New branch Max’s Forbestown in Fort Bonifacio opens its doors with a bang! After its grand launch to the media yesterday. It officially starts it operations today. And to make it more exciting for its loyal customers, they are bringing back the Chicken All You Can fever!
Max's Chicken All You Can
The Chicken All You Can promo is for one day only. So if you are nearby, around the area, or even far away, you can join the Grand Opening of Max’s Forbestown in Bonifacio Global City today – Friday, January 28, 2011.
Chicken All You Can
On a first-come-first-serve basis, enjoy the Chicken All You Can for only P199, inclusive of 1 rice and softdrink from 12nn-2pm, 6pm-10pm (dine-in only).
Chicken-All-You-Can Details:
After Chicken All You Can
Chicken all you can fever only at Max’s Forbestown Center.
Promotion is only valid on January 28, 2011 from 12:00 NN to 2:00 PM and 6:00 PM to 10:00 PM.
All you can eat chicken is inclusive of 1 rice and a softdrink for only P199.
Situated in Taguig’s bustling commercial district, the two-storey branch caters to young urban professionals of Fort Bonifacio and executives of Forbestown community. of course, it still has its ‘sarap-to-the-bones‘ fried chicken, pancit canton, kare-kare and lumpia. You would also notice their own-branded catchup in contrast to the previous Jufran.
Max's Forbestown
Jim Fuentebella - Max's VP Corporate Marketing
Although there are parking spaces nearby, they can easily get filled during rush hours or meal time. So for your convenience, Max’s Forbestown also offers valet services.
Max's Baker's Corner
“People come together because of something they all share – the love for good food.”
“We bring this experience to a higher level by offering something new, yet distinctly homegrown to pique our customers’ appetites. This year, Max’s has ventured into another feat by targeting the young and upscale market of Bonifacio Global City,†says Bobby Simborio, Corporate Communications Officer for Max’s Group of Companies.
Max's Forbestown Center Interiors
Max's Restaurant - the 'House the Fired Chicken Built'
Max's Forbestown 2nd Floor
The modern yet traditional architecture of “the house that chicken built†is inspired by the store design of Budji Layug and Royal Pineda while the Max’s service crews uniforms are by internationally-acclaimed designer Rajo Laurel. A visit to the second floor reveals a wider space that can be converted into four function rooms separated by glass panels for business meetings, weddings, christenings, debuts and kiddie parties.
Remember, the Chicken All You Canfever is only for today, so hurry up! Max’s Forbestownis located at 26th St. corner Forbestown Road, Forbestown Center, Bonifacio Global City, Taguig.
I would like to share an experience when I got invited to a gathering entitled “A Bite of Perfection.“Â It was a cooking demo experience with Chef Jackie Laudico a few months ago by the Saturday Brunch Club envisioned for The Meranti at Two Serendra in Fort Bonifacio.
It was a sunny morning with lots of lush green open spaces leading to the Dolce funciton room. The event started with a tour around Two Serendra. This was followed by Chef Jackie Laudico’schocolate making demo.
Chef Jackie Laudico shared that pralines are common in Europe. These are the same chocolate pralines we see in chocolate shops like Leonidas and Godiva.These are also usually free from preservatives and made from cream, chocolate batter, and sweetener if needed. Flavors can also be added to complement with chocolate like coffee.
She also shared some choco trivia that pure chocolate melts at the human body temperature of 37%.
Chef Jackie Laudico Getting Ready
Chocolate Creation demo by Chef Jackie Laudico
With polycarbonate molds from Belgium on the table, Chef Jackie prepared Belgium and Swiss Chocolates, and a bottle of Grand Marnier (orange liquor) on the side. She started by transferring the warm chocolate from the bowl to the marble slab to cool it. Aside from maintaining the temperature stable, spreading around the chocolate continuously help good crystals are develop as well. These enables it to have proper gloss, snap, fluidity, and won’t easily melt in your hands when held.
Chef Laudico in action
Chef Jackie poured the chocolate into the mould where it is further cooled. Excess were scraped and the mold tapped. The tapping procedure removes tiny air packets from the inside.
Let it stand until a thin shell forms and pour out the excess.
By this time, you are ready to make the ganache (filling) and when the mold is ready, you can tap out the rest of the chocolates (non-shells). For pralines, it is ideal to have the shells as thin as possible, shares Chef Laudico.
Let it stay overnight to contract and have the chocolates breathe out.
The Video
And it’s done! Check out this video of the chocolate creation:
Buffet at Two Serendra
A hearty lunch followed with a buffet of roast Rosemary Lemon Chicken in white wine gravy, penne with roasted garlic with shrimp & basil, baked salt crusted whole salmon with dill caper aioli, Paella rice, free range chicken minestrone, Grilled vegetables with parmergiano, and a trio of chocolate mousse.
