Sanyo Denki donates two Hydroponic System units to SBMA

In its effort to encourage healthy eating habits, Sanyo Denki Philippines Inc., a Japanese electronics manufacturer here, donated two units of Hydroponic Systems to the Subic Bay Metropolitan Authority (SBMA).

Sanyo Denki Philippines Inc. Director Yosuke Takeuchi explained that these Hydroponic System units grow fresh, chemical-free vegetables in a safe and healthy environment, while they are being tested in real-world scenario with the government agency as a test bed.  

The two units installed at Building 255 are currently growing Black Rose Lettuce which will be distributed to SBMA employees once ready for harvest.

Takeuchi, along with Sanyo Denki Philippines Inc. President and CEO Hirokazu Takeuchi, presented the two units to SBMA Chairman and Administrator Eduardo Jose L. Aliño on January 22, 2026.

Aliño expressed his gratitude to the two officials, acknowledging that these Hydroponic System units can be adapted to the planned dormitory and residential areas proposed for Freeport employees to ensure augmented food security.

“With the buildings of the SBMA running on solar power, electricity for these Hydroponic System units will not be an issue. I hope that the testing of these units would become successful so that companies inside the Subic Freeport would adopt it for the sake of their employees,” Aliño said.

The Hydroponic System introduced by Sanyo Denki Philippines uses San Ace fans, a product made by the company itself. The two units have Black Rose Lettuce currently being grown, with the capacity to grow leaf radish, parsley, Mizuna, coriander, romaine lettuce, green and iceberg lettuce.

The Hydroponic System is a Deep Flow Technique type that has dimensions similar to a large cabinet and weighs 61 kilograms without water. The system uses 220-volt electricity, which consumes approximately 0.3 kilowatt-hour, has a capacity for 90 plants, and a water tank capacity of 60 liters.

The lettuce grown in the Hydroponic System may be harvested after 20 days. (MPD-SBMA)

Read More

DOT certifies 2 Subic Freeport hotels for passing Halal standard

The Department of Tourism-Region 3 (DOT3) has awarded two hotels here for passing the standard of a Halal-friendly hotel. 

DOT3 Regional Director Richard Daenos, together with SBMA Tourism Manager Mary Jamelle Camba, handed the certificates of recognition to representatives of The Aurora Subic Hotel and The Mansion Garden Hotel during the Subic Bay Metropolitan Authority (SBMA) flag-raising ceremony at the administration building on December 22, 2025.

Aurora General Manager Rhett M. Villaruz and Mansion Garden Hotel Operations Manager Sheanelle F. Calayag received the certificates for their compliance with the requirements of DOT Memorandum Circular 2024-003, which provides the Amended Guidelines for Recognizing Muslim-Friendly Accommodation Establishments (MFAEs). 

A Muslim-friendly accommodation offers prayer facilities (Qibla direction, mats, and prayer rooms), Halal food options (certified kitchens/ meals), and amenities such as water-friendly toilets and culturally sensitive staff training from official certifying bodies, including CrescentRating and local tourism departments.

Camba cited that the award is a testament to the capabilities of hotel establishments here in handling the various needs of tourists from different religious affiliations, adding that Freeport is a viable tourist destination for clientele from diverse cultures and beliefs.

She added that certain key features required by the DOT in Muslim-friendly establishments include dedicated prayer rooms, Qibla direction markers in rooms, prayer mats (Sejjadah), Quran available, Islamic TV channels, Halal-certified kitchens with separate utensils, and Halal minibar options, or menus clearly marking Halal dishes. 

She also mentioned that Megaworld Hotels & Resorts was also certified under this guideline.

Other features include water-friendly toilets (bidet sprays/ water source for ablution/ Wudu), and staff trained in Muslim customs, availability of nearby mosque information, and culturally sensitive service. (MPD-SBMA)

Read More

Smuggled vegetables seized in Subic Freeport

In line with the mandate of President Ferdinand Marcos Jr. to run after agricultural smugglers, the Subic Bay Metropolitan Authority (SBMA) and the Bureau of Customs (BOC) Port of Subic apprehended nine 40-foot container trucks at the Port of Subic on Wednesday.

