Source: http://liveinthephilippines.com/content/2010/06/korean-food-in-the-philippines/

Recent opinion survey of frequent travelers heading north towards Subic and Clark Pampanga revealed that the number one most frequently visited fine dining restaurant in Pampanga is Yats Restaurant & Wine Bar located in Clark Philippines.

Hong Kong-based Yats International built this restaurant in 2000 to provide a world-class cozy fine dining restaurant, as well as business meeting facilities and venues for private dinners and social functions in Philippines Pampanga Angeles City Clark Freeport Zone. North Luzon Pampanga Angeles City Clark Philippines was selected for this restaurant because of safety, clean air, absence of traffic and proximity to Manila and Subic. Clark Freeport is located near Manila and Subic. Diners from Manila and Subic can travel north along North Expressway and arrive in Clark in about 70 minutes without having to go through city driving, making this fine dining restaurant very convenient and accessible for guests from Manila.

Yats Restaurant & Wine Bar is general regarded in the Philippines as the best fine dining establishment in the country. Wine Spectator Magazine’s gave out Restaurant Wine List Best of Award of Excellence to 788 restaurants in the world. Yats Restaurant is the only restaurant in the Philippines to receive this award in recognition of its famous 2700-line restaurant wine list that has attracted many wine lovers to visit Clark Pampanga frequently to wine and dine.

Wine tastings are held regularly at this fine dining establishment, each event with a different theme. Popular themes include a tasting of 15 different Cabernet-Sauvignon-dominant red wines, old-world compared against new-world wines and a tasting of 50 years of aged vintage wines.

In addition to the wine cellars of the fine dining Yats Restaurant, more selections are available from the largest wine shop in Philippines, another property of Yats Wine Cellars called Clark Wine Center just 3 minutes away. Guests do not have to pay corkage fee for wines purchased from Clark Wine Center’s Wine Shop. 0922-870-5173 0917-826-8790 for Ana Fe.

Group dinners, family dinners with children, private parties, social or corporate functions and events can be held in this popular restaurant in Clark Pampanga.

For comments, inquiries and reservations click on Click here for inquiry and reservations

Restaurant@Yats-International.com

(045) 599-5600
0922-870-5178
0917-520-4401

Ask for Pedro and Rechel

www. YatsRestaurant.com

Getting to this fine dining restaurant of Angeles City Clark Freeport Zone Pampanga Philippines
How to get to this fine-dining restaurant in Clark Philippines? Once you get to Clark Freeport, go straight until you hit Mimosa. After you enter Mimosa, stay on the left on Mimosa Drive, go past the Holiday Inn and Yats Restaurant (green top, independent 1-storey structure) is on your left. Just past the Yats Restaurant is the London Pub.

Yats Restaurant & Wine Bar
Mimosa Drive past Holiday Inn, Mimosa Leisure Estate,
Clark Freeport Zone, Pampanga, Philippines 2023

Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay

For any assistance in planning and organizing a wedding ceremony, indoor or outdoor garden reception or to find other wedding service providers, Click here to contact us click here

For assistance in hotel and resort bookings in Clark, Pampanga, Philippines, log on to
http://www.HotelClarkPhilippines.com

To buy wine in Manila, Pampanga, Angeles City, Clark or Subic please log on to http://www. ClarkWineCenter.com

To inquire with the highly recommended beach resort hotel in Clark Pampanga visit http://www.ClearwaterPhililippines.com

For more information about Clark, Pampanga, Philippines log on to
http://www.ClarkPhilippines.com

Korean food is casually represented by bulgogi and kimchi. In fact, however, Koreans are proud of their diet, quite varied and full of nutrition. It is richly endowed with fermented foods, vegetables and grains, soups, teas, liquors, confectionery and soft drinks. Kimchi and doenjang paste made of soybeans are the best-known examples of Korean fermented foods, and these have recently become highly valued for their disease-prevention effects. Korea boasts hundreds of vegetable and wild green dishes. The Korean meal is almost always accompanied by a big bowl of hot soup or stew, and the classic meal contains a variety of vegetables. Korean foods are seldom deep-fried like Chinese food; they are usually boiled or blanched, broiled, stir-fried, steamed, or pan-fried with vegetable oil.
Korean Etiquette

Korean families usually eat rice, soup, and three to four side dishes including the sine qua non, kimchi. From each person’s left are arranged rice, soup, spoon, and chopsticks, while stews and side dishes are placed in the center to be shared by all members.
Koreans use a spoon to eat rice, soup, and stews and chopsticks for rather dry side dishes, but spoon and chopsticks are not used simultaneously. Koreans also do not hold their bowls and plates while eating. When the meal is over, the spoon and chopsticks are placed back where they were.
Koreans generally believe that sharing food from one bowl makes a relationship closer. Still, one who does not wish to share the one-for-all dish can courteously ask the host for an individual bowl or plate. Today most Korean restaurants offer individual bowls and plates.
In the olden days, talking was not allowed at the dinner table, but today, eating etiquette has become more liberal. Chopsticks may be used to eat rice.

Source: http://asiasociety.org/style-living/food-recipes/food/meats/the-wonderful-world-korean-food

Clark’s neighbor Angeles City provides nightlife and bars for entertainment. However, most guests prefer to stay inside Clark Freeport for safety and security reasons. It is a popular way for Manila residents to spend their weekends with a getaway trip out of town to wine and dine in Clark Pampanga. Frequent travelers laud Yats Restaurant as the best place to eat, drink and unwind after work or golf in Clark Pampanga.

Traffic along the North Expressway NLEX from Manila to Clark is always light and the new Subic Tarlac Clark Expressway ScTex takes visitors straight into Clark Freeport without going through any towns and cities along the way.

The growing array of hotel resort accommodation, recreation and entertainment facilities, places to unwind and relax, fine dining and family restaurants, bars and pubs makes it increasing easy for tourists and visitors from Manila to spend quality time in a place of leisure in Clark, Pampanga.

Fine dining restaurant in Manila Philippines attracts wine lovers from Manila, Subic, Angeles City Pampanga to travel to Clark Pampanga to wine and dine at Yats Restaurant & Wine Bar. The great wine cellars of this top rated restaurant in Clark offers a wide selection of rare vintages at prices that are substantially lower than other fine dining restaurants, wine bars and hotels in the Philippines.

While in Clark, it might be a good idea to enjoy an evening of wine-and-dine in the fine dining Yats Restaurant and Wine Bar that features an award winning 2700-line wine list. It is located in Mimosa Leisure Estate of Clark Freeport Zone.

For comments, inquiries and reservations click on Click here for inquiry and reservations

Restaurant@Yats-International.com

(045) 599-5600
0922-870-5178
0917-520-4401

Ask for Pedro and Rechel

www. YatsRestaurant.com

Getting to this fine dining restaurant of Angeles City Clark Freeport Zone Pampanga Philippines
How to get to this fine-dining restaurant in Clark Philippines? Once you get to Clark Freeport, go straight until you hit Mimosa. After you enter Mimosa, stay on the left on Mimosa Drive, go past the Holiday Inn and Yats Restaurant (green top, independent 1-storey structure) is on your left. Just past the Yats Restaurant is the London Pub.

Yats Restaurant & Wine Bar
Mimosa Drive past Holiday Inn, Mimosa Leisure Estate,
Clark Freeport Zone, Pampanga, Philippines 2023

Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay

For any assistance in planning and organizing a wedding ceremony, indoor or outdoor garden reception or to find other wedding service providers, Click here to contact us click here

For assistance in hotel and resort bookings in Clark, Pampanga, Philippines, log on to
http://www.HotelClarkPhilippines.com

To buy wine in Manila, Pampanga, Angeles City, Clark or Subic please log on to http://www. ClarkWineCenter.com

To inquire with the highly recommended beach resort hotel in Clark Pampanga visit http://www.ClearwaterPhililippines.com

For more information about Clark, Pampanga, Philippines log on to
http://www.ClarkPhilippines.com

growing grains thousands of years ago, and rice cultivation was introduced to some parts of the country around 2000 b.c. During this time they also grew millet (a type of grass grown for its edible seed), soybeans, red beans, and other grains. They cured and pickled fish, were skilled in making wine and bean paste, and often used honey and oil in cooking.
Chinese and Japanese invasions during the fourteenth through twentieth centuries gave rise to a culinary influence on Korea that remains today. Like the Chinese and Japanese, Koreans eat rice with almost every meal and use chopsticks. Eating with chopsticks means the food is usually cut up into little pieces that are easy to pick up. Food cut this size cooks fast, which cuts down on the use of fuel.
Unlike China and Japan, however, Korea was never a tea-drinking nation. Historically, China and Japan had to boil their water for it to be fit to drink. Korea’s water was pure, which led them to discover other beverages, such as ginseng and ginger drinks (made from herbs of the same name), wines, and spirits. Soo Chunkwa (ginger drink) is often served on joyous occasions during the winter, and especially at New Year’s.
Soo Chunkwa (Ginger Drink)
Ingredients
• ½ pound ginger (the actual root, not powdered)
• 10 cups cold water
• ¾ pound dried jujubes (red dates used in sweet dishes), or substitute brown dates
• 1 jar (16-ounce) of honey
• Pine nuts (can be found at the local supermarket)
• Cinnamon
To prepare jujubes
Note: This step applies only if jujubes are being used. Skip this step if using dates.
1. Wash the jujubes under cold running water.
2. Place them in 4 cups of water and bring it to a boil. Cook for 30 minutes. Cool to room temperature.
Procedure
1. Wash, but do not peel the ginger.
2. Slice it paper-thin.
3. Place the ginger in a large pot and add 10 cups cold water.
4. Bring to a boil, lower heat, and simmer for 2½ hours.
5. Scoop out all of the ginger with a slotted spoon and throw it away.
6. Heat the ginger water to boiling again, and add the honey.
7. Boil on high heat for 5 to 10 minutes or until the honey has been completely dissolved.
8. Let the ginger water cool to drinking temperature (just warm).
9. Place a jujube (or date) at the bottom of each glass.
10. Add the ginger water; top each glass with 2 pine nuts and sprinkle with a dash of powdered cinnamon.
Makes about 10 servings. Soo Chunkwa will keep, refrigerated, for a few days.
3 FOODS OF THE KOREANS
Korea shares many similarities with other Asian cuisines such as the importance of rice and vegetables and cooking methods such as stir-frying, steaming, and braising (food first browned in oil, then cooked slowly in a liquid). As is true of the rest of Asia, Koreans eat far less meat than people in the Western world. Red meat is scarce and very expensive, so it is usually saved for special occasions. Chicken or seafood is more commonly eaten.
Korean food is often very spicy. Red pepper paste, green onion, soy sauce, bean paste, garlic, and ginger are just some of the many seasonings Koreans use to flavor their dishes. The food is served with a bland grain such as rice to cool the heat of the spices.

