Cebu’s Best Rico’s Lechon introduces new dining concepts November 18, 2021 at 12:00PM

Out of Town Blog
Cebu’s Best Rico’s Lechon introduces new dining concepts

FEAST IN CEBU FLAVORS BY DA BEST RICO’S LECHON

Team Out of Town Blog Hub (Outoftownblog.com) – Cebu’s and Manila’s all-time favorite Rico’s Lechon is making its way to the heart of Luzon as the brand introduces new dining concepts available in their newest store in Blue Bay Walk, Pasay, and soon in Circuit Makati. An institution for Cebuanos as well as visitors from Manila and all over the world, Pua brings the flavors of Cebu closer to the Metro.

Set 1 – Boodle Feasta (2-4pax)

Rico’s is bringing the Cebu’s version of Dampa— Sugba, Tuwa, and Kilaw (STK) giving customers more options of delicious, original Cebuano food. Restaurateur and Rico’s Lechon owner George Pua takes pride in offering the best dining experience to their customers through the brand’s “Da Best Gyud” culture and continuing to provide the juiciest and crispiest lechon.

Feast by the bay

Rico’s Lechon brand has been a mainstay in Cebu for 20 years, and will now see its biggest branch at Blue Bay Walk, Macapagal, Pasay, as it opens on November 23. In an effort to share the Cebu culture with the rest of the country, this branch will offer new concepts that will surely satisfy their patron’s cravings.

Lechon Boodle Feasta Set

Set 3 – Boodle Feasta (9-12pax)

Rico’s STK can accommodate a total of 160 people, with dining, al fresco, and VIP areas. Also soon to come is the Merkado (Palengke in Cebuano), the branch’s “paluto” area complete with an aquarium design. Highlighting its best seller is the store’s very own Lechon roasting area to ensure that only “Da Best” and freshest lechon will be served to its customers.

Indulge in new ways to savor Cebu flavors

Along with the opening of the Macapagal branch, Rico’s Lechon is bringing its Manila patrons a taste and experience of Cebu. Dubbed as Cebu’s best lechon and even made more popular for its scrumptious Cebuano culinary offerings, customers may enjoy two of Rico’s Lechon’s newest offerings— Boodle Feasta and Palayok Hotpot.

Available starting on November 23, Boodle Feasta features a fusion of rice, vegetables, choices of sauces, Rico’s iconic Lechon, and its perfect pair— seafoods! Immerse in a one-of-a-kind dining experience as Rico’s food selection offers you the convenience of ordering with a wide variety of food choices.

The feast is served in four sets, perfect for sharing with your family and friends. Set 1 costs P750 (serves 2 – 4 pax), Set 2 costs P2500 (serves 5 – 8 pax), and Set 3 costs P3500 (serves 9 – 12 pax). The joy of sharing does not end there. For the price of P650, experience the taste of Cebu’s “Da Best” lechon, specially curated for you! Feast on the Lechon Boodle Feasta, the brand’s flagship meal, as a perfect way to create priceless bonding moments with the family.

Set 2 – Boodle Feasta (5-8pax)

Palayok Hotpot will surely have your mouth water with 8 varieties to choose from. Seafood and meat lovers alike are sure to enjoy as they binge on Seafood and Vegetable, Chicken Tinowa, Fish Tinowa (Tanigue) or Seasonal Seafood available, Lechon Pork Bone Soup, and Beef Bulalo hotpots, ready to give warmth to the cold “Ber” nights.

Each variety is available in medium and large sizes, good for 4 – 8 pax. Within the price range of P580 to P1100, patrons can dig into a Filipino style “shabu-shabu”, a first in the country,  customized to their liking.

Can’t decide what to eat? Nothing tops the brand’s best-sellers, Rico’s Lechon Baboy and Lechon Baka available in a la carte. More than providing the best service, Rico’s Lechon is set to introduce a culture of transforming each occasion for its customers into a memorable one.

Make any celebration the grandest one with Sugba, Tuwa and, Kilaw (STK)

What better way to bring the Cebu culture to Manila than to introduce its signature food selection to all seafood lovers in Luzon that will give them a taste and experience of what the origin city has to offer?

A perfect pair to the famous Cebu lechon, Sugba, Tuwa, and Kilaw or STK, Rico’s Lechon lovers will love this new addition to the delectable menu offering of the brand. The nicest part of Rico’s STK is that you can shop all within the restaurant’s Merkado Shop, Cook, and Feast. Discover the wonders and flavors of pure seafood goodness with Rico’s STK.

Rico’s Boodle Feasta and Palayok Hotpot Menu

More lechon and seafood goodness to come

Rico’s Lechon Circuit Makati is set to make your tummies full starting on December 4. This new branch is meant to complement the brand’s current roster of restaurants in the Philippines to give more people the Cebu experience.

