Shoot First Eat Later

Portugese Lunch at The Venetian Macao

After seeing all the dizzying choices at the food court, I decided to have the local specialty of Macao which is Portugese food.

I took the next two pictures of other peoples orders. This was their most famous Portugese chicken. Rice was served on the side.

baked Portugese chicken with rice HK$60

I had to hurry and take the picture of baked pork chop on spaghetti because the owner was already beside me waiting to claim his food. He must be wondering why I was taking a picture of his food.

baked pork chop spaghetti in cheesy sauce HK$50

I had the ox tail since I love ox tail and it was their second most popular dish. I’m always curious about the different ways ox tail is served. The ox tail was fall off the bone tender. The sauce tasted of wine and rich beef stock. There was no tomatoes in this dish which is how I make my ox tail stew. There were about 5 pieces of ox tail. Rice was served on the side.

ox tail with rice HK$55

For afternoon tea I had a light snack from Saint’s Alp Teahouse.

bubble milk tea

crispy raddish cake HK$24

We finally get to our suite. All the rooms in The Venetian are suites. This is their typical room. It sleeps 4 adults comfortably.

Food Court at The Venetian Macao

Last month I went to Hong Kong for our annual Christmas vacation. We went to Macao for a one night stay at The Venetian hotel. It was my second time to stay there.
We went to Macao via New Ferry hydrofoil which we rode from Tsim Tsa Tsui ferry terminal.

We tried the first class deck for the first time. There were only 3 other people on the upper deck. It was so quiet and relaxing.

They even served a snack during the 55 minutes trip.

From the ferry terminal, we crossed the street through an underground tunnel to the bus stop where all the hotel buses were parked. We simply got on the bus for The Venetian. It was a free ride to the hotel.

We got off the west lobby of the hotel. When we tried to check in we were told that the room was available at 1:00 pm. We decided to take a walk around the huge hotel.

This was as near as I got to the casino floor since I don’t gamble.

We arrived at the beautiful food court with the ceiling that changes colors and moods. You feel like you’re in another place when you’re in The Venetian hotel.

There were 24 restaurants at the food court and many more around the hotel and shopping area.

from http://www.venetianmacao.com

I took pictures of the ones that caught my interest.

Glorious BBQ King

beef bulgogi from Dae Chang Kum

noodle and rice bowls from Viet Thai Aroma

Naruto Japanese restaurant

Fatburger

Boost Juice Bar

Rasa Malaysia

Pizza Pizza

BBQ Chicken

North Border

It took me a couple of rounds around the food court before I decided what I was having for lunch. I was truly tempted by the beef bulgogi but an order was too big for me to finish. Check out my next post to see what I ate and I’ll post pictures of The Venetian’s suite.

The 2010 SAVEUR 100 List

Check out Saveur magazine’s 100 list of the best food finds, recipes and inspirations. The Philippines’ favorite dish, Cripsy Pata is at number 27!

Pietro Coricelli’s 70th Anniversary at Mi Piace

I was invited to the commemoration of Pietro Coricelli’s 70th anniversary at Mi Piace at the Manila Peninsula hotel. Pietro Coricelli is one of the oldest family owned and managed olive oil companies in the world. Their products are sold in 70 countries.

Mi Piace

This was the star of the night, Riserva del Presidente extra virgin olive oil. According to their web site:

Coricelli’s President Selection 100% Italian extra virgin oil has a light fruity taste, with hints of freshly cut grass, ripe olives and artichokes. It is fabulously smooth on the palate, exudes freshness and has just the right touch of pepper on the finish. The color is gold-yellow with green reflections. Sporting a low acidity of .3%, it will stay fresh for a long time. Its beautifully balanced, fresh, smooth taste and lovely aroma comes from a 100% top quality Italian extra virgin olive oil especially produced for the 70th anniversary of the Coricelli Company.

Pietro Coricelli has a wide range of products available in the market. I was excited to see that they had several varieties of infused olive oil.

EXTRA VIRGIN OLIVE OIL INFUSED WITH GARLIC
This versatile oil is a deliciously flavored infusion – once you have this in your store cupboard you will not want to be without.Whip some into potatoes to create truly sublime mash, or drizzle over carpaccio or a toasted baguette. It’s perfect in a salad dressing and means you can always have the flavor of garlic without the mess.

