real food. real stories.

C h ef M i k o Asp i ra s
t ur n s y o ur
Val e n t i n e b o uq uet
i n t o c h o c o lat es !
S t o r y o n pag e 44

20+
6!
feB - Mar 2018
PHP 120.00

We're re c i pes y o u c an m a k e
al l y e ar ro un d

turning + te aro kneeste p ytoalu esi n spo f i repassid tohn,i s

l o ve se aso n
 Guest List

Chef Michelle Chef Nathan

Adrillana Griffin
Besides her Even before
celebrity status being
EDITOR IN CHIEF in the world of appointed
Alexis Kim Paola Selom Cuizon gastronomy, chef de cuisine
Chef Michelle of the Raging
ASSISTANT ASSOCIATE EDITOR proudly advocates Bull Chophouse &
Trish Dumlao Filipino culture through Bar, Chef Nathan has
food—running across the globe always believed in using only the
EDITORIAL ASSISTANTS to promote our cuisine. This freshest and finest produce in all
Arrah Balucating, Muriel Dizon issue, she shares a few of her his seasonal creations. This issue,
notable recipes perfect for you he co-creates a blowout for an
LAYOUT ARTIST and your barkada. ultimate Macho Munchies.
Kit Singson
CREATIVE TRAINEE Chef Giorgio Ulysse
Karlo Cadang Bucciarelli Jouanneaud
ACCOUNT EXECUTIVES Leave it to Chef Hailing from
Angela Arreglado, Ena Torreda Giorgio if you France, Ulysse
need someone started his career
DIGITAL MARKETING STRATEGIST to inspire you as a bartender
Carla Arroyo with histories, in Paris where he
traditions, learned the basics
DIGITAL MARKETING ASSOCIATE and creativity of of bartending. Being passionate
Kiel Vasquez anything Italian. We witness his with mixology and the bar culture,
magic as he whips up nostalgic he is now the head mixologist of
CIRCULATION MANAGER comfort dishes in this issue’s Shangri-La at the Fort.
Christoper Cajucom Mommy's Dish List.

CIRCULATION ASSISTANT Chef Cecil

Elnie De Leon
Chef Nina Park
JUNIOR ACCOUNTANT Camacho Chef Cecil
Gladys Gumapac believes that
It’s not over a preparing
RECIPE DEVELOPER year since Chef food should
Chef Mac Flaviano Nina graced always come
our pages with utmost
CONTRIBUTORS and shared her sincerity, insisting that
Timothy Diao, Aica Duran, Pam Musni, scrumptious gluten- everything must be made with
Nikki Natividad, Tricia Quintero, free recipes. Now, we’re happy love. This issue, she imparts her
Tarish Zamora to have her once again as she expertise as she creates a wistful
crafts a 3-course delight perfect feast for the grands.
SPECIAL THANKS TO for your date night.
Miko Aspiras, Enah Baba, Bu Castro,
Niño Laus, Chinina Perez, Heny Sison Chef Mac Chef Bong
Flaviano Sagmit
SPECIAL CREDITS TO
BergHOFF: The Fundamental Kitchen, For the past As a chef that
Better Steps, Heny Sison Culinary School, issues, Chef advocates
Kuysen Enterprises Mac has always responsible
awed us with and sustainable
a myriad of farming, he puts
offbeat recipes his culinary skills to
and superb styling. use with his take on
But this issue, he shows his bona contemporary Filipino cuisine and
fide prowess as he takes on the a farm to table approach. Join him
challenge to curate nutritious this issue as he teaches us the art
recipes for our pet friends. of meat cutting.

Aica Duran Chef Vivian

Syyap
Aica is a
freelance artist Even before her
who has a various culinary
fond taste for stints across
okonomiyaki the globe, Chef
and sushi. She Vivian's affinity
likes watching cult to cooking was
classics, hula hoops, influenced by her first
ON THE COVER and drawing creatures in her cooking teacher—her mother. This
Recipe by Miko Aspiras sketchbook. You can find her art issue, she recreates popcorn recipes
Photography by Tarish Zamora Instagram at @aicaduran. for you and your siblings.

2 b r e a k fa s t m a G a z i n e | f e b r u a ry - m a r c h 2018
 editor’s note

“W hy did you
decide to
enter this
industry? Your father
must love you very much,”
of magazines sold,
hundreds of stories
written, with the 36th
issue in tow. Breakfast
slowly transcended itself
with utmost substance—
those who fearlessly
talked of countless failures
that led them to their
personal definitions
industry because we wanted
to showcase food in visuals
like no other—like creativity
engraved in stories.
This issue reminds
said my then-mentor who from being a celebrity- of success; those who us of the many times
gave a ruling on my thesis laden food magazine to a fervently and selflessly we rebuilt ourselves as
paper on digitizing AKME creative bimonthly food shared their passion; those a magazine when only
Publishing. We were often visual with kitchen stories who put quality on top one thing remained—our
criticized for entering from kitchen masters. of everything they do. vision. I hope you enjoy
the industry head-first. It hoped to inspire food Having seen how this all this as much as we loved
Perhaps because at the enthusiasts and to be unfolded gave us a sense of making it.
time we introduced the platform for food purpose in what we do.
ourselves, the industry visionaries who had a We entered this industry Cheers to six years!
was on a verge of shifting spectre for reinventing because we believe stories
from traditional content the scene. are imprints of people’s past
publishing to digital To my mentor, if and they serve as inspiration
publishing. Even my paper
proved that.
But here we are six
years later—thousands
you are reading this, we
entered this industry
because we knew it would
lead us to meet people
for growth and success—and
we want to be the one to
tell those stories through
food. We entered this
Alexis
b r e a k fa s t m a G a z i n e | f e b r u a ry - m a r c h 2018 3
 Table of contents

real food
6 Macho perfec t dat e wi t h your
Munchies significant other? We’ve
got you covered with
Because the best r e c i p e s t h a t w i l l t r u ly
way t o sp end t ime ge t t he nigh t s tar t ed!
with our dads is no longer requires wishful
t hrough a he av y thinking. Take your gr ands 33 P ica P ica
me at y me al and a way b ack in t he day w i t h t he Stunners
good glass of liquor. e at s that defined their time- Grant your barkada the
- n o t h i n g q u i c k a n d e a s y, a l l ult im at e b l o w o u t w i t h
12 Mommy's s l o w - c o o k e d a n d e a r n e s t. pica pica stunners to
Dish L ist p e r f e c t ly c o m p l e m e n t
Our moms h av e a lways 23 M idnight Bites y o u r c h i l l- o u t s e s s i o n s
been the ones to whip Movie mar athons and binge- on wa rm sunn y days.
up dishes that would e ating: t wo things we love
doing best with our siblings. 38 Pet-fr iendly
c o m f o r t u s b e s t.
Now, it’s time t o give And we’ll make it even better Nibbles
with three surprising popcorn D o n’ t w o r r y, w e d i d n’ t
back through these forget! Thrill your (non-
scrumptious recipes. r e c i p e s y o u ’ l l s u r e ly d i g !
human) friends to some
18 Mellow 28 Date Night s p e c i a l t r e at s w i t h t h e s e
Grubs Aphrodisiacs nutritious homemade
r e c i p e s t h at w i l l m a k e
Going back in time Wondering how to spend the t h e i r ta i l s wa g w i t h j o y.

4 b r e a k fa s t m a G a z i n e | f e b r u a ry - m a r c h 2018

real stories
4 4 Man of
the Hour
T o t h i s d ay, M i ko A s p i r a s
f i n d s h i m s e l f a s t h e ta l k
of the culinary town.
How could he not when
h i s c r e at i o n s b e c o m e t h e
physical gastronomical
m a n i f e s tat i o n s o f
i n s p i r at i o n ? T h i s i s s u e , w e
ta k e t i m e t o s i t d o w n w i t h
the pastry virtuoso to talk
about his beginnings, his
inspirations, and what makes
his creative juices tick.
54 Brand Talk
Even if Auro is one of
t h e n e w e s t p l ay e r s i n
t h e c h o c o l at e- m a k i n g
i n d u s t r y, i t h a s p r o v e n
itself a promising
addition to the roster
of local products in the
m a r k e t t o wat c h o u t f o r .
Learn their ins and outs
Table of contents
66 Gastronomy
Con f idential
M e at c u t t i n g i s n o e a s y
ta s k . I t ta k e s a c e r ta i n
amount of skill and
and how they seek to redefine knowledge to do the job
r i g h t. A n d n o w, y o u c a n
sweets to its core. ta k e t h i s a r t f o r m h o m e
and hone this craft to
62 Essays your liking too.
T here’s jus t s ome t hing sp eci a l
a b ou t t he way f ood m a k e s t he 72 Food T r ip
worl d go round. I t bring s p eop l e Because it’s the most
t oge t her in m ys t erious ways a nd wonderful time of the
buil d s sp eci a l b ond s. Now, w e y e a r t o c e l e b r at e t h e
ta k e a l ook at t wo end s of t he ones you love, the night
sp ec t rum. F ir s t, t he re s taur a n t i s s t i l l y o u n g t o ta k e
indus t ry a nd how t he y m a n age them out and about
t o del i v er in one of t he mo s t f o r d at e n i g h t.T h i s
gruel ing se a s ons of t he y e a r. issue, we divide our top
T hen, w e mov e f ur t her t owa rd s e s ta bl ishmen t p icks a nd
t he fa mily uni t a nd e x p l ore gi v e you t wo op t ions:
t he p sychol ogic a l benef i t s of s av e or sp l urge. Ei t her
way you choo se, w e c a n
sp ending t ime w i t h t hem ov er t he gua r a n t ee you a nigh t
dining ta bl e. t h at is one f or t he b ooks.
b r e a k fa s t m a G a z i n e | f e b r u a ry - m a r c h 2018 5
 Macho
Munchies
RECIPES BY NatHaN GriffiN & CoCktail
Mixes By Ulysse JoUaNNeaUd of tHe
raGiNG BUll CHoPHoUse & Bar
PHoToGRAPHY BY karlo CadaNG
SPECIAL THANkS To eNaH BaBa
SHoT oN LoCATIoN AT tHe raGiNG BUll
CHoPHoUse & Bar