SBMA Chairman and Administrator Jonathan D. Tan, who personally went to the Freeport's container terminal for the inspection, said the nine containers were all declared as frozen lobster balls, which were consigned to Rianne Food Products.

The SBMA Chief added that the seized cargo arrived on November 3 with a declaration that the shipments all  contained at least 40, 000 cartons of frozen lobster balls.

Tan revealed that upon cargo check, the SBMA and the BOC found that the shipments contained fresh potatoes, carrots, radish, and broccoli in the amount of more than 42.6 Million Pesos.

The BOC Port of Subic seized the misdeclared shipments for proper disposition and appropriate action. Six other containers, also consigned to the same company, will be subjected to the same inspection procedure by the port authority and the customs bureau.

Meanwhile, Chairman Tan lauded the vigilance of the two agencies, stating that both the SBMA and the BOC Port of Subic are very much serious in implementing the President's mandate to go after agricultural smugglers and end illicit trade in the country. (MPD-SBMA)

Read More

Globally-renowned Subic food firm thrives after pandemic losses

Difficult times provide new opportunities to those who persevere. This in a gist is the story of Subic Superfood Inc., which manufactures and exports gourmet pili nuts from its factory here in Subic.

During a visit of the factory by Subic Bay Metropolitan Authority (SBMA) Chairman and Administrator Wilma T. Eisma on Tuesday, brother-entrepreneurs Steve and James Costello shared how Superfood, which sells products under the Mount Mayon brand, survived the Covid-19 pandemic and now plan to thrive in the years ahead.

“We are looking at possibly having our best year ever in 2021, and again in 2022 by the way the projections look. So, we’re quite excited, we got other things stirring up,” James Costello said.

“This is great news for Subic, which just goes to show that our response to the pandemic—the strict compliance to health and safety protocols, all the relief measures given to business locators, and the cooperation by stakeholders have resulted in a climate that is more favorable to economic recovery,” Eisma said.

“The truth is that even as some companies have been adversely affected by Covid-19, Subic Freeport also recorded new investment projects and even expansion by existing businesses,” she added.

According to the Costello brothers, who are both trained biochemists, the company adopted the motto “Survive and Thrive” last year at the onset of the pandemic. Now they have retained it as theme for 2021.

Steve explained that Superfood’s sales suffered during the pandemic when the firm’s biggest markets—Duty Free Philippines (DFP) in Manila and casinos and hotels in Macau—stopped placing orders. DFP used to account for 30 percent of Superfood’s income, while the Macau importers 20 percent.

Because of plunging sales, their partners in Hong Kong told the brothers to shut the Subic facility down. But they refused, and re-analyzed the market instead.

“James and I said, can we look at some markets that might be opening? And one of the biggest ones was online retailer. So, we talked to Healthy Options in Manila, which was one of our great accounts,” Steve recalled.

At the moment, they noted that Healthy Options was expanding. “We said, ‘Guys, you got to go online.’ They went online and they put us in all their stores. And we realized, boom! We exploded with them,” Steve said.

Aside from this, Subic Superfood also tried other cost-cutting measures upon seeing that there was still a lot of nuts in the warehouse. The brothers sold them at “buy-one-get-one” option, then cut about half of the staff and stayed with the regular team, and then came up with two 40-foot container of nuts going to Oregon.

“What’s important is keeping flexible and finding new ways to do things,” Steve stressed.

Subic Superfood, Inc. began to process pili nuts from Bicol into gourmet snacks in 2008. The firm has five flavors: Himalayan Pink Salt, Kyoto Matcha, Ecuadorian Cocoa, Chiang Mai Chilli Lime, and Kerala Coconut Curry.  

