5June 2015

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Contents8 Restaurant Review

- Le Soliel et Lune

10 The Love of Lechon

14 Sam’s Pizza

20 Your Guide to Korean Food

22 HARP Cook Off Challenge 2

24 Restaurant Review - The Chopping Block

32 MV LOGOS HOPE is back in town!

Advertising

The Food Issue

This month our theme is simple - FOOD. Here in the Philippines we are blessed to have a wide variety of food available to us - from succulent Filipino style lechon baboy to fiery Korean samgyupsal - we have it all!We include reviews on two great new restaurants that have opened on the Freeport Zone and also take a nostalic look back at an Olongapo institution - Sam’s Pizza.For those of you who have been thinking of trying Korean food but just didn’t know how to start, we have a guide to help you enjoy this unique dining experience.We hope you enjoy this issue and sincerely wish you bon appétit!

Please call Ryan at 0947-891-5494 or Nanette at 0908-977-3806 for information on advertising in QUEST Magazine. Email randy@questmagazines.com.

QUEST

June 2015Volume 2 Number 6

Travel and Leisure Magazine

If you have any upcoming events for the months of July or later or have some interesting photos of the Region 3 area please email them to randy@questmagazines.com.

Read the current and back issues of QUEST Magazine at issuu.com/questmagazines

7June 2015

Le Soliel et la Lune, literally the Sun and Moon, recently opened at the Sun Plaza

Condotel, in the Central Business District of the Subic Bay Freeport Zone. This warm, in-viting new restaurant offers great value with an innovative buffet menu as well as an extensive choice of ala carte items available 24 hours a day. The buffet features all-you-can-eat with a Ca-

jun influence - the food is made with heart, soul, and spice, which comes through in the rich and tasty flavors of the wide selection of dishes. For dessert, choose from an assortment of pastries, or opt for fresh fruit or yogurt.The breakfast buffet is just as enticing with fluffy pancakes and scrumptious omelets pre-pared to order. The freshness of the ingredi-ents, the generous portions, and the kitchen’s expertise elevate the Le Soliel et la Lune well above average and into amazing.

Le Soleil et la Lune

Photos by Japz Tria

Subic Sun Plaza CondotelBlock 5, Lot 3A, Moonbay Marina, Waterfront Rd corner Lighthouse Drive, CBD Area, SBFZ

Le Soleil et la Lune

Photos by Japz Tria

Subic Sun Plaza CondotelBlock 5, Lot 3A, Moonbay Marina, Waterfront Rd corner Lighthouse Drive, CBD Area, SBFZ

Le Soliel et la Lune is poised to be the area’s newest dining hot spot. The restaurant’s appeal-ing interior boasts a well laid out floor plan, modern light fixtures, and lots of windows, but folks often opt to dine on the outdoor patio, particularly in the evening. The well-appointed bar area creates an ambi-ance that encourages building relationships and hanging out. In addition to refreshing cocktails there are several Craft Beers on tap.

The restaurant is open 24 houts a day to serve you and the bar area hours of operation are from 5 :00 p.m. to 5:00 a.m Sunday through Satur-day.Subic Sun Plaza Condotel is located at the end of Waterfront Road just behind Baypoint Hos-pital. Contact them at (047) 252-0088.

Le Soliel et la Lune serves up a gorgeous rack of ribs that looks like they had just come from a food magazine photo shoot and they taste just as good as they look! Another favorite is the Diced Cut Steak - cubes of tender meat perfectly grilled and served with your choice of side dishes, a bargain at only P198!

The buffet is loaded with delightful food sure to satisfy even the most descrimat-ing diner. All at an affordable price.

Nothing like slow-roasted pork for some yummy, pull-off-the-bone, melt-in-your-

mouth goodness, right? Indeed, this is pre-cisely the Spanish way of preparing suckling pig that has made such an impression on the Filipino palate that lechon (the Spanish term for suckling pig) has become a fixture on every Filipino family’s table. It would be an under-statement to say that Pinoys love lechon.Lechon is ordered to celebrate anything posi-tive in one’s life. It symbolizes a festive atmo-sphere and willingness to share one’s blessings, which is essentially Filipino. Anything from anniversaries to baptisms to even funeral wakes are graced with the ubiquitous roasted suckling

pig and accompanying sauces and condiments.The hallmark of a classic lechon is the crispy and chewy outer skin of the lechon and the layers of chewable fat and meat underneath the skin. Pinoys mixed the classic Spanish recipe for lechon up a bit.First, instead of using suckling pigs which are very light and don’t possess much meat, Pinoys prefer older pigs with a little bit more heft and meat to them.Second, Pinoys stuff the pig with pandan leaves or some other aromatic plants to give the pork’s inner regions a distinct tasteCheck out this delicous classic Filipino cuisine today. Mabuhay!

For the Love of Lechon

For the Love of Lechon

What’s the special occasion? That date marks the original opening of Sam’s Pizza in 1976 at 44 Magsaysay Drive, where they have remained for the past 39 years, hence, the P39 pizza.

In celebration of their anniversary and in appreciation to their loyal customers, Sam’s Pizza will treat their pa-trons to Sam’s Special, which is their best-selling pizza. From 2 PM to 3 PM, the price of the Sam’s Special is slashed from P320 to a jaw-dropping P39 each. During past years anniversary celebra-tions, Sam’s Pizza has served up a thousand pizzas to a thousand cus-tomers in just one hour!

When Sam’s Pizza opened in the entertainment district along Mag-saysay Drive, they were the first to introduce the square pizza, which caught the attention of their regu-lars: locals, tourists, and the mili-tary personnel of the US Naval Base.

