LANDO LEFTOVERS Rice grains soaked by mud during the onslaught of Typhoon Lando (international code name Koppu) are being dried under the sun in Jaen, Nueva Ecija. Lando left 46 people dead and P8.24 billion in estimated agriculture damage in Northern Luzon. NONIE REYES
MEDIA PARTNER OF THE YEAR
BusinessMirror
UNITED NATIONS
2015 ENVIRONMENTAL MEDIA AWARD LEADERSHIP AWARD 2008
www.businessmirror.com.ph
INSIDE
DANIEL RADCLIFFE
A broader look at today’s business Thursday 18, 2014 Vol.6,102015 No. 40 Vol. 11 No. 29 Friday, November
No escaping brownouts as demand beats supply T
B L L
HE Philippines, according to a latest study conducted by the BMI Research of the Fitch Group, is not spared from brownouts in the years to come because there is not enough powergeneration capacity to keep up with the rising demand for electricity.
LIFE
P. | | 7 DAYS A WEEK
nn
“The Philippines remains severely exposed to power-supply shortages, given the lack of installed generating capacity, which is needed to meet surging power demand,” said the BMI in its November 4 research. BMI is anticipating a 4.9-percent annual average growth in electricity consumption between 2015 and 2024, driven by improving electrification rates and robust GDP growth.
XI IN VIETNAM TO WOO COMRADES, REMINISCE BATTLES VERSUS U.S.
S “B,” A
D1
AT HOME IN THE SKY Food
BusinessMirror
D6 Friday, November 6, 2015
❶
www.businessmirror.com.ph
❷ ❹
Affordable eats at night market
❸ ❶
ALL food trays have to be at a stable temperature, not going beyond 12ºC, when these are loaded in the airplane’s galley.
❷
SAMPLES of the Filipino dishes being served on the flights to the US, Canada and London.
❸
AFTER dishes are cooked in large batches, they are arranged in batches on meal packs that will be covered in foil and “cold soaked,” chilled at 5ºC, to preserve the food’s quality and taste. These are, thereafter, reheated in convection ovens in a plane’s galley.
❹
APPETIZERS organized and ready for ROY storing. PHOTOS BY GIL RO DOMINGO
Making every passenger feel at home in the sky
WHO doesn’t like street food? At almost every corner of the city, you will find a pushcart or makeshift stall selling your favorite chow. Whether its pork barbecue, grilled seafood, snack quick and affordable are lined up to whet the appetitie. You can find it all at Tutuban Center’s Foodstreet. Open from late afternoon till late at night, Foodstreet has numerous stalls selling all the chow and snacks your family and friends can possibly want. Choose from an assortment of grilled favorites and fried food that are cooked fresh and are guaranteed to be delicious eats. The stalls at Foodstreet offer value-for-money food in a casual setting. You can chomp on your chosen pulutan with the gang on almost any gimik night. If dinner is on the menu, the choices are endless, too. Some stalls serve rice meals, such as tapsilog, while others dish out mami, siopao and siomai siomai, shawarma and all kinds of sandwiches. If you want barbecue, you can choose from grilled chicken, liempo, dried squid and even bangus. At Tutuban Center Night Market, you are spoiled for choices. From affordable shopping to your favorite street food at Foodstreet, you’ll find everything that you could possibly want.
B S A Twitter: @Pulitika2010
W
HEN we fly on any airline these days, one of our typical first questions is: ““May pagkain ba (Will there be any free food)?” Alas, in this age of thinning operating margins, many airlines have been forced to cut back their budgets for in-flight meals, and as in the case of budget carriers, these free meals are ditched totally, and in their place are sold in-flight tasteless snacks, salt-laden junk food, carb-loaded instant noodles and the like to hapless passengers. We even have to pay for the water. Fortunately, for loyal customers of Philippine Airlines (PAL), the country’s pioneering flag carrier still offers complimentary tasty treats on its domestic and international routes. And depending on the international destination, these can be full plates of savory Filipino, Chinese, Korean and even Japanese dishes. I recently had the privilege to visit PAL’s Catering Operations in a nondescript gray building in Pasay City, within the complex of the Ninoy Aquino International Airort (Naia). Unknown to many, the seemingly unremarkable edifice hides an astonishingly streamlined, hygienic and precise food operation that prepares close to 5.5 million in-flight meals a year! I was there, among 20 other people, to taste-test PAL’s Filipino in-flight meal for its business-class route to the US, Canada and London. The Filipino menu is designed by renowned chef and restaurateur Fernando Aracama. PAL’s partnership with celebrated Filipino chefs started in 2000, at the prodding of the Department of Trade and Industry, so that the airline could showcase the country’s cuisine to the world. Via Mare’s Glenda Barretto was the first of such chef consultants. Aside from Aracama, other chef consultants today include Chefs Wataru Hikawa and Lam Ling Kui from the Makati Shangri-La for the business-class meals for the Japan and China routes, respectively; as well as Yun Sun Yoo, chef patron of Ara Restaurant, who designs the meals for the Korean route. In September PAL also hired a new corporate chef, Noel Ramos, who will be helping design the new inflight menus for 2017. Ma. Criselda A. Rayos, manager, food and planning standards for PAL’s Catering Operations, says that their chef consultants are asked to prepare an entire menu for one year for the international flights, with set menus good for four cycles, so the dishes don’t become repetitive. “Our menu year starts in April because the airline industry starts its summer schedule toward April,” she explains. This menu will be used for two years. Aracama whips up the dishes for Rayos and her team during the pre-implementation process, after which he may be asked to tweak certain ingredients
CHEF Consultant Fernando Aracama (left) and Philippine Airlines’s (PAL) new Corporate Chef Noel Ramos discuss some of the meals to be rolled out for the carrier’s business-class passengers.