The Subic firm has won multiple awards for these products, including the “Snacking Dior” award in Paris, France in April 2018 for the Himalayan Pink Salt flavor, and a three-star Michelin award and Supreme Taste award from the International Taste and Quality Institute in Brussels, Belgium for the Kyoto Matcha flavor.

In September 2018, Subic Superfood got a two-star Michelin award for the Himalayan Pink Salt flavor, and three stars for the Ecuadorian Cocoa flavor. It also received the Best Foreign Entry and the grand award of Supreme Champion for the Great Taste award out of 12,561 entries.

In 2019, the company again received Great Taste Awards for its Kyoto Matcha Premium Pili Nuts, Kerala Coconut Curry, and Natural Pili Butter. (MPD-SBMA)

PHOTO:

[1] Steve Costello (right) shows SBMA Chairman Wilma T. Eisma and SBMA Senior Deputy Administrator for Business and Investment Renato Lee the company’s pili nut products for market delivery. 

Read More

Subic tourism firms start transition to ‘new normal’

 Tourism-related businesses are coming back to life in this Freeport and are starting transition to the “new normal” after a long hiatus since March when the enhanced community quarantine (ECQ) was imposed in Luzon to stem the spread of the new coronavirus disease (Covid-19).

Restaurants and food outlets are leading the way in rejuvenating the tourism scene here by opening their doors to the public, first with essential delivery service to clients, and lately with the much-awaited dine-in convenience, said Subic Bay Metropolitan Authority (SBMA) Chairman and Administrator Wilma T. Eisma.

“It’s a painful struggle bringing businesses back to life, especially when we know that Covid-19 has not really gone away, but the economy should reopen lest we find ourselves in a more unsustainable position,” Eisma said on Wednesday.

She said restaurants and other dine-in food outlets here are now allowed to open up to 75% of their capacity since Tuesday (July 21) under DTI Memorandum Circular 20-39, but the SBMA insists on safety protocols like social distancing, disinfection, thermal scans, as well as wearing of mask among patrons.

“These are things that may be inconvenient, but which businesses and other stakeholders here have to abide with. We have to adopt certain measures to protect ourselves and our community, and to continue living. That’s the new normal in Subic,” Eisma added.

The SBMA Business and Investment Group said it has allowed 44 restaurants and food outlets to offer dine-in services at 30% of their capacity since Subic eased down to general community quarantine (GCQ) in June 1, and then to 50% when restrictions were further relaxed under modified GCQ a month after.

Now, these establishments find that transiting to the new normal also required them to work their way up in attracting customers. And that included setting up foot baths, thermal scanners, and alcohol dispensers for the public.

S&R Pizza manager Dennis Marasigan recalled that during the first time they opened their outlet under GCQ, it was only for take-outs and deliveries, with only 30% of their full workforce able to work.

“When the Subic Bay Freeport shifted to MGCQ, we started accepting dine-in customers, but we have to implement stricter safety protocols to ensure that they will have a safer dine-in experience,” he added.

Right now, Marasigan said, tables at the S&R outlet at the Harbor Point Ayala Mall here have X markings to tell customers where not to sit. And while customers can enjoy eating in groups, they still can’t be seated face-to-face. 

Elsewhere in the Freeport, Rali’s Restaurant and Magic Lagoon Bistro also have to observe health protocols, even when al fresco dining areas like them do not have the “3 C’s” where Covid-19 is said to spread more easily: confined space, crowded place, and close-contact setting.

At Rali’s, registration for contact-tracing, which is required in all dine-in establishments in Subic, is also done digitally to further ensure customer protection, said owner-chef Rubelh Peralta.  Placing orders, as well as paying, can also be done online here.

However, while restaurants, retail shops, and hotels are coming back on track, Subic’s iconic tourism attraction Zoobic Safari theme park is still awaiting advisory to open up. 

Zoobic chief operating officer May Gamir said that the popular animal theme park here had recently introduced a buy-one, take-one promo for admission tickets with no expiry in order to raise funds needed in feeding the animals and maintaining the park. 

