We all collectively agree that this season is one of the happiest, most exciting ones every year. But together with the merriment and nonstop festivities comes a lot of stress and anxiety. In times like these, we turn to the ones who seem to have their holiday game together, known for their hosting skills, their ability to look great every single time, and even the product of their hands. For this story, we talked to restaurateur and hostess with the mostess Happy Ongpauco-Tiu, fashion designer/entrepreneur Patty Ang, and fashion designer/Metrowear Icon 2018 Vania Romoff!
Here, we engage them about how they handle holiday stress, stylish yet meaningful gifts they recommend, as well as their no-fail fashion tips for this hectic season called Christmas and New Year's! Read on to find out how these women who have it all make every holiday season their best yet, amidst all the roles they have to play. Get inspired, Metro women!
Happy Ongpauco-Tiu
Happy, the multi-hyphenate mom of four boys is the woman behind your favorite Filipino fare at Power Plant Mall's The Grid. Also the restaurateur behind favorite restaurants like Hawaiian BBQ and Pamana, Happy seems to have perfected local dishes that hits the spot every single time. Recently, Happy also launched her private dining business "Private Dining by Happy Concept Group" that offers discerning clients a unique gastronomic experience in a decorated private space. We asked her how she gets through this hectic season, and what her no-fail gift ideas are, and boy are we happy with what she had to say...
"I do the revitalising drip from Kamiseta Skin whenever I feel tired from work, I'm coming from a trip, and especially during the busy holidays—it has immune system boosters and anti-ageing components that rejuvenates you and gives you more energy!" Happy shares this as her go-to beauty solution for days like these when getting drained is inevitable.
As for her curated gift guide ideas? Happy is quick to share that FOOD, especially brands like Mom Made frozen dishes, Spoiled Mommy's jams, Nicole Ortega's cheese pimiento or chicken spread, Carina Guevara's turkey basket, and Wildflour's christmas ham tops her list. It comes as no surprise that Happy chooses to spoil her loved ones with what she knows best, food, food, and more food! Who's complaining though?
And as for another area that she's best known for, hosting, Happy shares a bit of advice for all the parties you're going to throw from now until the end of the year (or even for all your soirees come 2019): 1) Buy potted flowers like Poinsettias or orchids and use them in your tablescapes so it could last the whole season; 2) Use red apples as your table centerpiece or decor by making mini Christmas trees out of it using flower foam and BBQ sticks—this will also last you the whole season; and 3) Plan your menu and theme ahead of time then prepare them before your party. Do all your food prep, tablescape, table setting one day in advance so you are more relaxed on the day itself! Now who's ready to party?
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There’s one word that can aptly describe the feeling after eating and coming out of a Happy Ongpauco-Tiu restaurant: happy.
Happy Ongpauco-Tiu has been cooking and working around restaurants all her life, growing up in landmark Filipino restaurants owned by her parents like Barrio Fiesta. Two decades after she started her very first restaurant, World Topps, in Timog, Happy has given birth to a number of concept dining restaurants that will surely fulfill and satisfy every craving.
Looking for chocolatey fare? How about some BBQ? Gourmet lechon? Or something more bespoke for your family or friends? Whatever you’re craving for at any moment, there’s something for you from one of Happy’s restaurants.
Tsokolateria
Tsokolateria is all about chocolate. Everything that’s being served here are Happy’s favorite dishes, all infused with cacao. From drinks and desserts to savory dishes, expect chocolate to be the star of the dish.
Tsokolateria currently has three branches: one in Baguio, one in Quezon City, and another in Tagaytay. Metro Channel’s Women of Style visited Happy in Tagaytay and we got a glimpse of the Tsokolateria branch located inside her hipster chic hotel, The Boutique.
For something savory, get one of their most popular dishes, Homemade Crispy Bacon with Tsokolate Sauce. For something a little sweet and local, get the Bibingka at Itlog na Maalat Pancake Soufflé. For something a little different, try the Native Tsoko Con Carne, a chocolate-infused chili con carne with sili sigang aglio olio, a medley of fresh kamote, and Baguio potato fries.
And if you’re too full for the drive back to Manila, why not kick off your shoes and stay at The Boutique after your filling meal?
Pamana
Pamana has become a cult favorite for its inspired and elevated Filipino dishes. According to Happy, Pamana highlights dishes from people who have touched her life, and many of these dishes are their families’ secret recipes, handed down for generations, that they shared with her.
At the Pamana branch in Tagaytay that Women of Style visited, we got a glimpse of the Pamana Wall, a wall dedicated to the Ylagan clan, her mom’s family; and the Wall of Fame, a showcase of people that Happy is very close to that inspired the restaurant.
So if you’re craving for dishes that will warm your heart and tummy, order some of Pamana’s old-time Filipino favorites like Seafood Kare-Kare, Bulalo Sisig, and Three-Way Adobo.
The Original Hawaiian BBQ
Looking for comfort food to soothe you on a terrible day or as a reward for an accomplishment or a milestone? Don’t worry about the carbs and calories and dig into these heart-stopping dishes from The Original Hawaiian BBQ. There are branches in Tagaytay, Quezon City, and Baguio, but the full vibe of this concept restaurant can best be enjoyed in Boracay—perfect if you’re looking to go away and pamper yourself for a few days!
The stars of the menu are fruit-infused meat and seafood BBQs like the bestselling Baby Back Ribs, Bar-b-que Platter, and Fisherman’s Catch—a medley of battered fish, squid, shrimps, and mussels.
If you’re feeling a bit extra, don’t hold back and dig into this sinful dish called Heart Attack—basically buttered corn with bone marrow.
Le Chon
Pronounced “Le-shon,” Le Chon is one of Happy’s youngest concepts which debuted at the The Grid in Power Plant Rockwell last year. At the core of this restaurant are slow-cooked chicken, pork, and beef, with flavors and executions leveled up by Happy’s travels and training in French cuisine.
Essentially, it’s a build-your-own lechon platter. The concept is not as frou-frou as her other restaurants since it’s located inside a food hall, but expect the flavors and the technique that go into each plate to be on par with Happy’s high standards.
Private Dining
For something more bespoke, Happy also offers a private dining service for special occasions, gatherings, and parties. According to Happy, Private Dining is about highlighting the cuisines she learned from her travels. Happy takes “bespoke” seriously and she makes sure the customized theme and feel of the spread are consistent throughout the meal.
“[When I travel], I shop for the plates and silverware. And when I come back, it’s the country itself that I bring to you,” Happy says about her Private Dining functions. While she offers a classic Filipino menu, she also has an array of other offerings depending on what you’re craving for: Indian, French, Thai, Japanese, Spanish, and Continental.
And for her, this has become her outlet of creativity. “Being creative, I try to marry that with food. Whenever I plan something, I want to touch all senses—from the sight to the feel, to the scent, to the texture of the table. The whole package.”
Know more about what makes Happy happy, and how she makes so many tummies happy with her concept restaurants and hotels on Women of Style, airing Thursdays, 9 pm, only on Metro Channel, channel 52 on Sky Cable and channel 174 on HD. Catch replays throughout the week or on demand via iWant.
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Happy—it’s more than her name. It's also the emotion she wants every restaurant patron to experience through her food. True enough, customers step out of her dining establishments with satisfied stomachs and smiles on their faces.
“As long as the people who eat my food are happy, I’m happy, too,” she says.
Meet Happy Ongpauco-Tiu, the culinary mastermind behind a successful chain of restaurants that includes brands Pamana, Hawaiian BBQ, World Topps, and a number of other dining endeavors that go beyond the typical eatery.
THE APPETIZER: A BOLD BEGINNING
The skill and discipline that Happy needed to manage a restaurant were fostered in her starting at age six. At the time, her parents, Rod Ongpauco and Liberty Ilagan, had already been running several restaurants including the popular Barrio Fiesta. In her own little way, a young Happy did her part by handing out menus to customers.
Her roots in the food industry were pretty much known, and she was beloved for it. “My teachers knew that we were in the restaurant business so I would get away with a lot of things just by bringing crispy pata to school,” she recalls.
Those were the small perks of being the "COO," or child of the owner. And so when it came down to whether or not she would join her parents in the business, it was practically a given. After college, Happy was off to the Culinary Institute of America in Napa, California—a trip that would ultimately change the course of her life.
While away, the then-20-something encountered her first brush with independence. Living alone for the first time made Happy realize that she wanted to carve out her own name in the restaurant industry. She had an epiphany: “There was so much left to do, and my family had already paved their way in the restaurant world, so I wanted to do that for myself, too.”
When she returned to the Philippines, she found herself contemplating her situation. “I had so many ideas that I wanted to execute myself so that was what inspired me to go on my own. I wanted my own playground,” she says.
With a newfound goal in mind, Happy mustered up the courage to establish the inaugural branch of World Topps, which began as a 20-seater hole-in-the-wall dining concept. Without her dad’s knowledge, she maxed out her credit card. “But he saw that it clicked, and he allowed to go on my own,” she recalls.
Twenty-three and fearless at the time, Happy was her own boss. The savvy businesswoman set aside her earnings from the success of the first World Topps branch and opened a second branch in 2011. That success continued to multiply until present-day, with dining ventures that have mushroomed all across the city.
“It boils down to having guts, I guess, because not a lot of people will have the guts to do that, right? But I’m also very thankful to have supportive parents who were there to back me up,” she says.
And while her own business is thriving, Happy hasn’t strayed away from the family business completely, as she continues to handle the international expansion of Barrio Fiesta.
THE ENTRÉE: WHAT MATTERS MOST
Today, Happy Concept Group, the mother company that manages Happy’s portfolio of businesses, has 14 restaurants on its roster, as well as a boutique bed and breakfast and a private catering service. Despite the steady growth throughout the years, Happy still considers herself “conservative” when it comes to business. She conducts the conceptualizing, accounting, menu planning, and kitchen staff training herself.
Despite it seeming like a one-woman-show in terms of management, Happy prefers it that way, but she attributes a bulk of her success—and her ability to juggle her businesses on top of raising four boys—to having a loyal and hard-working team by her side. “The employees that were with me when I first opened World Topps at age 23 are still with me now,” she marvels. “The secret to all of it is really my employees. They fuel this whole business of mine with their support.”
Indeed, Happy has a great set of people behind her, including a butler who personally cares for her plate collection. In fact, the idea behind Happy’s Private Dining services was born out love for entertaining and her vast collection of plates and flatware. One of the unique services that Happy’s Private Dining provides is that clients get to choose their tableware from her own selection of plates, making the entire experience a perfectly bespoke one.
“If women typically spend their money on bags and shoes, ako plato,” she jokes. Her obsession with plates is just a tad short of a sin, she says, but when friends suggested she start a catering service, Happy’s penchant for plates was suddenly justified.
It was initially her mother’s love for collecting dinnerware that left an impression on the entrepreneur, so much so that she wanted to build her own collection. The adage that one man’s trash is another man’s treasure rings true to this collector. She considers her most prized possession her first set of Bernardaud Limoges plates, a secondhand purchase from an aunt who no longer had any use for it. These days, Happy splurges on plates at either Rustan’s or Hermès, and they're also a top purchase when she travels.
When we met Happy, she had just opened her latest concept, Le Chon at the The Grid food hall at Power Plant Mall. It was well-received, she gleefully reported.
The venture got its name from the all-time favorite Filipino dish lechon, but Le Chon got its pronunciation from the French language, since Happy used French techniques in preparing the food. The four-item menu consists of lechon porchetta, lechon angus beef belly, gourmet lechon manok, and lechon tuna belly, which are marinated in a rub of your choice.
Although the curated food hall houses some of the food scene’s best talents, Happy doesn’t compare herself to anyone else. “I’m in this business simply because I want to enjoy myself, and as long as I’m enjoying, I’ll continue to do what I’m doing,” she clarifies.
