Kwikset has always been a part of our household for as long as I can remember. I have always thought that Kwikset was a local brand. I mean why call it Kwikset rather than Quickset, right?

It was only when I attended Kwikset’s Roadshow last March 15, 2018 at the Blue Leaf Filipinas that I learned about Kwikset being the number one selling U.S. lock brand.

I arrived an hour before the start of the roadshow. That is why most of the photos shown here would lack a lot of people in it. LOL. The event was attended by media and potential customers and dealers. I met Elaine Bersamin, Sales Director, at the reception area and told me to go around first while waiting for the event to start. She also offered to safekeep my drone for my convenience.

Dave Albert, Vice President and Managing Director of APAC Spectrum Brands Inc., welcomed everyone and gave a brief history of Kwikset. He said that Kwikset is the largest tubular lock manufacturer in the world with a production output of 250,000 door locks per day. They have manufacturing sites in China, Mexico, the United States of America and the Philippines. Kwikset’s manufacturing site in the Philippines is located in Subic, Olongapo City, Zambales employing close to 5000 Filipinos.

Kwikset, the pioneer in residential locks with a tubular design, was launched in 1946 by Adolf Schoepe and Karl Rhinehart. It was named Kwikset to highlight its speedy installation. In the Philippines, Kwikset has been commercially available since the 1980s.

Kevin Sander, International Brand Manager, discussed Kwikset’s brand premise and promise that is “Made for the world you live in.” And during Kwikset’s Roadshow, we witnessed firsthand how durable, innovative, stylish and secure Kwikset really is.

We were divided into small groups and each group was made to visit three stations in rotation where each of Kwikset’s brand promises of Durability, Innovation and Style were showcased. The groups then reconvened for the fourth brand promise of Security.

Durability for the world you live in

Sander showed us how Kwikset locks are strong, secure and reliable.

He put two door knobs, a Kwikset and a competing brand, to the test by soaking them in ammonia. After ten minutes or so, the competing brand corroded and turned black while the Kwikset door knob retained its shiny and golden appearance.

Sander also shared that every one of their products is put through rigorous third party testing and certified to meet or exceed both ANSI (American National Standards Institute) and BHMA (Builders Hardware Manufacturers Association) standards. All Kwikset products can withstand whatever life throws at them.

Innovation for the world you live in

We then moved to the next station where we learned about Kwikset’s dedication to research and development. Kwikset has innovative locks powered by technology that not only changes how their locks work but more importantly provides convenient features that can change how people live.

Kwikset Electronic Locks

Highlighted during the event was Kwikset Electronic Locks which are locks operated by an electronic touchscreen or keypad and have a back-up keyway. Electronic Locks lock and open using an access code which can be personalized. For more information about Kwikset Electronic Locks, click here.

Kwikset SmartKey Security

Another product line showcased was the Kwikset SmartKey Security. It uses a patented technology that protects against advanced break-in techniques. This technology also allows the owner to reset the lock himself in a jiffy.

Watch the short clip below about how six of America’s top locksmiths tried to pick Kwikset locks with SmartKey technology.

For more information about the Kwikset SmartKey Security, click here.

Kwikset with Microban

Kwikset also has door hard wares that have an added layer of protection against bacterial growth. This product line features the Microban technology.

For more information about the Kwikset Microban, click here.

Style for the world you live in

At the third station, we learned that Kwikset products are crafted without sacrificing security for style. Both departments of Marketing and Engineering work together to come up with tediously designed products.

Security for the world you live in

At the last station, Sander demonstrated how Kwikset deadbolts offer superior security and prevent against common forced entry attacks. Watch the video below to see how Sander used a saw and even asked volunteers to use a hammer to test Kwikset’s brand promise of security.

[wpvideo aM6RJhWk]

Sander reiterated that Kwikset products are put through rigorous third party testing and certified to meet or exceed ANSI/BHMA standards.

Kwikset is available in modern and traditional trade outlets. The Smart Key Technology will soon be launched in the next six to twelve months and shall be initially available in Wilcon Depot.

Top executives of Herco Trading Inc., the number one hardware distributor in the Philippines, also attended the affair.

According to Noel Chan, Department Manager of Herco Trading Inc., Kwikset will be more visible than ever in trade. He affirmed that after the Kwikset Roadshow, more exciting trade activities should be expected as they prepare for the surge in demand for Kwikset.

I left the roadshow with a brand new appreciation for Kwikset. I learned that a lock is not always a lock. Only Kwikset can guarantee security and style for life.

For more information, visit https://www.kwikset.com/

Other Spectrum Brands were also on display.

Signing out for now. Peace!

The post KWIKSET ROADSHOW 2018 SHOWS HOW KWIKSET IS MADE FOR THE WORLD YOU LIVE IN appeared first on JOEL JAWS ANDRADA.

