Mandarin Oriental Mla revenues up; undergoes $20M facelift

(Prior to the just announced $20-million upgrade, the former Captain's Bar adjacent to the lobby was renovated last year, with its surrounding walls knocked down. It is now called the MO Lounge. Photo from thedude.com)

THE Mandarin Oriental Manila posted improved revenues in 2011, on increased guests and higher average room rates.

A unit of the Mandarin Oriental Hotel Group based in Hong Kong, Mandarin Oriental Manila’s revenue per available room increased by 18 percent to $80 in 2011, from $68 in 2010, according to the group’s annual report to shareholders. Average occupancy rose to 72 percent, from 71 percent in 2010, while average room rate was $112, up 17 percent in 2011, from $96 the previous year.

The 35-year-old property is finally undergoing its much-awaited grand renovation, which was announced as early as 2009.

Hotel general manager Mark S. Bradford told the BusinessMirror, the renovation would cost “about $20 million (P870 million)…and would take about 18 to 20 months to complete.”

The renovation will prioritize guest rooms, and will also cover the ballroom, function rooms, and the facade, he said. There are 442 rooms and suites as well as seven restaurants and bars, and a spa.

Director of Communications Charisse Chuidian said the renovation “has started on the upper floors,” undergoing waterproofing and the like, and ensuring the most minimal intrusion to the stay of its hotel guests.

She described the renovated rooms as designed in a “contemporary look featuring a stylish interplay of warm earth tones and the use of Philippine hand-woven fabrics and images, for a sense of place.”

(MOH Manila general manager Mark S. Bradford. Photo from The GM's Blog.)

In the club rooms, there will be a bed with a 13-inch mattress “offering orthopedic comfort to assure guests of a good nights’ sleep, while a backlit wall-to-wall wood headboard brings a warm luminescence to the room. Bedside lamps are designed with a separate reading light for greater ease, and a 32-inch plasma TV offers the utmost in entertainment and relaxation.”

In tandem with the room renovation, the security system will employ cutting-edge technology “with a strengthened perimeter walling and checkpoints around the property.”

The hotel will also be purchasing a new fleet of 30 limousines “to ensure the transfer of guests in safety and comfort within Metro Manila and the airport complement the new guest experience.”

Bradford acknowledged that the renovation would probably disrupt some client traffic but said, “We’re prepared to see a decrease [in guests].” He stressed that upon completion, the renovation would result in a better guest experience.

Rather than “dragging it [the renovation] out in stages, however, I’d rather have the pain in one go, so to speak, and be done with it quickly,” he stressed.

The Mandarin Oriental, Manila is one of the first luxury five-star hotels in the Makati central business district. It had undergone some makeovers in the past under the helm of its former general manager Helmut Gaisberger, such as in the design of its black granite zen exterior at the main entrance.

The interiors of some restaurants such as the Tivoli Grill, for instance, were also refurbished, while food and beverage outlets like the Paseo Uno (formerly The Brasserie) and Martini’s bar were added.

Under Bradford, who took over from Gaisberger in September 2009, the Tivoli Grill underwent further freshening up with a warmer more welcoming palette, while the former Captain’s Bar – now called MO Lounge – adjacent to the lobby, was recently opened up, its walls knocked down to give guests easier access to the area.

The MOH Group’s parent firm, the Mandarin Oriental International Ltd. (MOIL), is listed on the London Stock Exchange, with secondary listings in Bermuda and Singapore. The latter is a subsidiary of the Hong Kong-based Jardine Matheson Group, one of the largest diversified conglomerates in Asia with interests in engineering and construction, transport services, insurance brokering, property investment and development, retailing, restaurants, luxury hotels, motor vehicles and related activities, financial services, heavy equipment, mining and agribusiness.

(Evening at the hotel poolside. Photo from thedude.com.)

In 2011, MOIL’s “underlying profit attributable to shareholders,” or net income, rose 33 percent to $59 million from $44.4 million in 2010, according to the parent firm’s report to its investors. This includes $16 million in branding fees from The Residences at Mandarin Oriental, London.

The growth was much lower though than the 255-percent jump in the group’s profit in 2010, as company revenues were affected by the “reduced occupancy in Tokyo following the earthquake and tsunami, and pre-opening costs in Paris.” Its first property in Paris was opened in June 2011.

In a press statement on March 2012, MOIL chairman Simon Keswick, recognized that “current economic challenges in Europe and the United States may impact some of the Group’s markets in 2012.” But the company was looking forward to the recovery in Tokyo “and full year of trading in Paris. Over the longer term, Mandarin Oriental will benefit from the strength of its brand, the limited new supply of luxury hotels in its key markets and the phased opening of hotels in its portfolio.”

The company currently operates 27 hotels and has a further 15 under development, “all of which will be operated under long-term management contracts that require no capital investment by the Group. In addition, the Group operates, or has under development, 13 Residences at Mandarin Oriental which are connected to its properties.”

