Ochi In The City

Social Climbing 101 at The Cove Manila 😂

A couple of weeks ago, I had took up an assignment for When In Manila. If you didn’t know this yet, I contribute for the site as a writer and photographer. The assignment was to cover Steve Angello at The Cove. I took the assignment because I’ve heard of the place and it looks amazing! But looking at the prices, I’d never go there using my own dime because this girl’s got so many other responsibilities to focus on lol. So I eagerly took the chance when WIM offered the assignment.

To be honest, the place intimidates me. Prior to going, I also went to a buffet dinner at Resorts World Manila and get the same feeling. I mean, passing by the casino and all makes me feel like I have so little to offer in this place and like I wouldn’t have the money to actually enjoy myself because everything is just so expensive. Haha I don’t know if that’s just me but just want to put it out there.

Going back, upon arrival, I was going in circles at the parking area because it was chaos down there. Didn’t know where to park and couldn’t find the closest spot to the entrance. Maybe because it’s just my first time but next time, I’m booking a Grab car. I wouldn’t want to go through such hassle again next time I go.

Before entering the Cove, you’ll be greeted by the sight of the casino…and might even be enticed to come in and play a little. Only one thing prevented me from doing so, I didn’t have the budget for it hahaha. Once we got inside, I was in awe because the club was totally amazing. Now I understand why everything is priced as such, but still, not buying. Haha

During my visit, you get to have two types of entrance; Standard (P1000) and VIP (P1500). Standard gives you access to areas that are a bit further from the stage. While VIP gives you access to pretty much everything, except the reserved tables and Cabanas because those you’d have to pay for separately. So yes, I was standing for around 4-5hrs!!! Good thing I wore sneakers ‘cause heels would’ve killed my feet.

Everywhere you go, there’s always someone to assist you so that was great. But one incident ruined my experience. As I was taking photos of the DJ near the stage, there was a crowd of foreigners who occupied the table beside it. And while it’s obviously a birthday party, I didn’t realize they’re allowed to close off almost the entire front part of the stage for their own group. They weren’t even paying attention to the DJ, just minding their own business but it kinda ruined the experience for people like me who actually wanted to jump in and party near the DJ. I guess, that’s what money can buy. I actually saw the guy go to his bodyguard and get a wad of cash for some alcohol they ordered lol. Would I go back?? Find out in the video below! And please subscribe to my channel if you haven’t yet! J

No comments

, by Ochi Bernadas

15-minute recipe

Kitchen Chronicles : Beef Bulgogi

Bulgogi, literally "fire meat", is a gui (Korean-style grilled or roasted dish) made of thin, marinated slices of beef or pork grilled on a barbecue or on a stove-top griddle. It is also often stir-fried in a pan in home cooking. Sirloin, rib eye or brisket are frequently used cuts of beef for the dish. The dish originated from the north area of the Korean Peninsula and is very popular in South Korea.In fact, bulgogi is widespread in South Korea, such as at fancy restaurants and at local supermarkets selling pan-ready kits.(via)

I love Beef Bulgogi! Y’all have noticed how I’ve been posting vegetable recipes so I thought why not share something for the carnivores so here I am, sharing one of my favorite dishes of all time! I never really thought of making my own Bulgogi because I always thought it was complex. But of course I had to find a way to make this at home. With the rising price of goods, eating out is starting to feel like a luxury. Just a head up, this is Instant Bulgogi since I basically got all my flavors from a bottle of seasoning but nonetheless, let’s begin!

Ingredients

Beef (ask the butcher at the supermarket for Bulgogi cuts)

White onions

Bulgogi Sauce

Ginger

Sesame Seeds

Salt and Pepper

Procedure

1. Marinate your beef in the bulgogi sauce overnight. You can do 3-4 hrs but I was able to have the optimum taste when I marinated it overnight.
2. Make sure the marinade is enough to cover the beef. Don’t scrimp on the sauce because you can always add water should the taste be too overwhelming.
3. Heat a skillet over medium heat and saute ginger and white onions for about a minute.
4. Cook your beef for about 2-3 minutes. It doesn’t take a lot of time because they’re thinly sliced. You wouldn’t want to overcook the beef because then they become chewy.
5. After 3 minutes, add the onions but don’t overcook them. I prefer a little crunch so I just saute for about 2-3 minutes and voila, you're done!

To be honest, I think this is a fool-proof recipe since you can always add water if the taste is too strong for you. But even with that, it's still mouth-watering! And really easy peasy at that! If you want, you can also add sesame seeds on top or chopped onion leeks as garnish. I wanted mine as simple as possible because I wanted to evaluate the taste and for something ~instant~ this has my 100% approval! If you do try this recipe, let me know how it turns out!