Selecta Hershey's Ice Cream Collection

"You'll never look at chocolate the same way again," says Selecta as it gives us their Hershey's Ice Cream Collection in time for this summer. There are four new flavors in their Hershey's Ice Cream Collection: Milk Chocolate, Hershey's Kisses, Milk Chocolate with Almonds, and Reese's Peanut Butter.

Thanks to Cams and Selecta, I found myself with 8 800mL of their delectable supreme ice cream selection. As far as I am concerned, I really love the Milk Chocolate with Almonds among the 4 flavors; this goes true with my dad as well. My mom and brother like the Reese's Peanut Butter Cups, while my sister likes the Hershey's Kisses. Reese's Peanut Butter Cups would be my second choice! :)



Milk Chocolate - Sweet and creamy Hershey's milk chocolate transformed into silky-smooth milk chocolate ice cream. A true, new chocolate classic.

Milk Chocolate with Almonds - Classic Hershey's chocolate transformed into rich milk chocolate ice cream with thick chocolate ripples, and sprinkled generously with almonds. For those who like their ice cream with a bit of bite.



Hershey's Kisses - Twin swirls of milk chocolate ice cream and vanilla ice cream laden with rich cookie crumbles, laced with decadent chocolate ripples, and finished off with a hail of Hershey's kisses. For the true chocolate connoisseur.

Reese's Peanut Butter - A peanut butter fanatic's fantasy come true: Chunks of Reese Peanut Butter Cups, dunked in rich milk chocolate ice cream, creating the ultimate chocolatey, peanut-buttery, hmm-mmm-more-please delight.

Deal Dozen's 5 Course Degustation at Robot

Thanks to Deal Dozen, we were able to try an exclusive 5-Course Degustation by Robot’s newest Head Chef, French Laundry (The restaurant of Thomas Keller, which was voted the best restaurant in the world!!!) trained Chef Bruce Ricketts. Mind you, he's just 21 years old, and he is just starting to rock Manila (or Makati) with his passion of making simple yet flavorful and wonderfully plated dishes. I am sure he'll go places. Proudly Pinoy!



The course priced at P1,150, instead of its original value of P1,800, was made just for this deal by Deal Dozen, the newest lifestyle online deal site which stands out form the rest because of its passion and excellence in partnering not just with prospective clients, but with its audience (buyers) and other media, such as blogs and personalities. They aim to build an interactive community in search for only the best deals for us from the best suppliers.

First up was an Amuse Bouche of Salmon Tar Tar mixed with diced Apples, Celery and Curry Aioli. The mix of the cucumber and the salmon tar tar with apples, celery and curry looked like sushi, but without the rice. I guess it's a healthier alternative. Everything is fresh and tasty.

1st Course for the night was the Crispy Duck Roulade with Mixed Greens, Apples and Truffle Emulsion. The play of the crispy yet tender duck with the mixed greens, apples and truffle emulsion was really tasty. It blended simple greens with the duck nugget, which went well together.


2nd Course was the Aligue or Crab Fat Risotto with Edamame topped with Grilled Prawn and Cilantro Aioli. I love how Chef Bruce combined all the ingredients. I wish we were given more servings of this dish, but it was just the 2nd course, and we had a lot more to try. You will see later that he likes to present simple ingredients, but presented really well and works really great as well.


3rd Course was the Pan Roasted Dory with Mexican Romesco sauce served with Potatoes Fondant, Olives, Calamari and Nori Salt. Deep fried squid on top of the dory fillet, with potatoes. What more can you ask for? Every bite tasted great for me, as play of ingredients and its flavors burst in your mouth.


For our Intermezzo, we had the Watermelon Gazpacho, Robot Salsa and Cilantro Foam. At first, when Chef Bruce explained the concoction, I was honestly found the combination weird. I guess the thing I learned here is to trust the chef who trained with the best restaurant in the world. The taste was really good. The sweetness of the watermelon went well with the taste of the garlic, salsa and cilantro. Props to the Chef! :)


The 4th Course was a Grilled Kurobuta Pork Tenderloin, Eggplant Miso Puree and Creamy Polenta. The pork, eggplant and the polenta was definitely a hit! I can safely say that you can't go wrong with this Chef!