The company’s next planned hotel opening is in Guangzhou in the second half of 2012, followed by Taipei, Milan, and Shanghai in 2013.

(This is the unabridged version of the piece I wrote for the BusinessMirror on June 4, 2012.)

Our ‘palangga’ Chef Pauline

‘PALANGGA” means beloved, darling, or dear in the Visayan dialect. And there’s nothing closest to my heart than Ilonggo cuisine, and its primary purveyor in Manila, Chef Pauline Gorriceta-Banusing.

Chef Pauline Gorriceta Banusing explains the elements of Ilonggo cuisine.

I met Chef Pauline during last year’s Ilonggo food festival at the Mandarin Oriental Manila and was just wowed by her cooking. Nothing impresses me more than Pinoy chefs who can cook authentic Filipino (or regional) dishes really well. No more Pinoy fusion, ek-ek arte stuff, please! (And seriously, after all that rich, fat, foie gras-stuffed duck breast or edamame and pomegranate-infused pasta salads, we still come home to our traditional Filipino comfort foods like inihaw na baboy, sinigang na baka, or tortang talong, right?)

Chef Pauline got into cooking when she went home to Iloilo, after graduating from her Social Science degree from the Ateneo de Manila University. Her father had passed away by then and and she helped her mom run the latter’s fastfood and ice cream house chain called “Try Me!!!”

“At the time, we had 12 branches. Because of this experience, it dawned upon me that I really loved to be in the food and restaurant industry. Working hands-on in my mom’s restaurants showed me the reality that running a restaurant is not glamorous at all, but really hard work. I went to study abroad because I had this ambitious vision that I wanted to change the culinary scene.”

She confesses that she was not really into Ilonggo cuisine when she started cooking some 15 years ago. “Honestly, I did not know how to cook Ilonggo food. I just refused to learn. Kasi your maid will cook it, ’di ba? And hindi sosyal, and you always want to be sosyal,” she giggles at the recollection.

In fact, when she was studying at the Culinary Institute of America for her two-year course, she says she cooked sotanghon guisado and adobo, for the school’s international food festival!

When she returned to Iloilo after that CIA stint, she put up an Italian restaurant called Al Dente at the Sarabia Manor Hotel and Convention Center, which is still around to this day. Knowing the Ilonggos (my family hails from nearby Roxas City), this probably made many think her as buang (crazy).

“They thought it would last only for a year or so, since Ilonggos are very picky with food. I had to be focused and humble to reach my goal and luckily, I succeeded,” says the ever-amiable Chef Pauline. (Since then, she has opened other restaurants in Iloilo as well, such as the Maki Japanese Restaurant, Villa Regatta, 101 Luna and Steps of Rome, and conceptualized the menu for Freska here in Manila).

Kansi (tender beef shanks in a broth soured with batuan seeds. It's like sinigang na baka, or bulalo.)

As her culinary talent became more well-known, she was hired to do caterings by private companies, local governments and politicians. “[They] would hire me as their caterer and they wanted to impress their guests with our local cuisine. That started it all. So I said to myself that if I had to do it, I had to do it right and it had to be good. I didn’t want to pretend to know something that I don’t and just come up with something mediocre. So I had to learn by asking, researching and experimenting.”

She adds that she’s been fortunate in this regard because these traditional cooks have been very generous in sharing their recipes with her. “I’m just so lucky. Every time I ask this person who makes this dish well, he/she teaches me. I ask these traditional cooks, ‘How do you do this?’ I have to be honest. I tell them I want to make it well. I don’t want to make it commercialized. They’ll teach you. You just have to ask them how to make it,” says Chef Pauline.

Using only the freshest ingredients and following recipes handed down through generations from several families, Chef Pauline weaves her magic and offers up the most delightful dishes that are sure to perk up your palate, fill your tummy, and warm your heart.

Her kansi, for instance, is just to die for. During a recent media lunch to preview her dishes for an upcoming food festival, I headed straight for the steaming pot of kansi at the buffet table. The beef was so tender, and the broth just had the right hint of sourness—a soup that just fills your soul! Of course, I just had to have two bowls of that.

Lobo-lobo (Local anchovy cooked in tuba, sugar, tomatoes, and garlic, and wraped in banana leaf)

There were oysters from Aklan, diwal (angel wings) clams from Capiz that were fresh and plump, as well as prawns also from Capiz which she served with a heart-stopping aligue (crab fat) sauce. Mmmmm.

Another favorite was the kinilawin na tanigue (Spanish mackerel ceviche), where Chef Pauline used tuba (coconut vinegar) to give the dish some light sweet notes. A new find for me was the lobo-lobo, tiny anchovy-like fish akin to the dulong in Luzon which she cooked in tuba, sugar, tomatoes, and garlic, and served wrapped in a banana leaf. I ate it, atchara-style, pampaalis-suya to my rather gut-busting meal.