When the base closed, Sam’s Pizza re-mained strong, capturing the hearts and appetites of the local market.

Sam’s genius in pizza making takes the classic pizza recipe and creates something truly unique and delicious. The favorites on the menu remain the Sam’s Special Pizza, Manager’s Special Pizza, and Taco-Looking Pizza (by the way, Sam’s Pizza is the only one that has that flavor). Other best sellers to complement the pizzas are Sam’s Original Chicken, and Meaty Spaghetti.

There is more to Sam’s than great food. The Magsaysay branch has live bands every night 6:00 pm -2:00 am. Every Friday there are games to be played and prizes given away with the funny and entertaining Dj Jepsz. For many families, Friday-night at Sam’s has become a ritual that has been a touchstone of their family life. Balikbayans make Sam’s one of the first places to visit, recalling happy memories associated with fun-filled evenings at Sam’s.

Sam’s Pizza now has it’s newest branch, Sam’s Pizza Express in 78 National Hi-way, Barret-to, Olongapo City serving the

best-sellers for delivery and take-out from Barretto.

If you are visiting Olongapo, your trip is not complete without

a trip to Sam’s Pizza for their signa-ture square pizzas!39

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1,000 customers to buy a Pepperoni Pizza for just P39!

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19June 2015

Bibimbap (bee-bim-bap)It might sound a bit like a jazz scat, but bibimbap is a dish of rice with other bits and bobs such as beef, eggs, vegetables and fermented chilli paste (gochujang). Dolsot bibimbap, served in a hot stone bowl to crisp up the grains of rice at the bottom, is a real crowd pleaser. It often comes with minced raw beef and a raw egg, which cook as you mix it all together.

Bulgogi (bul-goh-gee)Any barbecue restaurant worth its salt serves this sweet and savoury beef dish. Using sirloin, or other prime cuts, the meat is thinly sliced and marinated in ingredients including soy sauce, garlic, sesame oil and puréed Asian pear before getting a good grilling. One of our favorites for all things charcoal – cooked. For a filling fixed meal, order the bulgogi lunchbox – including rice, salad, pickles and more.

Samgyupsal (sam-gyp-sal)Samgyupsal is a popular Korean dish. Commonly served as an evening meal, it consists of thick, fatty slices of pork belly meat. The meat, usually neither marinated nor seasoned, is cooked on a grill at the diners’ table. Usually diners grill the meat themselves and eat directly from a grill. Samgyeopsal literal meaning is “three (sam) layered (gyeop) flesh (sal),” referring to the ostensible three layers that are visible in the meat.

Kimchi (kim-chee)Love it or hate it, no Korean spread would be complete without a few mouthfuls of kimchi. A bit like spicy sauerkraut, the classic version is made from Chinese cabbage fermented with plenty of chilli and garlic. There’s a vast array of varieties out there.

Yangyneom tongdak (yang-nom-ton-dak)Forget Kentucky, this KFC is Korean Fried Chicken, and it’s turbo-charged with a finger-licking coating of chilli sauce or soy and ginger. Double fried for extra crunch, then coated in hot, sweet and sticky sauce, it’s impossible to eat without get-ting a little messy. Literally meaning ‘seasoned whole chicken’ in Korean, it’s more likely to consist of fried wings and breast than whole birds in the area’s dining spots.

21June 2015

Winners of the 2nd Flavors of the Philippines HARP Cook off Challenge held at SM Clark:

Grand Prize and Cleanest Table - Century Hotel - Chefs Bong Sagmit and JP Gomez. (P10,000 + Medal + Free HARP Membership)

1st Runner Up - Widus Hotel and Casino - Chefs Lorenzo na-guit and Ruben David. (P7,500 + Medal + Free HARP Membership)

2nd Runner Up and Early Bird - Lewis Grand Hotel - Chefs Oliver Dizon and Mark Adrian. (P5,000 + Medal + Free HARP Mem-bership)

www.goharp.org/

Arayat Street, Balibago, Angeles, Pampanga, (045) 892 5089

QUEST Magazine24

The newly opened Chopping Board Cafe and Bistro offers lively ambiance, speedy (and friendly) service, and hearty portions to please even the heartiest of appetites. The Chopping Board has a very unique con-cept. From 10:00 a.m. to 2:00 p.m. they provide low-cost set meals aimed mainly at SBMA employees. The good news is that other guests - walk-ins - also can avail of these tasty dishes that range from P40 to P70 each!After 2:00 p.m. the operation shifts to an ala carte menu featuring Classical Spanish and Filipino dishes like Paella and Lechon Baka fresh from the kitchen. Each meal can be accompanied with a delightful concoctions known as Lemon Grass Water or Pandan Water.The Chopping Block has its own pastry chef serving up amazing cookies and other good-ies, all cooked in a brick oven that also is used to turn out delicious pizza.

It’s not hard to figure out why this place is set to become very popular. The unique, contemporary décor provides the perfect environment for all dining occasions, the menu is diverse, and service is personable and prompt - guests are referred to as Chop Mates! Hours of operation are from 10:00 a.m. to 1:00 am Sunday through Saturday. Happy Hour is from 5:00 p.m. to 8:00 p.m.

Chopping Board Cafe and BistroUnit 6, Lincoln Street, Bldg 93, Subic Bay Freeport Zone

Photos by Japz Tria

Quality, flavor, value, moder-ate prices and sincere service define the newest restaurant on the Subic Bay Freeport

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