Last Wednesday, October 22, the recently opened Astralis at Powerplant Mall in the chic Rockwell area opened its doors to wine and cheese enthusiasts as they launched their Wine and Raclette Buffet.

I was sharing a table with Noemi of Pinoyfood.com, Eric of Biyahilo.com and Melo of Pinoycravings.com.  The company already spells diamonds to me, which is timely for the event.  From the same name behind Diamond Hotel, Astralis offers wine connoisseurs a venue to satiate their thirst for some tasteful intoxication.  Every Mondays and Thursdays, wine enthusiast can burble free-flowing wine that ranges from light to full-bodied whites and reds for an economical price of only P650++.  They will feature 5 brands of wine that changes every month. 

For people who enjoy wine with cheese or cheese with wine, Astralis also offers a buffet service of Swiss Raclettes for a reasonable price of P950++. 

The media attendees were treated to a number of delicious plates.  For starters, a cauliflower cheese dip was served with thin sesame and poppy seed sheets and focaccia toast.  The cauliflower cheese dip was mild, and was the perfect opener for an evening of Swiss Raclette.

Melo and Eric both tried the whites while I settled for red as usual.  They both agreed to have continuous glasses of Two Oceans –a Chilean South African wine that has a slightly bitter but fruity taste.  On the other goblet, the Chardonnay I had was really delightful to the senses as the intensity of the scarlet drink is being cooled by the salty cheese and cold cuts platter served to us.  The selection included spicy chorizo Salamanca, Manchego with pink peppercorn and baked camembert.  It was so difficult to choose a favorite since I’m a self-confessed cheese addict.  The beefy flavor of Manchego spiced with a little sweetness of the pink peppercorn competed with the interesting flavor of the baked camembert.  I almost ignored the Frito Misto in the middle of the table –well, almost.  The Frito Misto included fried tempura of squid, mussels, fish and zucchini, garnished with lemon wedges. 

I was so excited for the Swiss Raclette festivities to start that I couldn’t stop munching on the American fries dished up with porcini mushroom dip with white truffle oil.  That porcini mushroom dip with truffle was as delicate as the wines.  It was indeed an evening of progressive taste.

Finally, the executive chef showed us how the Swiss Raclette is prepared.  I’ve had Swiss Raclettes before and it was usually served on an iron cast skillet or on a plate.  A half wheel of Swiss raclette cheese stood before and it was like seeing a diamond in basketball size.  I resisted the urge to grab it and just run, sans a screaming alarm of theft.

Alas, the Swiss raclette was finally served and it was the most delectable Swiss raclette I’ve tasted in Manila.  The version ranges from mild to really strong.  I tried all levels, finding an excuse to put more Swiss Raclette on my tongue.  The texture is quite different from those I tasted before.  It has more bite to it and crunchier.  Diamond Hotel President Cecile Ang shares that texture depends greatly on the cheese use and the way it’s prepared.  They use a special type of melter that creates that difference in quality.  I also liked the accompaniments that total the whole dish, cocktail onions, greens, nuts and pickles.

Aside from these, Astralis also offers three different wine flights hailing from some of the best vineyards in the globe. Vignoble des Verdots showcases the versatility and potential of David Fourtout’s winery – a young and upcoming winemaker in Southwest France. In a short span of time, he has produced excellent quality wines earning him the “Best Winemaker of the Year” award during the Bergerac exhibition in 2002.

Monday/Thursday Wine and Raclette will spruce up your weekday dine-outs and nightcaps backed by the five-star service of Diamond Hotel.

Other dishes that are a must try:

Modern Ceasar Salad

Related Post: 

Melo’s PinoyCravings.com

Noemi’s Pinoyfood.com

Bubba and I had an early Saturday as we head off to Antipolo at 6am.  October 18, 2008, it was the day of the Canon Photo Marathon and the venue is at MMLDC, Antipolo.  Upon arrival at 7am, we were just in time for the registration.  They looked for our names on their list.  The areas were segregated to Abueva-Castillo, Celeste-Diaz, and so on, which made it easier for the participants to locate where to fall in line.  But because of this organized process, there was no line at all.  They provided us with a race kit that includes a red Canon shirt (and vest to boot!  I like the black vest with pockets), Lipovitan and race guideline.

