Newsmakers

An OMG! Magnum party

THE PEPPER MILL - Pepper Teehankee - The Philippine Star

August 10, 2012 | 12:00am

As a fitting end to this year’s successful Yahoo! Philippines OMG! Awards, Magnum Ice Cream threw an after-party at Prive at The Fort in Taguig City.

The exclusive party was Magnum’s way of celebrating the sweet success of local celebrities who made headlines and were rated most influential by Pinoy netizens.

Party-goers danced to the hottest club music as they indulged in the velvety, smooth goodness of free-flowing Magnum Ice Cream. I have been enjoying Magnum Classic, Chocolate Truffle and Almond for the past two months, with my freezers filled with three boxes of this ice cream I have loved for a long time.

Jean Madrid, Unilever-RFM senior brand manager for ice cream, said, “We are very pleased to have partnered with this year’s Yahoo OMG! Awards. Magnum is a premium brand of ice cream associated with top personalities who love to indulge in a luxurious way. Through this grand after-party, we do not only lay out the red carpet for some of the country’s sought-after celebrities but we also extend a royal pampering they truly deserve.”

The party obviously ended almost at sunrise.

A new buffet destination

If you’re on a hunt for a new buffet dining destination, the Acaci restaurant of Acacia Hotel Manila in the south of the metro is ready to offer you sumptuous local and international cuisines. The hotel is located at the Filinvest Corporate City in Alabang. It is owned and managed by Corporate Holdings Management Inc. (CHMI) through its subsidiary CHMI Hotels and Residences, Inc.

The launch started at the lobby, where guests were served cocktails and hors d’oeuvres. Entertainment was provided by a violin-and-flute duo as the hotel’s sales and marketing team went around to welcome the guests. A toast was given to recognize executive chef Raffy Hubilla with chef consultant Thomas Wenger and vice president for admissions and external relations of Enderun Colleges Tricia Tensuan at his side.

Guests sampled Acaci’s dinner buffet especially prepared by Chef Raffy. The appetizer station featured salad greens with a choice of dressing, chilled seafood, chicken tortilla, barbecued duck, Peking pancakes, spring rolls, beef carpaccio and salmon gravlax. The Asian section included pork sisig, breaded Thai fish fingers and a huge deep-fried grouper. The Western station featured herb-roasted US rib-eye on the carving station. A dessert station filled with cakes and pastries gave the meal a sweet ending.