CALAMBA, LAGUNA — A brand new food place is getting rave reviews.
Only, it’s located here inside the bubble of the 2020 Chooks-to-Go Pilipinas 3×3 President’s Cup powered by TM.
“Nasa-satisfy ako lagi! Sobrang sarap!” expressed Alvin Pasaol of Family’s Brand Sardines-Zamboanga City Chooks. “Lalo akong tataba.”
Indeed, the Philippines’ no. 2 3×3 player has to mind his weight, but he’s not alone in singing the praises of the food being served inside the ‘Calambubble’ hosted by INSPIRE Sports Academy.
“The food has been really good here,” commented Nueva Ecija Rice Vanguard Juan Gomez de Liaño. “Ever since we’ve been here, it’s been good food.”
The players of the pioneering professional 3×3 league have been housed in National U’s world-class facility for almost a week now. And right there with them has been Feliz Dish and Details, which has made sure they wouldn’t be longing for a home-cooked meal.
Feliz has been offering five meals per day for those inside the bubble: breakfast, a.m. snack, lunch, p.m. snack, and dinner. The meals range from beef salpicao to arroz caldo during the day, and from chicken teriyaki to lasagna at night.
While the concessionaire is, of course, thankful to hear positive feedback, they are not about to simmer down just yet. “We feel good about hearing that, but ‘yung goal namin is to finish the event na all good pa rin,” said owner Jean Paul Cheung.
Serving good food is nothing new for Cheung. He has helmed Good Earth Roasts in BGC and Rockwell, as well as other restaurants in Poblacion and Paseo de Roxas in Makati.
When COVID-19 hit, however, unfortunately, they were forced to close shop.
While they were down, they were far from out. And it only took some adjustments for them to get back on track.
“We’re really in the restaurant business, but since COVID-19 happened, this is something new for us to try,” said the restaurateur-turned-concessionaire.
The demands of Chooks 3×3 are different, though, since it calls for 185 people to be fed for 15 days while having just 10 staffers.
Working with a sizable staff, the chef feels glad to share that not only are they living up to their standard of good food, but also taking good care of themselves at the same time.
“We’re confident with the food we’re going to be serving, so it’s just about making the quantity right. Our quality has already been tried and tested e,” he shared.
Catering to an event that has been locked inside for more than two weeks is new to them. Still, Cheung and company have already proven themselves up to the task. “Nung first two days, medyo nanibago, siyempre. But on the third day, kayang-kaya na naman,” he said.
With over a week to go before the bubble closes, there remains one thing on Feliz’s wishlist — a chance to collaborate with leading rotisserie chicken, Chooks-to-Go.
