Hot Stuff, Baby

Eating and writing had to take a backseat for a few months. Food has become but a mere necessity, something that I needed to keep me alive and energized as I run about my daily routine. It’s almost like my world got a bit dreary, almost black and white. I miss the excitement of holding the menu of a new restaurant in my hand, scanning the items and feeling my heart leap out of my chest when I discover a dish with promise. I long for the well-loved dishes at my favorite restaurants, chatting with the servers and owners that I am friendly with and sharing a good laugh with my foodie buddies. Food and writing are two of my greatest loves, and my grown-up responsibilities forced me to neglect them.

One weekend, I made a conscious effort to get back into the business of eating for fun and writing about it. After accompanying Matt at Saturday service, we decided to check out Burgos Circle at Bonifacio Global City. I saw some interesting places that I saved for dinner with friends or family, but Matt and I wanted a meal that was casual, quick and- most importantly- good. We venture to the quieter side of Burgos Circle and found two small restaurants at the ground floor of a residential building- one was Japanese, and the other, Indian. The Indian menu captured our attention, so we settled into a corner table in their small dining room.



Namaste (which is a spoken salutation which originated from Bhuddist India and Nepal) India is owned and operated by the owners of Swagat in Legaspi Village, Makati. The menu boasts of authentic Indian cuisine which consists of both vegetarian and non-vegetarian dishes. Their dining room is simple and cozy, like a neighborhood eatery, but trimmed with a few Indian tapestries and ornaments.



We ordered our lunch from the friendly server (complete with the musical jingling of her coin belt) and requested that the spice level be “medium”. We were forewarned by the menu that all dishes would take 15-20 minutes to prepare, since everything is cooked-to-order, so we patiently waited despite our rumbling tummies. The wait was not unbearable though, as soon we were served our appetizer- Harhabhara Kabab. One look at that dish and I automatically whip out my camera for the first time in months. This starter of vegetarian patties is made of mashed potato and spinach, flavored with coriander, chilies and other spices. The contrast in texture is excellent- from the smoothness of the mashed potato to the subtle crunch of the fried crust and whole almonds. The flavors are so distinctly Indian, and the spice level is perfect for us. This dish is a great alternative to the usual Crispy Papad and Samosas.



With the Naan bread and fluffy Basmati rice, out came our two main dishes- Chicken Tikka Masala and Mutton Kofta.



We love ordering Chicken Tikka Masala at Indian restaurants because of the rich, flavorful sauce. Namaste’s version is just as good as its fine-dining counterparts. What I noticed, though, was that it had a sweetish, tangy, kiamoy-like finish. Not really an Indian food expert, I don’t know if that was a good thing. I liked it, though, and was happy to scoop up the sauce and small chunks of chicken with the Naan bread.



Matt and I also shared the Mutton Kofta, which we were hesitant to order because we have never tried this before. Luckily, the goat meatballs in a thick brown curry were delicious. The meatballs were juicy and perfectly-flavored, while the heady, aromatic sauce was meaty and robust. We will surely order this again when we return with a healthy heap of Basmati rice.



To cleanse our palate of the strong and piquant flavors, we shared a scoop of Kulfi or homemade Indian ice cream. The only flavor available was pistachio, and we did not mind. The kulfi was served in a beautiful copper goblet, and upon closer inspection, had tiny flecks of ground pistachio in it. This is definitely not the seafoam green concoctions you would often find in ice cream stands at malls. Although the consistency could be smoother, I appreciated the authentic flavors of pistachio and moderate sweetness. Matt-who once finished 48 scoops of ice cream in the middle of a harsh German winter- proclaims this to be a winner.

We will surely return to try more of their specialties, and we will definitely order the Mutton Kofta and Harhabhara Kabab again. Our only issue with Namaste is the small portions, but I suppose that is their way of keeping their price point lower. In any case, their hot and sexy Indian spices got me writing again, and that I truly appreciate.



Namaste India
Unit 1A Kensington Place
1st Ave. cor. 29th St., Burgos Circle
Bonifacio Global City, Taguig
Tel. no. (632) 4036088

Shameless Plug for No. 38 Sports Lounge and Grill

The beauty of having a blog is that you can pretty much write about anything you want. People have found several functions for their cyber-journals- self-promotion, creative outlet, marketing tool, and- although nobody would ever admit it- a virtual playground for the narcissistic and self-indulgent.