The program started at 845am which means we waited for almost 2 hours.  During the 2 hours wait, Bubba and I bonded in our sleepy state, laughing at ourselves while eating Lay’s Salt and Vinegar for breakfast.  So much for power breakfast.  As we look around the huge room of about 300 people, we can’t help but snicker at how ridiculous my guts are for joining.  Almost 90% of them looked like professional photographers.  I look at their long telescopic lenses and latest Canon Digital SLRs and softly caressed my small Lowepro bag, where my Canon 350D hide in shame.  Every time we caught a new person stroke his bad a** camera, we looked at each other with a glint of a smile.  I lean over and whispered in Bubba’s ear, “I really feel so insecure.”

Canon Photo Marathon officially started about 9am.  The first theme was Incredible View, where you capture nature’s most breathtaking scene/object.  30 minutes after (and 30 more high class lenses in sight), I raised the white flag.  Bubba and I sat in the car and thought, “Let’s go to Pink Kitchen”

1115am, we arrived at Rockwell Tent and registered.  It was only 35% full when we arrived but around 12nn, the place was packed!  There was no visible vacant seat for the new flock coming in.  Pink Kitchen is one of our more memorable food events  of 2007 and we were just excited to partake in IcanServe’s 2^nd installment of this annual event.

For some reason, my mind was in a whirlwind from all the fantastic food spread in front of me that I might have chosen the wrong dishes this time.  Wrong in the sense that I have tried these dishes before and could have tried them anytime from their original location after the event.  We had Chelsea’s pumpkin soup with goat cheese, Café Juanita’s beef rending (which I just had 2 weeks ago), morcon (I forgot where, this is Bubba’s order) and 1 whole frozen brazo to go (from Dimpy’s).

The whole set-up was so much prettier this year!!!  Prettier set-up with bigger and longer tables.  I love the pink and white drapery that billowing from the ceiling and crystal viney chandeliers.   Even the huge white screen projector is prettified with a white framing.  The stalls are in a garden fence theme.  Tables are adorned with a pink table runner, a centerpiece of flowers (green apple and flower, stalk arrangement) and a vase with butterflies inside.  I felt sorry for the butterflies though.  I was glad that 2 were able to escape.  Gold chairs with white cushion was same as last year if I remember right. 

Pink Kitchen has really made a mark in our food calendar with the best cuisines from local chefs and the benevolent cause behind the gastronomic event.  Visit the ICanServe website.

Pink Kitchen 2008 Album

Canon Photo Marathon Album

The day started out really early as our flight to Cebu was scheduled at 430am that day.  We were at the airport by 315am ready when a lane opens up for check-in.  Still yawning from the short sleep, we secretly hoped that our flights wouldn’t get delayed since we’ve been seeing in the news that the recently opened Terminal 3 caused a lot of delays for passengers.  Thank goodness that Cebu Pacific was very efficient and the flight went on as scheduled.  The Cebu routes are the most efficient flights for the said carrier, and most worked out schedule, since it bears its name.

Even if the flight was only an hour, we tried to grab some shut-eye during the air travel to Cebu.  This was my first time to go to Cebu, whereas it was Bubba’s second time to go.  I’ve landed on Cebu once during a return trip from Davao.  There was a layover at Cebu for 15 minutes then we were off to Manila –I was on a different carrier then and twas a memorable ride because that was the first time I flew alone and the first time I was ever inside the crew/pilot cabin during a flight.  That was some experience!  (Link: )

We arrived at Cebu airport 10 minutes earlier than our declared ETA.  Yay!  Any extra time is gold when you’re traveling.  We registered with Travel Factor for their Cebu: Bantayan –Virgin Island –Malapascua trip but decided to join them on Day 2 of the tour. 

On our first day, it was Norman Go who toured us around Cebu City.  He woke up early and fetched us at the airport around 530am.  Norman studied in DLSU –Manila but he had his practicum at the Cebu airport.  I spent the morning asking him so many questions about airplanes and terminal operation.

Norman treated us during the whole day affair despite our vehement disapproval.  In turn, we fervently insisted that we pick the tab for dinner.  It was mentioned some time during the day that I haven’t tried Uni yet so Norman brought us to a Japanese restaurant in Cebu that serves really fresh sushi –Chibori.  Chibori was a spacious sleek Japanese restaurant at the heart of the business district of Cebu.

On the Table:

Assorted Sushi Platter –Premium PHP 800+

A good sushi platter makes for a great appetizer or main course.  In this case, it was the main course of the entire meal.  6 kinds of sushi were plated on a wooden rack with some side garnish salad.  It was my first time to try uni (sea urchin) and although it tasted like “sea,” I really enjoyed the salty fishy flavor and velvety texture.  The boys let me finish most of it.