NomNom Club with Chef Jackie Laudico
As discussed in the Q&A with the project team, a similar concept and experience is what the creators of the Meranti have in mind – a 50 square meter Culinary Studio targeted to cater to the future Meranti residents’ cooking passion. Perhaps we’ll have another round of praline chocolates with Chef Jackie Laudico then. What a delicious idea! 🙂
The Max’s Crispy Pata Feast is a a complete meal suitable for a group or family of four. The set consists of a serving of Max’s large-sized Crispy Pata, a serving of Sinigang na Tiyan ng Bangus, 4 servings of Rice, 4 softdrinks, and 4 Buko Pandan single-serve cups. All for P865.
Max's Crispy Pata Feast Meal
NomNom Says
Crispy Pata Bone
Just a few months after their previous promo of “Chicken All You CanP165,” here’s the next one.
Although our table group hoped that the crispy pata meat was more fork-tender, we were able to finish it up nonetheless. 🙂
Undeniably, crispy pata would always be a hit in any Filipino dining table. It was amusing as well that the served crispy pata indeed looked similar to the one in their promotional photos. 🙂
Tiyan ng Bangus
The sauce mix of Max’s was also good and very Filipino with all the common spices. It was also crunchy-crispy, standing true to it’s name.
Ironically, we enjoyed the Sinigang na Tiyan ng Bangus more.
The four chunks of Tiyan ng Bangus meat was immersed in a mildly sour sinigang soup and vegetables.
It was our champion of the night.
Sinigang na Tiyan ng Bangus
It was capped by four servings of solo Buko Pandan served by waiter Kim. Buko Pandan is one of my favorite so I asked for the cup of Buko Pandan they didn’t touch from the other table (sayang naman, di ba?). 🙂
4 Servings of Buko Pandan Solo
Max's New Delivery Uniform and Bike
Max’s also presented the new uniform set for delivery including the new bike design incorporating the electric and luminescent labels for Max’s delivery.
Savings
If you compute all the items individually off the menu, your total bill would have been P1206; which means savings of P341 if you’ll be having the Crispy Pata Feast meal instead.
Max’s Crispy Pata Feast is currently available (since January 20) until February 20, 2011 in all Philippine Max’s Restaurant branches nationwide for dine-in or take out.
At a conservative estimate, I think I had about 8 different shrimp dishes in that single night last weekend.
This seafood buffet included the classic drunken shrimp, fried drunken shrimp, grilled shrimp, shrimp skewers, Thai-style Shrimp kebab, shrimp salad, ‘Suahe‘, Shrimp & Oyster, and Seafood Risotto – whew! (I think I missed one) 🙂
They also had a drink called ‘Ocean Deep‘ which is a combination of blue lemonade with soda.
Crabs
Ocean's Surf Shrimp
Salmon & Shrimp Salad
The Drunken Shrimp was courtesy of Chef Brammer who hand-picked the live shrimps direct from the aquarium into the cooking pan, added the liquor, shook the mongkok, and added the spices.
Chef Brammer of Marriott Cafe
Of course there were other seafood dishes including a gigantic Fried Lapu-lapu,Rock Lobsters, Tempura, Salmon, and other fish dishes.
Sinigang na Salmon
Recommendations
Aside from the fresh and delectable shrimps, the Sinigang na Salmon caught my palate’s fancy.
I suggest you grill the lobster against eating it as it is. This could remove possible unlikely aftertaste.
The Shrimp & Seafood Risotto is also highly recommended that night. The sticky risotto mixes well with the creatures of the sea. 🙂
Rock Lobsters
Thai-style Shrimp Skewers
Salmon & Crabs
Seafood Risotto
You could also have a seafood-break once in a while with other preparations such as Roast Beef, pasta, pizza (which had seafood flavors as well), fruits, and desserts among others.
Roast Beef & Fruits Buffet
My 4-servings of plates excluding dessert
More Seafood...Giant Fried Lapu-Lapu & Tempura
finally... desserts 🙂
Lastly, buffet dining is always better as a group activity. 🙂 It’s always better to indulge with your relatives, friends, or loved ones. It’s something you don’t do alone or just in a pair.
Marriott Cafe in Marriott Hotel Manila is open everyday from 6:30am to 11:00 pm. The Ocean’s SurfSeafood Buffet is available Fridays and Saturdays at P1,750 nett (adults) and Php875 (children). Children 12 years and below get in half the price, 6 years old and below get in for free.
