Rediscovering Countryside Charm at the Twin Lakes Hotel Grape Harvest Festival (Laurel, Batangas)

 

This coming May 3, at 4:00 PM, Twin Lakes, a picturesque retreat known for its old European architectural style, rustic charm, panoramic views of Taal Lake, cool mountain air and proximity to nature, now offers a European-inspired countryside experience for guests to rediscover the joy of the grape harvest season via its Grape Harvest Festival.

 

Grape Harvest Festival Dinner Buffet

Nestling in the highlands of Laurel, Batangas, Twin Lakes, a comfortable 2-hour drive from Metro Manila, spans over 1,200 hectares and features a 177-hectare lifestyle community that includes residential condominiums, a shopping village and, at the heart of the community, Twin Lakes Hotel. 

 

Twin Lakes Hotel

It also has a one-hectare vineyard cultivating three grape varieties—Catawba grapes, Brazilian hybrids, and Red Cardinals. Catawba grapes are a red American grape variety, grown predominantly along the East Coast of the United States, used for wine as well as juice, jams and jellies.  Brazilian hybrid grapes, combining the disease resistance and cold hardiness of the native grapes with the flavor profiles and winemaking potential of the European varieties, are a result of breeding between native Brazilian grape species and the more widely known European Vitis vinifera grapes.  Red Cardinal grapes are a red table grape variety, originated in California in 1939, known for their large, dark red berries, with a pearly grey finish, that are popular as a table grape and for making raisins.

 

The grapes of Twin Lakes

Traditionally, the grape harvest season is a time of celebration and bringing people together to share in the bounty of nature and the joy of community. At Twin Lakes Hotel, guests are invited to take part in this meaningful tradition through its Grape Harvest Festival, a rare opportunity to experience a fully immersive vineyard living in the Philippines, combining hands-on activities and countryside relaxation.

 

The Wine Gallery

The highlight of the festival includes a traditional grape stomping experience, a scenic walk through the estate’s one-hectare grape vineyard, educational insights into the different grape varieties and harvest cycle, and the chance to hand-pick, for participants 5 years old and above, plump, ripe grapes straight from the vine.

 

Twin Lakes Cafe

The celebration concludes with a sumptuous buffet dinner at the Wine Gallery featuring grape-inspired dishes all for only Php1,299 per person, for in-house guests, and Php1,599 per person for walk-ins.  This special package includes the grape-picking activities, a basket of freshly picked grapes, complimentary tastings of sherry wines and brandy flights, digital souvenir photos, guest live painting, and live entertainment making it a truly unforgettable countryside experience. 

Though grapes are cultivated in certain areas of the Philippines, they remain a rare agricultural sight compared to the country’s more common tropical fruits such as mangoes and bananas. This makes the Twin Lakes Hotel Grape Harvest Festival a truly unique and memorable countryside experience for guests of all ages.  To complete the vineyard escape, stay at Twin Lakes Hotel with room rates starting at Php 7,900 per night, inclusive of an overnight stay with breakfast for two guests (four for the two-bedroom suite), complimentary 15-minute head and back massage, and free access to the grape picking activity on May 3..

For reservations and inquiries, guests may visit www.twinlakeshotel.com.ph or contact reservations@twinlakeshotel.com.ph.  For direct bookings, call +63 917 853 7468 or +63 917 846 1389.

Grand Launch of Toujours Travel and Tours (Bonifacio Global City, Taguig City, Metro Manila)

 

Ribbon cutting at the BGC office
of Toujours Travel and Tours

There’s a new but somewhat different player in the travel and tour industry - Toujours Travel and Tours.  Ms. Abigail Mae Fuentes Selma, its CEO and President, with over 20 years of experience as a Pharmaceutical and Medical Device Executive, has traveled extensively around the world conducting Quality and Supplier Audits. She played a pivotal role in building Quality Systems for various startups, many of which have been successfully acquired by multiple Fortune 100 companies. Her expertise in regulatory compliance, operational excellence, strategic business development, and ISO Quality Standards, focused on customer service and continuous improvements, have been instrumental in ensuring the success and reliability of every organization she has led.

