6 hours of eating today...
On this day, we had a most fabulous 3 hour lunch at the Hyatt, hosted by past Governor Butch Francisco.
Then, with barely enough time to change clothes, we had an unforgettable dinner at Lior Lichtenstein's. (Maggie - are you reading this?)
Two years ago when a team from Alberta came to the Philippines to deliver wheelchairs, Maggie told me about this incredible house where she had been staying, with movable art objects. They were hard to describe, she said, and now having seen them, I know what she means.
This unit had moving heads. Weird. But I loved the tree standing above it and its branches also move. I wanted to put it into my purse and take it home.
There's an incredible wall piece, all white on white with tiny body parts on it, and some of them move. it's hypnotic to watch.
I loved this chunky piece of glass. It would be so perfect in my house but it did't fit into my purse either.
Each dining chair was unique, created out of a molded black plastic. I thought it was wood.
Metal statue in hall, larger than life, which projects an interesting silhouette onto the wall.
The food! Here are our first and second appetizers.
Here's dinner, which came under huge domes. It looked spectacular.
And underneath was a huge prawn with such a big tail that it was actually split, like a lobster's. Beside it was a paper thin tortilla that had been baked into a basket shape and filled with a spicy couscous mixture. Oh, and 2 little balls that looked like red grapes adorned the prawn, but they were some awful tasting thing.
The group, with our hostess on the left.
Now for the lunch at the Hyatt.
PDG Tony Quila hosted us and it was a traditional Chinese meal. Even now a week and many events later, what I remember most about the lunch were the Century Eggs. Not exactly a century old, but definitely aged. The white is now black,and the yolk is sort of a mushroom colour. The taste was quite pleasant, and it was served with pink ginger for colour, and also to hide the taste if you're queasy.
Again, photos aren't being cooperative but suffice it to say that the rest of the lunch was equally extraordinary. The chef and staff are trained in Hong Kong and with each new dish that was served, the wait staff would whisper to each of us in turn what we were getting.
Then, with barely enough time to change clothes, we had an unforgettable dinner at Lior Lichtenstein's. (Maggie - are you reading this?)
Two years ago when a team from Alberta came to the Philippines to deliver wheelchairs, Maggie told me about this incredible house where she had been staying, with movable art objects. They were hard to describe, she said, and now having seen them, I know what she means.
This unit had moving heads. Weird. But I loved the tree standing above it and its branches also move. I wanted to put it into my purse and take it home.
There's an incredible wall piece, all white on white with tiny body parts on it, and some of them move. it's hypnotic to watch.
I loved this chunky piece of glass. It would be so perfect in my house but it did't fit into my purse either.
Each dining chair was unique, created out of a molded black plastic. I thought it was wood.
Metal statue in hall, larger than life, which projects an interesting silhouette onto the wall.
The food! Here are our first and second appetizers.
Here's dinner, which came under huge domes. It looked spectacular.
And underneath was a huge prawn with such a big tail that it was actually split, like a lobster's. Beside it was a paper thin tortilla that had been baked into a basket shape and filled with a spicy couscous mixture. Oh, and 2 little balls that looked like red grapes adorned the prawn, but they were some awful tasting thing.
The group, with our hostess on the left.
Now for the lunch at the Hyatt.
PDG Tony Quila hosted us and it was a traditional Chinese meal. Even now a week and many events later, what I remember most about the lunch were the Century Eggs. Not exactly a century old, but definitely aged. The white is now black,and the yolk is sort of a mushroom colour. The taste was quite pleasant, and it was served with pink ginger for colour, and also to hide the taste if you're queasy.
Again, photos aren't being cooperative but suffice it to say that the rest of the lunch was equally extraordinary. The chef and staff are trained in Hong Kong and with each new dish that was served, the wait staff would whisper to each of us in turn what we were getting.
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