We express out gratitude for your positive response and to those who helped promote the contest to their friends and networks. We also had to extend the contest from Christmas to the first week of January to give chance to those on vacation or those coming home from the provinces during the holidays. Nonetheless, together with this extension is an upgrade of the prizes. The first prize was increased from P2,000 to P3,000. The second and third prizes were also upgraded.
In total, Magnolia Ice Cream is giving away P6,500 worth of gift certificates (GCs) to our Top 3 placers. And as promised, the winners will be announced today.
It was no easy task for the judges from Magnolia and NomNom Club to score the entries as most of them are outstanding and made us want to get some ice cream as well. It was good that we were in the San Miguel Corp office when we had our first meeting and deliberation of the entries. It was easy to have some servings of Magnolia ice cream around. 🙂
The scores were completed and averaged based on the contest criteria:
Creativity and Writing Style – 50%
Originality, Grammar & Adherence to Theme – 20%
Photo Quality and Relevance – 20%
Overall Impact – 10%
Some entries were very creative but suffered from grammatical errors while some were also affected with the photos they used (remember the mechanics stated early on that it should be yours and does not infringe any copyright).
Fast forward to today and without further adieu, the winners are:
Congratulations to the first placer! You will receive P3,000 worth of MIC gift certificates while the second placer will receive P2,000 MIC GCs. You read it right, there are two who tied at 3rd place so each of them will receive P750 worth of MIC GCs. You will receive an email in the addresses you provided in the comment section within this week.
“But wait, there’s more!” 🙂 To the fourth to ninth placers, you automatically get exclusive invitation to an upcoming Magnolia Ice Cream product party to be held by end of February 2011. Details to be announced by mid-Feb in this blog as well.
It was a busy day, but right after my classes, I proceeded on to Eastwood City for the Carnation Bloggers Night held last night at Buenisimo in Eastwood Mall.
The program started with host Issa Litton welcoming us. After which, China Cojuangco held a cooking demo of Beef with Peppercorn Sauce; of course, with Carnation as one of the ingredients.
It was also my first time to know that China is the face of Carnation’s Facebook Page called Cook At Home.
I recently participated in their page and shared a photo of mine taken last night.
I hope you find it succulent and earn a “LIKE” from you guys. Please, please, please, NOW NA! 🙂
Beef in Peppercorn Sauce
Carnation Dishes
The highlight of the night followed – a dinner buffet of six dishes created by Chef Chris of Buenisimo used with Carnation products and ingredients.
They are the following:
Main Course:
Canadian Glazed Ham
Lengua Legislativa
Tri Color Pasta with Salmon Cream
Croquettas De Pollo Con Huevos with Aioli
Desserts:
Chocolate Truffles
Panacotta
Buenisimo Chef Chris & Carnation Evap
Tasting the Carnation Dishes
The Canadian Glazed Ham‘s sauce was good (perhaps because of the Carnation ingredient, lol) [top photo], but I expected more from the quality of the ham itself, I wonder if they used CDO Holiday Ham? 🙂
Although Lengua Legislativa hinted much of menudo more than lengua, it was my second top choice in taste. It was tender and the mixture of the ingredients, delectable.
Buenisimo @ Eastwood Mall, Eastwood City
Tri-Color Pasta
The Tri Color Pasta with Salmon Cream topped my bill for its delightfully creamy sauce and taste. As the name suggest, a tri-color pasta is a combination of three color pastas – yellow, red, and green. The yellow pasta is made of durum wheat flour, water, and sometimes with eggs and salt similar to a fresh egg pasta. The red pasta is similar to common pasta but flavored with tomatoes while the green one is flavored with spinach.
However, a fellow at the dining table suggested that the cream should not have been ready-mixed with the pasta at the presentation buffet. Since the event started late, plus the cooking demo, and bloggers had to take photos, this consumed time and affected the noodle’s firmness (al dente).
Croquettes
Chocolate Truffles
Last from the main courses is Croquettas De Pollo Con Huevos with Aioli.
Crispy on the outside and chewy on the inside, the deep fried croquettes coated with beaten egg and bread crumbs was accompanied by a garlic-flavored mayonnaise.
Desserts were the lush and rich chocolate truffles and corn-topped panna cotta. The panna cotta was good but the corn can be better. The chocolate truffles championed the desserts category and ended the night in bliss.
Panna Cotta & Chocolate Truffles
Lengua & Corn-Topped Pannacotta
Finale
Towards the end of the night, Lengua Legislativa was declared as the Blogger’s Choice. If only China‘s Beef with Peppercorn Sauce was included in the line up of dishes, I bet it would have won the Blogger’s Choice. Overall, it was an interesting Blogger’s Night with Carnation
This could be confusing sometimes, but it could also be good since there are more options.
