When it comes to healthy food choices, SaladStop! undoubtedly has a wide array of wholesome salads, wraps, warm proteins, and snacks. Now, they have added a classic seasonal favorite to join the Daily Bowls line-up of exclusive salads to provide even more appetizing choices to subscribers.
Daily Bowls Exclusive: Cauli-fornia Dreamin’ Wrap Romaine, red & white cabbage, cauliflower cheese patty, broccoli, cherry tomatoes, baked mushrooms, carrots, mandarin oranges, dried cranberries, & pumpkin seeds – all tossed in a creamy Basil Pesto dressing.
Keep on Cauli-fornia Dreamin’
Previously launched in 2019 and 2021 as a seasonal salad, the Cauli-fornia Dreamin’ salad is made even better this time around. Enjoy the bright and tasty mix of romaine, red & white cabbage, cauliflower cheese patty, broccoli, cherry tomatoes, baked mushrooms, carrots, mandarin oranges, dried cranberries, and pumpkin seeds – all tossed in a creamy Basil Pesto dressing.
Unique to this vegetarian salad is the Cauliflower Cheese Patty, which is made from scratch using three different types of cheeses: feta, parmesan, and cheddar. It’s a great source of fiber and has no artificial flavors or colorings.
Taste the vibrant flavors of the Cauli-fornia Dreamin’ salad or wrap, now available as a Daily Bowls Exclusive. As a special treat to launch this new exclusive on the Daily Bowls menu, subscribers can enjoy 15% off on all Daily Bowls subscriptions when you sign-up from today until August 6 at saladstop.pickup.ph. (Delivery of subscriptions start on August 8.)
Enjoy the Cauli-fornia Dreamin’ Salad at home or on-the-go! Have your Daily Bowls subscription plan delivered to you at home or in the office!
Get to know the Exclusives
Try out hearty new flavors with the Daily Bowls Exclusives menu, a lineup of never-before-released salads, wraps, & warm proteins that can only be ordered with a 3-day or 5-day plan.
Dig into the Homemade Quinoa Patty (Romaine, rocket, pumpkin quinoa patty, green apple, avocado, tomatoes, baked mushroom, Balsamic Soy Vinaigrette), The Refresher (Romaine, baked salmon, cucumber, black olives, alfalfa sprouts, beetroot, sunflower seeds, roasted almonds, Basil Vinaigrette),High Protein(Romaine, red & white cabbage, pan seared tofu, roasted chicken, broccoli, ripe mango, sunflower seeds, chickpeas, Arabian Spiced Vinaigrette),orBalsamic Beetroot Bowl (Romaine, kale, quinoa, pumpkin quinoa patty, chickpeas, beetroot, Balsamic Soy Vinaigrette).
Daily Bowls Exclusives are available for delivery on Fridays with every subscription plan.
Subscribe to Better You
Explore Daily Bowls by SaladStop! at saladstop.pickup.ph for daily deliveries of SaladStop! Signatures plus specially-crafted exclusive bowls at home or in the office. Opt for the 3-day subscription (Monday, Wednesday, and Friday) to kickstart a health journey or the 5-day subscription (Monday to Friday) to supplement a personal wellness plan.
Hilton Manila welcomes the Mid-Autumn festival with a Lunar Reunion mooncake box, featuring an indulgent array of traditional baked varieties of classic and modern flavors.
A celebration of craftsmanship and a festive centerpiece, this year’s mooncake box design pays homage to the auspicious full moon. With this unity and wholeness in mind, this year’s box features its circular shape front and center, embossed in striking gold. Within, four individual cake boxes make up a full circle to represent the harmonious coming together of family members.
John Lucas, General Manager of Hilton Manila says, “Mid-autumn festival is a splendid time where families come together to reunite under the full moon. Let’s take this time to appreciate the time spent with our loved ones as we savor the sweet delicacies the season has to offer.”
Make it a gift to behold with our medley of traditional baked mooncake flavors, including the classics – Red Bean with Single Yolk, Lotus with Single Yolk, Mixed Nuts and White Lotus with Double Yolk and Red Lotus with Black Sesame and Double Yolk. Prices start at Php 1,888 nett for Lunar Reunion Package (Box of Two).
