Press Preview of the Dishes at The Noodle Studio by Chef Gigo de Guzman

Wazzup Pilipinas!

We must realize that there’s more to noodles than just ramen. Since there are already a few restaurants specializing in ramen, Chef Gigo together with his kitchen partner Chef Al, have worked on many other noodle variations focusing on Asian influence to come up with the best noodle dishes possible.

Appropriately called The Noodle Studio, the restaurant aims to become their workshop in their attempt to bring out the best noodle dishes even if it means undergoing different variations just to finally get to the best version. Of course, they would always consider the feedback of their customers, thus their noodle concepts would probably vary depending on customer requests.

At a media preview held at the restaurant itself, Chef Gigo was very enthusiastic in explaining the story behind every dish. He seems to be so proud of what they’ve achieved so far and so they were ready to let us taste some of them – 15 dishes to be exact out of the 40 dishes currently in existence already. But their original plan is to make it up to 60 just in time for their grand opening tentatively by the end of January 2018.

Now, that would be something to look forward to as the 15, or more, dishes he served us that day was already a tummy-full of delight. Not that we’re complaining, but even though the taste buds were still willing to taste every single dish, the tummy doesn’t have room anymore. …and one bite out of every dish seems to be not enough since this is probably the only spread that I liked so much.

Which dishes are my favorites? I have to decline to mention a single one since I love more than a handful, or more, from the more than a dozen dishes served.

It was an impressive start with the Crab Ragoon and the Fried Salmon Pouches as starters. Both dishes were so creamy that one piece is simply not enough to satisfy your craving. You’ll grab more than your expected share from both dishes.

If you love something sweet, there’s the Beef Brisket Noodle Soup that would have you eat more rice since it’s so good.

I could probably survive with only the Thai Pomelo Salad as the same meal for both lunch and dinner but would love a sweeter Pomelo if they could get them from a better source. This is not my first time to try a Pomelo Salad so I have tasted sweeter varieties.

Of course, who wouldn’t love a familiar taste of Claire’s Pancit Canton, named after her mother Claire dela Fuente, since it has been a common comfort food for Pinoys, but the Pad Thai and Char Kway Teow 2.0, and even the Mi Goreng 2.0, are highly recommended. All four have distinctive tastes that the restaurant could be very proud of. All the other noodle dishes, with the inclusion of the soups, have a spacious room in my heart, and belly.

Claire Dela Fuente must be very proud of the achievement of his son, who has been dreaming of having his own restaurant even when he was a child. His primary motivation was also the memories with his late father as they feast on Noodle dishes during his younger years. Pursuing his passion to become recognized for his culinary creations would definitely become as bright, or even brighter, than her well-respected mother who would forever carry the stature as one of the OPM icons in the Philippines. If her mother would be leaving a legacy of well-loved songs, he would be claiming the branding as a Noodle Master.

Indeed, you’ll forget about your diet once you find yourself surrounded with several choices of noodle dishes, plus a lot more, at The Noodle Studio.

We're still editing our photos from our camera but some taken using our smartphone already were posted on social media. Expect us to upload them soon so you could further preview what to anticipate when you visit The Noodle Studio. But do watch out for them at our official Facebook and YouTube pages.
 

Below is the official write-up presented to the media during the event so I’m just attaching it below for your continued informative reading of the details about The Noodle House.

 

Noodles have been a staple in the culinary vernacular of most Asian Countries. In many parts of Asia, it is considered comfort food. While there are numerous places in Manila that offer European renditions of noodles, little has been done to really gather and place emphasis on its various conceptions from around the Asian continent. 

The Noodle Studio serves as a workshop in exploring Asian palates, gathering a selection of well-known noodle dishes as well as creating new Asian dishes in a modern, sophisticated setting. Each dish is prepared using contemporary techniques in the culinary world, while retaining the heart and flavor of the original recipes to deliver its version of modern Asian comfort food to discerning diners.

The Noodle Studio is the brainchild of Executive Chef Gregorio “Gigo” de Guzman. He graduated from the Ateneo de Manila University with a Bachelor’s degree in English Literature, from where he then pursued a culinary course at Enderun Colleges. He was fortunate enough to be chosen for an internship program at the Michelin-starred restaurant Le Jules Verne on the 2nd floor of the Eiffel Tower in Paris, France. 

His love for noodles began in his childhood, where his favorite memories of his late father, Moises de Guzman, were of their numerous noodle food trips. Some of his many passions are musical theater (appearing in Ateneo Blue Repertory’s High School Musical, Repertory Philippines' The Producers, and Trumpet’s Bluebird of Happiness), and indoor cycling (working as an instructor at Electric Studio, the Philippines first boutique indoor cycling studio).

The concept of the Noodle Studio was inspired by a previous restaurant created by his friend Chef Off, a Thai national who studied at the Culinary Institute of America in Napa Valley, and his mother Claire dela Fuente, the famed singer, entrepreneur, and restaurateur. The 2-year process of creating the Noodle Studio was a collaborative effort between Chef Gigo and Head Chef Alister Sun. An HRIM graduate major in Culinary Arts from De La Salle - College of Saint Benilde, Chef Al garnered his training at the Panorama Hotel in Hongkong and the Starwood Hotel Group in Colorado, Washington, and Arizona. They also had the participation of Chef Off, Claire dela Fuente, and a few friends from around Asia.