Her husband, Dexter Tiu, is right behind her on this. “My husband never stops me, as long as time for family is prioritized,” she says. “Whatever I’m doing now is just on top of what I do for my family.” Happy is mother to four boys: Renzo, 14, Chezco, 6, Nicco, 5, and 11-month-old Matteo. “Even when I’m running the business, when they call, I have to drop everything and be there for my family,” she says.
While it may seem like she’s doing a million things, Happy’s world revolves around those four boys. She takes them to school in the morning, and while they’re at school, Happy goes to work. She makes sure to head home by 5 p.m. when there are no special events. (This, again, is where her trustworthy employees come in, ready to send her live updates via WhatsApp or Messenger regarding what goes on at Happy Concept Group when she clocks out for the day). At night, she tucks the kids into bed, since the boys can’t go to sleep without their mother.
Inspiration comes from the home for Happy, and it was from her children and husband that the concept of Mom Made was born. Dexter is very particular about the health of their children and the house has since banned instant meals and canned food. Whenever they dine out, Happy has to specify that no MSG be added into their meals. “There should be other people who are the same—who are very particular when it comes to the quality of their food,” she says, “So I thought, why not come up with ready-to-cook frozen kits for moms like me, who are conscious about the health of their children or maybe those who are busy and don’t have time to cook.”
THE DESSERT: A SWEET NEW VENTURE
While Happy would never compromise quality time with family for her business, Happy Concept Group’s best days have arrived. Apart from the release of Mom Made and the opening of Le Chon, Happy is also opening a restaurant in Palawan. Her newest baby, however, is a project called The Dining Room. It’s an off-shoot of her Private Dining service set in her own intimate house setting in Makati.
The Dining Room was designed by Happy’s best friend, Chat Fores. Together, the duo have created a house with its own theater and an entire room dedicated to showcasing Happy’s plate collection, which she aptly calls The Library. The Dining Room will maintain a certain exclusivity and will only cater to 20 to 40 people at a time, accepting dinner reservations two to three times a week.
Similar to her Private Dining concept, The Dining Room will offer a bespoke experience. Diners get to customize everything—down to their menus, their plates, and the attire of their waiters. Happy wants occasions spent at The Dining Room to be as special as possible, which is partly the reason why she did not opt to run it like a regular restaurant.
What’s in store for the always-on-the-go Happy in 2019? “Let’s see,” she says simply.
Styled by Paolo Chua, assisted by Shanelle Samtani
Makeup by Albert Kurniawan
Hair by Lourd Ramos
Additional art direction by Sandy Aranas
Produced by Nicole Limos
Happy Ongpauco-Tiu is a true girl boss that women aspire to be.
For 20 years, the woman behind the Happy Concept Group is consistent in serving up some of the best dishes in her restaurants that are situated in different parts of the Philippines.
Happy grew up in the famous Ongpauco household, who gave birth to Filipino restaurants such as Barrio Fiesta, Bakahan at Manukan, Singing Cooks and Waiters Atbp. and Isdaan.
According to Happy, her desire to give the Filipinos the best dishes started from her family's love for food--cooking it and eating it.
Now she owns restaurants such as World Topps, Bento Box, Hawaiian BBQ, Pamana, Tsokolateria, and I Love Backyard BBQ Grill. Happy also started a bespoke catering service called Private Dining by Happy Concept Group.
According to Happy, being a girl boss is all about the perseverance to achieve personal goals. With that, she sent a message to inspire women to be girl bosses in their own ways.
“I just want to do a shout out to all the women out there that, we're better than the men when we want to be. It all depends on our train of thought.”
To some people, food preparation can be intimidating. The Culinary Institute of America graduate generously shared a tip to people who are afraid to try cooking. She said it's easy as it can start from having the desire and dedication to learn.
“The beauty of cooking is there is no right or wrong unlike in baking,” she revealed during the Knorr Kitchen Test in Greenbelt, Makati.
Happy reveals she favors cooking than baking as it can be modified depending on your taste buds.
She told GMANetwork.com, “With baking everything is precise, in cooking it's all about the taste. You just have to follow your instinct and your taste buds when you're cooking. If it's too salty for you, you can just add ingredients to lessen the saltiness.”
When you hear the word fiesta, the first thing that comes to mind is lechon. It’s a must-have in any Filipino gathering, from birthdays and anniversaries to celebrating milestones like graduation parties or weddings. But what if you can have your fill of lechon without having to wait for a party? And it’s not just your ordinary lechon, it’s Le Chon.
Le Chon (pronounced as “leh-shon”) is the newest Filipino restaurant concept at The Grid in Power Plant Mall by Happy Ongpauco-Tiu, descendant from the iconic Filipino brand, Barrio Fiesta. For Le Chon, she is bringing a different twist to the usual lechon by incorporating French techniques and flavors to the beloved Filipino dish.
“Actually, I’m a big lechon fan. So this is just me playing around with the flavors of lechon. It’s like my happy take on lechon,” says Happy about the birth of the brand. “It was Charles Paw who actually approached me, and I was thrilled to be asked and automatically I said 'yes'—without even thinking of anything! He just told me that I will be representing Filipino cuisine.”
So Happy knew she had to make a Filipino restaurant concept. Bringing in tons of Filipino cuisine expertise from her Barrio Fiesta roots and her various brands like Pamana, Tsokolateria, and Private Dining under the Happy Concept Group, Happy knew she had to make something different and fresh. It took Happy five months to contemplate on what she wanted to create for The Grid until a month before opening, while she was traveling in Paris, when her Eureka moment happened.
“It just clicked. I was thinking, why not serve something na all Filipinos love but using French cooking techniques? I’m a fan of how the French cook. For me, slow-cooking is the best. And that’s what I’m doing now. Everything is slow-cooked and that’s the reason why it’s very flavorful and tender,” Happy explains. “No shortcuts. It’s the old traditional way of French cooking using all Filipino flavors.”
And that’s how Le Chon was born: a marriage of Filipino flavors and classics and French culinary techniques. You’ve got the best cuts of beef, pork, and chicken, slow-cooked to perfection, elevated with a variety of rubs, and complemented by an interesting array of sides. You’ve got truffle and bawang rubs, a muscovado liver sauce, and even your favorite grilled talong elevated with baba ganoush. It’s essentially a fiesta platter, but sexier.
“Actually, I love to eat,” says Happy. “So these are all my favorite flavors that I combined in one. It’s me playing around the idea of serving your normal, traditional lechon, but making it in an upscale beat. [That’s why I told Charles] I specifically just want my rotisserie in front of my booth because I want the clients to see the oil dripping and the skin crackling. Mouth-watering, true to the core of enjoying lechon.”
It’s only been more than two weeks since The Grid has opened but the lines at Happy’s Le Chon are astounding. The menu is very limited and curated, but that’s what’s great about it—because they are able to concentrate on their offerings to make sure everything is prepared and served to perfection.
In the next months, as the young brand eases into its groove, Happy is going to start adding in the specialties from her family’s Barrio Fiesta, including their famous kare-kare and crispy pata, but with a modern take. She says, “Barrio Fiesta has been there for almost a hundred years and a lot of millennials don’t know about it anymore. So you know, to just keep it there, give them the knowledge of what started Filipino food.”
So if you’re craving for dishes that will warm your heart and tummy, order some of Pamana’s old-time Filipino favorites like Seafood Kare-Kare, Bulalo Sisig, and Three-Way Adobo.
Produced by Christina N. Lopez and Grace Libero-Cruz
Photography by Daniel Soriano
Special thanks to Sab Lee
Shot on location at The Grid, 2F Level Expansion, Power Plant Mall, Makati
Bespoke—it's the best and only word that can be used to describe of restaurateur Happy Ongpauco-Tiu's most unique business concepts: highly personalized private dining.
Following the footsteps of the ventures that have come before it, Private Dining by the Happy Ongpauco Group is thoughtful and sincere in what it does: provide clients with elegantly themed events comprising of a full course of their chosen cuisine, a taste of the culture its born from, and a stunning setup that appeals to all the senses.
Happy is without doubt that her new private dining experience is a game-changer, a totally new experience for even the most discerning palates around.
According to this business owner, private dining and her team has never been done in Manila—or at least, not on this scale of expert curation—and she's over the moon to have been one of first to introduce it (if not, indeed, the first) to those looking for a service just like it.
"I have a menu for my food, a menu for the uniforms of my waiters, [and] a plate library where my clients can actually choose what they want to use for the event. I have a storage room where they can choose what table accessories to use. Soon, I'm unveiling my menu of dining rooms," shares Happy, exuding eagerness for what she's about to contribute to Manila's culinary scene, and rightly so.
In essence, she'll be turning clients' most vivid dreams of a beautifully produced event and meal into a tangible—and edible—reality. With what Happy has in store, one no longer needs to attend a wedding, a big birthday bash, or any other formal occasion to be presented with such an experience.
Best of all, Happy's private dining venture is a one-stop shop business for those looking to throw an event in need of all these elements. She and her team have clients covered from table setup to menu, from proper flatware and silverware to ambiance and décor.
This is all due to the fact that Happy, aside from being an immensely successful entrepreneur, is also a trained chef who constantly expands her knowledge, an avid traveler who brings home the different dining cultures she's exposed to, and a natural hostess who's always had a penchant for entertaining.
"We would hold a lot of parties and family gatherings at home, so I would really collect plates. When I travel, I buy plates from the countries that I visit. I'd buy the silverware and serving ware, just because I also wanted to not only cook the cusine, but at the same time, learn the culture. So that when I come back home, I wouldn't only cook the cuisine, but also present the culture," she explains.
Her private dining business has since taken flight and maintained its altitude since being launched three years ago, and today, Happy is glad to give new and existing clients something new to look forward to: three private dining rooms that they can use for their events to augment the experience of themed dining.
Her private dining business has since taken flight and maintained its altitude since being launched three years ago, and today, Happy is glad to give new and existing clients something new to look forward to: three private dining rooms that they can use for their events to augment the experience of themed dining.
Located in Makati, San Juan, and Roxas, the rooms can be personalized to fit a client's vision, be it a simple setup for a Sunday family brunch or something more elaborate for a friend's extra special birthday.
How it works is straightforward, too; the rates for use of one of Happy's private dining rooms are simply for the food and flowers, and use of the room is free of charge. The plates, cutlery, glasses, and other décor are likewise not included, as they are all part of Happy's personal collection that she's more than happy to lend to clients.
Overall, be confident about parterning with Happy and her team; she's not only been in this industry for as long as she can remember, but she has also stayed because of the satisfaction that fills her when her creativity and passion manifest in the exact ways her clients had envisioned.
Scroll through the gallery below to see Happy's private dining rooms, and let your imagination do the rest!
“Actually, I love to eat,” says Happy. “So these are all my favorite flavors that I combined in one. It’s me playing around the idea of serving your normal, traditional lechon, but making it in an upscale beat. [That’s why I told Charles] I specifically just want my rotisserie in front of my booth because I want the clients to see the oil dripping and the skin crackling. Mouth-watering, true to the core of enjoying lechon.”
It’s only been more than two weeks since The Grid has opened but the lines at Happy’s Le Chon are astounding. The menu is very limited and curated, but that’s what’s great about it—because they are able to concentrate on their offerings to make sure everything is prepared and served to perfection.
In the next months, as the young brand eases into its groove, Happy is going to start adding in the specialties from her family’s Barrio Fiesta, including their famous kare-kare and crispy pata, but with a modern take. She says, “Barrio Fiesta has been there for almost a hundred years and a lot of millennials don’t know about it anymore. So you know, to just keep it there, give them the knowledge of what started Filipino food.”
So if you’re craving for dishes that will warm your heart and tummy, order some of Pamana’s old-time Filipino favorites like Seafood Kare-Kare, Bulalo Sisig, and Three-Way Adobo.
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Social media have given us more than a peek into the fabulous lives of celebrities
Aside from their OOTDs and travels, their feeds also showcase food—what they eat and how they eat.
