Unfortunately, some of the best things in life aren’t free. A perfect example is the premium tableware at the Cornerstone showroom. It is where I often close my eyes, hold my breath, make a wish and count to three… But when I open them, I still don’t own many of the items I wished for.

Cornerstone International Philippines (CIP) is one of the country’s leading suppliers of hotel and restaurant ware. It carries some of the most luxurious tableware brands, among them Royal Doulton, classic English tableware that dates back to 1815.

According to the company website, Doulton caught the attention of the royal family in 1901, when its Burslem factory was granted the royal warrant by Edward VII. Thus the business adopted “a bold new logo—the British lion—and a classic brand name, Royal Doulton.”

The company, while keeping its Old World tradition alive, is moving with the times. It recently collaborated with chef Gordon Ramsay and fashion designer Monique Lhuillier to create a more contemporary range of table and stemware.

Luzerne is another Cornerstone brand—the brand behind many of the beautiful china used by the finest hotels and restaurants. The brand is not as “royally” priced and very sturdy.

You can even design your own plates and have Luzerne make them for you. Once I asked CIP’s Yohann Chua if they can put my face on their plates. He said yes—but for a minimum, of course!

I asked Cornerstone owner Frank Chua if they could put some items on sale because they need to help us slowly collect nice things, I said. It was said in jest, but he has obliged and is giving up to 40-percent off on selected items (such as a Royal Doulton set). Still pricey, but given the brand, I doubt if you’d find the same for less.

Elegant, sturdy

There’s also Schott Zwiesel. No other stemware makes me happier—beautifully shaped, clear, lightweight yet made to last, elegant but also functional and sturdy. Tagged as the glass of the professional, each Schott Zwiesel piece goes through the most tedious process, tested by internationally acclaimed sommeliers, wine makers, chefs and mixologists before it goes to the market.

Schott has a dancing tumbler that, when poked or shoved, falls at calculated angles, making the glass almost impossible to break. And my big “cru” balloon wine glasses can be raised up in the air for cheers and toasts with no fear on my part.

Yohann said in an e-mail: Schott Zwiesel’s “patented Tritan crystal glassware combines all the characteristics needed for perfect enjoyment: functional design, natural materials and long-lasting brilliance. With Tritan’s shatter-resistant, lead and barium-free crystal glass, you enjoy beverages from a pure and gleaming glass.”

CIP has also put some Schott Zwiesel glasses on sale. To enjoy discounts, set an appointment via e-mail: [email protected].

Speaking of Christmas gifts, if you like receiving and giving cookbooks, you must check out those published by Reader’s Digest. The titles are so diverse, from cookies to food allergies, cooking for diabetics, chocolate, salads, one-pot meals.

Huge, hardbound, bound to impress, they’re also up to 80-percent off (offer good while supplies last)! These are some of the cheapest cookbooks you’ll find, with good quality.

In honor of Queen Elizabeth II

Thinking of the best dish for Royal Doulton china, I came across Coronation Chicken.

From the book “Like Grandma Used to Make,” published by Readers Digest (Australia): “In honor of the occasion, the cookery writer Constance Spry invented the Coronation Chicken recipe to commemorate the 1953 coronation of Elizabeth II at Westminster Abbey. It was served at the Queen’s Coronation lunch. The dish is said to combine the flavors of the Commonwealth.”

• 6 boneless chicken breasts, each about 175g, skinned
• 1 ¼ c chicken stock
• 1 bay leaf
• 6 black peppercorns
• 2 parsley stalks
• 2 fresh thyme sprigs
• 1 lemon slice

For the sauce:

• 1 tbsp olive oil
• 1 small onion, peeled and chopped
• 1 tbsp medium-hot curry powder
• 1 tsp tomato paste
• 3 tbsp water
• 4 tbsp red wine
• Salt and freshly ground black pepper
• 1 tbsp apricot jam
• 1 slice lemon
• 2 tsp lemon juice
• ¾ c thick cream
• 2/3 c mayonnaise, homemade or bought
• Fresh coriander sprigs or watercress, to garnish

“Put the chicken into a large swallow saucepan and add the stocks, bay leaf, peppercorns, parsley stalks, thyme and lemon slice. Bring to a boil, reduce the heat, cover and simmer on a very low heat for about 20 minutes, or until tender. Remove the saucepan from the heat and allow the chicken to cool in the stock.

“Meanwhile, to make the sauce, heat the oil in the saucepan, add the onion and cook gently for seven to 10 minutes, or until softened but not browned. Mix in the curry powder and cook for one minute. Stir in the tomato paste, water, wine, some salt and pepper, the jam and the lemon slice and juice and simmer for a further eight minutes. Remove from the pan and discard the lemon slice. Pass the sauce through a nylon sieve into a bowl, pushing through as much as possible with a wooden spoon. Cover and leave to cool.

“Lightly whip the cream and stir it into the cold curry sauce with the mayonnaise to make a thin coating sauce. Drain the cold chicken breasts and slice them thickly. Add the sliced chicken to the curried mayonnaise and mix together lightly.

“Spoon the mixture into a serving dish, garnish with the coriander or watercress and serve with a rice salad.”

Again, you too must set an appointment to avail yourself of the discounts and to see the books. E-mail [email protected].