MANILA, Philippines (The Adobo Chronicles, Manila Bureau) – Rappler is putting behind the controversy over the barring of its star reporter Pia Ranada from entering Malacañang.
As suggested by Presidential Spokesperson Harry Roque, Rappler was still free to cover the President by joining the Foreign Correspondents Association of the Philippines (Focap).
That’s exactly what Rappler CEO Maria Ressa did, and as soon as her online news source signed up with Focap, she was unanimously elected the new president.
Congratulations to Ressa, but condolences are also in order. By joining Focap, Rappler all but admitted that it was foreign-owned.
Case closed as far as the SEC decision to cancel Rappler’s media license is concerned.
Moral of the story: you can’t have your cake and eat it too.
MANILA, Philippines (The Adobo Chronicles, Manila Bureau) – Malacañang on Friday downplayed China’s naming of five underwater features in the Benham Rise, comparing them to food that have Chinese names but are widely enjoyed by Filipinos.
“Wag natin palakihin yung issue na nagbigay ng pangalan yung Tsina dun sa mga underwater features na yan,” presidential spokesman Harry Roque said.
“Marami naman talagang pangalan na binigay ang tsina no. Siopao, siomai, ampao, pechay, hototay. Pero lahat naman po yan, eh hindi ibig sabihin na sila’y nang-aangkin,” he added.
Nevertheless, in order to address the concerns of critics, Roque said that President Duterte has ordered the renaming of the five features to Adobo, Pancit, Kare-Kare, Sinigang, and Pinakbet.
All‘s well that ends well.
PYEONGCHANG, South Korea (The Adobo Chronicles, Seoul Bureau) – Hundreds of hungry athletes and visitors to the Winter Olympics have been contacting The Adobo Chronicles asking where in PyeongChang they can find a P.F. Chang’s.
The calls started coming in after ABC News aired a segment titled P.F. Chang 2018. Little did viewers realize it was a satirical piece on the Winter Olympics.
P.F. Chang’s is an Asian restaurant concept founded on making food from scratch every day in every restaurant. Created in 1993 by Philip Chiang and Paul Fleming, P.F. Chang’s is the first multi-unit restaurant concept in the U.S. to honor and celebrate the 2,000-year-old tradition of wok cooking as the center of the guest experience. Since inception, P.F. Chang’s chefs have been hand-rolling dim sum, hand chopping and slicing all vegetables and meats, scratch cooking every sauce and wok-cooking each dish, every day in every restaurant. P.F. Chang’s new Farm to Wok® menu highlights its wholesome, scratch-cooking approach and introduces new dishes and drinks for lunch, happy hour and dinner. Today, P.F. Chang’s has 210+ U.S. restaurants, including airport locations, plus 66 international locations in more than 19 countries across the globe.
Unfortunately, there is no P.F. Chang’s in PyeongChang.
But here’s good news.
There are several P.F. Chang’s locations in South Korea, if you’re willing to make that extra trip out of PyeongChang.