Lately I have been busy with other things, and my blog- which is my sole artistic outlet for the past couple of years- is left un-updated for almost a month. But now, I think it is time to use my blog for another purpose- to brazenly promote our new baby- No. 38 Sports Lounge & Grill.

This project is a joint venture among my sisters, our cousin and I (with the support of our husbands and parents, of course). People ask: What are four girls doing putting up a sports bar? For some strange reason, this concept came naturally to us. Growing up, we have always enjoyed and appreciated sports, getting a thrill from watching pure athleticism at work and from the excitement and frenzy that it brings about. We love how a sports bar is comfortable and accessible, a place where people can be themselves and not have to worry about wearing collared shirts or having their hair blown-out. Most of all, it’s the kind of place where we can entertain and be entertained, just like in our old home (the number of which was No. 38, hence the bar’s name) where we had fun parties and get-togethers with friends and family.

And, of course, this is a place which we can proudly say has good food. Ask any of our friends and they would surely talk about the food we used to serve in our house. Of course, we would cower in shame if No. 38 Sports Lounge & Grill’s food would pale in comparison.

For appetizers, the popular ones are-



Awesome Nachos- Crispy tortilla chips covered in generous dollops of three cheeses, pesto, aioli, salsa, jalapeno peppers and chili con carne. This is probably our most popular bar food so far, getting rave reviews from all those who have tried it.



Fried Chicken Wings or Chicken Crispers (boneless chicken thigh strips)- lightly covered in a garlic rub and deep-fried, then dipped in one of three sauces: Sweet Teriyaki, Southern Barbecue, or Original Buffalo-Style (Classic, Insane or Please, Stop the Pain!).



Beer-battered Onion Rings- Crispy on the outside, soft and juicy on the inside, served with our house aioli.



Mom’s Fish Fry- Parmesan-crusted strips of Cream Dory, fried until crispy and served with either house aioli or marinara sauce.



Spinach & Artichoke Dip- A creamy mixture of cheese, chopped spinach and artichoke. A party favorite at the original No. 38, served with toasted bread.



Disco Fries- A Tri-State diner cult classic- potato wedges smothered in gravy and melted cheese.

Our dinner entrees are sure to satisfy even the largest of appetites. We take our food seriously, so when we decided on having a predominantly American menu, we made sure that both flavor and size are truly American. Aside from diner staples and pub food, we also included a few of our own recipes. We (and our guests) love-




Chicken Tenders- Beer-battered strips of chicken breast, deep-fried, and served with potato wedges.



Aussie Rib-eye Steak- 300 grams Australian Rib-eye Steak, grilled to your liking and served with mashed potatoes, potato wedges or rice pilaf.



Belly Belly- Baked pork belly with our signature barbecue glaze, served with either mashed potatoes or rice pilaf. Tender and rich goodness that melts in your mouth!



Pasta Carbonara- Penne pasta coated in a cream and egg yolk sauce, one of our favorite comfort foods!



Classic Shepherd’s Pie- Ground beef and green peas simmered in exotic spices, then topped with creamy mashed potatoes.



Sloppy Dawg- Beef hotdogs topped with chili con carne, jalapenos and three cheeses.

Fortunately, we have been getting good reviews from our guests about the food. While we are still getting our sea legs, we decided to open for dinner first. But now, with the steady demand from Makati’s office crowd, we will soon be opening our doors for lunch. We are thinking of serving 3-course lunch specials, which will be within the P300 price range.

So, come and visit us sometime and we’ll make sure you feel right at home. Have some drinks, relax, watch a game, munch on some tasty morsels… You can pretty much do whatever you want (within the bounds of reason). Just like the original No. 38, it is a place to have fun and enjoy each other’s company. The only difference is- this time around- everybody’s invited.


No. 38 Sports Lounge & Grill
114A Jupiter St.
Bel-Air 2, Makati City
Tel. no. (632) 5191806

Giant Pintxos, Spanish Wines and Alka-Seltzer

Unless you’re denser than metal, you have probably noticed that I love food. That’s all kinds of food, actually, from the lowly arroz caldo to haute cuisine. As long as it is cooked right, seasoned properly and served at the proper temperature, all these factors are well-appreciated and most probably it would be a meal I would enjoy. In other words, unless it is downright nasty or just too outlandish (um, monkey brain?), I would be happy to consume it.