 

Ms. Abigail Mae Fuentes Selma
Tourjours Travel and Tours
CEO and President

These global experiences not only honed her eye for detail and commitment to excellence but also ignited a lifelong passion for travel. Inspired by the cultures she encountered and the importance of seamless, accessible journeys, Abigail envisioned creating a travel company that prioritized quality, inclusivity, and client satisfaction. Together with friend and business partner Ms. Jhona Viscarra, they decided to set up their own travel agency which they named as Toujours Travel and Tours.  Abi finally met Jhona, her trusted virtual Travel Consultant for the longest time, in person in 2024.  This led to a discussion about founding Toujours Travel and Tours and, on February 17, 2025 , they got incorporated and became SelCarra Global Corporation.

 

Fr. Vicente R. Uy of the Church of
St. Michael the Archangel Church
in Taguig City giving the blessing

Just like other tour agencies, it offers their clients a chance to break free from the monotony of everyday life and experience new cultures, sights, and sounds, thus broadening their perspectives, challenging their preconceived notions, and allowing them to witness the vast tapestry of human experience that exists beyond their own backyards by stepping outside the familiar comfort of their routines and plunging into the unknown, whether it's exploring ancient ruins, navigating bustling markets, or simply savoring the flavors of a foreign cuisine.

 

Abi with guests at the blessing
of the BGC office 

Traveling for fun and adventure, an education unlike any other, brings benefits to our total wellbeing. It ignites our curiosity, fuels a deeper understanding of the world and our place within it, and leaves us with indelible memories and a profound appreciation for the diverse beauty of our planet.

 

Other guests

Founded on the belief that travel should be accessible, inclusive, and stress-free for everyone, what probably sets Toujours Travel and Tours apart from the others is that it wants to make travel available to all and that includes travelers with special requirements - the sick and those facing physical challenges or having restricted mobility but still want to travel. For these people, travelling can still be an incredibly rewarding experience which can be mentally stimulating and uplifting and can, potentially, even aid in their recovery. It also provides a sense of accomplishment and independence, fostering a positive attitude and boosting self-esteem.

 

The Grand Launch at the
Electric Garden

Abi knows this all too well. Her journey became even more personal after undergoing open-heart surgery, which made traveling more challenging. She also experienced, firsthand, the difficulties travelers with special requirements face, witnessing her own mother’s and mother-in-law’s struggles with limited mobility.  This strengthened her resolve to open Toujours Travel and Tours.

 

Guests at the Grand Launch

During the formal opening of the agency at its BGC headquarters last April 29 (with Grand Launch held at the nearby Electric Garden), Abi explained that “Traveling with elderly individuals, those who are ill, or people with special needs requires careful planning and consideration to ensure a safe, comfortable, and enjoyable journey. With accessible travel options and thoughtful consideration of one's limitations, the world can still be open and full of wonder, offering unforgettable memories and enriching perspectives, regardless of physical challenges." 

Under the direction of this visionary leader, the company will continue to expand its reach, with plans to open a satellite office in Cebu City by the end of year and another one in California by the beginning of 2026, thus offering clients seamless and stress-free travel experiences worldwide. Abi’s dedication to innovation and client-focused services makes her an inspiring entrepreneur in the travel sector. 

Toujours Travel and Tours: 21/F Unit 2116-17, Park Triangle Corporate Plaza, 12th Ave. cor. 32nd St., Bonifacio Global City, Taguig City, 1242 Metro Manila.  Mobile numbers: (0917) 132-3484, (0927) 234-1030 and (0915) 841-1141.  E-mail: inquiries@toujourstravels.com.  Website: www.toujourstravels.com. Whats App: +1 949 627-6168.  US Toll Free: +1 877 868-7-168.

Pistang Pinoy (Savoy Hotel Manila, Pasay City, Metro Manila)

 

Pistang Pinoy

This May, Savoy Hotel Manila (SHM) will celebrate the Filipino brand of hospitality, tradition, taste and togetherness via the month-long (May 1 - 31, 2025) Pistang Pinoy at Savoy Hotel Manila! This culinary journey, curated by SHM Executive Chef Christian "Kit" T. Carpio, brings the vibrant and classic flavors of the country’s most iconic festivals to life through must-try regional dishes and time-honored classics across the archipelago featured in their weeklong buffets throughout the month. 

 

Savoy Hotel Manila Executive Chef
Christian "Kit" T. Carpio

Two days before the start of this culinary extravaganza, members of online and print media as well as the Department of Tourism's Ms. Sharlene Zabala-Batin (DOT Regional Director, National Capital Region), Mr. Ivanovich Dimitri "Ivan" T. Agote (DOT-NCR Supervising Tourism Operations Officer) and Mr. Gregorio "Greg" Limpin IV (DOT Project Officer for NCR) were invited to sample a preview of the dishes offered.