Last, but definitely not the least, was our 5th Course, the Mango Cheesecake with Green Tea Dacquoise Powder and Basil Puree. A piece of sweet ripe mango on top of the textured cheesecake and a slice of orange on the side. I just popped the whole thing in my mouth. :))

Robot is located at 7912 Makati Avenue, Makati City and operates Monday through Saturdays from 5:00 pm onwards. For bookings, special events, and reservations you may reach Robot through landline +632.812.88.00; Mobile Nos. +63917.55.ROBOT (76268) or +63917.51.ROBOT (76268)



Food photos courtesy of Deal Dozen. Thank you!

O'sonho Portuguese Restaurant

I knew of O'sonho, a Portuguese restaurant along Jupiter Avenue, Makati, from its opening a few years back when I was still an intern at the Board of Investments for my requirement for Public Administration. O'sonho stands for "Dreams" in Portuguese. With the owners love for food and their dream to have a restaurant, O'sonho was born. Last month, I met the brains behind the restaurant, its owner, 1/2 at least, the wife, Cris Barancik, who treated us to a sumptuous meal, O'sonho's bestsellers.


Calda Verde. A Portuguese national dish made with finely sliced kale leaves, potatoes, and sometimes with sausage.


Chorizo Sisig. O'sonho's take on the Filipino classic. I never imagined their homemade chorizo can go well and pass as a sisig dish. In fact, it tastes really good, a great alternative for those who want a new taste but equally yummy or even better.


Portuguese Chorizo. O'sonho's homemade chorizo, which was definitely the star of the night. It was really irresistible. This dish definitely can stand alone, with some drinks, or with hot steamed rice. Yummy!


Peri-Peri Chicken Pasta. Tender juicy boneless chicken, marinated with their spicy peri-peri sauce, on top of a pesto sun-dried tomatoes pasta.


Peri-Peri sauce. This sauce is a a perfect spicy sauce that goes well with practically anything, if you're a chili lover, or if you love your food hot and spicy. Definitely my favorite!


O'sonho's Salmon. Two large strips of salmon, with savory sauce of soybean paste, served with herb rice.


Fish Fillet in Saffron Broth. Another great dish which balances the tastes, with the melt in your mouth fish fillet.


Tarragon Tea. Made with real Tarragon leaves and hot water combined.


Tres Leches. 3 kinds of milk in one awesome chilled dessert.


Java Toblerone Mousse. Chocolate heaven, made with layers of chocolate.


Sorvete Frito. As the name means, it's fried ice cream. It's ice cream inside a bread-like covering topped with mango syrup.

Starbucks Coffee Discount when using a tumbler

"Good habits are rewarding," states the new Starbucks Shared Planet Campaign CSR line.
When you use your reusable mug or tumbler while enjoying your favorite Starbucks Coffee or beverages instead of paper cups, you will be rewarded with a Php 20 off the price of your beverage for this week, from April 14 to 20, 2011.

Make this a daily habit after this week, and you will be rewarded with a Php 5 off your favorite Starbucks drinks. So what are you waiting for? 20 pesos off, and even 5 pesos off, plus helping the environment by not using paper cups is really a good deal and goes a long way in helping our environment! ;)

Canon S95, coLAB and Philippine Tourism

Before, my family was in the photo business - developing negatives into beautiful photographs, and providing hard copies of memories people can share with their loved ones. But at this age, when everything has turned digital, I guess, we have all left that stage, upgraded and went with the flow with how we take photos and document our memories.

Taking photos is an important aspect of of what I do now, of blogging, writing, and documenting memories; this is why I make sure that I have the best possible camera that would be able to satisfy my photography needs, at a price not so damaging to my wallet.