Verdict: EAT!

If you are into authentic Japanese cuisine, then you have to try Nobu Restaurant located at the Level 1 of Nobu South Tower, City of Dreams Manila, Aseana Boulevard corner Macapagal Avenue Brgy.Tambo, Paranaque City. They serve Nobu-unique modern Japanese dishes fused with Peruvian influences.

On February 21, 2018, I had the most wonderful opportunity to feast on a specially prepared seven-course meal comprised of both cold and hot dishes at the world’s most recognized Japanese restaurant Nobu Restaurant . Thanks to Blogapalooza for inviting me to dine and meet with fellow Travel and Lifestyle bloggers.

I arrived with fellow travel blogger Erica Poyauan of thegirlwiththemujihat.com. We met up in the SM Mall of Asia and grabbed a cab to get to the City Of Dreams.

At the reception area, we were welcomed with the usual Japanese greeting  “Irasshaimase!” or “welcome to the store” in English by the accommodating staff.

Nobu Restaurant’s classic and orderly ambiance coupled with the fine luxuries of a five-star hotel no less got me transported back in time when I last visited Japan in May 2016.

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I love #Japan. #nomad

A post shared by JOEL JAWS ANDRADA | B/Vlogger (@joeljawsandrada) on May 31, 2016 at 4:31pm PDT

Erica and I were then escorted by the Restaurant Manager, Ms. Melanie Dimayuga, to the patio area to meet the rest.

In no time, we were asked to proceed inside where a private dining area was reserved for us. I found the chefs at the sushi bar busy preparing the meals for the guests. Despite that, they agreed to pause and pose for a photo opportunity.

Nobu Restaurant Manila has a total seating capacity of two hundred ninety one (291) people. They have two (2) private dining rooms and two (2) Teppanyaki tables.

They are open daily and below are their operating hours:

Breakfast
6:00 AM – 10:30 AM | Monday to Saturday
6:00 AM – 10:00 AM | Sunday

Sunday Brunch
11:30 AM – 3:00 PM | Sunday

Happy Hour
5:00 PM – 7:00 PM | Everyday

Dinner
6:00 PM – 10:00 PM | Monday to Thursday
6:00 PM – 11:00 PM | Friday to Sunday

To me, the seating arrangement was impeccable because we all got to sit next to someone whom we were meeting for the first time. It was a riot sitting between Me-An Clemente  and  Janelle Lazo Tee as we indulged our way to the very end of this seven-course meal. I might just post a vlog soon.

Each one of us got an Origami bird placed next to the menu of the seven-course meal. I must say that the meal selection consisted of seafood, vegetables and Wagyu meat to name a few got me and my taste buds excited! I am no food connoisseur and I will not pretend to be one. Hence, I will be sharing with you how I visualized my taste buds’ reactions to the food assuming that my taste buds had a mind of their own. So here it goes…

ZENSAI

We started with Zensai or  hors d’oeuvre in Nihon-go. Do not be deceived. This small and seemingly simple “taco” dish was explosive. The adage “size does not matter” seemed appropriate to describe it. It prepared my taste buds for what was to come. My taste buds were pretty much warmed-up for some jumping-for-joy moments! #smallbutyummy

FIRST COURSE: SASHIMI DUO

The first course consisted of two equally strong dishes, the Yellow Tail Jalapeno & the Oyster New Style. #notonebuttwo

Oyster New Style 

I had second thoughts of eating the oysters out of fear of getting an upset stomach. I first sniffed one oyster. The aroma that filled my nostrils was reminiscent of my growing up years in the province of Pangasinan.  And the next practical step for me was to open my mouth and succumb to it. Me-An told me that the best way to eat it is to suck and slurp. So I slurped the second one till I burped as  my taste buds swayed to some calming music. #maalaalamokaya

By the way, the Kumamoto Oysters originated from Japan. They were brought to and raised in Australia just to end up in my mouth. #yunlang

Yellow Tail Jalapeno

Next stop was the Yellow Tail Jalapeno. Oh, did I mention that this was just the first course? LOL.

The Yellow Tail or Dalagang Bukid in Filipino melted in my mouth. It was that good that my taste buds were in full synchronicity bowing their heads while chanting in complete unison “we are not worthy” as this world famous sashimi blanketed my palette. #grabesya

Further, the first course came with a pickled relish that cleansed and prepared my palette for the next course.

SECOND COURSE: CHEF’S CHOICE SUSHI

The second course was composed of assorted Nigiri and Spicy Tuna Crispy Rice placed on a rectangular plate that was almost two feet in length.

