RestaurantRow Jasmine’s handcrafted mooncakes
HANDCRAFTED and prepared the traditional way, Jasmine restaurant’s chef Wong Kam On’s mooncakes are back to celebrate the Mid-Autumn Festival. Available with four fillings — namely, red bean, white lotus, red lotus, and five kernels — the mooncakes are elegantly packaged gifts for family and friends. Boxes may also be customized with a logo for a personal touch, for a minimum order of 100 boxes of four. Early birds will receive a 20% discount for orders until Aug. 15, while bulk orders with a minimum of 30 boxes will receive a 30% discount. Prices start at P588 per single box and P1,788 per box of four. Mooncakes are traditionally eaten during the Mid-Autumn Festival and symbolize unity, togetherness, and prosperity. For more information and reservations, call New World Makati Hotel at 811 6888 ext. 3338. Stay updated and follow New World Makati Hotel on Facebook (New World Makati Hotel) or Instagram (@ STARTING July 24, Starbucks will serve up two fruity Frappuccino blended beverages — Apricot and Peach Yogurt Frappuccino and Açaí Mixed Berry Yogurt Frappuccino for a limited time only. The Apricot and Peach Yogurt Frappuccino has two fruits in three layers: peach jelly with real bits, a creamy, tangy yogurt blend, and a drizzle of apricot sauce. Making a return this season, the Açaí Mixed Berry Yogurt Frappuccino is a light purple, Açaí berry- infused drink with pearls that burst with mixed berry flavors, topped with milk foam.
NY pastry chef to do demo
PASTRY CHEF Nick Malgieri will be in town in August to show chocolate aficionados how to make cakes and pastries using cocoa and chocolates alongside local chef Jill Sandique. He will do a demo titled “A Date with Chocolate” at the World Food Expo 2018 at the SMX , Mall of Asia complex on Aug. 3 from 10 a.m. to 1 p.m. Malgieri was inducted into Who’s Who of Food and Beverage in America. In 1998 and 1999, he was voted one of the 10 best pastry chefs in America by and magazines. His book, — which was published by Harper Collins in 1998 — was included in magazine’s Best of the Best for 1998, was voted Best Chocolate Book in the World by the 1998 Salon International du Livre Gourmand, and was the winner of an International Association of Culinary Professionals (IACP)/Julia Child Cookbook Award for the best baking book of 1998. After a long career as a pastry chef in numerous restaurants including Windows on the World, he founded the Total Heaven Baking company, He is a consultant to Inhilco, Inc. and restaurants and pastry shops throughout the United States, and has developed recipes for a variety of food producers, and for Food and Wines From France and A.I.D.I., and the Italian Confectionery Industries Association.
Classic Pinoy Fruit Frappuccinos at Starbucks with a twist at Andrew Café