All posts filed under: Sweets

Kadayawan Special : Boodle Fight Rematch

Park Inn by Radisson Davao celebrates the Kadayawan festival with a special Supersize Boodle Fight Meal, beginning Friday, August 12 till Wednesday August 31, served daily for Lunch and Dinner at RBG, all day dining restaurant.

Week-long Chinese New Year Fête at Park Inn by Radisson

Fellow media friends and I were treated to a sneak peek of the Chinese New Year weeklong celebration of Park Inn by Radisson Davao as it ushers in the Year of the Monkey with Oriental culinary delights at the RBG All Day Dining Restaurant and Al Fresco.

Davao’s delicious durian featured in Silkwinds magazine

“”DAVAO is not called the ‘Fruit Basket of the Philippines’ for nothing. Top of the heap — the rich, pungent King of Fruits, which is practically the city’s favorite fruit.” Silkwinds Magazine Story by Joyce Ong Y.T. and photos by Rhonson Ng and Jojie Alcantara

F&B Manager Chel Galang Yabut

Marco Polo Davao appoints new Food & Beverage Manager

I had the pleasure of meeting Marco Polo Davao’s new Food & Beverage Manager, Ms. Ma. Consuelo Galang-Yabut, during a media luncheon at the Polo Bistro.

Food-tography Tour part 2 with Jojie Alcantara at SM

Go on a food trip around SM Lanang Premier restaurants with Davao’s multi-awarded photographer Jojie Alcantara in Food-tography Tour Part 2 on September 22!

Tagum’s Kagikan Exhibit pays tribute to original settlers

Tagum’s Kagikan Exhibit pays tribute to original settlers The Kagikan Exhibit formally opened on February 23, 2015 at the Gaisano Mall of Tagum Atrium, showcasing Tagum City’s three original settlers: the indigenous peoples (lumads), the muslims and the pioneer migrant pilgrims who came from the northern islands of Luzon, Cebu, Bohol, Iloilo and Leyte.   These are the tri-people inhabitants of the city which are being highlighted and acknowledged for the first time since the foundation of Tagum as a political and territorial subdivision in the past seventy years.   The City Information Office spearheads this year’s annual exhibit, and the show’s opening was witnessed by the Indigenous Peoples Mandatory Representatives to the city’s 23 barangays, with members of cultural communities and Muslims dressed colorfully in traditional clothes. Direct descendants of early settlers graced the occasion and expressed gratitude for this touching tribute to their forefathers.   The exhibit showcased traditional wears, utensils, musical instruments and tribal accessories of both ethnic and Muslim communities based on written accounts of early migrants who came to Tagum …

Tagbaobo Community-Based Ecotourism

With the theme of “Marine and Coastal Ecotourism: Oceans of Uncertainties, Waves of Opportunities,” among Tagbaobo’s sightseeing attractions include the Magongawong and Sampao Falls, Cawa-Cawa Rice Field demo, Samal Tribal House at Sitio Libud, and other adventures on horseback riding or habal-habal (motorcycle).

SM Lanang Premier’s Davao Gourmet Collective

Flavors of the holidays at SM Lanang Premier’s Davao Gourmet Collective A delectable Christmas feast awaits foodies from all over the metro as SM Lanang Premier holds the Christmas edition of Davao’s massive gastronomic celebration on December 6 to 8, 2013.

Vikings Buffet entices Davao in a culinary voyage

Opening a restaurant in Davao, or anywhere for that matter, comes with a smorgasbord of challenges. Without effective marketing, it is tough sell to launch a food business even if it is a well-known franchise or opening under a new management.

Food Shoot: Crepelato Gelato

Food shoot at Crepelato Gelato in NCCC, Davao Food styling by Gerlie Bagsarsa Photography © Jojie Alcantara I’ve been photographing food for several years now, but every shoot is always unique and fun to do.  I do simple lighting and as much as possible work with natural light.  With my shoot for Crepelato Gelato in NCCC, I made use of their bright glass window that takes in a lot of the sunlight.   My ingredients for a good food shoot:  Light. Composition. Mood. Color. With the mood, you set up everything from props, background, the whole drama. The object is to make your viewer’s mouth water. Composition will have to be with the help of a food stylist, to arrange your elements for you, leaving you to concentrate on your shooting alone. There are often times though, when you have to do everything by yourself, so you rely on the chef to bring you the best presentation there is. Color is most important in food photography.  To make the dish look mouthwatering, it has to …