PICO DE LORO BEACH RESORT AND COUNTRY CLUB

In the Philippines, April and May are the best months to go and explore beaches and resorts. I can't wait to share to you where I had brought my daughter to, during her first visit of my home country.

Hamilo Coast holding the Pico Sands Hotel,
 and the Pico De Loro Resort and Country Club

The salty warm sea breeze welcomed me upon reaching Pico De Loro Beach and Country Club. My eyes squinted with how the sun reflected thru the white sand and attacked my iris with a splendour of the Hamilo Coast's vast horizon. I was engulfing the scenery when I got distracted with a volleyball toss made on my left periphery and it instantly pulled me back into reality hearing my aunt's echoing voice regarding checking in.

Pico De Loro Resort and Country Club is strictly for its members only based on the regulations set for shareholders. However, the resort opens up a part for those who want to experience a great getaway as guests for a fair chance with one of Batangas' assets. In order to set this identification properly, they give you a water proof wristband that should not be in any way removed while you use the resort's facilities. It is actually to distinguish a guest from a member, where members get a full access to the country club's exclusive pool in mind. My auntie had to check that everyone got the wrist bands on just so nobody would be outcasted. Personally, it felt too much but they are concerned with everybody's safety so I complied. This wristband changes colour everyday. Once it gets tampered, damaged or broken, it may compromise your identification, and that's when we are adviced to collect a new one as soon as possible from the front desk, sans the whole process of checking the registered name. Yes, before arriving to the Philippines, around 4 days before, as soon as I confirmed to my cousin that we'll be joining them to this fun getaway, our complete names and birthdays were asked. This is to ensure the person's registration.

So much for that stressful checking of accommodation, allow me to give you a little bit of a trivia why it is called Pico De Loro Cove.

I hope the image had given it justice. So many hikers had documented their achievement of the hilltop but nobody shows the parrot beak like this. In addition to its name, the Hamilo coast where the resort was built and constructed is estimated to be holding 3 coves that have been declared Marine

Diving and snorkelling with my cousins.

Protected Areas (MPA's). Their coves are preserved and well kept. We had rented out a boat to take us into different coves and it was something that I didn't do for a long time. We had visited a private beach along one of the cove's beautiful white sand coasts and it was like a miniature of Boracay's Station 1.

As we started going for a dive, I noticed that the water wasn't that salty. As we stopped meters away from the beach to swim, my uncle noticed that there was not much to see when snorkelling. It was too clean. There were no corals whatsoever. Fishes are around but I think it's because of the bread that they are expecting from the people that stop here. Although it had been said, that 17 species of sea animals can be found in Hamilo coast, I think this can be observed way far off the beaches.

They said many Filipino celebrities rent a property situated around the area for a good month just to rest. It is pricier in this coast than everywhere else because you need to ride a motor boat to get there and it is a private property. It is good to share that Pico De Loro Cove is part of the VERDE ISLAND PASSAGE, a crucial centre of marine bio-diversity within the coral triangle. With its 5900 hectares of land area, only 1/3 is developable. This serves the right of the land to be preserved and remain untouched. That's why it's recommendable to those who are seeking rejuvenation. Nature feeds the souls of those who would be coming here and I assume, all of us from time to time need this.

It is attractive to the preoccupied population in the metropolis because it is estimated to be just a 90-minute drive from SM Mall of Asia. It is the perfect choice for those who wants to take a breath out of office work. The place is family friendly, safe and serene. The sand doesn't match up with Boracay's (It's as white but after facing extreme heat from the sun, it's too hot to step on it barefooted. In Boracay, no matter how hot, it's not painful to the soles, it still remains cool.) but the view is exceptional.

There are over 40 activities you could do here in Pico De Loro naming some: snorkelling, boating, hiking, waterskiing, aqua zumba, pony tour ride and beach volleyball. Besides a haven for people who are dying of having time to unwind, it is open for wedding events since they have the venue for every choice you are considering. A beach wedding, garden wedding or church wedding. It got nice spots to do your pre-nuptial photos too. And there are areas where office and/or corporate meetings can be held. 

That being said, they have a lot to offer guests in terms of dining places. Being balikbayans, my cousin from the States came up with the best idea.... to have a boodle fight by the beach. So, we had asked the staff to prepare one for us as it is available in the menu. To my other cousin's estimate, for a Php700+ arrangement, I am sad to say, he found the meal dissatisfying. But here's why:

The menu assured that the food can be shared amongst 10 people but considering our anacondas, and the activities which we did earlier that day, it wasn't going to be enough for 10 people. Most of the activities are physically demanding. It's expected that guests would have a big appetite you see. But some items like tomatoes, boiled salted eggs, eggplants and some other bbq items are not present. It was my first time to actually be in a boodle fight so I don't have that much for comparison. But I am aware of what should be there. For reference if you want to include this in your itinerary as you visit the resort, let me post this picture.

