tag:blogger.com,1999:blog-86247515502541385072024-02-20T01:09:57.018+08:00Etchetera EtcheteraThings I have done, I am thinking about or things I want to shareimelda@etchetera etcheterahttp://www.blogger.com/profile/16314131581712122174noreply@blogger.comBlogger151125tag:blogger.com,1999:blog-8624751550254138507.post-88245364248592443042023-04-07T14:12:00.007+08:002023-04-07T14:31:54.451+08:00Enrico Bartolini at Finestra (solaire‘s 10th anniversary)<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl9spHi_bgjpB92O1PlokBlgHinafIRtJ_zlr_TicHibAMIKI5H5evJe1Cznq08TQBEvPPsvRdsuDH8EUMbqlo-D2dRGYxEdd2PQA6J79q1UoFChTcBx5KIPmkJNVx7WZJYanUXoqyl5FD0nXAmYP4x2MB4vaLQMZABIjTNQ14rOTNklUe3z76VUvHSA/s4032/80BCACCA-FA1D-4890-BE18-4CF1F7C3CBA0.jpeg" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl9spHi_bgjpB92O1PlokBlgHinafIRtJ_zlr_TicHibAMIKI5H5evJe1Cznq08TQBEvPPsvRdsuDH8EUMbqlo-D2dRGYxEdd2PQA6J79q1UoFChTcBx5KIPmkJNVx7WZJYanUXoqyl5FD0nXAmYP4x2MB4vaLQMZABIjTNQ14rOTNklUe3z76VUvHSA/s320/80BCACCA-FA1D-4890-BE18-4CF1F7C3CBA0.jpeg" width="320" /></a></div>
For the 10th anniversary of Finestra, the invited 5 michelin starred chefs to cook in their restaurants and I had the opportunity to book 3 of them. The hardest to book was Enrico Bartolini (3 starred). The venue, Finestra was elegant and by far the best one in terms of ambiance and seating out of the three.
We were welcomed with canapes of salmon, tuna tartare, liver pate as well as cocktails by mixologist Maestro Salvatorre and some champagne.
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I really liked the open kitchen setup as it gave us an opportunity to see the chef and his team work. I also had to chance to ask him for some pictures.
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1. <b>SOFT POTATO< EGG AND EGGS</b>
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Nuts, salt and bursts of salmon eggs plus the creaminess of the potato spells "yum". Great starter!
<div><br /></div><div>2.<b>ANCHOVIES< OYSTER AND STURIA CAVIAR</b>
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The oysters were so fresh and the caviar was not as salty as I expected. Miniature onions and the nori powder on the bottom enhanced the sea flvors of the dish.</div><div><br /></div><div> 3.<b>BOTTONI FILLED WITH OLIVE OIL< LIME OCTOPUS< CACCIUCCO SAUCE</b>
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The sauce they said, was a traditional seafood sauce in that region in Milan Chef Erniro is from. You can really taste the seafood with the hint of shrimp (I think from shrimp shells). The bottoni (button ravioli) was like a package that when you bite, you can get a little burst of creaminess and lime.</div><div><br /></div><div> 4. <b>BEETROOT RISOTTO WITH GOGONZOLA CHEESE SAUCE</b>
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This is Chef Enrico's signiture dish. A traditional dish in Milan. The risotto was al denta and the gorgonzola complimenting the beetroot so well. loved it.</div><div><br /></div><div> 5.<b>TURBOT IN GREEN</b>
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Very complex dish. Sauce has chicken liver (not really distinct whenyou tsate it) I also tasted something crunchy... maybe celery.. it was ok. </div><div><br /></div><div> 6. <b></b><b>STRAWBERRIES< RHUBARB AND SAINT GERMAIN
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The grappa served before this dish was too much alcohol for me. And I am not really a fan of alcohol in my dessert ( the saint germain) not a fave. </div><div><br /></div><div> <b>7. SOFT CHOCOLATE AND SALTED CARAMEL ICE CREAM
</b><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjU5o2c_QxFnWwcBXncH9aKu-zQPCqKhlgsnRarVm5OxSFhZeMdXDbbIRar_rWUUGLNpu9lzfP5tzl3Ph7k5G4x3dF0r2565I8UmG8RTBMDmKtNiTtZi-lkSaa32jLTnn3uC5oBhFtZq5MCvCyVzWLdOMsdj3bCoex6e2L2nM5hYNzLN8Q2vfqKAfLNQ/s4032/3B32CBE7-81CC-4D7A-8FB6-E2A87F3930BF.jpeg" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjU5o2c_QxFnWwcBXncH9aKu-zQPCqKhlgsnRarVm5OxSFhZeMdXDbbIRar_rWUUGLNpu9lzfP5tzl3Ph7k5G4x3dF0r2565I8UmG8RTBMDmKtNiTtZi-lkSaa32jLTnn3uC5oBhFtZq5MCvCyVzWLdOMsdj3bCoex6e2L2nM5hYNzLN8Q2vfqKAfLNQ/s320/3B32CBE7-81CC-4D7A-8FB6-E2A87F3930BF.jpeg" /></a></div>
Hot and cold. The middle is cold and salty. The chocolate outside was warm and bitter. Chocolate cake on the sides with a sprinkling of sea salt. It was better than the first dessert. </div><div><br /></div><div> Overall, I loved the experience in Finestra. The ambiance, the service, everything was perfect. Who can say they have an autograph and meet and greet with a michelin starred chef? And it was also my birthday!!!</div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dwswkMI3gNcsfYlcQLwiZWMjCP-9BFPNFTy7hO6XkEWKOyUaLEFMLsx0MKcjUj4MlkuHrjQ4WWyWJ7Xv8AYIg' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><br /><div><br /></div>imelda@etchetera etcheterahttp://www.blogger.com/profile/16314131581712122174noreply@blogger.com0tag:blogger.com,1999:blog-8624751550254138507.post-27429063242500180922023-03-10T16:05:00.002+08:002023-03-10T16:05:26.032+08:00My First 21k half marathon - thoughts and what nots<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilvgH1397aO2s8JKwpCE-AkOpGAIIkoBTZRrd9oMIF6DvSlZC77syelx1Sf5RB2RV5pAnOu95DsAh5hk3Cq1RIdbTHFIMFOaitgub9nH7ck2-0-yu8LrZwAkg73TLsmn_lYFhXEX4Z92giecrjPnw6m91HbtJmYqqTX2OmPOTtkcDTVuL0vgPPEsh8AA/s4032/08577594-FA3D-4FCA-B8CC-B0884878B185.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilvgH1397aO2s8JKwpCE-AkOpGAIIkoBTZRrd9oMIF6DvSlZC77syelx1Sf5RB2RV5pAnOu95DsAh5hk3Cq1RIdbTHFIMFOaitgub9nH7ck2-0-yu8LrZwAkg73TLsmn_lYFhXEX4Z92giecrjPnw6m91HbtJmYqqTX2OmPOTtkcDTVuL0vgPPEsh8AA/s320/08577594-FA3D-4FCA-B8CC-B0884878B185.jpeg" width="320" /></a></div><br /> <p></p><p>Mar 5, 2023… TCS international marathon (clark, pampanga). My very first marathon. </p><p>Funny thing about races, your tummy really gets nervous. I find that like 10 minutes before the start of warm up… my thoughts turn to…. Looking for the porta potty. Another bad side about this run is that my period decided to show up THE DAY BEFORE. I was pretty nervous about it honestly, since it’s pretty hard to think about it and still run comfortably.</p><p>We stayed overnight at Widus hotel - the hotel was fine but the rooms were in bad need of refurbishing. The bathtub was chipping and the sink was not draining properly (fast enough). </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6GZZAk5oIIPJTdK6rKEtmTxuTKLpxHbBMDg_EgY9J6YtsK9-Q4umWjuWL1v3aRgjwLPkrL2_7sfri80rrV5ms83S_c8755wRJ_pHrY7OFUj4wAetoyap1untVuWBAGvjQiI-kKkQdibsVZnbLZ9tZyWyXtjXV8SHsjo5AlCWWL6oCEbB-2BAzmS0kxQ/s4032/EBB22973-1785-46D3-AD3D-6F2E12160417.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6GZZAk5oIIPJTdK6rKEtmTxuTKLpxHbBMDg_EgY9J6YtsK9-Q4umWjuWL1v3aRgjwLPkrL2_7sfri80rrV5ms83S_c8755wRJ_pHrY7OFUj4wAetoyap1untVuWBAGvjQiI-kKkQdibsVZnbLZ9tZyWyXtjXV8SHsjo5AlCWWL6oCEbB-2BAzmS0kxQ/s320/EBB22973-1785-46D3-AD3D-6F2E12160417.jpeg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Gear check</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I brought my own small water container too just in case I didn’t want to stop at any of the initial water stations. The run itself was pretty flat for the first part… near the 8km mark we had an uphill but not as bad as the one in filinvest!!. Managed it without walking and got to the turnaround fine. Took a gel at 45 mins and another one at 1:30 mark.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Nearly at 18-19k was already feeling my legs going heavy and honestly felt super tired. I could not imagine the strength I would need if it was a 42km marathon. MY GOODNESS.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">The sun was coming up over the horizon in the last 2km and I really had to pull myself towards the finish line… You really have that internal talk to yourself as you run, trying to motivate and encourage yourself.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Training is no walk in the park. Some days, I really have the lazy spells and just want to go back to sleep. I dread the long runs because they are hard to start… although when you get into a rhythm, you can really enjoy it. Sometimes I think, why am I doing this? </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Hoping I can manage to run the marathon and finish. (April 23)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiChBpg7wG6KrnrgxMyARM9GzMtFzCPP8Fs7vKedF_41MToI6JIGvV6E3det0gwvSjmDJ5uszWzfFeWNRWu4UPR6VWSFUdpK0c0dYzbnDDknSKt4sFSCAMeRK2UrsbIDWn9vTyZ0BBqB2qOFXfkpQWm1CK15rLhTXrHUTFVNIWaxzNQ_j7AWtTbMZip7g/s3087/E06BF4BB-533B-4884-ACB1-B08ECD2550F3.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3087" data-original-width="2315" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiChBpg7wG6KrnrgxMyARM9GzMtFzCPP8Fs7vKedF_41MToI6JIGvV6E3det0gwvSjmDJ5uszWzfFeWNRWu4UPR6VWSFUdpK0c0dYzbnDDknSKt4sFSCAMeRK2UrsbIDWn9vTyZ0BBqB2qOFXfkpQWm1CK15rLhTXrHUTFVNIWaxzNQ_j7AWtTbMZip7g/s320/E06BF4BB-533B-4884-ACB1-B08ECD2550F3.jpeg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">First half marathon 2:31</div><br /><p><br /></p><p><br /></p>imelda@etchetera etcheterahttp://www.blogger.com/profile/16314131581712122174noreply@blogger.com0tag:blogger.com,1999:blog-8624751550254138507.post-83163213072501290532023-02-20T19:55:00.001+08:002023-02-20T19:55:31.171+08:00Mt. Pulag, the adventure<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCH4lTuFZMWPtYsQ942940UQoLDrv6-DYFVqdPw0V60yCOLFA_IO6focyocdHslc8XrWGwAsTNiZrq4wSZ-7iZ4zQO8LhAsUK4qxMZrimcAupc5bAorg6tUjmuVGNLacXLLSdhhEtkBYoYeqzWOxm3jPc239uZIlSGIy34gEMNSKr_-3u-BZ0xQEr2sg/s4032/043E41B5-6F9C-4F9B-8813-AE77860C3577.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCH4lTuFZMWPtYsQ942940UQoLDrv6-DYFVqdPw0V60yCOLFA_IO6focyocdHslc8XrWGwAsTNiZrq4wSZ-7iZ4zQO8LhAsUK4qxMZrimcAupc5bAorg6tUjmuVGNLacXLLSdhhEtkBYoYeqzWOxm3jPc239uZIlSGIy34gEMNSKr_-3u-BZ0xQEr2sg/s320/043E41B5-6F9C-4F9B-8813-AE77860C3577.jpeg" width="320" /></a></div><br /> Hiking is one of the things I do on occasion if I have good people to go with. One opportunity came up with my tour group from <a href="https://instagram.com/thetravelinsiders?igshid=YmMyMTA2M2Y=">The travel insiders tour</a> (click for their IG profile). We took the Mt pulag tour offered by <b><a href="https://www.trailadventours.com/for-beginners">Trail Adventures</a>. </b><p></p><p>It was something you do as part if your bucket list. (for me anyways). So the trip started Friday with a door to door pick up at our houses - mine was the last house to get picked up at 12 midnight. The ride to bagiuo took us 4.5 hours where we picked up some more of our friends (who resides there). We then proceeded to the DENR station where we needed to register (about 2 hours) arriving there about 7am. Since it was the weekend, there were quite a couple of vans who were already there for the Mt. Pulag hike. Weekends they say, they usually get 400-500 visitors. The seminar was jam packed and we were in the #6 group. It was taking forever to wait for the seminar. (they were understaffed and limited space, so they could only accomodate certain # of people per time). We decided to wait it out at opur homestay which was not far from the DENR office, get some rest and some lunch. It was a good call since our number was FINALLY called at about 3pm. (wow). Special mention to Mam Emerita for the lengthy homily…er, sermon… about Mt. Pulag (😝)</p><p>So after the seminar we proceeded back to our homestay to some needed rest, dinner and a beautiful sunset view. It was so serene and you always get awed by the beauty of mother nature.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUwWJhSOoZW8Uo90BuEjB3_7Ob-7rydsIuoX52gxb35DN-oDsVS9rlG6flgYoVFRmkOaPRQfZEp1UE5utmh-00EREhBgQFsK41NqMTi579b6dygvEID1SQShNVoh3JtYU7nExrpJkjXetWHofgb2Un_s3yfQuuqAGXsY1_ptWJpmcnVzm0EXrjmqkEnA/s4032/F1DFCF98-61A7-4F5B-AB40-66F33A47C94D.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUwWJhSOoZW8Uo90BuEjB3_7Ob-7rydsIuoX52gxb35DN-oDsVS9rlG6flgYoVFRmkOaPRQfZEp1UE5utmh-00EREhBgQFsK41NqMTi579b6dygvEID1SQShNVoh3JtYU7nExrpJkjXetWHofgb2Un_s3yfQuuqAGXsY1_ptWJpmcnVzm0EXrjmqkEnA/s320/F1DFCF98-61A7-4F5B-AB40-66F33A47C94D.jpeg" width="320" /></a></div><br /><p><br /></p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dz7WOe2gs8CSyeSV2xFDlFwjLeqj0UB22w0_dNJgDMVNbt91xaGXj9A0EQJrsjM0Z9SvBApPbbvyjh2yGXnMw' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dxmUgzxE3LUj-vZ0qLR3Sm-AxeDR_pcMR5vpahisGHLfnxvaWLmEKTzxU-puYZvvpUZUw62By2hmrCcWN5OIQ' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">This really got us excited about the next day. We went to sleep right after dinner in our homestay. I was in bed at 6:30 and got woken up by loud banging due to winds. It was 11pm and we were up and about prepping for our hike,last minute checks on gear and things to bring.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dw5CkcyQZhwf01R_FgZuDBHtn3X4a6kwD71hRl928GMaSHysdMIwGZBYe0cPbcDekJICzbRTj1gVIHQ8KyPlA' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dwTW6BX1suXjKE80Yh1Co0ql-zO0FGuDGUq0pz1KayLdRs2rbsy9lVgYBybbQ1IS5e4Q7CNJSUcq33iYmkwPg' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div style="text-align: left;"><span> </span>You can actually see in the video the winds were already picking up. After arriving at the ranger station and getting our guides, We started trekking at about 12:30. It was cold and dark but as we started hiking, our bodies got warmer and I decided to take off my gloves. The weather was still ok at this point and there was a drizzle that I attributed to us being so high in the mountain. The start of the hike, we could still see the cemented road and houses all was quiet except for some dogs barking. Turning up a dirt road in total darkness… at one point, I could hear sprinklers from somewhere to my right (which I assume are vegetable patches). You cannot see anything except the road/ stones in front of you. One foot in front of the other. There was also a part of the trail where I felt the right side was a sheer ravine drop and it was confirmed when a bar appeared as a precaution for hikers. (The ravine became apparent on the way down at sunlight)</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span> </span>It was about maybe 1.5 hour with up and down slopes before we arrived at camp 1. It was honestly a hard climb even if I was already training for a marathon. There were some parts that I had to take deep breaths. (really high stones). The trail poles were a great help to heave this body up that mountain, I must say. We took a much needed rest (water and snack break) before we proceeded to hike again. The wind by this time was picking up and so was the rain. The rain was dripping down my face and I could taste the water droplets. My water proof jacket and pants were still good though at this point. Shoes were also still dry. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span> Arriving at Camp 2, we met a lot of people. The rain was already starting the intensify and some of our group decided to just go to the “tower” sight instead of the summit. The 5 of us decided to try summiting. So we trekked on. About 1 hour in to our summit trek, the wind grew from slight gust to angry waves of rain and blasts that at one point got me wobbling. We were at the grasslands and my shoes had started to get soaked as well as my pants. The path was super muddy and it seemed at that moment, we were the only ones attempting to climb the summit. I was also concerned about my husband (who has bad eyesight) because his glasses were getting rained on and he hardly could see anything with the rain and darkness. </span><br /></div><div style="text-align: left;">At some point, our guide turned around and said “ I think we should turn back…. the wind will get stronger at the summit and it will get colder”. Me and my companions looked at each other. There was a moment of silence since we didn‘t know what to do. On one hand, we have done so much already and on the other, the wind and rain was going wild. Our guide also told us that the possiblity of seeing sunrise or sea of clouds was zero. It was not yet sunrise. (I think it was 5:40am). I was reminded of “into thin air” and decided our safety was more important. (the wait for the sunrise that wouldnt come would be a cold one.. since we would be standing around the summit exposed to the elements for a good 15-20 mins).</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span> So, we turned back.</span><br /></div><div style="text-align: left;"><span><br /></span></div><div style="text-align: left;">On our way down, we passed by maybe 100 people going up.. it was a traffic jam to say the least. Camp 2 was like SM durning sundays</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijkMGD_kxUWdS3cTO5L9vDteeAzLjKkYqyj0oMoCbD9482qlEZfFVuv9NhKSIR0lbIMJeccfglzYidXdK11CKeOE1TDWZxdiAlhfRkXP0LLBkF1SpVByGQ9HsmxeYtbAtV5b0g8DrzAxFZF2_TFGtdihTEY8g8pt2Y7KnGLiFXRTLIS8PzW_sTo_yRKw/s2048/287C0CEE-DFD2-4707-8B55-C01E8BA90A04.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijkMGD_kxUWdS3cTO5L9vDteeAzLjKkYqyj0oMoCbD9482qlEZfFVuv9NhKSIR0lbIMJeccfglzYidXdK11CKeOE1TDWZxdiAlhfRkXP0LLBkF1SpVByGQ9HsmxeYtbAtV5b0g8DrzAxFZF2_TFGtdihTEY8g8pt2Y7KnGLiFXRTLIS8PzW_sTo_yRKw/s320/287C0CEE-DFD2-4707-8B55-C01E8BA90A04.jpeg" width="240" /></a></div><br /><div style="text-align: left;">Some of the people in the DENR station recommended treks during weekdays so as not to encounter so many people. (but, yeah, people have jobs)</div><div style="text-align: left;"><br /></div><div style="text-align: left;">We couldn“t wait to get down and it felt LONGER to walk down than the hike up. Maybe because we were already super tired and the rain was still going. The path turned from muddy to muddier. Good thing we had our trekking poles to save us from we did slip. (I couldnt imagine twisting a knee or ankle wioth runs coming up. That would have been a tragedy!). My legs were already aching ( 5-6 hours hike) and I could feel the mud squish under my feet as I walked. It was pointless to avoid it, you just have to judge how deep the mud is. (1-2 inches,). I think when you get your feet soaked, that“s when you lose some power to walk. At some point, my toes felt like cramping. </div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQYL0QOh7dGG8Ck9XIsj8veB7W51Q_SAP79DWGO3XOey8aKOLQFdeo8ryvsasKX2oWBtE01vowI9mvCWIyg8vER4vQbkfaWQ6vZ1wj2PyW81mzTXkPvkTW6DTLvnv4tuDej4CLb-P2X54K16Zm4Zof-gpOC7TFdJLiBXd_2iiRg_xd12j4L07cIbaOLA/s2048/1E6E7E3D-1C29-460C-B46A-2E422A3703E9.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQYL0QOh7dGG8Ck9XIsj8veB7W51Q_SAP79DWGO3XOey8aKOLQFdeo8ryvsasKX2oWBtE01vowI9mvCWIyg8vER4vQbkfaWQ6vZ1wj2PyW81mzTXkPvkTW6DTLvnv4tuDej4CLb-P2X54K16Zm4Zof-gpOC7TFdJLiBXd_2iiRg_xd12j4L07cIbaOLA/s320/1E6E7E3D-1C29-460C-B46A-2E422A3703E9.jpeg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFDN_K9V94ITpS3AGxmhXZUvb6-S6dxxzyZtXQFnvPn-Wss6HxaPALeCOkawhciCZukIWmxX33B3jEprWbnci0kWN-cedY4lG54lqhTDGyX82qkrfet99oojl45R0Uu0FqfcLZy2z4MVLlupDwN7ltBBIihW4o5jLQVhWTB-blMZBWSNV1ZS-DOCmEoA/s4032/6FE39F7F-9E19-4832-92C1-F31E29379350.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFDN_K9V94ITpS3AGxmhXZUvb6-S6dxxzyZtXQFnvPn-Wss6HxaPALeCOkawhciCZukIWmxX33B3jEprWbnci0kWN-cedY4lG54lqhTDGyX82qkrfet99oojl45R0Uu0FqfcLZy2z4MVLlupDwN7ltBBIihW4o5jLQVhWTB-blMZBWSNV1ZS-DOCmEoA/s320/6FE39F7F-9E19-4832-92C1-F31E29379350.jpeg" width="240" /></a></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRjtRFQKnXajpFFdaZPFEtnB4arR8lIhQCy7cT1LFtdSNJ8rhPbYxU3MLR-RiLeHnjr4jkPYg7RezNpjC1nj9qsD-8sCLuZ8WL7l6T1y-gjPbImu4lZWFXAGGxof1i1mB85yn4M7TyJEE6crejW0v06odwn9YC6LADMIQluuJNo7cHKRzsHL8iwP-ntA/s2048/92EB0C71-C199-4043-82EB-DCBB6508BCE9.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRjtRFQKnXajpFFdaZPFEtnB4arR8lIhQCy7cT1LFtdSNJ8rhPbYxU3MLR-RiLeHnjr4jkPYg7RezNpjC1nj9qsD-8sCLuZ8WL7l6T1y-gjPbImu4lZWFXAGGxof1i1mB85yn4M7TyJEE6crejW0v06odwn9YC6LADMIQluuJNo7cHKRzsHL8iwP-ntA/s320/92EB0C71-C199-4043-82EB-DCBB6508BCE9.jpeg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">mossy forest</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Hc4iBoEXgsCFpemUjX4ItDZdUMmXXK4eYr7LQOeOxkTxebCBz55SbuJFYlhwuvI0a2L64gUKO761w_I8SNt7kQaB4NV28QrmWLbnty6X_SgzBblP9QRH0wr-RxFtmw464fMEWoqAiun_g5sz70s0X90ZU4JsOIYItlgrF_CRRNfH00KenR--cCAbBg/s2048/8805186A-5E67-4A37-9216-616D9A47E4AD.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Hc4iBoEXgsCFpemUjX4ItDZdUMmXXK4eYr7LQOeOxkTxebCBz55SbuJFYlhwuvI0a2L64gUKO761w_I8SNt7kQaB4NV28QrmWLbnty6X_SgzBblP9QRH0wr-RxFtmw464fMEWoqAiun_g5sz70s0X90ZU4JsOIYItlgrF_CRRNfH00KenR--cCAbBg/s320/8805186A-5E67-4A37-9216-616D9A47E4AD.jpeg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfJ7E6qmIkTJWd125ddxN_2W8Lpt3NgoKq5v5g3HiojNZ3jIXBrSs2W6r3mfEpt2f3Gc0nnpzu3ju7DtW__0FUY7TkvAdE2ezM6b0NpPFENCG-TbowaHSFPeZ375JKjyC0AqH5GgLRYdq0w1j2gFMKGSBuREKfEoWhFCimHZWTDiefTPMVKdGpSAzDiQ/s2048/A44C8BBD-C012-4E53-ABA4-8C09ACF6B81E.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfJ7E6qmIkTJWd125ddxN_2W8Lpt3NgoKq5v5g3HiojNZ3jIXBrSs2W6r3mfEpt2f3Gc0nnpzu3ju7DtW__0FUY7TkvAdE2ezM6b0NpPFENCG-TbowaHSFPeZ375JKjyC0AqH5GgLRYdq0w1j2gFMKGSBuREKfEoWhFCimHZWTDiefTPMVKdGpSAzDiQ/s320/A44C8BBD-C012-4E53-ABA4-8C09ACF6B81E.jpeg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">pic from the tower side (c/o the other group)</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUHRoR3JcWKJryM-D7H5uqso1KulGDkJPvadxPmiUuL63Ka7dWDM4YPSjcKMcxSOz4rtbwc6itjAA2F4FGohkKm9MyupvA1EZM2jQEeTsCq9YMYOn0dzwlQK1MTWEdCh5NhiqOYehaRYM3xkA1RmonGN-HhPV0qgS2xHgy5vwv0dOkRQX0-6CdwetvoA/s2048/DCF5E868-2838-4E63-BB57-4F4F93875A62.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUHRoR3JcWKJryM-D7H5uqso1KulGDkJPvadxPmiUuL63Ka7dWDM4YPSjcKMcxSOz4rtbwc6itjAA2F4FGohkKm9MyupvA1EZM2jQEeTsCq9YMYOn0dzwlQK1MTWEdCh5NhiqOYehaRYM3xkA1RmonGN-HhPV0qgS2xHgy5vwv0dOkRQX0-6CdwetvoA/s320/DCF5E868-2838-4E63-BB57-4F4F93875A62.jpeg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">tower side</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;">What an experience! I thought I was better prepared for this than my first hike Mt Fuji (see <b><a href="http://etcheteraetchetera.blogspot.com/2015/">HERE</a></b> for that post). But yeah, the weather was really a big factor. I guess the odds were not in our favor. I did enjoy the company of a bunch of great people, the homestay which was like home, the food, local and fresh. The tour company, <b>travel adventures, </b>who were so nice and accomodating and really took care of us. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Some tips - invest in good hiking shoes and hiking poles ( we bought ours at decathlon, reasonably priced - actually they were on sale.. hahaha) Hiking shoes about P1900-2000 pesos, hiking poles 200-300 pesos.</div><div style="text-align: left;">I brought along some kness patches (heated patches) which helped during the van ride and the next day after hike to relieve pain. (sorry.. getting old you know, knees get stiff after sitting too long)</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Mt Pulag is rated 4/10 (intermediate level) in the hike range. Would I recommend it? Yes, if you are fit enough for the hike (med certificate required, and I think recommended.. its not as easy at it looks) - who knows you might be more lucky in seeing the sea of clouds than us. Would I do it again? MAYBE, but not in the near future since my legs still have to recover. DEPENDS also if my husband is willing to do that again. ( He suffered from the 2 days lack of sleep). </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Overall, if you really like to hike, go on and do it. You only live once you know.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Now, time to book my massage. 