Each ticket will admit two people for the price of one and valid for any day in the future when the theme park re-opens beyond the quarantine and under the “new normal”. (MPD-SBMA)

PHOTOS: 

[1] A restaurant doorway sign reminds customer of health protocols at the Subic Bay Freeport

[2] A guard reminds mall-goers in the Subic Bay Freeport to practise social distancing

[3] Stanchions keep social-distancing among customers at a pizza restaurant in the Subic Bay Freeport

Read More

NFA starts unloading imported rice in Subic

The National Food Authority (NFA) started unloading imported rice from Thailand and Vietnam via the Subic Bay Freeport to reach intended destinations in Central Luzon and Cagayan Valley.

NFA Administrator Jason Aquino said in meeting here with Subic Bay Metropolitan Authority (SBMA) Chairman Wilma T. Eisma that a total of 340,000 bags of premium rice arrived at the Port of Subic on board the cargo ship MV Tay Son 2 on June 5, but that unloading was delayed due to foul weather.

Another shipment consisting of 160,000 bags is expected to arrive here next week to complete the 500,000 bags or 250,000 metric tons scheduled for unloading via Subic Freeport.

Aquino said that 100,000 bags will be distributed in Cagayan Valley, while 400,000 bags will be distributed in Central Luzon. He added that with the arrival of the long-awaited rice shipments, the NFA is expecting a drop of from P1 to P2 in the price of commercial rice

However, the official clarified that only marginalized sectors, indigenous people, and NFA-accredited retailers endorsed by the Department of Social Welfare and Development (DSWD) can avail of the imported rice at P27 per kilo.

Aquino also said that the rice importation was coursed through the government to government (G2G) procurement scheme in line with the call of President Duterte to fast-track the importation of rice to maintain food security in the country.

He noted that more than one million bags of imported rice intended for Metro Manila has already arrived, but could not be unloaded because of over-crowding at the Port of Manila.

SBMA Chairman Eisma, meanwhile, urged the NFA to use the Port of Subic more often, pointing out that that there is hardly any cargo traffic here, and that the Freeport is strategically positioned to serve as unloading point for goods destined to various point sin Luzon.

She also expressed appreciation to NFA officials for making Subic an NFA discharge port for its rice importation program.

NFA Administrator Aquino, accompanied by NFA spokesperson Rex Estoperez and other NFA Zambales provincial officials, called on Eisma at the SBMA office on Wednesday morning before proceeding to inspect the rice shipment at Subic’s NSD Pier. (RAV/MPD-SBMA)

PHOTOS:

[1] Workers unload imported rice at a warehouse in the Subic Bay Freeport on Wednesday, as the NFA started distributing imported rice to Cagayan Valley and Central Luzon. (AMD/MPD-SBMA)

[2] NFA Administrator Jason Aquino and NFA Spokesperson Rex Estoperez confer with SBMA Chairman Wilma Eisma on the unloading of imported rice at the Subic Bay Freeport. (AMD/MPD-SBMA)

Read More

Singapore-based Interflour Group starts US$30-M flour mill in Subic

Singapore-based Interflour Group (Interflour), one of the producers of the finest flour in the world, commenced on Tuesday the construction of its Philippine mill in Freeport as part of its expansion program to meet the flour needs in South-East Asia .

The ground-breaking ceremony was attended by Interflour managing director and chief executive Greg Harvey, Subic Bay Gateway Park president Jeff Lin, Subic Bay Metropolitan Authority (SBMA) Chairman Roberto Garcia, Interflour Group COO Jack Joseph Cwach, Mabuhay Interflour Mill Inc. (MIMI) president Angel Umali, MIMI general manager Vicente Magbanua, SBMA Deputy Administrator for Investment Ronnie Yambao, and SBMA COO Joven Reyes.

“The entry of Interflour in Subic Freeport is a big sign of the vibrancy of the Freeport today,” said SBMA Chairman Garcia, adding that Subic has increased its revenue collection by 15 percent this year.