Boodle Fight is a military style of eating where long tables are prepared and food are put on banana leaves.
Viands and rice are ready to eat using bare hands, jugs of water are prepared on the sides
to wash hands before the "eating combat".
With the signal to start the boodle fight, everybody aims for his/her position.
- URBAN DICTIONARY

If you highlight the whole food presentation, it looks satisfying
but it looks miniature in front of us. What do you think?

We also tried dining in the resort's Sun Coral Cafe which offered delicious Filipino dishes and a variety of international cuisines. One of the dishes that ignited my taste buds was tinolang manok but using squash to thicken the soup. Dining in Sun Coral Cafe maybe enjoyed al fresco or by the Reef Bar or pool bar. The Reef Bar is facing the beach where we had the boodle fight.

We chose to dine in Sun Coral Cafe after more than a 2 hour drive from Manila.
Sun Coral Cafe didn't fail us.    

-the view of the Reef Bar coming from the beach shore-
It is pretty setup romantically.

As I returned to home-Kong, I craved for it instantly and I had to ask our yaya to cook it because of that lingering sensation in my head. My buccal cavity welled up with saliva as I thought about the thick chicken soup boiled slowly with squash. I never had that before in my life. I thought it was such a great combination. My daughter loved it too. 

Since my family and I were staying for one night only, we couldn't let a chance pass of night swimming. There was not much people at the time we visited the resort so we pretty much dominated the kiddie pool. We were pretty disappointed when our big floats were prohibited to be used in their pool. And they were very strict as per swimsuits to be used when actually taking a dip. No long shorts, and no t-shirts. I think it was just right to impose this.

To go around the area, there were shuttle rides that stop every 10mins at each building. We were staying at my aunt's colleague's unit located at Jacana. It was said that Pico De Loro Resort and Country Club are owned by SM Primary Holdings. That's why if you'd notice, the so called 90-minute getaway's starting point is from the SM Mall of Asia and their souvenir shop is actually "Kultura" which could only be seen in the SM department stores.

There are so many available units via Airbnb that you could rent if you're planning to visit this remarkable resort. Here are some of the model units you can also look at if you are considering being an owner of one of the units someday.

The hotel can be seen in Agoda as well and the room rates starts from HK$800 up. This price includes breakfast and free wifi. I am going to limit the information to that because nowadays, those are the 2 important things guests ask anyway. Based on research, kids as long as they would use the existing beddings, are free. Until those who are 11 years old. The usual, you check in at 2pm and check out at noon.

A piece of advice from me, units in airbnb got the advantage of offering you a fully furnished kitchen which may help you in saving up with food. If you plan to stay here for a week or two, may I suggest that you combine dining out (since there's no more rewarding than eating fresh grilled seafood by the beach) with cooking your food and eating indoors. If you have kids, make sure you stock up the fridge with snacks and bottled water. You don't want to risk them being cranky because of hunger or dehydrated because of getting a day in the beach. Watch out also for bees that may sting you. The flowers around the units harbour beehives.

Here's a sneak peak of the whole place. Credits to my cousin, JP Gloda for this video.

Pico De Loro had allowed my daughter to bond with my family whom she just knew for the first time as she visited the Philippines for the first time as well. I am thankful for their warmth that made a good trip possible. This vacation will be remembered so well as the great getaway post nuptial of my cousin. Like Angsana Laguna, Pico De Loro Resort and Country Club is a beautiful family friendly place to visit. I give it 5 stars.

Standing at the middle of
the Pico De Loro Resort and
Country Club where residences
and a hotel surrounds this lovely river.

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MESA FILIPINO MODERNE

There is no denial with how Filipinos could get innovative in so many ways, most especially with food. I have visited Manila last month and it was a new and exciting experience to dine in one of the most visited restaurants in the Philippines. My auntie was very eager to cater to some of my Filipino food cravings when she found out I miss indulging on the flavourful cuisine of my homeland. Of course, as a balikbayan (A Filipino living overseas returning from living in another country. - Oxford Dictionaries), she wanted to bring me to something new yet somewhat familiar. She chose to bring me to MESA Filipino Moderne.