Dried jujubes, available at Asian specialty markets, resemble raspberries. One jujube is placed in each glass of soo chunkwa (ginger drink). Before they can be used in most recipes, jujubes must be presoaked.
EPD Photos
The Korean way of preparing and eating their dishes makes for healthy eating. Generally speaking, Koreans are thin people. Being overweight is considered a sign of wealth and dignity and seen particularly among the rich, and high officials.
A meal served for a group of people often includes several large dishes and as many as twenty side dishes. Unlike other Asian cuisines, Korean cuisine includes many uncooked vegetables served in the form of salads and pickles. Traditional Korean meals include soup, served hot or cold depending on the season, like kamja guk (kahm-jah gook; potato soup), and hin pap (heen pop; white rice).
Kamja Guk (Potato Soup)
Ingredients
• 2 cans beef or chicken broth
• 2 large potatoes, peeled and cut into bite-sized pieces
• 2 medium carrots, peeled and cut into bite-sized pieces
• ½ cup mushrooms, chopped
• 1 green onion, chopped
• Pinch black pepper
Procedure
1. In a large saucepan, combine broth, potatoes, and carrots.
2. Bring to a boil over high heat, and cover.
3. Reduce heat to low and cook for 10 minutes, or until vegetables are tender.
4. Add mushrooms, green onions, and black pepper.
5. Stir well and cook for 2 minutes more.
6. Serve hot.
Kimchi (pronounced kim chee), a common spicy Korean side dish, is considered a national dish. Kimchi comes in a variety of flavors depending on family tradition. The main ingredients are cabbage and radish, which are fermented with red chilies, salt, and other vegetables. Kimjang is the traditional Korean custom of making kimchi in the early winter to prepare for the cold months.

Kimchi is served with almost every meal in Korea. It is usually homemade, but it may be found in many large grocery stores and specialty markets.
EPD Photos
Kimchi
Ingredients
• 1 cup medium cabbage, chopped
• 1 cup carrots, thinly sliced
• 1 cup cauliflower, separated into small pieces
• 2 Tablespoons salt
• 2 green onions, thinly sliced
• 3 cloves garlic, thinly chopped, or 1 teaspoon garlic powder
• 1 teaspoon crushed red pepper
• 1 teaspoon fresh ginger, finely grated, or ½ teaspoon ground ginger
Procedure
1. Combine cabbage, carrots, and cauliflower in strainer and sprinkle with salt.
2. Toss lightly and set in sink for about one hour and allow to drain.
3. Rinse with cold water, drain well and place in a medium-size bowl.
4. Add onions, garlic, red pepper and ginger.
5. Mix thoroughly.
6. Cover and refrigerate for at least 2 days, stirring frequently to mix flavors.
7. Allow kimchi to sit for 1 or 2 days to ferment. The longer it sits, the spicier it will become.
Hin pap (heen pop; white rice) remains the main staple and is the biggest crop produced in South Korea. It can be eaten in many different ways. There are ogokbap (boiled rice mixed with four grains), yakbap (a sweet rice dish), and over fifty varieties of rice cakes.
Hin Pap (White Rice)
Ingredients
• 2 cups short-grain white rice (not instant)
• 2⅔ cups water
Procedure
1. Pour the rice and water into a deep saucepan, and stir to combine.
2. Bring to a boil over high heat.
3. Boil, uncovered, for 2 to 3 minutes. Stir.
4. Cover pan, reduce heat to low, and simmer rice 20 to 25 minutes, or until all water is absorbed.
5. Remove pan from heat.
6. Keep covered for 10 minutes.
7. Fluff with a fork and serve hot.
Serves 6 to 8.
Other common dishes include kalbi (marinated beef short ribs) and sinsollo (a meal of meat, fish, vegetables, eggs, nuts, and bean curd cooked together in broth).
4 FOOD FOR RELIGIOUS AND HOLIDAY CELEBRATIONS
Traditional Korean holidays have developed under the influence of the seasons, rural agricultural life, and the religions of Buddhism and Confucianism. As of the twenty-first century, traditional holidays still held significant meaning in the daily lives of the Korean people.
Toasted Sesame Seeds
Toasted sesame seeds are an ingredient in many Korean recipes, such as Chap Ch’ae, Ch’o Kanjang, and Shigumch’i Namul.
Ingredients
• 4 teaspoons sesame seeds
Procedure
1. Measure sesame seeds into a small frying pan (do not add oil).
2. Cook, stirring constantly over medium heat 2 to 4 minutes or until the seeds are golden brown (be careful not to burn).
3. Remove the seeds from heat and pour into a large bowl. Crush with the back of a wooden spoon.
The Lunar New Year, or Sol, is the first day of the new year. Koreans traditionally hold a memorial service for their ancestors, after which they perform sebae , a formal bow of respect, to their elders as a New Year’s greeting. The day is always celebrated with a bowl of ttokkuk , or rice cake soup. Other popular foods eaten on Lunar New Year are chapch’ae (noodles with meat and vegetables), pindaettok (mung bean pancakes), and sujonggwa (cinnamon flavored persimmon punch). At weddings, yakshik , a sticky rice ball loaded with chestnuts, jujubes, raisins, and pine nuts to symbolize children, is served.
Chap Ch’ae (Mixed Vegetables with Cellophane Noodles)
Ingredients
• 5 dried black mushrooms (button mushrooms, or one small can of mushrooms may be substituted)
• 1 cup hot water
• 4 Tablespoons soy sauce
• 2 teaspoons sugar
• ½ teaspoon garlic, finely chopped
• 4 teaspoons toasted, crushed sesame seeds (see above on how to make)
• 1 boneless, skinless chicken breast cut into bite-sized pieces
• 1 package cellophane noodles (can be found in the supermarket)
• 6 Tablespoons vegetable oil
• 1 large onion, peeled and chopped
• 3 carrots, peeled and cut into medium strips
• 1 cup bean sprouts
• ½ cup fresh spinach, chopped
• 5 teaspoons sesame oil
Procedure
1. If using dried black mushrooms, put them into a small bowl and pour hot water over them. Soak for 20 minutes or until soft.
2. Marinate chicken: In a medium bowl, combine 2 Tablespoons soy sauce, 1 teaspoon sugar, garlic, 2 teaspoons sesame seeds, and chicken. Set aside.
3. Prepare noodles: Heat 3 cups of water to a boil in a large saucepan. Add the cellophane noodles and return to a boil.
4. Reduce heat to medium to high and cook uncovered, for 5 to 7 minutes or until soft. Drain the noodles and rinse briefly in cold water. Place in large mixing bowl and set aside.
5. Prepare chicken and vegetables: In a large frying pan or wok, heat 1 Tablespoon vegetable oil over high heat for 1 minute.
6. Add chicken mixture and fry, stirring frequently, for 3 to 4 minutes or until chicken is white and tender. Remove pan from heat and add chicken to noodles.
7. When pan has cooled, wash and dry it completely.
8. Heat 1 Tablespoon vegetable oil over high heat for 1 minute. Add mushrooms and cook, stirring frequently, for 1 minute or until soft.
9. Repeat with remaining vegetables, cooking each one separately. (It is not necessary to wash and dry the pan between vegetables.)
10. Add 2 tablespoons soy sauce, 1 teaspoon sugar, 2 teaspoons sesame seeds and 5 teaspoons sesame oil to noodle mixture and mix well. Serve warm or at room temperature.
Serves 2.
Honoring a family’s ancestors is an important part of Korea’s heritage. Four generations of ancestors are honored on the day before the anniversary of a person’s death. Food is served in dishes with special stands to prevent the plates from touching the table. Food is arranged and combined according to strict ancient customs. For example, at least three different colors of fruits and vegetables are set on the table: red fruits and fish to the east, and white fruits and meat to the west. A special dish that may be served is kujolpan , which is served in a nine-compartment dish. These compartments are filled with nine different kinds of brightly colored meats and vegetables. These foods are wrapped in thin pancakes and eaten at the table.
Another traditional holiday in South Korea is called Yadu Nal , or Shampoo Day, on June 15. Friends and family gather at a stream or waterfall to bathe in the clear water, a ceremony they believe will ward off fevers for the rest of the year. A picnic meal is packed and may include mandu (mahndoo; dumplings), sweet rice cakes, grilled fish or meat, and watermelon.
Mandu (Korean Dumplings)
Ingredients
• ¼ pound ground beef
• 1 cup vegetable oil
• 1 Tablespoon vegetable oil
• ½ small onion, peeled and finely chopped
• ¾ cup cabbage, shredded
• ½ cup bean sprouts
• 1 green onion, finely chopped
• 1½ teaspoons black pepper
• Salt, dash
• 25 wonton wrappers (can be found at a supermarket)
• 1 egg
Procedure
1. In a large frying pan or wok, cook meat until brown, mashing with a fork to break into small pieces. Remove meat, using a slotted spoon to drain off fat, and set meat aside in a bowl.
2. Once cool, wash frying pan or wok and dry thoroughly.
3. Heat 1 Tablespoon vegetable oil over high heat for 1 minute.
4. Add onions and cook 2 to 3 minutes or until crisp and tender.
5. Add cabbage and continue to cook, stirring frequently until cabbage is crisp and tender.
6. Add bean sprouts and green onion, mix well, and cook for 1 to 2 minutes more.
7. Remove pan from the heat and drain vegetable mixture.
8. In a large bowl, combine meat, vegetables, salt and black pepper and mix well to make the filling.
9. Place 1 wonton wrapper on a flat surface and cover remaining wrappers with a damp paper paper towel (not dish towel) so they won’t dry out.
10. Beat the egg in a small bowl. Brush all 4 edges of the wonton wrapper with the beaten egg.
11. Place about 1 Tablespoon of the filling mixture just above the center of the wonton wrapper.
12. Fold wrapper in half over filling and press the edges together to seal, forming a dumpling.
13. In a large frying pan or wok, heat 1 cup vegetable oil over medium heat for 1 minute.
14. Carefully place 6 dumplings into oil with tongs and fry 3 to 4 minutes or until golden brown.
15. Turn and fry the other side, 2 to 3 minutes.
5 MEALTIME CUSTOMS
There is little difference in what Koreans eat for breakfast, lunch, or dinner. Breakfast, the biggest meal of the day, may include a cold soup, such as oi naeng guk (oh-ee nayng good; cucumber soup), steamed peppers, and saeng son jon (fish patties). Pulgogi (pool-goh-gee; grilled beef) is one of Korea’s best-known meat dishes.
Pulgogi (Korean Beef)
In Korea, Pulgogi is prepared on a small grill at the table.
Ingredients
• 2 pounds beef sirloin
• ½ cup soy sauce
• ½ cup water
• 1 Tablespoon sesame oil
• 1 Tablespoon sesame seed
• 1 Tablespoon garlic powder
• ½ teaspoon ginger
• 3 Tablespoons brown sugar or honey (white sugar may be substituted)
Procedure
1. Before beginning, place meat in the freezer for 10 minutes to make it easier to slice. Slice beef as thinly as possible.
2. Cut meat slices into bite-sized squares. Lightly score the surface of each square to prevent the meat from curling when cooked.
3. Put the meat pieces into a large mixing bowl. Add all the other ingredients, and stir with a wooden spoon to mix everything together.
4. Cover the bowl and refrigerate for several hours (at least one hour) to allow the meat to absorb the flavors of the marinade.
5. Transfer everything to a large saucepan. Heat over medium-low heat until the mixture begins to simmer. Cover and cook about 30 minutes, until the meat has been thoroughly cooked. Stir every 5 minutes to prevent meat from sticking.
6. Serve with rice and kimchi.
Serves 8 to 10.
Ch’o Kanjang (Vinegar Soy Sauce)
Ingredients
• 4 Tablespoons soy sauce
• 3 Tablespoons vinegar
• 1 teaspoon sugar
• 1 teaspoon green onions, finely chopped
• 1 teaspoon toasted sesame seeds (see recipe)
Procedure
1. Combine all ingredients in a small bowl. Stir to dissolve sugar.
2. Vinegar soy sauce will keep up to a week, covered, in the refrigerator.
Lunch could be kamja guk (kahm-jah gook; potato soup) and mixed vegetables with chap ch’ae (chop-chay; cellophane noodles made from mung bean flour). For dinner, perhaps kalbi guk (kahl-bee gook; beef short rib soup), shigumch’i namul (shee-guhm-chee nah-mool; spinach salad), pulgogi (pool-goh-gee; Korean beef), and steamed chicken is eaten. Of course, all three meals would be served with white rice and kimchi . A good Korean cook will try to include five colors at every meal: red, green, yellow, white, and black. Koreans seldom serve dessert, but often eat fresh fruit instead.
Shigumch’i Namul (Korean Spinach)
Ingredients
• ½ cup water
• 1 pound fresh spinach, rinsed with water
• 2 teaspoons soy sauce
• 1 Tablespoon sesame oil
• ½ teaspoon garlic, finely chopped
• 1 Tablespoon toasted sesame seeds (see recipe)
Procedure
1. In a large saucepan, bring water to a boil.
2. Add spinach, cover, and reduce heat to medium to high. Cook for 2 to 3 minutes, or until bright green.
3. Pour into a strainer. Cool.
4. Gently squeeze out excess water with your hands.
5. Chop spinach and place in a large bowl.
6. Add remaining ingredients and mix well.
7. Serve at room temperature.
Serves 6 to 8.
Meals are considered an important event in the day to Koreans and much time is spent in its preparation. In fact, Koreans find eating so important they want to concentrate all of their attention on it, and consider it impolite to talk while eating. They avoid conversation until the end of the meal. At mealtime, the dishes of food are placed in the middle of the table and individual bowls of rice are set in front of each person.
The Korean table setting is much different than the table setting used in the United States. The tables, finished with shiny red or black lacquer, are only 10 inches high. Diners are seated on cushions placed on the floor around the table. Beautiful patterns in mother-of-pearl decorate the tables. When the table is not being used, it is hung on the wall like a picture.
Students carry lunch boxes to school that are quite unlike those of U.S. students. They are little tin boxes with several compartments built into them for chopsticks, rice, dried fish, and other foods. Small children have small chopsticks, and as they grow bigger, they use bigger chopsticks.
For snacks at home, Korean students like to eat fruit, either fresh or dried, and sometimes little cakes made from sugar, honey, dried fruit, and rice flour. They are much less sweet tasting than the cookies and cakes made in the United States. The popular kimchi is always in the kitchen and easy to eat as a snack.
6 POLITICS, ECONOMICS, AND NUTRITION
Almost all Koreans receive adequate nutrition in their diets, with the World Bank reporting that less than 1 percent of the population is malnourished and nearly all have access to adequate sanitation and safe drinking water. Korean farmers grow enough rice to meet the country’s needs, and fruit growers produce abundant crops of apples, pears, persimmons, and melons. The main vegetable crops are white radish, known as mu , and cabbage. Both are used in kimchi, the national dish.
Source: http://www.foodbycountry.com/Kazakhstan-to-South-Africa/Korea.html

