“One of my favorites was fish fillet stuffed with prawn mousseline and coated in herbed crumbs, with mashed green peas, terrine of glazed carrots and fresh coriander. The herbed crust broke off delicately; the pompano fillet, delivering the stoutest flavor, was cooked to perfection. The bells and whistles were reserved for the mashed peas and the carrots.”
“The soup was a fireworks display of flavors beginning with the moat of cream of mussels dotted with tiny croutons surrounding a peppery ravioli of mashed watercress. What was extraordinary, however, was a perfect tender bud of oyster with a low whisper of brine at the heart of the ravioli. As the final bite, the oyster was an instantaneously serene counterpoint to the outside din of flavors.”
“A must try. Next time I’d like to try the soft boiled egg with sea urchin, green pea broth, mashed cauliflower, crispy smoked pork belly (P290) and – because it’s not over the top, it’s exquisite – I’d like it with a bit of that duck liver, please.”
To read the full story and other travel features, call: +632 840.2802 to subscribe a copy.
+-+NEW.jpg)
Dec 28, 2010
Picture Feature(d): Cicou
Dec 14, 2010
Picture Feature(d): Bukidnon
“One of the most convenient ways to reach Bukidnon by land is taking the bus from Cagayan de Oro. There are regular flights from Manila to Cagayan de Oro. From Cagayan de Oro, take the Davao-Bukidnon Highway to reach Dahilayan, Bukidnon.”
To read the full story and other travel features, call: +632 840.2802 to subscribe a copy.
Dec 13, 2010
Picture Feature(d): Island Life
Excerpt from “Island Life: School Daze” by Ces Rodriguez for InFlight December-January 2011
“Mariglo Laririt plans and solves problems for a living. It goes with her title of president of Ten Knots Development Corporation, the landholding company of those beautiful El Nido Resorts – Miniloc Island Resort and Lagen Island Resort”
“By the time their year came to a close, Laririt had begun training the resort staff in much the same subjects her husband was: the importance of the environment. Today, her early forays into ecological consciousness have borne fruit. El Nido Resorts has been recognized time and again for their “greenness”, from Conde Nast Traveler Magazine to ASEAN’s Green Hotel Standard”
Sidebar: El Nido: My List
“Miniloc Island Resort relaxes me. It’s my favorite breakfast place. While on Miniloc Island, I try as much as I can to go to the Big and Small Lagoons to kayak and renew the spirit of awe. In fact, drop me off at any island in Bacuit Bay and I can relax”
To read the full story and other travel features, call: +632 840.2802 to subscribe a copy.
Dec 2, 2010
Indulge — A Food and Wine Supplement
Excerpt from the introduction of Indulge Supplement by Monica De Leon
“Enjoy InFlight magazine’s first Indulge supplement: Boracay Edition, where Boracay is featured and lives true to its identity as a top gastronomic destination.
Boracay has been top of mind if looking for a place to relax, enjoy a fine beach ambience, marvel at the great view, and enjoy fantastic meals. One of the charms of Boracay is its infectious island party vibe, which is likewise reflected in most, if not all, the restaurants and eating joints on the island. Host to about 200 dining establishments, Boracay Island has places that offer the best grills, freshest seafood dishes, and unique dining options whose inspiration goes all the way from across the Atlantic, or whose creations are like works of art. The dining experience in Boracay is so diverse that we hear of stories like a food enthusiast hopping on a plane, visiting the island for a day, only to dine.
In this supplement, you will be entangled in a maze of about 20 restaurants, learning about delectable dishes from appetizers to main courses to desserts. You’ll also be guided well because this supplement comes with description on ambience and setting, and prices of each featured restaurant, a handy map (see page 3), and a directory of other bars and restaurants (see page 32).”
Credits:
Concept by InFlight
Photo by Daniel Soriano
Art direction and styling by Jocas A. See
On the cover: Dos Mestizos’ chorizo hecho por dos mestizos
To subscribe a copy, call: +632 840.2802