Pre-order for pick-up and delivery by contacting Rico’s Lechon Fulfillment Center at 0917-814-7648 / 7799-0810 or Blue Bay Walk branch at 0917-847-7541. Visit Rico’s Lechon’s newest branch at Cluster E, Blue Bay Walk, EDSA Ext. cor. Macapagal Boulevard Metro Park, Bay Area CBD, 1300 Pasay City, Philippines.

For more information, visit www.ricoslechon.com or email them at info@ricoslechon.com. 

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Read: 5 Cebu Restaurants That Serve Filipino Favorites

Cebu’s Best Rico’s Lechon introduces new dining concepts
Melo Villareal
Out of Town Blog

This Enderun alumna shares the discipline of learning and working under the hallmark of fine dining November 18, 2021 at 02:31AM

Out of Town Blog
This Enderun alumna shares the discipline of learning and working under the hallmark of fine dining

Team Out of Town Blog Hub (Outoftownblog.com) – Embellished with a flair in international hospitality management, discover how the constant motion from ocean to the ocean has enabled Jessa Jastrzemski, amid the ups and downs of the industry, to develop her professional experience under the guidance of world-renowned culinary masters and the environment of Michelin-star restaurants.

Jessa Jastrzemski with Anne Sophie Pic on a recent trip she made to London.

Jessa Gargollo Jastrzemski has always had a passion for hospitality. Her love for good food has guided her throughout her career, which gave her the same reason she pursued an international hospitality management degree in Enderun Colleges, specializing in culinary arts.

“One of the best things about hospitality for me are the countless opportunities to work and travel around the world. I grew up moving from country to country, [that’s why traveling] became quite comforting and a huge source of motivation for me,” she said. “Back in 2007, when Enderun first opened its doors in Ortigas, I thought Enderun had a great network that could help me get my career started abroad. I have to agree that it’s one of the best platforms in the country that will prepare you to work within competitive companies around the world.”

Jessa Jastrzemski’s training session with Kiss The Hippo, who will be their partners at The Ledbury.

Jastrzemski started her career strong when she had her internship at The Fat Duck, ??Heston Blumenthal’s three Michelin-star restaurants in Maidenhead, England, famous for serving innovative modern British cuisine. She has learned valuable experiences on the nature of working under pressure and the standard of quality required at three Michelin-star restaurants.

After her compelling stint in the United Kingdom, Jastrzemski flew to Spain and was immersed in the culture and trend of Basque cuisine at Josean Martinez Alija Guggenheim Restaurant in Bilbao. She also attended training sessions in untitled meat and poultry, Mediterranean cuisine, and finger food under chefs Phillip Gollino, Timothy Briggs, and E. Lacaille at the Le Centre de Formation d’ Alain Ducasse in Argenteuil, France, which is presently known as Ducasse Paris. “I’ve been very fortunate to work with some incredible professionals in the industry who have been quite inspirational throughout my career. Sometimes, magic happens in the most unexpected places. And I feel like there have been parts of my career that have made me feel that way. Being at the right place at the right time with the right people.” she said.

In 2012, Jastrzemski had the opportunity to meet Giorgio Nava during The Flemish Primitives 2011 in Belgium while she was a senior student in graduate school. She gladly joined the “Meat Masterclass” presentation Nava conducted during the conference and expressed her interest in working with him upon graduation. She said, “He invited me to work with him the following year, and I spent five months in Cape Town, South Africa, until my working/holiday visa expired.”

Before the year ended, Jastrzemski moved to Paris, France, and joined Restaurant Rech—an opportunity came about through Enderun’s partnership with Alain Ducasse. She recalled that the most memorable experience she had was when she assisted Chef Adrien Trolloud in representing a dish by Alain Ducasse at the Peixe em Lisboa — Lisbon Fish & Flavors 2013, in Lisbon, Portugal. Eventually, she traveled back to London and explored a different path where she worked as a Sales Executive for FOUR, a multi-award-winning lifestyle magazine.

In 2015, she decided to move to Australia and explore the possibilities on the other side of the world. She became part of InterContinental Hotel Melbourne The Rialto, Pure South Dining, The Press Club, and Brae in Birregurra, Victoria.

Before the pandemic, Jastrzemski was due to start a new role after moving back to Melbourne’s central business district. She accepted a new role as an assistant restaurant manager for the country’s most anticipated restaurant opening, Society, which was due to open in June 2020. “By the time March came around, they announced that the city was going into lockdown, and so I made the decision to [spend the summer in Greece]. Little did I know, I would be out of the country until today. I made the decision to move back to London towards the end of 2020, after what felt like a year-long sabbatical,” she explained.