LUNAR REUNION: A Mid-Autumn Delicacy
July 15 to September 10, 2022 Savor a unique selection of golden baked delights, made for treasured moments with loved ones.
LUNAR REUNION PREMIUM HAMPER
Php 32,888 nett Inclusive of Dalmore 18 Years Whisky with two (2) Dalmore Glasses, White Truffle Sunflower Oil, Black Truffle Flavored Extra Virgin Olive Oil and Lunar Reunion Package (Box of Four)
LUNAR REUNION PACKAGE (BOX OF FOUR)
Php 2,888 nett Red Bean with Single Yolk Lotus with Single Yolk Mixed Nuts Red Lotus with Black Sesame and Double Yolk
LUNAR REUNION PACKAGE (BOX OF TWO)
Php 1,888 nett Red Bean with Single Yolk Lotus with Single Yolk
MID-AUTUMN TREASURES
Usher in the auspicious Mid-Autumn Festival and celebrate the warmth of reunion with Executive Chinese Chef Kevin Xu’s signature culinary creations. Php 19,888 nett for six (6) persons Php 38,888 nett for six (6) persons
For inquiries and reservations, please call +63 917 826 6442, send an email to MNLPH_F&Binquiries@hilton.com or visit https://www.hiltonmanila.com. Follow @hiltonmanila on Facebook and Instagram for more updates.
After the return of their Ube Cheese Pie, Jollibee‘s next pie offering is here: the Chicken a la King Pie! This new snack adds a crispy twist to a classic creamy favorite, combining Jollibee’s beloved pie crust with a savory chicken-based filling.
Photo courtesy of Jollibee
“We are excited to share this new product with our customers as it innovates such a popular flavor—normally offered as a rice dish with chicken and a la King sauce—into a snack that can be enjoyed on the go. Our customers love our savory pies, and this product is a great way to give them the same level of satisfaction through a whole new flavor experience!” stated Pam Reyes, Jollibee Assistant Vice President for Core and Complementary Products.
So if you’re craving something crispy, or craving something creamy, then enjoy the best of both worlds with Jollibee’s new Chicken a la King Pie! It is now available in all stores nationwide for only P59 (Solo), P99 (Value Meal with drink), P140 (Super Value Meal with fries and drink), and P175 (Trio).
You can also order it via delivery through the Jollibee Delivery App, JollibeeDelivery.com, #87000, GrabFood, and foodpanda. You may also order via Drive-Thru and Take Out.
For more info and updates on the Ube Cheese Pie, as well as other Jollibee products and offers, follow Jollibee on Facebook, Twitter, and Instagram.
Have you found your one true pairing? More often than not, these things are subtly introduced into our lives but leave quite the impact once it’s all been said and done. Like, ice cream on a hot summer day, popcorn and movies, bacon and eggs, a burger with fries on the side, and the forever table staple in life events, foodpanda and Coke!
foodpanda is one to thank for opening the gates to making amazing eats and elevated dining experiences more accessible while Coke is what makes bonds greater and moments better. Together? These two are a match made in heaven!
The best of all? foodpanda and Coke are collaborating to usher in a new generation of traditions in their mission to promote strengthened bonds and togetherness. And as part of this joint effort, foodpanda is giving foodies the power to mix and match until they find their “one true pairing.”
Whether they’re in the mood for a chicken fix, a plate of pizza and pasta, or a deep dive into the flavors of Asia, they can now make it #BetterWithCoke anywhere and anytime. It’s a guaranteed treat for all, lifestyle influencers included!
For Sef Balmocena, he finds that his favorite meals from foodpanda are “not complete without taking a sip of Coke.”
Then there’s Yael Arevalo, who says, “Everytime na mag-lulunch kami ng friends ko, o-order kami sa foodpanda, at syempre, hinding-hindi nawawala ang Coke!”
While trends may come and go, what stays true is the taste, now linked to a memory, a time, a person, or a place. Similar to how it played a part in Camille Alipio-Luzande’s formative years, which she believes lets them taste the feeling and bring to life the idea that “drinking Coke alone or together is a simple pleasure that makes everyday moments more special. Which is better now than ever since I can order through foodpanda!”