But Smart C+ health drink, a newcomer, focuses on providing one particular aspect – Vitamin C. A box of Smart C+ was sent to our house a few days ago and so I tried it.
Smart C+ Juice Drink
Vitamin C
Mind-breaking school work, stressful jobs, intense sports, late night parties, and the toxins such activities produce is what SmartC wanted to address with its high content of Vitamin C. Just like me who wear multiple hats as a college instructor, online PR consultant, and professional blogger, 24 hours a day is lacking. With a few hours of sleep amidst all that, I certainly need a good dose of Vitamin C. Add to that Smart C+ as well. 🙂
Read the Label
But I’m not the type of person who easily submits to advertisements and gives the nod. Read the label. A quick read reveals its “Vitamin C 320%“. It means that each 500ml bottle contains 500mg of Vitamin C or more than three times the recommended daily allowance (RDA)- I believe that’s more than enough. 🙂
SmartC+: Reading the Label
The Science Behind
We all know that Vitamin C can protect the body and help the immune system recover with the provision of anti-oxidants. But going a little deeper into the biological and chemistry side of things, a low vitamin C in the body means weaker collagen. Collagen provides our cells with strength, flexibility, and resilience to bind tissues, skin, muscles, and other areas. Vitamin C then helps the body to produce and maintain the needed collagen to assist cells recover from it’s daily and usual functions.
Other nutrition facts include 110kilo energy calories. Those on a wight-monitoring frenzy would be happy about the zero fat (both saturated and trans fat) content as well. Oishi’s Smart C+ has natural fruit juice and no preservatives added, no artificial coloring, and no artificial sweeteners.
3 Flavors
Smart C+ natural juice drink comes in three flavors: Lemon Squeeze, Orange Crush, and Pomelo Grapefruit. The Lemon Squeeze flavor is indeed on the citrus side. But if you prefer something fruity, choose the Pomelo Grapefruit flavor. This is also my favorite among the three.
The Orange Crush flavor is somewhere between the two. 🙂 Best when served chilled, the 500ml bottles in the photos are good for two glass servings each. Check out www.keepupwithsmartc.com for more details about Smart C+. They’re also on Facebook at http://www.facebook.com/oishi.smartc.
Check out this Smart C+ TVC video in YouTube:
So don’t just take in the overly-sweet juices just because it tastes delicious. Ask your self if it’s actually beneficial or will it just overload you with sugar. Be ‘smart‘ with what you put in your body, consider and try Smart C+, I did. 🙂
The Ayala Triangle Gardenswas then just a garden behind the business-heavy Makati Stock Exchange within the Makati Central Business District. But in the recent months, Ayala Land developed it further and now morphed into a leisure park complemented with a line of restaurants and dining places to enjoy – chat with a friend, nourish oneself after a healthy jog, or simply binge to your heart’s content. 🙂
Ayala Triangle Gardens
And indeed, I got the chance to somewhat ‘binge‘ a few weeks ago with friends. This was actually my second time at the Ayala Triangle Gardens. My first was a dinner of authentic Hainanese Chicken Rice at the famous Wee Nam Kee from Singapore. And after that night, I swore to be back and try the other restaurants.
And so it was. This time, I made sure I came earlier, which was in the afternoon.
Banapple
Similar to a famous food blog, dessert comes first. We took it the other way around and first indulged in Banapple. Aside from the usual Banapple Pie, we also had their in-season cake – Banana Starry-berry Custard Cheesecake.
Banapple
BonChon Original Chicken
Next stop was Bon Chon. We got a small order each of the Korean chicken wings in soy garlic (non-spicy) and of course, the ‘Hot & Spicy one. They took care of the latter while I feasted on the former.
BonChon Chicken
A small order of 6pcs. cost P185 while a medium order (12pcs) is P365. They also have drumsticks, chicken combo and chicken chops. In any variant, you’ll love the different crunch of the interestingly-breaded chicken skin.
Pho 24
It’s Vietnamese food, and I am most delighted with the traditional Vietnamese Pho Noodle Soup served to us. Complete with condiments served on the side, it included beansprout (taw-ge) and lemon slices, among others. The soup was both filling and internally refreshing as common in most oriental soup.
PHO 24
If you want to make it more exciting to taste, you can also add some Sriracha Hot Chili sauce by the table side.
* Expect a dedicated blog post on what else we had on each of my Banapple, BonChon, and Pho24 experiences. 🙂
Almost all the restaurants offered an open al fresco dining experience facing the greens of Ayala Triangle Gardens.
Next on my restaurant list when I come back at the Ayala Triangle Gardensis Golden Spoon for their frozen yogurt delights. I’ll be bringing a ‘golden fork‘ to complete the pair. 🙂
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