The aim of the Noodle Studio is to bring the flavors of various countries in Asia in one place, providing a relaxed, modern upscale setting where these can be enjoyed with friends and family. It wishes to serve as a workshop or “studio,” where various Asia noodle dishes can be explored and recreated to satisfy the ever-growing number of foodies in Manila. But most of all, the Noodle Studio aspires to give Asian Noodle Cuisine the credit it deserves in molding and influencing the culinary world.

Executive Chef: Gregorio Angelo Rafael “Gigo” de Guzman Head Chef: Alister “Al”  Sun Owners: Claire dela Fuente & Florita Santos

Complete Address: 2nd Floor, Ayala Malls the 30th, Meralco Ave. Ortigas, Pasig City, Metro Manila, Philippines

Telephone Number: (+632) 637-6500
Mobile Numbers: Smart – (+63) 928-389-8583  Globe – (+63) 995-271-5465
E-mail: thenoodlestudioph@gmail.com
Facebook: http://www.facebook.com/thenoodlestudioph
Instagram: @thenoodlestudioph

Cable Car Introduces New Menu in Celebration of Its 25th Anniversary

Wazzup Pilipinas!

Cable Car, a staple name in the bar and restaurant industry since 1992, is celebrating their 25th year with the introduction of their new menu to formally revamp the existing one. As what Chef Paolo Gutierrez said, they got rid of 90% from the existing dishes and added new ones to the 10% well-loved dishes that were retained.

Chef Paolo is a Culinary consultant and CEO of TrainRight who’s also a very established chef in the food and beverage industry with previous affiliations with IHOP Philippines, Applebee’s Philippines, Makati Shangri-la Hotel, and Global Restaurant Concept, inc.

In order to reach out to more customers, the management aims to make an impression that “It’s Home” at their restaurant. In an effort to cater as well to families, including the children, the Cable Car chef even let his kid help him decide on which dishes are to be included in the menu. As what the chef said during a video interview, if the dish does not pass to the taste of his kid, then it’s bye bye for that dish.

This could probably mean that a few more of its branches which used to open only during night time, would now be busy as well for breakfast and lunch to serve families especially during weekends when families usually go out for the much needed and necessary bonding time. In my case, I try to make every weekend a quality time with my wife and kids since every moment spend with them is precious. It is also ideal to have a meal together since as they say “A family that eats together, stay together.” True enough, time is well spent when having breakfast, lunch or dinner together with your loved ones as it strengthens the camaraderie and love among family members.

With so many dishes shown to us for photo and video ops for our respective publications, there could never be enough space to try out all their dishes. The restaurant took the liberty to serve in their buffet some well-loved dishes, but we were also allowed to try out, and even take home, those dishes that were displayed. Though the dishes may have dried out due to the length of time exposed during presentation, the taste still never failed to impress. If those dishes were that good when cold, you can imagine how awesome they could have been when freshly cooked and served.

What’s my favorite among the dishes served? I don’t know where to begin. But since I’m a meat lover, the Heartbreak Pizza still lingers as my first choice if ever I am made to choose just one. I am also a seafood lover so the Gambas would always be part of my list. The Beer Battered Bacon and Crispy Fried Tapa are highly recommended together with your favorite beer. And I won’t miss out on the Cable Car Wings since all forms of chicken dish is also a favorite of mine.

Still, I was not able to taste all of them so the choices I made are from those that I was able to try until my tummy couldn’t take anymore. I would definitely love to come back and try the other dishes if given another opportunity.

Check out our own photos and videos, including the interviews with Chef Paolo Gutierrez and President and CEO Romeo Pastoril II, from the media launch at our official social media pages like YouTube and Facebook.



Below are more statements coming from the official press release given to us at the event:


Being one of the pioneer restobars existing in the Metro, well known by several generations of loyal customers for its San Francisco pub ambiance, Beer Pong and its crave-worthy food specifically the famous Cable Car Rice and Sisig Rice; Cable Car now intends to be the number one restobar. It has already served millions of customers matched with their impeccable service, but it doesn’t stop there for during the panel presentation of Cable Car management to selected members of the media, they are also in the process of further improving their service. Maybe to make their engagement towards their customers more intimate? Though the customer is always right for most establishments, we are yet to see how they could further make their customer service stand out among the rest.

It has definitely been a pretty busy but rewarding year so far with Cable Car partnering with equally established brands and companies like Miss Earth 2017 held just this November, various Golf tournaments in the country, the PBA Draft Combine 2017 held last October and Cable Car being the Official Restobar of the PBA.

Cable Car was also featured in some of the best publications this year including PAL's Mabuhay Magazine last April and May, Primer Philippines lifestyle magazine, and Business World newspaper.

To add to the long list of Cable Car's proud accomplishments this year, Cable Car is also well-loved by the biggest brands in the Bar industry like PMFTC/Marlboro to whom they maintain a regular partnership. Premier Wines and Spirits, Redbull, Heineken, Hennessy, Emperador Distillers, and San Miguel which is our current exclusive partner for Cable Car's Beer Pong Tournaments.

