Saturday, April 25

Ginabot Station at Apple Suites

FTW! Blog, Ginabot Station at Apple Suites, Ginabot, Cebu, #032eatdrink, #032foodsceneWhen in Cebu, you can always satiate your hunger. From fancy places to partake food with wine, DIY pizza shops, sumptuous meals, to the low key yet indulgent shawarma you can always be sure that you will never go hungry here! And for tourists and noobs in town, one can always associate Cebu with it's food. There's the tried and tested Cebuano lechon, sweet otap, dried danggit or pusit and of course ginabot. Ginabot is fried pig intestines. I am most certain Anthony Bourdain will enjoy this. Ginabot is the local version of deep fried pig intestines. Salty, crunchy and this hypertensive piece of meat is paired with hanging rice/puso and with a dipping sauce made out of local cane vinegar and chopped red onions with chili. 

FTW! Blog, Ginabot Station at Apple Suites, Ginabot, Cebu, #032eatdrink, #032foodsceneThere are countless ginabot stations around town but I would always come back to this branch as they have the cheapest at only Php12 per piece. Some places offer twice the price but the taste is just not worth the mark up. We call low key places like these pungko-pungko. The name is derived from the way people are eating, pungko means squat. Basically, pungko-pungko means is a way of dining where diners sit on a small, low wooden benches along streets with food trays offering a variety of items at the center of the table. 

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When dining prepare yourself to eat using your hands protected with plastic of course! Dining is pretty straightforward, use a plastic as a plate then get another for your hands. Do not expect cutleries around here. Line a plastic by cutting/tearing it in half and placing this on the table, get food from the bins at the center of the table. There's the usual hanging rice (puso), fried food - brains, ngohiong and my favorite lumpiang taogi. The bins/plastic bags contain fried items like pork steak, chicken, a few dried food like pusit/squid, fish, they even have hotdog. A meal could range from Php50-Php85 depending on the food items you get from the bins. 

I always love asking for more red onions on my dipping sauce as I eat this along with the meat. Drink of choice is Mt Dew and after a heavy meal, tendency is to walk it off at Fuente circle or head out to Robinson's Fuente to burn the calories.

Indulgent and a good stress reliever after a long day at work. I head out to Apple Suites twice in a month, sometimes I could only visit once in four months. Regardless, it is a staple worth coming back to like Cebu's lechon and Carcar's chicharon.

FTW! Blog, Ginabot Station at Apple Suites, Ginabot, Cebu, #032eatdrink, #032foodsceneSo when in Cebu, head out to Fuente Circle and get your ginabot across Apple Suites. Truly worth a try and just a word of advice, it can be addicting. So pace yourself, enjoy Cebu and live to tell about it.

Ginabot Station
Across Apple Suites in Fuente Circle
Opens 8AM to 6PM or later.

Saturday, April 18

Madrid Fusion Manila 2015

Manila, Philippines- SM, the host to the first Madrid Fusion Manila, held a cuisine demonstration at Sarsa Kitchen + Bar, Mall of Asia last April 16, 2015. Chef Bruce Ricketts, Chef Rob Pengson and Chef Claude Tayag, the Philippines’ finest representatives to the Madrid Fusion Manila Congress showcased their mastery in cooking, with a special participation of Chef JP Anglo. Madrid Fusion Manila is happening on April 24-26, 2015 at the SMX Convention Center in Pasay City. 

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(L-R) Millie Dizon, SM Mart Inc. SVP Marketing Communications Group; Verna Covar-Buensuceso, DOT Director of Market Development and Madrid Fusion Manila Project Director; Chef Rob Pengson; Chef Claude Tayag; Chef Bruce Ricketts; Chef JP Anglo; Steven Tan, SM Senior Vice President for Operations

SM, in partnership with Department of Tourism and Madrid Fusion Manila, provides a platform to expand ideas and experiences in strengthening culinary innovation. SM has the vital tasks of bringing the richness of our culinary heritage to a global audience in Madrid Fusion Manila and to share this great celebration to our fellow Filipinos through festive activities in SM Malls nationwide.

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Chef Bruce Ricketts

Known to be one of the youngest chefs in Manila, Chef Bruce used his experiences from famous restaurants in California to prove that age has nothing to do with success. Chef Bruce studied Culinary Management at the Art Institute of San Diego. It was his mentor Jason Knibb who made him understand ingredients and changed the way he looked at food.

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Chef Rob Pengson

Rob Pengson is a rebel of sorts. And this fact is apparent in the food he serves at The Goose Station, the restaurant he has built together with his wife Sunshine. The restaurant, regarded as the first tasting menu focused establishment in the metro, is known for its inventive, thought-provoking, even groundbreaking cuisine that challenges traditional cuisine by ignoring dogma and infusing culture and heritage into cooking.

FTW! Blog, Madrid Fusion Manila 2015, #madridfusionmanila, SM Supermalls, Chef Claude Tayag, The Wooden House, Bale Dutung
Chef Claude Tayag

Self-taught culinary savant, Claude Tayag is known to have uplifted Pampango/Kapampangan cuisine through Bale Dutung (Wooden House), his abode turned into a by-reservation-only restaurant serving traditional Pampango cuisine.

Spicing up Chef Claude’s culinary career is his passion to preserve the diversity of the Filipino cuisines which he showcased at the Peabody Hotel’s Chez Philippe Restaurant in Memphis, Tennessee, USA, when he was invited to serve his special selection of Filipino cuisine at the Memphis in May Festival 2012.

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Highlighting the best in food, art and culture of the Philippines, these chefs shared to the guests the delectable dishes that are proudly Filipino. With their artful skill in creating wonderful meals, it is such a delight to know that the Philippines has so much excellence to offer in the culinary world.

Madrid Fusion Manila is the first culinary festival with Spain and Asia’s legendary chefs Andoni Luis Aduriz, Elena Arzak, Quique Dacosta, Ramón Freixa, Francis Paniego, Paco Roncero, Mario Sandoval, Paco Torreblanca, André Chiang, and Alvin Leung.

Presenting the Philippines’ own diverse and imaginative epicurean traditions are chefs Fernando Aracama, Margarita Forés, J Gamboa, José Luis “Chele" Gonzalez, Pepe Lopez, Rob Pengson, Bruce Ricketts, Myrna Dizon, Claude Tayag, and Juan Carlos de Terry.

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SM Gourmet Weekend Market

A feast of everything delectably Filipino-Spanish shall delight foodies at the Gourmet Weekend Market from April 24 to 26 at SM Mall of Asia. A premium selection of cheese, tapas, wine, ingredients, local finds and special bundles shall be made available in partnership with SM Markets (SM Supermarket and Hypermarket).

SM Spanish Food Specials

New food concepts that reflect culinary innovation and technique will be available only this April at select SM Mall of Asia restaurants where special dishes with Spanish influence or cooked with the finest local produce, ingredients and flavors are sure to bring out your inner foodie. Savory goodness awaits mall-goers of SM Aura Premier, which shall host its own Spanish-themed fiesta with music, dancing, food and drinks on April 19 at the Sky Park lawn. While on April 24 to 26, irresistible dining deals await all food lovers at SM Megamall’s flagship and first-in-the-country dining destinations and the newly-opened Mega Food Hall.

For the complete schedule of events at SM malls, visit SM Supermalls on Facebook or @smsupermalls on Instagram. For more information on how to register for Madrid Fusion Manila 2015, visit