It was Sunday night and with the little time I have in my hands to spend in the Philippines, I vowed to spend it with family after each errand I have to do. I wanted to truly treasure the time given to me with them so, after I watched a musical to support colleagues from work, I made the rest of the day free for any plans my uncle and auntie had in mind.

Sundays in the Philippines are treated as a "family day" like in most countries I guess. But in the Philippines, it's part of the custom I mean so my uncle's family was nearly complete, making time for me in dining out which made it truly special. I felt their excitement as they are familiar already with what to order and they were more eager for me to try Mesa's specialties. I specified tinola, pinakbet, taho, crispy pata and sisig and I truly got them all in one table. As they ordered away, and it slowly came by, all of my favourites, came in a very special presentation.

To introduce Mesa Filipino Moderne, location is at its best. Situated at the G/F P2 Greenbelt 5, Ayala Center, Makati City, Manila, Philippines. We sat down outside the restaurant where the energy was at its blast. (If you are to try this restau but you don't like the buzzing vibe of the metropolis, get relocated at once because it could get busy with families feasting with you over their scrumptious food.)

Their glasses are shaped like bamboo trees cut in the middle.

With its aim to satisfy every Juan's tactile demands, Mesa's menu is rich of appetisers, soups, grilled dishes, main dishes and an array of seafood treats that may be ended with desserts that could send off fireworks in your mouth and coupled with specialty drinks that come in tilting glasses. (The shape of their glasses had actually stirred a conversation within us regarding how unique it is and it gave my cousin who's an architect an idea on how to design a townhouse unit he's working on.) Well, I can't wait any longer, let me share about the dishes my cousins and auntie had ordered for us.

Starting off with the not so usual sizzling starter, sisig was presented in fried wanton wraps, tied up with a string that was sort of plated as little treats. For the first time, it didn't come in a sizzling plate. That alone is a must try since nobody had ever done such presentation. It came with soy sauce and vinegar which delivers a unique experience to the palate.

Sisig

Next appetiser in line would be Tofu Salad with Century Egg and Shrimp. 

I was craving for "taho" (tofu), my whole trip last month and one of my cousins are into exquisite tasting dishes who favoured to order this for me to try. Who would've known that all of these ingredients could go altogether to give birth to a rich, mouthful treat? The crunch with every bite of the shrimp balances the melting century egg and tofu. And the sauce just aids its way down to the gut leaving a beautiful after taste to the tongue.

Tofu Salad with Century Egg and Shrimp

This particular dish was plated gorgeously and it just made me expect more and more after trying this first two. The main dishes started to come along with cups of plain rice as every Filipino meal won't be complete without it. Because we didn't want it to meddle with the distinct taste each viand brings, we chose plain white rice for a stomach filler.

I wouldn't let go of a chance to eat the original pinakbet so that came just in time to prepare my stomach fondly of the meat that would soon settle in. I love it being creamy because of the pumpkin cooked to slow perfection. And at the same time, I love how the beans and the bitter melon are preserved to stay crunchy and not overcooked. 

A very daring combination is their most sought after seafood dish Boneless Hito with Mangga Salad. Mango is usually enjoyed alone or as part of dessert which is usually at the end of every Filipino meal. But this time, Mangga (Tagalog way of calling the "mango"...) pairs up with the catfish being the stars of this particular dish. The usual deep fried catfish instantly transformed to becoming a name carrier for Mesa's modernity because of its unique zest and flavour.

This dish comes with the mango salad's explosive pair,
the shrimp paste. This takes the usual deep fried catfish to a whole new level
and becomes worthy of your attention.

There's a huge turn about when you go out of your comfort zone and Mesa was bold in taking such opportunity to give out an impression to its spectators. In addition to this dish, my auntie did not disappoint with the one-of-a-kind chicken soup called, Chicken Binakol. The simmered chicken in broth of coconut milk and green papaya was truly a hit that's why we weren't able to take a photo of it. The servers had given out each of us a mini bowl of this soup entree individually so, I wasn't able to document its plating. I finished it right away, I forgot to take a photo of it. It came in a coconut husk which is a check on my list because they actually care about the earth thinking about how to reuse the coconuts in cooking the soup. Applause everybody!!! It was beyond my expectation that perhaps that's the only dish that I know, would trigger the interest of many balikbayans. It is a dish that you would never forget. Maybe not necessarily be recommended 100% to those who are lactose intolerant. But it's something worth to try. Mesa is smart in including this in the menu because I for one would want to go there again to have Chicken Binakol since they are the only ones who could make it available for me. It's like tinola with a twist.