She says her only regret is that she hasn’t learned to make the suman and other native delicacies that Iloilo is known for. “They just don’t want to teach me,” she said of the original makers. Well, no matter, your meal at the foodfest will still end on a high note once you get a taste of her Yema Cake. It’s rich and sweet, with some crunchy bits that will gladden your sweet tooth.

What makes Ilonggo cuisine distinctive, she explains, is the use of batuan seeds as souring agent, and the sinamak (spiced coconut vinegar). Most Ilonggo dishes cannot be cooked without either of those two ingredients.

“This Ilonggo food festival is special to me since I had proved that Iloilo food is so loved by many, not just by Ilonggos. Therefore, I am no longer hesitant to introduce other Ilonggo dishes that would seem rather too ‘native’ for others. All throughout the festival, I will be using this tul-tol salt that I got from Guimaras—it’s a slab of homemade rock salt. The salt is made from seawater mixed with small amount of coconut cream, then boiled for day in a vat until it produces a hardened rock salt. I’ve been told to make the dishes for the festival as authentic as possible, so I decided for this year to have everything—even the salt, vinegar and honey—from Western Visayas.”

Lukon na may aligue (Prawns with crab fat sauce)

After doing a number of food fests here in Manila, she says she has an “idea” already of what the public wants and expects from an Ilonggo festival. “But at the same time, I am more confident now in introducing other dishes that may seem very new for non-Ilonggos. For example, I’m bringing the lowly sidewalk lobo-lobo delicacy to a five-star hotel and making it look and taste good. Just expect the unexpected. What makes my Ilonggo cooking different from the rest is that I adhere to healthy cooking and using healthy ingredients. Nothing too fatty, nothing too rich, nothing too deadly. [Laughs] Everything’s just right.”

Chef Pauline says she will also be highlighting the traditional method of drying seafood, or lamayo. “Before, Iloilo used to harvest lots of seafood. What did they do with the excess? Well, they put calamansi and soy sauce, then dried the seafood under the sun for 24 hours. After that, you can fry it; it’s so good!” she enthuses. Namit! (Delicious!)

When in Iloilo, what keeps our bubbly chef occupied are her restaurants, her catering service which specializes in all kinds of cuisine, and of course her family. Chef Pauline is married to Gus Palmares Banusing, a businessman “now busy training for Ironman Philippines 2012!” She lets out a laugh. They have two bright-eyed kids named Justin and Nadine.

•The Ilonggo food festival “Diwal and Other Ilonggo Flavors” will be from May 25 to June 3, available for lunch and dinner, at the Paseo Uno, Mandarin Oriental Manila. For information, call 750-8888 or e-mail momnl-fb@mohg.com.

(My column Something Like Life is published every Friday in the Life section of the BusinessMirror. This piece was originally published on May 18, 2012. All photos copyrighted by this blogger.)

Luck for Aquino, disasters for PHL– feng shui expert

Master Joseph Chau, resident feng shui expert of the Mandarin Oriental Manila.

THE Year of the Water Dragon, which starts on January 23 will bring general luck and prosperity to the Philippines but because of a Disaster Star in the southeast where the country is located, it must be prepared for natural disasters during the year.

In a recent press briefing to announce the Chinese New Year festivities at the Mandarin Oriental Manila, its resident feng shui expert, Joseph Chau gave a preview of his forecasts for the coming year.

“The birthday of the Philippines is June 12, 1898, at 3:30 p.m. So the Philippines was born in an Earth Dog year, the month of the Earth Horse, the day of the Fire Horse and the time of the Fire Monkey. There are so many fire elements in the Philippines. In the Year of the Water Dragon, there will be an abundance of water. But what happens when abundant water and too much fire get together? They fight each other. But on the positive side, there is harmony because you need water to extinguish fire. So that means the Philippines will have good luck in 2012.”

The economy would face some challenges this year, he said, “fluctuating from time to time,” so businessmen are advised not to be “too stubborn” and to be “flexible in their work.”

The lucky businesses to engage in this year include lumber, fashion and garments, and publishing because all of these are ruled by earth elements.

“For the earth ventures to grow, you need water, isn’t it?” Chau said.

Lucky and unlucky directions this year. (Image courtesy Mandarin Oriental Manila)

He said banking, the production of raw materials and mining “will face many challenges this year,” with the real-estate industry and the construction business slowing down.

“If President Aquino wants to push the mining business, he must organize [the regulations] well so he can attract good business. For real estate, if the property companies want to be able to sell their buildings, they must consult a licensed feng shui expert before constructing,” he added.

He also said that for the banking industry to expand, banks should adopt longer hours like in Hong Kong, from 9 a.m. to 5 p.m.

“If you are a businessman, 9 a.m. to 3 p.m. is too short a time to complete your business, especially if you’re coming from abroad, and your flight comes in the afternoon.”

What Chau was most excited about, though, was the tourism industry. He said the sector would prosper if the country were promoted well.