EXTRA VIRGIN OLIVE OIL INFUSED WITH BLACK TRUFFLE
It is best used to enrich traditional recipes such as pasta and rice with the unmistakable taste of truffle. It is also ideal on toasted bread served as an appetizer.

EXTRA VIRGIN OLIVE OIL INFUSED WITH GARLIC AND CHILI PEPPER
This condiment has a robust taste and embodies all of the flavors of the Mediterranean kitchen. It is ideal for first courses but also enhances soups and legumes.

EXTRA VIRGIN OLIVE OIL INFUSED WITH HOT PEPPER
Our Hot Pepper Olive Oil will spice up all of your favorite home cooked meals. It’s perfect for jazzing up your favorite pasta dishes. Try some drops on your pizza, or spray over the minestrone soup. it will always lighten up your dishes.

EXTRA VIRGIN OLIVE OIL INFUSED WITH BASIL
It is ideal for the preparation of gravies and sauces that accompany rice and pasta and is also perfect for the preparation of the best appetizers.

These were the men responsible for the successful dinner and product launch. On the left is Mr. Pino Cipolla, Pietro Coricelli’s director for export who flew in from Italy just for this event. In the middle is Chef Massimo of Mi Piace who was responsible for the excellent meal we had. On the right is Mr. Lucio Cochanco Jr. the corporate president of Fly Ace Corporation, the exclusive distributor of Pietro Coricelli in the Philippines for over 10 years.

The Riserva del Presidente or President Selection olive oil really lived up to it’s name. We loved dipping our bread in the pesto and tomato dips made with this olive oil as well as plain olive oil with Parmesan cheese. We ate so much of the delicious bread that it had to be refilled three times

It was my first time to try beef carpaccio or raw slices of thinly sliced beef. I poured more olive oil on the beef to make it more palatable. Let’s just say it’s not my favorite thing. Give me cooked beef anytime.

beef carpaccio- thinly sliced US beef tenderloin, button mushrooms,
crispy celery, Parmesan cheese and Pietro Coricelli olive oil

Who would have thought such a simple pasta dish would be so spectacular? It was the sweetness of the fresh tomatoes, the touch of fresh basil and the generous quantity of Riserva del Presidente olive oil that brought it all together for one of the best pasta dishes I’ve ever eaten.

spaghetti with fresh tomato sauce, basil and Pietro Coricelli olive oil

They always say fresh tuna is best eaten raw because when it’s cooked it will become tough. Not this tuna loin. It was very tender and flavorful.

tuna loin w/ potato confit, green beans, tomato petals,
quail eggs & lemon dressing

I don’t like eating fresh pears. There’s something about the gritty texture that I don’t like. I wasn’t excited when I read on the menu that dessert was poached pears. Nevertheless, I took a leap and tried it. It was so, so, so good! The pear’s texture totally changed into a firm, smooth and sweet fruit. The red wine lost its alcohol taste and all that’s left was the sweet grape flavor infused into the pear. The olive oil ice cream provided a cool and creamy contrast to the pear. It tasted just like vanilla ice cream.

red wine poached baby pears, Pietro Coricelli olive oil ice cream,
pine nut crisp

We had Casillero del Diablo Chilean wines with dinner. I’m no wine expert but I liked both the Chardonnay and the Cabernet Sauvignon.

I never had brand loyalty when buying olive oil. I’d usually just grab the cheapest bottle in the supermarket. But after trying Pietro Coricelli olive oil I realized they offer the best taste and value for your money. I suggest you try Pietro Coricelli Riserva Del Presidente 100% Italian extra virgin olive oil. A 750ml bottle retails for P575.00 and is available in Landmark Makati and Tri-noma, Unimart, Cash n Carry and Makati Alabang Supermarket. That’s a very reasonable price for such a special olive oil.

What should I eat from the produce aisle?

The site Top Cultured came up with several interesting and helpful flow charts to help you decide what to eat or drink.

This flowchart is for the healthy produce aisle section. This is for everyone who over indulged during the holiday season.

(click to enlarge)

Here are some of their other flowcharts:

Fast Food
Cereal
Chain Restaurant
Beer
Freezer Aisle
Candy

Inarizushi

I love sushi but not so much the raw stuff. I can remember the first time I tried inarizushi. One bite and I was in love. I really liked the beancurd skin but I don’t usually eat all the rice inside. It’s a good thing I saw inarizushi with different fillings in a Japanese restaurant in Hong Kong and it gave me the idea to make my own version of stuffed inarizushi.