California Maki PHP

Ebi Tempura PHP 250

Deep-fried battered shrimps

Sukiyaki PHP 600++

Sukiyaki is a Japanese beef hotpot with thinly sliced beef (ooh lala), carrots, leeks, tofu, other veggies and vermicelli noodles.  The broth has a sweet note to it.  Sukiyaki used to be a staple order for me every time I dine Japanese but haven’t ordered this much lately.  Chibori’s sukiyaki is a winner because it has a good balance between the sweetness of the broth and flavor of the beef.  The veggies were soft but still had a bite to it.

Chibori Album

This is currently my favorite Kettle Chips flavor.

“Krispy Kreme has an “irREESE’Stible” offer - The NEW REESE’S Peanut Butter Doughnuts! 

Your favorite Reese’s peanut butter is now on a Krispy Kreme doughnut!  Available in 3 variants - NEW Reese’s Peanut Butter & Kreme, an irresistible Reese’s peanut butter mixed with creamy vanilla icing on a Krispy Kreme doughnut.  NEW Reese’s Peanut Butter & Chocolate a perfect combination of  Reese’s peanut butter, vanilla and rich chocolate on a Krispy Kreme doughnut and the Reese’s Pieces & Kreme, a chocolate iced Krispy Kreme doughnut topped with crunchy Hershey’s Reese’s peanut butter candies drizzled with creamy caramel.  Visit your nearest Krispy Kreme store today and grab a dozen to share with your friends!”

It’s been a while since I’ve eaten at Rack’s.  I remember I used to frequent the defunct branch in Robinsons Galleria with my friend Richard sometime 2002.  I really liked their baby back ribs then and the potato wedges.  Now, the potato wedges are no longer available.  We paid Rack’s El Pueblo a visit last Thursday.  This used to be a party scene a few years back with a bar and a second floor.  Now the space is smaller since Shakey’s occupied the rest of the area.

We ordered clam chowder, baby back ribs with mac & cheese and beef ribs with fries.  There’s not much I can say about the food.

Why is he wearing glasses? 

 My thoughts exactly.

Before that evening, it was months since I last saw Chai, who I fondly call Chai-fer.  She is that person I used to always bring in tow to events/vtrs and wherever my happy feet lead us to.  It was supposed to be a dinner date with Bubba but I caught sight of Chai with a welcoming smile at the door.  I knew I was set-up.

Paul Calvin Deli is a quaint 2-storey deli that has checkered floor.  Genuine charm can be felt throughout the dining room while dimly lit spotlights cast a glow on the warm yellow walls that are accented by distinctive display items and paintings. 

It was my first time at Paul Calvin and boy, did I enjoy their food!  My expecting palette was opened with bursting flavors of spice and sweetness as I bit into their free bread.  Bubba had to request for another plate because the first one was finished in a flash.  I almost ignored the olive oil balsamic vinegar mixture. 

While Chai only had coffee, Bubba and I ordered one dish each.  I had the Mac and Cheese while he ordered the Red Chicken Curry.  The Mac and Cheese (P199) had 4 kinds of cheeses, Cheddar, Italian Mozzarella, Swiss Cheese and one of my favorite cheeses as of late, Emmenthal.  It was successful in marrying the different cheeses.  A lot of catching up to do but most I did was stuff my mouth with flavorful food.

Paul Calvin Deli has introduced a new approach to their menu offering healthier dishes to accommodate diners who are conscious of their food intake.  It’s the freshness of the food and the caring service that definitely sets this deli apart from the other delis. 

Paul Calvin Deli is located at Unit 111 Forbes Town Center, Rizal Drive, Fort Bonifacio, Global City, Taguig.  Contact them at 8565900.

I love junk food.

That’s why I can’t lose the 5 lbs I need to lose. 

I am addicted to Kettle chips.  I need to go to rehab. 

What is your favorite flavor?

After a week long break in Singapore to watch the F1 night race, Karen is back at the office and she brought home Royce Chocolate Nutty Bar.  Any friend who goes to Sing always comes home with a pack of Royce.  Bubba complains that I don’t get to appreciate Royce as much since I don’t run out of these premium chocolate supplies. Tee-hee.

I am so loving Karen today!  She just handed me a Disney Camp Rock vocal training kit and told me to give it to Joyce.  Aaw… Joyce will be ecstatic to the core!!!  She loves microphones and the Disney channel.  Yay! Yay! Yay!

Catch Camp Rock on the Disney Channel, Sky Cable channel 47.

It’s almost 6pm, what a great way to end the day.