😊</div><div style="text-align: left;"><span><br /></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div></div><br /><div class="separator" style="clear: both; text-align: left;"><br /></div><br />imelda@etchetera etcheterahttp://www.blogger.com/profile/16314131581712122174noreply@blogger.com0tag:blogger.com,1999:blog-8624751550254138507.post-43980910639301670502023-02-09T11:12:00.000+08:002023-02-09T11:12:05.267+08:00Taking up running @50<p> If you would have asked me if I was interested in running a marathon 2 years ago, I would have told you straight up… NO WAY!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBRtV11ULQtnavuECtneZ5uLKJjil5nzXbqpJ7qe0PnIhdWCPVVN9WmXbTrV-s1H-btZkHnOk15Bx3TBF3R6BxNfRksaP1jw6m70acBLeFXH8NmJhAJLpAlrrD_Ty9i-l_Wnj_7D0cC9dgzKpOK-M-Nc7OW-FP7AlmPnpJlYiNMnHnVxb9Upso7jgYlA/s4032/22742B49-2873-4227-8ACC-C66096A0905D.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBRtV11ULQtnavuECtneZ5uLKJjil5nzXbqpJ7qe0PnIhdWCPVVN9WmXbTrV-s1H-btZkHnOk15Bx3TBF3R6BxNfRksaP1jw6m70acBLeFXH8NmJhAJLpAlrrD_Ty9i-l_Wnj_7D0cC9dgzKpOK-M-Nc7OW-FP7AlmPnpJlYiNMnHnVxb9Upso7jgYlA/s320/22742B49-2873-4227-8ACC-C66096A0905D.jpeg" width="240" /></a></div><br /><p>Running fever started about 12 years ago, and my husband took it up with glee since he was always been a track and field person since high school. I on the other hand is what you call “saling pusa” or someone who just was there to participate and support (if the distance was short like 5k or 10k). The longest I did was 16k and by the end I was screaming bloody murder. (ayoko na! ). </p><p>Honestly, what I was lacking is the commitment to train. I didnt want to wake up early to run. HELLO. I love to sleep. The longer distances like 16k to marathon needed months of constant running to be able to survive and 10 years ago, I wasnt interested enough to put in the work.</p><p>So, what changed?</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvdHYhfevyei53AZR4glSw1S8zoGbhJhdVA34gkRbgVH_rH8PZT15h-J9bZUG1ZydDxEIJVXQYtt32Q6g_gsGN4jhjxlrEAyk9DaaFsalaxn1_tEhMSiCXGYcwjICTSvFI6KUjDUxh3PU_cQ2A1l91uk2FJ_Dtj02mGx5qTewU9D8H129GZoIiZt8bEw/s4032/ECA00497-F496-4617-BAE7-EFEBE805ACAF.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvdHYhfevyei53AZR4glSw1S8zoGbhJhdVA34gkRbgVH_rH8PZT15h-J9bZUG1ZydDxEIJVXQYtt32Q6g_gsGN4jhjxlrEAyk9DaaFsalaxn1_tEhMSiCXGYcwjICTSvFI6KUjDUxh3PU_cQ2A1l91uk2FJ_Dtj02mGx5qTewU9D8H129GZoIiZt8bEw/s320/ECA00497-F496-4617-BAE7-EFEBE805ACAF.jpeg" width="240" /></a></div><br /><p>I honestly dont know. I accompanied my husband (which I usually did for years now) to his last international World Marathon in New York and he asked me to join the 5k fun run (it was short and I said, why not and signed up). As a backgrounder, I am the one taking pictures and cheering my husband on his marathons.. I am also the tour planner and guide- hahaha.</p><p>So anyway, New york. I can‘t really say when exactly did I think I could try to run but I think it started when I started to sign up for races. At first it was runrio 10k trilogy (a 3 part series where the medals can be clipped together) then, attempting my first 16k in awhile and training for it. The pivot point for me I guess is the amount of technology in the watches and the information available now that was not available 12 years ago. The watch now can give you heart rate, VO2 max, sleep pattern and other info to help you. It even has a coach to coach you to run at whatever race or goal you might have. (a big plus when running when you watch keeps vibrating to tell you to speed up or slow down). I also saw a lot of youtube, instagram posts on running and training which helped me enjoy the run better. </p><p>Running and training doesnt have to mean you have to run at the hardest all the time and at every run. This concept really helped me accept that progress in whatever sport or skill has to take <b>TIME </b>and <b>PRACTICE. </b>As of today, I have been training for about 2.5 months and improved both my running and my pace. My VO2 max increased from 38 to 40.</p><p>Consistency is also a key. Which sometimes I find very hard because as I said, I love to sleep but I still get up and run in whatever capacity I have. Watching disney +, the one called LIMITLESS by Chris Hemsworth also showed me that to live longer and healthier lives, we have to have a combination of endurance fitness, strength training, fasting among other things (suggest you watch that series). This really convinced me to take charge of my health. Running ticks the endurance and strength part (we need to strength train also) the fasting part I haven’t done yet because…. Well… BECAUSE. Hahaha</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv2XIJywieB_jle2HZryKVLLaqMy4KXvG-PPsBcNB3mhx1TnNGCYV93nPpda5RC4u8nnyl03G2B8bBapB_wgpMYVdoSwr3AtKLdaE2fc-mXAm1bzQRjF7wJmfSBUtFW5g1HsjTbwBurLRSHZNFFt_Dc47UF2fDGXCQxA6LLvDoRlRrrrTH3H0VNMglXw/s3087/0821B34E-5ABD-417D-90A2-B2D5E969606A.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3087" data-original-width="2315" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv2XIJywieB_jle2HZryKVLLaqMy4KXvG-PPsBcNB3mhx1TnNGCYV93nPpda5RC4u8nnyl03G2B8bBapB_wgpMYVdoSwr3AtKLdaE2fc-mXAm1bzQRjF7wJmfSBUtFW5g1HsjTbwBurLRSHZNFFt_Dc47UF2fDGXCQxA6LLvDoRlRrrrTH3H0VNMglXw/s320/0821B34E-5ABD-417D-90A2-B2D5E969606A.jpeg" width="240" /></a></div><br /><p>One other thing is the high you get after sweating before breakfast. I usually have a desk job and get less than 2000 steps a day.. but with training, I have 10k steps even before breakfast or at least complete it on the days I have a run. My pacer app is happy I maintain my 10k steps per day. </p><p>What’s next? </p><p>I will be running my first half marathon in march and my first marathon in April. Currently waist deep in training. Dreading the long runs… and I mean REALLY long. (3 hours plus estimate)</p><p>My husband is surprised at my dedication. Maybe I surprise even myself. The one thing I learned - never say never. You might change your mind after all. I am the epitome of the I would never run a marathon person… BUT…..here I am.</p><p>Running makes me sleep earlier and better, wake up earlier too ! I can’t party anymore because I am sleepy by 9pm! </p><p>So, onwards~! Ready to put the check✅ beside “run a marathon” bucket list.</p><p>Excited to sign up for marathons now.. hahaha. Hubby at one point commented “who are you?” Hahaha</p><p>Next would be climbing mountains… and that would be another training round (and blogpost)</p><p><br /></p><p><br /></p>imelda@etchetera etcheterahttp://www.blogger.com/profile/16314131581712122174noreply@blogger.com0tag:blogger.com,1999:blog-8624751550254138507.post-10036165114386358812022-09-04T18:04:00.005+08:002022-09-04T20:07:53.258+08:00Terra Marre pop up dinner<p> </p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu2MkmNIi0q9hWHSzVopy6S0aumR4a_BFzMM2GohLD3qz-nIamDLwrgxzcf024GjKNz4_2p7xAQJ0988eNpMdhsaNm403fq0jwdDxWuYImqXr5HinmaqM9wKtIOe3m6tq_Ee2YYCN2Rf2nzTrFoiXfovM1TfnR-zPdxqEmWOXGgVLl7QJt5Veye2cBgQ/s1800/2E890E8E-D31A-45DF-B097-F19DF773C58C.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu2MkmNIi0q9hWHSzVopy6S0aumR4a_BFzMM2GohLD3qz-nIamDLwrgxzcf024GjKNz4_2p7xAQJ0988eNpMdhsaNm403fq0jwdDxWuYImqXr5HinmaqM9wKtIOe3m6tq_Ee2YYCN2Rf2nzTrFoiXfovM1TfnR-zPdxqEmWOXGgVLl7QJt5Veye2cBgQ/s320/2E890E8E-D31A-45DF-B097-F19DF773C58C.jpeg" width="256" /></a></div><br /><p></p><p>Terra Mare- meaning land and sea- very apt title for a limited pop up dinner by visiting chef John Buenaventura. Trained in CCA and currently working in Dubai for the royal family, he really excludes a passion for cooking. I am glad we got to taste some of it during this pop up.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyYEaCyChvDFMdEfkxk3m7WjAJSjIZtyuZv6TrLyViHN8T_Q-Nv3FdtNCXNRazfbb8uFcR1KUdJCOT8wcxscWzxtryPvcwu28l2Qw8Geh14BzGlLqwmeOzGp6IHB8sK0HPhLxLHYgekLgdh-oVUg-yng1StUtHK3YFXWenEQssfFIrTQhhs5eer61CDQ/s1800/3AEAE790-3871-44B0-A386-91D3681D6738.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyYEaCyChvDFMdEfkxk3m7WjAJSjIZtyuZv6TrLyViHN8T_Q-Nv3FdtNCXNRazfbb8uFcR1KUdJCOT8wcxscWzxtryPvcwu28l2Qw8Geh14BzGlLqwmeOzGp6IHB8sK0HPhLxLHYgekLgdh-oVUg-yng1StUtHK3YFXWenEQssfFIrTQhhs5eer61CDQ/s320/3AEAE790-3871-44B0-A386-91D3681D6738.jpeg" width="256" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdTAOHRCR5l_FsFcGENa2_ZJDWxPIgzfRFhGznSjzvOMezoF1VL8SYE4nqEct5x_JyxT1UKCgsWxJrYpa0GxcPBoGaCoOMHe4ZU4sooLIKGHewiFF8lq6zJJle4zcy-txSMCHvS1RWp9nPpVz1PJVfM0J_pr3yy2o-hYC51uEG45G2G3AHn3NGZcEvAQ/s4032/7E2F2432-5121-4B2B-A850-040CBD93A885.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdTAOHRCR5l_FsFcGENa2_ZJDWxPIgzfRFhGznSjzvOMezoF1VL8SYE4nqEct5x_JyxT1UKCgsWxJrYpa0GxcPBoGaCoOMHe4ZU4sooLIKGHewiFF8lq6zJJle4zcy-txSMCHvS1RWp9nPpVz1PJVfM0J_pr3yy2o-hYC51uEG45G2G3AHn3NGZcEvAQ/s320/7E2F2432-5121-4B2B-A850-040CBD93A885.jpeg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij07OotDsLIB6K_RdWH-6iHi9eVT5I7iKsTgvCAQgykVjn3VizsSz295C1lFPABKhOQIUVqPEtS4GJFH9OexFzxr9IVTPpq-4w9M7K_a-GL0z-tQvbjneDsW46C5qHUzW-mxLZLkEUhIsb_7RHcb9efZGQjIPHGVdVUepjDOG0Tr0enhoh7znVvaegjw/s4032/010F8FD4-D088-4128-A5BC-8BA61772235F.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij07OotDsLIB6K_RdWH-6iHi9eVT5I7iKsTgvCAQgykVjn3VizsSz295C1lFPABKhOQIUVqPEtS4GJFH9OexFzxr9IVTPpq-4w9M7K_a-GL0z-tQvbjneDsW46C5qHUzW-mxLZLkEUhIsb_7RHcb9efZGQjIPHGVdVUepjDOG0Tr0enhoh7znVvaegjw/s320/010F8FD4-D088-4128-A5BC-8BA61772235F.jpeg" width="240" /></a></div><br /><p>I loved the open kitchen and the intimate setting of the venue (one world kitchen) . We went early and did the 5:30 seating because we don’t like late dinners and afraid of parking problems if we do the later seating. The menu was interesting and I loved the mix of Japanese and Peruvian (with the incorporations chilis)</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYoKgj7xeU4q_edTaR4laesLkUqTB20jDnrJIod3sUgMOTePCf7H4roPIZUPqpA0SBisopDxOYZeTVS1QjOrqb-JRh20QxhRFkLK7ipbzyTAju-vBk6AN8ZhiVxb0x0UI6tXYUQ4uhqFvzQgI8Y5Dp2es1vvRt9d-u2BG2cgzCxcjKx8Dw6L368PyyHA/s4032/53D9CCA7-41AB-48BC-ABE5-9A21E0A16FA6.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYoKgj7xeU4q_edTaR4laesLkUqTB20jDnrJIod3sUgMOTePCf7H4roPIZUPqpA0SBisopDxOYZeTVS1QjOrqb-JRh20QxhRFkLK7ipbzyTAju-vBk6AN8ZhiVxb0x0UI6tXYUQ4uhqFvzQgI8Y5Dp2es1vvRt9d-u2BG2cgzCxcjKx8Dw6L368PyyHA/s320/53D9CCA7-41AB-48BC-ABE5-9A21E0A16FA6.jpeg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Hamachi tira dito</td></tr></tbody></table><br /><p>Lying on a bed of yuzu , the hamachi was really fresh and a great start, it wasn’t too tart and the chili on the side wasn’t too spicy. Caviar on top was a nice addition and they even have some crispy quinoa for the crunch element.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHwJges19zP28j_PmWrhpG_d5Jim_G5MuUCgIuY6afjyze0ZitWT2yXds3qxX9Hf7PBwsD1GsBMYSTC5pIU8UsIUnOSpx64sj8ZbCvquYjro7YxDQ1F6qfhPS9kpuGJGDp6VuSW4i2_4-uyK-F--ZncVj0Z-9CoNdNfuGTmtJQAc0A_kzI1nPuEe-xOA/s4032/9C89AA57-0C38-4C97-A815-A17F06EDA031.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHwJges19zP28j_PmWrhpG_d5Jim_G5MuUCgIuY6afjyze0ZitWT2yXds3qxX9Hf7PBwsD1GsBMYSTC5pIU8UsIUnOSpx64sj8ZbCvquYjro7YxDQ1F6qfhPS9kpuGJGDp6VuSW4i2_4-uyK-F--ZncVj0Z-9CoNdNfuGTmtJQAc0A_kzI1nPuEe-xOA/s320/9C89AA57-0C38-4C97-A815-A17F06EDA031.jpeg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Salmon ceviche</td></tr></tbody></table><br /><p>The salmon was lying on a bed of mashed avocados (toasted in the burner and mashed with lime), it also had 3 kinds of corn (which the chef hand carried in his luggage to Manila). The white one is called chulpe corn, plus choclo corn *the big kernel on the side, and some roasted baby corn (which I thought was a nice visual). This dish had more of a kick- citrusy and spicier than the first, which was nice follow up second course to elevate the dinner. </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw4Dabsk0IvtmAkJuX8kPYtfu4_t5UA4aRgGponr-nEGb9nq5a6sLm-GoMHNSeK1D_hk3_ZJzGArE8y5valNWDLe_wF-zLpch20dCo2Z2woZCZ3qN_uHAxy4sgisWoOoCPdCqKPdQmxdqUq0h2YV0qbxJ04SE6XMIvil8Inw9_XhqkxOryEoMCsS2ZRg/s4032/8AE7E873-6664-4538-94FD-6A2B2D34DF53.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw4Dabsk0IvtmAkJuX8kPYtfu4_t5UA4aRgGponr-nEGb9nq5a6sLm-GoMHNSeK1D_hk3_ZJzGArE8y5valNWDLe_wF-zLpch20dCo2Z2woZCZ3qN_uHAxy4sgisWoOoCPdCqKPdQmxdqUq0h2YV0qbxJ04SE6XMIvil8Inw9_XhqkxOryEoMCsS2ZRg/s320/8AE7E873-6664-4538-94FD-6A2B2D34DF53.jpeg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Dry aged beef tostada</td></tr></tbody></table><br /><p>The beef was super juicy and tender and the aji panca sauce (which had murita chiles *also hand carried, ) was great. Spicy but not too much (not like some Indian food I have tried… which was too busy taste wise for me…heavy on the palate)</p><p>I loved the fact the chef was the one serving and explaining the dish and we can ask questions about it. He gamely engaged us in banter which was a plus. First time to try aji panca (which is roasting peppers, blitzing it and combining it with Japanese mayo.)</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC5am7jddlMihlIVpN-s5CsF9hJE5hA7HMpsh5Bt6AYwL4EVSij4wbaZWM3hNb1gxmi0Z2iZTZMCbuVn8i9DZV5E-vpsAf1YnkzIVIEPM6pH1YFtc5J2enJrpB8qtlE3gJzTDtPEUEj3BP-K6F2iDNVDfj0z2R9ungKl6rkf6JhQ7iUIWVuB3DpYu8lw/s4032/11EDB297-A8F6-437E-B92C-E33B4CD9011D.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC5am7jddlMihlIVpN-s5CsF9hJE5hA7HMpsh5Bt6AYwL4EVSij4wbaZWM3hNb1gxmi0Z2iZTZMCbuVn8i9DZV5E-vpsAf1YnkzIVIEPM6pH1YFtc5J2enJrpB8qtlE3gJzTDtPEUEj3BP-K6F2iDNVDfj0z2R9ungKl6rkf6JhQ7iUIWVuB3DpYu8lw/s320/11EDB297-A8F6-437E-B92C-E33B4CD9011D.jpeg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Murita chili- if you smell, it had a Smokey aroma. Quite interesting!</td></tr></tbody></table><p>The tostada was crunchy (which I loved) and had to carefully eat it lest I drip the juices on my white shirt… which I tend to do all the time. Hahaha. Pickled onions was also nice. </p><p><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGSDCGnNrQgIwceb_Tcihdy3JosnN2AvcaDwGPnRTChqMJYlJixbPn8scwWYRoAo6EafVrVMbQGWTrR46DRC6XoAJrkAo_WaVrNk4iQjZKjdc0T_PIf81D4AQxzsUHpPbK_OS9YcVuMzlbMyn6ZMMkWHRxYG5KmTahxIRUEC4vD9-X3Eyiso-YhqqTlA/s4032/6A15F08E-ADA7-4DA5-A228-CF3CF139056F.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGSDCGnNrQgIwceb_Tcihdy3JosnN2AvcaDwGPnRTChqMJYlJixbPn8scwWYRoAo6EafVrVMbQGWTrR46DRC6XoAJrkAo_WaVrNk4iQjZKjdc0T_PIf81D4AQxzsUHpPbK_OS9YcVuMzlbMyn6ZMMkWHRxYG5KmTahxIRUEC4vD9-X3Eyiso-YhqqTlA/s320/6A15F08E-ADA7-4DA5-A228-CF3CF139056F.jpeg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">mud crab broth Nikkei<br /><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div></td></tr></tbody></table>They poured the broth after I took that picture… so there is actually more broth.<div><br /><div>The broth was made from the shells of the mudcrab (which they parboiled and took out the meat) and then made into dumplings. We were the first served and we felt our soup was under seasoned and not hot enough. We conveyed it to the chef and he quickly remedied and adjusted it for the other diners who were being served after us. He also gave us another cup of soup (adjusted taste) and it was just right. The umami of the crab finally coming through after the right seasoning. Loved that he took our feedback and was happy to adjust.<div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr1ppPAsVxRVDw577Npg4MjEWqsbXOvAMGUKZ47hLg0cnxccVy4DSci3lzHgfgQoS8QluQuV_igXT-c6uB3S7We6myyACAsLrx9ytGf5zFXvOcWhjAAefWWGbOYyFtRZj_vpLEzyWlUMq74sFmQiopomIOchIQ73lsg4P_z6y5QZpUlD86vGoweFSBmg/s4032/EB8021DF-6029-429A-BAFB-A0E49EC9F9F3.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr1ppPAsVxRVDw577Npg4MjEWqsbXOvAMGUKZ47hLg0cnxccVy4DSci3lzHgfgQoS8QluQuV_igXT-c6uB3S7We6myyACAsLrx9ytGf5zFXvOcWhjAAefWWGbOYyFtRZj_vpLEzyWlUMq74sFmQiopomIOchIQ73lsg4P_z6y5QZpUlD86vGoweFSBmg/s320/EB8021DF-6029-429A-BAFB-A0E49EC9F9F3.jpeg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Pico sour sorbet</td></tr></tbody></table>- palate cleanser. Loved it. <div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDXqa42PrKF5YB-yjfWk8WHrk_bS3-8kr7VwCdQ7XEnR7-BJddzkGpTEaEPAD4kPVyuaO_rRHmAHavuNnJYRO3yPK-0H3CSYRaGTcbQzG7rlow99OheLVdK7krOs0HuS8psJhQVjmJCY4mTiu0nRWTlqn5zD7HrRA_YRN2aCgZ9tdgmDI4MMk_jYwpuw/s4032/281534E2-64B7-4985-A0FB-CF818B8C2F79.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDXqa42PrKF5YB-yjfWk8WHrk_bS3-8kr7VwCdQ7XEnR7-BJddzkGpTEaEPAD4kPVyuaO_rRHmAHavuNnJYRO3yPK-0H3CSYRaGTcbQzG7rlow99OheLVdK7krOs0HuS8psJhQVjmJCY4mTiu0nRWTlqn5zD7HrRA_YRN2aCgZ9tdgmDI4MMk_jYwpuw/s320/281534E2-64B7-4985-A0FB-CF818B8C2F79.jpeg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Inca prawn halea</td></tr></tbody></table><br /><div>We were joking that we might mistake the black coals and dip it into the aji Amarillo (another mayonnaise infused with chili). The prawn was battered with activated charcoal and squid ink. It was served piping hot and I loved that we used our fingers to eat it. Finger linking good. </div><div><br /></div><br /><div><br /><div><br /><p><br /></p></div></div></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj14Ut9ukxcBWK6gj2xHkxk5ESK9eGI_6Ts-qJAGuOE47Z_6Sfb9LTyUgmQos_SzrWmedIfAiLFbuAYv68NwTIh8onvRHbTRK-VgAWyocfU6eXM0v3uFntsEoRjEKgoy-MlD7PM6Jx6FhM7R-VTVN-RvFioyCLImm4zrp2JL455UfGXWjPMiQd38sgXWA/s4032/5E1DB606-BE87-4705-BAD4-282F42520D2F.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj14Ut9ukxcBWK6gj2xHkxk5ESK9eGI_6Ts-qJAGuOE47Z_6Sfb9LTyUgmQos_SzrWmedIfAiLFbuAYv68NwTIh8onvRHbTRK-VgAWyocfU6eXM0v3uFntsEoRjEKgoy-MlD7PM6Jx6FhM7R-VTVN-RvFioyCLImm4zrp2JL455UfGXWjPMiQd38sgXWA/s320/5E1DB606-BE87-4705-BAD4-282F42520D2F.jpeg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Taco de Juan </td></tr></tbody></table>The taco was soft and lengua (you drizzle the lime on top) was nice. Although I liked the tostada better… I like crunchy more than soft tacos. But hey, that’s just me, there was also some pineapple on the side to balance the taste of the tacos. (Which the chef said they did in house)</div></div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1zzUobWTVR6Pxy8_HhOqltSioe3pOO4Vrc0gTERus9mQJOYM2thP5uop_DeNGEy9Iw3Bsg0ZbAPr24k2NS2jYXxnfTwWNNQ3vgkfh4i1dyxEh0PMBWQ5nJIXTOgUYY2c9DTe2xhfi8ozfvpyF_8LYhqZAD2KNOoZAzHlE2DKWhEIci6lilMh15Dn8og/s4032/11732825-7712-444F-AFAF-2D055AE66E9A.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1zzUobWTVR6Pxy8_HhOqltSioe3pOO4Vrc0gTERus9mQJOYM2thP5uop_DeNGEy9Iw3Bsg0ZbAPr24k2NS2jYXxnfTwWNNQ3vgkfh4i1dyxEh0PMBWQ5nJIXTOgUYY2c9DTe2xhfi8ozfvpyF_8LYhqZAD2KNOoZAzHlE2DKWhEIci6lilMh15Dn8og/s320/11732825-7712-444F-AFAF-2D055AE66E9A.jpeg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Cazuelas</td></tr></tbody></table><br /><div>The highlight!!! COD in a bed of mud crab risotto! The risotto was cooked with the soup of the mud crabs and shells of the prawns. (Yum). The cod was just pan fried. Simplest cooking but delish just the same. The balance of the items in the menu was good. This was just the right amount to end our tummies with a BURP. </div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY99YonSdfqy3EwffLTEltDJIlptbmNn5MJa-Ub_nYxtqO5Ul7jyjeG6IX_vCERydNLT3CyIJQFkOOWCDPvoBDkgoBxAAa1dCpdMcHkqJOQ0b6SVMggHOd3BIK2M6TnULYhNCc1DcgJPEoPVAmtF_mH04qkMk2wmeCI-sIwR5snqdEaQ_WrtghNQ29qQ/s4032/2F8CBBD3-3DEC-458D-9F95-3A1091511BD1.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY99YonSdfqy3EwffLTEltDJIlptbmNn5MJa-Ub_nYxtqO5Ul7jyjeG6IX_vCERydNLT3CyIJQFkOOWCDPvoBDkgoBxAAa1dCpdMcHkqJOQ0b6SVMggHOd3BIK2M6TnULYhNCc1DcgJPEoPVAmtF_mH04qkMk2wmeCI-sIwR5snqdEaQ_WrtghNQ29qQ/s320/2F8CBBD3-3DEC-458D-9F95-3A1091511BD1.jpeg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Picarones <br /><br /></td></tr></tbody></table>Tres leches ice cream on a bed of cookie crumble. With picarones (looks like beignets but made out of pumpkin). Loved the tres leches (I asked what milk was in it… and the chef aside white chocolate, Carabao’s milk, condensed milk)… was so yummy had to ask the chef for one more serving sans the picarones. There was a passion fruit syrup on the bottom that was sour… so you had to put the tres leches together with the picarones so as not to get a mouthful of sourness. But my second serving of ice cream was just right for the coffee I ordered.. (full crema and with a kick) <div><br /></div><div>Overall, we loved the night and the experience and would love to try another pop up in the future. I would not hesitate to book the space for an intimate dinner with friends too ( I think the place just seats max 20… 12-14 on the counter and a few tables on the side.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidRFz_LmloQncySQbzrFz4lR6MGIV0q435COWOltyJl-qq3FUACAoDIjJwoGtJpnANt18kL3n2YAQGIpLueQXG6ZU1ocHeTBnOzE31c6i32bBH29_AxqJESFiTQVPjWcFZ46ArozH9fdWQu6UBbBs34e-SUSzzso0vHRVudSyyup4Sp0s1_i0EiJHuCQ/s3730/273430B6-47EF-4FE4-AC6B-BA7ABD65C40D.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2924" data-original-width="3730" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidRFz_LmloQncySQbzrFz4lR6MGIV0q435COWOltyJl-qq3FUACAoDIjJwoGtJpnANt18kL3n2YAQGIpLueQXG6ZU1ocHeTBnOzE31c6i32bBH29_AxqJESFiTQVPjWcFZ46ArozH9fdWQu6UBbBs34e-SUSzzso0vHRVudSyyup4Sp0s1_i0EiJHuCQ/s320/273430B6-47EF-4FE4-AC6B-BA7ABD65C40D.jpeg" width="320" /></a></div><br /><div>Kudos to chef John for a great menu! Would love to try his pop ups anytime he’s in town!<br /><div><br /></div></div>imelda@etchetera etcheterahttp://www.blogger.com/profile/16314131581712122174noreply@blogger.com0tag:blogger.com,1999:blog-8624751550254138507.post-13086249404086405402022-03-12T10:07:00.000+08:002022-03-12T10:07:01.251+08:00Le petit Chef dinner<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjm53UdrF4T5K0ipz3rmYeTYwEEdVTQy2nwTaCOV9IdASXhuVvvouX3Ki_ibpSKd2BKeotffU3xjTTZOh6bdJqiuA6aNL3H-D_3q0p0JVsYQUYNtW7TaM7kspaVxvUkoZRHH_7umrrCGxeT4A4nr_GT8VNGvZtPShyIljoIe8u5yl3T2FKMX6F_jz7H5g=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEjm53UdrF4T5K0ipz3rmYeTYwEEdVTQy2nwTaCOV9IdASXhuVvvouX3Ki_ibpSKd2BKeotffU3xjTTZOh6bdJqiuA6aNL3H-D_3q0p0JVsYQUYNtW7TaM7kspaVxvUkoZRHH_7umrrCGxeT4A4nr_GT8VNGvZtPShyIljoIe8u5yl3T2FKMX6F_jz7H5g=s320" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>I had the chance to book a slot at Grant hyatt for the Le peti Chef experience. I say experience because that what it exactly was. Food theater if you can call it that.<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhZdeZN5999j4NJXuMUkOg7Z3CjtwTOpTATJ0ulG7U1dwTo0osG3cqep4TumyvjxBC9aCkUogGAtuzjMiRfbQ9lkGWzwIrqm1u_awOfm2rSAXutpWLcJADCRqtuR_xh-U6wQRbjpUqbiZe1ZyDvpSolr-Pt72WeLa83fs1VzAU_M0toNOJxcDBeZ5Np8A=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEhZdeZN5999j4NJXuMUkOg7Z3CjtwTOpTATJ0ulG7U1dwTo0osG3cqep4TumyvjxBC9aCkUogGAtuzjMiRfbQ9lkGWzwIrqm1u_awOfm2rSAXutpWLcJADCRqtuR_xh-U6wQRbjpUqbiZe1ZyDvpSolr-Pt72WeLa83fs1VzAU_M0toNOJxcDBeZ5Np8A=s320" width="240" /></a></div><div><br /></div>We chose the premium menu.. although I think you can opt for the classic one too (P5800). The animation is the same, the difference between menus is the soup and the grade of steak, (all others are the same)<div><br /></div><div>A host came out to introduce the whole set up… hew reminded me of the engineer from Ms. Saigon. LOL.</div><div><br /></div><div>We were seated with another couple and they commented that it felt like a double date. Hahaha</div><div><br /></div><div>This started us chatting with them the whole night.