The typical inarizushi found in Japanese restaurants is simply sushi rice stuffed in aburage or fried tofu pockets soaked in a sweet soy mixture. I decided to jazz it up by adding a tuna corn salad on top of the rice. Once I made a salad from shredded crab stick, cubed mangoes and chopped cucumbers and stuffed it in the inarizushi. Whether you eat it with just rice or with a salad in the stuffing inarizushi is a very hearty and filling sushi. I served this at our New Year’s Eve party.

Inarizushi
sushi rice (see recipe below)
aburage* (fried tofu pouch), available in Japanese groceries
tuna flakes
corn
cucumber
Japanese mayonnaise

*I bought the aburage in New Hatchin grocery in Makati. It came in a plain, clear plastic wrapper. Each pack contains 10 pieces.

Sushi rice
3 3/4 cups Japanese rice (or 5 rice cooker cups)
3 3/4 cups water (or 5 rice coojer cups)
1/2 cup rice vinegar
4 tablespoons sugar
1 teaspoon salt

In a large bowl, add rice and cover with lots of water. Stir rice in water with your hands, then pour off most of the water, and agitate 10 to 15 times by quickly moving your hand back and forth, swishing rice against side of bowl. Rinse the rice several more times, until the water that drains off of the rice is almost clear. Transfer the rice to a colander and let drain for 1 hour, undisturbed. Transfer the rice to a rice cooker, add the water, cover, and cook. While the rice is cooking, bring rice vinegar to a boil in a small saucepan, and then remove from the heat. Add sugar and salt and stir until dissolved. Allow to cool to room temperature.

When rice is done, allow cooked rice to remain in rice cooker for 10 minutes. Transfer rice to a large shallow mixing bowl so that rice forms a mound in the center of the bowl. Using a diagonal slicing motion, gently cut into rice with a wooden paddle, and pour cooled vinegar mixture over top of rice. Cut rice several times to evenly distribute vinegar mixture, then allow to cool. Gently turn rice over from time to time with paddle so that rice cools evenly. You might want to consider using a fan if time is of the essence. When rice has cooled to body temperature, it is ready to use for sushi rolls. Rice can be kept at the proper temperature by placing it in an insulated container such as a small ice chest, covered with a damp kitchen towel. Yield: enough rice for at least 7 large rolls

Inarizushi
Method
1. Prepare the sushi rice. (see recipe above)

2. In a bowl mix flaked tuna (drained of any liquid), whole corn kernel, chopped cucumber and Japanese mayonnaise. Season with salt and pepper to taste. Set aside.

3. Squeeze out the excess liquid from the aburage by pressing it gently between your fingers.

4. Open the aburage pocket and fill up to 1/3 with the cooled sushi rice.

5. Top the rice with the tuna filling. Do not over stuff the aburage.

6. Fold one side of the aburage over the top.

7. Fold the other side to seal the aburage.

8. Place the inarizushi on a serving platter seam side down.

Enjoy this easy to make sushi.

New Hatchin Japanese Grocery

7602 Sacred Heart St. cor Metropolitan Ave

San Antonio Village Makati City

telephone: 897-7207/ 890-5038/ 890-1648

store hours 8 am – 7 pm

2118 A. Mabini St. Malate Manila

telephone: 400-9478

store hours 8 am – 7 pm

Unit 6 Cartimar Plaza Leveriza St. Pasay City

telephone: 833-8905/ 834-1384

store hours 7 am- 5 pm (mon-sat)

7am – 2 pm (sunday)

New Year’s Wish for Everyone

I don’t know who wrote this since I just received this from an email that was forwarded to me. I liked the message and I wanted to share it with all of you. Happy New Year to everyone!!

Health:
I wish you happiness, good health and peace as we close out the year
1. Drink plenty of water.
2. Eat breakfast like a king, lunch like a prince and dinner like a beggar.
3. Eat more foods that grow on trees and plants and eat less food that is manufactured in plants..
4. Live with the 3 E’s — Energy, Enthusiasm and Empathy
5. Make time to pray.
6. Play more games
7. Read more books than you did in 2009
8. Sit in silence for at least 10 minutes each day
9. Sleep for 7 hours.
10. Take a 10-30 minutes walk daily. And while you walk, smile.