Wine lover’s choice – Yats Restaurant and Wine Bar – for the most impressive and practical wine list in the Philippines, over 2700 selections, enough to satisfy the most fastidious connoisseurs. Wine lovers and gourmand foodies from Hong Kong, Singapore, Japan, Korea and Malaysia dine at Yats Restaurant & Wine Bar when they visit Philippines and bring home some rare vintage wines too. This restaurant is already well known in Clark Pampanga.

An excellent wine list is not just about 1st growth and cult Cabernet but a seemingly unending selection of affordable aged vintage wines that are not available anywhere else, not even in the best wine shops around town. Yats Restaurant has just that. In fact, wine lovers from Manila, Cebu, Subic and Pampanga travel frequently to this to rated restaurant to enjoy its fine vintage wines, certainly the best in Clark Pampanga and vicinity.

Best restaurant in Clark Pampanga offers more than just great food and good service but a complete fine dining experience. Manila dining guide lauds Yats Restaurant for its award winning wine list befitting a world class fine dining establishment. One of the common complaints of residents of Manila with the restaurants and resto bars in the city is that these dining outlets offer a wine list that is expensive and does not have interesting selections. This mires the overall dining experience even if the food is good and the service is excellent. Fine dining restaurants in Manila are working hard to upgrade their overall product and services by upgrading their wine lists. For most restaurants, this takes a long time.

Visitors to Clark Philippines and Angeles City no longer suffer from lack of choices for places to eat out or wine and dine. Clark Philippines reviewed over 50 establishments and came up with three top choices in guide to best restaurant in Clark Freeport

Clark Philippines lists Top Three Restaurants in the Clark Freeport Zone and Angeles City areas of Philippines Pampanga province. Clark Freeport is a bustling new cosmopolitan city complete with its own Clark International Airport.

Topping the list is the famous fine-dining Yats Restaurant and Wine Bar located inside Mimosa Leisure Estate of Philippines Clark Freeport.

This restaurant in Pampanga Philippines is highly recommended by food critics and frequent diners in Manila as a place to wine and dine in Angeles City Clark Freeport Zone. Although it is a famous fine dining restaurant with an award winning 3000-line restaurant wine list, Yats Restaurant is also a popular restaurant for family with children. Aside from French Mediterranean haute cuisine, this restaurant also serves healthy food and the best vegetarian cuisines in the Philippines.

For comments, inquiries and reservations click on Click here for inquiry and reservations

Restaurant@Yats-International.com

(045) 599-5600
0922-870-5178
0917-520-4401

Ask for Pedro and Rechel

www. YatsRestaurant.com

Getting to this fine dining restaurant of Angeles City Clark Freeport Zone Pampanga Philippines
How to get to this fine-dining restaurant in Clark Philippines? Once you get to Clark Freeport, go straight until you hit Mimosa. After you enter Mimosa, stay on the left on Mimosa Drive, go past the Holiday Inn and Yats Restaurant (green top, independent 1-storey structure) is on your left. Just past the Yats Restaurant is the London Pub.

Yats Restaurant & Wine Bar
Mimosa Drive past Holiday Inn, Mimosa Leisure Estate,
Clark Freeport Zone, Pampanga, Philippines 2023

Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay

For any assistance in planning and organizing a wedding ceremony, indoor or outdoor garden reception or to find other wedding service providers, Click here to contact us click here

For assistance in hotel and resort bookings in Clark, Pampanga, Philippines, log on to
http://www.HotelClarkPhilippines.com

To buy wine in Manila, Pampanga, Angeles City, Clark or Subic please log on to http://www. ClarkWineCenter.com

To inquire with the highly recommended beach resort hotel in Clark Pampanga visit http://www.ClearwaterPhililippines.com

For more information about Clark, Pampanga, Philippines log on to
http://www.ClarkPhilippines.com

CEREMONIAL FOOD
During the Choson period, ceremonies were an important part of every family household and as a consequence, special goods for those ceremonies were developed. In particular, on the occasions of marriage and Hwan-gap, a special table-setting was arranged, which featured a variety of foods stacked to about 30-50 centimeters high in a shape of a big cylinder. It was a matter of course that long years of experience was needed to stack to products successfully. Of the many ceremonial dishes, rice cakes and confectionaries were popular.
Rice cakes, or ttok, are made of rice, and beans or other grains. In ancient times, rice cakes were eaten both during ordinary meal times and during ceremonies of rituals. It was only later, after the Three Kingdoms period, that rice cakes became primarily associated with ceremonial foods. Thus, rice cakes boast of a long tradition in the Korean history. Being indigenous and widely favored, there are many varieties. Rice cakes fall into three categories by cooking methods; steamed, and hen pounded, and fried. Most of them are made of rice, but other ingredients such as bean, red bean, chestnut, flowers, and herbs are also added to make variations of marvelous flavors, scents and colors. The records of Choson show as many as about 250 different types of rice cakes.
Traditional confectionaries are mostly made of wheat flour, honey and oil. Since these ingredients were rare in Korea, the confectionaries were prepared only for parties and ceremonies. Some popular traditional Korea confectioneries include yakkwa, kangjong, tashik, chon-gwa, yot-kangjong, and kwapyon.
Yakkwa is made of wheat flour kneaded with oil, honey and alcohol. The batter is fried and then dipped into honey. Yakkwa comes in different sizes and shapes. It was often made in the shape of flowers or fish, and during the Choson period, some yakkwa were prepared as large as 7 centimeters wide and long and 3 centimeters thick. They were displayed in stacked form.
Kangjong is made of glutinous rice flour mixed with alcohol. The batter is kneaded, divided, and then dried. The dried batter is fried and coated with honey.
Tashik (Powdered grains and pollen) is kneaded with honey and shaped into decorative molds. Beans, pine pollen, sesame, and rice usually used.
Chon-gwa is made of ginsen, Chinese quince, ginger, lotus root, steamed rice, and jujube, which are boiled in honey.
Yot-kangjong are roasted beans or sesame mixed with grain-glucose and then hardened.
Kwapyon is made from the flesh of strawberries, wide berries or cherries smashed up and hardened in honey.
TABLE MANNERS AND TABLE SETTINGS
From ancient times, Koreans have used a spoon and chopsticks are their eating utensils. The spoon was for scooping steamed rice, soup and stew, while chopsticks were used to eat a variety of prepared side dishes. Koreans are trained to use the spoon and the chopsticks correctly from childhood. Using both of these utensils at the same time is considered bad manners.
Meals were served on either high or low tables until the Koryo Dynasty. However, during the Choson Dynasty, the low table came to be predominantly used due to a type of under the floor heating system (ondol) that came into vogue at that time. The tables were often beautifully shaped and decorated. During the rituals and palace ceremonies, however, the high tables continued to be used, preserving the ancient tradition. Nowadays, the seated dining table with chairs is becoming popular while many families still use low tables.

