Showing posts from 2018

Hino Motors presence to spur modernized jeepneys in Panay

With the opening of Hino Panay Showroom and Service Center in Iloilo, commuters within Iloilo City and the rest of the island will eventually be riding the Hino Modern Jeepney Euro 4.

"The government has asked us manufacturers to produce as much as we can so that operators can transition to the new jeepneys," said Vicente Mills, Hino Motors Philippines (HMP) chairman, regarding the Philippine government's PUV Modernization Program (PUVMP).

"We already have orders coming from different cooperatives," said Gerald Vagilidad, sales and parts manager of Hino Panay.

"We are following the platform laid out by the Department of Transportation and Land Transportation Franchising and Regulatory Board. One franchise, one route and one operator. That operator represents one cooperative," Vagilidad added.

"The franchise is given to cooperatives so that it will be managed as a fleet," said Mills. He added that this system ensures that the jeeps are well-maint…

Live Comfort Food: my top 5 scrumptious picks

The definition of "comfort food" varies for each individual. It could be a mom or grandma's home cooked dish. It could be food that changes one's mood from bad to good. It could be a dish that is so easy to prepare as the word "comfort" suggests. Or it could be food that keeps one healthy. Live Comfort Food can be all of these to everyone.

I go to Live Comfort Food whenever I yearn for these mouthwatering dishes: (1) Chicken Teriyaki with Mushroom Sauce Pizza, (2) Meatless Bibimbap, (3) Low-Calorie Carbonara, (4) Roasted Seaweed, and (5) Smoked Fish and Lemon Pasta. All their dishes are made from the best and nutritious ingredients.

They did not scrimp on the ingredients for Chicken Teriyaki with Mushroom Sauce Pizza. This healthy pizza is topped with a generous amount of chicken teriyaki strips, mushroom slices, olives, and cheese.

Low-Calorie Carbonara’s sauce is soya cream, giving it a light yet delightful taste. Surprisingly, it goes well with Roasted Seaw…

A journey back to nature: a Nature Republic review

Being endowed with sensitive skin and having experienced drug eruption that left some parts of my skin really dry, I am very careful with the products that I use.

Then, I discovered Nature Republic when it opened in Festive Walk Mall in September 2018 and was able to talk to their division manager, Marianne Gonzales. “It is Nature Republic's vision to make good products for the skin but not too expensive. We use natural ingredients from plants, flowers, etc.  We also use special water facial water and Hawaiian deep seawater, among others," Gonzales said.

It took me a while to write about Nature Republic and the products I got during their opening because I wanted to try them first before making a review. Below I will share some of their products that I love to use!

Being middle-aged, one of my concerns is having dry and thinning hair. I am so glad that Nature Republic Argan Essential Deep Care shampoo gave my hair a bit of volume and glow. Argan oil is rich in fatty aci…

New Executive Sous Chef heats up Seda Atria's kitchen

With exceptional skills in a wide range of cuisines and kitchen management, Chef Gary Landicho, the new Executive Sous Chef of Seda Atria will be introducing exciting additions to the hotel’s menu while improving food and beverage operations.

Forty-year-old Chef Gary is a native of Bacolod, but grew up and studied in Manila. He developed his culinary expertise through 16 years of experience working on various cruise ships. He was the Sous Chef of Disney Cruise Line for 5 years before coming home and joining the hospitality industry for the first time as the Executive Sous Chef for Seda Atria since September 2018. 

Traveling and exposure to diverse local and international fare have enabled Chef Gary to nurture his love for food while honing his culinary skills.  

Chef Gary’s cooking style is defined by the use of fresh ingredients to create a seamless fusion of Western and Asian culture. 

He is set to introduce new mouth-watering dishes at Misto.  These recipes were inspired by his travels…