But in the case of Happy Ongpauco, a chef-restaurateur who peppers her Instagram account with beautiful tablescapes, she does it out of passion.
"I enjoy it, the table setting and cooking. I don’t feel like it’s a chore or a job. I can actually forget the time because I'm so absorbed doing it.
"But the best part for me is when I see the delight on the faces of those who will eat."
View this post on InstagramA post shared by Happy Ongpauco-Tiu (@happyongpauco_tiu) on
Among Happy's clients is her cousin Heart Evangelista, who, from time to time, gets table setting tips from the entrepreneur.
View this post on InstagramA post shared by Heart Evangelista (@iamhearte) on
Happy told PEP.ph (Philippine Entertainment Portal), “When she just got married, I was like guiding her through.
"But Heart kasi is very artistic, so it’s very easy, I mean it’s very innate in her, so I didn’t really have to teach her.
"It's more like the basic—where to position your accessories—but she has her own style."
At the celebration of her 20th year in the food industry and the launch of Spring/Summer 2019 Collections of Pottery Barn, Pottery Barn Kids, and West Elm, the woman behind restaurants Pamana, Hawaiian BBQ, World Topps, Tsokolateria, and Bento Box gave some tips on setting and curating a dining table.
1. Invest in tableware.
"Whenever I travel abroad, looking for plates, saucers is part of my itinerary. I have my plate collections. I have a menu of plates. I have a menu of silverware, a menu of glasses.
"When buying, get colors that are easy to match and designs that are classic and timeless."
Here’s a peek into her Plate Library.
View this post on InstagramA post shared by Happy Ongpauco-Tiu (@happyongpauco_tiu) on
2. Know how to set the plates, glasses, and cutlery properly.
"It's not complicated. In fact, you can use just one fork placed on the left side plus a knife and a spoon on the right."
3. Be creative with your accessories.
"You can add elements on the table that are functional. Example, trays—they don't just help prevent ring stains on the linens, they can be part of your set-up. Same with trivets.
"I also love using fresh flowers. Sometimes, I use both fresh and artificial flowers. If you want to add more accents, you have to think of the occasion."
4. Food is the main star.
"Do not overdo the table decorating."
Happy also gave GLAD foils, wraps, and zipper bags a special mention because "they help with the mess and the leftover food’s packaging."
By the way, if you don't have the time to do the tablescape yourself, one of Happy's business ventures—bespoke catering—can do the job.
"I work on budget so my whole idea for this, for private dining is, they choose their kind of plate, their linens, I mean, we let them choose what they want."
How much per person?
"If it’s a big group, it can be PHP1,500 per head. If you’re a smaller group, it can range up to PHP 3,500 per head, so it really depends on the volume."
If you don’t have time to cook, she has Mom Made, which offers "100 percent all-natural frozen dishes that are ready to cook for moms like me who are busy."
Perhaps the most important factor in determining whether a party is good or horrible is the food. There had been numerous times when I heard people murmur something like, “At least the food was good,” on various occasions. And so we’ve listed down catering services by some of the best chefs in the country today, because when all else fails, you can never go wrong with their expertise and skills in serving the best food for your guests.
Businesswoman and restaurateur Happy Ongpauco-Tiu is also a chef, having finished her culinary studies at the Culinary Institute of America. She came back to the country and started venturing into restaurants, then into themed food carts, and a boutique hotel. She then ventured into catering after realizing her fondness for hosting dinners at her home. She would plan her recipes, food presentation, dinnerware, furniture, and centerpieces that would result in curated dining setups for guests. Because they specialize in bespoke catering, Private Dining offers Filipino, Indian, French, Thai, Spanish, Japanese, and Continental cuisine to suit all kinds of guests. Ongpauco-Tiu thoroughly learns a cuisine whenever she travels and adds that to her vast menu, and this makes Private Dining an in-demand service for known personalities and food enthusiasts.
For more details, visit https://privatedining.com.ph
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(SPOT.ph) Though tucked in a place smaller than what youd expect from a typical food hall, The Gourmet Republic boasts an incredibly varied menu. Its not often that you find a place where you can order crispy pata and kare-kare to go with tempura and California maki, or you can pair poke bowls and barbecue ribs with hot tsokolate.
You’ll also be surprised to learn that, unlike in other food halls, all five concepts are owned by restaurateur and chef Happy Ongpauco-Tiu under The Happy Concept Group. “This all started because people were requesting that we bring in Tsokolateria here,” shares chief operating officer Grace Bermejo. “Tsokolateria only has branches in Baguio and Tagaytay. And the owners decided, why don’t we just bring together all the brands in one place?”
Aside from Tsokolateria, The Gourmet Republic also brings together Filipino restaurant Pamana, I Luv Backyard BBQ from Boracay, rice toppings place World Topps, and Japanese fast-casual joint Bento Box in a understatedly classy black-and-white themed space. Though small, the place is cozy, especially if you manage to get a window seat that overlooks the quieter side of Salcedo Village. Cheeky food-themed quotes and mottos adorn the walls, making the place feel all the more relaxing—you’ll want to take your sweet time here, and with the abundant choices you might end up doing just that.
World Topps
This reliable lunch option especially for those who wanted a filling and tasty meal on a budget was missed when they had to close down their branches, but now they’re back with all your Filipino and international favorites. The Manila’s Adobo Flakes (P225) are a crowd-favorite for good reason: Think crunchy pan-fried adobo flakes with that distinct salty-sour tang and garlicky flavor on top of fluffy white or brown rice. The Spanish Salpicao (P285/beef, P245/bangus) also doesn’t hold back with the crispy garlic flakes enhancing its already garlicky flavor. If you get the beef variant, you’ll be rewarded with juicy chunks in a rich savory gravy that seeps through the rice. If you’re in the mood for something light and refreshing, have the Hawaiian Poke (P350), colorful and fresh with vegetables, nori sheets, and your choice between equally tender salmon or tuna.
Pamana
With the Ongpaucos’ background in Filipino cuisine—they are, after all, the family behind Barrio Fiesta—it’s no wonder that Pamana and their take on quintessential fiesta fare are such a hit. The famous Barrio Fiesta Crispy Pata (P660) is here—Happy serves Pamana’s version on a sizzling iron plate to keep the fried knuckles crispy and sticky-rich with all the glistening good stuff. It doesn’t get more classic than pairing this with the Barrio Fiesta Kare Kare (P380/Original, P185/Gulay, P530/Seafood), with vegetables cooked just to the perfect crisp freshness and a thick, rich, and nutty sauce that begs for an extra serving of rice.
Bento Box
With Tempura Cheese Sticks (P120) and the soon-to-launch Wasabi Fries on the menu, it’s safe to assume that Bento Box isn’t authentic Japanese fare. But it doesn’t really matter when the cheese sticks are addictingly crunchy-on-the-outside and gooey-on-the-inside with a wasabi mayonnaise dip that gives it just the right spicy kick, or the Gyoza (P210) is one of the plumpest you’ll see in the Metro, with a tasty, slightly herby, pork mix. The Bento Boxes are an easy and budget-friendly way to get all your favorites in one set: The Mixed Tempura Bento (P295) will get you ebi and vegetable tempura, Miso soup, and white or brown rice (add P65 for Japanese fried rice), with the option to throw in some California Maki (add P65).
I Luv Backyard BBQ
Laidback and no-fuss to eat, barbecue and beaches fit nicely together, which makes it no surprise that I Luv Backyard BBQ is a hit at Boracay’s D Mall. With their first Manila branch at The Gourmet Republic, you don’t have to hop on a flight to the island anymore to have their Baby Back Ribs (P400). With a lip-smacking sweet-salty glaze and generous layers of succulence, these ribs, which cuts like butter, are hard to resist—especially when paired with the Java rice. Chicken barbecue lovers should not miss The Best Chicken BBQ (P300), which rightfully deserves its name, especially when you drizzle on the thick peanut sauce.
Tsokolateria
You could say The Gourmet Republic started with Tsokolateria, or rather its patrons, who wanted a taste of their rich hot chocolate in the Metro. Take sip of their Tsokolate Ah/Eh (P160/good for two) and you understand why: Each cup of dark chocolate has that creamy, soothing note to it reminiscent of a warm hug. For a touch of sweetness, have the Tsoko Mallows (P220) which will get you a pitcher of tsokolate and a cup full of chocolate powder-covered marshmallows. If you like theatrics, have the Tsokolate Disk (P250)—hot chocolate melts the chocolate-caramel disc so it falls into your cup, giving your drink a layer of indulgence. Don’t forget to pair your beverage with Bibingka At Itlog Na Maalat Souffle (P265), buttery to the point of turning this into a guilty pleasure and with copious drizzles of honey and dark chocolate sauce—though the bites of salted egg keeps this from heading into saccharine territory.
The Gourmet Republic chose a quiet side of Makati, away from the busier crowds. It may seem a little odd for a food hall, but it fits The Gourmet Republic's cozy atmosphere. Plus, it helps that they offer a mix of everything you could possibly crave—you'll end up seeking them out again and again.
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It was her mother’s love for collecting dinnerware and entertaining guests at home that sparked her obsession with plates, so much so that she wanted to build her own collection even while she was still in college.
Restaurateur and chef Happy Ongpauco-Tiu happily looks back at the time when she made her first big purchase and how she used her “plate addiction” as a tem(plate) for success.
“While my classmates saved their allowances to buy Gucci bags and shoes, I saved mine for plates,” Happy says with a grin.
She considers her most prized possession her first set of Bernardaud Limoges plates, a secondhand purchase from an aunt who bought it in a flea market in Paris.
“It was love at first sight,” Happy recalls. “She sold it to me for P90,000 which I paid in hulugan (installment). It was a good bargain considering that it was hand-painted and in mint-condition.”
Plates definitely are a top purchase when she travels.
“Again, I think I got that from my mom, Liberty Ilagan. She would tag me and my sisters — Love and Sunshine — along when she shopped for dinnerware when we were younger,” notes Happy.
But aside from buying plates, Happy would also look for silverware and candleholders to match the collection.
“I also take cooking lessons in the country I visit. Because when you entertain at home, it shouldn’t be just about the food, you have to touch all the senses. You have to bring the entire experience, even the culture of the place where the dish originated.”
These days, Happy splurges on Hermes plates and scours Rustan’s homeware section for good finds. Yesterday, Stores Specialists Inc. (SSI) launched new collections from Pottery Barn, Pottery Barn Kids and West Elm at Central Square in BGC, and partnered with Happy to celebrate her 20th year in the food industry.
We met Happy one fine afternoon in her private dining room in Makati. Designed by her interior designer friend Chat Fores, it’s a nice place where she entertains family and close friends. The house has an intimate dining room, a mini-theater — replete with a snack bar — and a plate room called “The Library,” where she showcases her favorite pieces.
On one wall, we spotted limited-edition plates by National Artists Fernando Amorsolo and BenCab, and a festive plate collection done by Dominican artist Jose Morillo.
Prominently displayed are plates from her favorite brands: Balcon du Guadalquivir and “A Walk in the Garden” by Hermes and the “hand plates” by Bernardaud Limoges, Rosenthal, hybrid plates by Seletti, Lennox by Marchesa, and plates with Lina Cavalieri’s face from brands Fornasetti and The Mad Hatter.
“I use Bernardaud’s plates with hand prints for degustations because as soon as I put food on it, it looks as if the dish is on top of the palm. I normally use ‘A Walk in the Garden’ by Hermes for Asian-themed events,” explains Happy.
Also, there’s a special room in the house devoted for her Spode and Johnson Brothers plates collection.
“I love blue and white china so I made a room especially for it,” Happy shares. “The plates you see here are like 1/4 of my collection. I have a separate bodega of all my collections.”
She even has a butler who takes good care of the plates during functions, and a secretary who does the inventory.