I'm pretty sure for those who have had Filipino friends or colleagues, chicharon or crispy pata would have been named as one of the most missed dishes. Hypertension usually gets to end the conversation about it but somebody always shouts with a drink at hand, "We only live once!!!! Let's enjoy!". Analyzing this remark, yes it may sound irresponsible but most of the Filipinos choose to look at it in a different way, in a funny way. The main point is, sitting down with the family, spending time with them and sharing the best foods altogether is what they choose to live for.

So, the crispchon (Notice how they combined crispy pata and chicharon together to brag this superb viand? S-M-A-R-T, business wise!) comes and gets chopped by the server to get wrapped like fresh lumpia (with the wrapper coloured attractively green) partnered with fresh spring onions and then to taste, comes these wonderful sauces: yellow mustard with wasabe kind of spice, mang tomas sarsa (not sure, but that's how it tasted like) and soy sauce with vinegar. This presentation was brilliant, yes, but I was hoping that the green wrap was an actual cabbage wrap or lettuce leaf. It could balance it in a way by adding a source of fiber.

Overall, the idea of being able to taste tidbits of all of these delicacies fired up my senses. I had portions of almost everything, except the dessert. I didn't have room for that anymore. Yes, that's sad. But I ended up chatting all through the night while they all munch on dessert. I caught up with my niece and my nephews and my cousin-in-law, this will all be charged up to good times. I'm thankful to have this moment spent with them.

Though I may not have an idea of how much the tab was, here is the menu that may help you have an overview of what would you want to come with what and how much.

If you plan to visit with your family, this is a good set menu to take.

While Mesa Filipino Moderne is a sister restaurant to La Mesa Grill, it stays distinct with its authentic tasting dishes by introducing soups and appetisers and not mainly focuses on fried and grilled foods. They offer this tasty dishes to your house via "Toanyone" delivery service. A lot of branches are scattered all around Manila. You can visit their website for a branch near where you are. Each branch operates differently so, the website informs you of the contact numbers to call. 

If you are Manila bound, try this warmly interiored modern restaurant with your family. I rate it 3.5 out of 5 stars. I may have spotted little sanitary issues but the food was delicious. For an added info, Mesa means "table" in Spanish and Portuguese. Philippines had been under the Spanish governance for 333 years hence the adaptation to their language.

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LIVING THE DREAM

Every entrepreneur's game face, no matter what!

I've listened to a #TEDtalk recently that introduced her topic with this picture. Basically, it talked about entrepreneurship and how technology and network connection enhances a business model. But what got stuck in my mind the whole 20 minutes was the impression this kid gave during the entirety of it. It's this:

"Every entrepreneur had this game face inside of them in selling their idea."

And there's no other way they would remain intact if not for their belief in making their plans into a reality. For some, a big why is in place. Actually, all of us, yes, we own determination. But it's got to be showered by guts to make it happen. Here's a few that owned them guts. Here are good friends of mine whom I continuously admire and with my pursuit to inspire others, I present to you the leap they took. Let's learn from their experiences and let's get inspired to act on our dream NOW.

in Australia....

1.  KUSINA

Jon Ora,
Kusina's executive chef

Kusina is the first Filipino restaurant in Canberra, Australia.

This was when Iya and Jon visited us in Hong Kong Disneyland.

Jon, together with my former team mate in High School, Andrea Loraine Pineda or as we fondly called her, Iya, visited me in 2014 here in Hong Kong for their honeymoon.

It was nice to catch up with her hearing about her life most especially how, she had supported her husband in taking the risk of putting up his new restaurant.

Jon had worked for Grand Hyatt Hotel for 10 years before deciding on putting up his own Filipino restaurant. His Dad had attempted the same thing in the 1970's and had lots of challenges in keeping it up. In the end, they had to close down but he did more than to revive his Dad's name because Cooleman Court, Weston Creek, Canberra, Australian Capital Territory can't contain themselves once Jon's food is out to satisfy their cravings.

Besides the usual Filipino foods, they decided to infuse his knowledge of 10 years in preparing gourmet food in putting his own show with Kusina Canberra. ("Kusina" is the Tagalog term for kitchen.) On top of the Modern Filipino Food they have in the menu, they keep their edge up as they keep Kusina classy and up to date. The trend recently in the Philippines is the boodle fight where food (Filipino barbecue, garlic rice, grilled seafood and salad) is creatively presented on a banana leaf which could be a feast for a group of 4.

Are you ready for a boodle fight in Canberra?
Try booking in Kusina for a beautiful foodie experience.

