Kathryn Bernardo sees gold in contemporary dance act in ' Pilipinas Got Talent'

 

By Manila Bulletin Entertainment

Published May 14, 2025 15:06 pm

An 18-year-old Filipino Canadian and jazz dancer is going straight to the live semifinals of the seventh season of "Pilipinas Got Talent" after Asia's Superstar Kathryn Bernardo chose her as her golden buzzer.

Jasmine Flores impressed the judges especially Kathryn with her flawless routine which included a blend of jazz, ballet, and acrobatics.

She also elegantly showcased clean pirouettes and backflips.Kathryn lauded Jasmine for being a proud Filipina and not forgetting her Pinoy roots. She also added that she liked how Jasmine owned the stage.All the judges gave Jasmine a standing ovation.

For FMG, he commended Jasmine for combining different styles of movements from jazz to acrobatics. Eugene, meanwhile,  felt proud of being a Filipino while seeing Jasmine showcasing her Pinoy blood. Donny said that it is rare to see a good jazz performance on the "PGT" stage.

The Golden Buzzer is a special privilege given to the four judges and the hosts, allowing them to send an act straight to the live semifinals. Each judge and the hosts can only use it once throughout the auditions.

As of now, all the golden buzzers are used.Don’t miss the last set of auditionees on “Pilipinas Got Talent” Season 7, airing at 7:15 pm this weekend on Kapamilya Channel, Kapamilya Online Live, and A2Z.

Viewers can also catch it on TV5 every Saturday, at 7:15 PM, and Sundays, at 7:45 PM.Don't forget to follow @abscbnpgt on Facebook, X, Instagram, and TikTok for more updates.

Palawan listed as the world’s best island to visit in 2025

An abundance of trees, clear seas, and the lush bloom of the island’s natural wonders continue to make Palawan a captivating destination

By Poch Eulalia

Published May 14, 2025 13:17 pm | Updated May 14, 2025 13:20 pm

Based on a recent list put out by “US News & World Report,” Palawan is considered “#1 in World’s Best Islands to Visit for 2025.” According to the report, the placement owes itself to numerous island hopping options to explore, serene beaches for lounging around, and the marine life you can spot when on a snorkeling tour.

TARA, PALAWAN! Tourists marvel over the mangrove forests of Puerto Princesa. (MB file photo)

Even more amazing is how our very own managed to beat out 23 other destinations, including global favorites like Greece’s Santorini (ranked fourth), Tahiti (ranked seventh), and the Bahamas (ranked 17th). Among our Southeast Asian neighbors, Bali managed to make the list as well, ranking in 19th place.

Key destinations listed in the report that make Palawan worth visiting are Kayangan Lake in Coron, El Nido’s Bacuit Bay, and the Puerto Princesa Subterranean National Park, a UNESCO World Heritage site. Just last year, Palawan also received recognition as the 13th Best Island in the World out of 25, and ranked fifth in Asia based on a list by “Travel + Leisure.” Another publication, “Wanderlust Travel Magazine,” also has Palawan among its list of “Most Desirable Islands in the World,” placing 10th after going through three million votes cast by 168,000 readers.

If there’s one thing we can take from all these accolades, it’s that sustainable tourism practices help in keeping Palawan a top vacation spot. A common factor among these ranking lists praises how seemingly untouched the island’s natural beauty is. Pairing this with our well-known hospitality, it comes as no surprise that tourists continue to flock to the island.

From Teamwork to Tree Work: 600 Seeds of Hope Planted

 From Teamwork to Tree Work: 600 Seeds of Hope Planted

There’s so much to love about being part of Valoroo, but one thing that truly stands out is how deeply we care about giving back to our communities and protecting our planet. It’s not just a policy—it’s something we all genuinely feel and live out together.

We still smile thinking about our last Valoroo Cares initiative. Getting our hands in the soil, planting over 600 little trees—it wasn’t just an event, it was a shared hope taking root. Huge thanks to everyone who showed up and to the amazing team behind the scenes who made it all possible. Your passion is inspiring!

Let’s keep the spirit alive. Every act of kindness, every bit of effort to give back and care for nature, makes a real difference.