</div><div><br /></div><div><b>First course: Italian burrata</b></div><div><b><br /></b></div><div>This burrata with arugula, balsamic vinegar , some pink grapefruit and mandarin oranges. It was light and I enjoyed it. (8:30 seating and hubby was ravenous)</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg6k1_onV-Xzt1iSyJgjx0e_6d2bwOy8yozaJVlZZSdoKbHh2bQ8F3GgQtvLG1_th3WFqF5Dhb8jVjuXj9xgnwsqZEAmhYDddStMucfluLdkS-vP2BMQRt59mDm4h01-hrAKOFmc-m0hDPtY9tugHsYc034wTZI5vItcKKp4ubXLIegBlQA62H9O79tXw=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEg6k1_onV-Xzt1iSyJgjx0e_6d2bwOy8yozaJVlZZSdoKbHh2bQ8F3GgQtvLG1_th3WFqF5Dhb8jVjuXj9xgnwsqZEAmhYDddStMucfluLdkS-vP2BMQRt59mDm4h01-hrAKOFmc-m0hDPtY9tugHsYc034wTZI5vItcKKp4ubXLIegBlQA62H9O79tXw=s320" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Second course: lobster bouillabaisse</b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;">The animation was great… I am just disappointed I don’t get to upload it here on the blog. It had sea bass, avruga caviar, scallops and mussels. Balance flavor throughout. Classic French soup.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEga9mfLTFcZiINAQwbZYNzsbzC67dvTwKUBeoHS7D2f3ONxF1nlrXIAzJaKTmvRinyCZIvV-SoJiTlH2VWEb0lTJ-oLc0PqeBEnh456jQDC7qwX_waJltySCS2LQCPKNg6FvgKZ6AxfJ3whknB6-ld71KdUB-e9JJHIYZ86wNmbbMFFp2Ma6QD-Xy3GUQ=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEga9mfLTFcZiINAQwbZYNzsbzC67dvTwKUBeoHS7D2f3ONxF1nlrXIAzJaKTmvRinyCZIvV-SoJiTlH2VWEb0lTJ-oLc0PqeBEnh456jQDC7qwX_waJltySCS2LQCPKNg6FvgKZ6AxfJ3whknB6-ld71KdUB-e9JJHIYZ86wNmbbMFFp2Ma6QD-Xy3GUQ=s320" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Third course: Smocked chicken foie gras ballotine</b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;">The foie gras was in the middle with the smoke chicken surrounding it. For me, this was just ok. Couldn’t really taste a lot of the foie gras. Hubby by this time was still hungry. First two courses didn’t do it for him.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhVRNPf8n0rR4pRSwIMsAPr1t-ZI_GJ_P0mth6A4Bmb72wCAlUe6V52HpKQKm6tuNPxqyWad-0oSK71nZ6i5X7VTywTBugwOC7hetRy4WjkMesaQkUUz6wLHIpLg7xYpD841fYlXKB40vqtwR9klHBgCi3KqXOJYAazs400n4AYRySu-m15INbU6elIJg=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEhVRNPf8n0rR4pRSwIMsAPr1t-ZI_GJ_P0mth6A4Bmb72wCAlUe6V52HpKQKm6tuNPxqyWad-0oSK71nZ6i5X7VTywTBugwOC7hetRy4WjkMesaQkUUz6wLHIpLg7xYpD841fYlXKB40vqtwR9klHBgCi3KqXOJYAazs400n4AYRySu-m15INbU6elIJg=s320" width="240" /></a></div><div><br /></div><b>Main course: Char grilled Australian Wagyu Beef tenderloin (marble score 6++)</b><div><b><br /></b></div><div>This was really hearty and we asked for medium doneness - it was cooked perfectly!. The carrots were so cute. The sauce complemented the beef really well. Gave hubby some of mine since I got full already.</div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgGuy4LFKfFX36pNzLUudzI4hGqUOlmO4Myg_As_iV_CbXok04E24qHuVM2kpC11mT3Lu7g3Unne39b5F1Jk4Gf70I8ATP00j3LilFLAIUDOcEFAhkQc1Nvs4jYejRx0019n9bE-3ABXKnntRfIjVrSZ8Kxl1uaEfH8irLDOUAAduF8gs1DB2AWe3Hy1Q=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEgGuy4LFKfFX36pNzLUudzI4hGqUOlmO4Myg_As_iV_CbXok04E24qHuVM2kpC11mT3Lu7g3Unne39b5F1Jk4Gf70I8ATP00j3LilFLAIUDOcEFAhkQc1Nvs4jYejRx0019n9bE-3ABXKnntRfIjVrSZ8Kxl1uaEfH8irLDOUAAduF8gs1DB2AWe3Hy1Q=s320" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Sweet treat: mascarpone, crème brulee</b></div><div class="separator" style="clear: both; text-align: left;"> It has berry compote in the middle and rice pudding on the bottom. Of course the crème brûlée I loved.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjs3IvUt02_pqtiC6nSo6D0WSPAtt-osnY6X01xWsxGFrZXW1itcDKCTCD_Tu4VvJetFg0kOTV5MCWjFyPmXY0yy3UfHeBuwIPjWdTkuBov4Jmxa8Rt2Qxjs7Co4Kf7LXwcc5TXp_ZYmanZ7YM6HppeE2QGYlkyyQ9_SkyuKdExrU8M8NAwaEGcQ0PhfA=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEjs3IvUt02_pqtiC6nSo6D0WSPAtt-osnY6X01xWsxGFrZXW1itcDKCTCD_Tu4VvJetFg0kOTV5MCWjFyPmXY0yy3UfHeBuwIPjWdTkuBov4Jmxa8Rt2Qxjs7Co4Kf7LXwcc5TXp_ZYmanZ7YM6HppeE2QGYlkyyQ9_SkyuKdExrU8M8NAwaEGcQ0PhfA=s320" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><b>Dessert: Royal Baked Alaska </b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;">22k gold foil , Italian meringue, chocolate balls and chocolate and vanilla ice cream in the middle. I couldn’t finish this one since I was too full already. Taste wise, I liked the chocolate balls. This dessert was just ok for me. ( my seatmate finished hers )</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi3g2y3C7Bp7vzWuWX9D6w976FOXasPxC9W4dD78I7azfUhQgmvIQPKHxxAfhCVV58pdNwTx85kkrNTOmkzL-sDLXBGEjT6plncK49uPYGGkZGUjoV-iru1HKN3ctF-IJP4xRH-g-gdKy7-2rXAcX-TRav7-qhUpRr3f72IAfqly_UGwMfthCSCkch-ig=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEi3g2y3C7Bp7vzWuWX9D6w976FOXasPxC9W4dD78I7azfUhQgmvIQPKHxxAfhCVV58pdNwTx85kkrNTOmkzL-sDLXBGEjT6plncK49uPYGGkZGUjoV-iru1HKN3ctF-IJP4xRH-g-gdKy7-2rXAcX-TRav7-qhUpRr3f72IAfqly_UGwMfthCSCkch-ig=s320" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Overall, it was a nice experience and a nice night of conversation with some new friends. (Our seatmates) Although the 8:30 seating (they have a 6pm earlier one) was a bit late for us and we finished nearly at 11pm. I haven’t had a heavy meal at that late an hour for a long time since we have dinner at 6pm and sleep by 9pm! So it was a full late night for this oldie!!!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Some things to note: they have a choice of free flow wine (one choice of red and one white which you can consume throughout the meal priced at 1200/ person) this is worth it if you can DRINK. For me, I am not good with holding my alcohol. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Also, the offer water (Perrier) with charges. I got embarrassed to ask if that have tap water - Sosy yun seatmate ko, kakahiya. LOL tinipid ko na lang inom ko ng tubig. Hahaha</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">If you want to experience this kahit once, worth it naman. It’s like the dinner in the sky., I’ll upload some videos of the dinner in my facebook. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Let me know if you tried this and what you thought. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div><br /><div><br /></div><div><br /><p><br /></p></div></div></div>imelda@etchetera etcheterahttp://www.blogger.com/profile/16314131581712122174noreply@blogger.com0tag:blogger.com,1999:blog-8624751550254138507.post-65688157002014609262021-03-20T20:07:00.001+08:002021-03-20T20:14:17.722+08:00Kazunori omakase meal<p><br /></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Y2f2c5bl3fpnr4wrLLJguXk9e2dY6slYJn9vQ5HEyJbMsOFE6c2_L-3uXF-8ndzrrUggfN0sMC7-SYNTml8Ym7qpSNrJ0LOk6kvCN9kNva3bqDmflmDVqYklXEsu025HB4ovSwt0XyYb/s1775/9DA24C81-23A7-49D2-99AC-CD22CF1DB7B0.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1775" data-original-width="1156" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Y2f2c5bl3fpnr4wrLLJguXk9e2dY6slYJn9vQ5HEyJbMsOFE6c2_L-3uXF-8ndzrrUggfN0sMC7-SYNTml8Ym7qpSNrJ0LOk6kvCN9kNva3bqDmflmDVqYklXEsu025HB4ovSwt0XyYb/s320/9DA24C81-23A7-49D2-99AC-CD22CF1DB7B0.jpeg" /></a></div><br /><span style="text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;">Being locked up for so long made me want to eat. Of course I missed a lot of the fine dining restaurants that I asked that my birthday be spent on a omakase meal.. I have always loved watching sushi chefs work on the sushi table... </span></div><div class="separator" style="clear: both; text-align: center;"><div style="text-align: left;"><br /></div><div style="text-align: left;">The fine dining group in facebook raved so much about this kazunori meal and I had to try it</div><div style="text-align: left;"><br /></div><div style="text-align: left;">We got the 6,000 peso “basic” 15-17 course meal. ( depending on the mood of the chef ) There is also a 8000 and 10,000 peso meal which features more dishes</div><div style="text-align: left;"><br /></div><div style="text-align: left;">1. Ebi salad starter: seaweed , prawn, radish with a little onion vinaigrette. It was quite refreshing<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL7bmtRVqvSg0nA45ts1-e8G4-1mdaDl-sxhumQDB0cv08qxqz6ez7GAMGhxNtxCmZqh9VU_wxtL8a68lDYpr107Pvv8e07yT0wNCmVtM2nx9Zi7b4CjK69vBjqVhhlMelWUQnDjuFHdyw/s2048/B8CD7A7E-9528-47F7-B3D8-8A0D2A2A8753.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL7bmtRVqvSg0nA45ts1-e8G4-1mdaDl-sxhumQDB0cv08qxqz6ez7GAMGhxNtxCmZqh9VU_wxtL8a68lDYpr107Pvv8e07yT0wNCmVtM2nx9Zi7b4CjK69vBjqVhhlMelWUQnDjuFHdyw/s320/B8CD7A7E-9528-47F7-B3D8-8A0D2A2A8753.jpeg" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">We ordered sake to accompany our meal—-</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiekgY31Q2a-MyY3Fzc0wA5ZuU280N9lkVkpopBsFcMUEOtnhjzQ-E8P_ua5OXlS2hirS6_wu0p-DJL4qDYsvQnuPVA4GeaQvVNS7NuMzAMjcC3QIFT5MKZPRWql6iJJoRm1oc4Q-vPnuTz/s2048/09C1FA9E-AED6-4AA6-95E8-0368DA62A1E6.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiekgY31Q2a-MyY3Fzc0wA5ZuU280N9lkVkpopBsFcMUEOtnhjzQ-E8P_ua5OXlS2hirS6_wu0p-DJL4qDYsvQnuPVA4GeaQvVNS7NuMzAMjcC3QIFT5MKZPRWql6iJJoRm1oc4Q-vPnuTz/s320/09C1FA9E-AED6-4AA6-95E8-0368DA62A1E6.jpeg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>2. Kampachi- amber jack- fresh and good</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfmC3aJdWnfjfpN3QWUzS4xihgOW1dMr1x3E_lbPzHDrOPGpZFz8loXsd1gGVxvKw1NyvTzpzu7jnotCbIunEbMXW5QwK-vmX4vmNxMhAi8pWn46zAztHpBnVLSJmkE28Uk0JJqpQu6wFj/s2048/image.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfmC3aJdWnfjfpN3QWUzS4xihgOW1dMr1x3E_lbPzHDrOPGpZFz8loXsd1gGVxvKw1NyvTzpzu7jnotCbIunEbMXW5QwK-vmX4vmNxMhAi8pWn46zAztHpBnVLSJmkE28Uk0JJqpQu6wFj/s320/image.png" /></a></div><br /><div style="text-align: left;"><br /><div class="separator" style="clear: both; text-align: left;">3. Koe- grouper. (So-so but still fresh)</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFZ0z8Mx8oLy4z3-Ra8i9VCI0u6Sw5xQQen5o4A7U8dkOqIAqNJ-PPEBy2yaJFkBo_3AoZvD3tC_PB3dxUH-uaQ8gU2maHG-StNf5Mb7rCDad3-JKnpiWELq8gEisqeg9fwNdz4CvbCI87/s2048/5F5E2C8C-A9FB-4BBB-9CBB-B73550836E19.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFZ0z8Mx8oLy4z3-Ra8i9VCI0u6Sw5xQQen5o4A7U8dkOqIAqNJ-PPEBy2yaJFkBo_3AoZvD3tC_PB3dxUH-uaQ8gU2maHG-StNf5Mb7rCDad3-JKnpiWELq8gEisqeg9fwNdz4CvbCI87/s320/5F5E2C8C-A9FB-4BBB-9CBB-B73550836E19.jpeg" /></a></div><div style="text-align: left;"><br /></div>4. Hirame- flounder.. quire similar to the amber<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdm0QUSgeLhIDPOqRcmidV_8h191ED5E2H3qR-YdDv1w57_Eq2Mg9fLk0eC6SOwJv5H-G4a2PkJfecI00pj3JY9giaDFjCUKl3pkW3lC63oBFT3WnGZSaJeK4wcl8QaFXgxqmQ8N70RYJL/s2048/D3F8526F-5C66-441D-B211-20F7CB1BF753.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdm0QUSgeLhIDPOqRcmidV_8h191ED5E2H3qR-YdDv1w57_Eq2Mg9fLk0eC6SOwJv5H-G4a2PkJfecI00pj3JY9giaDFjCUKl3pkW3lC63oBFT3WnGZSaJeK4wcl8QaFXgxqmQ8N70RYJL/s320/D3F8526F-5C66-441D-B211-20F7CB1BF753.jpeg" /></a></div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: left;">5. Otoro </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF0nan3MfKWvDSwWMUV1Cq-k5TIEtUn1TxOm2NCnM1P8Tax6e4qOwKChh72lXs3LqFbD-ETBcBX0y50SVXTFjoX4uv0chmzBCFTCBkrklWY0N_GbGHxzXKO8TrkmADYo26z7vjnBqZ76k2/s2048/EDDDBE9E-3FCC-4F54-B73C-46EC479F9E33.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF0nan3MfKWvDSwWMUV1Cq-k5TIEtUn1TxOm2NCnM1P8Tax6e4qOwKChh72lXs3LqFbD-ETBcBX0y50SVXTFjoX4uv0chmzBCFTCBkrklWY0N_GbGHxzXKO8TrkmADYo26z7vjnBqZ76k2/s320/EDDDBE9E-3FCC-4F54-B73C-46EC479F9E33.jpeg" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;">6. Salmon belly with ajitami (a kind of ginger). Ite was served piping hot. And was really good.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGqwHbx7dlRGAqsnAQeMQcV4SrYam5_n_bH31Gmow3F9KBNTuDKplAMRwqOO5m0mtq04UJNy0sw-GoQ2vDQdUukqkFNPIVlqpZvwOuL8_4Pjp_hgM6TK1RVj2-9OsX4j0b8kwIitGMuPaX/s2048/9226ADD7-DFAD-4A4B-8FE5-564DFBFEA510.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGqwHbx7dlRGAqsnAQeMQcV4SrYam5_n_bH31Gmow3F9KBNTuDKplAMRwqOO5m0mtq04UJNy0sw-GoQ2vDQdUukqkFNPIVlqpZvwOuL8_4Pjp_hgM6TK1RVj2-9OsX4j0b8kwIitGMuPaX/s320/9226ADD7-DFAD-4A4B-8FE5-564DFBFEA510.jpeg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">7. Mini Saito (the name of the chef) special- mixture of uni (sea urchin), otoro and ikura (salmon roe)</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiZan0pRqtGm0K82ITbWh1Ym5N07G98qYM1aby0f468CzV_TpQEt1mAWnFYWW4z8Fb6kJhzSvU9zpXysT0H4UnthSbx2Vq1tTVFO1OSBvS91Pbuol90jhtNLggz02yNe9fpjIkq9nallxa/s2048/3C5142E7-DD3D-4E2D-8D70-C3C965B3B517.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiZan0pRqtGm0K82ITbWh1Ym5N07G98qYM1aby0f468CzV_TpQEt1mAWnFYWW4z8Fb6kJhzSvU9zpXysT0H4UnthSbx2Vq1tTVFO1OSBvS91Pbuol90jhtNLggz02yNe9fpjIkq9nallxa/s320/3C5142E7-DD3D-4E2D-8D70-C3C965B3B517.jpeg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">You need to roll it up into a cone like this.....</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: left;"><br /></div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgN-6IqVoHHLhj6a-H6aoFvUOzlT2bTkxvuAhgfWWY9JyJ_8VKj42uqE3goY4kvsOGIbYUrEyFCyY_z-CSfg_qo-W-rHjJGaNhOLmIwpzOYjzpDhPs9mMRJ7XdXT_Y5EBunpu67WduLwTO/s2048/D48DD4F5-F252-41D6-AD83-EA40E9AED820.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgN-6IqVoHHLhj6a-H6aoFvUOzlT2bTkxvuAhgfWWY9JyJ_8VKj42uqE3goY4kvsOGIbYUrEyFCyY_z-CSfg_qo-W-rHjJGaNhOLmIwpzOYjzpDhPs9mMRJ7XdXT_Y5EBunpu67WduLwTO/s320/D48DD4F5-F252-41D6-AD83-EA40E9AED820.jpeg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Perfect!</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">8. Sawara- Spanish mackarel</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-vevPccGUo9dZuZo8gPIcfIVgM1324Wsr0ejdJ6a7Vcgc21tgtKasOEPFrMh97eE-O0z6M0HBp0bq7j0xQD1N_TXBXIsinYGPg1bQ8d6DlM3Lwk707zleNijmHDT88Utc8hupSn6K4Gk2/s2048/210E8E84-817F-4129-A059-ABE344F6988E.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-vevPccGUo9dZuZo8gPIcfIVgM1324Wsr0ejdJ6a7Vcgc21tgtKasOEPFrMh97eE-O0z6M0HBp0bq7j0xQD1N_TXBXIsinYGPg1bQ8d6DlM3Lwk707zleNijmHDT88Utc8hupSn6K4Gk2/s320/210E8E84-817F-4129-A059-ABE344F6988E.jpeg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">9. Butas ebi.. one of my favorites because I like crunchy things! And the head was so nice and crunchy</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilbpB07NCre7ULMdZ8EiDoJleIRa5M8GDl50ZYOW51N46b03e6PvMmfyuMvoFxpYOI0cKL4cgA6cBcFbUAPfcSnv0EoMYsU1GNFu12N1JaSLMZGqEkhVk80G6hMRJySRPDb3nftoqpque6/s2048/84DA3F30-4D4F-44FA-BCD8-38BF457AE2CD.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilbpB07NCre7ULMdZ8EiDoJleIRa5M8GDl50ZYOW51N46b03e6PvMmfyuMvoFxpYOI0cKL4cgA6cBcFbUAPfcSnv0EoMYsU1GNFu12N1JaSLMZGqEkhVk80G6hMRJySRPDb3nftoqpque6/s320/84DA3F30-4D4F-44FA-BCD8-38BF457AE2CD.jpeg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">10. Tamago </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggGWYO970-sHS_FANGAAC_L9zk2RiutyrKotvoCSjXi3NattP7NQ8DvN_s-lX4osC2DofTUlGpTyFBON717yOQ3KX5LAqG3kHwFWnN6obiNUksLlUeEhh1DF3KFdt_wdznaDJ6RJvYLY8m/s2048/C0AF3860-81AE-4268-BBA1-A88A0CC6BB7C.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggGWYO970-sHS_FANGAAC_L9zk2RiutyrKotvoCSjXi3NattP7NQ8DvN_s-lX4osC2DofTUlGpTyFBON717yOQ3KX5LAqG3kHwFWnN6obiNUksLlUeEhh1DF3KFdt_wdznaDJ6RJvYLY8m/s320/C0AF3860-81AE-4268-BBA1-A88A0CC6BB7C.jpeg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">11. Otoro aburi </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOalSNS_grZrSV7psk2bvsq03N_oq1Q6ejhRzXLZvKud4GEdNs5S2-6t6IO_t3sa3LMAUysPD_B_xK82E2kykByS70Qt9RtOZ_lLgkamXe9z2ePip4TmaoZPEPKOh6fG-iTkq2s637JHW6/s2048/2ADCDC9D-11A5-4C4C-AC3C-9C40E57B7B86.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOalSNS_grZrSV7psk2bvsq03N_oq1Q6ejhRzXLZvKud4GEdNs5S2-6t6IO_t3sa3LMAUysPD_B_xK82E2kykByS70Qt9RtOZ_lLgkamXe9z2ePip4TmaoZPEPKOh6fG-iTkq2s637JHW6/s320/2ADCDC9D-11A5-4C4C-AC3C-9C40E57B7B86.jpeg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">12. Chawan mushi- upgraded version with uni, crab and ikura</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn6OA9FTCnJfdD6XSrClTYAnn9uYblCTQEqUTi7un-SIGyvNJM3msw9hZyHAyCQqvjAstReTjPLcyLirQQ3jMn_M4vFhhOayeRpLq0eNnvvAfnjqasC6W2uAz3vp5xq5WjpEmsEYjKhINZ/s2048/D75EF29C-D182-45AA-B8F5-98ABA471D8AC.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn6OA9FTCnJfdD6XSrClTYAnn9uYblCTQEqUTi7un-SIGyvNJM3msw9hZyHAyCQqvjAstReTjPLcyLirQQ3jMn_M4vFhhOayeRpLq0eNnvvAfnjqasC6W2uAz3vp5xq5WjpEmsEYjKhINZ/s320/D75EF29C-D182-45AA-B8F5-98ABA471D8AC.jpeg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">13. Magura otoro- not one of my faves because i don’t like tuna in cooked form and it was like stewed</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN4W5TcCv8oS1SW0s__k6yvAFKgweB27-qF1DjjXrYju11JPwRDDdvfKfquVfRlalEZInvtuHaZ5GP5fgC6qlBGQ5shfb29XoeP7CnEwz4O6jbw1q5IFGOtMPEgoqdDgHXdVaDFywI_t1Q/s2048/90470BBD-0BEA-4DE9-A227-194557E9D21F.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN4W5TcCv8oS1SW0s__k6yvAFKgweB27-qF1DjjXrYju11JPwRDDdvfKfquVfRlalEZInvtuHaZ5GP5fgC6qlBGQ5shfb29XoeP7CnEwz4O6jbw1q5IFGOtMPEgoqdDgHXdVaDFywI_t1Q/s320/90470BBD-0BEA-4DE9-A227-194557E9D21F.jpeg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">14. Unagi dish (yum)</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7HEdtKdxSDqowNYGYAXxukhihqOrlzjl1cK09cXCSQdklRPJ27cvcXY8aH6cymzQFVCOgw9jEOT_3HPtLTtH8Y4AMtEy0WUEe4Zmje46EIugxoj1xeA14soaj8B6khP_KVsNHr3y__qD0/s2048/6A934655-BEDA-4B0F-ACCA-48DEC2282EC5.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7HEdtKdxSDqowNYGYAXxukhihqOrlzjl1cK09cXCSQdklRPJ27cvcXY8aH6cymzQFVCOgw9jEOT_3HPtLTtH8Y4AMtEy0WUEe4Zmje46EIugxoj1xeA14soaj8B6khP_KVsNHr3y__qD0/s320/6A934655-BEDA-4B0F-ACCA-48DEC2282EC5.jpeg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">15. Uso maki- otoro, egg pickle cucumber ( by this time i was already starting to get full)</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUzRL5pfvgSbVUSxjDFM8H0DQLPZhMU_-MNRIpNhJANS8Ld48ekI8yPKb4eDQpQNbE3RkYLc34LB9VUm9FcGwNY_qiSUXQXuDnvQFUeDq2x5QN3mh3tZBWclZXCBL_7jZCFALcmPVAc-Gm/s2048/744DB480-9A8F-43E9-931A-38ACCBB7FB58.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUzRL5pfvgSbVUSxjDFM8H0DQLPZhMU_-MNRIpNhJANS8Ld48ekI8yPKb4eDQpQNbE3RkYLc34LB9VUm9FcGwNY_qiSUXQXuDnvQFUeDq2x5QN3mh3tZBWclZXCBL_7jZCFALcmPVAc-Gm/s320/744DB480-9A8F-43E9-931A-38ACCBB7FB58.jpeg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">16. Miso soup ( they told us this is the last dish... but)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjj-qMlbde3vtAXnLBCxvKuN_umc9k90IisJ8x-UQyLn33nvQ4h9I_0pIm1eHhVImPrzXihGuSIoCdgvslEHuLUzOyCFC1iDJu_p0Ttmc8rcYz3Q6hNzzF_4HkrKSPzD58IgVzyi6NY81j/s2048/A0315CBD-7FF3-45AD-B336-726954E358F3.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjj-qMlbde3vtAXnLBCxvKuN_umc9k90IisJ8x-UQyLn33nvQ4h9I_0pIm1eHhVImPrzXihGuSIoCdgvslEHuLUzOyCFC1iDJu_p0Ttmc8rcYz3Q6hNzzF_4HkrKSPzD58IgVzyi6NY81j/s320/A0315CBD-7FF3-45AD-B336-726954E358F3.jpeg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">17. Crab claw- the chef decided to give us a bonus) yummeh </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGdOqZ0YUWkq1ZtyqwhmRdC8tlpCkmLV-zR1V_nW0eeKSRnn3-zJlC4DmbUqUKj1jsgm0gTGGmHdANiHZFmNjuYm4KISaHk6eElAMiDOUf2pJThV-jKD59s0RJOijpmPtgLNZ5G1wmZUY8/s2048/8E924563-B79B-4F21-9A3D-96822D09FCF4.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGdOqZ0YUWkq1ZtyqwhmRdC8tlpCkmLV-zR1V_nW0eeKSRnn3-zJlC4DmbUqUKj1jsgm0gTGGmHdANiHZFmNjuYm4KISaHk6eElAMiDOUf2pJThV-jKD59s0RJOijpmPtgLNZ5G1wmZUY8/s320/8E924563-B79B-4F21-9A3D-96822D09FCF4.jpeg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">18. Highlight is the dessert, sesame panna cotta and coffee jelly. From the two I prefer the coffee jelly which really went well with the vanilla ice cream - the coffee jelly was really sharp coffee flavor. Just the way I like it - no added sweetness at all except for the vanilla ice cream ) I highly recommend this one when trying the menu.,</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRZnaIYckjhpfe_F11lSnJe_niYpjcYh4OUlJndDONbhusS1Ir1yJIbdAXfjjn0cBB8ntZr4DhB_jlZGM91spOIdaMavBkh16TOAlOToeonkjdL0fFHaZtbLAp_PuTHU37Ka0PDxbazykd/s2048/A17666F1-E583-4035-9241-CA8D606C4C2A.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRZnaIYckjhpfe_F11lSnJe_niYpjcYh4OUlJndDONbhusS1Ir1yJIbdAXfjjn0cBB8ntZr4DhB_jlZGM91spOIdaMavBkh16TOAlOToeonkjdL0fFHaZtbLAp_PuTHU37Ka0PDxbazykd/s320/A17666F1-E583-4035-9241-CA8D606C4C2A.jpeg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7mWFyGRFdLcMeUZmg0rgXQ9pVGklHMJriAru3eFEhb9so_WtAXd6JTA3mTfm5sFzChGn1NwdswCC41MGJPh0ohfeDt6mbdYq_AQLgKrXRenxxT-qQPU3eqJfkOuAku2mgjJRWKheEaaCV/s2048/B31D7BE3-9865-49FC-914B-AEFE09F819A0.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7mWFyGRFdLcMeUZmg0rgXQ9pVGklHMJriAru3eFEhb9so_WtAXd6JTA3mTfm5sFzChGn1NwdswCC41MGJPh0ohfeDt6mbdYq_AQLgKrXRenxxT-qQPU3eqJfkOuAku2mgjJRWKheEaaCV/s320/B31D7BE3-9865-49FC-914B-AEFE09F819A0.jpeg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Some torching was involved too</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrchkeNPeKTsxU1FTYaaZW_HvJ-5mh8CnZbLX8YHW5opZo8bq0MWqHM8pIzCVsnwQVPUVA0zs7tKtncpbDrQs1CHi7uY9R1m_w2iKK3nqkVRZXi0vv947CF2uiTdKN3vBIL-kBtEDhJg4S/s1763/33C3B2F9-338C-4C06-8869-F83D29D2C397.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1763" data-original-width="1135" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrchkeNPeKTsxU1FTYaaZW_HvJ-5mh8CnZbLX8YHW5opZo8bq0MWqHM8pIzCVsnwQVPUVA0zs7tKtncpbDrQs1CHi7uY9R1m_w2iKK3nqkVRZXi0vv947CF2uiTdKN3vBIL-kBtEDhJg4S/s320/33C3B2F9-338C-4C06-8869-F83D29D2C397.jpeg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div>It’s always fun to watch chefs work live. Although we initially thought we had a shorter meal.. the 6,000 price was just enough for us. We can’t imagine finishing the bigger set meal. ( the other couples with us were still eating when we paid and left ). If you are wondering what they had extra - i saw some snow crab legs that was torched and a scallop sushi . Other than that we had the same. It was really good but my tummy can’t stand a heavy meal during the night anymore... so maybe I’ll opt to get the heavy 10 course or more meal during lunch. BURP!<br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><br /><p></p>imelda@etchetera etcheterahttp://www.blogger.com/profile/16314131581712122174noreply@blogger.com0tag:blogger.com,1999:blog-8624751550254138507.post-64326121825791046912020-06-19T20:27:00.000+08:002020-06-19T20:36:01.239+08:00PILI beauty box unboxingWomen of a certain age really need to keep a beauty regimen. Maintainance is really key to keeping your skin healthy.<br />
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I am by no means a beauty blogger... but yeah, why not review a beauty set? There is always a first time.<br />
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I have a great friend who sent me her <a href="https://piliani.com/">PILI ANI </a>beauty box. Yes, this is a sponsored review. Hahaha<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJbEVaV1g_ZUpKtqj81njDfSzDb7N09PyAo2BzDy91dqohT-r7d44PX9pNppbMcQstfyREKYCTtUriPU0HuVL0cxFw0obiXqKk0C7SQXGjP61q2hroaRaQzsWVAhyphenhyphen6BPZu50ZoQZAHFXzz/s1600/400BC1F0-CB97-4BA1-A7FB-489474381270.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJbEVaV1g_ZUpKtqj81njDfSzDb7N09PyAo2BzDy91dqohT-r7d44PX9pNppbMcQstfyREKYCTtUriPU0HuVL0cxFw0obiXqKk0C7SQXGjP61q2hroaRaQzsWVAhyphenhyphen6BPZu50ZoQZAHFXzz/s320/400BC1F0-CB97-4BA1-A7FB-489474381270.jpeg" width="240" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYmIu3R6oiXxZKg9sX2D7yzdQbAamgj7rdoTPB9HxgHYYJ12uwEaXCaZkTbD_s3MKYyeb56y72iduuQaR4txEjDDOl51NDY09hJESxAzyZOr9FDnhCsjfGNt6dI_LSLhWHb0AOAcuWgLPr/s1600/E19580F4-7BB3-4566-BBE5-DA29929D6F75.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYmIu3R6oiXxZKg9sX2D7yzdQbAamgj7rdoTPB9HxgHYYJ12uwEaXCaZkTbD_s3MKYyeb56y72iduuQaR4txEjDDOl51NDY09hJESxAzyZOr9FDnhCsjfGNt6dI_LSLhWHb0AOAcuWgLPr/s320/E19580F4-7BB3-4566-BBE5-DA29929D6F75.jpeg" width="240" /></a></div>
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First off, the box was really great, with magnet closure like the ones I get from Kiehls.<br />
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I got really excited to see it came with a jade roller. To tell you the truth, I haven’t tried using a jade roller even though it was so popular last year. So it was quite exciting to get one to try.<br />
