A vacation getaway in paradise
With its breathtaking sceneries, pristine waters and powdery white sand beaches, Boracay continues to be a favorite destination of local and foreign tourists for a relaxing island getaway. Making one’s stay in Boracay even more fascinating is the island’s first triple A-rated resort, Boracay Regency Beach Resort and Spa, headed by the brilliant Henann Resorts Group chairman Henry Chusuey. An expansive beachfront, well-appointed rooms and world-class amenities make this premier luxury resort the best venue for family outings, get-togethers, and company events on the island of Boracay. Noted personalities from the government, business and entertainment circles enjoyed a wonderful stay at the resort as they were treated to sumptuous cuisine and exceptional service by the resort’s hardworking staff. For inquiries and reservations, call the Manila office at 523-1234 or visit www.boracayregency.com.
Flavors of the Visayas
A food festival highlighting the Visayan region’s iconic seafood delicacies and other gastronomical delights ended its week-long run at Mandarin Oriental, Manila’s Paseo Uno. At the “Flavors of the Visayas†festival, guest chef Pauline Gorriceta-Banusing delighted diners with a smorgasbord of her signature Ilonggo dishes such as kadios, baboy at langka or more popularly known as KBL; chicken inasal; lukon na may aligue kag paho or fresh Aklan prawns with crab fat in garlic and scallions; and a special batchoy station. Adding to the experience was a spread of traditional Ilonggo desserts, as well as traditional drinks including the refreshing kamias shake. Many thanks to Mandarin Oriental hotel manager Oliver Kreuzer and communications director Charisse Chuidian for hosting an occasion that allows one to relish well-loved dishes from one’s hometown.
A luau at the ShangriLa
Metro Manila’s premier city-resort hotel Edsa Shangri-La, Manila treated its guests and corporate clients to a luau-themed cocktail party in appreciation of their relationship and loyalty for more than 20 years. The newly-appointed general manager Patrick Schaub led the hotel’s dedicated team of chefs, service staff, guest relations officers, and sales executives to create an unforgettable event by the poolside. With reggae music in the background, business executives and other guests enjoyed hot-off-the-grill dishes, a variety of seafood specialties, and refreshing drinks at the hotel’s lagoon-shaped pool.