Looking to join a company with purpose-driven values? We’d love to have you on board: valoroo.com/careers

#SustainabilityInAction #TeamValoroo #TreePlanting #MakeADifference #ValorooCares

Valoroo - Recruitment

Send message

All reactions:

411411

A dish for every continent—even Antarctica

BY NASTASHA VERAYO DE VILLA

MAY 15, 2025

Vermont Corn And Chicken Chowder —CONTRIBUTED

Read Next

No-frills meats that pack some heat

The kitchen at Seasonal Tastes in The Westin Manila seemed particularly lively that evening, with interns from various universities huddling and fussing over vibrant plates of internationally inspired cuisine.

Select guests were treated to a preview of “Culinary Showcase,” a one-night-only charity dinner for the benefit of Save the Children Philippines. The seven-course degustation menu, to be served on May 19 at 7 p.m., marks the culmination of the students’ Mentor-Mentee Program with the award-winning hospitality team.

For around two months, graduating students from Bulacan State University, De La Salle Lipa, Lyceum of the Philippines, National Teachers College, Our Lady of Fatima University, Polytechnic University of the Philippines, and University of Santo Tomas learned the ropes of putting together a dinner event—from creating the menu to serving the dishes, and everything in between.

“Culinary Showcase” chefs for the night flanked by mentors The Westin Manila executive sous chef Dale Yulo Sy (left) and executive chef Rej Casanova. —CONTRIBUTED PHOTOS

“Each intern is assigned a role and responsibility in the planning and execution. These include leadership roles, such as executive and sous-chefs, restaurant managers, and more,” Westin Manila director of operations Grace Weihrauch said in a statement.

Led by the evening’s executive chef, Tristan Palmes, diners get to journey through the continents for P3,300 per person without ever having to leave their tables.

Plant-based tuna ceviche

The South American amuse bouche proves petite but potent. The plant-based ceviche (seaweed-infused watermelon, cilantro aioli, and pickled chayote) teases the palate and awakens the appetite with its frisky combination of light and crunchy, peppery, and citrusy. However, the one-bite wonder is gone too soon, leaving guests ready for more.

The Australian moss beef tartare serves subtlety on a plate: the slight sweetness from the herbed crumble dusted over raw minced tenderloin balancing with the hit of tang coming from pickled vegetables and lemon gel, and delicate sweet-bitterness from the tarragon aioli. The Vermont corn and chicken chowder representing North America has a sweetness that hits the back of the throat, but which the chicken mousseline in sweet corn glaze and whipped cream cheese are able to temper.

“Ginataang Sugpo At Kalabasa”

Local tastes

The team went local for Asia with ginataang sugpo at kalabasa. The deconstructed version of the Filipino viand plays with proportions: The prawn is huge and juicy, the thick sauce reduced to a slather of mild coconut and ginger flavors. The delicate kangkong crisps are a fleeting yet curious footnote.

The Antartica-inspired palate cleanser is a refreshing cucumber and mint sorbet, served in an ice bowl. Super refreshing in different ways, it’s best to finish the spoonful of lemon granita with basil gel and oil before it melts. But that’s hardly a problem with the lively dance of flavors that leaves one scraping the bottom of the ice bowl for more.

Cucumber And Mint Sorbet

Beef Peri-peri With Trinity Of African Sauce

The beef peri-peri is paired with the trinity of African sauce: smoky yet spicy, cilantro with a kick, and a delicious citrus-garlic dip. The tamarind jus makes for a delectable addition for the sous vide grainge beef rump medallion that’s tender on the inside but has a bit of a chew on the outside. Intriguingly, each element of this dish is actually able to shine on its own—even the couscous and side vegetables.

SEE ALSO

LIFESTYLE

The conclave: A call for companions

Guests are brought to Europe for the final course with an interactive dessert. Spiced Rico pear poached in red wine encased in pear-shaped chocolate sits atop a faux plate that diners must break, revealing the rest of the treat. The mix of textures and sweetness combines so many elements, each spoonful creating a different experience.

Culinary Showcase (Mentor-Mentee Program)

“We want the guests to experience the comfort food of every continent,” Palmes told Lifestyle, adding that the “Culinary Showcase” team planned the menu with the guidance of Westin Manila’s executive chef Rej Casanova and executive sous chef Dale Yulo Sy.

“It’s not easy to make multiple cuisines that will complement each course. From South America to Europe, even the Antarctica-inspired dish was really something refreshing,” added Casanova.

Visit westinmanilahotel.com for details; book a table via qrco.de/CulinaryShowcase.