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Isagani de Ocampo, owner and chocolatier of Kakaw Galleon, began his career as a seafarer in 2009 and was trained as a pastry chef aboard cruise ships. This was followed by a chance to train under the esteemed Jean-Philippe Maury’s chocolate shop, honing Isagani’s skills under the guidance of masters.

But fate had different plans for the chocolatier. When the pandemic hit in 2020, Isagani belonged to the first batch of repatriated overseas Filipino workers. It was also this time when he started creating his own chocolate formula, dreaming of launching his own chocolate line in the Philippines.

But starting the business in a pandemic was not easy. For one, he had to rent a separate place for his chocolate factory — which was not possible during the lockdown. De Ocampo had to put his business on hold for a year before he was able to launch his first product in November of 2021.

To scale his business even further, Isagani saw the value of upskilling and learning how to employ digital tools to boost Kakaw Galleon. When the invitation to attend the eBizNovation program under the livelihood advocacy of PLDT and Smart Communications, Inc. came, he did not hesitate to join.

The eBizNovation program is a digital upskilling-to-ecommerce program that aims to provide local entrepreneurs, cooperatives and MSMEs like Kakaw Galleon the right digital tools to help them grow their businesses online.

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Raging Bull Burgers presents its limited-edition fish offering, Good Catch, a mouthwatering spiced and crispy fried pollock fish fillet drizzled in tartar sauce, topped with a tomato, shallot, coriander relish and crunchy romaine lettuce. Of course, the Raging Bull Burgers experience isn’t complete without its trademark corn buns rounding it out.

Available until 31 March, Good Catch is also best paired with craft beers and cocktails.

“The Lenten and Easter seasons are big deals for Filipinos, which is why we wanted to partake in the practice by coming up with a new burger that people won’t feel guilty about eating,” said chef John Buquir.

Available at all Raging Bull Burgers branches — Shangri-La The Fort, The Rise Makati and Shangri-La Plaza.

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For most Filipinos, summer isn’t complete without halo-halo, the ultimate heatbeater. Chowking’s Halo-Halo Supreme offers a fully loaded assortment of “sangkap,” from leche flan and ube halaya to red sago, pandan jelly and ube ice cream.

To make the heat more bearable, Chowking presents its Halo-Halo Supreme in a new salo-salo size, a generous serving meant to be shared by four to six people when dining in at

Chowking’s branches — a perfect opportunity to bond with friends and loved ones.

Experience the “LamigSarap Summer” at Chowking’s Halo-Halo Land in partnership with select SM Supermalls. Visit SM City Pampanga (6 and 7 April); SM City Bacoor (20 and 21 April); SM MOA (4 and 5 May); and SM City Davao (18 and 19 May) for fun-filled activities to enjoy with friends and family.

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Since it opened its doors in 1999, Richmonde Hotel Ortigas has been committed to providing its guests with good service and value-for-money offerings. This year, the hotel celebrates its

25th year with various treats and promos to thank its valued patrons.

The Exchange features a collection of tasty bar bites, ice-cold brews and cocktails. The first set of pica-pica favorites include sisig Kapangpangan, tokwa’t baboy, kropek and six bottles of San Miguel Light, San Miguel Pale Pilsen or Smirnoff Mule. The second set is composed of pub grub bestsellers, such as queso fundido, pulled pork quesadilla, house-made potato chips and three glasses of featured cocktails. Each set is good for two to three persons. Available only on Wednesdays, Thursdays and Fridays this March, except during Holy Week.

The hotel’s all-day restaurant introduces a carefully curated set meal for groups of three, complete with starter, two entrées, dessert and coffee or tea. Those craving for Pinoy dishes can order the set of Richmonde’s favorites that include fresh lumpia, oxtail karekare, lechon kawali and saba con yelo. The family-friendly set of

chicken alfredo pizza, two pasta dishes (choice of prawns aglio olio, Bolognese or

cacio e pepe), fried chicken and chocolate cake will delight the kids and the young-at-heart. They are available daily until 31 March and may also be ordered for in-room dining.

“This celebration is not about our hotel’s legacy but about our appreciation to our loyal clients and guests who have become like family to us,” said Jorold Montelibano, Richmonde Hotel Ortigas general manager. “Our journey to where we are now has been more significant and rewarding with the support from our esteemed guests and the community.”

Call 8638-7777 or email stay@richmondeortigas.com.

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Embark on a flavor-packed adventure with the Seoul-ful Warm Protein Bowl, a medley of quinoa, egg roll, romaine, Korean cucumber salad, carrots, sweet corn and spicy kimchi, drizzled with a zesty Yuja vinaigrette. It’s packed with a generous 31 grams of protein, making it the ideal fuel for your summer adventures.

Pair it with Peach Soda, a refreshing drink with real fruit ingredients, providing a naturally sweet and refreshing flavor without the use of artificial additives or sweeteners.

Available until 6 May at all SaladStop! stores.