Yet, beyond just a perfect meal partner, Patricia Dauz finds Coke as a symbol. “Strengthening bonds between family, friends and even strangers.” She shares.
Understandably, nothing beats an absolute classic, and to Aubrey Lim there’s only one definitive mealtime experience she would keep coming back to over and over again. “It’s eating my favorite burger from foodpanda under the skies!” She said.
And if you’re in a rebellious mood, why not take a page off of Aubrey’s go-to and embark on a gastronomic trip for your next fave combo through foodpanda? The place where the digital and physical collide to bring a wide array of mouth-watering and thirst-quenching virtual selections into real-world satisfaction for utmost convenience and money-saving promo deals!
Fortunately, foodpanda is now combo-ready for mixing and matching with its current partnership with Coke to make cherishing mealtimes even more accessible. As part of this joint effort, foodpanda is launching deals nationwide to make mealtimes #BetterWithCoke, allowing users to save while pairing their chosen lunch or dinner feast with the beverage through notable-merchant partners in order to create their ultimate dream combo.
LUNCH:
Use the code, COKELUNCH to get ₱80 off from 11 AM to 3PM, with a minimum spend of ₱500 at select restaurants nationwide
DINNER:
Use the code, COKEDINNR to get₱100 off from 4 PM to 8PM, with a minimum spend of ₱500 at select restaurants nationwide.
Valid for food delivery until October 12, 2022 only. Limited redemptions only. T&Cs apply. Per DTI Fair Trade Permit No. FTEB-145419 Series of 2022.
Ready to order? Download the foodpanda app and start making your favorite meals #BetterWithCoke, available on the Google Play Store (Android) and Apple App Store (IOS).
We just had the chance to experience the new Kisetsu Weekend Buffet available at Hotel Okura‘s Yawaragi restaurant!
Located on the fifth floor of the luxurious hotel, Yawaragi greets diners with its monolithic interior and palace-like ambiance. Guests can easily relax and enjoy a hearty meal at the restaurant with it spacious seatings, a bar on one side, a pianist playing music on the other, while sumptuous spreads await at the far end of the room.
The gourmet buffet was launched on July 17 in celebration of the Philippines-Japan Friendship Month with its name “Kisetsu”, meaning “seasons”, upholding the culinary philosophy of using ingredients in the prime of their flavors. The weekend buffet lets you enjoy a rich Japanese fare, as well as Filipino and Western selections to satisfy differing palates.
Here are some of the highlights of the Kisetsu Weekend Buffet at Hotel Okura:
The gourmet buffet offers a bountiful selection of sizeable seafood– from oysters to loaded crustaceans that you can have grilled at their robatayaki counter. Also available at the counter are tender and sumptuous skewers of marinated meat and poultry.
If you seek authentic Japanese fare, you can also indulge yourself in their lineup of chilled A-grade sashimi flown from overseas and their homemade futomaki and hosomaki rolls– with each roll really bursting with that fresh and flavorful umami. Other Japanese delicacies you can enjoy at the buffet are tamagoyaki, grilled tuna teriyaki, pork katsu, and a hearty hotpot with salmon, chicken, and shrimp.
If you love fritters, then you can frequent their tempting platters of tempura, comprised of shrimp, vegetables, and mushrooms coated in crispy batter.
Seeking to sink your teeth into savory meat? The carvery counter offers a sumptuous Australian beef you can dress with red wine jus and garnish with marble potatoes and seasonal vegetables. They also have sections dedicated to salads, fruits, cold cuts, cheese, and bread.
Other international dishes we got to enjoy are the beef goulash akin to our very own caldereta, a meaty lasagna, and some seafood paella.
Of course, dining on this fancy buffet would not be complete without some fancy drinks on the side. Enjoy a free flow of alcohol such as Henriot champagne, sake, red wine, white wine, and a selection of local and Japanese beers. They also have sodas, coffees, teas, and a selection of juices including coconut juice that you can sip out of the shell.