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So first off, I did the initial cleansing (using my current facial wash- innis free green tea)<br />
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The cream was really cute and it came with a acrylic spoon to scoop out the product. The consistency was creamy and not watery. The one in the set is the youthful glow anti aging cream</div>
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You can get it <a href="https://piliani.com/collections/face-creams">HERE</a>. I applied a dollop on each cheek and spread it.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSEX9MDWZk3HkEJlxiq_xakH1HhrrNy1SBAf1CaQJaSSW2smq-4OZWRN9kwiPEq0-NKOzcoOq86zdT98LWp13joyWNqSq6imGrePr8CwnfKjXpS5FynuKCW9lfvhQEnRS60L5-5mhclYVS/s1600/62B29885-D1B1-492C-A135-4A3F69031247.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSEX9MDWZk3HkEJlxiq_xakH1HhrrNy1SBAf1CaQJaSSW2smq-4OZWRN9kwiPEq0-NKOzcoOq86zdT98LWp13joyWNqSq6imGrePr8CwnfKjXpS5FynuKCW9lfvhQEnRS60L5-5mhclYVS/s320/62B29885-D1B1-492C-A135-4A3F69031247.jpeg" width="240" /></a></div>
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Next, I opened the facial oil -(containing pili oil and Elemis oil extract) - ageless concentrate</div>
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This actually reminds me of olive oil, maybe since it’s also plant based- I put a few drops on my hand and rubbed and then patted it over my face. - The I did the jade roller<br />
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It was cold to the face which was great (note to self: keep the jade roller chilled in the ref for next time) the oil absorbed well and did not fell sticky — ( I hate sticky products on my face)</div>
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Roll.. roll... roll...</div>
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And here is my face after 5 minutes.- the roller kind of gave me a red flush ( I guess it got the blood circulating)<br />
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Total effect on my skin will have to come after two weeks, but my initial thoughts on this is... NOT BAD at all. We have to support local products for our economy and I find this as a great alternative to the imported brands I am currently using. My face was massaged really good and it felt really soft from the moisturizer and oil.<br />
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So, as per the box hashtag... do I look #IAmAgeless?<br />
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imelda@etchetera etcheterahttp://www.blogger.com/profile/16314131581712122174noreply@blogger.com0tag:blogger.com,1999:blog-8624751550254138507.post-15335082909699918492020-02-27T20:25:00.000+08:002020-02-27T20:29:49.017+08:00Street foodie adventure: bangkok<div>
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I had some business in Bangkok. My husband (foodie like me) suggested we eat at some of the more popular Michelin starred street food while we are here. So, why not? I can find time.<br />
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First off, we tried looking into Jai fai. I was told the reservations would stretch till May (really?) At the time when people were scared to travel.. she was still busy. When we inquired, it was late afternoon and was told that the number was at 36 and the last number in line was 76. (More or less 2-3 hours wait). So the first shop we went to is <a href="https://youtu.be/6v-qX2i_i1E">MR. JO crispy pork</a>.</div>
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It’s really easy to find using google maps and near where I was staying which was Chinatown. Their specialty was of course... crispy pork and then the soup which you had a choice of toppings. (Pork meat, pork liver, heart, tongue and various internal organs)</div>
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The crispy pork reminded me of Bagnet and lechon kawali. It was ok. (Not like super fantastic)<br />
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The soup was very peppery.. very similar to bak kut teh of Singapore. I liked it.</div>
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After visiting this .. It makes you wonder what criteria Michelin does for the stars. LOL. It wasn’t mind blowingly fantastic. Just ok.</div>
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Now for the fun part... JAI FAI.</div>
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It was genius of my friend to suggest we try to get a number at pre opening (10am) for the actual opening which was 1:30pm. She asked her staff to line up and get listed and we were #3 in line (woohoo). I got work done in the morning and we hurried off to the restaurant at 1pm (near to Chinatown also). We got there and saw Jai fai prepping for the start of her day. So as a thick skinned fan... I approached her for a picture which she obliged. (Jackpot!)</div>
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The restaurant was small... I guess maybe 7 tables at the most and all the cooking was done by Jai fai herself<br />
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The line outside... it was more after we came out after finishing our meal.</div>
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Jai fai has technique.... which was obvious after I bit into her crab omelette.</div>
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The large size (she had small-med-large) was priced at 1000 baht (about $35US) and full of crab meat and crab meat only. The egg part was very thin and CRISPY! Which amazed me. The crabmeat was very fresh and juicy inside... very very good.</div>
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Her shrimp were really jumbo sized and I really enjoyed this one. The shrimp with garlic ( I think 1000 baht also)<br />
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Traditional tomyum... warning...spicy!!! And the serving size good for 4 people. (It was ok. My thai friends said it was good)</div>
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<tr><td class="tr-caption" style="text-align: center;">Huge shrimp nearly the width of the bowl</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Rad nar tally</td></tr>
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This was noodle with seafood (my friend said Hk style) and won an award with a local foodie body in Thailand as the “best” version in Thailand.<br />
I found it ok. The seafood was huge but lacking the noodle part. 6/10 this is about 500baht ($17)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnNaimA1Ypss3nxff82VUBUc8piT2vxdrPbiJJKqtcDW2wo-KFIUb3A4bBZ1LCpq8pWaEy25mEFEOXIJiu9HieXTDFP7TdvalXXErLE_FH5nXpWWZHXP2-8bJiRamgtwpCrRu1_WUNax1H/s1600/DF984942-E889-4A8C-8B66-FB54A7FEABE8.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnNaimA1Ypss3nxff82VUBUc8piT2vxdrPbiJJKqtcDW2wo-KFIUb3A4bBZ1LCpq8pWaEy25mEFEOXIJiu9HieXTDFP7TdvalXXErLE_FH5nXpWWZHXP2-8bJiRamgtwpCrRu1_WUNax1H/s320/DF984942-E889-4A8C-8B66-FB54A7FEABE8.jpeg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Phad kee mao talay<br />
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Thai style noodles (still lacking noodles for me.. it could have gotten more noodles). 6/10 about ($17)<br />
Both the noodle dish were good for 2 person serving. But I highly recommend you order the crab omelette (order 2 if you are 4 people). It was really worth it. The stars of the meal was the shrimp and crab.<br />
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The waiting list for email reservations... which I think is allotted only 1 table... better take your chances with the early booking</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtxZ11JxbQIDBfjbiBxAnhH9DOmHBiXHzj8kNK2gUc9LJv25lEFH59ct0d11Q9WJz5EODC-5fH8dxCeFmfcd4rZAM_auafm5PP5uyQ2FzP-PPfqWdKGrSZrg1lkXJGG8KOczh9FePTo9mF/s1600/02A849EB-89B5-4344-9CD3-679766FAC5B2.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtxZ11JxbQIDBfjbiBxAnhH9DOmHBiXHzj8kNK2gUc9LJv25lEFH59ct0d11Q9WJz5EODC-5fH8dxCeFmfcd4rZAM_auafm5PP5uyQ2FzP-PPfqWdKGrSZrg1lkXJGG8KOczh9FePTo9mF/s320/02A849EB-89B5-4344-9CD3-679766FAC5B2.jpeg" width="240" /></a></div>
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If you want the full menu... here are some pics<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbz-KeHlSisaKP-GbtTHAXGUFvF22gXqaIiXngkzI_Ft1OKThtaftDb46ELPatLTNpFbo7XltuYqEpvaiNrE_HkudQ2ptSysCEczS1T2-U-fEF_8l5YA4ZRgT8JO7gDjLderO4oJcg10yF/s1600/5973B91A-A4A3-4795-BBBB-D4F7A1E3F6A9.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbz-KeHlSisaKP-GbtTHAXGUFvF22gXqaIiXngkzI_Ft1OKThtaftDb46ELPatLTNpFbo7XltuYqEpvaiNrE_HkudQ2ptSysCEczS1T2-U-fEF_8l5YA4ZRgT8JO7gDjLderO4oJcg10yF/s320/5973B91A-A4A3-4795-BBBB-D4F7A1E3F6A9.jpeg" width="320" /></a></div>
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If you are ever in bangkok... and have friends who can book early for you. Try it!!</div>
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imelda@etchetera etcheterahttp://www.blogger.com/profile/16314131581712122174noreply@blogger.com0tag:blogger.com,1999:blog-8624751550254138507.post-43552539011737393972020-02-02T20:15:00.001+08:002020-02-02T20:18:09.824+08:00The road to a better and fruitful 2020It’s been a long while since I wrote something. I guess the last two years were a bit bleh for me. Trying to be creative was so hard if you were emotionally drained. Wasn’t updating the blog nor drawing anything or posting on instagram.<br />
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BUT... 2020 is a new century.... and yes. Everything is looking up. As I really believe. Family is everything. I am really thankful to God that He showed me the right path to take. (Guided me on what I have to do).<br />
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So... going back.<br />
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I committed myself to doing something creative. Like making time for my watercolor. I took time to attend a workshop of PLAYCRAFTS (they can be found on IG and FB). I highly recommend their workshops. I have a fair share of them after all. The teacher is very knowledgeable, the materials provided were really up to par (prime if I may say so) and the teaching was very hands on (limited students)<br />
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Here is a sample of my “practice”<br />
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Not bad eh? And that was just the practice!<br />
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the carnations you can see are a bit wonky... LOL</div>
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Another thing I have been working out... (literally) is doing a 21k sometime in the future.</div>
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I can’t really say I have worked up that part... still trying to build up my mileage (doing 3-5k and 7k)</div>
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So far, I have improved my time. From 9 minutes / km (at the start) to about 7:40- 8 mins</div>
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Although I haven’t lost weight (maybe 3lbs- 5lbs?) I felt a shift in my body... shorts have started fitting again. Which is good. This is my old time</div>
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And now this is my last run (a 7km run)</div>
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Which I can say is quite an achievement. It really takes a lot for me to start running. I really don’t like it. But my ever supportive hubby is pushing me to achieve things I may not imagine myself doing.</div>
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One thing I can say... a good playlist is key to the pushing. Like WHAM’S “wake me up before you go go”... hahaha</div>
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Wish me luck. Goal is 21k in march... haven’t registered yet... Can’t even wrap my head around the distance. But I guess you have to tackle everything one step at a time. One kilometer at a time.</div>
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imelda@etchetera etcheterahttp://www.blogger.com/profile/16314131581712122174noreply@blogger.com0tag:blogger.com,1999:blog-8624751550254138507.post-10294605582031737962018-05-10T16:26:00.000+08:002018-05-14T14:46:11.092+08:00Hotel Review: Via hotel taipei main stationIt has been a long time since I visited Taiwan. I usually get centrally located hotels at cities where I stay, preferably near modes of transport. Via Hotel was just that.<br />
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Via Hotel was really a winner for me<br />
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First off, they have a 24/7 lounge where you can drink coffee and have snacks (taiwanese snacks, soya milk, ice cream, instant noodles). I must say, their coffee was really good!<br />
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<tr><td class="tr-caption" style="text-align: center;">ice cream and soda all you can</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">unli juice and water plus yogurt and soy milk</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">taiwanese snacks</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">noodles</td></tr>
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And to think I only paid about $90/ night. The savings from my coffee and water consumption was well worth it! did I mention they even have massage chairs you can use for free??? (sorry no picture)<br />
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<b>ROOMS</b><br />
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The rooms was clean and modern and the bed was comfy. (And I am very particular about beds)<br />
Although the room size was not very big... It was enough for the price I paid considering.<br />
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inside the room was also a back massager..... you can use to massage your lower back. First time for me to see one in a hotel room. ++++ points! hubby really made use of this one<br />
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<tr><td class="tr-caption" style="text-align: center;">massager</td></tr>
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The toilet also was "japanese" style with the buttons and bidet options. If you haven't been to japan and experienced their toilets... you are missing a lot!<br />
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The hotel itself is situated in the "book" street of Taipei.. all around if you walk, you can see several bookstores. There was also one daiso-like shop near the hotel (sorry forgot to take the name) that sold cute and cheap items.<br />
the trip from the airport was very straight forward (one express train ride) and then a 900m/ 10 min walk. I really dont mind walking so the 2 block walk was also a opportunity to look around.<br />
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The hotel is so centrally located, you can walk to the chiang kai shek memorial and the other surrounding city must sees. (president's house, the city wall etc)<br />
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In the morning, the lounge serves breakfast (although it was not written in the hotel booking).<br />
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It is open to all hotel guests, with bread, cheese, siao long pao (dumplings), pork bun and cereal. Loved lounging in that area after a long day and just drink coffee. (there is also a TV there).<br />
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Overall bothe me and my husband gave this hotel 4 stars for cleanliness and the amenities they provide for their guests.<br />
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BTW, around the hotel are a lot of beef noodle joints. You can try them one by one.<br />
<br />imelda@etchetera etcheterahttp://www.blogger.com/profile/16314131581712122174noreply@blogger.com0tag:blogger.com,1999:blog-8624751550254138507.post-57074037398568110812018-05-09T16:22:00.000+08:002018-05-10T15:41:05.440+08:00Lumiang Cave (SAGADA).. buwis buhay adventure<div class="separator" style="clear: both; text-align: center;">
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A lot of people has probably gone to Sagada (Mt. province), which has a reputation for being secluded and hard to reach. In a way, it is, if you count 5 hours driving from Manila. (through zig zag roads)<br />
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Sagada is enchanting for its raw beauty. the cool crisp air and the freshness of everything, very far from the noise of the city.<br />
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We did the usual, of course like eating at Lemon Pie house (not the best I have eaten, honestly speaking). Yogurt house (superb! esp with the mountain honey)<br />
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What I would like to write on is the <b>Lumiang-Sumaging</b> caving experience. I would consider myself fairly adventurous. I can hike several kilometers to go up mountains with no problems. So when we did Sagada, which I think is so raw that everything you do here is WITH EFFORT... I was open to anything.<br />
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Our guide (Apiit) told us we can really do the long course of the caves (lumiang-sumaging), which I though would mean a easy caving experience. Was I wrong!<br />
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It was a long way down to the entrance of the cave... at the mouth, you can see some hanging coffins that we cordoned off (maybe in case someone might try to steal them)<br />
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We were supposed to have a gas lamp, but somehow, our guide was having a hard time making it light. So we just made do with our cellphone lights.<br />
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<tr><td class="tr-caption" style="text-align: center;">deep recesses of the cave</td></tr>
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The first part of the hike, I was wondering how we could reach the bottom from where we were since it was a long long way down... with no sign of any path. When Apiit took us to a hole in the wall (Literally, A HOLE...... IN..... THE..... WALL.) my mind screamed..... whaaaaaaat?<br />
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<tr><td class="tr-caption" style="text-align: center;">the hole where you put your body</td></tr>
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It was a good thing there were a couple of other people ahead of us (actually a big group) and their lamps were also helping us... basically, we tried to keep up with their group so we can have light.<br />
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There was one point (and here I don't have any pictures).. where Apiit said, "Mam, please move to the left when you pass through because at the right side is a crevasse. 😱". BUT WAIT.... there's more... ( you can see why I don't have picture since I have to hold on to the walls..). <i>buhay muna bago picture</i> (life before picture taking)<br />
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When I crawled to the other side he then proceeded to tell me to cross a rock face wall using only my hands and feet while looking for hand holds (think Sly Stallone in cliffhanger).. Remember, we didn't have any lamps of our own... so basically, my husband had to shine a light on me while I try not to <b>die</b>! This is where hugging the wall and being/channeling spiderman works. I screamed at my guide.,.. why didn't you tell me it was like this inside?<br />
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So, you can tell I did make it out alive. (lol) I used my cellphone when I got to the other side to shine on my husband. whew!<br />
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We also had to navigate climbing up a wall. (rappelling/wall climbing)<br />
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swinging from one side to the next<br />
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and basically trying not to accidentally slip down anything sheer. like a 30 foot drop.<br />
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In the middle, there was a small pool and a huge <span style="background-color: white;">stalactite . </span><br />
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<span style="background-color: white;">What kept running through my head was... good thing it was just us and I wasn't with the kids. I would have had a heart attack from worrying how they would get out.</span></div>
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<span style="background-color: white;">We skipped going to the other pools in sumaging cave (there were bats there and everything was slippery...) and by that time, I was ready to come out.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7vVN9O-2ckGSjFv6pA5bGs7dDu8T_LQCb5UDP6nipFy44ocnYwJa8IRDCPRKyb6KdFlirWSbiURrzu0VEHkD6s9GXxWevGGS1pjVOmQvARg7L0eic7Caqs2cfBS7DujJkU207Btv8Gaj7/s1600/IMG_1669.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7vVN9O-2ckGSjFv6pA5bGs7dDu8T_LQCb5UDP6nipFy44ocnYwJa8IRDCPRKyb6KdFlirWSbiURrzu0VEHkD6s9GXxWevGGS1pjVOmQvARg7L0eic7Caqs2cfBS7DujJkU207Btv8Gaj7/s320/IMG_1669.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">the way out... climbing a rock wall</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizKBZmMyDaBm7RSmy2lgNf5MT1ijV5LPGc2cahgPWC85AoVw1lEofDeDsNM_zEnD7s2AOFWVlsnKRMiJPFwjXEfD8egdGCH_S1KdBkX6fi6wWfXRwgEd_C9Ni4A10ZvF5c3c3ahYo9c0TV/s1600/IMG_1696.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizKBZmMyDaBm7RSmy2lgNf5MT1ijV5LPGc2cahgPWC85AoVw1lEofDeDsNM_zEnD7s2AOFWVlsnKRMiJPFwjXEfD8egdGCH_S1KdBkX6fi6wWfXRwgEd_C9Ni4A10ZvF5c3c3ahYo9c0TV/s320/IMG_1696.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">i see the light!</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4fdFWTWEhEML56UL_tAQYSNZSkFkPGQo1KOteafvACG7ogkYyaFiHrWq7iVdWt2rTwoMnRnv6nfCoURGRvRgqwX_IWv0wH7R48ls5Mv6NsKC7EHBqvErPRQkjUUh3gtka7Jarpkl7dMCo/s1600/IMG_1698.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4fdFWTWEhEML56UL_tAQYSNZSkFkPGQo1KOteafvACG7ogkYyaFiHrWq7iVdWt2rTwoMnRnv6nfCoURGRvRgqwX_IWv0wH7R48ls5Mv6NsKC7EHBqvErPRQkjUUh3gtka7Jarpkl7dMCo/s320/IMG_1698.JPG" width="320" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0VFX7pbOeFlsDYqQBKOA5ubXzGaB0mIpadCJhbsWtTu1a_CIXwB4E1eQ8rJVike6AKRFtXJDkOH78Fh920aXmF3eN7asDCvo-FbStI7Mmov9oWbxHQBzVqHfIe63rgR2D_sm34a9C0m_Z/s1600/IMG_1702.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0VFX7pbOeFlsDYqQBKOA5ubXzGaB0mIpadCJhbsWtTu1a_CIXwB4E1eQ8rJVike6AKRFtXJDkOH78Fh920aXmF3eN7asDCvo-FbStI7Mmov9oWbxHQBzVqHfIe63rgR2D_sm34a9C0m_Z/s320/IMG_1702.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">yes!!!!</td></tr>
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The last picture is the entrance to <b>Sumaging cave</b>.... for us, the exit... They do not charge entrance fee for visitors, but in my opinion, they should and the fees in turn would be used to improve the facilities of the cave for the safety of the visitors.<br />
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Honestly, we weren't even given helmets! My husband's shoes kept slipping from the rocks (very very dangerous I tell you)<br />
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I guess you could say, that will be the last time I will do Lumiang. (won't recommend it to others either)<br />
