9th year at Hokkaido Ramen, Trinoma

Hokkaido Ramen, TrinomaHokkaido Ramen

This is a super late post. We celebrated our ninth year anniversary last 24 September, like any other old couple (or just us) we kept it on a low profile. Since we love to eat and we both love Japanese we saw a quiet restaurant in Trinoma.

All I can say that this Bento for P580 was worth it. Even the Tonkatsu side dish was a full meal.

This was the most overfed anniversary I’ve had.


Hong Kong 2015 Roundabout

The time of the year where I take an excessive amount of coffee than my usual intake. I flew to Hong Kong last 25 October to jumpstart our marketing for the 2016 event. My sixth time in Hong Kong, but until now I have not fully explored the country.

@flypal sam lanuzaForthpack Bag_parfois bag
For this travel I decided to travel light, just 10 kilo baggage and my new office bag from Parfois. I planned the clothes I will wear each day and brought two buffer clothes.

We flew via Philippine Airline PR 300 I have to mention this because I like the pork adobo that was served.

This travel is all about the food I’ve tried and even I am not a big fan of Chinese food, I enjoyed.

Din Tai Fung Hong Kong
Lunch at Din Tai Fung in Silvercord Mall, Canton Road, TST. Their Xiao Long Bao is a must as well as their truffle dumplings.

Dinner was at Peking Garden Restaurant but I failed to take a photo.

We stayed at Holiday Inn Golden Mile. I liked the phone you can take with you. It has unlimited 3G internet plus local calls. It has maps and promos too.

Holiday Inn Golden MileHandy_Holiday Inn Golden Mile
My breakfast was all about BACON.

Breakfast_Holiday Inn Golden Mile
Then a Japanese lunch with Citron tea.

Japanese_Sheraton Hong Kong
Dinner was an Indian  night, I ate a super spicy chicken vindaloo.

The next day I had Surf and Turf.

Surf and Turf_Intercon
This was the night of HBO party and yes, we partied.

HBO Party Sky100Sky 100 HBOKowloon at 393 meters high
A street food to end the night courtesy of Ka Ka Lok.

To sum up the trip, we were able to meet twenty companies. I am praying they will join our event.

Hopefully next time I can travel leisurely. I want to explore Southeast Asia.

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All photos taken by my iPhone 5s, I snapped away via @dishysammy on snapchat and instagram.


Banana Bread

Happy Friday my dear loves! After the savory dishes I shared, let’s end the week with a dessert.

If you have left over bananas this is the best way to save it. 

 banana bread recipe 
Since baking needs to be a “little” accurate here are the ingredients: 

  • 200 grams melted butter
  • 2 cups light brown sugar
  • 2 eggs, large
  • 100 ml full cream milk
  • Mashed Bananas (Lacatan)
  • 2 cups flour
  • 1/4 salt, baking soda, baking powder
  • Toasted Cashew Nuts
  • 2 tbsp Vanilla Extract

Who said that baking is complicated? You don’t even need a mixer here. I used wooden spoon and a large bowl.

Preheat oven to 350F.

As usual mix the wet ingredients first and slowly incorporate the sifted dry ingredients. Add the cashew nuts.

Pour the mixture into a loaf tin and bake for 40 – 50 minutes or until the test toothpick come out clean.

Easy right? I swear this is delicious.

Roast Pork Belly 

I’ve been sharing roast pork belly marinate and rub lately. It’s one of the most requested dishes now after my lasagna. This time I did a little twist; the belly has been cooked to tender before I roasted it.

 roast pork belly_recipe by sam lanuza 
I am ecstatic because I feel this the most gorgeous photo on my Instagram feed. For the rub I used the following:

  • All spice, Oregano
  • Fresh Rosemary
  • Salt and Pepper
  • One Garlic
  • Olive Oil

Since the meat was already cooked I did brush a sauce made of the following:

  • Tomato Sauce
  • Brown Sugar
  • worcestershire sauce
  • Honey

I lined a cookie tray with parchment, preheat the oven to 260C and then lowered down to 180C and slowly roast the belly for an hour.

Using the remaining sauce I added water and boiled it until it thickens. I poured it over the sliced belly afterwards.


This was served as lunch last Sunday. 

Disclaimer. I am not a professional chef. I learned to cook since I was 10.

Cream and Garlic Beef

Hello ramble and relish peeps! 

Whenever I write now I am imagining I am filming my cooking show. I am still contemplating aspects of such dream so for now I will keep on writing.

I spent my entire Sunday in the kitchen and this is the one of three recipes I will share throughout the week.

I call this the Cream and Garlic Beef. It is inspired by the beef with mushroom and garlic of Jollibee. Why not?

cream and garlic beef_recipe by Sam Lanuza 
I failed to take a photo of its final plating but I will share it anyway.


  • Beef Strips
  • Minced Garlic 
  • Toasted Garlic
  • Medium Onion
  • All purpose cream
  • Oyster Sauce
  •  worcestershire sauce
  • Butter
  • Salt and Pepper
  • Dried Oregano
  • Button Mushrooms (can)
  • Water


  1. Stir Fry the beef strips until medium cooked.
  2. Sauté onion and garlic. Add Oyster Sauce, worcestershire sauce, pepper, oregano.
  3. Add water and simmer for 15 minutes.
  4. Add mushrooms. Simmer for 5 minutes. 
  5. Add butter about 2 tbsp
  6. Add all purpose cream and toasted garlic.
  7. Slow cook until tender.
  8. Add salt to taste.

See? It’s easy. Try it. My partner said it’s delicious. 


I am not a professional Chef. My cooking knowledge came from experience since I was 10. 

Your future is define by the choices you make today. Choose to be great.


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