That is why I am grateful for having friends that love food as much as I do. There are friends I eat junk food with, those that I do potluck dinners with, and also those that I wine and dine with. I do have acquaintances which are perpetually dieting or vegan or (gasp!) not interested in food at all, but I cannot imagine having a deep and lasting friendship with those types. They’re good people, but just not MY people.

So, aside from my usual posse of food junkies, I also enjoy sharing food and wine with two of my favorite bloggers- Noel and Miguel- whom, over the past couple of years of knowing them, have become my friends as well. Meals with them, so far, have always been great fun. And the wines, well, let’s just say they know their wines, to say the least. So, whenever Matt and I get the chance to have lunch or dinner with them, we are more than happy to attend.





After what felt like ten years, our plans of having pintxos (the Basque version of tapas) and chuleton at La Tienda finally pushed through. When Matt and I arrived, Noel, his wife Catha, and Miguel were already there. As we waited for Miguel’s better-half, Ria, to arrive, we spotted dishes of Boquerones and Chistorra which they were snacking on while waiting. Noel quickly replenished the supply and ordered more for us. Catha remembered, though, that Matt does not eat pork, so she said, “Chinks, I guess we’ll have to finish the chistorra on our own.” I sigh in fake remorse and say, “Yeah, you’re right.”



Finally, Ria arrives and the group is complete. Miguel, who is good friends with Chef Javi and has taken care of the menu for that evening, signals to the staff to begin serving the pintxos. Before those arrived, though, we were served a very refreshing gazpacho called Salmorejo, which is from the Southern part of Spain. The shrimp was visibly just barely cooked and then chilled, going wonderfully with the tomatoes and vinegar in the soup. Like the boquerones and chistorra, this was delicious with Noel’s bottle of Freixinet Elyssia Gran Cuvee Brut. We love this Spanish sparkling wine, with its crispness, refined bubbles and pleasant citrus and apple notes.



The first pintxo that arrived was the Boquerones with Olive Pate. I liked its simple flavors- just very clean, with the sour zip from the marinated anchovies, olive oil and tapenade. At this point I think we already opened my bottle of Laxas Albarino 2008, a dry white wine with pleasant fruitiness just the right amount of mineral that makes it perfect with tapas and seafood. We drank this with the other pintxos as well.



Next up was the Salmon Confit with Pisto (sauteed vegetable typically eggplant, tomato and anything that is of season- Miguel). We started noticing the trend of huge portions with the pintxos, so Noel advised us to skip the bread underneath. Carb-whore that I am, I opted to eat half of the entire pintxo and then pass on the remaining half to Matt. This would have disastrous results later on.



Quickly following this is the Bacalao al Ajoarriero con Gambas- it was a mixture of roasted vegetables with bits of the salted cod and topped by a plump and juicy shrimp. The smokiness of the eggplants combined with the saltiness of the fish was a hit with me, and since this was one of the smaller pintxos, I easily finished it, along with Matt’s shrimp which somehow found its way to my plate.



Everyone’s favorite pintxo- Escalivadas with Anchovies- came up next, and it was delicious, as usual. Even Matt, who is not that fond of eggplants, loves this dish, and always asks for it when we eat at La Tienda. If you visit Noel and Miguel’s respective blogs, you will notice that this is one dish they always order during their meals there as well.



At this point, Matt is already starting to rub his stomach with a look of concern in his eyes. You can imagine our shock when they brought out the last pintxo, the Brocheta of Beef Tenderloin and Bacon with Creamy Rice, Foie Gras and Port Sauce. I had dreams about this dish for days after that dinner. Despite being completely stuffed at this point, I could not stop myself from taking bites of the juicy bacon, that rich foie gras and the tasty arroz. This is something that I could add to my list of favorite La Tienda dishes and I will surely request for this on my next visit. Amazing, amazing dish.



With this dish, we dove into the fabulous red wines Noel and Miguel brought to dinner, starting with Noel’s Berberana Gran Reserva 1973. This is probably the oldest wine I have ever tasted and was quite the educational experience for me. From the deep, rusty hue to the soft, medium-bodied palate, it was definitely matured, dignified even. I noiced the balsamico notes, which Noel also pointed out, and I wonder if this is characteristic of aged rioja or aged wine in general.