As much as I would love a new DSLR, I would not need something that's too big, bulky, or would cost me a lot of bucks, which eventually would be really difficult to bring everyday. I need my camera, everywhere and anywhere I travel or go. I need it on the go, light and easy, and yet it stays powerful.



Canon has been my camera for more or less 2 years now, and the brand has been a very good companion. Right now, I own a Canon IXUS 120 IS, but I was thinking that it needs some upgrading. One of the cameras I am looking at is the new, strong and sexy, Canon Power Shot S95. You can read very good reviews of the camera here at Technoodling, and a vis-a-vis review of the camera with the Panasonic Lumix LX5 here. Another camera I am eying at is the SONY NEX-5, but that's another story.



I am very thankful to Canon Philippines, especially Ernalou, Roseann and Mike for lending me a Canon S95 to try out for two weeks, so that I would able to get a feel of the camera and experience it first hand. So right after getting the unit at McKinley Hill, I headed to co[LAB] in Makati for the "meeting before the Meeting" and for me to be able to test drive this awesome camera.

This is the sight when you enter co[LAB], a collaborative hub where people can do their own thing, or work together, create, and explore new possibilities. This is where the 1st Meeting of the Minds was held. It has meeting rooms or single office space depending on the space you need to be able to work and finish what you have to.




Look what I found in one of the rooms. A jar of colored pens and pentels. A perfect subject for the Canon S95 camera. A perfect tool to write, create, and do mind mapping of ideas. What's perfect in co[LAB] is that there's coffee there! TADA! My eyes lit and spirits awaken at the sight and aroma of a coffee maker. They made a cappuccino for me!




I want you to meet my collaborators, the masterminds, the geniuses behind the next Meeting of the Minds, the focus group on Tourism, which will be set soon so don't worry. First up is Arriane Serafico. She works for Senator TG Guingona. She is an awesome government employee, who wants to change the image of government, just like me.



Of course, Anna Oposa, who just graduated and will now face the real world. She's an environmental advocate, a diver, a nature lover but not a tree hugger (if you know what I mean), and most important of all, she's the future DOT "Sexytary," she says. Remember that!



Lastly, but definitely not the least, there's Sarah Meier-Albano, beside Anna. She's the mastermind of all masterminds, our "mother dot-connector" (peace). She's the beauty and brains behind this all. She's our Philippine Tourism Ambassador! :)

California Crunch Cassava Chips in BBQ and Sour Cream & Onions

"Around the world, cassava is a vital staple for about 500 million people. Cassava's starchy roots produce more food energy per unit of land than any other staple crop. Nutritionally, the cassava is comparable to potatoes, except that it has twice the fiber content and a higher level of potassium. Just like potatoes, cassava can be used as vegetables in dishes, grated to make pancakes, dried and ground into tapioca flour, or sliced and made into snack chips."

This is the latest alternative chips snack available in leading Philippine supermarkets and hypermarkets. I have never tried cassava chips until now, and I can say that the taste, as well as the texture is interesting and can surely be an alternative to potato chips.



California Crunch Cassava Chips come in two flavors, Barbecue and Soup Cream & Onions. The Cassava Chips Barbecue flavor has a sweet taste at start but ends with a spicy finish. As soon as you try a chip, the sweetness dominates your taste buds; but when it fades away, the spicy goodness comes in. Just the way I like it! I never knew that Cassava Chips can be this interesting and yummy. It gives an interesting combination. You really have to try some to understand and get a first hand experience of the taste and sensation :)

The other one is the Cassava Chips Sour Cream & Onions flavor, an "American twist to an Asian Snack." Sweet and tangy tastes combine with sour cream and onion goodness. If you're familiar with Sour Cream & Onion on potatoes, it's similar to cassava chips also.