On Sundays, they also have Yawaragi bar carts where the bartender brings the bar next to your table and fixes your cocktail right there and then. You can choose from Tokyo Mule, Tokyo Mary, Japanese Whisky Ginger Highball, and Sake Tea Cocktail.
As you enjoy the food and drinks, the dessert bar will also remind you to leave room for dessert. Aside from their dorayaki, mochi, and other bite-sized confections, one will surely delight in their decadent lineup of cakes which include the minty Pistachio Opera, the nutty Black Sesame Cake, the creamy Irish Profiterole Cake, and the melt-in-your-mouth Cherry & Chocolate Cake.
Make the most of your weekend and enjoy a filling feast at Hotel Okura Manila’s Yawaragi Restaurant! The buffet is available on Fridays, Saturdays, and Sundays. The lunch buffet is open from 12 noon to 3 PM, while the dinner buffet is open from 6 PM to 10 PM.
For a Friday or Saturday lunch, the buffet is priced at P2,750 nett per adult, and P1,375 nett per child. Meanwhile, Sunday lunch buffet is available for P3,850 nett per adult and P1,925 nett per child. For the dinner buffet from Fridays to Sundays, prices are P2,950 nett per adult person and P1,475 nett per child. The price is halved for children aged 6 to 12, while kids below 5 years of age can eat for free.*
*The following prices are introductory prices, available until August 14 only. The Friday lunch buffet will also stop operating starting August 12. For the updated pricing, click here: hotelokuramanila.com/offers/kisetsu-weekend-buffet.
A new chef is in the city to helm none other than Hilton Manila‘s luxe lineup of in-house restos and dining services!
The hotel has recently named Chef Ryan Hong as its new Executive Chef to oversee the premium offerings of Hilton Manila’s dining outlets: Kusina Sea Kitchens, Hua Yuan Brasserie Chinoise, Madison, and Port Bar, the hotel’s in-room dining services as well as its banquets and catering, including weddings and corporate events.
The Korean-Australian Chef has over 15 years of culinary experience, championing kitchen teams in several hotels in Australia, South and Southeast Asia, and including tours in Jeju, Bangladesh, Phuket, and Sydney, just to name a few. He has also received several accolades including ‘Hotel Chef of the Year 2015,’ ‘Metro Restaurant of the Year 2015,’ and finalist for ‘Chef of the Year 2016’ in both Tourism Accommodation Australia and the Hotel Management Magazine.
Hilton Manila’s new Executive Chef Ryan Hong / Photo: Hilton Manila
In this edition of Kitchen Pro Files, you’ll get to know more about Chef Ryan Hong, his cooking, his current Filipino favorites, and more! Check out the highlights of our Q&A with Chef Ryan below:
Question: What made you realize that you wanted to be a chef?
Chef Ryan: When I was young, I never do the same thing for more than six months. You know, when you’re young and you’re a high school student and you’re doing part-time jobs. I accidentally started working at my cousin’s Japanese restaurant, and I was surprised that I kept on doing this thing for more than six months. So I was thinking, what’s going on here?
But I would find out that even when you have the same recipe, same ingredients, and same atmosphere, sometimes the food comes out different. And you know, there are many options, you add one more ingredient and you can make different dishes. It actually made me fascinated, that’s why I think I’ve been doing this up until now.
Who are the people or what are the things that inspire your cooking?
Chef Ryan: There are no specific people or things that inspire me, but I get inspired by the culture. So I travel a lot, and even when I’m working for travels, I get inspired by each location’s culture and people’s culture, their eating cultures, and also the ingredients of their countries and cities. I even get inspired by grocery stores sometimes, or I get inspired by other chefs or even home cooks, especially nowadays with social media and the internet.
So where are you based right now, do you still travel a lot?
At the moment, I’m working so I’m based here in Manila. But if you know my working history, I’m a Korean-born guy who, when I was young, I’ve been in Canada, I was in Shanghai in China, and also moved to Australia and stayed there for about 16 years. I went to Thailand to work for about four years. I even went to Bangladesh for a few months, and actually went back to my home country. I worked in Korea for two years, in my hometown which is Jeju Island, and now I’m here in Manila.
Have you tried any Filipino food?