Happy admits that she feels guilty of buying expensive plates.
“I’m not maluho, but collecting plates became my passion,” she admits.
And so to make her feel good and help lessen the guilt, Happy started The Dining Room just this month (in time for her 20th year in the industry), where she showcases her to-die-for plate collections and provide bespoke dinners to clients.
The Dining Room is an offshoot of her Private Dining, but this time the rooms are open to the public. Happy’s Dining Room is located in Greenhills, Roxas Blvd., Salcedo Village in Makati, and in Tagaytay.
“My dad, restaurateur Rod Ongpauco, owned these properties (which he actually gave to me and my siblings) kasi nga my parents love to entertain guests. Now, they’re all lazy to host parties so I stepped in and converted these places into, yes, Dining Rooms,” she says with a hearty laugh.
The Dining Room offers a bespoke experience. Diners get to customize everything — down to their menus, their plates and the uniform of the butlers.
“So yes, I made a business out of my plate collections. I think I was the first caterer in the country that offered a Plate Menu. Now, whenever I need to buy a new set, I get the money na from the profit,” she adds.
For The Dining Room, Happy does sit-down dinners and degustation. “I don’t do buffets, instead I have the Chef’s Station. There’s a gueridon cart per station where the chef prepares the food in front of diners. Interaction makes the whole dining experience memorable,” Happy notes.
Happy wants occasions spent at The Dining Room to be as special as possible, that’s why she did not opt to run it like a regular restaurant.
The culinary genius behind the successful chain of restaurants that includes Pamana, Hawaiian Barbecue, Tsokolateria and World Topps is very hands-on in running her business (just like her dad, Rod), but she’ll definitely drop everything for her husband Dexter Tiu and her four boys Renzo, 15; Franchesco, 7; Niccolo, 6; and one-year-old Matteo.
She takes them to school in the morning, and while they’re at school, Happy goes to work. In fact, during our interview, she texted that she was running a bit late because she had to pick the kids from school.
Happy makes sure to head home by 5 p.m. when there are no special events to cook for the family. At night, she tucks the kids to bed since they can’t go to sleep without her on their side.
“I have to hop from one room to the other,” Happy shares.
Happy admits that she manages to run the business well because she has a reliable team behind her.
“When it comes to running the business, I’m very conservative like my dad. I think I got my business acumen from him,” shares Happy who conducts the conceptualizing, menu planning, accounting and kitchen training herself. But Happy attributes a part of her success to having a loyal and hardworking team.
“The employees that were with me when I first opened World Topps at age 23 are still with me now,” she adds. “They fuel this business of mine with their support.”
As her way of giving back, Happy picks (draw lots) two of her employees every month who will receive a pang-kabuhayan showcase.
“The winners get to choose from a menu of showcases: a mami (noodle) cart, a sari-sari store showcase, an inihaw na bangus kiosk, among others. What’s amazing is that each showcase costs only P20,000 but it goes a long way,” enthuses Happy.
Her pantry girl who started with only one mami cart now has eight, while another employee got to send his son to college with the help of the livelihood opportunities.
“My mom told me to always have a grateful heart and offer everything to ,” Happy adds.
As Happy marks her 20th year in the industry, she attributes her success to “God because without his grace I wouldn’t stay long in the industry, to her loving family who keeps inspiring her, to her loyal and hardworking staff, and yes, her collection of fancy plates where I serve home cooked meals with love.”
Crispy Pata is Rod Ongpauco’s proud—if not accidental—invention.
Though he was convinced not to attend the shoot (the first in a few years), Rod stands in the living room clad in a suit, and someone from our team whispers to us, “I just really want to shake his hand and say thank you [for Crispy Pata].”
Long before it became a staple, a guilty pleasure, and the archetypal centerpiece of any Filipino fête, matriarch of the clan and Barrio Fiesta founder Chit Ongpauco told her son Rod to stop selling Crispy Pata, in turn frustrating a local crowd with a newfound mania for the deep-fried pork. Rod then set out on his own, with sacks of pride making up for the lack of cash, and elevated the Crispy Pata from a cult favorite to a household staple.
“The main thing I consider in building a restaurant,” shares Rod, “is coming up with something first and different.” It was in Chit’s kitchen that Rod’s influence took hold. “Mama Chit [told us to] stop treating friends [to the restaurant], so I got leftover lechon, seasoned it with patis and betsin, and deep fried it.” While we’ve all since pigged out on the crispy paa ng lechon, back then it was laughable, almost nonsensical, to purchase a paper bag full of it. To Rod, though, “it was a kind of unexplained feeling when God gives you a gift.” He sold it for three pesos a piece and soon enough, Barrio Fiesta became known for serving the notorious Crispy Pata.
Mama Chit’s eventual prodding for him to pay due expenses for the income he was earning resulted to a brawl that lead him to stop selling in the restaurant and instead open up his own. A friend who owned a funeral parlor lent him coffin makers to construct a second Barrio Fiesta. is was a time when branching out was practically alien to the public. “It was called Barrio Fiesta Balot-Balot House. . . It was discouraging at first; customers were trying to buy balut or penoy at the restaurant.” Soon enough, though, movie producers and celebrities were taking out Crispy Pata by the palayok.
“I know about the food scene in 1965 only from the older generation,” shares food writer Clinton Palanca. “But what everyone seems to agree on is that there weren’t many restaurants back then—people mostly ate at home—and not many were Filipino restaurants. So to go out to eat Filipino food was a bit odd, but you’d do so if you could get something that you couldn’t readily cook at home. So Crispy Pata was a perfect centerpiece dish.”
Over years of turning far-fetched concepts into unparalleled hits, Rod has established a colony of restaurants and done a host of firsts for local dining: the first lechon manok at Bakahan at Manukan, the first Pinoy food servings on banana leaves, the first “Ihaw-Ihaw,” the first Singing Cooks and Waiters that saw the staff singing and dancing to the pompous tunes of the ’80s, the era when his restaurants were not only novelties but tours de force.
Back at the shoot, Rod nitpicks one of the dishes that his daughter Happy prepared. “Ano ba ito? You put bagoong in the egg.” “I just got the creativity from you, Dad,” she retorts.
Taking her cue from her father, chef Happy Ongpauco-Tiu made her mark in an industry that was once shaped by Rod and Chit but now nearly belongs to a generation over whom Barrio Fiesta wields a waning influence. Arguably, the family restaurant stands as a sentimental structure that recalls how Filipinos used to dine, before the fads and the fusions took the stage.
It’s natural to presume that the craft is in the Ongpaucos’ blood, yet upon closer inspection, we’d see that it’s the culture passed through generations that has really made the chef. “In the summers, [my sisters and I] were required to work. I was seven, selling outside all the kakanins, billing out customers, running around. For us, it was play, but for [my dad], it was really training.” She had a papaya farm in Antipolo which would supply fruits to the family restaurants. “He didn’t give us allowance. Our money came from that.” A decade later, Rod’s Singing Cooks and Waiters was theirs to helm.
“[But] I’m sorry to say that I fired them, one at a time,” recalls Rod, which Happy rebuts with this little detail in good humor: “Actually, he fired my sisters! I don’t know why he’s saying he fired me!” After formal culinary training, Happy now has several restaurants to her name. Her specialties include French, Italian, Spanish, Thai, Vietnamese, and, naturally, Filipino.
While Rod once thrived from coming up with firsts, the industry has since grown too crammed and cutthroat for almost anything to be called original. As Palanca puts it, Happy Ongpauco-Tiu is “playing in a crowded field,” where food trends are fiercely documented like daily news, and where Barrio Fiesta is a sentimental shrine upstaged by its modern counterparts. “We still get out loyal clients,” Happy says. “The people who grew up with Barrio Fiesta—but they’re all growing old.”
“I think the nativism of Barrio Fiesta became a bit passé in the ’90s, which were a turning point in eating out,” says Palanca. “Airfares had gotten more reasonable so more people traveled. . . The Japanese, Italian, and Thai restaurants really boomed during that time. . . There were already the beginnings of a modern Filipino food scene.”
Like any industry, it’s a shifting landscape. It’s no longer 1965 where a stroke of genius is at once rendered revolutionary. Notwithstanding the fading legacy of Barrio Fiesta, Rod and Happy keep a steady forward march. Apart from opening a second brand of Tsokolateria in Tagaytay, Happy relates plans of launching a healthy baon concept called “Mom Made” this year. There’s also the bespoke catering business that she started last December 2015. She calls it Private Dining—borne of “the guilt of hoarding things,” she says—where she creates imaginative tablescapes in her client’s homes and uses her private collection of plates and cutlery to serve dishes from international cuisines.
Outside Metro Manila, Rod furthers the empire he started half a century ago. Isdaan, a floating restaurant complex with branches in Tarlac and Laguna, is now seeing a third, more colossal incarnation. Isdaan Nueva Ecija will similarly see jugglers, singing waiters, and well-meaning visitors shouting “Tacsiyapo!” as they hurl their 20-peso plates against a freedom wall. Rod’s concepts are notable as much for their culinary achievements as their settings akin to a carnival.
Recollections of the heritage that shaped the Ongpaucos and Filipino dining find residence in Happy’s restaurant, Pamana. There, hundreds of old photographs line the walls like relics alluding to the longstanding legacy of the clan. “I just wanted to showcase what the heritage of my family is,” says Happy. “Here, I have a small museum of my lolos and my lolas and everybody.” Today, there might just be a new piece of memorabilia to be hung. Happy’s siblings are paying a visit after the shoot, and Crispy Pata is one of the dishes on Happy’s elaborate tablescape. There isn’t exactly what you’d call a historical moment, but something simpler yet equally out of the ordinary is taking place. “It’s really rare that my dad [allows] his picture to be taken,” Happy says. Hence, a family pictorial is in order—to spawn another addition to three lifetimes’ worth of lasting portraits.
This story was originally published in Southern Living, February 2016.
The original plan was for Happy Ongpauco-Tiu to work for the family, after all isn’t she the daughter of famous restaurateur Rod Ongpauco (featured in this corner last Saturday with his classic invention Crispy Pata, rated 5 Stars among TasteAtlas’ Top 100 Dishes around the world)?
“But I opted to go on my own,” said Happy who was educated at the Culinary Institute of America and whose family (mom is former actress Liberty Ilagan) owns the iconic Filipino restaurants Barrio Fiesta, Bakahan at Manukan, Singing Cooks & Waiters atbp. and Isdaan. “I grew up around a concept that is more timeless. It was at those restaurants where I learned the ropes of running a food business.”
Fast-forward 20 years...
Happy has maintained her low-key entrepreneurial style, characterized by word-of-mouth marketing and a conservative approach to financing her businesses.
“I don’t like borrowing money. I invest from my savings. I am very calculated and do small investments at a time. That’s also the reason why I am able to expand more at my own pace.”
She put up her first restaurant, World Topps, and her investment was paid back in six months. With her savings, Happy opened a second branch. Today, she has 14 branches around the country.
More importantly, Happy has maintained a food philosophy that revolves around delicious staples.
“These are the flavors that Filipinos look and crave for. It’s all about cravings. Not necessarily the old flavors but new ones as well. Luckily, I know what these flavors are. I am familiar because I grew up around it. So, when I conceptualize something, it revolves around flavors I like. It would have to be good food that people would come back for.”
And for 20 years, diners have been continuously coming back to her restaurants that serve a global menu, from comfort food (at World Topps); to classic family recipes like Seafood Cashew Kare-Kare and Sinigang sa Manggang Hilaw at Pamana; artisanal desserts like the Bibingka Cacao Souffle and Tsokolate Ah at Tsokolateria; Angus Beef Belly and Porchetta at Lechon; American-inspired Japanese fare at Bento Box; and grilled delicacies from her beachside Boracay joints Hawaiian Bar-B-Que and I Luv Backyard BBQ.
Recently, Happy ventured into Private Dining, a natural progression borne from her love of home entertaining.