In celebration of Cable Car’s 25th year and with the help of our sponsors: Heineken, San Miguel, and Emperador Distillery, we’ll be selling 25 peso bottles of Heineken beer, San Miguel Light, and Smirnoff Mule until supplies last on November 25 in all Metro Manila branches with special performances from our regular DJs and artists. Acts include RT2K Band, No Small Feat (N.S.F.), Fretted Voice Trio, J.E. Mandapat, DJ NZO, DJ Jimmy Nocon, Deejay Philly, and DJ Kael Gumba.

Also part of the celebration is the official release of our new food menu featuring all new items and new takes on some Cable Car classics that we’re already known for. The development was in line with Cable Car’s decision to cater more to families and to grab the market beyond our very healthy nightlife to further encapsulate our marketing slogan, “It’s Home”.

Aside from the introduction of our new food menu, two of Cable Car's Metro Manila branches also just recently opened for Breakfast and Lunch. They are open from 6AM onwards at Cable Car Ortigas and BGC. With that, here are Cable Car's Rice Bowls which are offered All day and night on all branches. The Cable Car Rice Bowls include the usual Breakfast staples- Longganisa Rice Bowl and Tocino Rice Bowl. We also have Spanish Sardines Rice Bowl, Bangus Belly Rice Bowl, Burger Steak Rice Bowl, Spam Rice Bowl and from Cable Car's Starters the Beer Battered Bacon Rice Bowl and Crispy Fried Tapa Rice Bowl. They’re currently running their Breakfast & Lunch Promo every Monday to Friday, 6AM to 2PM, where you can get their rice bowls for 158 pesos and 188 pesos with a free cup of coffee!

Cable Car is also very well-known for its Pizza; Most especially the All-meat Heart Breaker Pizza and with the revamp, the new and unique Tinapa Salted Egg Pizza and BBQ Chicken Pizza. New shape, new flavours, but still using our 25 year old recipe sauce base and pizza dough that is still hand made every morning in all branches!

For the month of November, they are also running a Buy 1 Take 1 promo on all Pizzas available every day from opening to closing. It’s only available until November 30.

They’re also always finding ways of improving their services and systems so more upgrades to their back end are coming this 2018 to help make operations smoother and possibly, they might be running 24/7 operations and deliveries some time next year. With the consecutive openings of their Iloilo branch, Clark branch, and their upcoming Eastwood branch, expansion is very aggressive. With the amount of investors coming in, expect to see more Cable Car restobars around.

FAME Holds Blog Spot Holiday Treat for Bloggers

Wazzup Pilipinas!

FAME recently held their Blog Spot Holiday Treat for 2017 on November 21, 2017 at the Green Sun hotel. As expected based on last year’s run, the event was again very successful with many sponsors providing both learning opportunities, and awesome freebies, to all blogger attendees. We have to thank all participating brands for making the event a real winner because aside form the freebies, the raffle prizes were also a big hit that made the event twice as rewarding.

We learned about several products and services being offered by the brands like Raso Travel which offers stunning travel and tours packages that would surely fascinate both avid and beginning tourists. Their packaged tours to Jeju Island, Kore and Okinawa, Japan are something to look forward to. Their cruises are also a great way to travel since it’s like chilling in the ocean while you’re off to your preferred destinations.

Prima Taste offered food products that are quite new for me. Aside form their cookies, they even have boxed goodies that I have not even heard of yet. I am excited to try them all soon, but I’m sure I already have even before I’ve ended and published this article. They were all just too tempting to ignore.

There were two skin care brands specifically SkinMate and Glupa which both boasts of making your skin a lot more glowing. Aside from the sin whitening ingredients, their products have sunblocks that would prevent your skin from sun damage.

Accu/Chek is a great tool to assist you in monitoring your diabetic condition. I had myself tested and I was not surprised of the results since I just recently found out myself that I am diabetic. Some laboratory tests that I took revealed that I have too much of the glucose, and so I would need Accu/Check to assist me in sustaining my health. It’s easy to use and understand interface makes it a convenient tool to purchase.

Uncle Tetsu’s fluffy but rich cheese cakes are a best-seller at the event for it was gone so fast that I only had one serving. No worries even if I am diabetic since they are not too sweet. They gave us a small sample but it was not enough to satisfy my craving.

A representative from Sleepwell also made a presentation to promote their product. That’s the first time I knew that taking a sleeping pill does not necessarily make you asleep all throughout the night. It just makes you sleep a lot more comfortable.

Inquirer mobile also gave a talk to invite us to download their mobile app for an alternative means of getting the news from one of the leading publications in the country.

Another guy introduced sample of his crispy gluten-free sliced breads that are good for all kinds of spreads like butter, jams and liver. I forgot the name of his product since he did not give away some samples for take home.

Of course, since the event is organized by FAME, they also gave magazines for free to the attendees. They also informed us of the digital versions of their content that can be accessed online.

You may take a look at the photos and videos taken at the event at our social media pages like YouTube and Facebook.