Personality:
11. Don’t compare your life to others… You have no idea what their journey is all about.
12. Don’t have negative thoughts or things you cannot control. Instead invest your energy in the positive present moment.
13. Don’t over do.. Keep your limits.
14. Don’t take yourself so seriously.. No one else does.
15. Don’t waste your precious energy on gossip.
16. Dream more while you are awake
17. Envy is a waste of time. You already have all you need..
18. Forget issues of the past. Don’t remind your partner with His/her mistakes of the past. That will ruin your present happiness.
19. Life is too short to waste time hating anyone. Don’t hate others.
20. Make peace with your past so it won’t spoil the present.
21. No one is in charge of your happiness except you.
22. Realize that life is a school and you are here to learn. Problems are simply part of the curriculum that appear and fade away like algebra class but the lessons you learn will last a lifetime.
23. Smile and laugh more.
24. You don’t have to win every argument. Agree to disagree…

Society:
25. Call your family often.
26. Each day give something good to others.
27. Forgive everyone for everything.
28. Spend time w/ people over the age of 70 & under the age of 6.
29. Try to make at least three people smile each day.
30. What other people think of you is none of your business.
31. Your job won’t take care of you when you are sick. Your friends will. Stay in touch.

Life:
32. Do the right thing!
33. Get rid of anything that isn’t useful, beautiful or joyful.
34. GOD heals everything.
35. However good or bad a situation is, it will change..
36. No matter how you feel, get up, dress up and show up.
37. The best is yet to come..
38. When you awake alive in the morning, thank GOD for it.
39. Your Inner most is always happy. So, be happy.

Potluck Christmas Party

Merry Christmas to all my family, friends and readers around the world. May you have a joyous celebration this year. I hope everyone had a good year. I had a wonderful year with the creation of my blog in February, my trip to Perth, Australia and Singapore in May, and the highlight was our high school homecoming in November. There was also sad events like the disaster brought about by typhoon Ondoy but it also showed the admirable Filipino spirit when everyone joined forces and helped the victims in whatever way they can.

My friends and I had a little Christmas party a couple of weeks ago before everyone became too busy with all the parties they had to attend. We decided it would be another potluck party and we would have a simple exchange of gifts. As usual we got carried away. The food and dessert below was for 11 people only! Needless to say we took home a lot of leftovers.

Valerie’s salad with tropical fruits and cheese was a big hit. The combination of fruits went well with the saltiness of the cheese and the sweetness of her homemade poppyseed dressing.

salad greens w/ grapes, mangoes, pomelo and poppyseed dressing

Cherry brought her own recipe for pork meatballs. They were yummy with Valerie’s Japanese rice. I loved the rice probably because of the mayonnaise in the rice and all the crab meat and scallops on top. It was very decadent. These two dishes were in my doggy bag.

homemade meatballs and Japanese rice

Pattie brought these 2 dishes she ordered from Dulcelin Gourmet. Yes she paid for them!! Sorry couldn’t resist the private joke. The Korean paella is a favorite of ours and has been present in a lot of our dinners. It’s actually similar to Val’s Japanese rice that it also had mayonnaise in the rice. It was topped with seared tuna slices and lettuce.

Dulcelin’s Korean paella and chap chae

Deb’s cook prepared the super yummy chicken embotido and Deb prepared the crab herself. The crab was loaded with tons of garlic and butter and baked. It was the highlight of the entire dinner. The crabs were huge!

chicken embotido & baked garlic crabs

baked garlic crabs

This was how it looked like in the kitchen before baking.

crab shell w/ loads of fat and butter

Despite all the warnings that it’s high in cholesterol from all my well meaning friends, I took a shell and ate it with gusto. It was the best crab shell I’ve ever eaten. If they weren’t watching my every move I would have loved to eat another one or two or three.

this is what it looks like after

This was another specialty of Deb. I loved the chicken meatballs with teriyaki and pineapple that she used in the pasta. Too bad it’s not available in the Philippines.

garlic pasta w/ sausage & chicken meatballs

garlic pasta w/ saussage & chicken meatballs

I brought fried chicken liver which was a specialty of my cook. It was crunchy and. spicy. Everyone said it was good.

fried chicken liver

the spread

I’m very blessed to have such good friends and the addition of the K (kaladkarin) girls to our group made it even more wonderful. Thank you my friends for giving me so much happiness and pounds that won’t go away because of all our eating. Til our next eating session!

my wonderful and beautiful friends

There were 7 kinds of dessert for 11 people to eat. How great is that? Florence brought 2 treats from Karen’s Kitchen. First was the traditional British dessert, sticky toffee pudding. It sounds very sweet but the way Karen makes it it’s just right. It was soft, gooey and yummy!

