Quantcast
Home » byline

Voluptuous crabs and good old reliable Filipino food for ‘balikbayan’ season

By
PAKO SALAD with
salted egg

It’s Balikbayan season, which means, aside from an influx of See’s chocolate, squeaky white trainers and giant plastic tubs of cheese balls, the long-haul-weary Pinoys who have stepped off trans-Pacific or transcontinental flights are in search of a taste of home.

Posted: December 18th, 2014 in Food,Headlines,Lifestyle Stories | Read More »

Wagyu burger in a steamed Chinese-style bun with artisanal sake

By
TORO onigiri
with foie gras

The new dining place called 12/10 might just be the hardest table to get of late, though much of that difficulty comes from its own quirks. Aside from being in a slightly obscure part of Makati, it’s open only in the evenings, but not on Sundays; and, most frustrating of all, it doesn’t accept reservations.

Posted: December 11th, 2014 in Editor's Pick,Featured Gallery,Food,Headlines,Lifestyle Stories,Photos & Videos | Read More »

Restaurant group takes on the classic French bistro

By
STEAK tartare

The last time I ordered steak tartare in a Manila restaurant, the server asked me if I would like it rare, medium, or well-done. I have not been back to that restaurant, not because of the understandable gaffe of new waitstaff of a newly opened restaurant, but because the steak tartare, as well as most of the meal, could barely pass muster as French food—or, for that matter, as food.

Posted: December 4th, 2014 in Editor's Pick,Featured Gallery,Food,Headlines,Lifestyle Stories | Read More »

Turkey may be good, but real wagyu is so much better

By
WAGYU sirloin on black stone grill

Thanksgiving is a curious American holiday if you think about it, with the President pardoning a turkey and families burning jet fuel to get together to eat an extremely difficult to cook bird with a sweet sauce and a pie made from a normally savory vegetable.

Posted: November 27th, 2014 in Editor's Pick,Featured Gallery,Food,Headlines,Lifestyle Stories | Read More »

New restaurant is small in scale but big on eclectic charm

By
DEEP-FRIED
pig’s ears
with anchovy
vinaigrette

A recent visit to the cardiologist has redirected my everyday diet into the contentment of ritual virtue: grilled fish, fresh vegetables and only water to drink.

Posted: November 20th, 2014 in Food,Headlines,Lifestyle Stories | Read More »

Advertisement
Marketplace