 

L-R: Ms. Ma Theresa  "Thess" dela Paz (SHM Director for Marketing and Communications), Mr. Ivan T. Agote (DOT-NCR Supervising Tourism Operations Officer), Ms. Sharlene Zabala-Batin (DOT Regional Director for NCR), Mr. Ferdinand "Den" Navarro (SHM General Manager) and Mr. Gregorio  "Greg" Limpin IV (DOT Project Officer for NCR)

SOUP:

Chicken Binakol – A staple at the Ati-Atihan Festival of Kalibo (Aklan), it is a soul-warming and comforting native soup delicately cooked in coconut water, young coconut meat and lemongrass.

 

Chicken Binakol

APPETIZER:

Ilocano Empanaditas – from the vibrant Tan-ok ni Ilocano Festival, it is a golden, crispy Ilocano delicacy stuffed with garlicky longanisa, egg and vegetables.

Ilocos Empanadita

Lucban Longganisa - the star of Lucban’s lively Pahiyas Festival, it is an iconic Filipino sausage known for its garlicky and slightly sour flavor.

Lucban Longganisa, Balaw-Balaw, Mustas, Gulay atbp 

Balaw-Balaw, Mustasa, Vegetables, atbp. – capturing the colorful spirit of the Higantes Festival of Angono (Rizal), it is a vibrant platter of pickled mustard leaves, native vegetables and fermented shrimps.

Sinuglaw

Sinuglaw – A delicacy at the Kadayawan Festival of Davao City, this Mindanao fusion dish is a delicious marriage of flavors and textures of smoky grilled pork and tangy fish ceviche.

 

MAIN COURSE:

Chicken Pastil – A Zamboanga La Hermosa Festival favorite, this flavorful, shredded chicken is served over warm rice and wrapped in fragrant banana leaves.

Chicken Pastil

Lumpiang Sariwa – inspired by the Singkaban Festival of Bulacan, it is sautéed vegetables wrapped in soft crepe, drizzle with rich peanut-garlic sauce and topped with crushed peanuts and fresh garlic.

Inihaw na Tuna Belly

Inihaw na Tuna Belly – Celebrated in the GenSan Tuna Festival of South Cotabato, it is a juicy, flame-grilled dish marinated in calamansi, garlic and spices.

Cebu Lechon Belly

Cebu Lechon Belly – bringing a vibrant spirit to Cebu City’s Sinulog Festival, this centerpiece dish is marinated in herbs and spices, then slow roasted to a crispy and flavorful perfection.  Crisp on the outside and tender on the inside.

Aligue Bringhe

Aligue Bringhe – From Pampanga’s Sinukwan Festival, it is a humble, fiesta-worthy Kapampangan rice dish infused with rich and savory crab fat.

Karne Frita

Karne Frita – a regular at Iloilo City’s Dinagyang Festival, it is a tangy, salty and hearty dish with tender beef slices. Simmered in a tangy soy-vinegar sauce.

 

DESSERT:

Ube Halaya – A highlight of the Panagbenga Festival of Baguio City, Benguet, this purple yam delicacy is velvety, smooth and bursting with earthy sweetness.

Ube Halaya

Jello Fruit Caps - colorful layers of gelatin, nata de coco, and tropical fruits like mango, lychee and pineapple.

Jello Fruit Caps

Manggang Hinog and Suman sa Ibus – from the SuMaKah Festival of Antipolo City (Rizal), delicately steamed suman (a sticky rice treat)  is served with sweet, ripe mango and cashew nuts.

Suman sa Ibos at Manggang Hinog

Leche Flan – a rich, creamy, indulgent, silky and universally loved custard

Fresh Fruit Skewer – a refreshing mix of mangoes, pineapples and watermelon

 

RATES:

* Fresh Off the Flame Lunch Buffet (Monday and Wednesday, 10:30 AM - 2:30 PM) - Php688 (adults) and Php388 (children, 7 to 12 years old)

* Delightful Weekend Buffet (Friday and Saturday, 6 - 10 PM) - Php1,588/pax, with live entertainment

* Lunch Buffet Treats (Tuesday and Thursday, 11:30 AM - 2:30 PM) - Php588/pax

* Sunday Family Lunch Buffet (Sunday, 12 noon - 2:30 PM) - Php1,088 (adults) and Php588 (children, 7 - 12 years old)

 

For dining inquiries, call tel: +63 (02) 5317 2817 or email: dine@savoymanila.com. 