“I take cooking lessons abroad and in every country I visit, I buy the plate ware and serving ware that go with the food,” she related. “I want the whole experience when I cook, not only the taste, but to bring the culture as well.”
Celebrities (like her cousin Heart Evangelista) considers Happy as their go-to caterer for perfectly put-together celebrations (like Heart’s Valentine’s Day birthday dinner last month). With Private Dining by Happy Concept Group, customers are likewise treated to a star-worthy catering experience.
“We only work with what our clients want and put it together,” she said.
This month, she’s launching Private Dining Rooms in Makati, Greenhills (San Juan City), Roxas Blvd. (Pasay City) and Tagaytay, and another Branch of Tsokolateria on Mother Ignacia St., Quezon City, and I Luv Backyard BBQ in Vanilla Beach, El Nido in Palawan.
To mark her 20th anniversary, Happy has partnered with Pottery Barn and GLAD Philippines for Celebrating Milestones, an exclusive anniversary event in Rustan’s Makati. With its array of premium foils, wraps and bags, GLAD minimizes mess so there’s more time to spend with loved ones. Beautifully crafted home ware from Pottery Barn rounds up the dining experience.
Aside from the ambiance, and of course, your charm as a host, your party's success depends largely depends on the food.
There’s always the choice of hiring a professional caterer to take the load off from your own kitchen, but which one?
To help you, we’ve listed down the most fabulous caterers you can hire in Manila.
Happy Concept Group’s Happy Ongpauco-Tiu had the idea of opening her catering company after realizing how much she loved to entertain. From making her own recipes and styling tablespaces, she puts everything together down to the last detail. Private Dining offers themed cuisines in the form of guéridon, chef’s table style, and degustation or sit down. The package includes food labels, centerpiece arrangement as well as wait staff and flower arrangements. G/F Greenbelt Mansion, 106 Perea Street, Legaspi Village, Makati; 586.7184; privatedining.com.ph
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Chef Happy Ongpauco-Tiu, the entrepreneur behind multiple successful food ventures under her company Happy Concept Group, has just launched Mom Made, frozen food products for busy moms looking to feed their families with top-quality, nutritious food at home.
Packaged in a quirky cookbook-styled box, Mom Made was born out of the society chef’s commitment to serving only healthy and delicious food to her family. The 2015 Lifestyle Asia cover girl has also made sure that her products lack any MSG and only uses top-quality produce and meat. “Each meal is thoughtfully prepared in small batches to promote proper food handling. Aside from that, each box contains dishes that are individually packed for convenience and better thawing process,” Happy shared in a press release for Mom Made.
The brand also practices the highest standard of hygiene when preparing their products. Their innovative Rapid Freezing Technology allows food from Mom Made to keep its nutritional value and freshness. In addition, this process rids the meals of any bacteria and food born pathogens. Happy hopes that each Mom Made meal will bring the same happiness to your homes as it has with hers.
Homemade specialties under the label include such mouthwatering delights such as the Beer Battered Fish & Chips (available in 6 pieces or 12 pieces), Cornflake Chicken Drumsticks with Honey Dip Sauce (4 pieces or 8 pieces), and meals good for two such as the Maple Spiced Beef Stew, Herb Crusted Roast Angus Beef Belly, 24-Hour Crock Pot Beef Pepperoncini, and Glazed Baby Back Ribs. Happy has announced the addition of Baked Parmesan Crusted Salmon and Baked Whole Lemon Chicken to the lineup soon as well.
The restaurateur is also giving patrons the opportunity to bring home frozen recipes of favorite dishes from her celebrated restraunts. For instance, Pamana’s Cebu Lechon Roll is available for ordering, as well as their Bulalong Corned Beef. World Topps’ Adobo Flakes, I Luve Backyard BBQ’s Chicken BBQ and Pork Belly BBQ, Bento Box’s Chicken Teriyaki and Katsudon, are just a few products that you can whip up in an instance for the kiddos at home.
Lastly, the All Time Favorites line features Filipino and international favorites that the family will surely enjoy. Stock the fridge up with 3-cheese chicken nuggets and tempura cheese sticks for healthy and convenient baon during school days. Breakfast becomes better with Happy’s All Day-Breakfast selections like tapa, chicken tocino, pork tocino, longganisa hubad, and the All-Day Breakfast Kit, which carries three different types of the previously mentioned breakfast favorites. The pasta sauce selection will also easily impress diners. It is easy to make and is full of flavor. Sold in three pack sets, this includes the Truffle Carbonara Sauce, Puttanesca Pasta Sauce and Bolognese Pasta Sauce. The Pasta Kit is available for those longing to bring home all sauce varietals.
When Chef Happy appeared on Lifestyle Asia’s November 2015 issue featuring her entertaining style and home cooked recipes, we privileged to be invited into her home, where she prepared an array of culinary delights and specialities. It was heaven on Earth for anybody who enjoys delicious food. Now, it is a comfort to know that we can take it home with us through Mom Made. It is there for us to indulge, but still have the best of both worlds: good flavor while remaining healthy.
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Let's all meet Mommy Happy! What she likes about Landers is the wide selection of goods that she can get her hands on. It helps her a lot, especially since she enjoys entertaining guests. Watch this episode to find out the super finds that she got at Landers. #LandersMommyTV #landersph #LandersSuperstore #LandersOtis #LandersBalintawak #LandersCebu
When a hot (in more ways than one, hehehe!!!) celebrity couple wanted to steer clear of the maddening crowd, far from the prying eyes and gossipy tongues, they hied off to a place where nobody (or so they thought) would recognize them — never mind if they vainly tried to hide under cover of darkness.
They secluded themselves in a room with an "I Lust" sign at the door and they must have spent a lustfully precious night in…sweet slumber? Your guess is as good as anybody's. That was several years ago and they have since un-coupled under controversy-laden circumstances. Friends suspected that the un-couple's second child must have been conceived in that room.
"I Lust" is the most popular (especially by honeymooners) among the seven rooms of The Boutique Bed & Breakfast, one of the most popular (read: "hottest") places along Tagaytay Ridge with a breathtaking panoramic view of Taal Volcano Lake. The other rooms are: "I Love" and "I Escape" (located at the ground floor next to the restaurant that offers a menu of mouth-watering gastronomic delights), "I Dream," "I Desire," "I Dare" and "I Surrender."
"The Boutique Bed & Breakfast is also known as 'The Boutique of Emotions'," said Happy Ongpauco-Tiu who thought of the unique concept with husband Dexter Tiu whose business partners are travel buddies Allana Montelibano, Melon Santiago and Mark Canete. "It's the only hotel in the world inspired by romance and feelings, so each room is named after an emotion. They are emotions that lead to falling in love."Upon check-in, you are ushered to the Pamper Me Room where you are requested to choose the scent of your shampoo, conditioner, soap and room, all homemade and from natural herbs coming from Happy and Dexter's farm.
"It's Dexter who collects the herbs," noted Happy. "We are the only hotel that does that."
Because Happy comes from a showbiz clan (father is retired actor Rod Evans; mother is retired actress Liberty Ilagan; grandfather is the late National Artist Gerry de Leon; among the cousins, are Janno Gibbs and Heart Evangelista; and among the uncles is Robert Arevalo), she and her partners saw to it that clients are duly reminded with throw pillows scattered in the rooms with the likes of Audrey Hepburn, Marilyn Monroe and other iconic celebs staring back at them.
Opened in June 2006, The Boutique was conceptualized and inspired by the owners' fondness for weekend getaways, travel adventures, and passion for food and culture. Happy and Dexter spotted a location in Tagaytay for their second branch of Hawaiian Barbecue Restaurant, but they found it too beautiful and romantic for just a restaurant. Then they called in Allana, Melon and Mark. That was how The Boutique was born.
For that magical effect, order room service and take your breakfast (leisurely now) at the terrace that offers a sweeping, mesmerizing view of Taal Volcano Lake emerging from behind light-blue mist. At dusk, watch the lights flicker like a thousand fireflies from the houses dotting the Taal Lake, and you don't need Benadryl or ZZZZquil to lull you to a dreamy sleep.
Enough said. The Boutique is better experienced than just being read about.
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On the Instagram account of Happy Ongpauco-Tiu, restaurateur, caterer and budding horticulturist, you’ll find that Tiu finds pleasure in the creative process, whether it’s putting together an elaborate centerpiece with hundreds of flowers or putting together an ensemble for a Paris jaunt with her cousin Heart Ongpauco-Escudero, or finalizing the details for her velada with batchmates Chat Fores, an interior designer, and Tara Santos, a restaurateur.
Though her closet is filled with classics (Hermès is a staple), her approach to table setting takes on a more playful approach, with Seletti and Hermès mingling with SM and Dapitan finds.
When you host private dinners, you seem to pay as much attention to the setting as you do to the food.
How do you choose the perfect setting for a meal?
The table setting depends on the kind of cuisine. I want to be able to bring not only authentic dishes to the table, but also the country’s culture by serving it the traditional way.
What stores or labels do you turn to when shopping for the perfect table setting?
I believe that high-end brands like Fornasetti, Hermès or local brands, from Dapitan to SM, can all make for the perfect table, as it all depends on the creativity of the floralscapes and accessories.
If we can’t afford Hermès or Seletti, what high-impact setting do you recommend instead?
Not everyone can afford Hermès or Seletti, but the most important thing in a table setting is the beautiful centerpiece. Even just regular plates with beautiful candles, flowers or even wine bottles plus leaves! Make it personalized so your guests appreciate your thoughtfulness.
What are the elements of a perfect dinner?
Good company is the only element of a perfect dinner, because nothing can top good conversation and laughter over dinner.
For nonprofessionals, what’s the perfect no-fuss dish they can trot out for dinner parties?
You don’t have to be a professional to have dinner parties; you can simply put out baked chicken with vegetable sidings. This is an easy dish yet looks very elegant.
You clearly enjoy fashion. How would you define your style?
Timeless, classic couture is what I like best.
You have a serious collection of Hermès purses, Birkins in particular. What draws you to the brand? And is there an elusive style or Birkin that you’re still hoping to get?
Birkins are, as simple and clichéd as it may sound, timeless. The Birkins that I currently own are more than enough. I am happy with what I have.
Do you follow any hard and fast rules when it comes to dressing?
There are no rules to dressing up. As long as I am comfortable, I’m good.
On your Instagram, we often see you traveling with your Assumption high-school buddies or your cousin Heart Evangelista. Are you a low-key, go-where-the-mood-takes-you traveler, or highly methodical, with every step-planned?
It’s good to plan so you can maximize your time abroad, but when the plan is not followed, then we allow ourselves to be spontaneous. I completely prioritize food over shopping!
Top five favorite cities?
Paris, (anywhere in) Italy, New York, Bangkok and Hong Kong.
Favorite designer boutiques?
My favorite international designer boutique is DVF. For local, I like Azucar in Greenbelt 5 because their designs are easy to wear, very comfortable yet elegant.
Secret spots to shop for good bargains?
The best place for me is Bangkok at the moment.
Take us through your skincare regimen.
My skincare regimen would be cleaning my face and putting sunblock to avoid sunspots, then proceed with vitamin C serum.
What’s more important to you-skincare or makeup?
Skincare is more important than makeup because your skin needs proper care so that your pores won’t be clogged by the makeup.
What are the key products in your makeup kit?
Powder and lipstick keep me looking fresh, while eyeliner makes my eyes bigger. In my kit: my Chanel CC cream, Happy Skin lipstick and Revlon Color Stay eyeliner are the most important to me.
Best-kept beauty secret?
Have a happy outlook in life and everything will follow.
When you grow older, how would you like to be remembered?
I want to be remembered as the happy person who makes other people happy.
(SPOT.ph)Filipino food will always hold a special place in our hearts. It is home, after all. While we appreciate straightforward cooking styles, we're not about to turn up our noses at restaurants that are trying for a bit of creativity. It's always good to shake things up-especially if the results are worth it.