A Traditional Korean Meal
Pansang is the usual meal of steamed rice, soup and side dishes.
Changkuksang is the main dish, and it is arranged with kimchi, cold greens, mixed vegetables, pan-fried dishes, confectionary, fruit and fruit punch. This simple meal can be served as lunch as well.
Chuansang – Alcoholic drinks (chu) and accompanying side dishes (an) are set on the table. The dishes vary depending on the kinds of liquor or wine.
Kyojasang is a large table prepared for banquets. Alcoholic beverages and a large variety of side dishes, rice cakes, confectionaries and fruit punch are all placed on the table. After the liquor is finished, noodle soup is served.

The Traditional Ceremonial Meal
Paegil (100th day after the birth of a baby) – Steamed rice, brown seaweed soup, white rice cakes, rice cake balls.
Tol (first birthday) – Steamed rice, brown seaweed soup, white rice cakes, rice cake balls, rice cakes of five different colors steamed on a layer of pine needles.
White rice cakes represent sacredness, rice cake balls, escape from misfortune, and rice cakes of five different colors, the five elements and the five virtues.
Marriage – The parents-in-law of the bride and bridegroom both prepare special dishes to express their mutual happiness and congratulations. The food includes fruit, confectionaries, and rice cakes which are stacked 30-60 centimeters high. This kind of table setting is called, “kyobaesang.”
Hwan-gap (60th birthday) – Kyobaesang is also prepared to celebrate one’s 60th birthday.
KIM CHI
Kimchi is a uniquely pungent mixture of fermented vegetables and its variations amounted to roughly 80 kinds of dishes during the Choson period. For spring, summer and fall consumption, kimchi was cured in a small quantity, but for the winter months, large quantities were made so that it could be eaten over three or four months. The kimchi-curing for the winter season was called, “kimjang” and was usually done in late November.
In ancient times, kimchi was made of greens picked and salt or a salt and alcohol mixture. By the end of Unified Shillan ad the beginning of Koryo, sliced-radish kimchi pickled in brine became popular. Soon thereafter chili was introduced to Korea around 1500 and it was added to make kimchi as well. During the late Choson era, powdered chili, together with chotkal (fish or shellfish paste), bcame the favored ingredients in kimchi. In the southern regions, the chotkal was amde of anchovies, while in the northern regions, croaker and shrimp chotkal were more popular. The climatic differences of each region affected the taste of kimchi as well. In warm places, chotkal andchili poweder were used in abundance so that kimchi could be prevented from going bad. On the other hand, kimchi made in colder areas was less salty and pungent. Today, many firms are mass-producing kimchi.
Kimchi
Tangy and hot, it’s the accent and counterpoint to a traditional meal of rice and soup, but nowadays, kimchi is turning up in pizzas and burgers, making it a most versatile ingredient, not to mention the test of a good cook. Even bachelors who can hardly cook to survive know how to transform leftover kimchi and rice into sizzling fried rice or bubbling kimchi stew.
The process of making kimchi is an excellent example of how Korean women approach cooking. (Most men never enter the kitchen, and most women learn how to cook only after marrying and under the tutelage of their mothers-in-law.)
Measurements? A handful of this, a pinch of that. Food processors? Bare hands rigorously pound, mash or rub. Fingers are dipped into the sauce for a taste. Seasonings are adjusted drop by drop. The best makers of kimchi are “old hands,” literally, because Korean cooking is very much a manual-intensive labor and the best cooks are said to have a magic touch.
No recipe book can substitute for the year of trial and error necessary to develop tastebuds to detect subtle variations of flavor and the intuition to season accordingly. in the past, all the women who married into one family learned to make kimchi in the same kitchen with their mothers-in-law. The family’s distinctive flavor of kimchi has been handed down through generations.
These days, fewer women have the time or space to make kimchi in the traditional way. With nuclear families now the rule, urban households living in apartments are unable to join together for Gimjang, the annual winter kimchi making during which enough batches are made to last several households all winter. Kimchi used to be stored underground in earthenware jars that aided the fermentation process, but nowadays, special containers and even refrigerators are being developed to allow modern women to make smaller batches all year round.
The easiest and quickest kimchi to make is mul kimchi, or water-kimchi. Slightly sweet and very refreshing, it’s the perfect comlement to heavy, rich dishes. Unlike most other forms of kimchi, this one does not require fermented salt shrimp paste (jeotgal), and is fermented within days.
Becoming an International Favorite
Kimchi is a “great cultural myth from the old dynasty era of ancient Korea…” There is a superbly palate-pleasing kimchi to delight every taste. A global favorite, kimchi is a food that adds zest to all kinds of meals and its appeal cuts across all social, economic, ethnic and geographical boundaries. Kimchi is an exotic, super spicy side dish. While no one is quite sure whether kimchi is a pickle or a salad, its wide range of flavors, types and styles make it a palatable part of an irresistible side-dish, a great appetizer, and a naturally cultured healthy raw vegetable. Kimchi has been served daily with every meal throughout generations of Korea for thousands of years. Kimchi sparkles with the flavor of garlic, ginger, scallions and chilies. Kimchi adds zest to all goods. Kimchi is an excellent contributor to the human body. Unlike other similar foods, kimchi has its own unique nutritional value of promoting health and preventing disease, there is “none better” and it is “well worth” to the human diet.
A study of kimchi history reveals that people were enjoying kimchi’s unique goodness more than 4,000 years ago. In about 2030 B.C. the inhabitants of northern India brought seeds of this vegetable to Mongolia, and the preservation of greens with other vegetables soon became common as cultured raw vegetables. Kimchi is the most versatile food. In Japan and Korea it is served as a side dish. An impressive range of all kinds of kimchi is becoming very popular in America, Hawaii, Asia, the Middle East, Europe, and way down under in Australia. Indeed, it is found and enjoyed almost everywhere nowadays. Kimchi is never fickle where flavor is concerned. Its tantalizing taste attracts particular eaters.
In Japan, Korea, and both northwest and southeast Asia, each person munches an average of ten to fifteen kilograms of kimchi a year. In South Korea alone, that is about four hundred tons per year or more of kimchi consumed than any other vegetable.
Currently, kimchi has become a popular health food in the “New World” ever since the first immigrant settled in the Hawaiian Islands and North America from many Asian countries. The kimchi patch provided great emotional comfort to those under exiled conditions far away from their homeland. Kimchi touched and appealed to many ethnic settlers who started making kimchi and spoke enthusiastically its zesty flavors.

Believe in Beauty
In both Eastern and Western history, the most famous femme fatales, Cleopatra and Yang Gyuibee, were devoted eaters of cultured raw vegetables, and believed that cultured raw vegetables had made them more beautiful. Queen Elizabeth was another royal cultured raw vegetable fancier. The Emperor of the Han Dynasty enjoyed this vegetable everyday, and fighting men from the days of Julius Caesar’s troops through the time of Napoleon on up until today have found them a delicious addition to drab soldiers’ meals. During both the Korean and Vietnam wars, the Korean government drafted kimchi into the Korean armed forces diet and earmarked almost 90% of shelf-stable (canned) kimchi production for the Army, Navy and Marines. Going even further back, there is a reference to a sailor’s salted and cultured raw vegetables in the eleventh book of the “Odyssey.”
Kimchi is popular and is becoming more popular. For thousands of years in various forms “the famous and the not-so-famous” have enjoyed its unique ability to please the palate for cultured raw vegetables. Whether or not Cleopatra and Yang Gyuibee were right and this type of vegetable actually made them more beautiful, millions of cultured raw vegetable eaters for countless centuries agree that it has limitless appetite appeal. Everybody’s favorite, it adds sparkle and zest to any food: a sandwich, a salad, a banquet, a snack…. or is delicious when accompanied with rice, noodles and eaten with every main dish as a great functional appetizer or a perfect side dish.

The Humor in Kimchi
Kimchi is a happy and cheerful food and more than a hundred different types of kimchi offer something to appeal to every personality and taste. The Koreans build kimchi awareness with humor, for example, they say “smile with kimchiiiii’s sound!”, instead of “cheese!” when they are taking photographs.
The fine autumnal harvest season is the right time for kimchi making for the long winter months. Every household is customarily and consistently serious in their efforts to preserve the best possible product for the family and other kimchi-fanciers, eaters or adorers in every neighborhood. At the same time, they recognize the nearly unlimited opportunities in keeping people’s awareness of the role of the cheerful kimchi in brightening a meal or a day. Koreans say that the surest way to get an honest laugh is to talk about kimchi. Throughout the nation, many cities, counties, and villages traditionally have their customary events like new-kimchi-festivals, kimchi-fairs and or kimchi making contests, mostly in autumn, when new crops are harvested to celebrate the abundant blessings from God in their happy and healthy lives.
It is believed that a woman’s housekeeping skill or quality is mainly evaluated by “how to make and preserve kimchi best” in their home throughout all generations from ancestors until now. Kimchi is also used as a raw material or an ingredient for a variety of other delicious dishes. Thus, making, preserving, and eating kimchi is a naturally healthy, wealthy food pattern Koreans have cherished and inherited. ‘How to make Kimchi’ for the Korean diet is not merely a proud, but an unavoidable mission to the people and the nation.
Now, kimchi makers are planning to organize an international event, “the World Kimchi Fair” with cooperation between the North & South Korean Ministries of Culture to explore their ancestors’ mythic wisdom of unique food culture in the year 2002 in Seoul, Korea.

Beyond an Exotic Dish
Kimchi is naturally cultured raw vegetable that originated in ancient Korea. Kimchi has been served daily in every household at every meal throughout generations of the nation for thousands of years. Kimchi sparkles with the flavors of garlic, ginger, scallions and chilies. Kimchi adds zest to all foods. Kimchi is an excellent contributor to the human body. Unlike other similar foods, kimchi has its own unique nutritional value of promoting health and preventing disease; there is “none better” and it is “well worth” for the human diet. It adds spice, flavor, and an appetite to meals and joy to living. Cheerful and bright, the flavor-packed kimchi is a friendly favorite that enlivens a meal and lifts the spirits.
The power of kimchi is the power of peaceful, prosperous people who smile while working, instead of laughing at work. Because theirs is an ancient wisdom, Koreans have had an immense opportunity to note what is sound and what is likely to be of enduring value. In addition, since their is the food that has historically brought mankind a chuckle as well as refreshment, they are perhaps a little closer to the well springs of honesty and good cheer. They know that the ability to smile at oneself is a compliment to one’s accomplishments, the reward of reasonable men, and the sign the humanity is in a happy condition.