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<br />imelda@etchetera etcheterahttp://www.blogger.com/profile/16314131581712122174noreply@blogger.com0Sagada, Mountain Province, Philippines17.0981353 120.9073040000000716.855320799999998 120.58458050000007 17.3409498 121.23002750000006tag:blogger.com,1999:blog-8624751550254138507.post-79527891543640353172018-02-08T16:21:00.000+08:002018-02-08T16:23:09.113+08:00Bo innovation reviewI have once again ventured into trying michelin starred restaurants. After the disappointing outing at Joel Robuchon atelier (read it <a href="http://etcheteraetchetera.blogspot.com/2013/10/latelier-de-joel-robuchon-hk.html">HERE)</a>, I have decided to once again eat at a "michelin" starred restaurant in HK.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs43aNVA08mJlOoQaF-mJR-u6Wn32lkjxDMirFm8nj9B_a2VonQ9aKs3B_4qGlPEhl0oPYl8-WDHvVYP8y8aeoYNEaVRgw576oQtrqkK3cVQdCGFDR91_-pW4iLdR7FqDWL5FEAOfrka_a/s1600/IMG_1068.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs43aNVA08mJlOoQaF-mJR-u6Wn32lkjxDMirFm8nj9B_a2VonQ9aKs3B_4qGlPEhl0oPYl8-WDHvVYP8y8aeoYNEaVRgw576oQtrqkK3cVQdCGFDR91_-pW4iLdR7FqDWL5FEAOfrka_a/s320/IMG_1068.jpg" width="240" /></a></div>
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<tr><td class="tr-caption" style="text-align: center;">as per hubby... this is supposed to mean "monster"<br />
the name of the restaurant in chinese<br />
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We were a bit early for our reservation... so we waited for about 10 minutes and then shown to our seats. The interior is well lit and cosy.</div>
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I would also soon discover that the tables had drawers that contained utensils which you can use for the courses (some require more than chopstticks)</div>
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We were first served a egg waffle (common in HK) which had spring onions and hunan ham. I haven't tried an egg waffle before (me thinks this is their amuse bouche or "bread basket equivalent) and it was quite savory. I liked it and I thought it was brilliant twist to a traditional bread basket.<br />
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<b>DISH 1: HOKKAIDO SCALLOPS</b><br />
our official first course was Hokkaido scallop with caviar and rice crispies. they presented us with a special vinegar (read the ingredients and it has MSG salt and sugar). It was splashed on top of the scallops and actually gave it a nice kick. the flavor was very fresh and outstanding. the visuals were colorful too. Crusnch from the rice crispies and caviar was great.<br />
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<b>DISH 2:BELLOTA BELLOTA</b><br />
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This was iberico ham on top, fish from japan, morel mushrooms on a bed of tomato puree</div>
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The crispy thing on top is the morel mushroom. the taste of the tomato and iberico ham were the first thing you taste and I hardly noticed there was fish. The acidity of the tomato was good as a follow up to the sweetness of the hokkaido scallop. Love also that they have the compressed towels that they refill everytime you use one</div>
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<tr><td class="tr-caption" style="text-align: center;">don"t eat me</td></tr>
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<b>DISH 3: BRITANNY LOBSTER</b></div>
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lobster, truffle and dried shrimp wanton with floss. they actually present you with a bottle of dreid shrimp oil (which they drizzle over the wanton)</div>
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I loved that they have generous amounts of truffle on the dish. but I guess this was my least favorite because of the dried shrimp oil. It was kind of over powering. </div>
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<b>DISH 4: MOLECULAR </b></div>
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you would never guess by looking at the dish that it was a xiao long pao. but it is.</div>
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it actually looks like an egg. The red line in the middle is vinegar. (blew my mind actually) and you eat it with one swoop. You bite. BOOM! it explodes in your mouth with xiao long pao flavor! pure genius. loved it!! </div>
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<b>DISH 5: FOIE GRAS</b></div>
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This is foei gras, and loved how he kept it in its original state (nice serving size too) on the side is mustard green "ice cream" that you eat with your goose liver. on the side is either a small plum or big cherry. </div>
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All of the elements went together superbly... the slight sweetness/tanginess of the ice cream with the foie gras was excellent. it cut thru the richness of the liver and balanced it well. the ice cream is served on a peanut crunch bar. YUM!</div>
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DISH 6: MOU TAI</div>
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This is probably what you might consider a palate cleanser. Chinese rice wine with calamansi with egg white. The container itself was great. Something you would thing the emperor of china would use.</div>
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We had fun with drinking this. As with most of his dishes, I think he injects something whimsical and playful. (You had to hold both handles and pour the drink to your mouth.)</div>
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<b>DISH 6: HAIDA GWAII WILD COD</b></div>
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This was one fun serving tray. They used a popular black bean canned mackarel as the serving plate (note: its my hubby's favorite canned fish). It had crispy fish skin on top, crispy kale (although I am not a fan of kale). The cod was good. the presentation was fun and creative.</div>
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If you look closely.. the can says.. bobo 100% extreme chinese</div>
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<b>DISH 7: A3 SAGA GYU BEEF</b></div>
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In preparation for our main course we were given some serious looking knifeware</div>
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For the main course, we had a choice of scampi or A3 wagyu. Of course I chose the wagyu! It was served with cheung fun (traditional cantonese rice roll) and generous amounts of black truffle.</div>
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Can you see the truffle in between the cheung fun? tender juicy tasty... should I say more?</div>
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<b>DISH 8: NO SHARKS FIN</b></div>
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mango sorbet, grapefruit "sharksfin" and coconut molecular ball.</div>
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the coconut ball also exploded in your mouth. They used thai coconuts (I could tell.. its just different from Philippine coconuts). There is the crunch factor from the dried (not sure if it was mango). the ice cream was not too sweet and the grapefruit "sharksfin" was also good.</div>
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Even the coffee cup was unique</div>
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Bo is big bruce lee fan... we also got a picture taken with him (blue hair and all). He is a superb chef. Very creative and playful. I loved that he kept it innovative yet retained the taste (not too fusion that you couldn't recognize what you were eating). Foremost in my book is that it should taste good. and this surpassed all my expectations. The service was attentive (very good waiter to guest ratio). A good restaurant is evidenced when your water gets refilled without you even asking. </div>
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He deserves his 3 michelin stars. CLAP CLAP! Highly recommend!</div>
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imelda@etchetera etcheterahttp://www.blogger.com/profile/16314131581712122174noreply@blogger.com0tag:blogger.com,1999:blog-8624751550254138507.post-27144478960731777592018-01-11T16:37:00.000+08:002018-01-11T16:38:27.373+08:00Bolinao, Pangasinan Sojourn<div style="text-align: center;">
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The ASEAN summit provided another week of holidays... of course our feet got itchy and we had to go somewhere. I really wanted to go to hundred islands but somehow got to find this eco resort in BOLINAO Pangasinan. I have never been to Pangasinan, so off we go..</div>
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The travel time was more of less 4.5 hours from Manila. (depending on driving speed). Good thing the hubby really liked long drives. The eco resort is called BIRDLAND. It took us awhile to look for it. (more or less got help from waze). Its operated by an expat couple, the guy is Filipino raised in the US and had a passion for woodworking (as evidenced by the birdhouses he builds)</div>
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They have choices of huts like the pic above... to be more in touch with nature... it really depends on what you would like to experience. Since I was with kids, I chose the aircon rooms. (lol)</div>
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The booking came with breakfast... which was pretty good. But I guess overall, I would say, the resort is ok, but a bit overpriced for what they had to offer. (no swimming pool). Even the basic huts were pricey. The view from the balsa (rubber boat we used to get a sunset ride was great)</div>
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BOLINAO- things to see</div>
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We chose to get the bamboo tricycle offered by the resort... but honestly, you can DRIVE and be more comfortable going to the sights.</div>
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We really enjoyed the bolinao falls, it's the best falls I have seen so far.. and I have trekked mountains to reach some of the falls I have seen... this one, you dont even have to trek... when you arrive, its already there. Entrance is 20 pesos and kids get in for free... what a bargain.</div>
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if you are daring enough... you can also jump from the falls. They rent out life vests to those who are not confident swimmers. the sides were walkable... only the middle part was a bit deep... and if you try to swim to the falls.. you will get a workout from the force of the water from the falls.The falls and water itself was so refreshing... you can get a natural massage if you walk under the falls itself. what an experience.</div>
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---ENCHANTED CAVE</div>
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This was quite interesting. The resort itself was well maintained and had several areas aside form the famous enchanted cave where you can relax. some families I saw were even picnicking. You can spend a whole day touring this resort but we decided to make a quick visit. The way down to the cave was a bit slippery (caution to elderly and small children) and you really have to watch your head.</div>
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We also went to see the bolinao lighthouse.. nothing much but a photo op place..</div>
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because basically, it's near Patar beach, the main stretch of white sand beach in the area. Our resort didn't have much of a beach, mostly rocky terrain. (talked with the owner that the rocks were sharp and wasn't very safe for kids.. another minus for me)</div>
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Patar beach was nice... reminded me of pagudpod. the food offerings around there were not as much as if you were in a more "commercial" beach. The halo halo we had was bleh..</div>
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Overall, we enjoyed the waterfalls (I think there were two of them but we got to see only 1), nature and adventure... but for accomodation, I think you can do better than the one we got. </div>
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imelda@etchetera etcheterahttp://www.blogger.com/profile/16314131581712122174noreply@blogger.com0tag:blogger.com,1999:blog-8624751550254138507.post-51200887149572443752017-12-28T16:00:00.000+08:002018-01-04T13:10:11.688+08:00Nara, Tenjin Festival and Kurumon<div class="separator" style="clear: both; text-align: center;">
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Well, most people have visited Osaka and Nara (best guess) so I think this would jst serve as a personal insight on what we did during the Tenjin Festival.<br />
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We came back from Osaka from Gifu prefecture and one of our stops was the KURUMON market.<br />
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definitely a foodie paradise for fresh seafood and other goodies<br />
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<tr><td class="tr-caption" style="text-align: center;">whole abalone in soy sauce.... so yummy!!!! 1600 yen or $15</td></tr>
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The whole abalone was a winner!!! went back for more!<br />
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<tr><td class="tr-caption" style="text-align: center;">grilled scallops... </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">fresh uni (sea urchin) about $11 a pc</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">tak0yaki heaven <br />
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My kids ate several plates</td></tr>
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you can actually pick and choose a lot... like resh sushi or sashimi or your choice. some places get crowded and better to scout around because price differ from store to store. We and a full brunch right there. After which, we took a train to NARA for some deer.....<br />
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The deer were quite aggressive when they know you have food... they would nudge you and bite your clothes... you can also make them bow to you... you just have to bow to them and they will bow back<br />
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The children had fun with the deer and we did not tour the temples anymore... since we were supposed to get back for the tenjin festival..<br />
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Tenjin Festival is every July 24 and 25 and it involves a lot of parades which will culminate when the images of the Gods are loaded into the boats and they would circle the city.<br />
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<span style="font-size: small;">The city came alive with people... and it was interesting to watch how the street (near the festival sight was transformed into street food heaven... lots of new things to try, candy apples too. Most of the people tend to gather around the village to watch the floats come by...</span></div>
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I hate crowds but Japanese people are so nice and courteous that you won't mind mixing with them.. they dont even push and actually keep a good distance from you... so you never feel there is a "crowd".. loved the experience!imelda@etchetera etcheterahttp://www.blogger.com/profile/16314131581712122174noreply@blogger.com0tag:blogger.com,1999:blog-8624751550254138507.post-67591549950204391162017-12-28T14:42:00.002+08:002018-01-04T13:07:41.902+08:00Shirakawa Go and Hida FurukawaWe booked a van (from our airbnb host who happens to be a tour guide ) to take us to <b>Shirakawa go </b>and <b>Hida Furukawa. </b>You can also reach the village via tour bus from the tourist office.<br />
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For info on how to get to Shiarkawa go... refer to my previous post <a href="http://etcheteraetchetera.blogspot.com/2017/11/">here</a> (jumping point was takayama)<br />
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The village and Gifu itself is located in central Japan.. if you ride the bus going there... all I can say is, enjoy the view.... its actually called the ALPS of Japan... views of villages, with fog rolling over them.... sigh...<br />
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<tr><td class="tr-caption" style="text-align: center;">shirakawa go village</td></tr>
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We got to see the view from a hill of the shirakawa go village. It was as postcard perfect as you can get. Designated as a UNESCO WORLD HERITAGE SITE, it has preserved the way it builds its thatched roof houses.<br />
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It was quite interesting to see how the people of the village lived. Mostly by agriculture and lately through tourism (they built a road through the mountain, which made the village more accessible.)<br />
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<tr><td class="tr-caption" style="text-align: center;">rainbow trout feely swimming in the canal</td></tr>
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I honestly was blown away by the beauty of the village. MUST SEE definitely. We then did a hike up some waterfalls... it was humid and yes, hot.<br />
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<tr><td class="tr-caption" style="text-align: center;">hike up to there!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">sweaty!!!</td></tr>
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July is not the best time to hike up a mountain! I think it was an experience but not the best one we had.<br />
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We then proceeded to Hida Furukawa. My kids know this from watching a famous anime <b>hida no sato ( YOUR NAME). </b>We quickly toured the town, the old village and the festival float exhibition (held every April)<br />
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We went to the canal where the koi were swimming... some were as big as my forearm!<br />
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<tr><td class="tr-caption" style="text-align: center;">one of the floats used in the festival<br />
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We really enjoyed the outing. We wished we had more time in Hida (it was already late in the afternoon).. maybe should have skipped the waterfalls.....</div>
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<br />imelda@etchetera etcheterahttp://www.blogger.com/profile/16314131581712122174noreply@blogger.com0tag:blogger.com,1999:blog-8624751550254138507.post-35301653742500082002017-11-16T17:07:00.000+08:002018-01-10T12:39:51.847+08:00Takayama <div class="separator" style="clear: both; text-align: center;">
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I am back in Japan again for our family trip this July. This trip just came to me when I was attending the annual travel expo held every February and Takayama had a booth. I had seen a few pictures of shirakawa go before but the travel expo really gave me the idea to visit.<br />
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I booked a flight to Osaka... but I would later find out that it would be easier to fly to Nagoya and jump off from there to Gifu prefecture.<br />
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But then, we already had tickets to Osaka. So first option for us was to take a train. They have trains running from Osaka station (direct trains because I don't want to transfer trains and risk getting lost). We took the HIDA limited express train #25 from Osaka (click <a href="https://www.osakastation.com/limited-express-hida-gifu-gero-takayama/">here</a>) which leaves at platform 11. They also have trains from nagoya which will be faster.<br />
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You can also opt to take the bus ( see <a href="https://www.nouhibus.co.jp/english/highwaybus/">here</a> ). the bus station also has bike rentals and luggage storage facilities if you want to take that option. We took this option going back to Osaka. I really enjoyed the ride through the mountains as Takayama is located in central Japan. (skiing is popular in winter) Both bus and train option takes about 4 hours.<br />
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TAKAYAMA<br />
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We booked an airbnb (which came out cheaper for our 11 pax party) and explored the city. Takayama is the center od HIDA beef of of the three famous brands of wagyu in Japan (other being kobe and matsunaga)<br />
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<tr><td class="tr-caption" style="text-align: center;">beef sashimi</td></tr>
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We visited the old houses in town which preserved all the cooking methods and structures. It was quite interesting.</div>
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<tr><td class="tr-caption" style="text-align: center;">cooking mama</td></tr>
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another interesting thing is, the rivers had KOI swimming in them!<br />
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One of the MUST SEE places is the OLD TOWN which had a lot of preserved buildings (UNESCO sight) They had a lot of local artisans shops (some, I might say, are quite expensive) and food (very touristy)<br />
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<tr><td class="tr-caption" style="text-align: center;">local artisan making wooden keychains</td></tr>
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Japan in July is very humid (but I had no choice since it was the only time the kids were free) and sometimes, it would rain, which what happened when we went to the old town.<br />
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<tr><td class="tr-caption" style="text-align: center;">rainy</td></tr>
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I loved walking in the morning market, which is located near the river. There were people who sold vegetables, coffee in a edible cup, some local preserved veggies,<br />
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The kids were quite happy with eating hida beef skewers (which were available everywhere) and cooking steak at our airbnb.<br />
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You can opt to take the NOHI bus also to tour the other parts of town like the HIDA FOLK VILLAGE. The bus station is located near the tourist center in the middle of town. We didn't get to go there since we already went to shirakawa go and hida no sato (which I will talk about in the next blog)<br />
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<br />imelda@etchetera etcheterahttp://www.blogger.com/profile/16314131581712122174noreply@blogger.com0tag:blogger.com,1999:blog-8624751550254138507.post-11311432516015324072016-10-14T10:01:00.000+08:002016-10-14T10:01:07.116+08:00Millenium Mitsui Garden Hotel (Tokyo) Review<div class="separator" style="clear: both; text-align: center;">
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This is my second time to stay in this hotel. It's located in Ginza, the main shopping district in Tokyo (its right across Mitsukoshi)<br />