Lucky New Year platter at the the Mandarin Oriental Chinese New Year feast. Photo courtesy MOM.

On the heels of the newly launched tourism campaign of the country, the feng shui expert, who is a resident of Hong Kong, even declared “Chinese New Year is more fun in the Philippines!”

He said, “tourism is a water element, and can cool down the fire in the country’s sign. So President Aquino should tell the tourism secretary to do more promotions to encourage tourists to come.”

He suggested that the Philippines do away with visa requirements altogether.

President Aquino, having been born in the Year of the Golden Rat (1960), also has a lot of fire elements, and would need the water in the coming Dragon Year to “cool down. This will help him bring money luck to the country,” Chau said.

But he underscored the possibility of more rains, floods, earthquakes and “explosions” in the Philippines, especially in the southeast location, because of the presence of the Disaster Star in the southeast quadrant.

“These may happen in the months of April, October and January 2013. So I hope the government can prepare for these, and prevent them when possible. They must make adjustments to avoid flooding.”


Chau's forecast for those born in the Year of the Rat like President Benigno S. Aquino III.

Most of the zodiac signs are lucky in the Year of the Water Dragon, except for those born in the years of the Dragon (1928, 1940, 1952, 1964, 1976, 1988, 2000, 2012); Dog (1922, 1934, 1946, 1958, 1970, 1982, 1994, 2006); Ox (1925, 1937, 1949, 1961, 1973, 1985, 1997, 2009); Goat (1919, 1931, 1943, 1955, 1967, 1979, 1991); and Rabbit (1927, 1939, 1951, 1963, 1975, 1987, 1999, 2011).

The lucky colors of the year are gold, silver, white, sky blue, green, red, pink, violet, peach, orange, beige, yellow and brown.

The Chinese New Year festivities at the Mandarin Oriental Manila are among the most anticipated in the metropolis, outside of those in the Chinatown area in Binondo, Manila. They regularly attended by Vice President Jejomar Binay and his spouse, Dr. Elenita Binay, as well as business executives who work or reside in Makati.

(My piece was originally published on January 13, 2012 in the BusinessMirror. I own the copyright for the photos and video on this blog, except where otherwise indicated.)

* * * *
Here are the rest of Master Chau's forecasts for the different animal signs in the year of the Water Dragon (courtesy Mandarin Oriental Manila):

Your Chinese zodiac sign in 2012 (Year of the Water Dragon)

Or click here.

'Paskuhan sa Paseo' draws 'em with the best Filipino Christmas treats

(Bangus embotido)
MANILA, Philippines - Say “food festival,” and I’m usually there in a heartbeat.

The latest one being raved about is the “Paskuhan sa Paseo” at the Mandarin Oriental Manila’s Paseo Uno interactive buffet outlet, ongoing until December 18.

Chef Ed Quimson, a veteran of many of the metro’s best restaurants, whipped up a line of traditional Christmas treats and Filipino comfort food, with the help of his associate, Chef Booj Supe of M Fine Foods, especially for this feast.

It proved to be another belly buster, as only Mandarin’s food festivals are wont to be. The best thing about this particular feast is, we get to eat our favorite Noche Buena dishes weeks before Christmas!

(Pomelo or suha salad)
Of the many foods laid out, the clear winner for me—among the cold appetizers—was the suha (pomelo) salad. It was prickly sour and sweet at the same time, the flavors playing off each other but still making for a cohesive whole. Certainly, it’s a favorite of the other diners as well, because it ran out quickly when I tried to get seconds!

The bangus embutido was a delightful surprise. Moist and flaky, with very balanced flavors. And thankfully, no overly fishy (malansa) taste. Truth to tell, I am not really an embutido person. But made with fish, the embutido (our local version of meatloaf) flies in the face of convention, thus providing a welcome alternative to diners who wish to eat light.

(Prawns with Aligue)
I thought the most awesome dish in the entire lineup, just because it was so perfectly Christmasy, was Chef Ed’s Chicken Relleno. A usual staple at the Noche Buena table, this chicken relleno was certainly one of the best I’ve tasted in a long time. The fowl’s skin was just lightly singed a golden brown, while the stuffing was so succulent, brimming with an all-meaty goodness. There was none of the usual extenders of hotdogs, hard-boiled eggs, and pickles as with most commercial chicken rellenos. It was pure holiday joy at every bite.

I also liked the braised beef belly adobo—and again, I’m one person who can live without adobo (so I’m weird, sue me!)—and only eat it if it’s deep-fried in oil. But braising it, not only broke down the beef belly, but it also reduced the vinegar and soy sauce blend into a light sauce, not cloying and heavy like some adobos are made that I try to steer clear of.

Of course, it was impossible to eat everything. My tummy was already bursting at the seams, and so I had to reluctantly move to the dessert table. The only dishes I managed to partake of were the light and fluffy cheese bibingka—loved this!—and the leche fan (milk flan) with dayap (native lime). The latter was still a bit too sweet for me, despite the dayap, but what I liked about it was its luscious creamy texture.