Their food price ranges from as low as Aus$8-$28. They don't rely on anything else but their confidence on Asian food. They believed on the very edge Filipino food per se got to satisfy a consumer's demand for something different, one of a kind and most of all memorable. Now, following it up with the cheerful staff, Jon's talent from graduating in Culinary Arts in Australia and overseas, dedication and a family friendly approach to their customers, they were able to make it for their first business, garnering awards and getting recognised in just 3 years. Remarkable as they had begun, Jon and Iya are about to open a new restaurant called, "Kain Na!" And I don't doubt that this will soar as high as "Kusina" did. 

the famous Crispy Pata (Pork Leg) of the Philippines
with atsara (carrot and papaya) for a side dish and
soy sauce with vinegar garnished with chilli and spices (which my husband loves)

They admit that it's not an easy road when you take people into liking your food most especially when it's out of their usual preference. People like sustenance, availability, speed, taste and you'll be surprised, most especially, CLEANLINESS. Sometimes, I admit, as long as where I'm eating is clean, it seems like the food is automatically alright. Kusina also encourages everybody to leave room for dessert as it should not be missed on a first visit. KUSINA is open from Tuesdays to Saturdays (9am-9pm) and Sundays (9am-2:30pm). Booking can be done by calling them at 02 6288 8461 or by logging on to their website: www.kusina.com.au.

"Don't lose hope and follow your dreams.
Business is not always sweet. You've got to have back up plans."

It was Jon's ultimate dream to put up his own restaurant. He's blessed to have the talent and the passion to pursue his dream on his own with minimal assistance. 

Kusina as he co-owned with his sister and Leilani Fox, was his first. He was hands on, he came up with the menu and took a lot of guts to take the leap of faith. Some of us are ready to invest in putting up the same business, but aren't gifted with the skill. In all types of business, you have to remember why you wanted to put it up in the first place. Jon's aim is to share the robust flavours of the Filipino dishes to the people of Canberra. What's yours?

in Hong Kong...

2. SKY DANCE AVENUE

Teacher Sky with her superb students

After many days of encouraging herself to put this dance arts school for kids and teens, Sky had finally made her dream come true of doing two things she loves most... dancing and teaching.

I had worked with Sky in the happiest place on earth and the ultimate project we did together was forming the hip hop group for a show during the entire Halloween season. I knew then how hard she works for something.

For that entire project, she choreographed alongside renowned talents, edited the music to be used and worked with experienced stage managers that launched her creativity in a whole new level. Little did she know, she's being honed by fate to be one of the most sought after teachers of dance catering to the formative years of the future generation.

This dance program that Sky Dance Avenue offers was first introduced to three committed students that had very supportive parents and from then on, as she collaborated with different dance studios, her business had gone sky-rocket high!

Considering it's her first business, she believed deeply that her program of molding kids to embrace creativity through different dance genres with fun themed and skill-oriented approach classes are going to be hit. Truth be told, Hong Kong has a very strict approach in terms of schooling the kids. Sky Dance Avenue aims to balance that out by giving an outlet to the kids and allowing them to showcase the other side of them by encouraging them to excel in arts. Specifically, in dance.

For just HK$220/class for 10 session (1 term), kids are able to find their beat through Sky Dance Avenue's per term themed dance classes. 

As they get thru the term, they are to develop confidence all the way 'til they do their graduation in a form of a dance concert and/or beneficiary show for the youth which Sky most recently had done with a bunch of her students and I personally think, I would want to enrol my daughter in one of her classes as soon as she is capable (my daughter is one, but she's promising in the strength that she has). Knowing how passionate Sky is, I trust her.

And that's one important factor in putting up a business. You don't take your client's trust because eventually, any business flourishes because of the satisfied clients it had produced. Don't underestimate the power of networking. Word of mouth by reviews, recommendations and referrals are necessary to keep your business alive. So, on top of your belief that you have something to contribute to society thru your craft, treat your clients right and responsibly.

Sky accomplishes these things thinking of her Dad who had inspired her to be an inspiration to others. He had supported Sky in all her aspirations and so, she aims to satisfy him even while he's in heaven. It took her a year of preparation to put up Sky Dance Avenue and so far, she had gone international first before being able to put up the school in her hometown (Philippines). Nevertheless, her students had gone up in number and the parents and other dance institutes find her program substantial for the kid's growth physically and aesthetically. It encourages the parents to keep a healthy lifestyle too so, it's not just unique to the kids but also to the parents that watch over their children. It's like embracing a whole new healthy lifestyle together.