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You can get a limousine bus from the airport (which stops in Conrad - the nearest hotel stop to this one.. about 2 blocks).. For the bus routes, click <a href="https://www.limousinebus.co.jp/en/bus_services/narita/index">HERE</a><br />
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It's also about 2 blocks away from the TSUKIJI FISH MARKET (turn right), which was really fun to walk to and explore.<br />
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More on this Hotel..<br />
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For one, the rooms are not big but they sure make up for it in amenities<br />
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<tr><td class="tr-caption" style="text-align: center;">pajamas for you to use! (if it fits)</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">shisheido and all other good stuff</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">nice fluffy bed</td></tr>
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They also have those drip coffee sachets (no instant here!) which made is nicer.<br />
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The "make up room" thingy is also magnetic... you can throw it on the door and it sticks.<br />
COOL.<br />
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What is also cool is the TOILET. If you haven't been to Japan, you will love the toilets. It has a flushing sound button (for when you are doing #2 and don't want to be heard) and also different bidet functions. one for your bum (after #2) and one for girls only **** (if you know what I mean)<br />
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The particular toilet in our hotel even closes and opens when you open the door or leave (very sanitary!!) It also has the option to raise the toilet seat (so you don't have to do it manually)<br />
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One of the nicest ones I stayed at in Tokyo (for proximity to the subway-- one of the stops is right at the doorstep of the hotel) and the sights<br />
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<br />imelda@etchetera etcheterahttp://www.blogger.com/profile/16314131581712122174noreply@blogger.com0tag:blogger.com,1999:blog-8624751550254138507.post-4300659375144134802015-08-17T16:11:00.002+08:002015-08-17T16:20:21.438+08:00Climbing Mt. FujiI wanted to start this series of blog posts about my trip to Japan with the highlight. The "climb"<br />
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It was on a trip last March with the kids that the idea of climbing Mt. fuji came to me. At this time, the path was still full of snow and as we were listening to the presentation, it was said that the mountain was open to climbing (safely) ONLY 2 months during summer of every year.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhUZWds3iqqz58-vutVxPs16cM6o-jnR0o2yxE17iEv08TdzF1Jsc-IQpzV7HEfEu4diIYISBNCU0WcREQcFqhI8uE-YJWa4J3Fc4M3AVgPSPEcoQkEao6wyUILspPFM0vq1oc4peIvpCr/s1600/Screen+Shot+2015-08-17+at+4.17.15+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhUZWds3iqqz58-vutVxPs16cM6o-jnR0o2yxE17iEv08TdzF1Jsc-IQpzV7HEfEu4diIYISBNCU0WcREQcFqhI8uE-YJWa4J3Fc4M3AVgPSPEcoQkEao6wyUILspPFM0vq1oc4peIvpCr/s320/Screen+Shot+2015-08-17+at+4.17.15+PM.png" width="320" /></a></div>
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A light bulb hit me..... why don"t we try to climb it? (yeah... I thought it was easy)<br />
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I was planning on doing a training program before the climb.. but I got busy with work and everything else that I barely got any training in... (BIG MISTAKE)<br />
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I was even talking to a Japanese friend about climbing and he was concerned about me not training at all (which made me even more concerned for myself... but by then it was too late to do anything about it)<br />
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It was a few months back that by chance (serendipity.. I think) that while I was browsing through information on Mt. Fuji, an ad came on for guided tours by a local bus company <b><a href="http://willerexpress.com/st/3/en/pc/campaign/fuji/">WILLER</a>.</b> You can choose only a guided tour for 17,000 Yen (6,290 pesos/$135) or tour with rental gear 27,000 yen (10,000 pesos/$215). I chose the one with rental gear since I really didn't own any climbing gear.<br />
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I think it was when my husband said yes to accompanying me that this brilliant plan of mine really took shape. No guts, No glory!<br />
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The climbing gear included were: walking sticks, hiking boots, socks, windbreaker and pants, backpack, headlight, and ankle protection (for mud and dust).<br />
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The hike itself was a two day affair. The tour would cover first day dinner and 2nd day breakfast.<br />
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Here was our schedule:<br />
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<b><u>FIRST DAY:</u></b><br />
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The bus company would give clear instructions on how to get to the bus terminal (call time 7:10am and 7:30 departure). The terminal is located in SHINJUKU area of Tokyo, but I would suggest you leave your hotel early (we left the bulk of our luggage at the hotel and brought only cellphone and money since we rented gear). The way to find the bus terminal is a good 15 min walk from the train station. The bus company gave clear instructions on how to walk through the train to get to the terminal via email but I forgot to look at it.<br />
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We did get to check in on time though and got our gear. We checked the sizes for the shoes and pants and they are happy to replace them if they don't fit (I took a medium set... but the pants were a it tight so I had them replaced with large..... what can I say??? I have a booty!!!)<br />
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10:30am- we arrive at FUJI SUBARU 5TH STATION- we quickly go up to the 3rd floor to change into our climbing gear (add some under shirts, wear the hiking boots). We even had to figure out how to put money in one of the rental lockers so we could leave our other clothes and shoes. (we did not want extra weight going up)-- tip: you have to open the locker before you put in the coins (cost: 300yen)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvyCWgsmaSp3ExjujUj_DCT9gINN8I44gkDoH9yBoC9uVYEFK9GfoE2uMSpD0wCAPhdYyU3B7lNjK7LQ4Zp5I-ElZlqZZcz4_vVwQ8RK7QpuzDoOTXBgAOsT1Ti6Rs76el6jKqW6PpEv7R/s1600/IMG_0714.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvyCWgsmaSp3ExjujUj_DCT9gINN8I44gkDoH9yBoC9uVYEFK9GfoE2uMSpD0wCAPhdYyU3B7lNjK7LQ4Zp5I-ElZlqZZcz4_vVwQ8RK7QpuzDoOTXBgAOsT1Ti6Rs76el6jKqW6PpEv7R/s320/IMG_0714.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">subaru 5th station. everyone is getting ready</td></tr>
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We quickly ate lunch (that station had our worse lunch experience in japan) so we can catch the meet up with our guide at 11:15. the guide already gave safety reminders on the bus as we were traveling from Tokyo to the 5th station regarding altitude sickness (what to do, how to avoid it), how NOT to rush climbing since it is after all 3776m climb<br />
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The walk from the 5th satin to the Mt. Fuji safety station was pleasant enough, some inclines, some rocks. I was feeling... YEAH, this is fun! picture here, picture there and even a video!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHoZTNVSgcfwobGVFqLxIysf12Wxua1HjhdU_b67zIg3AYsM2svAJZNexQfmfWIpz_LLsh2oVULT7qyKOMqKIbNbIJpjBCwE1Kb9Sd_IyB4iYofpS9Ku35MNZxS6L0PHJIHmhhWz7Vl8ih/s1600/IMG_0658.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHoZTNVSgcfwobGVFqLxIysf12Wxua1HjhdU_b67zIg3AYsM2svAJZNexQfmfWIpz_LLsh2oVULT7qyKOMqKIbNbIJpjBCwE1Kb9Sd_IyB4iYofpS9Ku35MNZxS6L0PHJIHmhhWz7Vl8ih/s320/IMG_0658.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">smiling.. still</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDROSJAc6XBTy44Bg33EHf8Po-50Ky66NEjIPbHXVJbaK0isBKi3tH9VNwrvIXztdkxF2EBhME7MvfpLWcU_ZX4UOlqWaJy2VG_rMXIO4fb4HmLLNNG7k125eQUBc5Et3woeX37JPJsHpc/s1600/IMG_0723.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDROSJAc6XBTy44Bg33EHf8Po-50Ky66NEjIPbHXVJbaK0isBKi3tH9VNwrvIXztdkxF2EBhME7MvfpLWcU_ZX4UOlqWaJy2VG_rMXIO4fb4HmLLNNG7k125eQUBc5Et3woeX37JPJsHpc/s320/IMG_0723.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">by the end.of the trip. i was looking for this horse!!!</td></tr>
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dyre3J7TvauBuTdwKnSA3ABUVtLWjJ7na3u1an91tOB0hSgcmeIx8MjmtQ26SmqVn740J992Q_NyVk4D1YCJQ' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
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The video was taken at the 6th station.. where the Safety guidance center is and where most people start the REAL climb. (2,390M)<br />
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This is when I realized.... HOLY CRAP.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUxKFI3TaZqLsBi9IWFI6PQmCAGJ4IVhQxNTBLgGaJvTUtcYgIVfM8kFkUuq2U7HFVe3dZK3Pk7rSj5us9ZaFiM3zSo7ebRW1PNcvsK7gXnQ8wy9tSY7SrnTBx7vklWQmeMhAS97umOxjr/s1600/IMG_0674.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUxKFI3TaZqLsBi9IWFI6PQmCAGJ4IVhQxNTBLgGaJvTUtcYgIVfM8kFkUuq2U7HFVe3dZK3Pk7rSj5us9ZaFiM3zSo7ebRW1PNcvsK7gXnQ8wy9tSY7SrnTBx7vklWQmeMhAS97umOxjr/s320/IMG_0674.jpg" width="240" /></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFQ0KoH93r5a6Qf6fOmJS_2lD812KB-mgDlpir7IEv3m8-sm2IhTwNEZkwXJXPskj1m5dBXubte_IhhuK261ja1Q66E3Lci7YOPSfEf-g3F5FjT98ysZFPhr9n0KEhjFBmR2KRepCt5hiL/s1600/IMG_0675.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFQ0KoH93r5a6Qf6fOmJS_2lD812KB-mgDlpir7IEv3m8-sm2IhTwNEZkwXJXPskj1m5dBXubte_IhhuK261ja1Q66E3Lci7YOPSfEf-g3F5FjT98ysZFPhr9n0KEhjFBmR2KRepCt5hiL/s320/IMG_0675.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">it says... 3.6km till summit</td></tr>
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... look at those rocks!!!!! that is what you call.... MOUNTAIN CLIMBING<br />
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fortunately, it wasn't all like this, there were also steep gravel paths (I swear there were no plain paths. it all incline until you reach the rest huts that are in between the stations.) the walking sticks were a great help in hoisting ourselves up.<br />
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<b><u>POINTERS:</u></b><br />
--- we were carrying 2 liters of water each in our backpacks since there is no water in the mountain. You can buy water - which gets more expensive as you climb up. (normal 160 yen in the mountain: 300 yen... 500yen)<br />
--- you need to cover ALL surfaces with sunblock. Our ears got sunburned (the nape of the neck and the base on the neck too)<br />
--- sunglasses and hats are a must!! the weather during summer even at 2500m is still warm and when you give effort, you really sweat. I was dripping loads by the time I got to the 7th station. (more on that later)<br />
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It was a few zigzags up before you reach the first hut - and by the time I reach the 7th station, I was already feeling dizzy. (effects of altitude sickness). I felt like I was going to throw up (which I did after the 7th station). I wasn't taking any more pictures (my feet were like lead)I was doing the deep breathing exercises as suggested by our guide. I could see clouds on the side of the path which made me even dizzier. (it was like vertigo)... all I could think about was one step in front of the other and I'll be able to reach the hut....<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkW4vEdalId0yYHoWaCWFd_F0I8Hrt_aoL3O-Y9mQFcBsqa4ufwAwmttytimTWJEpdZ15FHHNst3QheBzncv5inzC9CxaW5_6UO8KJv_yOa5srMVg7nlkgKxK8FzILztV7Iz1e0pOR_bQx/s1600/IMG_0754.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkW4vEdalId0yYHoWaCWFd_F0I8Hrt_aoL3O-Y9mQFcBsqa4ufwAwmttytimTWJEpdZ15FHHNst3QheBzncv5inzC9CxaW5_6UO8KJv_yOa5srMVg7nlkgKxK8FzILztV7Iz1e0pOR_bQx/s320/IMG_0754.jpg" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">couldn't look up. too dizzy</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj50DTm5s0TsfhBCqKVs-gc5dY2pYTLVtQXOG05mxQCL_I6oIeuVBVFVE6KqEtr2JbPQeTnHBz32SbRQQB6q3-azYOVE1dZj51I2Wi2qjPV8BrOoYI5b5yCdi5ZXVJv3ED_tGi1izOUp73z/s1600/IMG_0770.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj50DTm5s0TsfhBCqKVs-gc5dY2pYTLVtQXOG05mxQCL_I6oIeuVBVFVE6KqEtr2JbPQeTnHBz32SbRQQB6q3-azYOVE1dZj51I2Wi2qjPV8BrOoYI5b5yCdi5ZXVJv3ED_tGi1izOUp73z/s320/IMG_0770.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">clouds.. clouds...</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHaec8qlM-D9OeRqPdOsK_bi6YRqVa1ChWlZ5KF5r-5dBP4AQKgvITcN-uH1ScrGRcULvTTB_nerICahbLvr8ViiWT78djrHDl_h6CovKX2Qa2ZNWQwt31tSCfRdwc2UxQTXF4voN2GQy5/s1600/IMG_0773.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHaec8qlM-D9OeRqPdOsK_bi6YRqVa1ChWlZ5KF5r-5dBP4AQKgvITcN-uH1ScrGRcULvTTB_nerICahbLvr8ViiWT78djrHDl_h6CovKX2Qa2ZNWQwt31tSCfRdwc2UxQTXF4voN2GQy5/s320/IMG_0773.jpg" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">my husband calls it.. the "grandma walk"</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhigH4stTQwZEfg6Wti0ElUS8vEn10blMVifJgDurX7ES2tI8rimz6TCoo8I6UdGnjz7GYNFZclijfDezkGEhTKKaei5OPSslromWK-h9-NMT8O30mWrriG-J3cBGeKRLPNbelfwmf0LKvA/s1600/IMG_0786.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhigH4stTQwZEfg6Wti0ElUS8vEn10blMVifJgDurX7ES2tI8rimz6TCoo8I6UdGnjz7GYNFZclijfDezkGEhTKKaei5OPSslromWK-h9-NMT8O30mWrriG-J3cBGeKRLPNbelfwmf0LKvA/s320/IMG_0786.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">too dizzy. had to lean on the sign. goo thing there was my husband to take pictures<br />
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There are : 2 huts before the 7th station (one member of our group , a thai, gave up upon reaching the 7th station) 4 huts before the 8th station, and 3 huts before the tomoe-kan hut (where we will overnight). It was a struggle to say the least. AGONY is a good word. I reached the hut at about 6:30 in the evening. I tell you. it took a lot out of me.<br />
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I was an EXPERIENCE. I was talking to myself the whole time... saying... it will all be ok.. you can make it. only a few more feet... (then realizing I still had 2 more huts to pass to reach the final hut)... WAAAA....<br />
I was trying to motivate myself saying.. it's like giving birth... the pain will go away anyyyyy moment now....<br />
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My heart was thumping so hard every few steps that I had to stop and take breather. It was like sprinting (if you ever tried it) and then your heart is thumping near your throat.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv8RoLr1yaKQyoZUvrlJuYDIehMRZuroh0s87Tr8sv_DONjzm9l0LCQMZbrXiL5tPoewXfZPNM0Iox6mCqqynloL-L31IfiVYG7YFhuEO8GyWfcDPW4pIqYcgRySJW8sF8kz_QbbjcBkKe/s1600/IMG_0846.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv8RoLr1yaKQyoZUvrlJuYDIehMRZuroh0s87Tr8sv_DONjzm9l0LCQMZbrXiL5tPoewXfZPNM0Iox6mCqqynloL-L31IfiVYG7YFhuEO8GyWfcDPW4pIqYcgRySJW8sF8kz_QbbjcBkKe/s400/IMG_0846.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">this is path we took. the solid yellow is the ascent. the dashed yellow is the descent</td></tr>
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<b><u>7pm</u></b>- I had no appetite (I guess I was too tired and of course had altitude sickness). Took a picture though.<br />
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Sleeping arrangements were like in a ryokan. where you sleep on mats. But the space is like very very small. (sardine-like)... My husband had a hard time sleeping with two big american women beside him.. LOL.<br />
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Went to sleep with serious doubts if I would attempt the summit at 1:40am.<br />
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<b><u>Day 2:</u></b><br />
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With much convincing from fellow climbers, I put on my headlamp and walked towards the trail. The Tomoe kan was abuzz with activity and even at an early hour, I could see the sea of people heading for the summit (a trail of headlamps)-- no picture here.. still woozy<br />
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I really tried to make it to the top... but by a certain level, I was feeling nauseous again. The guide decided it was in my best interest to go back down to the rest hut. But then, it was too dark to see the descending path clearly. ( the ascending trail is different from the descending trail ) I trudged on and managed to reach the plateau before the summit. (some people were saying that I could have hiked more and reached the summit... but I TELL YOU, at that point, I was physically done and as per my husband, the last leg was especially hard and was almost a vertical rock climb to the summit.<br />
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I told my husband... "leave me here.. I can manage.." . I knew HE could make the summit (he was a marathoner after all). It was like a scene in the movie. I could tell he was torn. hahaha<br />
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He finally went on leaving me there.... (at some point, I was scared I may not be able to find the descending route from where I was sitting.) Luckly, I figured it out. ( a little bit of thoughts that I might get lost in the mountain and never be found flashed through my head)<br />
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The temperature was freezing at the top. The wind was blowing too and I was shivering while waiting for the sunrise. I couldn't wait for it to get light enough so I could go back down.<br />
sunrise was at 4:45am. Trekked back to then hut a few minutes after and got a few minutes of rest.<br />
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<tr><td class="tr-caption" style="text-align: center;">victory picture!!!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">last picture before we trek down</td></tr>
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I still had no appetite for breakfast (cold salty salmon and rice) and started to trek back down. the trek back down was on purely gravel and ash. It was slippery and hard on the knees. It was about 3 hours to reach the 5th station. My ankles were hurting by the time I reached the 6th station and I still had to trek about 2km to reach the bus. (where are the horses?)<br />
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What really amazed me were the senior citizen and japanese children doing the climb! Really something.<br />
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I was glad I got to do it... would I do it again? (NOPE). I underestimated the height of the mountain (3776m) and did not train enough for it. (I could have used more lung power)<br />
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The guides were pretty great. They were there all the way guiding us. although I hated it when they kept saying.. keep moving when all I wanted to do was stop and rest! I just felt really OLD and WORN!!!<br />
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<b>NOTES:</b><br />
---I wore a uniglo heatech under shirt and it kept me warm until tomoe kan (it was fleece coat level)<br />
--- if you don't want to bring extra jackets, you can rent one at the tomoe kan (jackets, gloves and warmer pants) I think it was 500 yen per pc.<br />
--- oxygen can be bought in cans at the huts<br />
--- you can mail postcards at the top with a special postmark from Mt. Fuji. (you can actually mail them at the summit where there is a postbox.. but I didn't get to that part). I had the people at the tomoe kan mail it for me<br />
-- sunblock, sunblock, sunblock<br />
-- drink water<br />
-- there are waling sticks for sale and each hut can stamp on your stick (300yen/ stamp)so by the end of your trip, your stick would be full of stamps. But I didn't want the extra baggage and then if I got all the stamps, it would have been about 4000 yen total. (eek)<br />
--- summer is the best time to go (late june - early sept). You bring back down all the plastic bottles and trash you accumulate.<br />
--- there are toilets in the rest huts. but they require 200 yen tip. No toothbrush facilities (you either use your drinking water or none). --- there is no water in the mountain.<br />
--- bring lots of spare change (100 yen coins or 1000 bill)... for the toilets, for the storage lockers, drinks,<br />
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If you plan to do this... hope the tips help... and for the love of GOD.. go train!!!!<br />
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here is video of a you tuber who climbed click <b><a href="https://www.youtube.com/watch?v=U1uqNsj2Ubw#t=80">here</a></b><br />
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<br />imelda@etchetera etcheterahttp://www.blogger.com/profile/16314131581712122174noreply@blogger.com1tag:blogger.com,1999:blog-8624751550254138507.post-429509977566690582015-07-08T23:16:00.002+08:002015-07-08T23:19:44.237+08:00Family time in Coron, Palawan<br />
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I have been wanting to go to Coron for the longest time. So on a whim, I booked the whole family for a 4 day trip.<br />
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We stayed at <a href="http://www.coronwestownresort.com/">Coron Westown resort</a>. I booked through agoda because of the extra 10% off I can get off the credit card promo (better check your credit card if they have similar promos)<br />
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We booked a family room (it is like a suite... it has 2 bedrooms and 2 bathrooms. - 1 king size bed and 2 queen.) the rooms were clean and nice and worked well with my family (I had 4 kids, 1 yaya and me and my husband) all for about 7,000+ pesos ($155/night). They have smaller rooms that run about 3,800 ($85/night). They are the biggest hotel in town with 3 swimming pools, a playground and spa. You could probably get a cheaper room in town (a bedspacer kind of room with no air-conditioning for maybe 500 pesos but I would rather have aircon anytime!)... The breakfasts were ok. I highly recommend the waffles. (yum)<br />
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You can prebook a airport pickup 150 pesos/ way (we booked two way so it's 300 pesos). The airport is a bit far from town... maybe 45 minutes drive.<br />
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We took the air philippines flight from manila _ note that this is a <b>propeller type plane.</b> (in case you are queasy about small aircraft)<br />
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<b>TOURS</b><br />
There are a lot of options depending on how many people are in your group and what activities you would like to do. For us, since we were 7, we booked our own boat for the island hopping adventure.<br />
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You can join a group tour when you arrive (there are tour desks when you go out of the airport)<br />
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One of the groups is <a href="http://www.corongaleri.com.ph/">Coron Galeri</a>. I was looking at their tours and I think they are quite affordable - they include lunch and snorkeling equipment.<br />