Karen’s Kitchen‘s sticky toffee pudding

sticky toffee pudding instructions

Sorry Karen, we forgot to flip the sticky toffee pudding!

an inverted sticky toffee pudding

Next was the frozen strawberry brazo de mercedes. Traditionally brazo de mercedes is a cake made from soft meringue outer layer and a filling made from the egg yolks in the center and is presented in the shape of a roll. This was a relatively new twist that incorporates ice cream and strawberry sauce and is served frozen. Delicious!

Karen’s Kitchen’s frozen strawberry brazo de mercedes

The best dessert for me that night was Bizu’s strawberry shortcake which Cherry brought. It was my first time to try it and I was hooked. It had huge pieces of strawberries in between two layers of soft sponge cake and lots of cream. The only other strawberry shortcake I’ve tried only had tiny bits of chopped strawberries in the cake. This was the real deal. No wonder it’s Cherry’s favorite. Thanks for sharing it with us!

Bizu’s strawberry shortcake

from Bizu’s web site

Elisa brought this old time favorite, Dulcelin’s mango torte.

Dulcelin’s mango torte

Deb’s mom bought these Silvanas in Dumaguete City. We were excited to try it because their sans rival was one of the winners in the Philippine Daily Inquirer’s top 24 desserts.

It was just ok in my opinion. It lacked the crunch I was looking for. I want to try their sans rival if it can stand up to my favorite sans rivals.

silvanas from Dumaguete city

In the foreground on the left in my favorite apple pie from Sugarhouse. Thanks a lot to Debbie Y. for sending it over even if she wasn’t able to go to dinner.

the dessert spread

On top of the mango torte is Estrel’s leche flan that Janet brought. It’s the best and creamiest leche flan I’ve ever eaten. And it’s not cloyingly sweet too.

after

getting ready for our exchange gift raffle

picking a stub to determine who gets what

everyone was happy with their gift!

It was the first party for the Christmas season for most of us. What a wonderful way to start the holiday season. Good food, good conversation, plenty of laughter and great friends.

Dulcelin Gourmet (Korean paella, chap chae and mango torte)
36 Times St.
West Triangle, Q.C.
Philippines 1104
telephone: 374-2165 ; 374-2167

Karen’s Kitchen (sticky toffee pudding and frozen strawberry brazo de mercedes)
428 Adalla Street,
Palm Village,
Makati, Metro Manila
telephone 898-2280 Cell 0917-5394968
email: mykarenskitchen@yahoo.com

Bizu (strawberry shortcake)

The Promenade, Greenhills Shopping Center
telephone: 724-2498 • 726-2496

3/L Glorietta 4, Ayala Center, Makati Citytelephone:: 757-2086

G/L Corte Delas Palmas, Alabang Towncenter, Muntinlupa Citytelephone: 809-BIZU • 772-1917 • 772-1918

Estrel’s Caramel Cakes (leche flan)
54 Scout Tobias Corner Scout Limbaga
Laging Handa, QC
telephone: 372-2965

Incredible Math Lesson

This is a very amazing and encouraging lesson in math. Could this actually be a math lesson from God? Looks that way to me. Or maybe this is something that just evolved by a series of random, mindless accidents, mutations, and survivals of the fittest numbers. (Be sure to scroll all the way down to get the full message.) The Beauty of Mathematics and the Love of God! This is TOO cool!

The math part is good, but the end is even better.

I bet you will NOT be able to read it without sending it on to at least one other person!