(Afritada)
Chef Ed, of course, has been involved in many well-respected and long-favored establishments such as La Tasca, Via Mare, Nielsen Tower Club and Restaurant, Broker’s Lounge at the Philippine Stock Exchange, Giraffe, Subic Bay Yacht Club, Rastro, Chef Ed’s, Club Noah, Splendido, Petra and Pilar, and Delimondo, to name a few.

He started working professionally at 17 years old, and considers his passion for cooking a legacy from his grandmother, Doña Consuelo Tuason Quimson, with whom he shared well-spent moments in the family kitchen when he was a wee five years old.

The dishes he creates are traditional Filipino home-cooked delights with some Spanish influences. “Filipino food is so diverse and flavorful and we are incredibly excited to bring Chef Ed’s specialties to Paseo Uno this Christmas season, just in time for festive gatherings and family reunions with balikbayans,” says Chico Angeles, MOH’s director of food and beverage.

“We look forward to again working with Chef Ed,” notes Executive Chef Rene Ottlik “and present to our diners his divine recipes that are as rich in taste as they are in tradition.”
(Crispy pork belly)
Diners will expectedly find themselves lining up at the carving station for the scrumptious lechong Cebu and crispy pork belly. Other specialty favorites in the menu include Tortang Alimasag with Fresh Lumpia Sauce, Paella Tinola, Tinapa Paté served with melba toast, Kilawin Na Tangigue with Gata in wanton cups, and Crispy Kare-Kare.

Also on the menu are more than a half dozen of mouth-watering Filipino desserts, including Palitaw filled with Langka, Halo-halo with Gata and Moscovado, and Pastillas de Leche Cheesecake.

The festive buffet spread is priced at P1,650+, while Friday and Saturday dinner is priced at P2,200+ inclusive of Paseo Uno’s Luxury Buffet.

(Braised Belly adobo)
(For more information on “Paskuhan sa Paseo Uno”, email momnl-fb@mohg.com. For reservations, call Paseo Uno at 750-8888. My piece was originally published in InterAksyon, Dec. 14, 2011.)

Diwalicious food fest at the Mandarin Oriental

Steamed diwal (angel wings clams)

I HAD been soooo looking forward to this food fest. I had heard so much about Chef Pauline Gorriceta Banusing from my Ilonggo friends and now, she's at the Mandarin Oriental Makati's Paseo Uno, whipping up wonders in its kitchen for the outlet's Diwalicious Visayas food festival w/c started on Monday, Sept. 19.

As I looked over the entire spread of her dishes yesterday, I struggled to contain the panic rising inside me. What do I do? Where do I start? What looks like the best dish to try first? (Sadly, they all did, which made my heart race even faster).

But since it was a Diwalicious festival - highlighting the Diwal (angel wings clams) both steamed and w/ baked w/ cheese, I chose that first. Dipped in vinegar with chopped onions, I quickly downed a few of the succulent steamed diwal along with some huge scallops from Roxas City. Sweet, sweet Jesus. I prayed to myself. Thank you for these wonderful gifts from the sea.

Kansi - beef short ribs in a sour broth.

Then I had a go at Chef Pauline's Kansi - tender beef short ribs in sour broth w/ some veggies – and I was in heaven. Seriously, it was such a divine experience for me just spooning the comforting soup in my mouth, then biting into the oh-so-soft beef w/c just broke down as soon as I chewed on it. I just had to have steamed rice w/ this dish. This was comfort food at its finest. And I swear I could've gone home happy even if I just ate these two dishes alone.

Kansi can be compared to Sinigang na baka except that the souring agent used is the fruit called batuan, which is mostly found in the Visayas, although Chef Pauline says some can also be found in Ilocos and Bohol. Batuan is much more complex than the usual guava or tamarind Tagalogs use for their sinigang. It not only adds sourness to the broth but depth as well. It's difficult to describe it - one must just try it to get what I mean by "depth". Anyhoo, I made Chef Pauline promise to send me her recipe of her kansi so I could replicate it at home.

Pinalmahan na Pink Salmon

But there was more. I tasted the Pinamalhan na Pink Salmon w/c I actually never had before, but as far as my research goes, is prepared using vinegar, soy sauce, ginger, garlic and a host of other ingredients. It's been described as 'paksiw made dry.' The pink salmon was lusciously tender, but despite the supposedly 'dry' style pinalmahan should be, it was actually masarsa, which I liked.

Another soothing treat was the La Paz Batchoy, basically a noodle soup w/ pork innards, and some chicken or pork cuts, with a sprinkling of chicharon and chopped green onions. The broth was just as heartwarming as that of the kansi, only clearer. Batchoy could probably be described like Vietnam's ubiquitous Pho, except that even in the Visayas, there are so many styles of how the dish is made although it originated in La Paz, a district in Iloilo.