The Raging Bull Chophouse & Bar is

located at Shangri-La at the Fort, 30th
Street, corner 5th Avenue, Bonifacio
Global City, Taguig. For inquiries, you
may contact them at (02) 820-0888.
 reaL fOOD: macho munchies

ROASTED BEEF
TENDERLOIN &
MAPLE AND BACON
MANHATTAN
Preparation time: 10 minutes Cooking time: 15-30 minutes Serves 10

Ingredients
FOR THE TENDERLOIN FOR THE COCKTAIL
• 1 ½ kilos beef tenderloin • Bulleit bourbon
• 20 grams sea salt • Macino Rosso Vermouth
• 20 grams black pepper • maple syrup
• 30 mL vegetable oil • smokey bitters
• 100 grams butter
• 1 bunch thyme
• 1 bunch rosemary
• 1 bulb garlic

Procedure
FOR THE TENDERLOIN
1. Remove any sinew from the beef, then cut into 150-gram
portions. Season with salt and crushed black pepper.
2. Place vegetable oil into a frying pan on high heat until hot.
3. Once oil is hot, place beef into the pan and sear all the
way round until golden brown then reduce heat. Add
butter, thyme, rosemary, and garlic. Base the beef with
the butter and flavor the meat.
4. In a tray, place the beef and cook in an oven at 180°C for
4-6 minutes, medium rare.

FOR THE COCKTAIL

1. Chill glass with ice.
2. In a mixing glass, pour all ingredients using a jigger.
3. Add ice cubes and stir for about 10 seconds.
4. Strain using the Hawthorne strainer.
5. Garnish the cocktail and serve.

Editor’s Note: For the cocktail, you may customize the amount of
each ingredient according to your preference.

b r e a k fa s t m a G a z i n e | f e b r u a ry - m a r c h 2018 7
 reaL fOOD: macho munchies

8 b r e a k fa s t m a G a z i n e | f e b r u a ry - m a r c h 2018
reaL fOOD: macho munchies

BRAISED BEEF
STEW & BONIFACIO
PENICILIN
Preparation time: 10 minutes Cooking time: 1 hour Serves 10

Ingredients
FOR THE BEEF STEW • 20 grams sea salt
• 30 mL vegetable oil • 1 bulb garlic,
• 1 ½ kilos beef for garnishing
rump, diced
• 250 grams carrot, diced FOR THE COCKTAIL
• 1 bunch thyme • Elijah Craig,
• 150 mL red wine 12 years bourbon
• 150 mL beef stock • Fresh calamansi
• 150 grams potato, diced • Homemade ginger jam
• 20 grams black pepper • House Szechuan honey

Procedure
FOR THE BEEF STEW ingredients using
1. In a medium-sized pot, a jigger.
place vegetable oil on 3. Add ice cubes and
high heat. Caramelize shake for about 6
the beef, then seconds.
caramelize the carrots. 4. Strain using the
2. Add garlic and thyme, Hawthorne strainer
then deglaze the pan and fine strainer.
with red wine and 5. Remove ice from
reduce by half. Add shaker and dry shake
the beef stock. Add for 3 seconds.
the potatoes and 6. Garnish the cocktail
seasonings. Bring to a and serve.
boil then simmer and
cover with lid. Chef 's Note: A Hawthorne
3. Cook until beef strainer is one of the two
becomes tender for common strainer types. It's a
around 40 minutes on disc with a handle and two
low heat. or more stabilizing prongs
4. Serve stew in a bowl.
Editor’s Note: For the cocktail,
FOR THE COCKTAIL you may customize the
1. Chill glass with ice. amount of each ingredient
2. In a shaker, pour all according to your preference.

b r e a k fa s t m a G a z i n e | f e b r u a ry - m a r c h 2018 9
 reaL fOOD: macho munchies

SHORT RIB BARBECuE-GLAzED & COWBOY OLD-FASHIONED

Preparation time: 10 minutes Cooking time: 1 hour Serves 10

Ingredients Procedure
FOR THE SHORT RIB FOR THE COCKTAIL FOR THE SHORT RIB FOR THE COCKTAIL
• 30 mL vegetable oil • Raging Bull Bourbon 1. In a medium-sized pot, place 1. Chill glass with ice.
• 1 ½ kilos short rib • Nectar PX Sherry vegetable oil on high heat. 2. In a mixing glass, pour all
• 1 piece carrot, • homemade vanilla Caramelize the short ribs, then ingredients using a jigger.
medium-sized syrup caramelized the carrots, onion, 3. Add ice cubes and stir for
• 1 piece brown onion • bitters and celery. about 10 seconds.
• 1 stalk celery 2. Add garlic and thyme, then deglaze 4. Strain using the
• 4 cloves garlic the pan with red wine and reduce Hawthorne strainer.
• 1 bunch thyme by half. Add the beef stock and 5. Add smoke using a smoking gun.
• 350 mL red wine chicken stock. Bring to a boil and 6. Garnish the cocktail and serve.
• 600 mL beef stock braise overnight for 8 hours at
• 600 mL chicken stock 82°C degrees. Editor’s Note: For the cocktail,
• 100 mL barbecue 3. Take the short rib out, and reduce you may customize the amount of
sauce the sauce until it thickens. Add the each ingredient according to your
barbecue sauce. preference.
4. In a plate, place the short rib and
glaze with barbecue sauce.

10 b r e a k fa s t m a G a z i n e | f e b r u a ry - m a r c h 2018
 Heny Sison Culinary School is
located at 33 Colonel Bonny
Serrano Avenue, Quezon City.
For inquiries, you may contact
them at (02) 726-5316.
 reaL fOOD: mommy's Dish List

Mommy's Dish List

RECIPES BY CHef GiorGio BUCCiarelli of tHe HeNy sisoN CUliNary sCHool
PHoToGRAPHY BY karlo CadaNG
SPECIAL THANkS To CHef HeNy sisoN aNd BU Castro

ROMANA TENDERS
Preparation time: 10 minutes Cooking time: 20 minutes Serves 4

Ingredients
• 4 slices beef tenderloin
• 1 cup all purpose f lour, for dredging
• salt and pepper, to taste
• 2 tablespoons butter, unsalted
• 2 tablespoons olive oil
• ½ cup white wine
• 4 slices Parma ham
• 8 pieces fresh sage leaves
• lemon wedges, for serving

Procedure
1. Put the meat cutlet side by side on a sheet of
plastic wrap, and gently flatten.
2. Put in a platter with some flour and season with
salt and pepper, combine the dregs with a fork in
a seasoned flour, shaking off the excess.
3. In a saucepan, melt butter and heat oil. Sauté one
side of the meat for a minute then the other side,
and add wine.
4. Add the Parma ham and sage on top with a toothpick.
5. Once done, put the on a large plate, and serve hot
with lemon wedges.

Editor’s Note: Dregs refer to the residue left in a container,

together with the solids.

b r e a k fa s t m a G a z i n e | f e b r u a ry - m a r c h 2018 13
 reaL fOOD: mommy's Dish List

FuSILLI PASTA WITH CREAMY SAuCE

Preparation time: 10 minutes Baking time: 15 minutes Serves 4

Ingredients Procedure
• 400 grams fusilli pasta 1. In a pot, boil the fusilli
• 30 grams butter, unsalted pasta in hot salted water
• 1 tablespoon olive oil for 4 minutes, and let cool.
• water, as needed 2. In a large saucepan, heat
• 1 cup tomato sauce the butter and add the
• 2 tablespoons sweet wine olive oil and pasta, then
• 4 pieces egg yolk toast it.
3. Add water, tomato, 4. Keep it creamy and
stirring slowly until al pour the pasta in a large
dente; adding water if plate, and serve hot.
necessary. Add the wine
and egg yolk, far from
the fire. Stir quickly to
avoid egg to scramble.