Kimchi’s Potential
Although kimchi is similar to sauerkraut and other pickled products in its method of fermentation, it differs from them because of the mixed spices and salt concentration that are used. In Korea, kimchi is served as a staple food and many “cooking with kimchi” recipes have appeared during recent years. Kimchi is served in Japan as a “health food.” Thousands of professional scientists are working in kimchi research teams with an industry team functioning along side them.
There is the Kimchi museum, the Kimchi Foundation, the Kimchi Research Institute as well as Kimchi science departments in colleges in Korea. All of these institutions and programs’ approach to research means that overlapping disciplines develop a comprehensive method of coping with research problems.
As many as 500 or more agricultural co-operations, academic institutions, science and technical programs, and big or small private industrial firms throughout the nation co-operate in devising ways to improve the product. Working through state institutions, the research program co-ordinates activities concerned with such aspects as horticultural breeding for better raw materials, quality controls, improving ideal flavor, ensuring shelf stability, culturing and preservation studies, packaging required, postproduction handling, and controls. Changing food patterns created the need for conveniently packed kimchi products. This in turn, required new types of products and completely different packing techniques.

Cabbage Agriculture
One ancient record shows that types of cabbage were introduced into China in the second century B.C. Another record shows more than 40 centuries ago the peripatetic cabbage began a journey that carried the cured raw vegetables from India to every section of the globe except for the Arctic and Antarctic.
A study of the history of kimchi reveals that people have been enjoying some form of cured (fermented by natural process) vegetables, usually cabbage, for more than four thousand years. At about 2030 B.C., the inhabitants of northern India brought cabbage seeds to a valley region in the southern part of China. The preservation of this vegetable in brine became the common throughout China, Mongolia, and the Korean peninsula. However, the particular form of seasoned, then cured, begetable product that is now known as kimchi was developed only in the Korean peninsula.
Long before man began to write a record of history, cured raw vegetables were excited palates and creating tastier meals. Kimchi, a well seasoned traveler, makes friends and sparks appetites wherever it goes. In the beginning, kimchi was introduced overseas only by its own people. During the Korean war however, the UN troops who were stationed in both North and South Korea became kimchi eaters. Then the troops eventually became proponents of kimchi in their own home countries. Kimchi is no longer a mere side dish or condiment for the Korean diet alone.
It has now become a favored super spicy pickle in many countries throughout Asia, Europe, North America and Latin America, as well as in Australia in recent years. Kimchi deserves its popularity because of its unique component of natural flavors: hot, sour, sweet, salty, and spicy aromas. All of these flavors are recognized as basic food tastes, and their inclusion in a single dish is both distinctive and wholesome.
During the war in Vietnam, the South Korean government commissioned scientists to create kimchi for soldiers in a plant near Seoul. In the summer of 1966, “kimchi-in-tin” products were finally shipped and served to the Korean troops in Vietnam. This was the first mass production of kimchi on a modern industrial scale, and was based on scientific research on its long history of kimchi in Korea. The first academic research paper about the science of kimchi, exploration on the phenomenon of kimchi fermentation, the food value of kimchi, and its function to human diet and so forth, was presented to the 2nd. International Conference of Food Science and Technology in Warsaw, Poland, in August 1966. It was also acknowledged as the first original research paper about kimchi in English. Thus, kimchi has been a part of the global cuisine for almost four decades. At present, there are more than 400 industrial kimchi manufacturers in South Korea alone. Although, the exact volume of kimchi production is not known in North Korea, it is probably no less than that of South Korea. Many Koreans acknowledge that the best palatable kimchi has traditionally been produced in certain regions of northern Korea. Pyongyang and Kaesung kimchies were historically graded as the “Gourmet kimchi” of the Korean peninsula from old dynasty era. Although kimchi is is similar to sauerkraut and other cured vegetables in its method of pickling, it differs from them because of the spices and many aromatic vegetables that are used. In Japan, kimchi has been served as a “health food” for more than two decades. In Korea, kimchi is served as ‘the staple’ for centuries and many ‘cooking with kimchi’ recipes have introduced appealing new cuisine in recent years. Coordinated and comprehensive, kimchi industry research consistently improves cultural, pickling, preservation, packing and shipping methods. The result is a superior, mouth watering product of the consumer globally.
An untiring effort to develop the method of modernizing kimchi production from that cottage-industrial scale to a systematically improved manufacturing process in Korea. It has finally achieved a delicacy that is cherished for its pleasantly appetizing super spicy side dish, an exotic pickle of a global palate. While skillfully managing to maintain the original humble purpose of preserving vegetables, kimchi makers have now accomplished an authentic preference of fancy global taste.

Kimchi Packing
The modern kimchi manufacturers use varieties of cabbages and radishes far superior to those used for kimchi is years past. Each species has its own characteristic flavors. Soil, moisture, the climate (mainly surrounding temperature of the growing field), and the location all have crucial effects on developing the right kind of tender, crisp and pungent flavor-packed cabbages for kimchi. With careful precision, they are selected and picked at precisely the time that will provide the tastiest kimchies.
Traditionally, kimchi is prepared and processed in autumn for long term preservation for the winter months when fresh greens are not accessible. It is packed into earthenware pots after the cabbage is marinated with mixed seasonings, then buried underground in the shady backyard of the house. Therefore, the kimchi pots re kept in constantly cool ambient temperatures during the whole period of a winter while kimchi is consumed.
Kimchi researchers and packers have improved conventional kimchi manufacturing practices and ultimately achieved their long cherished desire for delivering ‘a global kimchi’ to the world markets: accordingly, kimchi makers have developed new varieties of super savory flavors and created aesthetic packs of high quality kimchi that have become ‘a global preference’.
However, there are currently three basic packs of kimchi products in modern super markets: 1) Freshly-packed items of salad type kimchi 2) refrigerated items of pickled kimchi 3) Pasteurized items of shelf stable kimchi. These kimchi products are produced on an industrial scale in modern facilities in response to increasing consumer demand in both domestic and foreign markets.
After the wilting period in brine, the cabbages are carefully washed, drained, sorted, and trimmed then marinated with the spicy seasonings selected to impart authentic flavor. This kimchi is firm, crisp, chili-red in color and refreshingly appetizing. Authentic, original kimchi is the major exception. This is wilted and marinated at the industrial facility by a pickling method using mild seasonings and packed in specially selected container for pasteurization. Throughout the entire process of wilting in brine and marinating for freshly packed and for pasteurized kimchi, meticulous quality control procedures assure atop quality product for the consumer. The kimchi has had a long, long journey for the past 4,000 years.
Today, modern methods produce a superb selection of perfect kimchi for people around the world.

Kimchi Potpourri
There are more a hundred different kinds of kimchies prepared to appeal to every taste and fit in with every serving need. Also, there are many different varieties within the four seasonal groups, as well as the three major processing groups: pasteurized, refrigerated and fresh pack.
Pasteurized can be either fermented or pickled. Fermented kimchi preserved and cured by natural fermentation. Genuine kimchi made from cabbages wilted in special sea salt brine, seasoned with typical kimchi ingredient and mixed spices. Current kimchi is made the same as genuine kimchi except for the long term maturation period. Refrigerated may be made in several ways, including placing wilted cabbages in a pickling solution of spice-mixture and keeping them cool, or using partial fermentation followed by refrigeration to slow the process. Fresh pack kimchi packed in spiced-ingredients plus sour vinegar mixture. This sour-cured type tastes like fresh salad kimchi.
The four seasonally different types vary with its different materials and spice stuffing of each season – spring, summer, autumn and winter. The whole cabbage kichi is packed in conventional spice-mixture stuffing for a long term preservation throughout whole winter months. The autumn kimchi is usually seasoned lighter than that of the winter’s.
The summer kimchi is mainly fresh pack or sour-cured type. The spring kimchi is usually combined with other spring vegetables and stocked fall winter vegetables. Often, they are prepared together as fresh spring pack. In spring, there is also some well stored winter kimchi to be found together with newly processed one. It is not only possible to have kimchi year round as a side dish, condiment or an appetizer, but also a wide range of “cook-with-kimchi” recipes is picking up momentum.

Facts About Kimchi
1. Kimchi is ready to eat right from its container all year round. Its firm, tender, crisp texture and its zesy, fully refreshing taste makes an exotic popularity. For kimchi eaters, there is not other food that can attain the same appeal as kimchi.
2. Kimchi satisfies the appetite and is also a perfect relish which enhances the taste of other food: it has 42 mg of vitamin C per 10g, which is more than half of the US government’s recommended daily allowance. It is fascinating to note that when captain James Cook set sail in the 1770′s, he served his seamen a daily portion of fermented, cured cabbage to prevent scurvy, which is now known to be the result of vitamin C deficiency.
3. Kimchi is high in fiber, a food component usually too low in the average American diet. Fiber also add the bulk necessary for proper digestion.
4. Kimchi is rich in minerals and vitamins and is an essential source of thiamine (B1), riboflavin (B2), calcium and iron, all of which are essential components for human health.
5. Kimchi is surprisingly low in calories for a food of such nutritional value, with only 33 calories per cup (less than 15 cal/100g). Hence, it provides a great way to lose weight or just keep it off. Kimchi is versatile, and its low cost and east of serving are among the reasons for its popularity.
6. Kimchi has finally achieved its long-cherished desire of meeting global demand in handy safe containers.

The Versatile Kimchi
Kimchi is versatile, and its natural, healthy, low cost, and ease of serving are among the reasons for its popularity. Kimchi is ready to eat right from the container all year round. Firm, crisp texture and its exotic, refreshing taste make it particularly savory. For many people, there is no other food that can attain the same nutritional value as kimchi. It provides a great way to lose weight or just keep it off.

Source: http://www.asianinfo.org/asianinfo/korea/food.htm

Foodies and wine lovers travel north from Manila to wine and dine at Philippines’ best fine dining restaurant in Pampanga Clark Freeport worth the 60-minutes drive for a memorable evening of good food with vintage wine at Yats Restaurant & Wine Bar. Frequent travelers laud Yats Restaurant as the best place to eat, drink and unwind after work or golf in Clark Pampanga.

Over the holidays, travelers from Manila going to the north for a getaway destination choose Pampanga Angeles City and Clark Philippines as a popular holiday location. Aside from day-time sports and other activities, visitors look for a good restaurant to wine and dine, some bringing their families with children along. Yats Restaurant is one of the most famous fine dining restaurants outside of Manila, located in Mimosa Leisure Estate inside Clark Airbase or Clark Freeport Zone as it is now called. This popular restaurant has become a tourist attraction, a place to visit for those who are in Pampanga, Subic, Angeles City and of course, Clark Philippines.