We step out for a cigarette break, and the men start to ponder if we should cancel our chuleton at this point. Feeling bold, I reassure them that I would “take care” of the steak and we should go ahead with it. Miguel told Chef Javi to give us a few minutes before bringing out our main course.





As we tried to let our pintxos settle in our stomachs, we continued sipping on the rest of the red wines: Noel’s Bodegas Prado Muga Enea Gran Reserva 2001 and Miguel’s Bodegas Marques de Murrieta Castillo Ygay Gran Reserva Especial 2001. (Matt, already suffering from indigestion at this point, sipped on some Alka-Seltzer.) Both, being relatively young wines, are both much bolder with rich, dense fruit. They went really well with our main course, the chuleton (which was perfectly grilled medium-rare and mildly-seasoned with sea salt) and a side dish of Pimientos. Although bursting at the seams, I stay true to my word and finish off one and a half slices. I look sadly at the untouched portion of the steak, wanting badly to eat more of it, but I soon accept defeat and raise the white flag.





After another much needed cigarette break, we were served a dessert dish I have never tried before- Torejas with Arroz con Leche Ice Cream. The flavors were very subtle, the texture of the torejas was similar to that of our local kakanin (sticky rice pastries), but lighter. The ice cream had a very delicate milky flavor that was perfect after that heavy and decadent meal.



We stayed a bit longer and chatted more about the World Cup, common friends (and foes) and our respective lives. I check if the waitresses were giving us dagger looks, but they were just calmly chatting amongst themselves. After a while, though, the others had to begin their journey home to the south, while Matt and I had to move to a sports bar nearby and meet up with my sister and some friends. It was another good dinner with some of our favorite food buddies, and we look forward to the next one. Not even a surefire bout with indigestion can keep us away.



La Tienda
Polalris St.
Brgy. Bel-Air, Makati City
Tel. no. (632) 8904123

Childhood Memories on a Stick

Ever since we got married last year and moved into our new place together, Matt and I have diligently explored our new “barrio” in search of new food haunts. Although our favorite restaurants in Makati and The Fort can never be replaced, we were happy to have found some good eateries that are both accessible and consistent.

During one of these “explorations”, we passed one of my old family pit stops- Three Sisters’ Restaurant. Since I was not very familiar with that area before, I always knew that it was there but did not know the exact location. Seeing the familiar façade and name brought back childhood cravings and memories that have been locked away for quite a while now.

When my not-so-little sister Queenbee and I were very young (the youngest one- Foxychef- was not even born yet), my parents would sometimes stop outside this popular establishment within a residential area in Pasig and pick us up several sticks of pork barbecue for the ride home. Rain or shine, my Dad would step out of the car, place his orders, and the grill guy would pack the steaming-hot cubes of pork on a stick into a brown paper bag, and then a plastic “sando” bag. The drill inside the car is always the same: 1) Our mom or yayas would break off the sharp end of the stick and then wrap the other end with a paper napkin, 2) My sister and I, mesmerized by the thick, deep-brown sauce and the captivating scent of grilled pork, would continuously blow at our pork barbecues until a tolerable temperature is reached, 3) finally, we get to devour the tender chunks of meat, smearing our hands, faces, clothes and the interiors of the car in the process.



I asked my Dad if this was the same restaurant, and indeed it was, standing on the same location for the past four decades. Three Sisters’ is truly a Pasig landmark, the original one opened in a different location back in 1941 as a panciteria, its pancit bihon legendary even to this day. Throughout its long history, its menu has grown to include other specialties like the popular Filipino dessert halo-halo (a parfait-like preparation containing sweetened beans, fruit preserves, ube, and the like, topped with shaved ice, milk, and sometimes ice cream), beef Caldireta and the now-famous pork barbecue.



One sleepy weekend, Cookie Goddess and I went off to indulge my reawakened childhood cravings. We arrive at the restaurant way past noon, enjoying the quiet dining room, save for a long table of serious-looking, government-types. Aside from some minor renovations, it looks like the dining room has not changed since the 70’s, with the hanging rattan lamps, retro-looking art on the wall, and the thick dark wood fixtures which impart a familiar, musty smell you find in old houses. The vibe is definitely laidback and nostalgic, a setting you would expect to see leafing through your parents’ old albums.

