Hotel & Dining
Yes, you got it right! A new hang-out is now open along Zeppelin St. in Hensonville, Angeles City . Bake n’ Brew Café brings new experience to coffee monsters and cake lovers. For all the people who love chocolates and sweets, try their creamy and yummy white choco cheesecake.
A cozy place for coffee!
New coffee experience at Bake n' Brew!
Bake n’ Brew also offers special blends of fruit-based coffee and drinks while one can enjoy the cozy and comfy ambience of this delightful coffee bar. Also try their white café mocha with their original concoction of white choco sauce. Tastes heavenly, indeed.
Sweet and addictive!
A heavenly, creamy, frothy drink!
So what are you waiting for? Try Bake n’ Brew and learn more on what’s brewing in this part of the city. For other details or inquiries, contact Chrys Rodriguez at chrysrodriguez[at]gmail.com.
The gentlemen behind Bake n' Brew
Thai cuisine is considered among the world’s most delicious, with a unique blend of particular tastes: spicy, sour, sweet, and always highlighted with citrus either a lemongrass or lime.
Pad Thai Shrimp
In our recent trip to Bangkok, I tasted one of the best and savoury grilled Tilapia (sometimes known as St. Peter’s fish) dipped into a sweet and spicy vinaigrette.
And there is Pad Thai, the country’s famous rice noodle mix with eggs, fresh shrimp, shallots, salted radish, tofu, bean sprouts, fresh chives, sugar, roasted peanut, tamarind sauce, chili pepper and other spices. It is a complete meal that would surely appease your appetite.
The Chicken satay is another wonder. Satay is originally an Indonesian dish. A special blend of coriander seed, cumin seed, chopped garlic, grated ginger, fish sauce, curry powder, turmeric powder, coconut milk, palm sugar and of course a juicy skinned, boned and bite size cut chicken breast grilled into perfection.
Satay
You can easily find these food anywhere in Bangkok, in streets, restaurants, and hotels. Also, there are lots of pastries, salads, and fruit concoctions around the corners while my favorite is the fresh Dalandan juice in bottle sold for only 20 baht. Truly refreshing!
So if you visit Thailand, make sure you go out at 4 pm onwards to make time for a food galore around downtown Bangkok. (Story by Mini A. / Photos by Trends and Spots)
Starving?
Out to look for freshly grilled pork or chicken marinated in secret recipe and a different kind of sauce? Try this out!
Hot and savoury
A newly opened stall across the terminal of SM Clark offers barbeques cooked in a different way. Bonnie’s Country Grill boasts of their barbeque. Grilled in an evenly distributed heat is what makes it tender and tasty.
Bonnie Soliman started her business in Tarlac grilling on the roadside. With only 500 pesos as her initial capital, a grill borrowed from her sister in law, and a handful of courage and determination, she was able to speculate that she would make it big as an entrepreneur.
A management graduate, Bonnie, at first was hesitant to sell barbeque in the roadside of Tarlac. Because of the free taste-test courtesy of her father, Soliman’s barbeque grew increasingly popular. Giving his friends a taste of her barbeque during mahjong sessions, her father paved the way in boosting her confidence even more. He even made a special grill designed to distribute heat evenly s that the barbeque gets just the right amount of heat.
According to Soliman, the secret to her success is her perseverance and her willingness to handle criticism constructively.
(From left-Odi Anicete, Ric, Boy Santiago, Venus, Bonnie, Rona, Myra and Mini)
“It’s more than selling barbeque I also make sure I give my customers good service. What they really like about mu barbeque is the taste, and of course the quality. I use no preservatives because my family also eats it. I also listen to what my customers have to say about the taste and quality of my barbeque. This is the only way I can improve and ensure the continued success of my business,” she explains.
Bonnie’s Country Grill has has turned out well that Soliman has gone into franchising. a franchise fee of P150,000 – including a two-year franchise agreement, an operations manual as well as assistance and training – entrepreneurs are assured a return on their investment in as little as two to six months.
Chechebureche (Formerly Five Against the Wall)
Indeed, Bonnie Soliman is an inspiration to aspiring business men. Her passion for food has taken her to where she is now. She doesn’t dream anymore to make it big in the corporate world. She claims to have found immeasurable rewards in being an entrepreneur. What’s more rewarding is when customers say that her barbeque tastes good, that couldn’t be bought. And that alone makes her feel real good. (Story by Rey Pineda/Photos courtesy of CL Daily)
A gourmet experience that truly soothes the palate, Around the World in Seven Plates is one of the best dining experience I had in the past eight months. Last week, my sister Den and I were invited by Mr. Dan Tayag in a simulation exercise by a class of Chef Deo and Denise Tayag at the PWU Angeles. And behold, what a lucky day for us because we were given a seven-course fine dining service along with 20 other guests that include the well-loved Renato “Abong” Tayag Jr. and his son, Jumbo with wife and friends. Our good friend Robbie Tantingco of the Holy Angel University was also there and shared the sumptuous dinner with us.
Around the World in Seven Plates is colourful fusion of different cuisines from South East Asia, Australia, Russia, Africa, North America, South America, and Europe. The first course is a special blend of Vietnamese snack Goi Cuon with Nuoc Leo, our very own’s Tokwa’t Baboy, and Thailand’s popular street food Som Tam, fresh salad made in huge mortar and pestle called Krok Hin.
- South East Asia (Vietnamese snack Goi Cuon with Nuoc Leo, our very own’s Tokwat Baboy, and Thailand’s Som Tam)
This was followed by Autralia’s champion Aussie Meat Pie on Pea soup, a dish unique in southern Australia which is made of minced meat pie floats in a sea of thick and savoury pea soup.
- Aussie Meat Pie on Pea soup
The third course is Russia’s Blini with Smoked Salmon Mousse followed by Africa’s delightful dish called Kuku Paka with Couscous. This is a chicken coconut dish from Swahili in Eastern Africa which has an obvious Indian influence because of the use of curry and coconut milk. Couscous by the way is a wheat-like grain that is also popular in Morocco.
- Russia’s Blini with Smoked Salmon Mousse
As if we are not yet full, the PWU cooking class served a tasty Mini Burger with Fries and Coleslaw after. This is a popular North American dish that can be served in a hundred different ways.
- Mini Burger with Fries and Coleslaw
And the last but not the least is Europe’s Mille Feuille, a layered dessert traditionally made of puff pastry and pastry cream; Affogato, a coffee-based dessert in which a shot of espresso is poured over a scoop of vanilla ice cream; and Belgian Chocolate Cake, the best chocolate in the world that is traditionally made by hand.
- Mille Feuille,Affogato, and Belgian Chocolate Cake
What a night! Our special thanks to Finina Ocampo Galang, PWU administrator and Donna Ong, the school marketing consultant. And also to the class members Ryan Dizon, Jaasiel Santos, Kim Marcelo, Julie Reforma, Mark Phiel Dizon, Emmanuel Von Ezequiel Anada, Jeanne Loren Tuazon and the others.
- PWU culinary arts class
PWU class members
PWU is located along Sto. Entierro St. in Angeles City. It offers a lot of classes like culinary arts, hotel and restaurant services, household services, caregiving and one-year health services. (Story by Mini A./Photos by Trendsandspots)
