The grand opening of the modern Thai restaurant Celadon at the ground floor of the Power Plant Mall was a journey of the senses, palanggas. Celadon offers the best of contemporary Thai gastronomy in a cozy, relaxed atmosphere.

 

The 1,000 invitees, who were welcomed with enchanting Thai music, included Margie Moran, Letty Tan, CATS Motors’ Felix Ang, plus loads of others like them, dahlings. The ribbon-snipping was led by the Vice President’s wife, Dr. Elenita Binay, along with Maricris Zobel, Tina Cuevas, Tetta Agustin (who was in an authentic Thai costume), Tong Padilla, Helen Ong and Tessa Valdes, who arrived late-ish.

 

Then it was time for the select mob to rush to the long buffet table that was loaded with an array of incredibly delectable, modern Thai dishes and desserts offered by Celadon. Afterward, guests put their groove on with music by Katha and Brown Inc.

 

Celadon is owned by a formidable phalanx of alta women: Ching Cruz, Maritess Lopez, interior designer-sisters Ivy and Cynthia Almario, Ditas Lerma, Glenda Barretto, Tanya Chua and chef Cheryl Pineda.

 

“The restaurant is a celebration of the senses, roused by modern takes on traditional Thai fare,” said Ching Cruz. “We make sure that the food is delicious and well-balanced. This way, guests can really savor the flavors and taste profiles of each dish, and the spices don’t overpower each other.”

 

Four flavors

 

Executive chef Cheryl Pineda said: “Thai cuisine is all about the marrying of the four flavors—spicy, salty, sour and sweet. Celadon boasts of having more than a hundred contemporary Thai dishes, including Dungeness Crab (a specialty only found in this restaurant); Chicken Curry with mangosteen; Buffalo Wings Thai-style; Grilled Squid Pomelo Salad; and Crispy Whole Catfish in Red Curry Sauce, to name a few. We also make our own ice cream in traditional Thai flavors: coconut, durian and mango. For dessert, Pandan crepes, red rubies (water chestnuts) and the famed Sweet Sticky Rice with Mango and Tapioca Coco Pearls are sure to delight our clients.”

 

Designed by renowned interior designers Ivy and Cynthia Almario, Celadon comes to life with beautifully decorated green interiors, walls decked with fluttering butterflies and statement light fixtures that provide a classy yet warm ambiance.

 

True to its name, “the ceramic utensils used in the restaurant are authentic Thai celadon,” brought by chef Cheryl all the way from Lampang, Thailand. Celadon is a kind of high-fired emerald ceramic famously handcrafted and baked in the old style of ceramic-making. In ancient times, having food served on celadon plates was a privilege of royalty.

 

In Thailand, celadon ware has long been given as a highly valued token of friendship among noble people. Chef Cheryl added: “With Celadon, we want to bring back the olden days of feasts in the palaces.”

 

In true Thai style, the servers were dressed in Thai fisherman wrap pants and polo shirts. All the dishes were served on celadon plates, of course, to complete the gastronomic experience.

 

I’m one of those rare people who don’t have a sweet tooth, but I had two servings of the delicious Thai desserts. Another friend had three servings of the whole range of choices at the buffet table. Need I say more, dahlings? Celadon is a winner!

 

Check it out, palanggas! (tel. 8981305).

 

Magnum VIP party

 

The pleasures of ice cream are awesome. When it’s wrapped in chocolate, it becomes divine. But when it’s all held together by a wooden handle, dahlings, you’ve reach euphoria.

 

Well, only recently, tons of invitees reached euphoria when the phenomenally successful Magnum Ice Cream held a night of yummy decadence at the sprawling grounds of a private residence in McKinley Road, Forbes Park.

 

Champagne and glasses of red and white sangria cooled us all from the humid air. Everyone also dug into the trays that waiters were carrying around, which carried delicious spread of jamon, mozzarella, arugula sandwiches, salad and truffle cream pasta catered by Cibo’s Margarita Fores.

 

Magnum’s seven ambassadors hit the stage later in the evening to share their thoughts about their favorite Magnum flavors, before the stunningly gorgeous Georgina Wilson was introduced as its newest ambassador.

 

Georgina then introduced Magnum’s two new flavors, Chocolate Brownie and Chocolate and Strawberry. Among the other flavors in the market, chocolate with truffles is my absolute favorite, dahlings.

 

Another highlight was an exclusive performance by New York rapper Azealia Banks of songs from her 1991 and “Fantasea” EPs, including her very own Harlem Shake remix and the hit singles “Liquorice” and “212.” Her version of Amy Winehouse’s “Valerie” brought the house down.

 

All Magnum Ice Cream flavors were served as the heat intensified, while popular Manila DJ Euric Lumanog provided the sounds till it was Cinderella’s bedtime.

 

With the year just beginning, we can expect even bigger surprises from yum-yum Magnum, palanggas.