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To breakdown the tour... they have a 650/ pax one where you visit nearer sites (like siete pecados, kayangan lake etc) see their website (this includes all the applicable entrance fees to some islands)- more on that later<br />
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For us however, we opted to hire our own boat and shop for our own food in the market (across where you ride the boats). Our reason for this is that we would like to be able to control our time and where we would like to go. We also brought our own snorkel equipment.<br />
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For the nearer island hopping. We paid 2,500 for the whole boat and bought some pork liempo, fish, rice and fruits for our lunch. The boatmen were the ones who would cook all the food for us.<br />
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<b>Day 1 (</b>note. we also brought our own kiddie life vest for my 2 year old)<br />
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We first went to siete pecados ( seven sins) a protected marine park where you can snorkel and see all the beautiful sea life and coral formations (fee $100 pesos-- yes.. there are fees!) --- careful only that you don't get too near as it is prohibited to step on the corals.<br />
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2nd stop was kayangan lake ( the cleanest lake in the Philippines). warning though. before you can get to the lake. you have an uphill climb (about 200 meters) on a rough man made path (not cemented... only carved). Once you reach the top, you can get a picture taken with the view of the bay (the famous view). then you have another trek down to the other side of the lake.<br />
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We went during off peak (even then there was a line trekking up). I had with us our 2 year old and you can guess how we climbed up that hill. (huffing and puffing).<br />
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on the other side you can see a very clear lake (fee 100 pesos) - it is made up of brackish water (salt and fresh mixed together). there are wooden walkways you can traverse and from there go snorkeling in the lake.<br />
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<tr><td class="tr-caption" style="text-align: center;">cleanest lake in the philippines</td></tr>
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By the end of the snorkeling time.. it was already lunchtime and we had to go back to the boat. the boatmen had already cooked our lunch (grilled liempo, fish, rice, squid) in the boat. We went to an island where they had nipa huts for us and the kiddies had a nice time eating and then playing in the sand.<br />
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<tr><td class="tr-caption" style="text-align: center;">kitchen on board<br />
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After a fullfilling lunch.. we went to the twin lagoon. I found it a very hard swim (you have to swim from the boat to the side of the mountain to go up to reach the other side. (the path is narrow). On low tide, you can swim under a hole.<br />
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I think it was the brackish water but it was VERY hard to swim. (it was like swimming in jello). Here is what it looks like to climb.. (a bit scary since we had a 2 year old the and the rocks on the side were a bit sharp)...<br />
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<tr><td class="tr-caption" style="text-align: center;">cliffs!</td></tr>
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Day one left us exhausted from all the swimming.... so Day 2, we booked an easy day with visting 2 island (about 45 mins boat) also, since it was further away, we paid for more for the boat 4500 for the whole day hire. If you are not coming as a group, I suggest you join one of the tours from Coron galeri. You can also opt to do a calauit day trip (we didn't do that since we were super tired already)<br />
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some photos from day 2:<br />
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The snorkeling was great.. we got to feed some fish and see a lot. (relaxing day)<br />
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all the islands have 100 peso fees (so much so that the boatmen call it the 100 islands! - LOL<br />
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notes:<br />
--the marketplace (wet market) is not at all cheap.. meat and chicken are much more expensive than Manila.<br />
-- maquinit hot springs is very near town.. you can drop by as per our tricycle driver's advise, better if it nearing sunset<br />
-- tricyles are 30 pesos per person for ride into town from the hotel.<br />
-- there are several chinese restaurants in town, I just forgot the names ---<br />
-- avoid lobster king (too much hype.. lobster too expensive too!)<br />
-- there is some hiking involved going up some of the lagoons and lakes (if you have elderly or people with limited mobility)<br />
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overall.. we had fun but it wasn't the WOW trip I expected. I think I enjoyed our trip to BOHOL more see <a href="http://etcheteraetchetera.blogspot.com/2011/09/eyes-and-teeth.html">here</a> (its a 3 part blog post)<br />
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<br />imelda@etchetera etcheterahttp://www.blogger.com/profile/16314131581712122174noreply@blogger.com0tag:blogger.com,1999:blog-8624751550254138507.post-78245249045595706092015-01-21T22:33:00.002+08:002015-01-21T23:04:55.657+08:00Angkor Wat - Undiscovered Treasure<div class="separator" style="clear: both; text-align: center;">
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Some people were skeptical when I told them that I was going to Cambodia. I think the news about the civil war 16 years back is still fresh from their minds.<br />
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2015 is my travel year and I was determined to check something off my list soon. The opportunity came when the government announced a 5 day holiday for the Pope Francis visit to the Philippines.<br />
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I quickly asked my husband to book us a flight and asked my friend if she would come along. The only direct flight we could find was a Cebu Pacific flight departing Jan 15 (the day the Pope arrived) 7:30pm .... (all air travel was cancelled from 2pm- 7pm).. dilemma....<br />
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Our flight was not cancelled but we were rescheduled for a 10:30 pm flight. We were so scared of the crowd and road closures that we were in Resorts World (the mall across the airport terminal) at 12nn!..<br />
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Personally, I hate flying budget airlines but we had no choice. Aside from which, the airfare costs $300+ (expensive for budget fare and no meals)<br />
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We arrived in Siem Rap at about 11:30pm. Siem Rap itself is similar to a provicial city in the Philippines (General Santos). I already prebooked my guide- Morin Ouch before we left the Philippines and I called him when I got to the hotel to arrange for our pick up schedule for the next day.<br />
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The guides and vans are not expensive at all. It costs : $30/day for the guide $40/day for the van.. regardless of how many you are. So we spent $220 for the 3 days we spent and we were 6 people in the group. The van has cold towels and cold water for you when you need it. (included with the price)<br />
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Angkor Wat archeological Park is about 500 square kilometers (huge) and consist of a lot of different temple complexes. Some of them are : Angkor Thom (hindu temple converted to buddhist), Angkor Wat was built around 1113 AD by the Cambodian King Jayavarman II and was dedicated to Hindu Gods like Vishnu and Shiva. Likewise, their language is also based on sanskrit. (Buddhism came later on..)<br />
Entrance fee to the park is $40/person valid for 1 week and 3 entries to any of the temple complexes. Children 10 years below are free (you have to show a passport)<br />
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I am amazed how organized they are. The tickets issued even have a photo of you.<br />
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Angkor wat (highest temple).. on the bottom, there are girls in native costumes that will take a picture with you for $1.<br />
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Hindu carvings on the walls depicting various legends and tales<br />
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Ta prom (lara croft temple)..<br />
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The only temple with purely buddhist roots was the Bayon Temple (the ones with the heads of buddha on top)<br />
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Banteay Srie (the temple of women) is few kilometers outside the city. its a smaller temple but beautiful as well. (we did this temple on the second day of our trip)... there are fewer crwods in this temple compared the the big angkor Wat ones. In some areas, we feel as if we are the only people around and can take as many photographs as we want<br />
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One thing about having your own guide is that your time and itinerary is flexible. On the first day, we wanted to experience the elephant ride and see the sunset on top of the mountain. We did just that (elephant ride $20/person one way... you can opt to walk down)<br />
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Riding an elephant is one the firsts for me on this trip. (bucket list check!)<br />
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<u>Here are some other activities we did that you might want to do:</u><br />
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1. Visit the war museum and firing range - we get a general idea on Cambodian history. The khmer rouge regime. Most of the old arms in the museum are Russian. It is surprising to know that Cambodia only became "free" in 1999 after Pol Pot died. You can even try to shoot a AK-47 ($90/round of ammo... 3 of us shared 1)<br />
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2. Do a helicopter ride. Well, this one was spur of the minute on our last day. Our flight was late in the evening (10:30pm) so we had enough time to do a lot of activities. We opted for the $90 for 8 mins. (other options are 150/15mins, $200/20mins, $300/30 mins and more). I got a bit dizzy even if it was only 8 mins. you get to see the whole angkor wat complex<br />
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3. Do a ATV sunset ride with <a href="http://www.srquadbikeadventure.com/">Siem rap Quad bike adventure</a>. It was very enjoyable and we drove around the farming villages around Siem Rap. The children all came out and greeted us and we even high 5-ed them.<br />
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4. Angkor Museum. It is located in the middle of the city. It is well thought out and the exhibits are at par with European ones. (its better than the Cairo one for sure!)<br />
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We also visited the Angkor Artisans shop. Where they show how artisan from Angkor make wood, stone and silver souvenirs. (the gift shop is over priced). We also did a cultural show with buffet (the food was not that great and we were nodding off at the show)... you can use your time to go shopping in PUB STREET of the OLD MARKET<br />
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<u>SOME MORE TIPS</u><br />
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---- Best weather is Dec- Feb (cool enough and not blazing hot) The temperature when we went was about 18-27C. They say the temperatures during summer (April- June) reaches 40C! July-Nov is monsoon so rainy all the time and muddy!!<br />
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--- bring CLOSED shoes and lots of socks. The roads are rural so they are dusty. If you wear slippers, by noon, you feet would be covered with dust. My white socks were brown when i got back from the tours at night.<br />
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--- bring extra clothes and shorts that reach your knees. Being Buddhist, some temples do not allow entry if you wear short shorts.<br />
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--- bring a selfie stick<br />
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--- bring a lot of $1 bills. Most Cambodians use US $ to buy and sell. Do not be afraid to bargain. I discovered later on that my $5 genie pants was being offered somewhere else at 2 for $5. some pricing examples: pajama style pants (2 for $5), postcards (regular sized ones: 10 for $1... buy from the kids outside the temple),<br />
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---our favorite local restaurant was RED HOUSE RESTAURANT which served good local food at local prices (not tourist prices) and featured cabanas with hammocks<br />
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--- get a massage.. its really cheap! $1/10 mins, $5 for 1 hour. We did another one which was $4/30 mins in an aircon room. The masseuse was good.<br />
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--- one more thing.... there is a NORTHFACE outlet in pub street. I got a winter goose down jacket for $100<br />
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<u>MY THOUGHTS</u><br />
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Siem Rap is really safe compared to Phnom Penh which is the capital and more busy city. The vibe is more of less provincial. Its is amazing how they have preserved the buildings (some even rebuilt using German technology) and how they have bounced back from war and built such a clean and orderly tourist industry. The guides have official badges and uniforms.<br />
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Better get a guide because some areas might rip you off if you go on your own. (like the floating market which we skipped)<br />
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Cambodians have learned to sell to all Asians and thus can speak Chinese/korean/ English. It was so funny to see these 4 year olds trying to sell me postcards speaking chinese.<br />
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I stayed at the ANGKOR RIVIERA HOTEL. It was a 10 min walk to the old market and pub street. It had wifi and included breakfast. Big nice and clean rooms. The pool was nice too. We really enjoyed our trip. Even my 10 year old daughter was thrilled at all the activities we did. I do hope more people get to go to Siem Rap.<br />
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My guide: Morin Ouch (ouchmorin@yahoo.com) email him if you want to book a tour.<br />
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<br />imelda@etchetera etcheterahttp://www.blogger.com/profile/16314131581712122174noreply@blogger.com0tag:blogger.com,1999:blog-8624751550254138507.post-28633837127825990972014-04-09T10:54:00.001+08:002014-04-09T17:52:34.809+08:00Wafu GhinI think it was when I turned 40.<br />
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That's when you start thinking about how you would like to live the rest of your life. It was the same year I thought about being more healthy (thus doing COHEN). Subsequently, I also did my bucket list.<br />
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Some items listed were of course places I wanted to see and some were places I wanted to EAT AT.<br />
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Honestly speaking, I am no culinary expert. I have only recently started trying out renowned restaurants. (michelin starred ones). For one, I could afford it now.. hahaha.<br />
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So, 40. I think by now I have reached some level of personal accomplishment to accord me the privilege of eating something pricey once in awhile and not feel guilty about doing so. (or am I just trying to justify my eating journey?)<br />
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So, WAKU GHIN by Tetsuya. It is said to be the #2 restaurant in Asia. (I have been to #3 and it was really disappointing… see previous post (<a href="http://www.etcheteraetchetera.blogspot.com/2013/10/latelier-de-joel-robuchon-hk.html">HERE)</a><br />
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I was pinning my hopes that this time would be different. And wow. was it different. So different that I don't know if one blog post will be enough to tell it all.<br />
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I secured a reservation 1 month in advance since I was already forewarned that it was very hard to get reservations because they only serve dinner and only have 2 seatings. one at 5:30 and one at 8pm. The restaurant only seats 25.<br />
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<u><b>D-DAY</b></u><br />
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On the day of our dinner. We actually arrived earlier than our dinner reservations. So we walked around the Marina Bay<br />
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The room we were taken to was small and had only 6 seats (I saw other similar rooms following ours). In front of the chairs was a teppanyaki table. The waitress then introduced herself (she was actually Filipina) and asked for our drink (we ordered regular water since the meal was pricey already)<br />
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After all the guests were seated, a chef came out with a tray of ingredients. He introduced each and said these were what we were going to have for today.<br />
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*note that we weren't handed a menu so we had no idea what dishes we were having<br />
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<u>First course: Flan of Oyster with puree of Bacon and Spinach</u><br />
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This was presented to us. (the couple beside us ordered wine and sake and at this point, was having a long conversation with the sommelier).<br />
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The tofu flan underneath had a nice neutral taste to it that blended with the salty taste of the oyster. That oyster was huge and the first course really was a winner.<br />
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<u>2nd course: Marinated Botan Shrimp with sea urchin and Oscietra Caviar.</u><br />
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This one----- blew. me. away.<br />
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I was told this is their signature dish. It was decadent to say the least. The hint of saltiness of the caviar with the sweetness of the fresh sea urchin and the "bite" of the marinated shrimp was just amazing.<br />
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<u>3rd course: eel with confit of zucchini and foie gras with fresh wasabi</u><br />
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When you see the picture, you would think its just eel but..<br />
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viola! helloooo foie gras. yum!<br />
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the eel was pillow soft.. the softest eel I have tasted in my life. I don't know how they did it. The fresh wasabi was not too strong like what we get at other japanese restos. It had just the right "oomph" to balance out the richness of the foie gras and eel.<br />
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<u>4th course: Australian Abalone with fregola and tomato </u><br />
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At this point , a youngish looking chef comes out and explains the dish. He will cook it in front of us. He also explains as he cooks that a low fire is needed to cook the abalone so as to keep it tender. The couple beside us interviews him on how he became a chef and he gamely answers us… giving a good banter on techniques of cooking and how he became a chef. It feel like you are eating at someone's home actually.<br />
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He mixes aoli paste and some dressing for the base of the dish. It is actually exciting to see him at work. How he plates everything together.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipHDRON9NfH4iS-Jon3Y1-ftc6GYfkaqdIwyvWSM4iEF1rHKVhlAUJEmDo_KpXvODYivHydSM037_S0KFXRqOD1nHGzBBFOSG-ecEkrmQwvkPWm11roC31Fy9Qycse9Yp1HCeZUtQFtXvd/s1600/20131101_183044.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipHDRON9NfH4iS-Jon3Y1-ftc6GYfkaqdIwyvWSM4iEF1rHKVhlAUJEmDo_KpXvODYivHydSM037_S0KFXRqOD1nHGzBBFOSG-ecEkrmQwvkPWm11roC31Fy9Qycse9Yp1HCeZUtQFtXvd/s1600/20131101_183044.jpg" height="180" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">look at those abalone!!! (one for each of us!)</td></tr>
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I have tasted abalone only in chinese restaurants. Always laden with heavy sauces… but this was different. It was abalone… italian style. The taste of the tomato and fregola pasta is something you would not expect of an abalone dish. It was fresh and light and very italian with its tomato and aoili<br />
LOVED IT<br />
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<u>5th course: Braised Canadian lobster with tarragon</u><br />
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This was the lobster we were presented earlier… still moving its tentacles. Now, only the tails remained.<br />
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The lobster was braised for 10 minutes in front of us as we engaged with the chef with the chit chat. It was also served with bread that you could mop up the sauce of the lobster. Much like eating mussels. Slurp.. slurp .. slurp.. most notable of all the seafood dishes from the appetizer to the 5th course was the freshness of it without the fishy taste.<br />
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<u>6th course: Charcoal Grilled fillet of tasmanian grass fed beef with tetsuya's wasabi mustard</u><br />
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The beef was very well done and tender. You might call it the perfect cooked beef. (I confess that at this point.. we were getting quite full already.)<br />
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The wait staff was very attentive although you hardly notice they were there. The water glass was filled as soon as you put down the glass.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3iIV6gmlGoCEkeQHb8-D3txiYFaBi07nqjuw6hTl_RKzLzmBDaDsl2za3DhKm80F6yuZveOj3KACXn9JqSYv9Neh79NX0_LglcZvkVZhQNlQvIZopclUEgiu5IjPrnAonnTwtrfvDqpSk/s1600/20131101_192841.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3iIV6gmlGoCEkeQHb8-D3txiYFaBi07nqjuw6hTl_RKzLzmBDaDsl2za3DhKm80F6yuZveOj3KACXn9JqSYv9Neh79NX0_LglcZvkVZhQNlQvIZopclUEgiu5IjPrnAonnTwtrfvDqpSk/s1600/20131101_192841.jpg" height="320" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">wasabi mustard</td></tr>
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<u>7th course: Japanese ohmi wagyu from shiga prefecture with wasabi and citrus soy</u><br />