"It is a big help to create solid ties with the people you meet
because you could get a lot of tips from them
that you didn't know will be helpful at first."
- Sky Bautista
Sky Dance Avenue Hong Kong

So, if you're interested to enrol your kids, don't hesitate to contact Sky thru the business email, skydanceavenue@gmail.com. They will soon come up with a website so to keep abreast with this great news, follow them in instagram and Facebook.

For the mean time, here's a video that Sky and the kids had put up together for your entertainment:

in America....

3. AMELIA RY CREATIONS

With today's fast paced world, it seems like the habit of sending out snail mail had gone disappearing yet it is something that delights us every time we receive one. 

Millie Mellick, whom I had the privilege to know and to work with, was just handcrafting greeting cards for personal use at first. As she embraces the beauty of motherhood with her beautiful 7 month daughter, she needed an outlet for her creativity to flow. While her baby slept, she worked on one and it instantly dawned to her that this is something that she would want to do for a business.

Millie loves sending letters during special occasions and holiday season but every time she would buy a greeting card from a stationery store, it's either she will find a design so pretty but then there's a tacky message that she doesn't agree, fit for the card itself or it's the other way around. The message is so good but the design is crappy. She always gets disappointed and deems robbed of her money. She had an idea that maybe if she could make a pretty card and leave the inside blank for people to freely write what they would want to say then it would be a hit.

She acted on it right away and now, she has her own online shop in ETSY for handmade greeting cards. Her creations are all hand scored, embellished and cut by her own self and it's merely a layering of all the patterns that she likes to put together. She puts a custom cut decorative paper in the cards for a buyer to write their sentiments in. Here are some of the cards that she had on sale in Etsy but you can always check out the rest by clicking here.

Her cards are valued from US$3.50-5.00 individually but you can order in sets as well which is priced from US$14.00. It is remarkable how her artsy handmade cards were easily accepted by many and it is amazing how she has the luxury of time in her hands as she stays at home doing all of these while her baby is asleep.

"Keep pushing forward for you would
never know until you try."
-Millie Mellick

She had mentioned that she didn't undergo any form of training. It's solely her designs and this is her first business. She's thankful that she has a very supportive husband beside her that would always encourage her to do more and to push harder. She is her own worst critic so, her husband always inspires her. Because when you are an artist, it is always gamble with how people would take in your work.

A little trivia about her business is that the name was derived from her name and her daughter's combined. Her name is Millie and her daughter's name is Rylee.

If you're interested to buy some of these very unique cards, you can purchase it online thru ETSY or you can email Millie directly at ameliarycreations@aol.com. Currently, she's working towards ameliarycreations' to be sold in local stores and bookstores as well.

So there you are folks. So far these three are one of the most promising arising entrepreneurs I know. There are three things that each business owners have used in this putting up their propriety.

TIME, LEAP OF FAITH and BELIEF IN ONE'S SELF. Do let me know if you want anybody showcased thru my blog to help them put out their business. I can mention them here or put up a good and honest review as long as I get to try it. Leave a comment and share to inspire!

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Devilled Eggs are So Easy!

Last Christmas, my sweetest girlfriends of 8 years here in Hong Kong, now are dedicated beautiful moms, had come up with the most fabulous idea to have a breakfast themed gathering to take advantage of the cold weather. So we all thought of hot chocolates, aromatic coffee, breakfast casserole and pancakes.

Who wouldn't want breakfast 24/7?

And to give justice to it, we have set the dress code to pyjamas or anything that we're comfortable to lounge with. In the name of comfort, so be it for a onesie for me. Our kids were dressed up in matching snuggly sweat shirts and sweat pants. 

TAPSILOG

But what I was excited mostly about was the food!!!

Anything breakfast-ish? NO DOUBT, I love it!

And since I was on vacation, no hassles in between, I was able to try making deviled eggs. I love these sinful s'mores myself so I have decided to match my stir fry beef in attempt to share a Filipino breakfast favourite called TAPSILOG (that stands for tapa, sinangag and itlog) along with it. "Tapa" is what we called dried beef caramelised with garlic, brown sugar, salt and pepper. "Sinangag" is fried rice with garlic and salt and "itlog" is our  Tagalog term for "eggs". Breakfast always involves eggs so I kind of innovated the two. I have changed something here and there but it was guaranteed that it turned out fine.

With my intent to create cash-flow on the side and to cater to the foodie in me, I sell out some of the dishes I make just to lay out a variety of choices for the people at work. And one of the most in demand were my deviled eggs.