This fine dining restaurant in Clark Pampanga is also famous for its low carbohydrates “low carb” dishes highly recommended for frequent diners who are on a low fat food and favor healthy food. This is a unique restaurant that can help frequent diners maintain a healthy diet and enjoy delicious fine dining cuisine at the same time. Vegetarian dishes are a specialty here also and so are “halal” cuisines also.

In Clark Pampanga, favorites of frequent diners, foodies and wine lovers are steaks, Wagyu, Foie Gras, lobsters, venison, kangaroo loin, osso buco, veal chops, Kurabuto pork, escargots and a good selection of cheeses to enjoy with fine Vintage port and Sauternes. Cuban cigars such as Monte Cristo, Cohiba, Upmann, Partagas, Romeo Julieta and Trinidad are also available in the Magnum Room which is a wine bar and lounge for before and after dinner relaxation. A good selection of Armagnac, Cognac, Single Malt, Vodka and other liquor is served in addition to the wine vintage wines some served by the glass. This is one of the best place to drink, relax and unwind with friends in Angeles City, Clark Pampanga.

Recent opinion survey of frequent travelers heading north towards Subic and Clark Pampanga revealed that the number one most frequently visited fine dining restaurant in Pampanga is Yats Restaurant & Wine Bar located in Clark Philippines.

Inquiries and reservations

Restaurant@Yats-International.com

(045) 599-5600
0922-870-5178
0917-520-4401

Ask for Pedro and Kiko

Http://www.YatsRestaurant.com

Getting to this fine dining restaurant of Angeles City Clark Freeport Zone Pampanga Philippines
How to get to this fine-dining restaurant in Clark Philippines? Once you get to Clark Freeport, go straight until you hit Mimosa. After you enter Mimosa, stay on the left on Mimosa Drive, go past the Holiday Inn and Yats Restaurant (green top, independent 1-storey structure) is on your left. Just past the Yats Restaurant is the London Pub.

Yats Restaurant & Wine Bar
Mimosa Drive past Holiday Inn, Mimosa Leisure Estate,
Angeles City Clark Freeport Zone, Pampanga, Philippines 2023

Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay

For assistance in hotel and resort booking in Clark, Philippines, log on to http://www.HotelClarkPhilippines.com

For assistance in locating a suitable venue for wedding reception, log on to

http://www.PhilippinesWeddingVenue.com

Numerous meat dishes are available. The most popular of these is pulgogi (불고기), or “fire beef,” which is thinly sliced marinated beef, marinated ribs, unmarinated sliced beef or unmarinated sliced pork. Some call it barbecued beef, and is appreciated by many Western people. It is broiled in a convex slotted brazier with a catcher for collecting the rich juices which can be made into a delicious soup after the meal. Kalbi (갈비), steamed or broiled marinated beef or pork short ribs, is also quite popular, and is more tender than pulgogi. Shinsillo is a delicious mixture of meat, fish, vegetables and bean curd. It is served simmered in a beef broth over a charcoal broiler with a small chimney. It is also sometimes served with eggs and gingko nuts.
Pibimbap (비빔밥) is made from cooked rice mixed with bits of meat, seasoned vegetables, and egg. It is sometimes prepared with koch’ujang (고추장), a red pepper sauce. Genghis Khan is made from thin slices of beef cooked in a broth mixed with vegetables, herbs, and spices. Broiled to-mi (도미) is red snapper served with sweet and sour vegetables. Other popular dishes are takmokam, stewed chicken; sojum kui, beef pieces barbecued on an iron-hot plate then dipped in salt and pepper; and kimpap (김밥), chopped meat and vegetables wrapped in rice and dried seaweed, usually served with a bowl of soup and pickled radishes.
Vegetable dishes are also very popular in Korea. In fact, rice is meant to be the main course of a meal, and the additional foods are intended to enhance its flavor. Naengmyon (냉면) is a single, independent dish of cold noodles, and jajangmyon (짜장면, 자장면) is noodles with black sauce. Mandu (만두) is steamed dumplings.
Soups (국) in Korea vary in taste and potency. Maeuntang (매운탕) is a spicy, hot seafood soup that usually includes white fish, vegetables, soybean curd, red pepper powder, and a poached egg. Twoenjang-guk (된장국) is a fermented soybean paste soup with shortnecked clams in its broth. Miyok-guk (미역국) is a vegetable soup prepared with dried spinach, sliced radish, or dried seaweed. Also popular is a light broth boiled from highly seasoned dried anchovies.
The herbs and spices which give Korean meals such a delicious flavor also carry medicinal properties. Mugworts, aralia shoots, sowthistle, and shepherd’s purse are eaten in the meal to help cool or warm the head and body. Additionally, kimchi is a valuable source of vitamin C.
Korean food, whether a spicy hot kimchi or a mild dish of cold naengmyon, is characteristic of Korean tradition. The serving style of multiple side dishes and at-your-table cooking creates a warm, homely feel. The long and thorough preparation makes the taste completely fill a dish, through the broth cooking and fermentation. Korean food is in a class by itself.

Source: http://www.zkorean.com/about_korea/korean_food_part_3

More and more, frequent diners from Manila, Angeles City, Subic and other major cities in Asia travel to North Luzon Pampanga Clark Freeport to enjoy good food in a romantic fine dining restaurant. On their list of requirements is a good wine list that not only offers a wide selection of wines from different countries but also older vintages that can be enjoyed now and not ten years later. Classic fine dining is the experience that guests of Clark Philippines’ Yats Restaurant & Wine Bar offers to their guests. Although this is an upscale fine dining establishment, families find this famous restaurant of Clark Pampanga to be very children friendly.

Competition for a spot in the top ten restaurants in Manila heats up as frequent diners look for more than just chic decoration and a fancy menu. Top restaurants in Manila are offering not only good food and a cozy ambience but also a wine list that beats the competition. Restaurants in Angeles City and Clark Pampanga are rising to the occasion, offering not only good food and excellent service but also fine vintage wines. Cozy romantic dining rooms also help make these fine dining restaurants in Clark Pampanga a notch above many other restaurants in Manila, Subic and other big cities of the Philippines.

Yats Wine Bar and Cigar Lounge is the new popular spot of nightlife and entertainment in Angeles and Clark Philippines. The there two walk-in cellars, one of which contains some 2000 greatest bottles including the rare 1900 Ch. Margaux, 1974 Heitz Martha Vineyards, 1947 Cheval Blanc, 1961 Latour, a fine collection of DRC Burgundies such as 1985 La Tache, old Dom Perignon dating back to 1964 and am impressive collection of Brunello, Barolo, Vintage Port and great wines from Spain, Germany, South Africa and Australia.

Fine dining Yats Restaurant offers privacy dining facilities for business and social needs. It is a short way out of Manila. Many frequent diners prefer to go out of town to enjoy an evening in a cozy restaurant, good food and fine vintage wine.

For comments, inquiries and reservations click on Click here for inquiry and reservations

Restaurant@Yats-International.com

(045) 599-5600
0922-870-5178
0917-520-4401

Ask for Pedro and Rechel

www. YatsRestaurant.com

Getting to this fine dining restaurant of Angeles City Clark Freeport Zone Pampanga Philippines
How to get to this fine-dining restaurant in Clark Philippines? Once you get to Clark Freeport, go straight until you hit Mimosa. After you enter Mimosa, stay on the left on Mimosa Drive, go past the Holiday Inn and Yats Restaurant (green top, independent 1-storey structure) is on your left. Just past the Yats Restaurant is the London Pub.

Yats Restaurant & Wine Bar
Mimosa Drive past Holiday Inn, Mimosa Leisure Estate,
Clark Freeport Zone, Pampanga, Philippines 2023

Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay

For any assistance in planning and organizing a wedding ceremony, indoor or outdoor garden reception or to find other wedding service providers, Click here to contact us click here

For assistance in hotel and resort bookings in Clark, Pampanga, Philippines, log on to
http://www.HotelClarkPhilippines.com

To buy wine in Manila, Pampanga, Angeles City, Clark or Subic please log on to http://www. ClarkWineCenter.com

To inquire with the highly recommended beach resort hotel in Clark Pampanga visit http://www.ClearwaterPhililippines.com

For more information about Clark, Pampanga, Philippines log on to
http://www.ClarkPhilippines.com

Korean food has various side dish. Favorite side dishes are beantaste soup, broiled beef,fish,cabbage “kimchi”, and steamed vegetables. “the full course Korean meal “is called “Hanjoungshik”.It is composed of grilled fish, steamed short ribs, and other meat and vegetable dishes with steamed rice,soup,and”kimchi”.

“Kimchi” is the best known Korean food. It is vegetable dish, highly seasoned with pepper,garlic,etc. It is served with every kinds of Korean meals and it stimulates the appetite like pickles. Large quantities of “kimchi” are usually made in late fall or early winter for the winter. the making at this time is called “kimchang”. “kimchi” contains amounts of good nutritions such as vitamin C,and fiber.

Koreans also like meat dishes. is one of the famous dish to Westerners. “pulgoki” is generally called “Korean barbecue”. It is marinated in a sause made with soysauce,garlic,sugar,sesame oil ,and other seasonings, and cooked over a fire in front of table. For the other special food, “kalbi” , the short ribs of beef or pork is also good.The recipe is similar to “pulgoki”.

Soups ,”guk” and “cchigue” in Korean vary in taste and potency. Through the history, the soup culture was developed because of the famine or cold weather.When our ancestors were short of food, they made soup with small amount of vegetables and beef bones . Also the hot soup could play a role in protecting the cold . “maeuntang” is spicy,hot seafood soup that includes white fish,vegetables,boybean curd,redpepper powder. “twoenjang-guk” is a fermented soybean paste soup with baby clams in its broth. For the soups, there are other kinds of soups such as “miyok-guk”,”kimchi-cchigue”.

Vegetable dish is also popular in Korea. We, Korean traditionally eat more vegetables with rice in main meal than meats and the vegetable dishes are various in kinds and tastes. Korean call dishes made with only vegetables “namool”.There are two kinds of which are “saengche” , cold and raw “namool” and “saengche” , warm and steamed “namool”.

Korean table settings are classified into the 3-”chop”,the 5-”chop”, the 7-”chop”,9-”chop”,12-”chop” setting according to the number of side dishes served except rice,soup, and”kimchi”. The average family takes three or four sidishes. When a family hold celebrations or party ,a dozon or more delightful dishes are served. Korean food is shared by diners in one table,except rice and soup. All the dishes but hot soups are set at one time on a low table at which diners sit to eat.Chopstick and spoons are used for eating. Different from Japanese and Chinese,Korean use more thin chopstick made by metal,not wood.

Generally, the Korean diet uses much grains and vegetables which add fiber and protain from both vegetables (bean curd, beansprouts,bean paste, ,soy sauce) and meats.Korean food has moderate calories and low fat and sweet taste- very healthy and well-balanced. The Korean diet is changing and the Korean food industry is developing as fast as the speed of train. Even though the Western style and fast food diet are more and more famous in Korea in terms of curiosity and conveinence, the basic diet remains.