Yes! I’m loving it because I personally think that Filipino cuisine is the most underrated cuisine. If I really compare it with Thai food, sometimes they’re very similar. I was surprised, on my first day in Manila [I encountered] a kakanin and I was like, looking at it, ‘Oh this is Thai dessert.’ The coconut milk and sticky rice, they’re very similar. And I know it’s not the same, but in terms of soups, let’s say tom yung and sinigang, their sourness is similar, right? The spices and some other ingredients of course are different.
I’ve been enjoying it. I stay with my wife here and when we go out we go to Filipino restaurants and eat food like sisig. I’m kind of a beginner though, but I try to eat more as much as possible to understand.
Chef Ryan’s Lamington available at the Port Bar / Photo: Hilton Manila
So far, what’s your favorite Filipino dish?
I like the bopis, because I like the intestines and that bit of spiciness, I like that.
Which kinds of food or cuisine do you enjoy preparing the most?
To be honest with you, being a hotel chef, you should probably need to [enjoy preparing] almost everything. But my personal favorite is modern Australian, because I spent most of my career in Australia. But modern Australian is something I can’t really call Western food. Because in Australia, there are a lot of people from other countries, even Asians– Chinese, Koreans, Japanese, or even Filipinos, I’ve walked with a lot of Filipino people, and also with Europeans. So it’s kind of mixing Western food with a touch of an Asian twist. Those kinds of things I enjoy cooking, however, I’m happy to do anything in terms of what guests need.
How was it working with Hilton Manila?
It’s a pleasure and great that I’ve been enjoying every single moment. I’ve been enjoying it a lot.
When you’re not cooking, what do you do?
Going out, trying new things, and eating. Even after a long day of work, I try to order takeout items like Mang Inasal and even Jollibee, because in this culture I try to find out what local people actually like. You know those big franchises do a great job in terms of finding the flavor for the majority of people. That’s what I do, at minimum, let’s say once or twice a week, I order large franchises’ food and then eat them and try to remember and try to study.
And on the other hand, if I have time to actually go out, sometimes I go to Korean restaurants here, let’s say Koreantown, and try to compare the Korean restaurants in a local area. So it’s all about me making comparisons and trying to find out how to match the locals’ favorites and the Western audiences.
So you’re really studying the taste of the people here.
Yes, because the majority of my guests are among the locals so I need to study this.
Do you have a favorite ingredient to use in the kitchen?
Everything. But especially the fresh produce, the locally sourced and locally-grown [ingredients], rather than imported. So I like the carrots from Baguio, the potatoes and chili from Baguio and certain areas. It actually makes me more motivated and gives me more inspiration because they’re fresh vegetables and fruits from this land. And it has to be fresher because it’s less transportation time and they harvest it in season.
Chef Ryan’s Fudgy Vegan Brownie made with Malagos chocolate.
If you couldeat just onedish for the rest of your life, what would it be?
That’s a hard question… Okay, I choose the Filipino dish, sisig with rice.
Do you have any advice for aspiring chefs who’d like to be as accomplished as you?
Being a chef is quite a tough job, you won’t survive without passion. In one certain stage, you will think, ‘Why am I doing this? Why did I start this?’ There’s a lot of competition as well. So it needs a lot of hard work and studying. Even after 20 years of cooking, I’m also still studying every day. I’m still thinking of what should I create? Or how should I create? You know, like an artist or musician, creating new songs or paintings. Chefs need to be creating something almost every day, based on whatever they have.
Sometimes it’s very challenging, but of course, very rewarding as well. But you actually need to have a passion for food and really focus on your career. I’m pretty sure whoever’s starting in this career, of course, they don’t want to be beginners until the end, right? They want to reach the top. To reach the top, it’s a very patient and hard way, but if you have passion and dreams, and every day is one step forward, I think everyone can one day achieve their dreams.
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Hilton Manila is located at 1 Newport Blvd., Newport City in Pasay, Manila. For inquiries and reservations, visit hiltonmanila.com or call +632 239 7788. For more updates, follow Hilton Manila on Facebook and Instagram.
