A new home for Camerich

Ever since its launch in the Philippines in 2010, Camerich furniture has become a favorite source for reasonably priced and beautifully crafted pieces for the home. The furniture store has been inspired by the best of Italian design and presents a marriage of form and function, both modern and classic. Buyers also have the luxury of customizing furniture to fit into their design concept with a wide selection of fabric options.

The brand is exclusively carried in the Philippines by PLC107. From its first showroom, it has now moved to a bigger location in La Fuerza Compound in Makati City. During the launch of the new showroom, Camerich introduced its 2012 collection featuring new designs and finishes like the grey oak and grey lacquer cabinets. 

Launched internationally in 2005, Camerich has since expanded from a single showroom to being sold in over 60 countries worldwide. Its success is a testament to the fact that each piece from Camerich has been carefully designed and manufactured to guarantee customer satisfaction.

(Camerich furniture is available at the PLC107 showroom at Warehouse 1C, Gate 2, La Fuerza Compound, 2241 Don Chino Roces Avenue, Makati City. The showroom is open Mondays to Saturdays, 10 a.m. to 6 p.m. For inquiries, call 840-2678 or e-mail [email protected].)

A rewarding way to improve your home

Feel a rewarding experience as you build or improve your home with Wilcon-RCBC Bankard MasterCard!

RCBC Bankard recently partnered with Wilcon Builder’s Supply and launched a credit card that offers attractive payment options and discounts and rewards to help ease the substantial financial requirement for home improvement or home building.

The card’s exclusive benefits include a separate installment limit equal to the regular credit limit, a rewards/loyalty program, and zero percent installment privileges at 3, 6, 9, and 12 installment terms to help cardholders effectively and easily manage the cost of homebuilding.

Thanks to the new Wilcon-RCBC Bankard MasterCard, living in your own home continues to be a priceless experience.

East meets West

Makati Shangri-La brings two guest chefs this March.

The hotel’s Circles Event Café adds a spread of authentic Singaporean favorites as chef Samson Chan of Shangri-La’s Rasa Sentosa Resort, Singapore fires up the restaurant’s Asian kitchen from March 7 to 16. Guests may also indulge in a culinary treat with a cooking class to be conducted by chef Chan tomorrow, March 10, at Circles Event Café.

The chef’s version of the Singapore chili crab has been voted as one of the Singaporean dining scene’s top dishes in prominent dining websites. Chef Chan’s char kway teow, a dish consisting of stir-fried flat noodles with chives, prawns, scallops, egg and fish, has led to his nomination to represent Singapore as guest chef at the 14th Annual Worlds of Flavor Conference by the Culinary Institute of America in California last year. Guests may also enjoy his cereal prawns, Singapore chicken rice, assorted satay with peanut sauce, laksa, beef rendang and squid sambal.

Guests may also get a chance to win a trip for two to Singapore care of Cebu Pacific Air when dining at Circles Event Café from March 7 to 16.

On the other hand, western cuisine is handled by chef Michaël Petit, a French foie gras master. He visits Manila to share an exclusive foie gras menu from March 12 to 15 at Makati Shangri-La’s Red.

Petit’s expertise in French cuisine was developed when he became a part of the culinary team of various Michelin star restaurants in Paris, most notable of which would be his role as chef de partie in some of the three-star Michelin restaurants of world-renowned Joel Robuchon. In the last decade, chef Michaël Petit has spent his time with Ernest Soulard, the leading foie gras producer in France.

Guests may indulge in a six- or nine-course degustation menu with wine pairing, available for lunch and dinner. Among his dishes are duck foie gras “mi-cuit” with morels, pepper, figs, tomato confit and basil; pan-seared duck liver with mango and balsamic reduction; and ballotine of duck breast fillet and foie gras in duck essence.

Foie gras lovers can be part of chef Michaël Petit’s cooking class tomorrow, March 10, followed by a three-course set lunch.

(For inquiries and reservations, please call the Restaurant Reservations and Information Centre at 840-0884 or e-mail rric.slm@shangri-la.com.)