14 b r e a k fa s t m a G a z i n e | f e b r u a ry - m a r c h 2018
 reaL fOOD: mommy's Dish List

MIXED SEAFOOD SALAD

Cooking time: 1 hour 30 minutes
Serves 6 to 8

Ingredients Procedure
• 1 piece small octopus 1. In a pot, boil the octopus and
• 2 pieces big squid, 300 grams each the big squid until tender.
• extra virgin olive oil Remove from water and cool
• 2 cloves garlic it down. Once cool, chop the
• 500 grams fresh clams octopus to 2-cm thick and cut
• 500 grams fresh mussels the squid to rings.
• 300 grams prawns, skinless 2. In a saucepan, heat oil then
• salt and pepper, to taste sauté garlic, clams, mussels,
• 3 pieces lemon juice and prawns. Add salt and
• 125 grams black olives, boneless pepper to taste.
• fresh parsley, for garnishing 3. In a plate, combine all the
seafood with lemon juice, olive
oil, and black olives. Sprinkle
fresh parsley and serve cold.

16 b r e a k fa s t m a G a z i n e | f e b r u a ry - m a r c h 2018
reaL fOOD: mommy's Dish List

b r e a k fa s t m a G a z i n e | f e b r u a ry - m a r c h 2018 17
Mellow Grubs
RECIPES BY CHef CeCil Park of tHe HeNy sisoN CUliNary sCHool
PHoToGRAPHY BY karlo CadaNG
SPECIAL THANkS To CHef HeNy sisoN aNd BU Castro

Heny Sison Culinary School is located

at 33 Colonel Bonny Serrano Avenue,
Quezon City. For inquiries, you may
contact them at (02) 726-5316.

STEAMED CHICKEN WITH
GINSENG
Preparation time: 10-20 minutes
Ingredients
• 1 kilo whole chicken
• 1 2/3 cups water
• 1 teaspoon salt
• 1 piece fresh ginseng
root, finger-thick or
2 tablespoons ginseng
root, dried
FOR THE STuFFING
• 4 dried chestnuts, soaked
for 30 minutes
• 4 pieces baby potatoes,
optional
• 3 pieces red dates, dried
• 3 cloves garlic
• 1 slice ginger
• ½ teaspoon salt
reaL fOOD: mellow Grubs
Cooking time: 30 minutes to 1 ¼ hours
Procedure
1. For the stuffing,
combine chestnuts,
baby potatoes, dates,
garlic, ginger, and salt.
Set aside.
2. Rinse the chicken
inside and out, pat dry
with paper towels and
fill the cavity with
the stuffing. Close the
cavity of the chicken by
threading a skewer in
and out of the f lap.
3. Place the chicken in a
pressure cooker and add
water, salt, and ginseng.
Close the cooker and
Serves 4 to 6
bring up to pressure.
Cook for 20 minutes,
then reduce the
pressure and continue
to cook for another 10
minutes until meat is
very tender. If using a
pot, tightly cover and
simmer for 1 to 1 ¼
hours, adding a little
more water if the sauce
evaporates. Ensure you
turn the chicken several
times to cook evenly.
4. Serve the chicken
whole, or cut into
smaller serving pieces.
 reaL fOOD: mellow Grubs
FRESH SEAFOOD AND
SPRING ONION PANCAKES
Preparation time: 45 minutes
Ingredients
• 1/3 cup glutinous rice flour
• 1/3 cup rice flour
• 1/3 cup flour
• 1 large egg, lightly beaten
• 1 teaspoon salt
• ½ teaspoon ground white pepper
• ¾ cup water
• 8 teaspoons vegetable oil
• 12-16 pieces spring onions, cut
into 6-inch lengths
Procedure
1. For the dip, mix all ingredients
in a bowl and set aside.
2. In a mixing bowl, combine
all f lours, egg, salt, and
white pepper; gradually
stirring in the water to
make a smooth, thin batter.
Keep 4 tablespoons of the
batter aside, then divide
the rest into 4 portions.
3. In a skillet, heat 2 teaspoons
of vegetable oil. When the oil
becomes moderately hot, add
1 portion of the batter and
spread over the base of the
skillet to make a thin pancake.
20 b r e a k fa s t m a G a z i n e | f e b r u a ry - m a r c h 2018
Baking time: 15 minutes Serves 2 to 4
• ¾ cup mixed seafood,
rinsed and drained
• a pinch of dried chili strips
FOR THE GARLIC SOY DIP
• 3 tablespoons soy sauce
• ½ to 1 tablespoon rice vinegar
• 1 teaspoon garlic, minced
• ½ teaspoon sesame oil
• 1 teaspoon sesame seeds, toasted
• ¼ teaspoon black pepper,
freshly ground
4. Lay the spring onion in
neat rows on the batter,
then scatter the seafood
and chili on top. Drizzle
1 tablespoon of the
reserved batter to secure
the pancake. Cook for
2-3 minutes over medium
heat or until golden
brown underneath and
top starts to set. Turn the
pancake over and cook for
another minute. Repeat on
remaining portions.
5. Serve hot with the garlic
soy dip on the side.
reaL
reaL fOOD:
fOOD: comfort
mellow Grubs
chow

b rb
erae
kafa
ksfa
t smtam
Ga G
z ianzei n| e
Oc| f
TOe bbreu
r a- ry
n O-vm
emar
bceh
r 2017
2018 21

MIXED SEAFOOD HOTPOT
Preparation time: 30 minutes
Cooking time: 30 minutes
Ingredients
• 1 piece fresh crab
• 300 grams squid, sliced
• 8 pieces fresh scallops
• 8 pieces shrimp, peeled
• 12 pieces fresh mussels, cleaned
• 12 pieces abalone
• 4 pieces Chinese cabbage
leaves, cut into squares
• 250 grams soft tofu cake, cubed
• 2 pieces spring onions,
cut into lengths
• 1 bunch chrysanthemum
or watercress
22 b r e a k fa s t m a G a z i n e | f e b r u a ry - m a r c h 2018
reaL fOOD: mellow Grubs
Serves 4 to 6
• 2 pieces red or green chili, sliced
• 1 teaspoon ground red pepper
FOR THE SEAFOOD STOCK
• 6 cups water
• 1 piece kelp, dried
• 1 piece white-part leek, sliced
• 7 cloves garlic, crushed
• 2 teaspoons ginger, grated
• 2 tablespoons chili bean paste
• ½ to 1 teaspoon ground red pepper
• 1 piece chili, halved lengthwise
• 2 teaspoons salt
Procedure
1. For the seafood stock, place
all ingredients in a pot and
bring to a boil. Reduce the
heat and simmer for 15
minutes. Strain and reserve
the stock while discarding
the solids. Keep the stock
warm on low heat.
2. Lift the triangle-shaped
“apron” on the underside
of the crab. Insert your
thumb between the body
and top shell at the rear
of the crab, and pull the
carapase off.
3. Discard the grey gills and
any green or spongy grey
matter on the body. Clean
thoroughly, then rinse and
drain. Quarter the crabs
and crack the claws so the
flavors can penetrate.
4. Put the crab, squid, scallops,
shrimp, clams, abalone,
cabbage leave, and tofu in a
large casserole dish or pot.
Carefully pour the warm
seafood stock over. Cover
and simmer for 5 minutes
or until cooked.
5. Remove from heat,
then add spring onions,
chrysanthemum greens,
and chili. Sprinkle the
ground red pepper and
serve with bowls of
steamed rice and vinegar
soy dip, if desired.
Midnight Bites
RECIPES BY CHef ViViaN syyaP of tHe HeNy sisoN CUliNary sCHool
PHoToGRAPHY BY karlo CadaNG
SPECIAL THANkS To CHef HeNy sisoN aNd BU Castro

Heny Sison Culinary School is

located at 33 Colonel Bonny
Serrano Avenue, Quezon City.
For inquiries, you may contact
them at (02) 726-5316.
 reaL fOOD: midnight bites

24 b r e a k fa s t m a G a z i n e | f e b r u a ry - m a r c h 2018
 reaL fOOD: midnight bites

CHOCNuT AND
BANANA CHIPS
POPCORN
Preparation time: 5 minutes
Cooking time: 15 minutes Serves 2 to 4

Ingredients
• ¾ cup granulated sugar
• 1 cup honey
• 2 tablespoons butter, salted
• 1 cup Chocnut, grated
• 1 bag microwave popcorn, popped
• 1 cup banana chips

Procedure
1. In a saucepan, combine sugar and honey
together until melted. Turn off heat.
2. Add the butter and Chocnut, stirring
to combine.
3. Place hot popcorn on a sheet pan,
then pour the hot mixture and
banana chips over. Toss to coat and
let cool.

b rb
erae
kafa
ksfa
t smtam
Ga G
z ianzei n| e
Oc| f
TOe bbreu
r a- ry
n O-vm
emar
bceh
r 2017
2018 25
21
 reaL fOOD: midnight bites

WASABI-
HONEY
POPCORN
Preparation time: 5 minutes
Cooking time: 15 minutes
Serves 2 to 4

Ingredients
• 2 teaspoons salt,
iodized
• ¼ cup wasabi
powder, sifted
• 5 tablespoons
butter, salted
• 4-5 drops food
coloring, green
• 1 ½ cups honey
• 1 bag microwave
popcorn, popped

Procedure
1. In a saucepan,
combine salt and
wasabi powder
together, stir to blend.
2. In a pan over low to
medium heat, melt
butter and add green
food coloring and
wasabi mixture, stir
to blend.
3. Turn off the heat
and add honey,
mixing well.
4. Place hot popcorn
in a bowl and pour
the wasabi-honey
mixture over the
popcorn, toss to coat.
Pour into a sheet pan
and cool.