La Paz batchoy

Using fat juicy crabs from Roxas City, Capiz - where my own father's family hails from – Chef Pauline also cooked up some ginataang alimango - I forget now the actual name of the dish. It was sweet, earthy, and quite succulent. Of course, I just had to put down my silverware and used my hands to get to the innermost bits of crab meat, and sucked every tiny bit of morsel I could manage out of the crab's corners. I was just so into it, I completely forgot I was in a five-star hotel's dining outlet. But I just thought it would've been a waste to pretend to be all proper and dainty eating the crabs (I even had a claw cracked open) when there was so much goodness to savor from the crabs.

I had two other dishes as well - the chicken inasal and fresh lumpiang ubod – but w/ what I already ate above, I was quite happy...ecstatic even, with the entire experience. And I was quite delighted to see even some Japanese guests at the hotel, savoring each of the the Ilonggo dishes served, instead of concentrating on the usual Western or Oriental portions of the daily buffet.

KBL! Kadios (pigeon peas), Baboy (pork pata), and Langka (jackfruit)

I thought it was so apropos that one of the dishes served was the kansi, bec. I think that it is the best dish that represents how we are as Filipinos - our warmth, open heart, and embracing nature. It is something that foreigners like them would love to experience over and over again.

Chef Pauline says people on a diet needn't worry about increased calories from the buffet because "Ilonggo food is healthy." It basically presents a good balance of protein and a whole lot of vegetables. Diabetics, however, should steer clear of the yema cake. Although it is just as wonderful as the main dishes, it is made w/ loads of sugar. (In fact the actual recipe calls for condensed milk but Chef Pauline, rightly so, used evaporated milk. Whew.)

Check out the Visayas food fest ASAP. It ends tomorrow, Sunday, Sept. 25. Lunch buffet is P1818 ++. Also available for dinner. Happy tummy! ;p

Fresh lumpia ubod (egg spring rolls w/ palm hearts)

Yema or caramel cake

Chef Pauline Gorriceta Banusing, chats with us at lunch. More on Chef Pauline in a future entry. Note: All pics herein are copyrighted by this blogger.

Guess who got bowled over by Filipino cuisine?

Anyone for Filipino food? (Tom Parker Bowles, Esquire Aug. 2011)

And yes, since you were wondering, he is the son of the Duchess of Cornwall, Camilla Parker Bowles.

Thank you Mr. Parker Bowles for allowing us to reprint your story. Do come back to the Philippines and explore more of our cuisine. We're so glad you got "us" and our food.

Many thanks as well to Charisse Chuidian, Mandarin Oriental Manila's super energetic Director of Communications, for sharing this piece with us.

The Year of the Metal Rabbit

Check out how your Chinese astrological sign will fare in the Year of the Metal Rabbit. Click hare (hehe).

Feng shui readings are courtesy of Joseph Chau, resident feng shui master/geomancer of the Mandarin Oriental, Manila.

Kiong Hee Huat Tsai!!!

A good year for the Philippines and its businessmen

(The Year of the Metal Rabbit begins on Feb. 3, 2011. Photo from the Feng Shui Clinic)
THE year of the Metal Rabbit, which begins on February 3, will be a better year for Philippine business and the economy in general.

This is not surprising as most of the country’s leading business personalities are themselves fortunate this year, per the readings of Joseph Chau, resident geomancer/feng shui practitioner of the Mandarin Oriental Manila.

The luck is not limited to the country’s top chief executives but its political leaders, as well, such as President Aquino and Vice President Jejomar Binay, and the Aquino administration’s officials overseeing the economy.

In a press conference on Monday, Chau said the dominant elements this year will be metal and wood, so the businesses that will be generally profitable this year are car-selling, banking and mining, especially in gold, while wood would connote garments, bookstores and the publishing industry.

Because the Philippines was born on June 12, 1898, (Aguinaldo’s Independence Day), that makes it an Earth Dog.

According to Chau, “Dogs are the most compatible zodiac sign of the Year of the Rabbit,” and as such, he sees the Philippine economy “going up” this year.

(The lucky ones - from left: Jaime Augusto Zobel de Ayala II, Erramon Aboitiz, Manuel Lopez, Teresita Sy-Coson. Illustrations from BusinessMirror.)

Other businesses that are good to invest in are in tourism such as hotels, the medical sector and agriculture—the latter, particularly, “will be prosperous in the next 10 years.”

Those working in the entertainment industry, especially those in films, will see their movies making money, as it is ruled by the metal element, as well.

He advises the tourism leaders to promote more Philippine culture, “which will attract more tourists.”

He added that an orderly transportation industry, where cab drivers, for instance, properly register their names, would boost the tourism sector, and travelers will find them more trustworthy.

The year of the Metal Rabbit bodes well for those born in the year of the Dog (1922, 1934, 1946, 1958, 1970, 1982, 1994, 2006), such as PLDT chairman and Meralco President Manuel V. Pangilinan and beer and tobacco tycoon Lucio Tan.