or the taste based on food-safety issues, aesthetics, or simply the way it smells. Rayos points out that in addition to taste-tests prior to the new menu implementation, monthly taste-tests are conducted to monitor actual production from the line. “As much as possible, 50 percent of our invited guests are from outside PAL, such as travelers and industry players, while the rest of the taste-testers are from the marketing group, airline crew, or the so-called frontliners.” Each passenger meal is actually prepared 48 hours before a flight to cope with the substantial food requirements of the airline. So most ingredients used in the dishes have to be “durable,” explains Rayos, and will be able to withstand the cooking, “cold soaking” (chilling to 5ºC to preserve the food), loading to the airplane’s galleys (where the food temperature cannot rise beyond 12ºC), then reheating in the plane’s ovens before mealtime. Thus, leafy vegetables will likely not make it on the menu, as well as white-based sauces because they have eggs or cream (“delicado”), and “if you’re looking for crispy lechon, just dream about it,” Rayos laughs. “It will have to be paksiw instead.” (Since the meal plate is sealed in foil, reheating creates moisture, rendering the lechon skin soft and gummy instead.) The dishes, of course, are prepared in big batches in the Catering Operations’ main kitchen, which I got to tour, as well. Extreme food-safety measures are implemented in the area such that our photographer and I had to don white lab coats, face masks, and tucked our hair under caps so that only our eyes and ears stuck out. We also had to wash our hands with soap prior to entering, and upon leaving the premises. There was a foot bath, as well, so that our shoes
MA. CRISELDA A RAYOS, head of PAL Catering Operations, says food safety and quality are of paramount importance when preparing the in-flight meals for the carrier's extensive local and international routes.
wouldn’t bring in any traces of bacteria and the like that could affect food quality. The kitchen had rows and rows of stoves and ovens, where the cooking gets done in huge heavy pots. On the other side of the wall separating the main kitchen were the long production tables, where the food would be laid out for packaging into the meal trays before being sent off to the chillers. According to Mariza de Luzuriaga, general manager of SkyKitchen Philippines Inc., the company which caters PAL’s in-flight meals, the kitchen uses up about 16,753 kilograms (kg) of beef per month; 5,311 kg of pork; and 20,176 kg of chicken. She adds that the kitchen consumes about 75 gallons of soy sauce and some 345 kg of tomato sauce each month. All these and other ingredients are used to produce an average of 457,000 meals a month for all of PAL’s domestic and international flights. The food trays are then quickly loaded to their designated aircraft’s galley to keep the food temperature stable. The carrier also tries to showcase an array of truly artisanal and inspired Filipino food products, and on certain routes serves Malagos cheese from Davao, Carmen’s Best Ice Cream or Arce Ice Cream and the Mango Chocolate from Cebu. Rayos says about 7,400 cups of Carmen’s Best Ice Cream are loaded for business-class passengers each month. The ice cream was even enjoyed by Pope Francis on his flight back to Rome after visiting the Philippines early this year. ((See “PAL, the Pope, and Dinuguan,” in the BM, January 31, 2015.) BM It’s significant investment in in-flight meals while tapping the expertise of local and foreign chefs, shows PAL’s commitment to keep upgrading its service and making every passenger feel at home in the sky. n
‘Flavors of Thailand’ by way of Marco Polo GOURMET Thai cravings need not to be curbed anymore as Cucina of Marco Polo Ortigas Manila brings diners the authentic “Flavors of Thailand” from November 9 to 15. Cucina, the hotel’s all-day dining restaurant, has been known to be a diverse showcase of live action stations, featuring a symphony of flavors from different culinary capitals. And for November, Thailand is given the spotlight to feature its distinct flavors along with Cucina’s vast spread of international gourmet fares. “Thai cuisine places emphasis on seemingly simple dishes with strong and aromatic flavor accents that makes it unique from all other cuisines in the world,” said Mirko de Giorgi, Marco Polo Ortigas Manila Food and Beverage director. “We are glad to be flying in two Thai guest chefs from Bangkok to share the finest flavors Thailand has to offer.” In partnership with Thai Airways, Cucina’s Flavors of Thailand will exhibit the culinary expertise of Chefs Sunisa Nualthongkaew and Watcharavee Rujechotiphat. Both are seasoned chefs bringing over more than a decade of experience to this rich cuisine. With signature dishes like Goong Sa Rong, Pad Thai, Som Tam and Tom Yum Goong, Cucina also invites diners to enroll in a live-cooking demonstration with the guest chefs on November 14 , at Vu’s Sky Bar and Lounge. Available at P3,000 net per person, the cooking lesson already includes a Thai home-cook beginner’s kit and a single buffet pass at Cucina. Cucina is open daily for lunch from noon to 2:30 pm, and dinner from 6 to 10:30 pm. Buffet price starts at P1,500 net per person, and children aged 6 and below get to eat for free, while children aged 7 to 12 years old are charged half the price.