Further, Garcia said that the flour mill facility will help realize the vision for Subic to become an international hub in Asia.

He noted that with the flour mill now in Subic, time and expenses incurred in hauling and transporting flour from Metro Manila to parts of Central and Northern Luzon would be reduced to as much as 50 percent.

In June 2014, Interflour signed a 50-year lease contract with SBMA, paving the way for the construction of the flour mill under the business name Mabuhay Interflour Mill Incorporated (MIMI), at a committed investment of US$30 million.

This will also mean additional revenue for SBMA, estimated to reach P5.5 million a year, for the use of ports for transport ships (usually Panamax vessels) coming from wheat-growing countries, primarily Australia, United States, and Canada, as well as Europe and the Black Sea countries.

Harvey explained that Interflour will engage in milling wheat into food flour for sale direct to consumers, distributors, and retailers in the country and for exports.

The Philippines is essential to the development of the flour industry and is one of the biggest flour markets in Asia.

The new mill in Subic, he said, is capable of producing 500 metric tons a day of the finest flour intended for the local market, particularly in Central and Northern Luzon.

“We hope to bring to the country affordable but high quality flour to help local bakeshop entrepreneurs,” Harvey said.

He added that the milling facility to be constructed in a 5.2-hectare lot inside the Subic Bay Gateway Park Phase II is expected to be completed in early 2017.

During construction period, more than 500 workers will be employed, while during commercial operation, the flour mill will need more 100 personnel, Harvey said.

Interflour Group is one of the biggest flour milling companies in the world with nine flour mills located in Vietnam, Indonesia, Malaysia, and Turkey with a combined wheat milling capacity of around 6,400 tons per day, which is equivalent to 1.6 million tons of flour produced each year.

It holds international certifications, manifesting its world-class technology, including Good Manufacturing Practice (GMP) and Halal Certification. It also has ISO 22000:2005/HACCP and ISO 9001:2008 for constantly providing its customers with optimum and consistent quality products and know-how. (RAV/MPD-SBMA)

PHOTOS:

[1] SBMA Chairman and Administrator Roberto V. Garcia (7th from left) and Greg Harvey, Managing Director and Chief Executive of Interflour Group, and other officials during the ground-breaking ceremony of Interflour’s milling facility in the Subic Bay Freeport. (AMD,EVS/MPD-SBMA)

[2] SBMA Chairman Roberto V. Garcia (extreme right) and Greg Harvey (4th from right), Managing Director and Chief Executive of Interflour Group, joins other officials in the ceremonial ground-breaking of Interflour’s milling facility project in the Subic Bay Freeport. (AMD,EVS/MPD-SBMA)

Read More

Subic Freeport locator launches state-of-the-art grain dryer

GrainPro Inc., an American company that manufactures grain storage and drying systems here, recently launched its patented Solar Bubble Dryer (SBD) that provides a solution to challenges faced by farmers throughout the world.

The SBD is a collapsible drying facility for such commodities as coffee, cocoa, rice, wheat, corn, millet, and beans; and can hold up to one metric ton in one drying cycle while protecting commodities from rain and ultraviolet (UV) rays.

According to Dr. Pat Borlagdan, the firm’s manager for research and development, the drying facility is made from durable materials. Its transparent polyethylene cover is UV-resistant and water repellent, while its drying floor is made of sturdy plastic materials to ensure that water does not penetrate from below in case of heavy rains.

Borlagdan stressed that the SBD is a technology developed with food security as its ultimate goal.

“As such, it will help address inadequate agri-based technologies in order to help farmers ensure higher crop yield, thereby ultimately translating to higher food production and enough food supply for the Filipinos,” Borlagdan said.

He also said that a recent study showed that around 12 per cent of prime agricultural commodities are lost during the post-harvest drying process due to unpredictable weather conditions and lack of drying facilities.

The SBD will help farming communities in their critical post-harvest process because it dries grains and seeds to the right moisture safely and efficiently under any weather condition, keeping it from infestation and fungus, he added.