Here's the thing, I am sharing a gluten free recipe that I researched in Pinterest. You have to understand that it is relatively easy. Preparation time is 20-30minutes. And the ingredients are fairly common. This is a new go-to recipe for me if potlucks are on schedule. Well, here it goes:

1. Make sure your ingredients are complete. This allows realisations to come in whether you have enough or not and whether your mayonnaise and mustard are still good and not expired. These make 12 servings. Just make the necessary adjustments as per ratio if you wish to serve more or less:

6 egg yolks

6 eggs

1 tbsp Dijon Mustard

4 tbsp good quality Mayonnaise

3 slices of Bacon, cooked and chopped

1 tbsp Spring Onion

1 tsp Salt

Salt and Pepper (to taste
according to how salty or spicy you want it to be)

Water
Ice Cubes

2. Make sure your sink is clean and tidy. I hate it when the sink has dirty dishes in it when I start to work on something. Also, tie up your hair if you must and make sure your hands are clean and your nails are groomed because you will be handling your food in mixing ingredients together.

3. Hard boil your eggs for 15 minutes above all tasks. Now, the secret in boiling your eggs to perfection is counting from the moment the water boils from 10-15 minutes. Don't time it at the moment you put the stove on. It has to be specifically on the boiling moment. Once you've set your eggs to boil, you can start cooking your bacon.

4. Cook your bacon until crisp and a little toasted. Set aside after on a paper towel to dry it of excess oil.

5. Your eggs are cooked by this time accordingly. Put them in a strainer to drain excess water. Have your bowl of iced water ready for them. After draining them from the boiling water, immediately put them in a the bowl of iced water and let it sit there for a good 5 minutes.

6. Chop your bacons into bits and the spring onion. This is for garnishing later.

Note: It is important for you to use your time wisely as you wait. You can follow any sequence whichever works for you but of course, just don't miss a step.

The egg yolks come out fully and easily when pinching the egg white
somewhat allowing to bounce the egg yolk out like this.

7. Remove the shells of the boiled eggs. You would notice that it's easier after submerging them in cold water. This will save you more time if you're working on a lot of eggs.

8. Prepare your eggs. Now we're ready to start the actual recipe. Cut the eggs in half with a sharp fine toothed knife. Separate the egg yolks from the egg whites by slightly squeezing and pushing it out. This should be relatively easy leaving only minute remains like this illustration below. Be careful not to break the egg whites since they will be holding a much rich filling later on. Mash your egg yolks to make the filling more of a puree like consistency. The least that you would want is to have lumpy filling.

It's ok to have little bits remaining like this.
The important thing is to preserve the egg white to be able
to hold the filling.

9. Mix the remaining ingredients. Put the mustard, the mayonnaise and the egg yolks altogether. Personally, I don't like too much salt, Taking into consideration the bacon, since it's already salty, lay low a little bit on adding the salt. Mustard is also rich in sodium. So you don't want to overload on it just by eating the deviled eggs. Some mix the bacon to the filling but I prefer using it for garnishing. Ready your piping materials for ease in filling the egg whites with the mixed ingredients.

10. Fill the egg whites. It is important not to put too little and not to put too much on the egg whites. For presentation's sake, make sure you present it in its bite size so don't overdo your deviled eggs with garnishing.  An explosive experience awaits as the taste tester realises the spring onion's power over each half an egg.

This was my first attempt before I learned of the spring onion treat.
But it's much much better with an additional garnish of the greens on top.
It becomes exquisite, balanced and a little bit of green always bring out the best in s'mores.

There you have it folks! Try this at home before you bring a plate at a potluck. Don't be afraid to take out something that you know doesn't work for you in the whole recipe. I know I added the spring onion garnish on the recipe that I followed and that actually adds up to a more personal touch. Explore yours. Be creative!

Related posts:
1. MREANDMISST EXPERIENCE THRU PLATE CULTURE - this was such a great experience dining in with superb chefs in their own rooftops.
2. 10 COMMANDMENTS OF SNACKING - Yes there is these 10 that you ought to know!
3. PRODUCTS I LOVE - Here are some of the skin products that contain food for the skin in its contents.

CAFE 1950

Quite unique from the outside exterior to the inside.

I am almost hopeless in going around Tin Shui Wai to find a different restaurant to dine into. The choices are so limited. Or so I thought. Because today, my daughter and I ran into Cafe 1950. And I thought it was worth a try. Located in Tin Shui, it was just a 10-15 minute walk from where I live, literally behind the building pass the park. And where I walked is totally safe and stroller friendly.

their menu

So as I was checking it out from the outside, they got this huge menu that was so appealing to me because of the serving, the presentation (totally different from the others since some dishes are plated on a wooden chopping board which I find to be the latest culinary trend lately) and most especially, the worth of each dish. As you can see, it ranges from HK$72 up to HK$200. Not bad right?