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This course was a interactive one in a way that you had to assemble the ingredients to form a roll. Also, the chef also grated the wasabi with a sharkskin grater. (He explained that this was so the wasabi didn't have a "metal" taste to it.) He even showed us the grater. WOW.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpKeSqZBqfjIryZGMnoZocu_w7HTWhb8uOkU8iFIA8h7zsgzAF3MxcmQexkbTf4vSmpcq5bMSf1Od76nBYr0rARHlbW9dUSc6yJkw1z0wOMfphMhjyTiqDzCKLXe3aLT6Dcg6nehUsRQ3q/s1600/20131101_194519_Richtone%2528HDR%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpKeSqZBqfjIryZGMnoZocu_w7HTWhb8uOkU8iFIA8h7zsgzAF3MxcmQexkbTf4vSmpcq5bMSf1Od76nBYr0rARHlbW9dUSc6yJkw1z0wOMfphMhjyTiqDzCKLXe3aLT6Dcg6nehUsRQ3q/s1600/20131101_194519_Richtone%2528HDR%2529.jpg" height="180" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">fresh wasabi grated in shark skin</td></tr>
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The garlic chips inside the wagyu gave it crunch and the wasabi gave it some spice.<br />
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By the end of this course, we were then moved to the main dining room. (It was already 8pm and the next seating would be coming in. It felt like a intermission. we were seated with a view of the bay and the light show outside as a bonus.<br />
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We has a choice of a hot and cold dish (me and my husband chose one of each to get a taste of both)<br />
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Consomme with rice and snapper (my husband liked this)<br />
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Gyokuro<br />
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<u>Dessert:</u><br />
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Granita of kyoto grapes<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3mvx-Oe2mg47SO7kPQslnyE91vYS4DwFlkyug7sTmwEkgD14h98b-AAFS1knkPLKiA9sz1fvziFXWn6KwcJkoEKDNQRj_fxwaNNlaEnntbVOujO2xxDlP03gwoPTztzjOlWkHix3oHVXJ/s1600/20131101_202911.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3mvx-Oe2mg47SO7kPQslnyE91vYS4DwFlkyug7sTmwEkgD14h98b-AAFS1knkPLKiA9sz1fvziFXWn6KwcJkoEKDNQRj_fxwaNNlaEnntbVOujO2xxDlP03gwoPTztzjOlWkHix3oHVXJ/s1600/20131101_202911.jpg" height="320" width="180" /></a></div>
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This tasted so far from grapes--- I have to say It tasted more like "caimito" - a local fruit we had.<br />
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Musk melon with sauternes<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-9-UWOVi2As9SlaPpK2twkKamQujep9bLm0pUijtmCv-oEE9gMphCDWK3kJ-G7HzE4mk8O3nJqVsKWAQ5sibo5197uiUeR0K9jDAKAmG5-ZRka3_rt_ePFV8EJnVwTIU6MxeqQpaK9Iym/s1600/20131101_203651.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-9-UWOVi2As9SlaPpK2twkKamQujep9bLm0pUijtmCv-oEE9gMphCDWK3kJ-G7HzE4mk8O3nJqVsKWAQ5sibo5197uiUeR0K9jDAKAmG5-ZRka3_rt_ePFV8EJnVwTIU6MxeqQpaK9Iym/s1600/20131101_203651.jpg" height="320" width="180" /></a></div>
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Mont Blanc <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVqtfgqUKPtkegcn1o-z9kvDe79DrYmStC5qenHYOKdNl_I7uz55PEPmMELiQ0Y3fL7fjRDAiHkRugFRrdJYfl1Q9Vwlr9bu3ujeUMnsvzNZyercVf2GR8FXKFSyBShEGzwATVrzUkft0m/s1600/20131101_204703.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVqtfgqUKPtkegcn1o-z9kvDe79DrYmStC5qenHYOKdNl_I7uz55PEPmMELiQ0Y3fL7fjRDAiHkRugFRrdJYfl1Q9Vwlr9bu3ujeUMnsvzNZyercVf2GR8FXKFSyBShEGzwATVrzUkft0m/s1600/20131101_204703.jpg" height="180" width="320" /></a></div>
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Ghin cheesecake---This is a very light and airy cheesecake. one of the best I have tried since it tasted more like a mousse than a heavy cheesecake.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiUpTmJ5R2_SGnC8XTQvRq3tTponU0Zgd4J4k8ytjRVPOy8JnQIrcNbwW81bh8rERmKf1R1BvkpTd1Eirr9NE81BYM4pSLKVMrDCBW3m_L_kNet1dx44oJ12l9QkmjZ3PAq2skNYYdyhA-/s1600/2013-11-01+22.40.17.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiUpTmJ5R2_SGnC8XTQvRq3tTponU0Zgd4J4k8ytjRVPOy8JnQIrcNbwW81bh8rERmKf1R1BvkpTd1Eirr9NE81BYM4pSLKVMrDCBW3m_L_kNet1dx44oJ12l9QkmjZ3PAq2skNYYdyhA-/s1600/2013-11-01+22.40.17.png" height="318" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">birthday cake for hubby</td></tr>
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<br />
coffee tea and petit fours<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR-wWvdcHKqHplys9eSlw4XCYPMc8cWr-nzNASuLniPfg_7UaO4BVSlOYgUFWWabKGcVEEFWKO2XDCmfbjD2gp2XBD8ymKgjGhRyCzOaXtEqX-gXwPRB7k1muLi0n_X2Zt0bggTT740bYG/s1600/20131101_205955.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR-wWvdcHKqHplys9eSlw4XCYPMc8cWr-nzNASuLniPfg_7UaO4BVSlOYgUFWWabKGcVEEFWKO2XDCmfbjD2gp2XBD8ymKgjGhRyCzOaXtEqX-gXwPRB7k1muLi0n_X2Zt0bggTT740bYG/s1600/20131101_205955.jpg" height="180" width="320" /></a></div>
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One of the things that amazed me was the production. It was not a meal but a SHOW. There was suspense, the production of it all. Not knowing what will come next.<br />
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Tetsuya is a genius. The only way I can describe it was like going to see a broadway show. You not only eat food but have some kind of participation, interaction plus the element of surprise.<br />
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It was only in the end where you get the full menu of what you ate. Like memorabilia.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEEJNUQPwSZqnIoRopAyF02pJVp7OIMSvdwKB266-EDk1NQEAuVqHTM42NI-_A4SfWfg0VFc-n5_luxQGJCu8_RbfWQv_3NqQmUkPTbHzZGPPw7RXcqnaeBI7SUQzivHHKeJhSnm5I5Wtv/s1600/20131101_210203.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEEJNUQPwSZqnIoRopAyF02pJVp7OIMSvdwKB266-EDk1NQEAuVqHTM42NI-_A4SfWfg0VFc-n5_luxQGJCu8_RbfWQv_3NqQmUkPTbHzZGPPw7RXcqnaeBI7SUQzivHHKeJhSnm5I5Wtv/s1600/20131101_210203.jpg" height="180" width="320" /></a></div>
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If you can splurge on a meal once in your life... I highly recommend eating at this place. hands down.. the best!<br />
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<br />imelda@etchetera etcheterahttp://www.blogger.com/profile/16314131581712122174noreply@blogger.com0tag:blogger.com,1999:blog-8624751550254138507.post-21221832516832704602013-10-26T13:55:00.001+08:002013-10-26T13:56:59.015+08:00Of wines, oils and vinegars... discovering VOM FASS<div class="separator" style="clear: both; text-align: center;">
<span style="text-align: -webkit-auto;">I was wandering the new east wing of shangrila mall when I happen accross the soft opening of this new store. VOM FASS.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpXJgTqv6QyqAQ_6lu2C6CEL2zLpY3HnAIDj_rh9ud-0pG08s9BddgjVh4Bt1EfKKGMu7m0AOh8OhmdFc8saPQXqYmSxcBAqEpSpmNkPXt2L1VnDVomKSH9LattLYwgcXhnAiwoVUeVPhq/s1600/IMG_1602.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpXJgTqv6QyqAQ_6lu2C6CEL2zLpY3HnAIDj_rh9ud-0pG08s9BddgjVh4Bt1EfKKGMu7m0AOh8OhmdFc8saPQXqYmSxcBAqEpSpmNkPXt2L1VnDVomKSH9LattLYwgcXhnAiwoVUeVPhq/s320/IMG_1602.jpg" width="239" /></a></div>
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This store is selling various varieties of liqueur, (like lemoncello from Italy, honey pear liqueur) among other things.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPQSkFnoM-tQqbx-Aw_6fWYDSAJZBF3JcP07lrHBF41yrRuV4VNxubg2sLVPYBgK8PQ_4zYYDLUOI3AQadgFrwrp8cX7NlCRyuRF4Gm-8qrPnsmd7dw1EvrzIE9CQCYS-PRPF7Wn-8rWJN/s1600/IMG_1603.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPQSkFnoM-tQqbx-Aw_6fWYDSAJZBF3JcP07lrHBF41yrRuV4VNxubg2sLVPYBgK8PQ_4zYYDLUOI3AQadgFrwrp8cX7NlCRyuRF4Gm-8qrPnsmd7dw1EvrzIE9CQCYS-PRPF7Wn-8rWJN/s320/IMG_1603.jpg" width="239" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAfRcpeRVeW9trLWWJXuBvbxUREiNbVh4DZUYacHcf8VezM3jIT-8pt9yikVubFWPDL42aZoNZir3KL40aONzb2WOnaNkAOhjiTxXX4T9lqzjAyv0E8D8Rf-eE7rFwIlump4FqG8rxU7bV/s1600/IMG_1604.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAfRcpeRVeW9trLWWJXuBvbxUREiNbVh4DZUYacHcf8VezM3jIT-8pt9yikVubFWPDL42aZoNZir3KL40aONzb2WOnaNkAOhjiTxXX4T9lqzjAyv0E8D8Rf-eE7rFwIlump4FqG8rxU7bV/s320/IMG_1604.jpg" width="239" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTMxTUHmbTktgPGK7fiJVPnaIS9oxvYuke4vBHValWHPljqBpGNZHCZMezA4ADz8MdNHj0dpmT25WS7Uy94OD-osVvlpjmNHlH9lJf00E5br6rk83iQluR9LhtA0Qx8XYmI6nv20XWUxnJ/s1600/IMG_1605.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTMxTUHmbTktgPGK7fiJVPnaIS9oxvYuke4vBHValWHPljqBpGNZHCZMezA4ADz8MdNHj0dpmT25WS7Uy94OD-osVvlpjmNHlH9lJf00E5br6rk83iQluR9LhtA0Qx8XYmI6nv20XWUxnJ/s320/IMG_1605.jpg" width="239" /></a></div>
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They have a variety of oils from argan oil, sesame oil, walnut oil, garlic oil, chili oil and even white truffle oil!. You can taste them too. The truffle oil really tasted like truffles. The prices are quoted per 100ml. They have a menu of recommended combinations of oils and vinegars if you are confused at all the offerings.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcHbmBhEV_2xb7NcxpIzAZGqEIieaWHez3YfdJfSlLiaPS0ygqN8cUf0_d__W19E-89HPPkrTlk4suDRT46v4_L2ShDkkq_9cu9MnRA2JHhDpd1FOYi3iwJ8D06d-H96JHWBYg1rR7bV8j/s1600/IMG_1606.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcHbmBhEV_2xb7NcxpIzAZGqEIieaWHez3YfdJfSlLiaPS0ygqN8cUf0_d__W19E-89HPPkrTlk4suDRT46v4_L2ShDkkq_9cu9MnRA2JHhDpd1FOYi3iwJ8D06d-H96JHWBYg1rR7bV8j/s320/IMG_1606.jpg" width="239" /></a></div>
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They also sell a variety of malt whiskey, rum and brandy. Since I don't drink, I don't know if they are any good. But you can get a free taste. (although some are quite pricey!! 3000/100ml! gosh dang!)</div>
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I really like the balsamic selection ... I use a lot of balsamic.! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs6a-L-SZiHyODqm-nd46-pl2wdMK0Mgbz80xrNyThExyMsTlcEiFMKkEAbUAEH-Ufd7MyjcX4CTqJcsq2sIGGtHtcv2QFX8fI-0XVLQ6MUV3RK496v7Y0595PW8azYJ2lywF5hGceJdr-/s1600/IMG_1610.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs6a-L-SZiHyODqm-nd46-pl2wdMK0Mgbz80xrNyThExyMsTlcEiFMKkEAbUAEH-Ufd7MyjcX4CTqJcsq2sIGGtHtcv2QFX8fI-0XVLQ6MUV3RK496v7Y0595PW8azYJ2lywF5hGceJdr-/s320/IMG_1610.jpg" width="239" /></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheprq69-m4NjCxMsw7fpM8plVzgs1pOUJW_O_F8jvd8A-X3324ByTxsdsRy6IuVryKJOp93nB7kTBcWrHZV7wQZXPX2k5YIYJ8xAXkDUC-lP79Lwmr__l9cFi71eW7EkfGBz31x7JSwPMm/s1600/IMG_1611.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheprq69-m4NjCxMsw7fpM8plVzgs1pOUJW_O_F8jvd8A-X3324ByTxsdsRy6IuVryKJOp93nB7kTBcWrHZV7wQZXPX2k5YIYJ8xAXkDUC-lP79Lwmr__l9cFi71eW7EkfGBz31x7JSwPMm/s320/IMG_1611.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">liqueur sélection</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr3BEe4o99Czyq_x1XnDQYoq9rMsFNvNHQnO-E3bJjueayXYhS5aOCBeKe8B8xc-b9emEBz17mXmlPXWvLL4MrLfu6oiCMUbiNYSPifKrvIV5_4J8c1wezGKCRcCcGUvxiO50PJ0pMkbgM/s1600/IMG_1612.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr3BEe4o99Czyq_x1XnDQYoq9rMsFNvNHQnO-E3bJjueayXYhS5aOCBeKe8B8xc-b9emEBz17mXmlPXWvLL4MrLfu6oiCMUbiNYSPifKrvIV5_4J8c1wezGKCRcCcGUvxiO50PJ0pMkbgM/s320/IMG_1612.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">coffee liqueur</td></tr>
</tbody></table>
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You buy bottles to put your selections....! I think these are pretty good as gifts. Don't you?</div>
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<tr><td class="tr-caption" style="text-align: center;">what i went home with</td></tr>
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The aceto balsamico maletti is quite nice.. really thick consistency.. like balsamic cream. I was told it has been aged for 15 years. (price: 720/100ml). Cooked with it this morning. pretty good stuff. I also bought raspberry balsamic vinegar. I want to try it on my salad. One of the others that I liked was the Honey vinegar-- which I might try when I go back. You can refill the bottle you bought from them and try other varieties of oils or vinegars. Might do that after I finish what I bought.<br />
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VON FASS also has a US website <a href="http://vomfassusa.com/">here</a> in case you want to take a look. The young people behind the counter when I went must have been the local franchisees. Pretty young and innovative I think.<br />
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The shop is located at the lower ground floor of East wing Shangrila plaza right beside the showroom of delonghi.<br />
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<br />imelda@etchetera etcheterahttp://www.blogger.com/profile/16314131581712122174noreply@blogger.com0tag:blogger.com,1999:blog-8624751550254138507.post-54279021479019697872013-10-14T15:33:00.001+08:002013-10-14T15:53:00.449+08:00The Luxe Manor<div class="separator" style="clear: both; text-align: center;">
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ICE ICE BABY... DUN DUN DUN DUN DAD DA DUN DUN.....<br />
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-- this room reminded me of that song.. hahaha (love the fur on the ice chairs... !!!)<br />
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<br />
So, since we are talking about HK and my trip, Let me just say that I LOVE <a href="http://www.theluxemanor.com/"><b>T<u>he luxe manor. </u></b></a><br />
<b><u><br /></u></b>
One of the hotels I frequent because of the wonderful interiors and superb service as well as its proximity to the subway and eating places.<br />
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For this trip, I got UPGRADED to one of its suites. THE NORDIC.<br />
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I joined <a href="http://www.slh.com/">the small luxury hotels of the world</a> (its free to join) and one of the perks is you get upgraded.<br />
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I had been previously upgraded to the suite MIRAGE (sorry forgot to take pics).. they actually name all the suites and every suite is decorated differently. I would love to get to try them all.<br />
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THE NORDIC suite is decorated like its in Scandinavia<br />
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<tr><td class="tr-caption" style="text-align: center;">the powder room - notice the "ice" basin</td></tr>
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the living room with the cool "ice" chairs</div>
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we even have a nespresso machine</div>
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ice blocks with fur cover. COOL</div>
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the bedroom</div>
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don't you just love the snowflake carpet?</div>
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lamp shaped like ice...</div>
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where can I buy these door knobs?</div>
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Coming home to this is zoo relaxing. having endured a nightmare dinner <a href="http://etcheteraetchetera.blogspot.com/2013/10/latelier-de-joel-robuchon-hk.html">HERE</a>... if you have a chance. Stay at this hotel.. you get free wifi and breakfast is included. (smoked salmon anyone?)</div>
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<br />imelda@etchetera etcheterahttp://www.blogger.com/profile/16314131581712122174noreply@blogger.com0tag:blogger.com,1999:blog-8624751550254138507.post-22930902322249958452013-10-14T14:57:00.001+08:002013-10-17T10:12:46.809+08:00L'atelier de joel robuchon- HKI was so excited to be able to get a reservation at L'atelier d Joel Robuchon. --- michelin starred restaurant in hk.<br />
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First of all, let me tell you that I don't often dine at Michelin starred restaurants. But what the heck. I am at that certain age that I want to experience a little what a Michelin starred restaurant would taste like. Plus JIN (a food blogger in Manila gave it 3 hearts -- which I assume a sign that it's good)<br />
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For this trip, I was with a friend and we had to do some work first before our scheduled dinner. As we were running late, I had to call the restaurant to say we needed to move our reservations from 7- 7:30pm. From our hotel in Kowloon, we had to take the subway to Central (HK side). Whadda you know? Central is HUGE!!! and we had to huff it and run because we got off the train at about 7:15pm.<br />
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My friend was wheezing from all the running we had to do---. We ran to Exit G ( Landmark.) and I think we did 100 meter dash from jumping off the train.<br />
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<tr><td class="tr-caption" style="text-align: center;">where we are seated</td></tr>
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The restaurant is actually located on top of two other of Joel's restaurants- one is a bakery and another is like a cafe. This one is more fine dining (I guess business is good..!-- 3 restos in one place).<br />
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We were ushered in and got seated, like the rest of the patrons at the bar with a view of the open kitchen. In front of us was a autumn inspired display of pumpkins and leaves (plus a few star anise)<br />
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My friend (and also client ; was my date for tonight and I ordered the tasting menu... hk$880). I assumed this one is the best selection.<br />
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Don't even bother with the wine list (which by the way comes in either a book about 3 inches thick or an ipad version... either of which I couldn't afford since per glass rates is about hk$220 per glass... a meal in itself!<br />
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<tr><td class="tr-caption" style="text-align: center;">the "tome" aka wine list.. its like war and peace! you'll get hungry before you get to the last page</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">our menu</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">basket of bread!!!</td></tr>
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We were given a basket of great looking bread. I had to taste some of it to see what its all about.<br />
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<tr><td class="tr-caption" style="text-align: center;">bacon bread... a bit salty!</td></tr>
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One thing about the restaurant was it was well staffed. There was one waiter for every side and you didn't have to ask for your water to get refilled.<br />
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The first course. <b>amuse bouche: </b>literally translating to "mouth amuser" (I googled it)... this one consisted of chestnut mousse (left) and a foie gras moussse (right) with a ginger topping. -- hmm.. nothing spectacular. I had to swish the mouse around to try to figure out the taste.<br />
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Second course: <b>le foie gras </b>- foie gras cubes and jelly beef consomme on chilled daikon "veloute"<br />
(googled veloute - its means sauce)<br />
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After a cold appetizer.. I was ready for something warm. Lo and behold. a COLD soup. see the dark colored jelly? that's the beef consommé. (like soup I put in the fridge and scooped out). the cubes are my foie gras----looked like something sliced out of a can. I swished the dots around and tasted the cold soup. Finally, I quipped to my friend " I wonder when the michelin star would come in.. coz I certainly can't taste it!!!" - she laughed at that one cause it was what she was thinking at the exact same moment but she was just too shy to say so since I was footing the bill... hahahaha<br />
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We were hopeful though.... so 3rd course - <b>le homard - </b>Maine lobster fricassee with spelt risotto and lobster coral emulsion.<br />
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This was a so so dish. the foam hinting of lobster. the risotto was ok but not wowing us. (I guess our expectations were high).. It had a hint of cayenne in it, so you had a back end kick of spiciness. my friend barely finished her dish. I had a hard time eating since I was trying to find the ingredients in the dish and looking to say it was delicious. (pls pls let the next one be delicious!!! was all we could both mutter!! hahaha)<br />
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4th course - Iberican pork- <b>Le porc Iberique. </b><br />
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with a side dish of very very creamy mashed potatoes<br />
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We were so underwhelmed. I was ready to cry from frustration, not only because the meal itself cost so much ---- we had made an effort (running) to get to the restaurant.<br />
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OH Joel!!!!<br />
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Dessert at last..... one of the things I love about eating is dessert. I was half afraid to taste actually.<br />
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<b>La mange - </b>black pepper "bavaroise" with passion fruit cream and mango sherbet. Our waiter had a hard time remembering the dessert and sometimes, we couldn't even understand him because of the HK accent to his english. Good thing I took a picture of the menu. The sherbet is the one on the middle with the tulle on top. This was ok too *see the foam on the sides again. The black pepper on the bavarian cream was puzzling. It was like what's it for? it didn't do anything for me. It tasted like cream WITH PEPPER.<br />
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Me and my friend were discussing what we missed with this meal.<br />
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Was it that we lacked finesse?<br />
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Was it that we weren't "cultured" enough to appreciate this meal?<br />
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I have had other meals. Meals that made me say "wow" and it blew my socks off. This was none of the above. Hoenstly? The most appreciated part of the meal was the FREE macarons and gold covered maltesers they serve at the end... and the coffee. Yeah. they serve great coffee<br />
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<tr><td class="tr-caption" style="text-align: center;">I wanted to ask for more of the fold covered crispies. Just so I can validate the moolah spent</td></tr>
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Would I recommend this restaurant? probably not.<br />
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My friend reasoned that maybe if we had a different set or lunch menu it would have been different. MAYBE. But for a michelin starred restaurant, I would expect EVERY meal would wow me. This was listed #3... mind you. #3!!! in ASIA. </div>
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They handed me a gift after I paid.... banana bread! Gave it the next day to my HK supplier. wonder if he enjoyed it.<br />
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imelda@etchetera etcheterahttp://www.blogger.com/profile/16314131581712122174noreply@blogger.com0