Subic Bay Metropolitan Authority (SBMA) Chairman Roberto Garcia said the drying facility is “proudly Subic-made,” pointing out that the firm’s products are principally manufactured at its wholly-owned subsidiary here, the GrainPro Philippines Inc.

Garcia added that the Subic-made drying system will be a big boost to local farmers and farm producers.

“Here in the surrounding communities, we often see farmers drying their grain products on the roadside and a lot of these go to waste. The Solar Bubble Dryer can boost the productivity of these farmers, as well as our national food stock,” Garcia said.

GrainPro’s development of the SBD was in partnership with the International Rice Research Institute (IRRI) and Germany’s Hohenheim University. (RFD/MPD-SBMA)

PHOTO:
GrainPro President and CEO Tom de Bruin (left) demonstrates the operation of the Solar Bubble Dryer (SBD) during the product launch at the company’s headquarters in the Subic Bay Freeport Zone. (AED)

Read More

SBMA, Singapore’s Interflour Group close $30-M investment deal

Singapore-based Interflour Group Pte Ltd. (Interflour), one of the producers of the finest flour in the world, will be building its Philippine mill in Subic as part of its expansion program to meet flour demand in Southeast Asia.

This developed as Interflour Managing Director and Chief Executive Greg Harvey, Subic Bay Gateway Park President Jeff Lin, and Subic Bay Metropolitan Authority (SBMA) Chairman Roberto Garcia signed a 50-year lease contract paving the way for the construction of the flour mill facility.

The event was witnessed by SBMA COO Joven Reyes, SBMA Deputy Administrator Joy Alvarado and SBMA Investment Manager Ronnie Yambao. Representing Interflour were Group COO Jack Joseph Cwach, Group Marketing Director Angel Umali, Group CFO Ma. Cristina Piguing, Group General Counsel Mark Neo, Mabuhay Interflour Mill Inc. (MIMI) Board Members Jesus Alcordo and Edgardo Gallo, and MIMI General Manager Vicente Magbanua.

Registered under the business name Mabuhay Interflour Mill Inc, the new flour mill is part of the US$30-million committed project investment of Interflour in Subic.

Garcia said the new Subic entrant is proof that the Philippines is “in the screen” of foreign investors who are encouraged by the trust and confidence earned by President Aquino’s good governance program.

The new flour mill will be constructed in a 52,852-sq.m. lot inside the Subic Bay Gateway Park. It is expected to be completed in 24 months’ time.

The company will engage in milling of wheat into food flour for direct sale to consumers, distributors and retailers in the domestic and for-export markets.

Garcia added that the project would provide bakeshops and entrepreneurs in the country with the highest quality flour in competitive or much lower price, as the cost of hauling and transporting flour to parts of Central and Northern Luzon will be cut by as much as fifty percent.

This will also mean additional revenue for SBMA of about P5.5 million a year, for the use of ports by transport ships coming from wheat-growing countries like Australia, United States, Canada, as well as Europe and the Black Sea countries.

For Interflour, Harvey noted that Interflour Group is one of the biggest flour milling companies in the world with seven flour mills located in Vietnam, Indonesia, Malaysia and Turkey. The combined wheat milling capacity of these mills is nearly 6,000 tons per day, which is equivalent to almost 1.5 million tons of flour produced each year.

He added that Interflour holds international certifications for its world-class technology, including Good Manufacturing Practice (GMP), and a certification for producing Halal food products.

The proposed mill in Subic will be capable of producing 500 metric tons a day of flour. However, Interflour plans to expand its capacity with an additional 500 tons by 2019.

“The Philippines is an important market in Asia, with an estimated 25,000 bakeshops and with Gardenia as the largest. Interflour will be offering the finest flour for the local market, particularly in Central Luzon,” Harvey said. (RAV/MPD-SBMA)

PHOTO:
SBMA Chairman Roberto V. Garcia (center) signs a memorandum of agreement for the flour mill project with Interflour Group Managing Director and Chief Executive Greg Harvey (left) and SBDMC Inc. President Jeff Lin.