“I suppose I faced challenges similar to many people all over the world. Facing the reality that I could not re-enter a country I’ve considered home for the past five years, and a government that only gave sponsored visa workers the access to 25% of their retirement fund as a gesture of ‘goodwill.'”

As explained further by Jastrzemski, the real challenge was that Australia, like so many unique countries all over the world, was built by immigrants. She shared, “Speaking to friends and colleagues back in Melbourne, I’m told that they are facing immense skilled shortages which have impacted the food and lifestyle culture that everyone knows immensely.”

Currently, Jastrzemski is assisting the sommelier team at La Dame de Pic at The Four Seasons Hotel, a two-Michelin star restaurant located in London. She’s also at the moment organizing the coffee & tea program for The Ledbury, also a two Michelin star restaurant, which is set to open at the beginning of 2022, where she’ll be coming on board as the Assistant Restaurant Manager.

Jastrzemski believes that at the end of the day, the attitude you come with to work every day will determine how you feel, how your team perceives you, and eventually what the guest appreciates.

“Milestones for me are the memorable moments you create for others. They can remember the moments for the rest of their lives because of how you manage to make them feel. Human connection is so powerful, especially in such a divided world.”

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Read: Best Things To Do In Melbourne, Australia

This Enderun alumna shares the discipline of learning and working under the hallmark of fine dining
Melo Villareal
Out of Town Blog

Richard Juan embarks on a passion project ‘The Juan in West Kowloon’ to feel closer to home November 17, 2021 at 11:54PM

Out of Town Blog
Richard Juan embarks on a passion project ‘The Juan in West Kowloon’ to feel closer to home

Team Out of Town Blog Hub (Outoftownblog.com) –  As international travel slowly resumes, many Filipinos with family abroad hope to reunite with their families soon. Ask Filipino-born TV personality and host Richard Juan, and he will tell you that making a trip back to Hong Kong to see his family will be his first priority. Born to Hong Kong parents in the Philippines, Richard spent over 18 years in Hong Kong, from kindergarten through high school. He returned to the Philippines to pursue a degree at the University of the Philippines and stayed on when his career in the entertainment industry took off.

Richard and his mother at the iconic Jumbo Floating Restaurant

Richard in middle school during a school sports event at Happy Valley

“I understand and relate to how my Filipino brothers and sisters feel because, like them, it has been almost two years since I last saw my family in Hong Kong. While technology has been a lifesaver during the pandemic, there is still a certain limit to it. Iba pa rin yung kasama mo talaga ang pamilya mo nang personal (It’s still so different to be with your family in person). We still cannot feel, touch, and be close to our family members with just technology alone. It’s super tough,” said Richard.

Richard’s last Christmas with his family in Hong Kong

He fondly recalls their family tradition of spending the last day of the year together while enjoying hot pot, visiting local markets, and soaking up the atmosphere as they ring in the new year. It’s a tradition he misses the most since it’s not commonly practiced here in the Philippines. He has gotten so used to visiting even during weekends and especially during holidays, so this change has been a big adjustment. He adds, “I don’t know how people bear the distance.”

For Richard, work was his anchor, and in the midst of a difficult time, a passion project with the Hong Kong Tourism Board (HKTB) called “The Juan in West Kowloon” was born. In this one-episode program, Richard was virtually transported back to Hong Kong and onto the streets of West Kowloon. In this emerging neighborhood, traditions and modernity coexist with the bustling energy of an international art and culture district.

Although Richard spent his childhood in Hong Kong, West Kowloon felt new but familiar with historical architectures, time-tested traditions, and culinary favorites nestled among modern wonders. Virginia Chan, travel entrepreneur and founder of Humid with a Chance of Fishball Tours (HCFT) in Kong Kong, took him around the hottest spots in West Kowloon such as West Kowloon Promenade, Temple Street, Sky100, and had authentic stir-fried beef noodles and milk tea in an iconic Cha Chaan Teng.

Scenes and excerpts from Juan in Hong Kong

“This project is special because I got to see, feel, and eat like I’m in Hong Kong, something that was not possible until filming started. Seeing West Kowloon again was indescribable and bittersweet! A lot of things have indeed changed in the neighborhood. It has become a hip and artsy district, full of Instagram-worthy spots, quite different from my childhood memories. But despite all these changes, its unique charm remains.” he says.

Richard against the backdrop of Victoria Harbour

Richard concludes the interview by saying, “I hope people will understand and appreciate some of the traditions, customs, and delicacies that I grew up with when they watch “The Juan in West Kowloon.” The Philippines is my home, Hong Kong is also my home. I’m very fortunate to have two homes.