LIFE
D6
HONDA AT 44TH TOKYO MOTOR SHOW
APEC CEO SUMMIT Doris Magsaysay-Ho, Asia-Pacific Economic Cooperation (Apec) Business Council chairman, on Thursday at the Seda Hotel dwelled on the need for both the government and the business sector to posses a clear vision of what they want to get from the upcoming Apec CEO Summit happening from November 16 to 18, when some of the world’s most influential business executives meet with some of the most dynamic public-sector policy-makers in hopes of creating more inclusive economies that take care of its own people. Guillermo Luz (third from left), alternate member of the Apec Business Advisory Council, or Abac Philippines, vowed to push for the freer movement of the country’s services, goods and people at the summit. Both executives, who also said the event was not about the world’s CEOs, stressed the need for the Philippines to pursue its own agenda at the summit. Also in photo is BUSINESSMIRROR Publisher T. Anthony Cabangon. STEPHANIE TUMAMPOS
MOTORING
E1
Congress leaders set meet with P-Noy as DOF rejects income-tax cuts anew B D C J M N. C
BusinessMirror MEDIA PARTNER
F
INANCE Secretary Cesar V. Purisima on Thursday rejected anew the calls to revise the income-tax regime, just as Congress leaders announced that they will meet with President Aquino on Monday to get the
PESO EXCHANGE RATES n US 46.7430
Chief Executive’s support on the tax proposals. “While we continue to maintain our fiscal performance, piecemeal revenue-eroding measures are fiscally unsustainable in the long run. Today Filipinos live in a country hailed as one of the world’s brightest and safest in these uncertain times. But there is still a
long road ahead of us,” Purisima said in a statement. Purisima made the statement, as the Department of Finance (DOF) released the government’s fiscal performance for September, which showed a big surge in the budget deficit from figures registered during the previous month.
CHINESE President Xi Jinping (right) and Vietnamese Communist Party Secretary-General Nguyen Phu Trong review an honor guard during a welcome ceremony at the presidential palace in Hanoi on Thursday. Xi’s visit to Vietnam comes as the two communist countries seek to mend ties strained over territorial disputes in the South China Sea.
W
HEN President Xi Jinping lays a wreath at the hulking Ho Chi Minh Mausoleum in Hanoi this week, he’ll be reminding Vietnam of the country’s shared communist lineage and Cold War partnership battling the US. Xi’s visit on Thursday—the first by a Chinese president in a decade— will emphasize growing economic bonds between the neighbors, with China accounting for one-fifth of Vietnam’s trade last year, up from 12 percent in 2005. He’ll also face a
HOANG DINH NAM/POOL PHOTO VIA AP
public wary of China’s growing influence and its assertiveness in the South China Sea that’s exacerbating a decades-long spat over territory, fishing grounds and drilling rights. Only 19 percent of Vietnamese hold favorable views on China, a Pew Research Center poll shows. “They bully us at sea and want to take our islands,” university student Tran Hoang Nam, 21, said on Monday, while strolling past the granite monument to Vietnam’s S “X,” A
C A
n JAPAN 0.3846 n UK 71.8907 n HK 6.0313 n CHINA 7.3774 n SINGAPORE 33.3426 n AUSTRALIA 33.3926 n EU 50.7909 n SAUDI ARABIA 12.4721
Source: BSP (5 November 2015)