See how those lights (often can be seen in a green room as spotlights)
match the wall and the rustic ambiance. It seems like they
are the link to how the well decoded walls had got connected to the plain ceiling.

the hues carefully compliment
the interior of the place

I was decided. I went in and was surprised that there was just a couple sitting at the far end corner of the room and us who were there at nearly dinner time. In my mind, that says "it might not be good otherwise, it'll be packed." It didn't stop me from going for it though.

The restaurant's interior was quite rustic and spring-y in style. It looked fresh and laid back to me. It was very tidy, and every decor matches each other giving birth to a breathable atmosphere. The green plants stylised it into becoming unique and welcoming. Everything was simple and the shades used to compliment the bowls, plates, the drawers where the condiments are, were kept subtle. Green, white, teal, beige or nude and rust were hues that you may see in a beach house. Green for any plant, white, for the clouds, teal for the sea and rust and beige for the sand. The electric fans mimicked the blowing winds in a beach house. The high ceiling gave it enough space for a breezy feel.

Sad to say though, I got annoyed as soon as I was stopped to choose where to sit. I wanted to have a feel of their couched booth so, I went for it but they said, "You should make your baby sit on you." And added, "So that you can fold your stroller." So, I asked, "Do you have a baby seat?" They said no so I said, "Oh no, she'll just sit on the stroller then, it's safer." But they disagreed and was pointing me to a tacky area. I asked why I had to stay there because of the stroller and they said, "Because it's in the way." I tried to contain myself but I had just let go of a sarcasm, "By all these people?" There were none. So, they were caught speechless. My buttons were pushed right before I was about to try their food.

Literally, there were no people at that time to complain of my stroller. Anyways, I'm sure it was just lack of understanding on their side. Because I was trying to convince them that it won't take long for me to eat. So I ended up sitting on one of these tables. I initially would like to try that one at the far end but explaining to somebody who doesn't speak English well is hopeless. I didn't want to ruin the excitement I have so I had just conformed.

The menu was well presented. Individual choices come with a choice of soup, rice or noodles and drinks. There are also choices where lunch and dinner sets are available on a cheaper price. I think this depends on what is on season as per ingredient needed.

I was craving for something different yet fulfilling. For a price of HK$72, I got a satisfying grilled chicken on white curry sauce with a cup of steamy rice with cheesy scrambled egg on top. Garnished with some flaky seaweed, it had delivered an unexpected tactile sensation that I've been longing to have for quite a while now. Don't get me wrong, I love home cooked food but there comes a point that you long for something different. Along with my meal came a usual tasting creamy corn soup but with a delightful hot Lemon Tea. I swear this tea was so relish it made me ask if it's from Korea. Because some of their drinks like the lime soda are featured Korean.

as presented

as you open

Grilled Garlic Oyster - HK$1/piece

I also ordered a take out for my husband. Angus beef steak with rice, with a choice of pepper steak (from garlic and/or gravy) and soup. I got him the Korean Lime Soda for a price of HK$134. It didn't take them too long to bring my order and a little over 2 minutes, the water tried his best to speak in English to me in offering grilled garlic oysters for a dollar. Minimum order was 2 pcs. So I ordered for the sake of maximising my dining experience in Cafe 1950. I didn't trust it at first because I was worried that they may be giving out this deal just to finish up an "almost rotten" bunch. But no, I approve along with my husband that it was nicely done. All of their services were on time and was hot enough for perfect consumption. But if it would come a time that by the moment you decide to try this, and there are a lot of people already, you could log on to their wifi and for me this completes my 3 stars out of 5 for this dine-in newbie.

It was taped beside the cutlery box that gives out a very good message for the customers. 

These maybe unnoticeable to some but these are the little things that make this haven a trendy place to visit. I like how minimal it is, how rustic and warm and most of all, modern. Go and try it if you are around Tin Shui Wai. It sits near the Tin Shui Market. Happy Wine and Dine Wednesday!

Related posts:
1. MAMASAN - an Indonesian experience at the heart of Central's blissful city.
2. ALCHEMY - a lovely happy hour with oysters! haven nearby Mamasan, good to visit as you start a night of drinking
3. JOLLIBEE - a very famous fast-food pride of the Philippines also stands in World Wide Plaza, Central