(Left) Tourism Secretary Berna Romulo-Puyat. (Right) Interior and Local Government Secretary Eduardo Año.
Senju photos by Pepper Teehankee on a Leica C Digital Camera
It’s still more fun in the Philippines
THE PEPPER MILL - Pepper Teehankee (The Philippine Star) - March 22, 2019 - 12:00am

The Department of Tourism’s (DOT’s) “It’s More Fun in the Philippines” campaign has really made a mark in the hearts of local and foreign tourists alike. In social media alone, the #ItsMoreFunInThePhilippines hashtag has reportedly been used 4.3 million times.

To further strengthen the country’s position as a destination of choice, DOT recently relaunched the refreshed and vibrant signature “It’s More Fun in the Philippines” campaign.

Tourism Undersecretary Benito Bengzon Jr. and Environment Undersecretary Juan Miguel Cuna.

During the launch held at the National Museum of Natural History in Manila, it was announced that the new campaign will be 100-percent crowd sourced and will use authentic images, video footage and reviews from both local and foreign tourists, who have experienced firsthand why it’s more fun in the Philippines.

Also unveiled at the event was a new logo design inspired by local woven textiles, and a custom-made typefont called “Barabara,” which was inspired by fonts used in jeepneys and sari-sari stores across the country.

Tourism Secretary Berna Romulo-Puyat encouraged everyone to be part of the fun by posting photos and videos of his or her experiences in the country and use the hashtag #ItsMoreFunInThePhilippines.

Tourism Assistant Secretary Howard Uyking and BBDO Guerrero’s David Guerrero.

The campaign is also grounded on sustainability and responsible tourism while promoting the fun and unique qualities of the country.

Gracing the relaunch were Interior and Local Government Secretary Eduardo Año, Environment and Natural Resources Undersecretary (and my Xavier batch mate) Juan Miguel Cuna and Tourism Undersecretary Benito Bengzon Jr.

Also present at the event were Tourism Assistant Secretary Howard Uyking and BBDO Guerrero chair and chief creative officer David Guerrero, officials from the Tourism Promotions Board led by chief operating officer Marie Venus Tan, Deputy COO for marketing and promotions Arnold Gonzales and Deputy COO for corporate affairs Joselito Gregorio.

Tourism Promotions Board (TPB) Deputy COO Arnold Gonzales and COO Marie Venus Tan.

The campaign becomes the country’s most sustainable tourism campaign by using 100-percent crowd-sourced material! It serves as a collage of testimonials from people with real experiences of the best of what the Philippines has to offer.

Food haven

Dewazakura sake from Yamagata, Japan.

It will be a delightful food excursion for foodies when they visit EDSA Shangri-La hotel. The following account is a personal experience that has kept me wanting to relish these dishes all over again.

If, like me, you love Hokkaido scallops and oysters, then you must not miss the hotel’s “Bounty of the Sea” dinner accompanied by the exquisite Dewazakura sake from Yamagata, Japan. Never miss the spicy hotate tartare served with mayonnaise and some apple dressing. The slight spiciness of this dish is perfectly balanced with the brine of the scallop in a subtle smoke flavor.  The teppanyaki of scallops and oysters in a miso sesame mayonnaise sauce is also one of the must-try dishes prepared by chef Hiromi Yonekawa. These dishes are available in the a la carte menu for lunch and dinner until March 31.

Pan-fried Hokkaido scallops and oysters in miso sesame mayonnaise sauce.

Another scrumptious offering of the hotel can be found at its Cantonese restaurant Summer Palace, which has a new line-up of dishes by executive Chinese chef Tony Sum and dim sum chef Andy Liew. Its new must-try dishes include sliced poached conch meat soup with Chinese croissant, double-boiled foie gras wanton in superior consommé, rainbow shrimp dumplings, deep-fried soft shell crab stuffed with shrimp mousse, oven-baked prawns in wasabi mayo with momo wrapper, oven-baked scallops with golden and silver egg, stewed baby duck with brown sauce, and wok-fried fragrant rice with eel, bitter gourd and black bean paste.  These are just some of the several new dishes in one of the best Chinese restaurants in the country.

Chef Hiromi Yonekawa.

Now, I’m salivating for another taste of these dishes!

 (For inquiries or reservations, call 633-8888 or e-mail summerpalace.esl@shangri-la.com. Visit www.shangri-la.com/manila/edsashangrila, Facebook.com/edsashangrila and @edsashangrila on Instagram.)

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(Follow me on Instagram @pepperteehankee.)

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