Marigold, Mooncakes and Miami Flavors » Manila Bulletin Lifestyle

Manila Bulletin Philippines

Breaking News from the Nation's leading newspaper


Online Newspaper

Showbiz and Celebrity News

Sports News

World News
News Asia

Marigold, Mooncakes and Miami Flavors


By Paulyne L. Fermin

The Sunshine Mask

Are you the type of mom who wears make up only when she must? I am. That’s not to say I don’t take care of my skin.  Barefaced or made up, every woman must make it her business to show her best self at all times. This is why I’m always on the lookout for products that will give me great looking skin without too much fuss.My latest finds are two products from the Kiehl’s Calendula collection, the Calendula Aloe and Hydration Mask and the Calendula Herbal Extract Toner. I was able to try these two products at the Kiehl’s media launch held recently at Early Night in BGC. I was surprised that a few drops of the toner could unearth so much facial dirt! The mask, on the other hand, felt cold on my face. After another five minutes of application, the consultant removed the gel. A quick look in the mirror revealed a brighter, very refreshed look. This will be so good in the mornings, I thought. Soon enough, I learned that calendula or marigold as it is more commonly known, contains polysaccharides, sapponins, and flavonoids, which abound in soothing and anti-inflammatory properties.I like these marigold-based products because results can be seen instantly. I’ve been using the mask every morning for a week and now understand why it’s been dubbed as the sunshine mask. Fast acting, it’s guaranteed to give you a smile at the start of each day!

  • Marigold mask enjoy younger, brighter skin with Kiehl’s Calendula and Aloe Hydrating mask and toner.

  • Pastry perfection the wonderful world of desserts as created by Chef Bachour.

  • Genius Artist World renowned pastry chef Antonio Bachour and the author at the cocktail event hosted by the Gastronomie Group.

  • Take a bite New World Hotel celebrates the Mid- autumn festival with these delectable mooncakes.

    Over the Moon at Jasmine

    As a kid, I remember my grandmother had all kinds of food near her bed—pastillas, kiamoy, and tsampoy from Chinatown and always, always hopia. I loved eating the orb monggo flavored delicacies and so did my cousins. Luckily, Lola Lydia had limitless supply of goodies so we ate to our heart’s content.

    Last weekend, after enjoying a hearty meal with the family at Jasmine Restaurant in New World Hotel, I was delighted to see authentic handmade mooncakes being sold at the foyer as part of the hotel’s mid-autumn celebration. Immediately, I recounted my stories about my maternal grandmother to my children. My anecdotes made them curious about the treats so we ended up buying all four flavors (which, by the way, came beautifully packaged in stylish packages) for them to try back in our hotel room. The verdict? The kids loved the red bean and white lotus flavors. True to the spirit of the Mooncake Festival, we enjoyed the treats together as a family while we happily shared stories with each other.

     Chocolate, Chocolate!

    My daughter and I are big fans of pastry chefs and baking shows. I’m so fascinated how flour, sugar, baking soda, eggs, and other ingredients are just those for a minute and then a beautiful delicious cake the next. My daughter loves the decorating part. “Can we do that, Mom?” I would nod hesitantly knowing full well that piping perfect icing petals is way beyond my skills.

    So I was only too thrilled to meet award-winning confection master Antonio Bachour who was in town on the invitation of Jettee Torres of The Gastronomie Group to conduct a series of master classes in Manila. I asked the Miami-born pastry chef whose impeccable desserts and unparalleled culinary skills are known the world over about his secret to success. “One must have passion! I have spent years training under the best teachers around the world, missed out on weekends and holidays because of work, and saw those hours as necessary in molding me into the chef I am now,” Bachour said. “A good baker has skills while a great one has the skills, the heart, and talent to marry different flavors no one has ever thought of before. I create food that looks good but tastes even better!” And with that, I asked him to sign my copy of his book Bachour Chocolate.

    With passion and much eagerness, it’s now time to head to the kitchen with my daughter to create desserts straight from the pages of Chef Bachour’s book. Wish us luck!

     Follow me on Twitter, IG and Facebook. Visit for more interesting reads!

    Tags: , , , , ,

    Related Posts

    • Ralph Sy Siong Kiao

      Am glad to have found this write-up. Am glad to share it as well.