The California Crunch Cassava Chips are packaged like any other chips snack in the market, at 120 grams per pack, and costs Php 44.50 only. Personally, I like the Barbecue flavor more than the Sour Cream & Onions. I feel that the flavor is more natural and it strikes a balance between sweet and spicy flavor, just the way I like it. The other flavor, is a little bit nakakasawa, or maybe it's just me. Try it!

Dot Connecting at co[LAB]: Let's Change the Philippines!

"Imagine having 40 of Manila’s prime movers and shakers — all wanting to create change in the country — sitting in one room."

This was the scene at co[LAB] in Makati last Wednesday - 40 of Manila's influencers from different sectors of society (Arts and Media, Youth, Government, NGO, Business...) gathered to talk about what Change and Progress meant to them, what is it that they are doing, and why they do it. 

For me, this is one real PPP (Public Private Partnership), brought together by dot-connector, and fellow Philippine Tourism Ambassador, Sarah Meier-Albano, her husband, Banj of Project Heal Manila, and guest speaker, Filipino-American writer and advocate Miss Ruby Veridiano, who helped synthesize and put everything together. 

PHOTOS: TOP: Banj + Sarah Meier - Albano, and Miss Ruby Veridiano. BELOW: Joey and Mon of Team Manila.

"You turn to the left and you can talk to someone from media. To your right, you can exchange ideas with someone from the fashion industry. There were people from government, lovers of music, filmmakers, graphic designers, writers and bloggers. The energy was just bouncing off the walls, and the exchange was geared towards one common passion: harnessing our creativity and talents to bring change to the community we live in." - co[LAB]

PHOTOS: Bianca Gonzalez, Alex Lacson, Quark Henares, Pia Magalona, and Erica Paredes.

“Too many of us know how to hurt, without knowing how to heal right. And really, a lot of this is for me, who can’t seem to learn how to be happy, but be willing to offer my deficiency to build those who feel half-full. Because this is all that I’ve got. And my arms, it is all I’ve got to offer. And I know it is cliché as hell, but I can be here to catch you.  So if you are falling, don’t trip. Love. I swear. I’ve got you.” - Ruby Veridiano

Here's a short video by Sarah showing a glimpse of what transpired during the "Meeting of Minds":

"Connect with us by keeping #ManilaMinds as an active column/search on your favorite Twitter application, and we will be in touch soon for the next dot connecting session." - Sarah Meier-Albano.

Surely, our "meeting" did not stop there. It transcended that event, and it is still ongoing, everyday, as we continue to hope, inspire, and create. We cannot sit idly. No. We must act, influence, and change ourselves, and others around us (in our work, in our circle of friends, in our spheres), and continue to be dot connectors, as we strive to unite and be one in changing and improving our society, the Philippines. 

----- PILIPINAS, TARA NA! -----

FULL SUITE's co[LAB] serves as a hub to a collaborative community that shares the same values of entrepreneurship, creativity and integrity. This shared workspace is ideas for freelance professionals, home office workers, startup businesses, entrepreneurs, solopreneurs and graduate students.

"We like to work, and we like to be around people. So we decided to create a space that enables collaboration, encourages creativity and engages you, our community."

They have this monthly JELLY, open to everyone, to experience how co[LAB] works. What's good about this is it is actually free. You just need to bring yourself, and whatever it is you are working on so you can actually work on it there.

This April's JELLY will be on April 05, from 1:00-6:00pm at the FULL SUITE, Inc., 4th Floor Optima Building, 221 Salcedo Street, Legaspi Village, Makati City, 1229. For packages, plans and pricing on working in co[LAB], you may refer to their list on Facebook.
All photos courtesy of Arriane Serafico and her new Canon 600D, and co[LAB]. 
"We are all dot-connectors. We connect people, we are connected. We come together as one for a cause greater than us. It may be for good governance, for poverty, for tourism, for art, for media, for clean water, for a lot more problems and issues we have. We come together, and act. We share ourselves and become one. What's important is we act. We act as one." - Brian Ong