it lived up to its promise of "better ingredients, better pizza." I loved the pizza experience, and I will surely come back for more pizza love. You guys should try it!



By the end of this January, Papa John's Pizza Philippines will introduce their very own delivery service, so you can enjoy better ingredients and better pizza anytime, anywhere. Papa John's Pizza delivery service contact number will be 631-88-72 or 631-86-89. Store hours are from 10:00am to 10:00pm on weekdays & Sundays, and 10:00am to 12:00am on Fridays & Saturdays.

Right now, they are busy with the preparations for their 2nd branch, which will be located at the University Mall along Taft Avenue, Manila; and after that, their 3rd branch, which will come much later at 53B Annapolis St., Greenhills, San Juan.


Papa John's Pizza Menu: Pizzas of the World | Specialty Pizzas | Side Items | Pastas | Rice, Soups, Salads | Desserts | Beverages
You can also add Papa John's Pizza Philippines Facebook Page and their Twitter Page :) Happy Eating!

RELATED POST: Papa John's Pizza is now in Manila! by Lost Tsinelas

Calamansi Muffin of Real Coffee and Tea Cafe Boracay

Real Coffee & Tea Cafe Boracay is one of the places you SHOULD visit when you are visiting the beautiful island paradise of Boracay in Aklan. It's "where great minds meet," as their tag-line claims. But for me, Real Coffee and Tea Cafe Boracay is where the world famous yummy calamansi muffins are found. Both foreign and local tourists visit them to try out their home-style American all-day breakfast menu and cooking and, of course, their freshly baked muffins, cookies, brownies, and coffee.

It's a cozy bahay kubo stlye cafe located in between Free Willy Dive Shop and Hawaiian BBQ in Boracay's Boat Station 1. Real Coffee and Tea Cafe Boracay was there since 1996. It's owned and managed by an American, Lee Rosaia, who fell in love with the island paradise of Boracay Philippines, and now settled in where she calls her second home. Coming from Station 2, you would see these signs that would indicate you are really near Real Coffee & Tea Cafe.



I instantly fell in love with Real Coffee and Tea Cafe Boracay's Famous Calamansi Muffins, which sell at Php 45 a piece. The texture, consistency and taste is just right for my taste buds.



A good partner of the calamansi muffins is their coffee, or the house special Real Coffee, which is basically the brewed coffee with extra shot/s of espresso.


It's best if you go there early because the place gets crowded during the day and in the afternoons. Well, since you're already there, you should also try out their Omelette. I am not sure what the name of this omelette dish is, but if you can describe it, it's definitely positively worth trying.



If you want to bring home their world famous calamansi muffin to your family and friends as pasalubong or gift, you should pre-order a day before to make sure that it is available. Freshly baked calamansi muffins are the bomb, I tell you! :)



I just can't get enough of Real Coffee and Tea Cafe Boracay's Calamansi Muffin! Tell me if you're going to Boracay real soon, so that I can, maybe, probably, ask if you can bring me home a box or two of the calamansi muffins. :)


Bloggers Stephanie (Fran's Sister), Ryan, Frannywanny, myself, and Melo, enjoying Real Coffee and Tea Cafe Boracay.

Manila's Signature Dishes 2010 - Chef Robert

The last restaurant I visited for the Manila’s Signature Dishes 2010 is the namesake of the chef whose brains is behind the restaurant, Chef Robert. Chef Robert’s is a modest restaurant along Banawe Avenue in Quezon City. The feel of the restaurant is homey, and the food selection is just right.


That night, we were to try the Lengua ala Pobre set by Chef Robert Tan. It’s composed of a Caesar Salad dish for starters. The Caesar salad was better than a lot I have tried. It’s simple yet it works.



Next is the Lengua ala Pobre. The ox tongue was soft and tender, and it easily breaks in your mouth. The sauce was yummy and it’s not too overpowering. The serving though could be bigger, especially for a big eater like me, but the price was just right with the serving we got.



For dessert, we had the Blueberry Panna Cotta, which was rich and really flavorful. The panna cotta base was creamy and the sugar level was just right. I say it can stand-alone. The blueberry gave accents to the dish, and was refreshing altogether.



Of course, the meal would not be complete without a glass of Casillero del Diablo Sauvignon. Perfect :)

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Unilever Foodsolutions (UFS), being the preferred foodservice business partners among restaurateurs, felt the need to acknowledge notable restaurants who are developing Manila as a culinary city. They have partnerered with select restaurants within the metropolis in coming up with signature dishes. UFS has synergized with these restaurants, both through dish development and promotion campaign for these signature dishes, in achieving one common goal: coming up with a different culinary experiences that provide value for money and culinary memories for diners.

If you’re a restaurateur (or an aspiring one) and in need of help in coming with your signature dish, call (632) 588-8855 or email at foodsolutions.philippines@unilever.com.

Manila's Signature Dishes 2010 - TYA Bar and Restaurant

TYA Bar and Restaurant, located at St. Esguerra St in Quezon City is a bar and restaurant type of place, which gets the almost late twenties to fourties crowd and goes alive during the night. Although this is the case, do not let this fool you because besides the booze and the party music, it serves good food as well.



We were there to try their Bacon-wrapped Tenderloin Steak Set courtesy of Chef Pia Abadesco. First we were served the Shrimp Bisque. It's really tasty and you could taste bits and pieces of the shrimp. I would love if it came with a french bread or any dough.



For the main course, the Bacon-wrapped Tenderloin Steak was rolled out. The beef tenderloin dish is topped with bleau cheese butter with a side of herbed bread pudding and veggies. The bleau cheese butter sauce really complemented the steak. The bacon also accentuated the taste of the dish.



The dessert we had was a crème brulée dish, which had shattered glass like sugar protruding and placed in the dish. Amazing presentation, while the taste was just heavenly.

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Unilever Foodsolutions (UFS), being the preferred foodservice business partners among restaurateurs, felt the need to acknowledge notable restaurants who are developing Manila as a culinary city. They have partnerered with select restaurants within the metropolis in coming up with signature dishes. UFS has synergized with these restaurants, both through dish development and promotion campaign for these signature dishes, in achieving one common goal: coming up with a different culinary experiences that provide value for money and culinary memories for diners.

If you’re a restaurateur (or an aspiring one) and in need of help in coming with your signature dish, call (632) 588-8855 or email at foodsolutions.philippines@unilever.com.