Hilton Manila has just launched Port Bar, serving as the city’s newest watering hole and offering a Western pub experience for patrons who enjoy innovative blends, good food, and more!
Tucked on the third floor of the luxurious hotel, Port Bar takes inspiration from Australian pubs and combines both beauties of modernity and tradition. Its ambiance stands out with hardwood accents and barrel decor while still blending with the elegance of the hotel lobby.
More than just your typical hotel bar, the place could seat up to 50 guests in its chill space with social distancing guidelines observed, including the 10-seater bar counter area. Posh sofas and chairs will keep you comfy as you unwind with a glass in your hand while reveling in musical entertainment available in the evening. A pool table and television screens airing the latest sports games also add to the fun and friendly atmosphere of the place.
Photo: Hilton Manila
To further enhance your Port Bar experience, Hilton Manila’s newly appointed Executive Chef Ryan Hong has prepared a premier lineup of dishes to pair with your drinks. Here are some of the menu highlights that you need to give a try when you dock at The Port:
The Aussie Beef Burger (P850) offers a bountiful bite that brings a juicy beef patty, fried egg, maple bacon, jalapeno aioli, pickled cucumber, and American cheddar together in a Brioche bun sandwich.
The Aussie Beef Burger (P850)
The Soft Shell Crab Sliders (P550) are two mini-sandwiches with Asian slaw, avocado, and sriracha mayonnaise, offering a burst of umami in every bite.
Soft Shell Crab Sliders (P550)
For those keeping a vegan diet, their Plant-Based Burger (P700) is a flavorful grub with a walnut and bean patty, heirloom tomato relish, caramelized red onion, and wasabi sauce between a Charcoal Bun.
Plant-Based Burger (P700) / Photo: Hilton Manila
Meanwhile, those who love to sink their teeth into sumptuous chicken should try Chicken Parmigiana (P850), which ups the crispy crumbed chicken with flavors of smoked honey ham, Neapolitan sauce, mozzarella, and parmesan cheese. If you prefer pasta, their Garlic Prawn Linguini (P750) is a spicy linguini with chili and garlic in arrabbiata sauce topped with fresh king prawns.
Chicken Parmigiana sampler served at the Port Bar launch.Garlic Prawn Linguini sampler served at the Port Bar launch.
For the pizza-loving folks, the Port Bar offers rustic paddle pizzas made with sourdough available in Margherita (P650), Diavola (P750), Parma (P850), and Frutti di Mare (P950).
Port Bar’s rustic paddle pizzas are made with sourdough.
If you’re leaning towards the sweet side, you can dig into Ryan’s Lamington (P350) which is a soft sponge cake with layers of strawberry jam and chocolate, and covered with coconut flakes.
Chef Ryan Hong’s Lamington (P350) / Photo: Hilton Manila
You can also opt for their Fudgy Vegan Brownie (P350) which is made with our very own Malagos chocolate and beautifully garnished with strawberry slices.
Fudgy Vegan Brownie (P350)
Of course, Port Bar also offers aplenty when it comes to your drink of choice. They have local, imported, and draft beer, wine, champagne, whiskey, mocktails, cocktails, and more!
A real must-try is their signature cocktail The Port (P300), which is made with Fundador Light, ginger ale, fresh lemon juice, and their homemade spice syrup. Fixing up this drink is quite fascinating to watch as they smoke the concoction and bottle it up, before pouring it into the customer’s glass.
The Port (P300)Mighty Mule (P350)
Another signature drink to check out at the Port Bar is the Mighty Mule (P350) which combines the cool kick of Tamnavulin and peach liqueur.
Also a family-friendly place, Port Bar offers mocktails such as a tall glass of Root Beer Float (P350) which is a sweet treat for the non-drinkers in the bunch.
Root Beer Float (P350)
“We know there’s a lot of people who enjoy a range of international beers and simple food, so that’s when we came up with this idea,” shared Hilton Manila’s General Manager John Lucas. “We put some good quality sports on the TV, did a really good menu, added some premium beers, and we even got a pool table to make it more of a venue to come and hang out for the night, rather than just to come in, have a cocktail and leave.”