Just in time for Independence Day, we're celebrating Filipino flavors that free themselves from the constraints of tradition-without losing their identity.
Bistro Pamana
Pamana used to be a destination restaurant in Tagaytay and Boracay. Chef Happy Ongpauco-Tiu takes her cue from the past, decorating her purple haven with old family photographs and film posters, as well as heirlooms from her relatives. Recipes are handed down from generation to generation, but the clever chef knows what to tweak here and there. Where else can you find Filipino-themed afternoon tea?
Must-tries: Chicha Pata (P350), Calderetang Corned Beef (P375)
Bistro Pamana is at 106 Perea Street, Legazpi Village, Makati City.
When most chefs say that cooking for guests is like having them over at their own homes, they don’t expect to be taken literally.
Private dining chefs, however, embrace this concept wholeheartedly. Creativity and innovation are just as important as acquiring skill and technique, and dinner parties at a chef’s home allow for more flexibility than sticking to a tried-and-tested menu. There is a growing market of adventurous and well-traveled diners on the lookout for something new, or perhaps a culinary experience similar to one they had abroad and want to share with friends. Private dining allows for the kind of luxuries and gastronomic exploits that the usual restaurant setup might not readily accommodate.
With rent rising in prime locations—this first quarter has already witnessed the demise of at least two fine dining establishments—chefs cutting overhead by prepping, cooking, and serving their food in their own homes seem almost elementary. Besides, when playing around with avant-garde concepts while spending top peso on premium ingredients, it’s only practical to cut corners on variables that don’t affect the finished product.
In a hospitality industry that relies heavily on branding and ratings, these individuals stand figuratively naked and stripped of the usual gimmicks chefs arm themselves with in the traditional restaurant setting. In their home kitchens, they simply have their skills, the passion for cooking, and the cojones to take on the challenge of delivering a client’s deepest food fantasies.
HAPPY TO BE HOME
Happy Ongpauco-Tiu admits that bespoke dining is more of a passion project (“You won’t become rich doing this!”) that suits her multi-hyphenate lifestyle. “I am a full-time housewife, full-time mom, and a full-time entrepreneur, so imagine what kind of time I have. This is so ideal because I can concentrate on all my duties in one place and, most importantly, be with my family most of the time.” Although she had her work cut out for her growing up in the Ongpauco clan of restaurateurs and spending her childhood manning the cashiers at Barrio Fiesta, the creative workout of bespoke dining is enticing for her in a new way. “Every theme is different. It can’t be duplicated so my creativity is always challenged.”
After formal studies at the Culinary Institute of America, Ongpauco-Tiu struck out on her own and opened World Topps and casual Japanese concept Bento Box. While she continues to operate other brick-and-mortar restaurants (“I have 12 branches of different concept restaurants”) like Hawaiian BBQ and Pamana, her friends’ requests for her festive yet elegant private dinners for special occasions proved irresistible. “I used to just entertain a lot at home and my friends would ask me to do it for them so I thought, why not turn it into a business? That way, all my hoarding and spending for my collection of plateware and cutlery would get an ROI [return of investment],” she says with a laugh. Her food is as beautifully designed as her lavish tablescapes, which range from simple and monochromatic themes to artsy BenCab wares to a spread of Spanish tapas plush with greens and flowers.
These chefs may have different reasons for their career choices—creative exploration, a greater calling, practicality, financial gains—but they all share a desire for innovation and service. It is a refreshing change to sit down to dinner knowing that the person in the kitchen has your deepest satisfaction in mind, that you are not just another name in their reservations book. It’s one of those rare times that both chef and guest share in the creative process, proving that with this kind of synergy, the possibilities are endless. And when it comes to food, that is always a good thing.
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MANILA, Philippines - The year 2015 is almost over. We're once again in the season when most people reflect on what they've accomplished so far and come up with resolutions for the future. If you're still pondering what more you would like to achieve for yourself or the people you care for, be inspired by these four unique women who are doing what most can only dream about.
Philip Stein's Women of Legacy share their favorite mantras as they continue to prove that with small but sure steps, big dreams can be achieved.
Happy Ongpauco-Tiu: Put God first and success will follow
Faith and hard work are key ingredients to genuine happiness, something that Happy Ongpauco-Tiu learned from her parents Rod and Liberty Ongpauco, who originated the now famous crispy pata, and established Barrio Fiesta, Singing Cooks and Waiters Atbp., and more. "I grew up playing in these restaurants, and they eventually became my workplace," says Happy. But more than these businesses, Happy reveals that the core values of honesty, kindness, and making others happy through good food, is what she cherishes most from her parents' legacy. So with her parents' blessing, Happy took a leap of faith and started her own business, the Happy Concept Group — which gave birth to World Topps, Bento Box and Pamana restaurants, among many others. "More than the physical things, I want to be able to share my parents' legacy of good values to my children," shares Happy. "So that no matter what field they choose when they grow older, they will succeed."
Alex, Candy, Amanda and Happy — these four women are wearing the Legacy Petite, the newest addition to Philip Stein's Legacy Collection watches, which were co-designed by Lea Salonga and launched last July 2015.
The Legacy Petite comes in two brilliant styles: the stainless steel petite oval case, and a rose gold-plated version. Each timepiece swanks Philip Stein's Signature dual time zone dial in white mother-of-pearl, fitted with mineral crystal, and comes in interchangeable silk calf straps available in black, white, pink, and light blue. An upgrade to a stainless steel or rose gold- plated bracelet is also available. The beauty of the interchangeable strap system is that it gives the wearer the luxury of versatility, to keep up with the current fashion trends.
More than just for luxury, a Philip Stein watch is also a wellness accessory. Dubbed as the "feel good watch" by Oprah, each Legacy and Legacy Petite is equipped with Philip Stein's unique Natural Frequency Technology, a chip that acts like an antenna to help the wearer tune in to the earth's positive alpha waves, thus becoming more energized, focused, and resilient against stress. Devoted customers who have felt positive effects from Natural Frequency Technology for years, attest to the clinical study results that show Philip Stein wearers experience improved sleep, and reduced stress with continued use.
Each of these Women of Legacy wears her petite timepiece as a reminder that achieving her big goals in life is always possible — one small step at a time.
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When in Baguio, make sure to stop by Upper Session Road and go here for Hawaiian BBQ, Pamana and the latest concept of the Happy Concept Group - Tsokolateria. This was the former Barrio Fiesta owned by her Dad and She converted it into three restaurants.
Wherever you sit you can order from any of the three. Thank you Happy Ongpauco Tiu for always promoting our very own.
Love these steps! I am sure many people take photos here.
Just as I thought!
There is a nicer view from the bottom looking up – I will try that angle next time!
As soon as we arrived in Baguio I brought everyone to Pamana where we had our Pamana favourites and tried some of the dishes at Tsokolateria!
The entrance is perfect for a family photo! Spotted a cutie again here!
Beautiful View
Three Kinds of Lumpia for Lolo
Bagnet! Yum!
Palitaw! Yum!
Going down further is the latest concept which is Tsokolateria! Perfect for the Baguio weather!
I first tried Pamana as a treat by my client in Boracay, we had some great talks complimented with that unparalleled beach vibe, playing the sands in your feet while sipping that savory soup of their Bulalo, while feeling the breeze of the beach and that scenic view of the shore, it was just perfect. So to relive the nostalgia even just for their famous Filipino dishes, I decided to write about Pamana however this time in Makati, Pamana Bistro.
Pamana is a Filipino word for "Legacy", its concept is fine dining Filipino restaurant that serves heirloom recipes down from generation to generation that brought different family recipes together, another unique addition under Happy Concept group, a restaurant chain led by Mrs. Happy Ylagan Ongpauco-Tiu, daughter of Mr. Rod Ongpauco and Mrs. Liberty Ilagan, famous restaurateur's, owner of Barrio Fiesta. As you dine you'll see traces of their family history, part of their antique themed interior, were collections of their family photos posted in the wall, you'll definitely have a typical dining experience with your family.
I have tried different cuisines from different countries however, nothing beats my mother palate which is Filipino Food that's why I really love it here, it's was just like eating at home, reminiscing the sunday dishes cooked by my grandmother and my mom while growing up.
The Menu is really interesting for each dish has it's own history, either a recipe from their gramdma's ot a family friend, a specialty by one of their restaurant chains and many more, like this Sisig for example, as his husband's favorite, unlike the typical Sisig this one has aligue (crab fat) so you'll definitely fall for this, this was actually the first dish that got wiped out.
Growing up my grandmother would always reprimand me to eat my vegatbles to become healthy so i came to love vegetables and Pinakbet is a Filipino staple, Pinakbet Con Bagnet a Legacy from Barrio Fiesta, this is just plain awesome i feel sorry for those who doesn't eat vegetables they are missing alot.
Another staple of all Filipino Dish, that pork, that ox, the vegetables, the peanut sauce down to that bagoong everything went perfectly well, do not miss this one. When we had this we literally weren't able to talk and we just keep on saying it's good, it's really good.
My cravings for Filipino was totally satisfied, if you missed eating at home on a sunday or if you're already fed up with foreign dishes, then dine with Pamana, have a taste of their legacy, you'll never regret it.
Address: GF Greenbelt Mansion, 106 Perea st. Legaspi Village Makati
Phone: 815-1823
Other Branches, Tagaytay, Boracay, Quezon City, Baguio City.
The Rainy season is upon us and that laid back feeling is again kicking in. The temperature in Baguio City starts to again drop and you know what that means! Time to bring out the jackets, bonnets and thick socks, not to mention the rain gears such as your rain coat, boots and umbrella. However, one thing that reminds me of the rainy season and frankly one of the few reasons that gets me excited for the rainy season is the fact that i can again drink (without having to profusely perspire) my favorite tea, chocolate or coffee drink. I do several visits in coffee shops and i must say that coffee shops are popping up in Baguio City like mushrooms, people love drinking coffee in this kind of weather i guess. However, there are only a few tea shops that serve hot tea and really a minuscule number of chocolate drink shops in Baguio City, actually only one popular name comes to mind, until today.
Tsokolateria Baguio City
Artisan Chocolate, this is what Tsokolateria is all about. Artisan means that the food and drink are made by hand and using only high quality ingredients. Of course the only way for us to determine if they indeed are sticking to their commitment of using high quality ingredients it to visit the place and taste the food for ourselves. Tsokolateria is located in one of the levels of the igorot stairs where Barrio Fiesta was once located. The al-fresco area of Tsokolateria looked elegant and perfect for the Baguio weather, unfortunately it was raining when we got there that we had to transfer to the nearby Pamana restaurant, not to worry as Tsokolateria is of the same company as of that of Pamana restaurant.
Tsokolateria Food
Upon opening the menu we quickly realized that this is not just a chocolate drink shop, aside from Chocolate drink most if not all their dishes have some sort of Chocolate influence in it. They have a made several spins to the popular chocolate drink by adding different flavors, of course you still get to enjoy the classic chocolate drink.
The Chocolate Drinks at Tsokolateria
We tried three of their Chocolate drinks and these are:
Tsoko Mallows – when i saw this chocolate drink i remember a cartoon episode where the character dropped a marshmallow in his chocolate drink and the mallows just absorbed the chocolate drink making the marshmallow expand For those with sweet tooth, this is a perfect drink for you. Its thick chocolate drink and the sweetness of the mallows makes it a great comfort drink but not as comforting as the next one.
Frozen Hot Tsoko - the first thing that you have to ask yourself how can you have a frozen and hot choco drink at the same time? Well make a piping hot chocolate drink and to make it creamier add several scoops of vanilla ice cream! That is Tsokolateria's Frozen Hot Tsoko.
