...then it must be time for GHOST MONTH once again!!!!
and it is... as according to the LUNAR CALENDAR, it runs from mid Aug thru Sept 4th...
the following HEAT BUSTERS!!!
Counter Clockwise from the Top: Halo-Halo, Mango Bing, 4 Treasure Ice, & Scoopery Ice Cream
The Annual Taiwan Culinary Exhibition celebrates it's 20th Anniversary with another lavish display of, mouth watering and feast to the eyes, culinary creations. Held once again at the Taipei World Trade Center (Hall 1) - it runs from the 20th thru the 23rd of this month, AUGUST.
In addition to promoting Taiwanese delicacies and cooking, the major function of this delicious event is to advance the development of local, tourism and cultural industries. Hoping that more foreign tourists will also be able to have a better understanding of Taiwan gourmet paradise.
We were BRAVE ENOUGH to join the masses of foodies all eager to SEE and hopefully, TASTE some of the Newest and Best Creations from both Local and International Chefs participating in the event. Some of the Highlights for marketchow and myself are:
-Debut of the TRI-MOUNTAIN NATIONAL CUISINE
-The World Culinary Contest
-Giant Grouper Gourmet
-Fine Dining Exhibit - Gold Medal Dishes
-The Suzhou Water Country Riverboat Banquet
-LOHAS Back-to-Basics Banquet
-Five Star Chefs’ Live Show - Cooking Classes
MORE DELICIOUS PHOTOS HERE
I know it as ATIS (Atemoya) growing up in the Philippines... it was one of the fruits, that I remember loving and craving all the rime - along with LANZONES & MANGO. I remember it being plentiful and very cheap when in season... and my MOM made sure to get them for me all the time....
Then I moved to the US where CHERIMOYA/ATEMOYA are not easily found... and when you do, they are rather costly... so it was always a TREAT to be able to ahve one now and again... Here, in Taiwan, I see them from time to time... also costly -- not as costly as the US but still on the expensive side...
So, if there is one thing really good about traveling back and forth to Manila lately, it is the chance to be able to eat all my fave fruits, to my heart's content!!!
According to cherimoya.com:
Cherimoya ( Annona cheirimola P. Mill. ) is an absolutely wonderful fruit which is becoming better known in the United States . It is now produced in limited amounts in Southern California . It is thought to be native to southern Ecuador and northern Peru , and is related to some fruits in the same genus which grow in more tropical areas. Cherimoya was probably taken to other parts of the world hundreds of years ago, so it is especially well known in Asia as well as throughout South and Central America . It is produced rustically in many parts of the world, but it is produced in commercial plantings only in semi-tropical areas of Spain , Chile , Peru , California , New Zealand , Australia , and Israel .
Some closely related species are produced in more tropical areas. Atemoya is an interspecies hybrid of cherimoya and sugar apple ( Annona squamosa ). The fruit has some qualities of cherimoya, and grows in hotter, more humid areas where cherimoya cannot be grown, in Florida , Hawaii , Australia , and Israel . Guanabana ( Annona muricata ) is grown throughout tropical South and Central America . It is larger than cherimoya, but has more fibrous flesh, and a very tart flavor. It is better suited to processing, especially into drinks, than to eating fresh. Paw paw ( Asimina triloba L.) is the only Annonaceae species native to North America, in valleys in the middle and eastern U.S.
- g
During the last trip to Manila, I finally got to see and hang out with my nephew Ace.... Besides David, I would say he is one that is soooo much into eating and trying anything and everything... so we make it a point to eat out at least once, each trip of mine... and try something new...
This time around, since we were already in Shangrila Mall-Edsa, running errands, we decided to check out Green Tomato... it is one of the newest eatery there that we both have not tried yet....
The decor is simple and pleasing enough... white and green... and the menu is, though nothing to brag about, still has a good selection.... The food was surprisingly tasty, I say this as the time we were there - lunchtime - we were the only ones eating there so we were afraid we had made the wrong choice... Still, we enjoyed it... not too pricey for a SHANGRILA restaurant, and the portions are large enough that we actually had leftovers....
More Photos Here
Wow, I cannot believe that i has been, basically, a year since we first visited Rose House @ the Miramar Mall in Taipei.
With a little time to spare the afternoon of the 27th, we decided to take the opportunity and revisit the place. You can say, David and I were both in the mood for WAFFLES - which is one of the place's specialty... besides the various exotic teas they serve, of course.
This time around, we opted to share an order of the regular waffle with Honey Syrup and something a bit different, Waffles with Chicken Salad Topping. It was different alright... so different that I reserve my rights to not have an opinion about it. HAHAHAHAHAHA......
The Herbal & Fruit tea we ordered were delicious as always... and the service, Impeccable. The staff were just as pleasant, friendly and accommodating as the first visit... and the place just as relaxing, albeit country style girly. LOLs....
It was DEFINITELY worth the second visit. Photos Here.
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LINKS to the First Visit @ Rose Tea July 1st, 2008:
-Photos
-Story
Marketchow's (David) new career digs is AHIMSA, restaurant part of the YOGA LIVING on Da-An Rd., in Taipei.
Ahimsa is SANSKRIT word that is a rule of conduct that bars the killing or injuring of living beings. And in this vegetarian kitchen, this is firmly observed with the focus on, not only healthy products used, but in making sure the Ahimsa practice is followed in its' meal offerings.
David heads the kitchen staff, and one of his main objective is to make sure that the ever changing menu - changed every two weeks - is followed at it's utmost in compliance to the Ahimsa practice and making sure that the finest & freshest ingredients are used for every meal served. He also have to entertain the clientele, making sure all is satisfactory to their liking and making sure they have a nice dining experience.
As an added bonus, David is able to cook now and again - filling in for the cooks... and taking care of Special party Reservations on weekends and/or evenings. You know this part he LOVES most!!!
Had the PLEASURE of visiting and checking out the place - and of course, snapping a few photos. SEE THEM HERE.