The Port Bar is open from 4 PM to 11 PM. Hilton Manila observes stringent health and safety measures in line with the local government guidelines and their own CleanStay initiative. They also carry the Department of Tourism’s “Safety Seal”.
For inquiries and reservations, you may contact this number: +63 917 826 6442. You may also send an email to MNLPH_F&Binquiries@hilton.com or visit hiltonmanila.com. For more updates, follow Hilton Manila on Facebook and Instagram.
The Hallyu or Korean wave continues to come in surges, with series, movies, and music ruling Filipinos’ pop culture consciousness. Everywhere we look, there is something Korean to enjoy, and now, there will be fresh and delicious Korean treats to consume as 7-Eleven brings the Korean trend to its stores.
The convenience store giant launches today 7-Fresh K-Style Snacks, the Seoul-inspired line from its 7-Fresh Asian series. The series, which started with Japanese rice snacks and kani salad, now adds delectable Korean snacks to its yummy yet value for money fares: The K-Style Plant-based Chicken Burger (P95) made with UnMEAT patties, pillowy buttery brioche bun, and authentic Korean glaze perfect for the health-conscious grubbers; K-Style Garlic Cream Cheese Bun (P49) made with buttery soft bun and generous special cream cheese garlic filling for the cheese lovers; and the all-time favorite K-Style Egg Drop Sandwich (P85) with buttery brioche loaf bread, sweet and savory egg drop dressing, and made extra special with Aguila Gourmet Meats ham.
Each K-style snack is made with fresh ingredients to ensure their top quality and taste. They can be enjoyed individually or bought for groups of friends and family and are perfect to go with a K-drama binge watch or while listening to K-pop hits. They are also an ideal snack companion for busy students, office workers, and just about anyone who wants a Korean-inspired treat anytime of the day.
The introduction of 7-Fresh K-Style Snacks is 7-Eleven’s effort to expand its fresh selection for customers, while also responding to the growing Hallyu food trend which has become a hit in the Philippines and worldwide.
7-Fresh K-Style Snacks are available beginning today, July 27, in select 7-Eleven branches. K-Style Egg Drop Sandwich is available in Rizal, Paranaque, Manila, Makati, Mandaluyong, Pasig, and Quezon City only. K-Style Garlic Cream Cheese Bun and K-Style PlantbBased Chicken Burger are available in Rizal, Paranaque, Manila, Makati, Mandaluyong, Pasig, Quezon City, Muntinlupa, Cavite, Batangas, Laguna, and Quezon only.
Like us on 7-Eleven Philippines Facebook, follow @711ph on Instagram, and @711philippines on Twitter for more information.
To celebrate Nutrition Month, the Mama Sita’s Mga Kuwentong Pagkain (MKP) spotlights the stories of inspiring Filipinos, whose creativity in the kitchen proves one can enjoy healthy, wholesome meals and at the same time appreciate the value of living sustainably.
Deliciously vegan
Filipino influencer Jeeca Uy (@thefoodietakesflight) on creativity in the kitchen
Jessica “Jeeca” Uy is a 24-year-old influencer who started an Instagram account in 2015. Today, she has over 800,000 followers, a website, a book, and more posts up her sleeve. What makes her different from other influencers her age? Her insta is about cooking—vegan cooking!
Scallion Buns
“I learned to cook when I was younger, but it was when I went vegan that I really got to apply what I learned growing up,” shares Jeeca, who went vegan in the same year she started her social media handle, @thefoodietakesflight. “I wanted to create vegan versions of my favorite food. I learned a lot from simple stir-frying, braising, pan-frying, baking techniques that I get to apply to plant-based food and alternative protein, like my favorite tofu, today.”
Going vegan
The young cook shares that going vegan “overnight” and being vegan through college had its challenges, but she wouldn’t have wanted it another way. “I think being vegan made me see vegetables in a different light. I saw them as more than just a side or an accompaniment to another main ingredient, and instead saw the potential of tofu and vegetables as the main star of the dish. There are so many different vegetables with varying textures and tastes that I really love to work with.”
Kung Pao Tofu
This new perspective inspired Jeeca to spend hours in the kitchen experimenting with ingredients, flavors, textures, and techniques. Her style is not to focus on salads and wraps, but to re-imagine the food she grew up with as vegan dishes.