The menu is also classic Filipino fare- Nido Soup, Sinigang sa Miso, Kare-Kare, Lumpiang Ubod, and a selection of grilled meats and seafood. Cookie Goddess and I decide on two rice meals and share one other dish.



Naturally, I order my childhood favorite- two sticks of Pork Barbecue with Java Rice. Their classic barbecue sauce is served on the side, which I evenly poured on top of the pork. The cubes of pork seem smaller to me, although it could be that I’m just bigger now. But the same juicy, smoky flavor remains, the sauce heightening the experience with its moderate sweetness and pleasant tang. I pour a little more sauce on the flavorful rice, inducing eye-rolls and loud grunts from both Cookie Goddess and myself.



I got a few slices from Cookie Goddess’ order- Pork Belly (or liempo) with Java Rice. This was not bad, although we both admit that we have had better. The meat seems to have stayed in a strong vinegar-based marinade for too long, leaving the pork belly with an overpowering sour flavor. We still finished it, though.



We also shared a single order of the famous Pancit Bihon – thin rice noodles wok-fried with vegetables, pork and topped with crushed chicharon. The dish was still piping-hot when it arrived at the table, and at first bite, you know why it has been so popular all these years. The noodles pleasantly tasted of garlic, the vegetable still crisp despite the quick toss in the wok. The chicharon naturally takes everything over the top, adding a flavor dimension only deep-fried pork rinds can give.

As the mid-afternoon sun breaks through the windows of the restaurant, Cookie Goddess and I sit back for a minute and happily pat our content stomachs. This was one of the simpler meals that we recently had, and yet probably one of the most pleasurable. A good meal really has no specific price tag, and comes in the most surprising circumstances. That’s why I think it’s good to revisit old favorites, to rekindle old romances with dishes you have almost forgotten. Luckily, I decided to give this old flame another try, and- unlike nasty exes- Three Sisters’ pork barbecue did not disappoint.



Three Sisters’ Restaurant
United St.
Brgy. Capitolyo, Pasig City
Tel. no. (632) 6314431

Not Just Shawarma

One balmy Wednesday, Matt and I- along with our favorite foodie couple Sanju and Cutie- braved the Baclaran Day traffic and headed to Manila for what should be some really delicious Persian food. With Middle Eastern cuisine quickly being integrated into the Filipino diet (I do not know anyone who has not tried shawarma), I am actually curious to find what could be considered as authentic Keema (ground beef sautéed in spices) and Kebabs. Shawarma Snack Center (SSC) in Ermita comes highly recommended by the abovementioned couple, and so far, Matt and I pointed out that they have yet to disappoint us.



Seeing the imposing two-level restaurant, I quickly assume that this is not just a shawarma joint. At the door, you are greeted by two Egyptian statues that look like they belong in the Guggenheim Hermitage Museum and not in the middle of the former red light district. Once inside, though, the décor is purely utilitarian, save for a few Arabian lamps hanging from the ceiling. There is a display counter with various pickled vegetables and some ready-made dips and salads. What really struck me, though, was the crowd: almost all of the diners were Middle-eastern baby boomers, either sipping tea or sharing a shesha pipe or both. This, if anything, is a strong sign of the restaurant’s authenticity.



We let our friends order for us since, judging from their repartee with the manager, they appeared to be long-time patrons of the restaurant. Matt and I had a few favorites that we told them about and they happily obliged us.




To start things off, we had some Beef and Hummus (sautéed ground beef on top of a chickpea and tahini dip) and Motabal (grilled eggplant and yougurt dip) with flat bread. The beef and hummus was just alright, although I appreciated the fact that they included whole chickpeas to the mix. I love Motabal, even the commercialized variety, so SSC’s version was a winner for me. Matt, who is not a big fan of eggplant, thought so, too.



The mains for sharing came in rapid succession, and our table was almost too small for the amount of food that was coming our way. My all-time favorite Keema did not fail to impress. The flavors emanating from the ground beef was just right- fragrant, oily (in a good way) and with just the right amount of heat. With a little bit of garlic sauce, it was simply off-the-charts. If you love Keema as much as I do, this might be the benchmark for all the other local Persian restaurants.