Source: http://iml.jou.ufl.edu/projects/students/hwang/character1.htm

Recent opinion survey of frequent travelers heading north towards Subic and Clark Pampanga revealed that the number one most frequently visited fine dining restaurant in Pampanga is Yats Restaurant & Wine Bar located in Clark Philippines.

Hong Kong-based Yats International built this restaurant in 2000 to provide a world-class cozy fine dining restaurant, as well as business meeting facilities and venues for private dinners and social functions in Philippines Pampanga Angeles City Clark Freeport Zone. North Luzon Pampanga Angeles City Clark Philippines was selected for this restaurant because of safety, clean air, absence of traffic and proximity to Manila and Subic. Clark Freeport is located near Manila and Subic. Diners from Manila and Subic can travel north along North Expressway and arrive in Clark in about 70 minutes without having to go through city driving, making this fine dining restaurant very convenient and accessible for guests from Manila.

Yats Restaurant & Wine Bar is general regarded in the Philippines as the best fine dining establishment in the country. Wine Spectator Magazine’s gave out Restaurant Wine List Best of Award of Excellence to 788 restaurants in the world. Yats Restaurant is the only restaurant in the Philippines to receive this award in recognition of its famous 2700-line restaurant wine list that has attracted many wine lovers to visit Clark Pampanga frequently to wine and dine.

Wine tastings are held regularly at this fine dining establishment, each event with a different theme. Popular themes include a tasting of 15 different Cabernet-Sauvignon-dominant red wines, old-world compared against new-world wines and a tasting of 50 years of aged vintage wines.

In addition to the wine cellars of the fine dining Yats Restaurant, more selections are available from the largest wine shop in Philippines, another property of Yats Wine Cellars called Clark Wine Center just 3 minutes away. Guests do not have to pay corkage fee for wines purchased from Clark Wine Center’s Wine Shop. 0922-870-5173 0917-826-8790 for Ana Fe.

Group dinners, family dinners with children, private parties, social or corporate functions and events can be held in this popular restaurant in Clark Pampanga.

For comments, inquiries and reservations click on Click here for inquiry and reservations

Restaurant@Yats-International.com

(045) 599-5600
0922-870-5178
0917-520-4401

Ask for Pedro and Rechel

www. YatsRestaurant.com

Getting to this fine dining restaurant of Angeles City Clark Freeport Zone Pampanga Philippines
How to get to this fine-dining restaurant in Clark Philippines? Once you get to Clark Freeport, go straight until you hit Mimosa. After you enter Mimosa, stay on the left on Mimosa Drive, go past the Holiday Inn and Yats Restaurant (green top, independent 1-storey structure) is on your left. Just past the Yats Restaurant is the London Pub.

Yats Restaurant & Wine Bar
Mimosa Drive past Holiday Inn, Mimosa Leisure Estate,
Clark Freeport Zone, Pampanga, Philippines 2023

Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay

For any assistance in planning and organizing a wedding ceremony, indoor or outdoor garden reception or to find other wedding service providers, Click here to contact us click here

For assistance in hotel and resort bookings in Clark, Pampanga, Philippines, log on to
http://www.HotelClarkPhilippines.com

To buy wine in Manila, Pampanga, Angeles City, Clark or Subic please log on to http://www. ClarkWineCenter.com

To inquire with the highly recommended beach resort hotel in Clark Pampanga visit http://www.ClearwaterPhililippines.com

For more information about Clark, Pampanga, Philippines log on to
http://www.ClarkPhilippines.com

Source: http://www.thestar.com/living/food/article/923997–the-new-seoul-food

Pampanga Angeles City Fine Dining Restaurant serves classic French Cuisine accompanied by matured vintage wines from Bordeaux, Burgundy and Rhone.

More and more guests from Manila travel out of town north to Clark Pampanga to wine and dine in famous fine dining Yats Restaurant & Wine Bar while enjoying fine vintage wine. Best place to go for a romantic dinner near Manila is Yats Restaurant & Wine Bar in Pampanga Clark Freeport. This is a cozy fine dining restaurant that couples can indulge not only in the romantic ambience but also treat themselves to a truly memorable wine-and-dine evening.

Built in 2000 by Hong Kong-based Yats International, a developer and operator of hospitality and residential projects in the Philippines, fine dining Yats Restaurant and Wine Bar has served not only as Pampanga’s highly recommended restaurant and wine lounge, but also as a place where business executives meet to finalize business deals over a nice meal with some fine vintage wine.

Family travelers laud Yats Restaurant as the best restaurant in Clark Pampanga for family dinners. Although this frequently visited resto bar is a top rated fine dining restaurant outside Manila, the dining rooms are very children friendly. The ambience is cozy but upscale, beautiful but relaxing also, making this restaurant a dining venue that is highly recommended by event organizers for family gatherings, group dinners, social and corporate events.

Private dinners can be accommodated in this famous restaurant located in Mimosa, at the heart of Pampanga Clark Freeport. Private rooms suitable for 4 to 24 can be reserved in advance for company and personal functions and events. This fine dining restaurant is a very popular venue for small wedding receptions, social events, company board meetings and annual parties. Residents of Pampanga frequently travel to Angeles City Clark Freeport to hold special group dinners in this fine dining restaurant.

For comments, inquiries and reservations click on Click here for inquiry and reservations

Restaurant@Yats-International.com

(045) 599-5600
0922-870-5178
0917-520-4401

Ask for Pedro and Rechel

www. YatsRestaurant.com

Getting to this fine dining restaurant of Angeles City Clark Freeport Zone Pampanga Philippines
How to get to this fine-dining restaurant in Clark Philippines? Once you get to Clark Freeport, go straight until you hit Mimosa. After you enter Mimosa, stay on the left on Mimosa Drive, go past the Holiday Inn and Yats Restaurant (green top, independent 1-storey structure) is on your left. Just past the Yats Restaurant is the London Pub.

Yats Restaurant & Wine Bar
Mimosa Drive past Holiday Inn, Mimosa Leisure Estate,
Clark Freeport Zone, Pampanga, Philippines 2023

Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay

For any assistance in planning and organizing a wedding ceremony, indoor or outdoor garden reception or to find other wedding service providers, Click here to contact us click here

For assistance in hotel and resort bookings in Clark, Pampanga, Philippines, log on to
http://www.HotelClarkPhilippines.com

To buy wine in Manila, Pampanga, Angeles City, Clark or Subic please log on to http://www. ClarkWineCenter.com

To inquire with the highly recommended beach resort hotel in Clark Pampanga visit http://www.ClearwaterPhililippines.com

For more information about Clark, Pampanga, Philippines log on to
http://www.ClarkPhilippines.com

It’s not a Korean dinner without kimchi, so plan to make this at least 2 days before your party. If you eat a lot of Korean food at home like I do, then you might already have this in your refrigerator. If you’re a late planner, then I hope you’re lucky enough to live close to an Asian grocery store!

2. Bean Sprout Soup (Kongnamulgook)

You can make this the day before your dinner party and it will still taste fresh reheated. Put it in a soup pot and bring to simmer. Take it off the burner, cover it, and ladle it into bowls when you are ready to serve dinner.
3. Seasoned Spinach (Sigumchi Namul)

Sigumchi Namul is served as a cold side dish, so you can make it the day before or the morning of your dinner party and store it in your refrigerator. You can plate it and serve it directly whenever you are setting the table.
4. Stir Fried Korean Noodles (Chapchae)

These sweet potato noodles reheat well, whether you choose to warm them up on the stove or in the microwave. You can make this dish the day before your dinner party or the morning of, and then just reheat and plate it as your guests arrive.
5. Braised Short Ribs (Galbi Jim)

These Korean short ribs require a couple hours of cooking, but then almost no hands-on time after the initial prep work.
6. Barley Tea (Bori Cha)

Barley tea is an easy thing to make after the short ribs are cooking in your pot, and you can serve it directly from your stove since it is good served hot, warm, or cold on ice.
7. Broiled Salmon with Soy Honey Glaze

Broiled fish tastes best when eaten immediately, so this is the one dish that I would try to make right before you are about to eat. But the good thing about this menu is that everything else should be done: kimchi, rice, spinach, and sweet potato noodles waiting on the table, and the short ribs, bean sprout soup, and tea waiting on the stove to be plated and served. Enjoy!

Source: http://koreanfood.about.com/od/reviewsandrecommendations/tp/Korean-Dinner-Party.htm

Manila is fast becoming a city of luxurious fine dining accompanied by fine vintage wine. Not only must a 5-star Italian, French or Continental restaurant offer good food, nice ambience and immaculate service the restaurant wine list must be equally exciting to make the evening of wine and dine a memorable one. One top rated restaurant in Clark Pampanga has been paying special attention to this aspect of fine dining.

This 5-star fine dining restaurant in Pampanga Philippines is highly recommended by food critics and frequent diners in Manila as a place to wine and dine in Subic Angeles City Clark Freeport Zone. Although it is a famous fine dining restaurant in Clark Pampanga with an award winning 3000-line restaurant wine list, Yats Restaurant is also a popular restaurant for family with children. Aside from French Mediterranean haute cuisine, this restaurant also serves healthy food and the best vegetarian cuisines in the Philippines. Private dining rooms are also available in this restaurant for business and personal meetings of 4 to 20 people.

Favorites of frequent diners visiting this popular resto bar in Clark Pampanga are steaks, Wagyu, Foie Gras, seafood, lobsters, venison, kangaroo loin, osso buco, veal chops, Kurabuto pork, escargots and a good selection of cheeses to enjoy with fine Vintage port and Sauternes. Clark Pampanga’s highly recommended restaurant also offers Cuban cigars such as Monte Cristo, Cohiba, Upmann, Partagas, Romeo Julieta and Trinidad. Many fine cigars are enjoyed in the Magnum Room of this cozy and romantic restaurant in Clark Pampanga which is a wine bar and lounge for before and after dinner relaxation. A good selection of Armagnac, Cognac, Single Malt, Vodka and other liquor is served in addition to the wine vintage wines some served by the glass.

Built in 2000 by Hong Kong-based Yats International, a developer and operator of hospitality and residential projects in the Philippines, fine dining Yats Restaurant and Wine Bar has served not only as Pampanga’s highly recommended restaurant and wine lounge, but also as a place where business executives meet to finalize business deals over a nice meal with some fine vintage wine.

For comments, inquiries and reservations click on Click here for inquiry and reservations

Restaurant@Yats-International.com

(045) 599-5600
0922-870-5178
0917-520-4401

Ask for Pedro and Rechel

www. YatsRestaurant.com

Getting to this fine dining restaurant of Angeles City Clark Freeport Zone Pampanga Philippines
How to get to this fine-dining restaurant in Clark Pampanga? Once you get to Clark Freeport, go straight until you hit Mimosa. After you enter Mimosa, stay on the left on Mimosa Drive, go past the Holiday Inn and Yats Restaurant (green top, independent 1-storey structure) is on your left. Just past the Yats Restaurant is the London Pub.