Chau said the work of Dogs “will be comparatively going smooth. Businessmen will get the help of their benefactors. Financially, money luck is promising, especially in the second half of the year. Many opportunities are open for them or in partnership with others.”

(From left: Manuel V. Pangilinan, President Noynoy Aquino, Vice President Jojo Binay, Finance Secretary Cesar Purisima)

This is also a fortunate year for those born in the Year of the Rat (1924, 1936, 1948, 1960, 1972, 1984, 1996), such as President Aquino, Finance Secretary Cesar Purisima and Jaime Augusto Zobel de Ayala, chairman and chief executive officer of the Ayala Corp.

“Everything tends to be more stable and smooth, especially because there are two lucky stars shining bright within the sign. Businessmen will have many opportunities for their business development or expansion. Financially, this is a fortunate year for Rats. They will have a steady income from different sources.”

However, Chau points to the relatively unlucky location of Malacañang and suggested that President Aquino put a water fountain in his office, if he doesn’t want to move his office to another location from the Premier Guest House. This would improve his luck and promote clarity in his decision-making.

If Purisima is lucky this year, perhaps leading the government to keep its budget deficit at decent levels, so is Bangko Sentral ng Pilipinas Gov. Amando Tetangco Jr., who is a Dragon (1928, 1940, 1952, 1964, 1976, 1988, 2000), which will hopefully mean a tame inflation and stable peso for the country.

“This is a successful year for Dragons,” said Chau. “However, they have to take preventive measures to avoid unexpected problems that might happen. They should make use of this year to carry out their new projects with great planning. Financially, Dragons will have better luck in money affairs and it is promising.”

Asked about the President’s prospects in terms of love, the master geomancer advises him to look for a woman “who was born in winter—November and December.” The most compatible sign for a mate for him would be a woman born in the Year of the Pig (1947, 1959, 1971, 1983, 1995). Pigs are described as honest creatures, gallant, sturdy, sociable, peace-loving, patient, loyal, hard-working, etc., and is one of the luckiest signs in 2011.

(From left: Ramon S. Ang, Lance Gokongwei, Lucio Tan, BSP Gov. Say Tetangco)
Horses (1930, 1942, 1954, 1966, 1978, 1990, 2002), such as San Miguel president Ramon Ang, Lopez Group Holdings CEO Manuel Lopez and JG Summit Holdings president and chief operating officer Lance Gokongwei, will find their luck “improving” this year.

Chau said: “Since the Moon Star shines bright this year, they will have better luck in expanding their personal communication network that will help them have a better prospect both at work and business. Financially, [they] will have better luck developing their businesses.

Vice President Binay, who is also a Horse and regularly joins the Mandarin Oriental’s Chinese New Year parade, will “work well together” with President Aquino this year.

Tigers (1926, 1938, 1950, 1962, 1974, 1986, 1998, 2010) like SM Investments vice chairman and Banco de Oro chairman Teresita Sy-Coson will find 2011 “a productive year.”

According to Chau, “It is good timing for their business expansion. Their career luck is going smooth. They will have the ability to handle all their tough work and challenges. They should treasure this lucky year to show their ability both at work and business. Money luck is pretty good, and it is on the upswing. They will have a profitable return from their investment.”

It is important for Monkeys (1920, 1932, 1944, 1956, 1968, 1980, 1992, 2004), like Aboitiz Equity Ventures president and CEO Erramon Aboitiz, “to have a good strategy plan in the beginning of the year if they wish to have a productive and successful year,” said Chau.

(Master Joseph Chau, resident feng shui expert/geomancer of the Mandarin Oriental, Manila. Photo by MOMNL)

“Financially, this is a fortunate year in money affairs….However, they should avoid being in partnership with people, especially between friends and relatives, or they will be cheated.”

The unlucky signs this year are, ironically, the Rabbit (1927, 1939, 1951, 1963, 1975, 1987, 1999, 2011) and the Rooster (1921, 1933, 1945, 1957, 1969, 1981, 1993, 2005).

While Rats, Horses and Dogs are generally unlucky signs, those in business appear to be on a prosperous path but have to pay attention to their health and love lives.

Those born under the Snake sign will, likewise, find themselves generally unlucky. But those working overseas will be prosperous.

Chau said the lucky colors this year are gold, silver, white, sky blue, green, red, pink, violet, peach and orange.

(My story was originally published in the BusinessMirror, Jan. 25, 2011.)

Hotel-booking cancellations start

AN official of The Peninsula Manila confirmed that the hotel has already received a number of booking cancellations from Hong Kong residents.

Joseph Arias, Peninsula PR manager, said the cancellations were “immediate. For most hotels in Manila, most of the business within Asia comes from Hong Kong because we’re very near them. We’ve been selling Manila to them [Hong Kong residents] as a weekend destination.”

While he declined to give an exact number of cancellations, he expressed optimism that the Hong Kong travel advisory would be “temporary. This is not the first time we’ve experienced a crisis. So we hope this problem will not linger.”