I admit the Keema can still be subject of debate, but SSC’s Ox Brain is undeniably the best I have ever tried. As we were ordering, the manager said that it was out-of-stock, but seeing our sad, pathetic faces after that, she got some from the original- but much smaller- SSC right across. This is truly the stuff of legend- the brain was generously flavored with garlic and completely devoid of the funkiness you sometimes get from ox brain. The texture was that of a very creamy scrambled egg, its taste similar to that of penoy (the more edible part of the infamous balut). I know that the comparison could not possibly help its case, but you have to try it for yourself. Just dab a bit of it on any protein and the instant effect is that of foie gras- adding instant richness and umami.



We also ordered Beef Kebab, which was a favorite of ours. Unfortunately, it was quite dry and the flavor was oddly overpowering.



Any good Middle-Eastern meal would not be complete without lamb, so we ordered the Sizzling Lamb which was recommended by the manager. It was quite good and Matt liked it a lot because it was extremely tender and seasoned to perfection. I was still fixated on the Keema at this point, so I barely touched it. Matt did not mind, I’m sure.





Another surprise hit was the Chili Liver- sliced beef liver sautéed with green chili. Again, the flavors were so clean that it tasted more like a steak than innards. This dish was perfect with the tasty and fluffy Biryani rice.

To accompany our carnivorous spread, Cutie ordered a refreshing cucumber salad- it was the perfect side dish to balance the fattiness of the meat and the heat of the spices. Simple yet very effective.



Stuffed from our heavy, protein-rich dinner, we needed a little help with digestion. Sanju had some strong Turkish Coffee, while Matt, Cutie and I shared a pot of the equally-strong Rabea tea. To top it all off, we also shared two shesa pipes- one apple flavored, the other lemon. It was a truly delightful experience, smoking that pipe and sipping tea, surrounded by Middle-Easterns as we all watched a World Cup match on the flat-screen. I almost felt like I was in a Turkish café, just absorbing the local color. It felt different, yet comfortable.

We capped-off the evening with a few drinks at Café Havana in Adriatico St., since SSC did not serve liquor, like most Persian restaurants in the country. After some mojitos, beers and a round of shots, we were ready to call it a night, pretty sure that by then, it was safe to sleep after that huge and delicious dinner. No nightmares that night, only sweet dreams about Bradley Cooper and ox brain.



Shawarma Snack Center
R. Salas cor. A. Mabini Streets
Ermita, Manila
Tel. no. (632) 5254541

When Kate Baked

I needed a short pause before writing this entry, not because of the complexity of the topic at hand, but because I needed some time to regain my composure.

After having an excellent meal or a superb bottle of wine, maybe even a phenomenal evening all in all, I give myself some time to step back from my euphoria and look at the meal (or wine, or evening) from a more objective point-of-view. Nothing is more annoying than a gushy writer- an obvious fan (or friend) whose sole objective is to build up the chef or the restaurant and gives nothing by flawless and sparkly information, in turn misleading the reader and giving a false impression.

What makes this entry difficult to write is because I am indeed both fan and friend. Kate Baked Cookies is the handiwork of one of my best friends and fellow food fiend Kate Santos, a.k.a Cookie Goddess. Her home-baked cookies have been famous in our circle (and several others) for a few years now, their popularity continuing to grow, thanks mostly to the (very) satisfied customers who never fail to sing the big, chewy cookies praises.

Having lost my “sweet tooth” after my mom discouraged my chocolate addiction at a young age, very seldom do I have cravings for desserts. Once in a while, I would spot a box of truffles or a slice of cheesecake and, yes, I might get tempted and give in. But, I must admit, Kate Baked Cookies are one of those things that could be devastatingly addicting. Just ask the sexy restauranteur who polishes off a dozen in one sitting, or the French instructor who orders several boxes at a time for him and his wife.




I myself cannot point a finger at what makes these cookies so good. It must be the total sensory experience- from the pretty sky blue box, to the chocolate or butterscotch mounds atop huge discs the size of saucers, to the comforting scent that only freshly-baked cookies can conjure. The texture as you bite into it is undeniably chewy, you can feel its baked goodness almost melting in your mouth. The molten chips of chocolate (in this case, either dark, white or milk chocolate Toblerone) add a sweet creaminess to an already decadent dessert. Am I gushing? Darn it!

Go ahead and try them yourself, they are simply scrumptious. And I’m not just saying that because Kate is my friend.

Photography by Pearl Perlada for Big Bang Studios


Kate Baked Cookies
+639178369112
Katherine.santos@gmail.com
http://katebaked.multiply.com/