Yats Restaurant & Wine Bar
Mimosa Drive past Holiday Inn, Mimosa Leisure Estate,
Clark Freeport Zone, Pampanga, Philippines 2023

Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay

For any assistance in planning and organizing a wedding ceremony, indoor or outdoor garden reception or to find other wedding service providers, Click here to contact us click here

For assistance in hotel and resort bookings in Clark, Pampanga, Philippines, log on to
http://www.HotelClarkPhilippines.com

To buy wine in Manila, Pampanga, Angeles City, Clark or Subic please log on to http://www. ClarkWineCenter.com

To inquire with the highly recommended beach resort hotel in Clark Pampanga visit http://www.ClearwaterPhililippines.com

For more information about Clark, Pampanga, Philippines log on to
http://www.ClarkPhilippines.com

Source: http://koreanfood.about.com/od/koreanfoodbasics/a/Korean101.htm

Best place to unwind in Angeles City Pampanga Philippines is to wine and dine at Yats Restaurant

Top Fine dining in Manila Philippines, Wine and Dine at Yats Restaurant & Wine Bar, Wine Spectator Best of Excellence Award for top 600 Best Restaurant Wine List in the World, private rooms, vegetarian menus and healthy cuisine available also

Residents of Manila travel out of town for a short getaway up north visit Angeles city, Clark, Pampanga, Philippines to wine and dine and enjoy a special dinner at the best restaurant in the country. Even people from Subic and Cebu travel to Clark to enjoy a special evening and some great food and rare vintage wine at this fine dining restaurant.

Recent opinion survey of frequent travelers heading north towards Subic and Clark Pampanga revealed that the number one most frequently visited fine dining restaurant in Pampanga is Yats Restaurant & Wine Bar located in Clark Philippines.

More and more foodies, critics, connoisseurs, frequent diners and wine lovers from Manila travel out of town north to Clark Pampanga, looking for restaurant that serves the best food in Pampanga, choose to wine and dine in famous fine dining Yats Restaurant & Wine Bar. Most visitors enjoy the fine vintage wines from the cellars of this fine dining restaurant. Some purchase a few to bring back home to Manila.

Many frequent diners from Manila, Angeles City, Subic and other major cities in Asia travel to North Luzon Pampanga Clark Freeport to enjoy good food in a romantic fine dining restaurant. On their list of requirements is a good wine list that not only offers a wide selection of wines from different countries but also older vintages that can be enjoyed now and not ten years later. Classic fine dining is the experience that guests of Clark Philippines’ Yats Restaurant & Wine Bar offers to their guests. Although this is an upscale fine dining establishment, families find the restaurant to be very children friendly.

Private dinners can be accommodated in this famous restaurant located in Mimosa, at the heart of Pampanga Clark Freeport. Private rooms suitable for 4 to 24 can be reserved in advance for company and personal functions and events. This fine dining restaurant is a very popular venue for small wedding receptions, social events, company board meetings and annual parties. Many travel all the way from Manila to hold their group dinners and private parties in this famous restaurant in Clark Pampanga.

Philippines Pampanga Clark Freeport is well known for its safety and security, boasting the lowest crime rates in the country. The absence of traffic and pollution also helps to position Clark Pampanga at the top of tourists’ list of destinations for vacation and get-away from Manila with families and friends.

Wine lover’s choice – Yats Restaurant and Wine Bar – for the most impressive and practical wine list in the Philippines, over 2700 selections, enough to satisfy the most fastidious connoisseurs. Wine lovers and gourmand foodies from Hong Kong, Singapore, Japan, Korea and Malaysia dine at Yats Restaurant & Wine Bar when they visit Philippines and bring home some rare vintage wines too back home from Clark Pampanga.

An excellent wine list is not just about 1st growth and cult Cabernet but a seemingly unending selection of affordable aged vintage wines that are not available anywhere else, not even in the best wine shops around town. Yats Restaurant which is located in Clark Pampanga has just that.

Fine dining Yats Restaurant and Wine Bar is frequently used for private meetings, corporate events and social functions. Located in Mimosa Leisure Estate at the heart of Clark Freeport Zone, this top rated resto bar is a highly recommended meeting destination in Pampanga, Philippines.

For comments, inquiries and reservations click on Click here for inquiry and reservations

Restaurant@Yats-International.com

(045) 599-5600
0922-870-5178
0917-520-4401

Ask for Pedro and Rechel

www. YatsRestaurant.com

Getting to this fine dining restaurant of Angeles City Clark Freeport Zone Pampanga Philippines
How to get to this fine-dining restaurant in Clark Pampanga? Once you get to Clark Freeport, go straight until you hit Mimosa. After you enter Mimosa, stay on the left on Mimosa Drive, go past the Holiday Inn and Yats Restaurant (green top, independent 1-storey structure) is on your left. Just past the Yats Restaurant is the London Pub.

Yats Restaurant & Wine Bar
Mimosa Drive past Holiday Inn, Mimosa Leisure Estate,
Clark Freeport Zone, Pampanga, Philippines 2023

Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay

For any assistance in planning and organizing a wedding ceremony, indoor or outdoor garden reception or to find other wedding service providers, Click here to contact us click here

For assistance in hotel and resort bookings in Clark, Pampanga, Philippines, log on to
http://www.HotelClarkPhilippines.com

To buy wine in Manila, Pampanga, Angeles City, Clark or Subic please log on to http://www. ClarkWineCenter.com

To inquire with the highly recommended beach resort hotel in Clark Pampanga visit http://www.ClearwaterPhililippines.com

For more information about Clark, Pampanga, Philippines log on to
http://www.ClarkPhilippines.com

Enter the wonderful world of Korean food with this overview of Korean cuisine, dining etiquette and food traditions.
About Korean Food

Korean food is casually represented by bulgogi and kimchi. In fact, however, Koreans are proud of their diet, quite varied and full of nutrition. It is richly endowed with fermented foods, vegetables and grains, soups, teas, liquors, confectionery and soft drinks. Kimchi and doenjang paste made of soybeans are the best-known examples of Korean fermented foods, and these have recently become highly valued for their disease-prevention effects. Korea boasts hundreds of vegetable and wild green dishes. The Korean meal is almost always accompanied by a big bowl of hot soup or stew, and the classic meal contains a variety of vegetables. Korean foods are seldom deep-fried like Chinese food; they are usually boiled or blanched, broiled, stir-fried, steamed, or pan-fried with vegetable oil.
Korean Etiquette

Korean families usually eat rice, soup, and three to four side dishes including the sine qua non, kimchi. From each person’s left are arranged rice, soup, spoon, and chopsticks, while stews and side dishes are placed in the center to be shared by all members.
Koreans use a spoon to eat rice, soup, and stews and chopsticks for rather dry side dishes, but spoon and chopsticks are not used simultaneously. Koreans also do not hold their bowls and plates while eating. When the meal is over, the spoon and chopsticks are placed back where they were.
Koreans generally believe that sharing food from one bowl makes a relationship closer. Still, one who does not wish to share the one-for-all dish can courteously ask the host for an individual bowl or plate. Today most Korean restaurants offer individual bowls and plates.
In the olden days, talking was not allowed at the dinner table, but today, eating etiquette has become more liberal. Chopsticks may be used to eat rice.

Source: http://asiasociety.org/style-living/food-recipes/food/meats/the-wonderful-world-korean-food

Recent opinion survey of frequent travelers heading north towards Subic and Clark Pampanga revealed that the number one most frequently visited fine dining restaurant in Pampanga is Yats Restaurant & Wine Bar located in Clark Philippines.

Hong Kong-based Yats International built this restaurant in 2000 to provide a world-class cozy fine dining restaurant, as well as business meeting facilities and venues for private dinners and social functions in Philippines Pampanga Angeles City Clark Freeport Zone. North Luzon Pampanga Angeles City Clark Philippines was selected for this restaurant because of safety, clean air, absence of traffic and proximity to Manila and Subic. Clark Freeport is located near Manila and Subic. Diners from Manila and Subic can travel north along North Expressway and arrive in Clark in about 70 minutes without having to go through city driving, making this fine dining restaurant very convenient and accessible for guests from Manila.

Yats Restaurant & Wine Bar is general regarded in the Philippines as the best fine dining establishment in the country. Wine Spectator Magazine’s gave out Restaurant Wine List Best of Award of Excellence to 788 restaurants in the world. Yats Restaurant is the only restaurant in the Philippines to receive this award in recognition of its famous 2700-line restaurant wine list that has attracted many wine lovers to visit Clark Pampanga frequently to wine and dine.

Wine tastings are held regularly at this fine dining establishment, each event with a different theme. Popular themes include a tasting of 15 different Cabernet-Sauvignon-dominant red wines, old-world compared against new-world wines and a tasting of 50 years of aged vintage wines.

In addition to the wine cellars of the fine dining Yats Restaurant, more selections are available from the largest wine shop in Philippines, another property of Yats Wine Cellars called Clark Wine Center just 3 minutes away. Guests do not have to pay corkage fee for wines purchased from Clark Wine Center’s Wine Shop. 0922-870-5173 0917-826-8790 for Ana Fe.

For comments, inquiries and reservations click on Click here for inquiry and reservations

Restaurant@Yats-International.com

(045) 599-5600
0922-870-5178
0917-520-4401

Ask for Pedro and Rechel

www. YatsRestaurant.com

Getting to this fine dining restaurant of Angeles City Clark Freeport Zone Pampanga Philippines
How to get to this fine-dining restaurant in Clark Philippines? Once you get to Clark Freeport, go straight until you hit Mimosa. After you enter Mimosa, stay on the left on Mimosa Drive, go past the Holiday Inn and Yats Restaurant (green top, independent 1-storey structure) is on your left. Just past the Yats Restaurant is the London Pub.

Yats Restaurant & Wine Bar
Mimosa Drive past Holiday Inn, Mimosa Leisure Estate,
Clark Freeport Zone, Pampanga, Philippines 2023

Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay

For any assistance in planning and organizing a wedding ceremony, indoor or outdoor garden reception or to find other wedding service providers, Click here to contact us click here

For assistance in hotel and resort bookings in Clark, Pampanga, Philippines, log on to
http://www.HotelClarkPhilippines.com

To buy wine in Manila, Pampanga, Angeles City, Clark or Subic please log on to http://www. ClarkWineCenter.com

To inquire with the highly recommended beach resort hotel in Clark Pampanga visit http://www.ClearwaterPhililippines.com

For more information about Clark, Pampanga, Philippines log on to
http://www.ClarkPhilippines.com