Healthy and wholesome eating
Veganism is often associated with healthful living, and one reason why is the use of fresh and wholesome ingredients. Jeeca shares that she doesn’t “do big grocery shopping days,” but buys her fresh produce from a vegetable vendor who passes by her house. “His name is Rey and I usually just get what I need for the day (and the upcoming 3-5 days) from him and work around what I want to cook from there. So, if today he comes selling bell peppers and eggplants, I’d usually buy a few and make an eggplant dish and something with bell peppers for the week.”
Tofu Sisig
Her menu revolves around what’s fresh and available. Tofu and fresh shiitake and king oyster mushrooms are always in stock, as well as dry good like rice, noodles, beans, and dried mushrooms. She buys from her local Chinese or Korean stores. Her freezer keeps frozen noodles, dumpling wrappers, and ready-to-eat vegan food (which she enjoys occasionally as a treat). “I could say my menus are very dependent on what product and ingredients I have access to and work around those,” says Jeeca.
Seasonings, oils, and sauces
Of course, there’s the seasonings and sauces she uses to create different flavor profiles. Some of her go-to options include soy sauces, vinegars, sesame oil, vegetarian oyster sauce, sake, mirin, fermented bean pastes, and chili sauces. She even makes her own chili oil!
For Filipino cooking, Jeeca shares, “I love Mama Sita’s Coconut Vinegar, Sukang Iloko, and Pinoy Ensalada for vinegars—I have an ever-growing stash of vinegars at home that I use for cooking and making different sauces for dipping or marinades. Vinegars are a key ingredient in Filipino cooking, so I really can’t live without them. I really love the different sinigang mixes, from the classic Sinigang sa Sampalok to Sinigang sa Bayabas. I love how these are vegan by default! I use Mama Sita’s Vegetarian Oyster Sauce, Barbecue Marinade, Sisig, and Adobo Marinade for my recipes. They’re super handy to have in my pantry and are staples for my cooking.”
What’s interesting is that this vegan cook’s creativity led her to use the Sinigang Mix in a different way: “I’ve actually made sinigang fried rice using the sinigang powders. It’s actually so good to sprinkle the powder over anything and everything, but that fried rice was just on another level with a mix of vegetables!” she shares.
Seven years since her lifestyle change, Jeeca can say that her food choices go beyond the plate: this young cook’s healthy cooking is also her way of living a more sustainable lifestyle. With her creativity, influence, and relevant message, Jeeca has shown that foodies like her can not only take flight, but also soar.
Come experience Nordic heritage, cuisine, and culture all in one night at SKÅL: Viking Party Manila. On September 24, 2022 at the Harbor Garden Tent, Sofitel Manila, enjoy a rich and sumptuous buffet of Nordic delicatessen, accompanied by free-flowing drinks. Think rivers and rivers of aquavit, schnapps, and vodka.
Feast Like A Viking
Our culinary highlight for the night is the irresistible crayfish—a freshwater lobster cooked in spices and herbs, served the traditional Nordic way. A little fun fact for you: the Crayfish Party tradition has been celebrated in the Nordic countries for centuries.
Every August, Danes, Finns, Norwegians, and Swedes gather to enjoy crayfish and other Nordic delicacies and schnapps while singing along to fun songs and just having a good time. Now, we’re bringing all of that to Manila!
Party Like A Viking
We can’t forget about the non-stop entertainment on stage, of course! Dance all night to the hits from the 70s, 80s, and our favorite Swedish band, ABBA.
We’re not done yet! We have lined up some awesome surprises for you with a grand raffle. Get a chance to win exclusive resort stays, worldwide air tickets, and other exclusive prizes from our sponsors.
Celebrate Like A Viking
Not only will you have the time of your life, you will also be putting a smile on the faces of kids from Chosen Children Village Foundation—a home for mentally handicapped and orphaned children. Proceeds from this event will be donated to the foundation.
So dress up like a Viking and head on over to Harbor Garden Tent, Sofitel Manila on September 24, 2022. Bring out your inner Viking and eat, sing, and dance like one!