Catch “The Juan in West Kowloon” through @discoverhongkong’s official social media pages and Richard Juan’s Facebook and YouTube. To know more about West Kowloon, visit Discover Hong Kong.

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Read:

• Top 10 Most-Loved Hong Kong Activities
• The Ultimate List Of The Best Hong Kong Luxury Hotels

Richard Juan embarks on a passion project ‘The Juan in West Kowloon’ to feel closer to home
Melo Villareal
Out of Town Blog

Everybody’s talking about Pepsi November 17, 2021 at 02:00PM

Out of Town Blog
Everybody’s talking about Pepsi

Team Out of Town Blog Hub (Outoftownblog.com) – Someone once said that having a Twitter account is like talking to yourself, hoping someone will join in.

Not everyone is lucky to have a following on Twitter. Even many brands have difficulty finding a corner of Twitter to convey their messages to the right audience.

Beverage giant Pepsi is one of the most talked-about brands on social media, specifically Twitter, and is the most hyped in the beverage/drink category. In 2020, Pepsi was the only non-tech brand in the Top 10 of the Most Tweeted Brands for the year, alongside brands such as Spotify, Apple, Netflix, Lazada, and Shopee. This was achieved with an advertising budget lower than other big beverage brands, as seen in a study. This is called connecting with your audience. Forward to 2021, the buzz about Pepsi continues online with content that’s relevant and always timely.

Pepsi believes that its endorsers and brand ambassadors serve as a seamless extension of the brand and help amplify its story.

“What makes content stand out is its cultural relevance; if the community shares the same sentiments and if it echoes the conversations prevailing at the moment. In Pepsi’s case, they were able to cut through the noise by incorporating the language of their target audience and tapping the right people to get it across,” shares Tina Pang – Head of Client Solutions, Southeast Asia, Twitter.

Pepsi’s campaigns, which include the viral #PepsiHitSaSarap, are innovative yet traditional. For the Hit Sa Sarap campaign, the brand emphasized the importance of enjoying meals with family and friends. The campaign included giant screens on LA and New York streets featuring the faces of Kathryn Bernardo, Daniel Padilla, SB19, Mimiyuuuh, and Ricci Rivero.

Pepsi Hit Sa Sarap reminded us of how nice it is to sit down for a meal with people we love and treasure. What better way to enjoy our favorite food than with Pepsi?

“At a time when consumers have the full power to determine what goes viral, it is not enough for people to enjoy our advertising material. Our communications need to stand out and captivate consumers to share, post, tweet, and pin. They need to love it,” says Gutzee Segura, CSD Marketing Lead, PepsiCo PH.

As a brand, Pepsi is attuned to what is happening on Twitter. It listens to what its audience is saying and responds to what it sees as relevant content.

As Segura puts it, “It boils down to knowing what your target market wants, what they’re looking for, and serving that to them.”

“People are keeping it real on Twitter, so these conversations definitely give a brand its much-needed boost on awareness or engagement and, in a way, in driving purchase intention and sales,” says Pang.

Pepsi looked at Twitter insights on K-pop and P-pop, then used these to highlight content about Blackpink and SB19. From these insights, the brand knew what type of content their target market (young millennials and Gen Z 16-25 years old) was looking for.

This target market values its online identity, being digital natives.

Everybody’s talking about Pepsi.

“Being at the prime of their youth, they always want to enjoy and maximize life’s experiences. However, given the pandemic, these experiences have been limited to in-home activities, so Pepsi provides them with the experiences that satisfy their need for variety, novelty, and excitement from their typical days,” said Segura.

According to Kantar, 91% of Pepsi’s target market drink carbonated drinks, so the brand’s endorsers and brand ambassadors are selected based on who best personifies the brand’s personality, values, and purpose.

Blackpink was chosen because the group has a youthful attitude and zest for life that perfectly embodies the Pepsi brand.

Kathryn Bernardo, Daniel Padilla, SB19, Ricci Rivero, Alyssa Valdez, Kiefer Ravena, and Mimiyuuuh were picked because their young fans are inspired by their success, hard work, and positive attitude.

“Our endorsers and brand ambassadors serve as a seamless extension of Pepsi and help amplify our story,” mentions Segura.

A brand’s social media presence plays a critical role in establishing its identity. Pepsi has succeeded in establishing itself as a brand with a fun and youthful vibe that aims to push the next generation to reach their goals and dreams.

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Read:: PH Represent! Local Celebrities Hit It Big, Appear In The Streets Of New York And Los Angeles For Pepsi

Everybody’s talking about Pepsi
Team Out of Town
Out of Town Blog