I asked the waiter where to begin. Do I start from the left to right or otherwise? No further instructions were given. I guess I just got to trust my gut on this one. My taste buds could not agree more as they prepared for this delightful marathon. My taste buds said, “STOP over thinking and just get one ASAP!” #nowna #walanaakongmasabi #bastamasarap

THIRD COURSE: SASHIMI SALAD

The last of the cold dishes, this salad was composed of a lightly sheared big-eyed tuna with mixed greens and Matsuhisa dressing. People close to me know that I am not fond of eating just raw fish. I have always preferred Sushi over Sashimi. But my taste buds told my eyes to close and leave the tasting to them and told my mouth to shut up and partake! And I did… happy I did. That Matsuhisa dressing complemented the tuna.

FOURTH COURSE: PAN ROASTED SNAPPER

The fourth course introduced us to the first hot dish. The perfectly pan-roasted Snapper or Maya-maya in Filipino resting on that golden stash of Miso butter and mixed vegetables such as bok choy, baby corn and shitake star drizzled with sweet chili cilantro sauce on top was a bomb!

“Aaaawww, poor little fish looks so unhappy”, I said. My taste buds did not care and by this time decided to do the Zumba with zest!

FIFTH COURSE: AKA MISO BRAISED WAGYU CHEEKS

The fifth course was Aka Miso Braised Wagyu Cheeks with Soba noodles, onsen egg and Kizami nori. After devouring the succulent pan-roasted Maya-maya, I was already full to the brim. But my taste buds were now out of control and mounting a mass picket.

“Wag you ako pigilan… wag ako… “, they clamored.

“Besides, wagyu is wagyu so why not?”, they added.

#Nagwawalanasila #paEDSAnasila

SIXTH COURSE: BLACK COD HOT POT

This clear soup looked all too simple but this sixth course cannot be undermined. I thought it was going to be bland and boring. Well, I thought wrong. As always, when it comes to food, the final verdict rests on the sense of taste and not of sight. The perfect blend of tofu, mixed mushrooms and negi was just right to settle down the joyous chaos experienced by my taste buds from the first course to the fifth. The sixth course also made sure that my taste buds had a good cool down, ready for dessert.

SEVENTH COURSE: MISO CAPPUCCINO

Delightfully satisfied with the six courses I just had, I thought that there was nothing better to cap the night than a cup of coffee to get me going on my way home.

And so I picked up the spoon intending to mix that cappuccino.

“This cup of coffee is too small for me”, I thought.

Lo and behold, it was not a coffee beverage. I guess I was not being attentive to John Christian Ochoa when he served the last course. Or was it Fidel Cebreros? I can not recall. I was too engrossed sipping my soup that I missed the detailed introduction and whoever delivered it. LOL.

Being a sweet-tooth myself, I must say that this Miso Cappuccino is probably one of the best desserts I have ever had. The candied pecan loaded at the bottom of that vanilla miso custard revved up my already calm taste buds. They stood at attention as they crazily waited for that spoonful to land in my mouth. I finished this last course in less than two minutes! We (my taste buds and I) wanted to ask for seconds. LOL.

Truth be told, this Miso Cappuccino got us all energized that we just kept on and on with our exchanges. We went around the restaurant to take more selfies and photos of the place, too.

Check out our Instagram and Facebook accounts for more. LOL.

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Good food and great company. ❤ Thanks to everyone who joined us at our first ever get together for the year 😘 @nobuhotelmanila, you were excellent as always! #BlogaXCityofDreams #influencermarketing #NOBU

A post shared by 𝔹𝕃𝕆𝔾𝔸ℙ𝔸𝕃𝕆𝕆ℤ𝔸 𝕀ℕℂ. (𝕖𝕤𝕥. 𝟚𝟘𝟙𝟝) (@blogapaloozaph) on Feb 22, 2018 at 2:10am PST

It was already past 10:30 in the evening when we decided to call it a night. We started dinner at seven. We had so much fun that I lost track of time. I did not expect that this was going to be a seven-to-eleven seven-course dinner affair.

Erica and I were among the last ones to leave the venue. We took the 11 PM City Of Dreams bus en route to the SM Mall of Asia and went our separate ways. I got home feeling great and not overfed. Tucking into bed, I messaged my brother in Dubai who is a big fan of Japanese cuisine to tell him that we visit Nobu Restaurant Manila the next time he comes home. He said yes and even commented on my Facebook post that featured the photos of the seven-course meal.

Oh, by the way, I did not get an upset stomach.

For reservations:

Call: +632 800 8080 (24 hours) +632 691 2882, +632 691 2885

Email: ​noburestaurant@cod-manila.com

[googlemaps https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3862.3129903845274!2d120.99038096439548!3d14.524081039851225!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x3397ceab79f5059f%3A0xeb58f271e27920f2!2sNobu+Restaurant!5e0!3m2!1sen!2sph!4v1519389695253&w=600&h=450]

Signing out for now. Peace!

The post EAT OR EEK? | NOBU MANILA’S SEVEN-COURSE MEAL appeared first on JOEL JAWS ANDRADA.