248 – On Promotion Channels: Triptych 41

I make use of other social media channels — specifically Facebook and Instagram —  to connect with my readers and promote my blog. As soon as I publish a new post, I immediately promote it on my Facebook page. I also publish a new post and story on Instagram encouraging my audience to click on the link in my bio. The strategy has proven effective to this day.

I managed to grab some pictures of mine after downloading my Instagram data and checking my Facebook page, and I’m sharing the output here.

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First up: the Hainanese Fried Chicken Rice from Nanyang, which I posed as an Instagram story after having a meal at their SM Megamall branch. Nanyang is basically the rebranded version of the Toast Box restaurant chain from Singapore, which I reviewed in two posts (first and second). Do note that this only applies to the Philippine franchise.

This was previously overwhelming for one person, but now it’s more tailored for single eaters. It now has a well-balanced proportion of chicken chops, bok choy, chicken rice, soup, and condiments. I also liked how everything was put in individual bowls you can stack together once you finish eating!

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Next is this single order of pork dumplings from Dong Bei Dumplings in Binondo, which I shared as a post on my Instagram profile. I wrote about Dong Bei Dumplings in 2015, when I visited the world’s oldest Chinatown. Three years later, I paid the joint a visit again after touring the Destileria Limtuaco Museum and sampling a few Destileria Limtuaco spirits.

This order consists of 14 pieces–and it only costs P200! If I order these dumplings outside, it would cost me more than P200. Dipping these jiaozi in black vinegar and ginger cuts through the grease and savory taste of the pork filling. They also offer these frozen; just steam or fry whenever you crave authentic northern Chinese dumplings.

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Ending this triptych is the Buttermilk Fried Chicken Fingers with Cornbread Donuts from Fireside By Kettle at SM Megamall, taken from the blog’s Facebook page. Prior to this, I managed to dine at Kettle’s SM Aura branch for my younger brother’s 18th birthday. Sadly, this branch of Fireside by Kettle has closed down and the only remaining location is in Taguig.

This version by Fireside by Kettle is designed to be eaten easily; the only differences would be the use of chicken fingers and cornbread hush puppies. Other than those, Fireside and its parent restaurant pull off the dish in the same manner: breaded with a Cajun spice coating, served with cornbread, and accompanied by honey and gravy on the side.

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Until the next post, and this might be my last for a while as I’m hitting the brakes for now — bon appetit.

(Yes, you read that part right. I’m hitting the brakes for now as I’ve exhausted backlogs for this quarantine period. It might take me some time to return here since I have to gather source material for some posts offline. If you want to stay in touch, do follow my Instagram account.)

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