26 b r e a k fa s t m a G a z i n e | f e b r u a ry - m a r c h 2018
 reaL fOOD: midnight bites

Ingredients Procedure
CARAMEL • 3 cups granulated sugar 1. Heat sugar and light corn syrup
together in a saucepan until it
COCONuT
• ½ cup light corn syrup
• 3 tablespoons butter, reaches a light caramel color for
about 12 minutes. Turn off heat.
CASHEW
salted
• 1 bag microwave 2. Stir in the butter until melted
popcorn, popped and incorporated.
Preparation time: 5 minutes • 2 cups cashew, dry 3. Place the hot popcorn on a sheet
Cooking time: 15 minutes roasted pan, and pour caramel, cashew,
Serves 2 to 4 • ½ cup dried coconut, and shredded coconut. Toss to
shredded and sweetened coat and let cool.

b r e a k fa s t m a G a z i n e | f e b r u a ry - m a r c h 2018 27
Date Night
Aphrodisiacs
RECIPES BY CHef NiNa CaMaCHo
PHoToGRAPHY BY karlo CadaNG
SHoT oN LoCATIoN AT BerGHoff: tHe
fUNdaMeNtal kitCHeN

For inquiries or bookings, you

may email Chef Nina at nina.
infortuno@gmail.com.
 reaL fOOD: Date night aphrodisiacs

POTION #2
Preparation time: 15 minutes Serves 2

Ingredients
• 1 teaspoon white sugar
• 1 wedge lemon or lime
• 1 cup watermelon, seeded and diced
• 1 cup rose wine (or any sparkling,
sweet wine, champagne)
• 1 cup simple syrup, to taste
• crushed ice
• 1 cup watermelon balls, for garnish

Procedure
1. In a saucer, place sugar. Rub the rims
of the glasses with lemon wedge. Spin
rim of each glass in sugar. Set aside.
2. Blend watermelon and rose wine. Put
simple syrup, to taste. To make the
simple syrup, boil and cool 1:1 water
and sugar.
3. Fill each glass with ½ cup crushed
ice. Pour mixture to each glass.
4. Garnish with watermelon balls or
lemon slices.

b r e a k fa s t m a G a z i n e | f e b r u a ry - m a r c h 2018 29
 reaL fOOD: Date night aphrodisiacs

CHOCOLATE
ECSTASY
Preparation time: 15 minutes
Serves 2

Ingredients
• 250 grams dark chocolate chips or
dark chocolate bar
• 125 mL heav y cream or whipping cream
• cocoa powder, for rolling
• crushed Oreos, for rolling
• mini red sprinkles, for rolling

Procedure
1. In a bowl, put chocolate. Heat cream
and pour over the chocolate. Let it
rest for 3 minutes then stir gently.
2. Pour onto a lined pan and chill inside
the refrigerator for at least an hour.
3. Scoop out about a tablespoon of
chocolate mixture and roll it with
your hands. Place rolled balls in a
lined pan and chill inside the freezer.
4. In small bowls, prepare all
ingredients for rolling separately and
roll each chocolate ball.
5. Chill until ready to serve.

30 b r e a k fa s t m a G a z i n e | f e b r u a ry - m a r c h 2018
reaL fOOD: Date night aphrodisiacs

b r e a k fa s t m a G a z i n e | f e b r u a ry - m a r c h 2018 31
 reaL fOOD: Date night aphrodisiacs

WHOA-
TERMELON
DELIGHT
Preparation time: 15 minutes
Serves 2

Ingredients
• 1 cup cherry tomatoes
• 200 grams thick cheese,
(feta, ricotta, goat's, or
halloumi)
• 200 grams watermelon,
deseeded and sliced
into triangles
• 20 grams fresh basil,
roughly chopped
• 1 clove garlic, minced
• ½ cup extra virgin olive oil
• salt, to taste
• freshly ground black pepper

Procedure
1. Brush oil or pan
with oil. Grill all
the cheese slices
and tomatoes until
charring occurs.
Remove and set aside.
2. In a dish, arrange
watermelon, grilled
cheese, grilled
cherry tomatoes, and
chopped basil.
3. Mix together olive
oil and garlic. Drizzle
over salad.
4. Season with salt and
freshly ground pepper.

Chef ’s Note: Prosciutto or

smoked salmon may be
added, if preferred.

32 b r e a k fa s t m a G a z i n e | f e b r u a ry - m a r c h 2018
Pica PicaRECIPES BY CHef MiCHelle adrillaNa of flaVors oN fire
PHoToGRAPHY BY karlo CadaNG

Stunners
SHoT oN LoCATIoN AT kUyseN eNterPrises
SPECIAL THANkS To CHester li

For inquiries and

orders, you may
contact (02) 340-8947
or (+63) 933-1806,
or email orders@
flavorsonfire.com or
info@flavorsonfire.com
 reaL fOOD: Pica Pica Stunners

BEEF SISIG ON CLOuDS

Preparation time: 20-30 minutes Serves 10 to 20

Ingredients
FOR THE SISIG • 50 grams red onion, finely chopped
• ¼ kilo beef brisket • 10 grams garlic, finely chopped
• ¼ kilo oxtail • 20 grams butter, nuggets
• 3 tablespoons soy sauce
• 50 mL calamansi juice FOR THE CLOuD EGG
• 10 mL olive oil • 5 eggs
• 6 pieces bird’s eye chili, • salt and pepper, to taste
finely chopped • 30 pieces quail egg yolks

Procedure
FOR THE SISIG FOR THE CLOuD EGG
1. Place beef brisket and 1. Preheat oven to 120ºC & line
oxtail in separate pots baking mats.
with water and bring to 2. Beat the egg whites from low to
a boil until tender. Strain high speed, about 2-3 minutes
then mince into small until it forms stiff peaks.
cubes, and transfer to a 3. Dollop spoonfuls of the beaten
stainless tray. egg whites onto the baking
2. Preheat oven to 220°C then mats. Make a well on the center
place meat and roast for 20 using a spoon, enough to fit the
minutes until crispy. filling. Bake in the oven until
3. In a pan, heat oil and sauté hard and firm.
onions, garlic, and meat.
Add chili and calamansi TO ASSEMBLE
juice. Season with soy sauce Line up cloud eggs and fill up with
to taste. sisig. Top with the quail egg yolks.

34 b r e a k fa s t m a G a z i n e | f e b r u a ry - m a r c h 2018
reaL fOOD: Pica Pica Stunners

b r e a k fa s t m a G a z i n e | f e b r u a ry - m a r c h 2018 35
 reaL fOOD: Pica Pica Stunners

CHICKEN Ingredients Procedure

INASAL FOR THE
CHICKEN INASAL
FOR THE STuFFING
AND WRAPS
1. In a bowl, mix lemongrass, soy sauce, annatto
oil, calamansi, sugar, garlic, and chili. Marinate
BuRRITO • 50 grams
lemongrass,
• 10 pieces tortilla
wrap 2.
the chicken breast.
Grill chicken breast for 5-8 minutes on each side,
Cooking time: 30 minutes finely chopped • ½ kilo brown depending on size and thickness. Cut into strips.
Serves 10 • 10 mL soy sauce rice, cooked
• 20 mL annatto oil • 30 grams or 10 TO ASSEMBLE
• 15 mL calamansi leaves lettuce 1. Place tortilla wrap on a flat surface.
• 3 tablespoons • 50 grams tomato 2. In a bowl, combine brown rice and chicken
sugar inasal strips.
• 20 grams garlic, 3. Place a lettuce leaf on the tortilla wrap, then
finely chopped layer the tomatoes.
• 4 pieces chili 4. Spoon the brown rice mixture over the tortilla
• ½ kilo wraps. Roll tightly like a cigar and wrap in an
chicken breast aluminum foil or parchment paper.