Sili Labuyo Tsoko Blend - this fiery chocolate drink is not as comforting as the first two. The sweetness of the chocolate drink and the spicy-ness of the chili gives you a comforting and discomforting feeling. At first you feel the discomfort from the chili but after a while you become comforted as the spicy flavor does not linger for a long time. This chocolate drink is good for the adventurous or for those who wants to try something new for their taste buds.
Tsokolateria Food and Desserts
We tried several food at Tsokolateria and here are those that stood out:
Palitaw - This traditional Filipino dessert is one of the dishes that is served without a hint of chocolate. I guess they prefer to stay true to its flavor and how it's made. One thing i notice with the Tsokolateria Palitaw is the fact that their version is much thicker than those you buy in the market. Not only is the palitaw thicker it is also smothered with coconut, sugar and toasted sesame seeds. For P70 this goes well with any of their chocolate drink.
Bibingka - another traditional Filipino dessert, this time however it is served with a side of melted traditional chocolate. Unlike the Bibingka that are being sold just anywhere their bibingka would remind you of December when you finish the early morning mass (Simbang Gabi). Priced at P180.00.
Tablea Champorado - a traditional filipino breakfast and merienda, Tsokolateria's Tablea Champorado is made with mountain rice and tablea chocolate. It's presentation is leaning towards this food being served for breakfast as it also comes with chicharon, fried dried espada (fish) and bacon. Priced at P175.00.
Strawberry Fondue - what is a Chocolate Haven in Baguio City without Strawberry Fondue? Fresh strawberries are served with a pot of melted chocolate that will definitely make you drool if you just watch others eat it. Priced at P180.00.
Crispy Choco Balls - reminds me of chocolate truffles, this choco balls however are also sprinkled with nuts and a serving of melted chocolate that serves as a dip. So you can say that this is chocolate on chocolate. Priced at P120.00.
Tsokolateria is indeed a Chocolate Haven, and perfect not only for those who are trying to keep their bellies warm with a hot choco drink but also for everybody who loves chocolates. If you are craving for Traditional Filipino Desserts or for Chocolate, Tsokolateria is definitely a choice to consider.
Location: Upper Session Road, Baguio City
GPS Coordinates: 16°24'32.1″N 120°36'02.3″E
Yes, the third Madrid Fusion Manila took place last April 6 to 8, and it was definitely one of the busiest times for the country’s food community. For three days, the part-conference, part-trade show took place at SMX, where chefs behind Michelin-star-studded and World’s/ Asia’s 50 Best Restaurants like Jordi Roca (El Celler de Can Roca), Gert de Mangeleer (Hertog Jan), Pedro Subijana (Akelare), Simon Rogan (L’Enclume), Josean Alija (Nerua), Magnus Ek (Oaxen), Julien Royer (Odette), Tony Yoo (Doo Re Yoo), and Ray Adriansyah and Eelke Plasmeijier (Locavore) took the stage alongside our very own Jordy Navarra (Toyo Eatery), Josh Boutwood (Test Kitchen), Robby Goco (Green Pastures) and Gene Gonzalez (Cafe Ysabel). It was inspiring for the audience, who after watching demonstrations on sustainability, social consciousness, and promoting local, had the opportunity to interact with the chefs during a Q&A session moderated by David Celdran.
Lunch was a very popular highlight. Organized by the Department of Agriculture, spearheaded by Undersecretary Berna Romulo-Puyat, each of the three days had a featured local ingredient as theme, wherein Philippine-based chefs worked with the featured ingredient and made it their own. Day 1 was Heirloom Rice (curated by food editor Angelo Comsti); Day 2 was Nose-to-Tail (curated by food editors Nina Daza-Puyat, Sasha Lim Uy and Idge Mendiola); and Day 3 was Corn (curated by executive editor Alicia Sy).
And then there were the special collaboration dinners. My events platform Cross Cultures was so grateful to have worked with such amazing chefs. We had #HertogJanXToyo on April 6 (Gert de Mangeleer of Hertog Jan in Belgium, and our very own Jordy Navarra of Toyo Eatery), and #10HandsGalleryVask on April 8 (Julien Royer of Odette in Singapore, Josean Alija of Nerua in Spain, Ray Adriansyah and Eelke Plasmeijier of Locavore in Bali, and our very own Chele Gonzalez of Gallery Vask). There was also a dessert degustation by Top Chef Just Desserts USA finalist Sally Camacho-Mueller with the Philippines’ Miko Aspiras and Kristine Lotilla (Scouts Honor, Le Petit Soufflé), and Sunshine Puey (Gourmandise) at Le Petit Souffle at Mega Fashion Hall. And Tony Yoo of Dooreyoo in Korea cooked alongside Conrad Manila’s executive chef Thomas Jakobi for an East Meets West collaboration. There were also private parties, like Tapas Night organized by the Embassy of Spain at Green Sun; the official opening party at SMX; a reception hosted by Manila House; and the closing party organized by Cross Cultures and Gallery Vask. It’s almost like being like the food world’s version of “fashion week.” There was for sure something happening every night!
But the most important thing that you need to know is that this is an incredible event that brought everyone together, to showcase the best of the Philippines. It was all about COMMUNITY. Regardless of profession, everyone came together as Filipinos, to showcase some of our best produce, ingredients and food, and likewise warmly welcome all our guests, whether chefs, media, organizers, delegates, foodies. The success of Madrid Fusion Manila was because every single Filipino– regardless of [being] a/ an organizer; government official; member of the agriculture, tourism, trade sectors; chef; media; foodie– embraced, supported and promoted the event in any way they could– for love of country. It was the complete embodiment of the BAYANIHAN SPIRIT OF THE FILIPINO.
As Department of Tourism Director Verna Buensuceso addressed us members of the press, “Thank you for being part of the Madrid Fusion Manila family! We owe the success of this project to all of you who have put in so much effort to see this through. I do not think there is any other event that can brag about how our media partners do other things besides cover the event… dito lang sa MFM nagiging [it’s only here at MFM that you become] curators, caterers, cooks, tour guides, nannies, food sponsors, kargadors, spokespersons, event organizers, etc. We truly appreciate all your efforts and sacrifices. Maraming maraming salamat sa inyong lahat! [Thank you so much to all of you!]“ Truly, when the chefs returned home, all of them said that they had an amazing time in the Philippines, mostly because of the people and the hospitality. Congratulations, Philippines!!!
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Manila (CNN Philippines Life) — Madrid Fusión Manila tags itself as an "international gastronomy expo," one where the best of chefs, here and abroad, share what they know of one of the rare things that bind the world together: food. For a pedestrian newcomer, however, the food congress at the SMX Convention Center looks like this: a wonderland of organic produce, local ingredients, regional cuisine, and foreign fare over at the second floor, where trade exhibitions are held, and a showcase of different chefs churning out their own renditions of plates based on a theme or a key ingredient, at the first floor, where regional lunches are served.
On its first day, the spotlight for the regional lunches is on the ubiquitous white grain that most Filipinos can't live without: rice. Specifically, these are heirloom rice varieties passed on from generation to generation, whose flavors differ subtly from the usual varieties sold in markets. To focus on rice is also to focus on farming as a source of livelihood, and incidentally the need for more farmers, whose numbers are decreasing as agriculture faces a decline.
Here's a glimpse of what they served.
MANILA, Philippines - If there is one thing that people always wonder about Happy Ongpauco-Tiu that would be how she manages her time as an entrepreneur, a wife, and a mom. Taking care of her family, running a household, handling several business ventures, and supervising their family business — such a full plate.
But true to her name, she is happy managing all the businesses she is involved with. Thanks to modern telecommunications, Happy, a Globe Business ambassador, has been able to simplify her business operations and meet the goals of the Happy Concept Group of Companies.
Happy was chosen as one of the Globe Business ambassadors because she is able to achieve work-life balance and pursue things that she loves. Through the help of Globe products and services, she has been able to make her businesses profitable for the lowest possible cost.
Staying connected
Happy manages her Middle East operations and acts as the corporate secretary for the Barrio Fiesta Group, a family-owned business. Her own company, meanwhile, handles restaurants, including World Topps, Bento Box, Hawaiian Bar-B-Que Restaurant (in Boracay and Tagaytay), I Luv Backyard BBQ (in Boracay), and Pamana Restaurant in Tagaytay.
She also owns Catering Kitchen, which offers her homemade specialties, and My Happy Carts that carries themed food carts for kiddie parties. She has also diversified and ventured into the hotel accommodation business with her Boutique Bed & Breakfast in Tagaytay. Her latest project is Slim at Home, a mobile slimming clinic.
Since most of her business ventures are not in Manila, Happy always ensures that she stays connected to her employees and offices, through her mobile phone and e-mail. Being updated with all the operations and happenings in her businesses is a must for her.
"Running my businesses is so manageable with my landline and mobile phone. I make a lot of phone calls every day to check on my management teams and get daily updates on my restaurants and other businesses," Happy shared.
Her responsibilities at home prevent her from being physically present at her business outlets, so she sends out e-mails to her staff to delegate tasks and assignments.
"As an entrepreneur, we know that no business will ever succeed without the owner's presence. With a reliable Internet connection, however, I am able to delegate, manage and connect with my staff and businesses wherever I am.
"I need to stay connected so that I can always reach my management team and monitor what's going on in my restaurants or offices — anytime, anywhere. In the kind of business I'm in, monitoring is a 24-hour thing. Sometimes I get calls in the middle of the night to solve problems or answer queries. The communication technology we have today enables me to fulfill my responsibilities as well as help my businesses operate efficiently," Happy said.
Happy is also considering the Globe Business Text Connect service to help promote her catering business, her food carts and her bed and breakfast establishment.
Globe Business Text Connect allows entrepreneurs to send and receive unlimited text messages to employees, suppliers, clients and customers through a high-volume text broadcast. Entrepreneurs can now send an unlimited number of text messages at a lower cost compared to regular texting rates.
Family first
Happy may be a busy entrepreneur but she always has time for her family. A doting mother to her two sons and a loving wife to her husband, she always makes them her number one priority.
"Most of my business outlets are out of town so I cannot go there at all times because my presence at home for my husband and sons is the first on my list of priorities. Thanks to modern communications technology, I can manage my businesses even if I am home. My job and schedule are flexible because of them," she said.
Happy is also considering a subscription to the Globe Business WebEye service in order to better monitor her business outlets, even when she's away. WebEye is a video surveillance system that allows entrepreneurs to view activities in their place of business in real time. The images captured on video may be accessed by the business owner through the Internet by computer, laptop, smartphone or a similar device.
For people who want to start their own business, the successful entrepreneur has an important advice to them: "Anybody can be an entrepreneur. You have to have the drive to work hard to reach your goals to be happy with what you are doing and use technology to simplify your business. More so, with the changing times, you also have to be updated with the latest techniques in your chosen field. Never stop learning, and trust only a partner like Globe to simplify your business."
Globe Business, the corporate arm of Globe Telecom, provides wireless and wireline solutions for a diverse set of industries, businesses, and commercial enterprises. It assures SMEs of affordable, reliable and dependable services for all communication needs, both wireless and wireline solutions, to generate the highest possible profit at the lowest possible cost.
For more information, call +632 730-1288 or log on to https://globe.com.ph/business.
View Full ArticleOne of Madrid Fusion Manila's biggest highlights are the regional lunches, which brings some of the brightest culinary minds in the Philippines together, to create dishes that show off the best of our produce. The first day's theme was panlasa, concentrating on the flavor profiles that make up our cuisine: maalat, malinamnam, maasim, matamis, and mapait. Curated by Nina Daza-Puyat and Angelo Comsti, and executed with chefs Noel de la Rama and Josh Boutwood, it kicked things off with intensely flavorful palates that were sincerely Filipino.
Tsoknut with Lakatan Banana Mousse Turon. Tsokolate Eh with Durian Mallows, and Classic Hot Tsoko with Tablea Disc and Cebu Lechon by Chef Happy Ongpauco-Tiu
View Full ArticleBest Female Chef 2016 Margarita Fores said it right when she described Pinoy food featured in the Madrid Fusion 2016 as halo halo.