At the Mandarin Oriental Manila, four guests from Hong Kong had canceled their travel plans to the country. (Click BusinessMirror for the rest.)

Jardines to invest $1M to spruce up Mandarin Oriental

THE Hong Kong-based Jardine Matheson Group is investing “approximately $1 million” in the Philippines, primarily to freshen up its Mandarin Oriental property in Makati City.

In an exclusive interview, newly installed Mandarin Oriental Manila general manager Mark Bradford also hinted that more capital aside from the initial investment is being considered. “We’ll be investing approximately a million US dollars [P46.82 million] in the next two quarters in enhancing some areas of the hotel. But after 33 years of operation, a larger amount of money is being looked at. We’re considering it very seriously.” (Click here for the rest.)

Pinoys to make money easily in Year of the Ox

EASY come, easy go.

This is the overall reading for the Philippines in the Year of the Ox by renowned geomancer Joseph Chau of the Mandarin Oriental, Manila. “The location of the Philippines is in the wealth and prosperity direction [southeast],” he said in his press conference on Wednesday; thus, Filipinos in general will have an “easy life” in 2009.

But he cautions that even if they can earn money with no difficulty this year, “you know what they say, ‘easy come, easy go.’” Mandarin Oriental’s annual Chinese New Year festivities will be held at 10 p.m. on January 25. (The rest of my story in BusinessMirror.)

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I'll try to post the rest of the predictions for the individual zodiac signs. Must scan first. Stay tuned for that.
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(UPDATE: Citigroup Reports Big Loss and a Breakup Plan Hmmm...so much for Citi's finances turning around, as per Master Chau's prediction.)

GMA to survive Year of the Earth Rat

GOOD GRIEF! this is what Joseph Chau, feng shui (geomancer) consultant of the Mandarin Oriental answered me when I asked him if the presidentita would still remain in power this year. According to him, this is because the main gate of the Malacañang Palace faces the Southeast, which is the luckiest direction in the Year of the Earth Rat. "So if Malacañang is lucky, the master is lucky too," he said. Do I hear groaning out there? Ah well...

He did say though that there was a sickness star hovering above the Northwest where the Palace is located, so the presidentita should be careful about her health. Well we've seen her in and out of St. Luke's hospital quite a number of times last year, and I'm not counting her husband's near-death experience. There have been quite a number of rumors just what disease has been plaguing the scary resident by the Pasig River, especially since her primary care physician is a liver specialist.

(Joseph Chau, master geomancer and resident feng shui consultant of the Mandarin Oriental Manila, gives the press a lowdown on what's in store for us in the Year of the Earth Rat.)

Chau added that because of Malacañang's luck, he doesn't see any "major problems" for its chief resident this year. And he adds that the Philippines is lucky as well and has been on this prosperity path since 2004, which will last until 2009! But why don't we feel it Mr. Chau? It seems only the presidentita is lucky! Hay naku!

Anyhoo, the little one's critics may be comforted by the fact that Chau was the geomancer that predicted Joseph Estrada would remain in power. In fairview, the master geomancer did not have Erap's exact birthdate and birth time which would have given him a more accurate reading of the then Palace resident's (mis)fortune. In the same manner, this year's prediction for GMA is just based on a general reading of Malacañang after Chau looked at maps, and not of the presidentita herself.

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Other points raised by Chau in the brief chat I and a couple of other reporters had with him yesterday:

• Lucky zodiac signs are : the ox, tiger, dragon, monkey, and dog. Those who were born in the year of the Rat, Horse, Rabbit, Rooster, and the Goat will have a tough year.

• Good investment areas (stock market and business in general) : mining, entertainment (TV and movies), real estate, transportation, and logistics. He advises newspaper publishers/editors to play up entertainment stories on their front pages to ensure profitability.

• Businesses that will find the new year to be more challenging are garments, boutiques, and book stores. "There are just more competitors for them so they should work harder."

• Young men, especially those below the age of 50 should begin businesses in the Year of the Earth Rat.

• While he didn't directly answer my question of whether Barack Obama or Hillary Clinton would win the U.S. presidential elections in November, he said it will be a "cultural" decision for Americans. I take this to mean that Americans will have an easier time voting a white woman into office than a African-American male. (Btw, I noticed in the recent news stories by ANC, there were actually more Fil-Ams supporting Hillary than Obama. This is not a surprise as Pinoys have always identified themselves with WASPs, desperate to be like them especially in the color of their skin, that the gluthatione bottles are just flying off those drugstore shelves. Besides most Fil-Ams supported Bill Clinton as well when he first ran for office, even when he was considered a virtual newbie in the beltway.)

• The November elections would also spell relief for the U.S. and it's economy will pick up, helping strenghthen the greenback as well. That should be welcome news to a lot of our exporters and OFWs cringing at every day's uptick in the peso's value.

For a summary of Chau's predictions, click here