36 b r e a k fa s t m a G a z i n e | f e b r u a ry - m a r c h 2018

GREEN HuMMuS PITA ON STICKS
Ingredients
• 100 grams chickpea
• 30 grams Tahini paste
• 100 mL olive oil
• 5 grams parsley, finely
chopped
• 50 grams garlic, finely
chopped
• 2 grams salt, to taste
reaL fOOD: Pica Pica Stunners
Preparation time: 20 minutes
Procedure
• 1 gram pepper, to taste 1.
• 10 pieces pita bread
• 20 grams grissini or
breadsticks 2.
• 30 grams red bell
pepper, diced into small
cubes 3.
Serves 10
To make the hummus, blend chickpeas, Tahini
paste, olive oil, parsley, and garlic using a food
processor. Season with salt and pepper.
Grill or pan grill pita bread and cut into triangles.
Insert the grissini sticks at the wider part of the
pita bread, making it look like a pine tree.
Spread the hummus on the pita bread and top with
bell peppers.
b r e a k fa s t m a G a z i n e | f e b r u a ry - m a r c h 2018 37
For recipe development or food styling
bookings, you may visit www.chefmac.ph
or contact (+63) 906-414-3047

Pet-friendly Nibbles RECIPES AND STYLING BY CHef MaC flaViaNo

PHoToGRAPHY BY karlo CadaNG
SHoT oN LoCATIoN AT BerGHoff:
tHe fUNdaMeNtal kitCHeN
 reaL fOOD: Pet-friendly nibbles

SWEET POTATO AND

PEANuT BuTTER
BISCuITS
Preparation time: 10 minutes Cooking time: 20 minutes Makes 12 to 15

Ingredients
• ½ cup natural peanut butter
• ½ cup mashed sweet potato
• 2 tablespoons honey
• 1 cup water
• 2 ½ cups all purpose f lour, sifted
• ½ teaspoon baking powder
• 3 tablespoon crushed peanuts, toasted

Procedure
1. Preheat oven to 350ºF.
2. Mix peanut butter, sweet potato, honey, and water
thoroughly. Stir in flour, baking powder, and peanuts.
Knead lightly.
3. Roll out dough to 1-cm thickness and cut into desired shapes.
4. Bake for about 20-25 minutes until biscuits are dry.
5. Store in an airtight container for up to 7 days at room
temperature, or in the refrigerator for up to 2 months.

b r e a k fa s t m a G a z i n e | f e b r u a ry - m a r c h 2018 39
 reaL fOOD: Pet-friendly nibbles

HOMEMADE
JERKY TREATS
Preparation time: 10 minutes Baking time: 2 hours

Ingredients
• 2 pieces chicken breast fillet
• ¼ kilo lean beef
• 15 pieces chicken gizzard

Procedure
1. Place chicken and beef in freezer for 1 hour to make
them easier to slice. Cut into ¼-inch thick slices.
2. Open chicken gizzards and place flat on prepared
baking tray together with chicken and beef slices.
3. Bake at 150-175ºF oven for 1 hour 30 minutes or until
completely dry. Cool on a wire rack.
4. Store in an airtight container in the refrigerator for up
to 2 weeks.

40 b r e a k fa s t m a G a z i n e | f e b r u a ry - m a r c h 2018
reaL fOOD: Pet-friendly nibbles

b r e a k fa s t m a G a z i n e | f e b r u a ry - m a r c h 2018 41
 reaL fOOD: Pet-friendly nibbles

BIRTHDAY CAKE FOR PETS

Preparation time: 20 minutes Baking time: 20-25 minutes

Ingredients Procedure
• 1 cup minced fresh salmon • 1 cup all purpose flour 1. Preheat oven to 350ºF. about 30 minutes. Cool
or tuna • 1 teaspoon baking powder 2. In a bowl, mix together completely.
• ½ cup grated carrot salmon or tuna, carrot, 5. Fill and frost with potato
• ½ cup grated zucchini FOR THE ICING zucchini, egg, honey, oil, and cream cheese icing.
• 1 large egg • 1 large potato and water thoroughly. 6. To make icing, mix
• 1 tablespoon honey • ½ cup water 3. Sift together and stir in potato, water, and
• 2 tablespoons canola oil • ¾ cup low-fat cream cheese flour and baking powder. cream cheese together
• ¼ cup water 4. Divide batter between until smooth.
two prepared 4-inch
pans and bake for

42 b r e a k fa s t m a G a z i n e | f e b r u a ry - m a r c h 2018
the ingredients to

winning WoRDS BY tiMotHy diao

PHoToGRAPHY BY tarisH ZaMora
SHoT oN LoCATIoN AT le Petit soUfflé

C hef Miko Aspiras walked into the private dining area of

Le Petit Soufflé at SM Mega Mall quite rattled, picking
up the panic that was shared throughout the room.
“I’m sorry medyo natagalan. May mga kinailangan lang
akong i-approve na mga cakes,” he shyly apologized, while
making his way to the makeshift prep table where six other
hands were trying to figure out how to style a delicate
confection of tempered chocolate—a creation that Chef Miko
sculpted into a bouquet of flowers the night before.
reaL STOrieS: man of the hour

b r e a k fa s t m a G a z i n e | f e b r u a ry - m a r c h 2018 45
 reaL STOrieS: man of the hour

“I know people will look at this, Since winning that first event, he
[those who really practice the craft], has participated in over sixteen Young
and criticize this; but [for me], it looks Hoteliers Exposition contests. But it
natural—detail wise, and technique wise,“ wasn’t until the fourth one that he was
he shared under a hush as he carefully pushed by circumstances to sign up for a
and meticulously delved into styling it. pastry challenge.
He operated with a certain caution He was hell-bent on throwing his
that you’d imagine a celebrated and name into the hat for a hot kitchen
awarded pastry chef would not have. competition, but was later eliminated in
It was not a novice apprehension, but the selection process. Refusing to miss
rather a careful calculation of whether
or not each move of a hand would lead
to the unfortunate crumbling of the
beautiful chocolate-made foliage.
It had been a while since he had to
sculpt chocolate. The last time he did a
similar project was for a competition he
participated in 2013, when he was still
employed with Raffles and Fairmont in
Makati. Though he did not bring home
the bacon—a first for Chef Miko as he "His storied love
had always ranked a place for every and career in
competition he joined: twelve golds, tHe world of
two silvers, and a bronze to be exact—he
did gain a much deeper perspective on sweets began in
the value of winning, and what it took
to get there.
serendipity."
a BeGiNNiNG to eVerytHiNG

His storied love and career in the

world of sweets began in serendipity.
In De La Salle College of Saint Benilde,
where Chef Miko studied culinary arts,
students were given a platform titled
Young Hoteliers Exposition, which
served as an avenue for budding chefs
and hoteliers to showcase what they’ve
learned and practiced through a series
of competitions.
Chef Miko, a self-confessed
spirited competitor, began joining the
exposition a little earlier than advised.
“I was naturally very competitive
in college. Even if I wasn’t allowed to
compete yet—it was usually the juniors
and seniors that competed—but it was on
the first term of my sophomore year that
I first joined the hotel set-up contest.”
an opportunity of honing his craft, he
still looked for a bout to join. As luck
would have it, the only event left for
him to sign up for was a cheesecake-
making contest.
This he took as an unprecedented
challenge; little did he know that that
very detour would be the push he
needed to discover his raw talent, and
would pave the way to his whole career.
“Hindi ko nalang alam na I was
blessed with the talent to develop flavors
for the sweet side of food,” he said.

46 b r e a k fa s t m a G a z i n e | f e b r u a ry - m a r c h 2018
reaL STOrieS: man of the hour

b r e a k fa s t m a G a z i n e | f e b r u a ry - m a r c h 2018 47
 reaL STOrieS: man of the hour

WitH a GraiN of salt

Ever since he began

competing, Chef Miko
has taken to heart the
growing pains that comes
with practicing his craft:
the number of failed
attempts before that
perfect bite of cheesecake;
humbling himself to sharp
criticism; even the politics
that comes with working

"ever since
He bagan
competing,
cHef miko
Has taken
to Heart
tHe growing
pains tHat
comes witH
practicing
His craft."

in a big kitchen; and

knowing when to turn
his back when it’s the best
thing to do.
Being openly gay,
and comfortable with his
sexuality hasn’t always sat
well with everyone that
he’s worked with in the
past. Joining a kitchen,
the immensity of his
talent was not attributed
to his dedication to
pastry, but was more
often than not credited to
his sexuality.
Chef Miko recalled
instances when he was
assigned to create cakes
for important guests at
the hotels he worked for.

