Joyfully Yours

Have you experienced the awkwardness of being set up on a blind date by your parents, relatives, family friends, siblings or even by your most trusted BFF for your happily ever after?

Styling by: Rhea Bue Photo by: Jeri Ahana of Reality Box

Get a hold of your adventure in finding forever!

Chinatown TV, in partnership with Kaysiao.com, is inviting Filipino-Chinese singles to have fun in an intimate gathering to welcome the much awaited Mid-Autumn season with "Dice and Dine: A Singles Mixer" to be held on September 24, 2017 at 5pm in the Isabella Ballroom of Makati Shangri-la Hotel. For P1,500, you get to meet other singles in the Filipino-Chinese community, play the dice game with exciting prizes to be won with food and drinks included!

Tickets may be purchased through bank deposit or online transfer to either of these accounts:

1.) BDO
Acct name: Horizon of the Sun Communications Inc.
Acct # 383 006 4882

2.) BPI
Acct name: Louella Hazeline Ching
Acct # 266 912 3445

3.) Metrobank
Acct name: Jules Ivan Lo
Acct # 244 724 451 7370

4.) Security Bank
Acct name: Jules Ivan Lo
Acct # 527 9854

Email a copy of your deposit slip or proof of online transfer with names and contact number of attendees to nihao@chinatowntv.net. A confirmation email will be sent which will serve as your ticket to the event.

For inquiries on the event, you may call 0917-8575037.

Go now, share the news and invite your single Filipino-Chinese friends to join! Who knows they might find their forever here, right? :)

Makati Shangri-La introduces the New Executive Chef of its Chinese Restaurant, Shang Palace through letting us try the new dishes by Chef Ben Lam!

Poached Wanton with Vinegar and Chili Sauce

Steamed Beef Tripe with Curry

Steamed Beef Balls

Shang Palace Fortune Chicken

Shang Palace Fortune Chicken

Spareribs with Pumpkin, Taro and Coconut Milk

Sauteed Dice Beef Tenderloin with Chinese Wine, Vinegar and Black Soya Sauce

Stewed Sichuan Chili Duck

Garlic and Chili Crabs

Mint Citrus Quencher

Red Bean Paste Dumpling covered with Green Tea Powder

Mango Rice Roll with Desicated Coconut

Sage Bespoke Grill presents a new a la carte menu of innovative dishes by its new Chef de Cuisine Eric Weidmann. The menu is available for lunch & dinner.

It's actually my first time at Sage Bespoke Grill so I was in awe with how tasteful the interiors are. I loved the lights whose fibers can be seen. I'm not sure what these lightbulbs are called but looking at them awakens the senses that something exciting is coming up!

For starters, we were served personal size warm baguettes that is very crispy on the outside but easy to bite and soft in the inside with butter, tapenade and marinara spreads.


Bone Marrow
The bone marrow is cooked 3 ways. The top bone marrow has bread crumbs that gives it an extra crunch, the left bone marrow is cooked in green peppercorn sauce and the right one is good old plain bone marrow. I'm not a fan of bone marrow but I was brave enough to try this. I would say that I loved the bone marrow cooked in green peppercorn mixed with the green salad on the side. The bone marrow gives an aromatic beef taste which complements the greens! Sinful yet it's a must-try!

Iceberg Lettuce Salad
This is my first time to be served salad as raw looking as this. The iceberg lettuce is chopped but not disassembled and topped with sour cream, bacon bits, blue cheese, tomatoes, onions, spring onions and candied nuts. I love how it looks so organized and easy to cut (and eat too!). The dressing just goes through all the space between the leaves making each leaf flavorful.


Pork Short Ribs
Glazed Iberico pork short ribs that's full of flavor, fall of the bone meat which melts in your mouth. You'll definitely forget your name when eating this. It's just rib perfection!

Lobster Roll
My love for seafood has made me look forward for this dish during our lunch! As described in the menu, it's made with Boston lobster, celery, mayonnaise and topped with spring onions. The lobster is cooked perfectly soft & chewy at the same time blended in a sweet and salty sauce that's put in sweet bread. The best part of this dish is the bread which is soft with a clean bite (no crumbs!) but toasted just right and very absorbent with the sauce from the lobster! A very well thought combination! No doubt, this has become my favorite dish served! Will definitely come back to have this as a snack!


Australian Wagyu
Chateaubriand steak served with grilled garlic and gravy. It's my personal preference not to put gravy on steak. I like it by itself with salt and pepper to be able to taste the flavor of the meat. Since this is the tenderloin part, it is very soft but needs a little garlic spread to give it a bit of flavor.

US Certified Angus Beef
A bone-in ribeye steak! Also known as the small tomahawk. Has a little fat marbling that gives the steak its rich flavor! The steak is also served with gravy and grilled garlic but I did not use them. The steak itself with a little salt and pepper is good already.

Dry Aged Beef
Aged bone-in striploin steak. For me, this is the best out of the 3 steaks that were served! Even though it's served with gravy and garlic, there's no need for these since the meat is already very much flavorful from the aging process. The meat melts in your mouth that makes chewing effortlessly. Surprisingly light but very filling!



Mac and Cheese with Bacon and Peas
A different twist of the usual comfort food. The burnt parmesan cheese on top is actually the best part of this dish! It gives the pasta a salty, cheesy and smokey flavor with a little crunch!

Pan-roasted Vegetables from The Market
The natural crunch and flavor of the vegetables are well preserved! Surprisingly, this is my top pick for side dishes! I hate carrots but ate the carrots here because they're cute! (Yes, it's true! Haha!) I was put into a gastronomic treat by the crunch and sweetness of the carrots! If I can have this daily, I will!

Twice Baked Potato with Bacon and Spring Onions
I was so full that I almost skipped this until my friend said that it's so good that it brings you to potato heaven! What, potato heaven?! I had a spoonful of this baked potato that has a smooth mashed potato texture with cheese and a touch of sour cream. Voila! It's an explosion of potato goodness! I regret a bit that I didn't get to eat this first and got full with the other food servings. Definitely in the must eat in Sage list!


Caramelized Pineapple Crumble
Pineapple crumble flavored with star anise and vanilla ice cream on a side! When I saw that this dish is flavored with star anise, I was really interested on how it'll taste like! My mom usually puts star anise on meat dishes but with something sweet, I was keen on how it'll be. Apparently, it's very good. The star anise covered the acidity of the pineapple and boosted its sweet taste. Good pairing!

Meet Chef Eric Weidmann, the one responsible for all these dishes to create a bespoke meal! He is French but born in Spain with a last name sounding like German Weidmann (pronounced as Veidmann). Chef Eric said that he started cooking at age 7 and has never stopped cooking ever since!

Joyfullyurs with Chef Eric Weidmann

All the glorious food featured above was personally hand crafted by Chef Eric. Come and visit Sage Bespoke Grill located at Level 2, Makati Shangri-La, Manila to have a taste on any of these dishes!

Who is Furne One?

Due to public demand, there will be another show the next day for students who won't be able to attend the ball since the tickets are P1,000 each and for a table, it is P10,000. However, please take note that this is all for charity. Proceeds from the show is for the benefit of the Philippine National Red Cross-Rizal Chapter and the Assumption High School Batch 1981 Foundation.

For ticket inquiries and reservations, please call Maggie Gineta at 0917-8325570.