I was supposed to attend the International Cuisine Culinary Class at the Diamond Hotel but it was in conflict with our mommy lunch of Pinoy Moms Network. So I decided to let my daughter, Marielle take my place since she’s such an avid cook. This is what she had to say:
French Bistro Culinary Lessons
Posted by Noemi | Under Uncategorized with 2,910 views Saturday May 26, 2007Sushi at Sakae Sushi in Mall of Asia
Posted by Noemi | Under Uncategorized with 5,928 views Friday May 25, 2007
Sakae Sushi has been in the must eat restaurants in my daughter’s list. Finally we made it to the SM Mall of Asia at the second floor.
The attractive feature of Sakae Sushi is the conveyor belt where various sushi plates are brought out .The Multicolored Plate is 80 pesos while the red plate is 189 pesos.
The kids were totally mesmerized with the conveyor concept that they kept taking sushi plates as it passed them.
It’s quite fascinating to see the sushi varieties such as these:
Corn Coffee
Posted by Noemi | Under Uncategorized with 4,938 views Sunday May 20, 2007
I got a sample of Roasted Corn Coffee brew at the recently concluded International Food Exhibition 2007 at the World Trade Center. It really tasted like real coffee except that Corn Coffee has NO caffeine,No preservatives, High in fiber and 100% Corn. Old folks say that our forefathers used to drink this type of coffee.
Halo-Halo from Chow King
Posted by Noemi | Under Cakes, Pastries & Desserts with 10,679 views Thursday May 17, 2007
Halo-halo ( (shaved ice with sweetened fruits and beans, purple yam and ube ice cream) is the best dessert to take on a hot , humid summer day in the Philippines. Now I have eaten a lot of commercial halo-halo and most of these halo-halo scrimp on the fruits or the purple yam. Chow King’s Halo-halo is the best halo-halo (other than the ones served in Little Quiapo) because it is affordable and has generous servings.
International Cuisine Culinary Series
Posted by Noemi | Under Uncategorized with 6,400 views Saturday May 12, 2007
Starting May 12, I am attending the International Cusine Culinary Series at the Diamond Hotel, thanks to PR Practioner, Amor Maclang. The invite came at a perfect time when I am beginning to be a lazy cook. I haven’t had the chance to churn up exciting and pallatable dishes lately. Perhaps the culinary series will serve as a jumpstart to more appetizing family meals. Happy family meals make a great bonding experience amongst family members. Perhaps, I can also teach my daughters.
Today, it was traditional Japanese Rolls by Chef Junichi Sekiyama.
Demonstration for dishes like Miso Soup, Nigiri Sushi, California Maki, Ebi Tempura and mixed Japanese Fried Rice was led by Chef Junichi Sekiyama. Born in Kobe , Japan, Junichi Sekiyama started cooking at a very young age of 16. He was wooed by Diamond Hotel to head the Yurakuen kitchen team. Thirteen years later, he is now the Japanese Executive Sous Chef and has served 3 Japanese Prime Ministers and minister ih his celebrated career. Prime Minister Keizo Obuchi, Junichiro Koizumi, Shinzo Abe, and Minister for Foreign Affairs, Taro Aso.
I was quite excited for the lessons to begin. At first, it was difficult to understand the chef’s accent but with time, I finally got adjusted to his teaching style. There was a Japanese translator nearby and other Filipino chefs to assist us. Chef Junichi is quite an enthusiastic teacher. Often, he’d encourage the participants so we get to feel the texture, taste the mixture or give a helping hand to the live demo.
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