1 x 8 + 1= 9
12 x 8 + 2= 98
123 x 8 + 3= 987
1234 x 8 + 4= 9876
12345 x 8 + 5= 98765
123456 x 8 + 6= 987654
1234567 x 8 + 7= 9876543
12345678 x 8 + 8= 98765432
123456789 x 8 + 9= 987654321

1 x 9 + 2 = 11
12 x 9 + 3 = 111
123 x 9 + 4 = 1111
1234 x 9 + 5 = 11111
12345 x 9 + 6 = 111111
123456 x 9 + 7 = 1111111
1234567 x 9 + 8 = 11111111
12345678 x 9 + 9 = 111111111
123456789 x 9 +10= 1111111111

9 x 9 + 7 = 88
98 x 9 + 6 = 888
987 x 9 + 5 = 8888
9876 x 9 + 4 = 88888
98765 x 9 + 3 = 888888
987654 x 9 + 2 = 8888888
9876543 x 9 + 1 = 88888888
98765432 x 9 + 0 = 888888888

Brilliant, isn ‘ t it?

And look at this symmetry:

1 x 1 = 1
11 x 11 = 121
111 x 111 = 12321
1111 x 1111 = 1234321
11111 x 11111 = 123454321
111111 x 111111 = 12345654321
111 1111 x 1111111 = 1234567654321
11111111 x 11111111 = 123456787654321
111111111 x 111111111 =12345678987654321

Mind Boggling…

Now, take a look at this…

101%

From a strictly mathematical viewpoint:

What Equals 100%?

What does it mean to give MORE than 100%?

Ever wonder about those people who say they
are giving more than 100%?

We have all been in situations where someone wants you to

GIVE OVER 100%…

How about ACHIEVING 101%?

What equals 100%in life?

Here ‘ s a little mathematical formula that might help
answer these questions:

If:

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Is represented as:

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26.

Then:

H-A-R-D-W-O- R- K

8+1+18+4+23+ 15+18+11 = 98%

And:

K-N-O-W-L-E- D-G-E

11+14+15+23+ 12+5+4+7+ 5 = 96%

But:

A-T-T-I-T-U- D-E

1+20+20+9+20+ 21+4+5 = 100%

THEN, look how far the love of God will take you:

L-O-V-E-O-F- G-O-D
12+15+22+5+15+ 6+7+15+4 = 101%

Therefore, one can conclude with mathematical certainty that:

While Hard Work and Knowledge will get you close, and Attitude will get you there, It ‘ s the Love of God that will put you over the top!

If you find this interesting share it with your friends & loved ones. Have a nice day & God bless you.

Tutti Frutti Frozen Yogurt

After our lunch at H.K. Choi, Deb wanted me to try Tutti Frutti yogurt. I’ve seen it before but it was my first time to try it. Tutti Frutti is a specialty frozen yogurt cafe based in the United States with branches all over the world. What makes them different from other yogurt stores is their offering of 50 flavors and over 30 topping varieties.

2 of my eating buddies

There was a wall with 4 self serve yogurt machines. There were 2 flavors per machine. When we were there the flavors were blueberry, peanut butter, guava, taro, green apple, original tart, chocolate raspberry and green tea. What I liked about this place was they allowed free samples. I first tried the chocolate raspberry but to my disappointment it tasted like cough syrup. I ended up choosing peanut butter which was so good and creamy. It was a low fat flavor but it tasted very peanut-ty.

These are all the flavors they have on rotation based on their web site. Most of the flavors are non-fat while some are low fat or 99.% fat free.

screen grab from tutti frutti’s site

After getting your own yogurt you head on to the toppings bar and choose whatever you want to put on your yogurt. I left my yogurt naked, bare and free of any toppings. I didn’t want anything to distract the flavor and smoothness of the yogurt.

Your yogurt creation is then weighed and you pay the price for your gluttony. At P19 per ounce my naked yogurt cost P77.22. I can just imagine over zealous kids filling their cups with different flavors of yogurt and loads of toppings and the bill can easily top P200.

So far I’ve tried Red Mango, White Hat, Yogurbud, Tutti Frutti and Pinkberry (in the US). They’re all similar and I like them all except for Pinkberry which I found way too tart. I like flavored yogurts better than plain ones. They’re also a healthy option but adding loads of toppings will easily make it calorific.

There are so many other brands of frozen yogurt shops in Manila trying to capture a limited market since these yogurts are not cheap. May the best one remain. We will see who that is in a year or two. What’s your favorite frozen yogurt? Tell me about it in the comments section below.

Tutti Frutti Frozen Yogurt4th level, the Atrium of SM Megamall

telephoner: 633-3642