48 b r e a k fa s t m a G a z i n e | f e b r u a ry - m a r c h 2018
reaL STOrieS: man of the hour

b r e a k fa s t m a G a z i n e | f e b r u a ry - m a r c h 2018 49

This sort of workplace
discrimination may have
stung, but Chef Miko
was not going to let a few
slurs set him off course.
He took it with a grain of
salt, and proved to them
that he was great at his
job, not because of his
flamboyance, but rather
his ferventness, and
letting his passion have
its way.
“[Passion is] one of
the things I had when
I started pursuing my
career. That’s the one
thing that separated
me from a lot of pastry
chefs—‘coz I worked in
a lot of establishments
with people who are like
me—they worked really
hard but they lacked the
passion,” he shared.
His partner, now
husband, JV San Juan has
been a testament to his
50 b r e a k fa s t m a G a z i n e | f e b r u a ry - m a r c h 2018
reaL STOrieS: man of the hour
love for his expertise. For
the past 11 years, he has
seen Chef Miko’s decade-
long career unfold: from
their practicum days at
EDSA Shangri-La, to the
"wHile i love pastry, miko
Has a passion for it. His eye
for creativity, as well
as His mind for flavor, is
sometHing innate to Him."
number of hotels and
restaurants that he has
been a part of, even their
time as business partners
at a now-defunct home-
based baking venture, and
of course, the numerous
dessert spots that Chef This continuous pursuit
Miko handles to this day. for knowledge for his
“Pastry has always craft makes him the best
been his passion even in what he does. ”
before I met him,” San
Juan shared. “While I tHe MileaGe of
PassioN
Ever since his first
pastry competition in
culinary school, Chef
Miko has been pushing
the boundaries of what
a dessert is expected to
be like. His restaurants
and dessert spots
(Scout’s Honor, Freezer
Burn, Le Petite Soufflé,
and The Workshop)
are a testament to
this continuous push
love pastry, Miko has a for excellence and
passion for it. His eye ingenuity—a love letter
for creativity, as well as of sorts, a dedication of
his mind for flavor, is his passion for the pastry
something innate to him. arts. Through the years,
I saw his eagerness to Chef Miko has learned
learn and try out things. that though passion
reaL STOrieS: man of the hour

b r e a k fa s t m a G a z i n e | f e b r u a ry - m a r c h 2018 51
 reaL STOrieS: man of the hour

52 b r e a k fa s t m a G a z i n e | D e c e m b e r 2017 - j a n u a ry 2018
 reaL STOrieS: man of the hour
may have been his kick-starter, one
ingredient does not make a cake.
“Passion is just one part of reaching
what you want to be in life. It’s an
essential part, but it’s just one part of
it. You have to have [passion] for you
to start doing, or to become what you
want to be. But it’s not enough.”
His colorful journey has shown him
that though his innate fervor for sweet
confections has been his career’s meal
"i found out tHat
it was not scary to
lose. i Had to lose to
know wHat it takes
to win."
ticket, he cannot dismiss how without
raw talent, his passion would have been
in vain; or if not drive, he would not have
been a competitive and excellent pastry
chef; and if not for understanding the
necessity of rediscovery and redeveloping
passion for what one does, he would have
given up when things became rough.
More importantly, Chef Miko
sees the value of the people that have
supported his dreams from the very
start. His husband, as Chef Miko would
put it, has been his biggest cheerleader;
believing in him and his capability to
rise above his challenges even before he
would think that he could do so. His long
time friend and fellow pastry chef, Chef
Peachy Juban, who in an introductory
speech that she gave to welcome Chef
Miko on stage at this year’s Madrid
Fusion likened watching his growth as
a chef to reading a book, and seeing the
pages unfold before her very eyes. And a
number of industry movers that he sees
as mentors and great influences, such
as Chef Sau del Rosario, Chef Cyrielle
Soenen, Chef Chele Gonzalez, and Chef
Margarita Forés.
In return, he has been recognized
as one of the best in his craft by the
people that love his confections, by
his esteemed mentor and peers, and of
course through numerous awards from
the Philippine Culinary Cup, Hong
Kong Food Exposition, Hong Kong
Culinary Classics, World Association of
Chef’s Societies Congress, and more.
You would think that a competitive
and dedicated craftsman like he is would
be caught up by the high of winning,
but amongst all of these wins, he values
what he learned at that singular loss in
2013 the most.
“I found out that it was not scary to
lose. I had to lose to know what it takes
to win,” Chef Miko shared alluding
to what it took for him to refuse to
tolerate his excuses, to continuously
push and assert his goals, and to go
beyond his expectations and what
others have expected of him.
b r e a k fa s t m a G a z i n e | f e b r u a ry - m a r c h 2018 53
Auro: A Bean-to-Bar Story
WoRDS BY PaM MUsNi
PHoToGRAPHY BY karlo CadaNG
reaL STOrieS: brand Talk

A long the sprawling roads of

Laguna’s Technopark, you’ll
find Auro Chocolates – or
at least, its factory. Located near
the entrance, it is of relatively
large build, spacious enough for its
equipment and storage facilities.
And the facade is quite new, with
production beginning early 2017.
“Lean yet capable” seems to be the
factory’s over-arching theme, and
one that seems to manifest what
Auro is shaping up to be.
While it’s a relatively new
company, it holds the distinction of
being one that’s looking to revitalize
one of the country’s lesser-realized
industries – chocolate. The road to
Auro started in a gourmet shop in
Chicago, where founder Jacqueline
Go saw an American-manufactured
chocolate bar that made use of cocoa
beans from Davao. “That was seven
to eight years ago, where even here,
there was no awareness of that,”

"wHile it's a
relatively new
company, it Holds
tHe distinction
of being one
tHat's looking
to revitalize one
of tHe country's
lesser-realized
industries—
cHocolate."

says Kelly Go, Jacqueline’s daughter

and Auro’s managing director. At
the time, she was studying Political
Science in Chicago, before moving
into Culinary Arts – a move
that would deepen her love for
chocolate. “She was really surprised
to find that all the way across the
world, so she sent somebody to go
to Davao, she herself went there just
out of curiosity.”

b r e a k fa s t m a G a z i n e | f e b r u a ry - m a r c h 2018 55

It was there that they realized
how fertile the Philippines was
for cacao-growing, being part
of the cacao belt and containing
one of the world’s rarest cacao
species, the criollo. And with
such potential, the possibility of
creating something great from it.
“The Philippines has had cacao for
300 years, and for the longest time
we only did tablea products and
whatnot. [We] never actually saw
a quality Filipino chocolate brand
come out of this after hundreds of
years,” says Mark Ocampo, who is
also managing director for Auro.
“We wanted to create something
that could be marketed abroad,
have the same quality that other
international brands carry, and for
56 b r e a k fa s t m a G a z i n e | f e b r u a ry - m a r c h 2018
reaL STOrieS: brand Talk
the Philippines to be known for
something more than just what it’s
typically known for.”
That said, it looks to be part
of an emerging group of bean-to-
bar chocolate makers, placing a
premium on both the source and
process. After all, the chocolate
scene in the Philippines is often
fraught with a slew of difficulties.
Kelly notes how chocolate-making
used to be hard to do at a small
scale – in order to make chocolate,
one had to make use of larger
machines, which were often only
available to larger companies. And
manufacturing chocolate in the
Philippines from scratch had its
own share of problems. “Now, we
see a democratization of the entire
process, with smaller machines
available. So it’s only been really
possible in the last, I would say,
10-15 years,” she says. That said,
timing had been a crucial factor in
launching Auro, as it was during
reaL STOrieS: brand Talk

b r e a k fa s t m a G a z i n e | f e b r u a ry - m a r c h 2018 57
 reaL STOrieS: brand Talk

58 b r e a k fa s t m a G a z i n e | f e b r u a ry - m a r c h 2018

a time when cacao was said to be
turning scarce and the movement
to be more aware of one’s food and
its source began to take hold in the
local industry.
But more than putting the
Philippine chocolate on the map,
Auro is about giving back to both its
origins and its farmers. Aside from
being bean-to-bar, it also prides
itself on being single origin, truly
highlighting the unique flavors
of the region as well as giving
reaL STOrieS: brand Talk
recognition to the effort given by
those who had worked to produce
it. “So we have our standard single
origin bar, that is actually a blend
of different beans coming from
different farming communities in
Davao,” she says. “We’d [also] like
to proudly announce that we’re also
launching our Auro Reserve – more
than single origin, they’re also
single estate, and those are what
we find even more exceptional.”
It, after all, provides partner farms
b r e a k fa s t m a G a z i n e | f e b r u a ry - m a r c h 2018
and farmers a larger market for
their work, thus providing them
greater recognition and greater
opportunities for livelihood.
At the same time, its focus on
origin also allows it to be more
inclusive, as instead of gathering
farms in more convenient places,
it instead taps into lesser-known
"for us, we really
make it a point
to go all over—
nortH, east, west,
soutH—and really
go to places
wHere people
don't really want
to go to."
communities. “Right now, we work
with over 2,000 farmers, and we
actually guarantee their market
for over 10 years, or more. And so
what we realize about this is that
sometimes, what ends up happening
is that people only zone into specific
places that are easily accessible,
which they can guarantee a supply,”
says Mark. “But for us, we really
make it a point to go all over—
North, East, West, South—and really
go to the places where people don’t
really want to go to.”
It’s through this push for
inclusiveness that brought further
awareness into the lives of cacao
farmers. “I don’t think as business
people… and we’re not from
agriculture, [that] we have a lot of
chances to interact with the farmers
face-to-face, or really get to know
about a lot of the issues that they
face,” recalls Kelly, when asked
59
 reaL STOrieS: brand Talk

about how the first meeting came

about. “So when [my mother] first
met them, she was quite shocked
that they didn’t know much about
the cacao market, that there are
even different varieties, that there
were different opportunities – some
of the companies would just tell
them, you plant this, and that’s it.”