Website: www.savoyhotelmanila.com.ph.

Greener Together: A Gathering of Media Advocates for Sustainable Tourism (Savoy Hotel Manila, Pasay City)

 

Greener Together: A Gathering of Media Advocates for Sustainable Tourism

Last April 10 to 11, the 4-star, 11-storey, 684-room Savoy Hotel Manila (SHM), the Philippines’ Leading Airport Hotel for four consecutive years (2021 to 2024), had the pleasure of welcoming online and print media professionals from the Isabela Media Club (named as such because they all got to know each other very well while covering festivals in Isabela province). All advocates for sustainable tourism, they included bloggers, vloggers, bilingual writers (English and Pilipino), a drone specialist, motoring enthusiasts, and photographers who all share a love of travel, food, motoring and adventure and a passion for telling stories via the written word, photographs and videos.

Check out "Hotel and Inn Review: Savoy Hotel Manila"

 

The Isabela Media Club with SHM executives

Upon arrival, they were all welcomed with glasses of Sampa-Lamigulaman (a welcome drink of brewed Baslur Jasmin Tea, Jasmine arnibal, banana extract and sampaguita gelatin) and, later, by the hotel’s energetic General Manager Mr. Ferdinand “Den” Navarro, a seasoned hotelier and, himself, an OFW for 17 years, together with Ms. Ma Theresa “Thessa” Dela Paz (Director of Marketing & Communications) and Mr. Karlo Evangelista, the hotel’s Compliance Manager and a sustainability champion.

L-R: Mr. Karlo Evangelista (SHM Compliance Manager),
Ms. Ma Theresa Dela Paz (SHM Marketing and Communications Manager),
Mr. Ferdinand Navarro (SHM General Manager)
and Mr. James Luna (SHM Assistant Manager for Engineering)

 

The two-day event, aptly named “Greener Together: A Gathering of Media Advocates for Sustainable Tourism.” began with an immersive tour of the hotel’s Vertical and Rooftop Gardens, where guests enjoy fresh, locally grown produce, reducing the hotel’s dependence on external food sources. 

Mr. Karlo Evangelista (right) showing media how herbs , lettuce and tomatoes
are grown in repurposed laundry chemical containers

Their associates are trained to plant and harvest the produce, which they can either purchase or donate to the kitchen, further reducing both costs and waste and helping to minimize the carbon footprint between garden and plate. 

 

The Vertical Gardens by the poolside

Mr. Den Navarro was commended for leading a holistic sustainability program anchored on three core pillars: People, Planet, and Business—a testament to their dedication to responsible and community-driven hospitality.

 

SHM's elegant Sampaguita Pin with one petal carrying the Philippine flag

Guests also learned about the Sampaguita Project, an initiative by Megaworld Hotels & Resorts (MHR) launched in 2023. The hotel’s commitment to sustainability, it aims to revitalize the sampaguita (Jasminum sambac) industry by incorporating the Philippines’ national flower into its branding. The amiable staff as well as the executives at the hotel proudly wear their sampaguita pins with elegant gold designs, with one petal carrying the vibrant colors of the Philippine flag. 

Check out "Mixing Hospitality and Sustainability at Savoy Hotel Manila"

The sampaguita-infused Sampa-Lamigulaman, our welcome drink
(photo: Mr. Azrael Coladilla)

It also engages the senses—welcoming guests with a specially concocted scent of sampaguita (with a blend of fresh herbs, eucalyptus and peppermint), traditional and nostalgic kundiman instrumental music at the lobby, and Filipino-inspired dishes and drinks—creating an authentically immersive experience.

 

Barbecue Night at the Poolside Bar

The first day concluded with a heartfelt poolside gathering at the Poolside Bar featuring a buffet of grilled favorites, accompanied by live vocal performances. 

SHM Executive Chef Christian "Kit" Carpio 
(photo: Ma Joy Calipes-Felizardo)

Later, we were also served a number of sampaguita-infused dishes and drinks crafted by 47 year old Executive Chef (since July 2022)  Christian "Kit" T. Carpio.  Also the F&B Chairman for Sustainability of Megaworld Hotels and Resorts, Kit  also had stints as the Executive Chef of other hotels such as Lennox Hotel (Dagupan City, Pangasinan, 2005 - 2006), Discovery Shores Hotel Boracay (2006 - 2009) and Richmonde Hotel  (Pasig City, 2009) as well as  St. Luke's Medical Center in Bonifacio Global City, Taguig City (2012 - 2021) and in Quezon City (2009 - 2010).