Read More

Culinary school opens branch in Subic Freeport

Culinary enthusiasts and restaurateurs in the region now have a chance to hone their kitchen skills without having to go to Manila, as one of the country’s premier culinary schools opened its doors in this free port.

The Center for Asian Culinary Studies (CACS) recently opened a branch here — their fifth thus far — to address the rising demand for quality culinary education in Region 3.

CACS offers one-year professional diploma courses for Commercial Cooking National Certificate (NC)-IV, Commercial Cooking NC-III, Commercial Cooking NC-II, and Bread & Pastry Production NC-II certifications from the Technical Education and Skills Development Authority (TESDA).

The school also offers basic skills program where the students will receive NC-II in commercial cooking, as well as one-day short courses.

Chef Gene Gonzalez, CACS president, said the school would complement Subic’s growth as a thriving tourism capital by filling in the demand for culinary professionals here.

He also said that the school would boost the local food and beverage industry.

“When we first branched out to Davao, immediately on the first year we saw growth in the restaurant industry there. Immediately, there were 60 restaurants that opened in that once sleepy city,” Gonzales said. “That is what we would like to happen here.”

He also said that he was very pleased with the warm welcome from residents of Olongapo City. “It’s enticing that they see a need for a highly professional school,” he added.

Gonzales added that they initially intended to offer only short courses for their Subic branch, but decided to open a one-year diploma program because a lot of local residents expressed interest in enrolling.

Chef Mark Bernardino, one of the school’s instructors, said that CACS would operate as a true school, and all of the students would receive quality training from their best instructors.

"You come here to learn to cook not for yourself, but for others,” he said.

He added that Subic’s location at a halfway point between Manila and North Luzon would make their school ideal to students from the Central and the North Luzon areas.

The CACS Subic branch has already started its first class for the professional course with eight students, most of whom are restaurant owners.

The school is also promoting Philippine cuisine and is gearing up for the “International Adobo Day” on June 12, when renowned chefs from all over the country will be here to judge the best in adobo cooking. (FMD/MPD-SBMA)

PHOTO:
Chef Gene Gonzales, president of the Center for Asian Culinary Studies (CACS), explains cooking techniques to students at the opening of the culinary school branch in the Subic Bay Freeport.

Read More

Food Industry in Subic Up

The food industry here is increasing as more and more restaurants, cafes and fast food are popping up inside the Subic Bay Freeport.

Subic Bay Metropolitan Authority (SBMA) Public Relations Department Manager Armie Llamas said the increase in the number of restaurants signifies investor-confidence in the Freeport’s potential as a tourism hub.

“With the setting up of restaurants such as Sumosam, TGIFridays and the likes only means that entrepreneurs who invest heavily in the food industry believes that Subic will likely generate income,” Llamas said.

Recently, Japanese-fusion resto Sumosam opened its 12th branch inside the Harbor Point in Subic Bay Freeport. Owner Marvin Agustin was on hand during the opening. (Jonas Reyes, Manila Bulletin)

Read More

Tourists' Food Haven In Subic

Aside from shipbuilding magnate Hanjin Heavy Industries, and Construction (HHIC), other factories, auction companies and catering services are now eyeing this premier Freeport for its tourism potential.

With the construction of Ayala Land's Harbor Point mall, more and more restaurants and bars are opening just within the Subic Bay Freeport's gates.

Subic Bay Metropolitan Authority (SBMA) officials said the Subic Free port has been a favorite destination for local and foreign tourists.

These tourists want to explore this Freeport while having a great time and seek good places to dine.

This is where food stores and restaurants come in, officials said.


They said that tourists who come into this premier Freeport will need a fine dining experience and places to hang out.

Restaurants such as Gerry's Grill, Lighthouse Marina's, Coco Lime and Meatplus are just a few of the best restaurants that tourists here frequent when they stay at Subic Bay Freeport.( Jonas Reyes, Manila Bulletin)

Read More