"to create great

cHocolate, one
must involve
everytHing—and
everyone—tHat
affects it."

And it’s this understanding and

collaboration that Auro builds itself
upon, even incorporating itself into
practices such as the pricing matrix.
So indeed, Auro may be a new
player at this moment in time. And
such a status could prove daunting
when innovating in an industry that
has long lain dormant. But even
in the short period they’ve been
existing, they’ve managed to make
a lot of progress – from helping
out previously impoverished
communities and teaming up with
initiatives like CrowdFarming,
where Auro is the only non-
European participant. Because for
them, chocolate is no mere product
to be consumed by the market and
to be produced haphazardly. To
create great chocolate, one must
involve everything—and everyone—
that affects it.
For more information, you may
visit www.aurochocolate.com. You can
also check out their Facebook page at
facebook.com/aurochocolate or their
Instagram @aurochocolate.

60 b r e a k fa s t m a G a z i n e | f e b r u a ry - m a r c h 2018
 reaL STOrieS: essays

Home is Where the Food Is

The Importance of Sharing a Family Meal
WoRDS BY Nikki NatiVidad. ILLUSTRATIoN BY aiCa dUraN
SPECIAL THANkS To raPHael iNoCeNCio of Better stePs PsyCHoloGy iNC.

A happy home starts
at the dinner table.
It’s where kids get a
taste of their parents’ best
recipes and mom and dad
get to ask their kids about
their day. unfortunately,
today’s fast-paced world
puts pressure on family
members to sacrifice
meal time together for
more urgent matters,
like meeting deadlines or
going on con-calls. But
as routine as eating is, it
isn’t just a simple human
need. It’s an essential
ingredient for living.
An Irish playwright
once said, “There is no
sincerer love than the
love of food.” And he’s
right; there are few
pleasures in life that can
compare to the pleasure
of eating. It’s likely
because food engages all
the senses, right from the
start and all the way until
the end.
The sound of raw food
hitting a hot pan; the
smell coyly wafting from
the kitchen door; the
mouthwatering sight of a
delectable meal; that first,
oh-so-satisfying bite.
Eating is an experience
so pleasurable, it must be
shared. That’s why it’s at
the dinner table where
people often show their
love. It’s a venue to make
friends and court lovers.
And for families, it’s an
opportunity to become
closer together.
The entire process of
meal time fosters a sense
of togetherness in different
ways. Parents who cook
put in the time and effort to
make dishes that are both
nutritious and delectable
for their children. They’re
gratified when kids enjoy
their meals and the meals
they make show that they
care about their kids’ health
and happiness.
reaL STOrieS: essays
Sometimes meal time
is the only opportunity for
families to just sit down,
bond, and talk about
their days. Or even when
words aren’t exchanged,
the sacredness of eating
together and performing
little rituals is enough to
form a bond and create
lasting memories.
It could be a father
customarily pouring
water into everyone’s
glass at the start of a
meal, or a mother shelling
shrimps for each of her
children. These moments
are what make eating
together a fulfilling
experience, even if at the
time, it seems so usual.
This is why families
who eat together tend to be
closer together. Studies have
shown that eating meals
together have a positive
effect on fostering a sense of
belongingness for families.
Meal times can be used as
a vehicle for bonding and
building trust.
In order to better
understand the
psychological benefits
of sharing meals, we
asked Raphael Inocencio,
a consultant at Better
Steps Psychology, a few
questions.
“Generally, family
meals have a positive
effect, mainly on the
nutrition of children
and adolescents,” Raphael
agrees. “There is also
some evidence that
having family meals, just
like any other family
bonding activity, has
a positive effect on a
sense of belongingness
for every member of
the family.”
Meal time, from a
psychological standpoint,
is a useful venue
for family members
to strengthen their
relationships. The quality
of the meal isn’t a factor,
but rather the quantity
of meals shared together.
That is, the actual food
that’s being eaten and
shared isn’t as important
as the consistency of the
company. For families
to bond and “reap the
benefits” of sharing meals,
they need to do it as often
as possible. Anyway,
eating is also necessary
for survival, so might as
well eat together!
"The quality of the meal
isn't a factor, but rather
the quantity of meals
shared together."
However, just because
a family eats together does
not guarantee closeness. He
offers this disclaimer:
“Merely eating together
is not an assurance that
family members are better
able to relate to each
other. While meal times
together is one way,
there are still prerequisites
that are required to reap
its benefits.”
For example, there
needs to be a sense of
openness already present
between family members
for meal times to be
an open and enjoyable
experience. Breaking
bread together is a form
of camaraderie that
cannot be replaced, but if
there is no sense of ease
b r e a k fa s t m a G a z i n e | f e b r u a ry - m a r c h 2018
during meal times, then
the effect of a delicious
meal is lost.
“The most important
thing is to first establish
a relationship with your
family members,” says
Raphael. “This cannot
be forced by just having
meals together. This has
to be fostered in all the
things that surround your
family’s interaction.”
The dinner table is
the perfect venue to start
fostering that sense of
openness. Eating is more
than just a basic need – it’s
essential for living. So
make time to eat – carve
out time in your day where
you can and share a meal
with your loved one.
We don’t eat just to
be full. We eat to talk
about our days or hear
about our loved ones’
days. When we eat, we
don’t eat at all – we give
thanks, we enjoy the food
served us, and we share
pleasurable moments in
the company of a person
we love or we would
love to get to know.
It just so happens that
these moments are best
experienced over a nice,
hot meal.
63
 reaL STOrieS: essays

the business WoRDS BY arraH BalUCatiNG

ILLUSTRATIoN BY aiCa dUraN
SPECIAL THANkS To CHef Niño laUs of NiNyo
fUsioN CUisiNe & WiNe loUNGe aNd eNaH BaBa
of sHaNGri-la at tHe fort of love
B ack in the day, it
was believed that
married men made
bad soldiers—and so, in
Rome, the sacrament was
banned. But legend has
it that there was once a
man named Valentine, a
noble priest who was later
known to have arranged

"Legend has
it that there
was once a
man named
valentine."

marriages in secret. After

being imprisoned and
sentenced to death for this
act of rebellion, he would
later on be immortalized
as a saint of the Roman
Catholic Church. Shortly
after, February 14 would
be established as the
feast of St. Valentine—a
foreshadowing of what
was to come.
The 18th century
marked the era that