"Our cuisine is best exemplified by Halo-Halo. From the Malay beginnings, to 300 years of influence from Spain—and Mexico as well—with some Chinese and some spaghetti and meatballs from America...[our cuisine] is a mixture of everything.
We are the only Latin Asians in the world," she said at the press conference to kick off the event, which takes on the theme "The Manila Galleon: East Meets West.
As the 12 year event opens its doors today at the SMX Convention Center, the air of excitement and camaraderie is palpalable as delegates prepare to share their knowledge and expertise with attendees to showcase the best of their cuisine.
With over 100 delegates and 270 booths which feature the best chefs in the country and Michelin chefs who have expressed excitement to cook for Pinoy food enthusiasts, delegates this year come from all over the world, making the Madrid Fusion experience similar to the Galleon Trade that expanded its reach to cover the seven seas.
Among those who will grace the event are New York-based Pinoy chefs Amy Besa and Romy Dorotan, Chefs Tatung Sarthou and Michael Aspiras, Mexican Jorge Vallejo, Spanish chef Joan Roca, Japanese chef Yoshihiro Narisawa, Korean chef Junsik Yimand, Chef Virgilio Martinez from Peru who will demonstrate why they are the best, before journalists, foodies, and industry practitioners.
The event, which will run from April 7-9, will feature three major activities — the International Gastronomy Congress, Trade Exhibition and the Flavors of the Philippines Festival.
This year's event is a joint undertaking of the Department of Tourism (DoT) and the Tourism Promotions Board (TPB), and Madrid Fusión organizers Foro de Debate and Arum Estrategias de Internacionalización.
Check out some of the scenes the pre-event and for Day 1: Tsokolateria Café's Tablea Batirol Lakatan Mousse Turon with Langka Caviar? Looks interesting.
And this is just the beginning. With two more days, and foodies arriving by the drove, the Madrid Fusion 2016 promises to provide even more excitement with Day 2 and 3. Stay tuned! (By: Angel Ong)
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With the theme "The Manila Galleon: East meets West," focuses on the influences made by the two parts of the world, particularly on the global gourmet scene is the highlight of the second edition of Madrid Fusion Manila on April 7-9 2016 at the SMX Convention Center Manila.
One of Madrid Fusion Manila's highlights is the sumptuous themed Regional Lunches prepared by the best and creative Filipino Chefs to show off their dishes using the best local produce.
The first day tackles the theme "Panlasa" (Tastes) concentrating on the flavor profiles that are distinctly Filipino: maalat (salty), matamis (sweet), mapait (bitter), maasim (sour) and malinamnam (savoury). The lunch is curated by Chef Angelo Comsti and Nina Daza-Puyat.
Here are our Top 10 favorites on the Day 1 Lunch at Madrid Fusion Manila
The Regional Lunch was held at the SMX Convention Center along with the Expo and Congress last April 7, 2016.
1. Truffle and Sisig stuffed Lechon by Dedet dela Fuente Santos of Pepita's Kitchen
We loved the truffled rice with the freshly pugon-baked lechon with gold leaves on crispy skin and pork meat infused with the flavors of truffle and foie gras.
2. Guinumis Shake with Panucha Cotton Candy by Happy Ongpauco of Pamana Restaurant and Tsokolateria Artisinal Cafe
Pamana played with their all-time favorite dessert drink called Guinumis. They made it in a smoothie and instead of using the regular Panucha ice cream they made Panucha cotton candy.
Besides the lovely presentation, I was surprised that the dish had just the right amount of sweetness, with the milky coconut dessert and panucha cotton candy complimenting each other.
3. Bringhe with Taba ng Talangka and grilled Suahe in Chili Coconut sauce by Chef Him Uy de Baron (Malinamnam: Taba ng Talangka or Aligue) aka. crab fats
From Region 3, the cold dish plays with the texture and the seafood. The Ice cream is made with aligue, coconut and lemongrass perfectly paired with a cold salad of blue swimmer crab, suahe (shrimp) and chili calamansi (Philippine Lemon) dressing.
4. Monggo Guisado sa Baka at Batwan by Chef Mikko Reyes of Hungry Hound and The Palace
Like a Kansi the beef stock is soured by the Batwan Fruit, a fruit that is indigenous to Negros. Then cooked with monggo, beef shanks, ox tripe and topped with Kitayama wagyu and Kitayama bacon chili.
5. Sinuglaw na Talaba with Pulverized Lechon Meat by Chef Patrick and Pia Roa of Patricio's Cevicheria A playful version of oyster kinilaw/sinuglaw. The oysters are very fresh brought from Zamboanga, Kalibo and Capiz.
They made the kinilaw sauce using dungon seed from the mangroves of Dumaguete and local gulaman (agar agar), then topped with lechon polvoron for added flavor and texture.
The sour taste from the dungon seeds goes well with the addicting sweet oysters.
Instagram users who couldn't make it to the gastronomic event contented themselves (or at least attempted to) by scrolling through the account of Madrid Fusion Manila, which documented the goings-on Friday, April 24, at the SMX Convention Center in Pasay City.
Chefs flaunted their versions of classic Filipino favorites such as sinigang, sisig, and even balut. Attendees enjoyed cooking demonstrations while gorging on what Madrid Fusion Manila described as a "smorgasbord", as well.
Take a peek into the happenings through Storify below, but be warned, you'll have serious cravings to satisfy afterwards.
The Instagram account immediately takes its followers on a tour of the delectable delights designed to get those taste buds kicking. This one from Mama Sita's has an exhibitor lacing tomato basil sherbet with hot pepper sauce.
Chef Happy Ongpauco-Tiu dishes up a concoction of Cordillera rice, adobo, banana chips, alugbati flowers, coconut milk, turmeric, glutinous rice, calamansi, nata de coco, and pickled pinakbet!
View Full ArticleFrom 24 to 26 April 2015, over 40 students and alumni of Enderun Colleges volunteered to provide assistance at the First Madrid Fusion Manila. The hard-working volunteers did not hesitate to accept any task that was assigned to them, including ushering, prepping, plating, serving and stewarding.
Enderun culinary volunteers Cirene Chua and Juan Miguel Vengco assisted two speakers from the gastronomy congress – acclaimed Chef Andre Chiang of Restaurant Andre and 3 Michelin starred Chef Alvin Leung of Bo Innovation. Enderun students and alumni were also assigned to the Regional Luncheons, where well-known Philippine-based chefs prepared Filipino dishes from Luzon, Visayas and Mindanao using local ingredients. Culinary students and alumni worked as assistants to these chefs, including Fernando Aracama, Robby Goco, Jordy Navarra, Bruce Ricketts, Enting Lobaton, Juan Carlos de Terry, and Happy Ongpauco-Tiu.
Madrid Fusion is a well-known Spanish gastronomy congress that brings together the most prestigious and innovative chefs from all over the world. It has a solid 12-year track record of bridging cultures through good food. It is also where the world goes to see the future of food. This is the first time the famed event was held in Manila. Madrid Fusion Manila is a joint partnership among the Philippines' Department of Tourism (DoT), the Tourism Promotions Board (TPB) and Department of Agriculture (DA).
Chef Happy Ongpauco-Tiu with Enderun student and alumni volunteers
Chef Happy Ongpauco-Tiu with Enderun volunteers
View Full ArticlePeople must have salivated as social media was flooded with sumptuous photos from the participating chefs at Madrid Fusión Manila.
The big stage featured the characters of olive oil care of Paco Roncero and foie gras-like cow udder by Margarita Forés, while the dinner with the stars played mind tricks on the guests as molecular xiao long bao, edible stones and cigar halo-halo were served.
But what really impressed were the dishes presented during the regional lunches hosted by the Department of Agriculture.
The menu each day was composed by a gang of chefs that took inspiration from traditional dishes and ingredients found in the assigned island group. The first day featured Luzon with braised duck meat from Isabela among many others; Visayas had lamb from Negros Occidental; and Mindanao showcased a refreshing salad from Zamboanga's spiny lobsters.
Out of the busy kitchen came plate after plate of tasting portions. Filipino chefs, recognizing the vision of the international food event, upped the ante and presented small bites with big, familiar flavors.
A number of chefs reworked the classics but successfully stayed true to their taste, much to the delight of the guests. The humble suman was converted into panna cotta, adlai was used to make a cheesy croquette, barbacoa was prepped like terrine, halo-halo was turned into a popsicle, and piaya was pumped with chocolate and cooked on site. Creativity and talent never ran short, and the chefs went all-out to impress, as these dishes proved.
Happy Ongpauco-Tiu's Crispy Pata: crispy pata skin cones filled with sous vide pata meat infused with herbs, topped with chili balsamic gel discs, kesong puti whipped cream and alfalfa sprouts.
Bringhe, also by Tiu: Cordillera rice balls cooked in coco milk and turmeric, filled with sous vide tadyang ng baka on crispy banana spoons, with shots of pinakbet atsara.
View Full Article
With the theme "The Manila Galleon: East meets West," focuses on the influences made by the two parts of the world, particularly on the global gourmet scene is the highlight of the second edition of Madrid Fusion Manila on April 7-9 2016 at the SMX Convention Center Manila.
One of Madrid Fusion Manila's highlights is the sumptuous themed Regional Lunches prepared by the best and creative Filipino Chefs to show off their dishes using the best local produce.
The first day tackles the theme "Panlasa" (Tastes) concentrating on the flavor profiles that are distinctly Filipino: maalat (salty), matamis (sweet), mapait (bitter), maasim (sour) and malinamnam (savoury). The lunch is curated by Chef Angelo Comsti and Nina Daza-Puyat.
Here are our Top 10 favorites on the Day 1 Lunch at Madrid Fusion Manila
The Regional Lunch was held at the SMX Convention Center along with the Expo and Congress last April 7, 2016.
1. Truffle and Sisig stuffed Lechon by Dedet dela Fuente Santos of Pepita's Kitchen
We loved the truffled rice with the freshly pugon-baked lechon with gold leaves on crispy skin and pork meat infused with the flavors of truffle and foie gras.
2. Guinumis Shake with Panucha Cotton Candy by Happy Ongpauco of Pamana Restaurant and Tsokolateria Artisinal Cafe
Pamana played with their all-time favorite dessert drink called Guinumis. They made it in a smoothie and instead of using the regular Panucha ice cream they made Panucha cotton candy.
Besides the lovely presentation, I was surprised that the dish had just the right amount of sweetness, with the milky coconut dessert and panucha cotton candy complimenting each other.
3. Bringhe with Taba ng Talangka and grilled Suahe in Chili Coconut sauce by Chef Him Uy de Baron (Malinamnam: Taba ng Talangka or Aligue) aka. crab fats
From Region 3, the cold dish plays with the texture and the seafood. The Ice cream is made with aligue, coconut and lemongrass perfectly paired with a cold salad of blue swimmer crab, suahe (shrimp) and chili calamansi (Philippine Lemon) dressing.
4. Monggo Guisado sa Baka at Batwan by Chef Mikko Reyes of Hungry Hound and The Palace
Like a Kansi the beef stock is soured by the Batwan Fruit, a fruit that is indigenous to Negros. Then cooked with monggo, beef shanks, ox tripe and topped with Kitayama wagyu and Kitayama bacon chili.
5. Sinuglaw na Talaba with Pulverized Lechon Meat by Chef Patrick and Pia Roa of Patricio's Cevicheria A playful version of oyster kinilaw/sinuglaw. The oysters are very fresh brought from Zamboanga, Kalibo and Capiz.
They made the kinilaw sauce using dungon seed from the mangroves of Dumaguete and local gulaman (agar agar), then topped with lechon polvoron for added flavor and texture.
The sour taste from the dungon seeds goes well with the addicting sweet oysters.