He was also the Sous Chef of Seven Suites Hotel and Observatory (2000) and Senior Sous Chef at Hilton Manila (2021 - 2022).  He was also a Culinary Arts instructor at O.B. Montessori Center (College Department) in Greenhills, San Juan City (2010).  He also managed his own restaurant in Puerto Princesa City in Palawan (Tio Rod's Restaurant Bar and Lounge (2011 - 2012) and was a co-owner of The Okavango Bar and Restaurant (2001 - 2005).

 

Sampaguita Bliss - a refreshing , Instagrammable drink
(photo: Ma Joy Calipes-Felizardo)

It started with the non-alcoholic, refreshing and sampaguita-infused Tamarind Mojito (tamarind juice with fresh mint leaves, fresh lime, panutsa syrup, Sprite and fresh sampaguita) and the Sampaguita Bliss (honey fresh lemon juice with sampaguita syrup, passion fruit syrup, jasmine tea and butterfly pea tea).  This was followed by a serving of Sampaguita Tartine, an appetizer of toast with smoked salmon, cheese, onion, capers and dehydrated sampaguita.

 

Barbecue Rub Pork Belly

Pan Seared Sea Bass with Rice Pilaf

Tres Leches Sampaguita

This was capped two entrees – Pan-Seared Sea Bass with Rice Pilaf (local sea bass with sampaguita rice pilaf, mango salsa and dried sampaguita) and the Sampaguita Rubbed Pork Barbecue (smoky, tender slices of pork belly smothered with their homemade barbecue sauce). Dessert included the creamy Tres Leches Sampaguita, a crowd favorite. 

SHM's Sampaguita Signature Massage

Later, in the evening and on to the morning of the next day, guests were treated, within the comfort of their rooms, to a relaxing and soothing, one-hour long Sampaguita Signature Massage, so named for the healing sampaguita oil used in the massage.

Salt and Pepper Chicken Skin

 

Melba Toast with Spinach Dip

The next day, prior to our departure we were again treated to lunch showcasing the newest additions to Savoy Café’s menu, again prepared by Chef Kit.  Check out Mr. Ted Claudio's (www.wazzup.ph) interview of Chef Kit, regarding these new dishes in Savoy Cafe's menu here.

We started it off with an appetizer of beautifully golden fried, crispy Salt and Pepper Chicken Skin (tossed with a flavorful blend of salt, pepper and spices, it was served with pinakurat vinegar dip) and Melba Toast with Spinach Dip (Chef Kit’s tribute to the late chef Margarita Fores, it is a warm and creamy blend of spinach, rich cheeses and a hint of garlic). 

 

Pan-Fried Milkfish

Savoy Fried Chicken

The entrees soon followed, starting with Pan Fried Milkfish (marinated deboned Dagupan milkfish with rich mushroom demi glace sauce with toasted garlic) and followed by the Savoy Fried Chicken (marinated with fresh herbs, roasted golden brown and served with vegetables and creamy au jus sauce), crunchy Crispy Pata (deep fried pig knuckles served with a savory, rich and comforting mung bean stew instead of a soy-vinegar dip) and the amazingly good Crispy Dinuguan (a perfect balance of tangy and earthy flavors, it is a rich and savory version of the popular Filipino blood stew dish made with crispy pork simmered in a flavorful blend of pork blood, vinegar, garlic and spices).

 

Crispy Pata with Mung Bean Stew

Crispy Dinuguan

As a token of Savoy Hotel’s commitment to sustainability, each guest received a curated, potted oregano (Plectranthus amboinicus) plant. Additionally, Savoy Hotel Manila donated a sampaguita seedling in each of their names to be planted at the Project PEARLS Learning Center in Bocaue, Bulacan—a simple yet powerful gesture toward a greener tomorrow and stronger local communities. Truly, a day that celebrated culture, sustainability, and meaningful connections.

Invited media's home for the night

 

Potted oregano - a fitting parting gift

Savoy Hotel Manila: 101 Andrews Ave., Newport City, 1309 Pasay City. Tel: +63 (02) 5317-2869.  E-mail: stay@savoymanila.com. Website: www.savoyhotelmanila.com.