64 b r e a k fa s t m a G a z i n e | f e b r u a ry - m a r c h 2018

February 14 began to
take on a whole new
light. Couples would
partake in the spirit St.
Valentine left behind, one
that celebrated love and
affection in a grandiose
manner. Speeches of
adoration were adorned
with flowers and sweets,
and that was just the
beginning.
Today, it has become
a multi-billion dollar
“holiday”. The business
of love has created in
itself its own currency,
and the numbers don’t
lie. Entrepreneur has
reported Valentine’s Day
sales reaching an all-time
high all over the world
at roughly $19.7 billion
in 2016. Meanwhile, The
Fiscal Times estimates
$3.8 billion spent on an
evening out, with 25
percent choosing to wine
and dine.
Our nation is
no exception to the
phenomenon. We’ve been
hit by the lovebug time
and again. Chef Niño Laus
of Ninyo Fusion Cuisine, a
restaurant that has become
a cult hit for couples on
Valentine’s Day, alludes to
this, “It's really the busiest
time for us, the whole
February actually, but
Valentine's Day especially.
Reservations are nonstop.
People call as early as
December. It's a lot of
work and coordination
on our end—making sure
we don't miss out on any
details and special requests
by the guests. The results
are always great. Sales are
at its peak and people end
their dinner happy”.
The food and
hospitality industry get
the brunt of the hustle and
bustle, bringing a sense
of order and beauty to a
night otherwise defined
reaL STOrieS: essays
as chaos. Which begs the tHe War ZoNe giveaways that they can
question, how do they do If love is a battlefield, offer, small touches they
it like clockwork? then so is February 14 for can put in to the whole
the warriors breaking a experience—roses or
WHere it BeGiNs sweat behind the kitchen anything the guests can
It all starts with and those slaving away at take home.”
crafting the experience the front of house. In the
in an appropriate setting. nitty-gritty of the much- a WiNNiNG Battle Cry
Prep is an important anticipated event, Chef At the end of the day,
aspect before the curtains Niño employs certain it boils down to creating
rise for the big night. strategies on logistics. For an impact on memory
A string of meetings one, he makes sure he’s got and eventually becoming
is needed leading up all hands on deck. As such, a vital part of one’s love
to the event, especially he doubles the staff and story—be it in the context
in an industry where hires extra hands. Then of romance, friendship,
every detail counts. there’s the Valentine’s family, or work. Chef
Shangri-La at the Set Menu he innovates Niño shares a noteworthy
Fort’s Communication every year. He says he story he holds dear to his
Executive, Enah Baba, swears by this system on heart to this day, “We had
a couple drive into Ninyo.
They had a reservation and
everything. We noticed,
though, that they did not
"today, it has become a multi- come down from their
car. Soon after, the couple
billion dollar "holiday". the decided to drive away.
business of love has created in Later on, we found out
that they had broken up.
itself its own currency, and the The guy who made the
reservation messaged to
numbers don't lie...our nation is apologize, we expressed
our empathy, and told him
no exception to the phenomenon. he can come back anytime
to redeem his dinner. He
we've been hit by the lovebug eventually did a year later,
with the same girl, this
time and again." time for a proposal.”
It is in moments like
these that gastronomy
bleed seamlessly into life.
attributes their success to the evenings of the 13th, And despite the long hours
giving each of their hotel’s 14th, and the 15th since the industry needs to put
restaurants a certain it tends to get really busy. in, they seem to agree on
personality. “We make In his kitchen, guests also the same thing:keeping up
sure that the offerings get to choose between with St. Valentine is not so
and how we communicate two batches for dining—a bad after all.
in terms of marketing strategy he utilizes to
are also synonymous avoid overcrowding and to Ninyo Fusion Cuisine is
to the personality per guarantee the best service. located at 66 Esteban Abada
restaurant,” she says. Enah also attests to the St., Loyola Heights, Quezon
To wit, options should set menu rationale in their City. For reservations and
be open to make sure restaurants for purposes inquiries you can contact,
everyone is included. The of efficiency and lessening (02) 426-0301.
key is not to isolate the food wastage. Another
holiday to just romantic thing the hospitality Shangri-La Fort is located
love, as there are different industry has up their sleeve at 30th St., cor. 5th
angles and stories of it to on the special day? Small Avenue, BGC, Taguig. For
celebrate. tokens. “The managers reservations and inquiries,
come up with certain you can contact 820-8888.
b r e a k fa s t m a G a z i n e | f e b r u a ry - m a r c h 2018 65
tHe process oF
meAt cuttIng
WoRDS BY MUriel diZoN
PHoToGRAPHY BY karlo CadaNG
SHoT oN LoCATIoN AT BBQ & Co.
SPECIAL THANkS To CHef BoNG saGMit

T he meat section is probably the most

excruciating yet the most exciting section
in the market. Choosing the meat to use
for a certain dish might be a no-brainer, but
knowing where a piece of meat came from is
beyond the basic knowledge of most consumers.
A wise consumer must always remember that
the meat’s tenderness, juiciness, and flavor varies
on which part the meat is from.
In this issue, Chef Bong Sagmit, a renowned
force in the local scene’s farm-to-table
movement, shows us how to obtain our own
meat cut in the comfort of our own kitchens.
REAL STORIES: Gastronomy Confidential

first things first, in

meat cutting, Chef
Bong recommends
getting your hands
on the basic materials
needed: a meat saw,
a solid cutting table,
a sharpening steel,
safety gloves, and
different kinds of
sharpened knives.

b r e a kb
fare
stak
mfa
a Gsa
tzm
i naeG|aDzei n
ce m
| fbeebrr2017
u a ry
- j-am
naur
acry
h 2018 69
67
 REAL STORIES: Gastronomy Confidential

doing your own meat cutting would

require you to order your own carcass
from the butcher shop. thus, it is
essential to research on the nearest
meat suppliers in the area and order
one that’s freshly butchered.

you can either order carcasses in

halves or as a whole, depending
on usage. for Chef Bong, cutting
your own meat is favorable during
festivities or celebrations because
you can utilize a bulk of different
meat cuts for a myriad of dishes.

68 b r e a k fa s t m a G a z i n e | f e b r u a ry - m a r c h 2018
 REAL STORIES: Gastronomy Confidential

once the primary cuts are done, some butchers

prefer to clean or smoothen the meat’s surface
using a sharpened knife. this can help identify
after cutting the carcass in half, the primary the sub-primary cuts easily.
cuts are developed by identifying its four
major sections: the round, loin, rib, and chuck. some fats can be kept aside once removed; and
can be used for making broths, ground meats,
achieving these major cuts may require a or even in sausages.
saw to cut the bones, and sharpened knives
for the finer meat portions like the fat and
the meat itself.

loin
shoulder

belly
leg
b r e a k fa s t m a G a z i n e | f e b r u a ry - m a r c h 2018 69
 REAL STORIES: Gastronomy Confidential

While doing the sub-primary cuts,

the usual cuts seen in markets can
now be identified. the meat can
be cut according to its shape, or
can also be prepared by wrapping
it with a thread to even out the
shape for cooking.

70 b r e a k fa s t m a G a z i n e | f e b r u a ry - m a r c h 2018
 REAL STORIES: Gastronomy Confidential

loin joints

center
Presenting the final
meat cuts you see in the
marketplaces. Now, you are
ready to meat cut to your
heart's delight!

belly slices

rustic belly
b r e a k fa s t m a G a z i n e | f e b r u a ry - m a r c h 2018 71
 reaL STOrieS: food Trip

lovers' date out

Love is in the air again. Like it or not, this day has become
quite a commotion. With all the restaurants out there, it
may be a bit of a struggle to narrow it down and choose
one. Lucky for you, we have already scoured the Metro and
WoRDS BY triCia QUiNtero come up with a list you can try.

splurge Fantastic food, a relaxing ambiance, top-notch service,

and an intimate set-up altogether is still a classic way to
induce all the kilig. If you don’t mind shelling a few more
bucks (than usual), read on for our recommendations.
1 Champagne room
Like a classic that will never go out of style, they
continue to woo the hearts of fine diners alike. With its
impeccable service, lavish fairytale-like décor, and its

1
classic menu offerings, it guarantees the finest dining
experience.
Price range: Approximately Php2,500 for two

2 top of the Citi by Chef Jessie

Besides the breathtaking 360-degree view of
the city, they also boast their consistent five-star
cooking—their Sea Bass with Goose Liver, Angus
Beef Tenderloin, and Lamb Chop with Adobo sauce
will not disappoint.
Price range: Approximately Php2,000 for two

2
3 210 degrees kitchen + drinkery

5
Whoever said fine dining can’t be fun? More akin to
a laidback and homey feel: posters of different cities
around the world and quirky quotes fill up the walls.
Their four-course menu is worth every penny.
Price range: Approximately Php2,600 for two

4 Blackbird
Aviation-inspired restaurant, Blackbird, combines
sophistication, simplicity and elegance; but more
importantly a one of a kind dining experience.
Price range: Approximately Php3,100 for two

5 lemuria Gourmet restaurant

This diner is a French-Mediterranean restaurant
done with a lot of finesse. A place that exudes a truly
romantic and secluded feel that will guarantee a quiet

4 3
and intimate bonding time with your loved one, they
constantly evolve their menu, so try asking them for
their recommended dishes.
Price range: Approximately Php3,000 for two

save Amazing dates need not break your pockets. There are
a huge number of concept restaurants that can equally
ensure a good time and filled tummies. Here are our
recommendations.
1 rustic Mornings by isabelo
They serve all-day breakfast fares that won’t
disappoint, and an array of popular Filipino dishes
like Lechon kawali and kaldereta. The place is
also IG-worthy, perfect for immortalizing those
snapworthy moments.
Price range: Approximately Php1,100 for two

2 Bucky’s
Combining a chill vibe, a tight but varied menu, and

1
good food, Bucky’s covers all your bases. Since it’s
in Poblacion, you and your loved one can explore the
neighborhood right after.
Price range: Approximately Php500 for two

2
3 la Vie Parisienne
Don’t let its façade intimidate you because, contrary

4
to its looks, it won’t cost you too much. The best part?
It’s a french bakery, deli, and a wine cellar all in one!
Their ingredients are imported from France, but they
still keep their prices on the affordable side.
Price range: Approximately Php1,100 for two

3
4 Common folk
Right along katipunan is this cozy nook. They offer
toasts and sandwiches in different ways—Salmon to
Love and Say Cheese are among their highlights.
Price range: Approximately Php500 for two

5 Pound by todd english

You’ll be surprised to find the best-tasting and
affordable burgers tucked in BGC. You can never go
wrong with their crispy chicken sliders.

5
Price range: Approximately Php800 for two

72 b r e a k fa s t m a G a z i n e | f e b r u a ry - m a r c h 2018