Home » byline

‘Freestyle dining’–like eating out but staying in

500 GRAMS of prime rib

On Father’s Day this year, my family asked me what kind of dinner we should have to celebrate.

Posted: July 10th, 2014 in Editor's Pick,Food,Headlines | Read More »

An Ongpin food institution closes after a fire

FRIED noodles at Mañosa. NEAL OSHIMA

What keeps people loyal to a restaurant that has been going for hundreds and hundreds of years? Consistency, one would expect. Tradition. A sense of legacy. Or sheer nostalgia.   We don’t have restaurants that go back hundreds of years, because our country goes back only a few hundred years, as compared to Spain, for [...]

Posted: July 3rd, 2014 in Featured Gallery,Food,Headlines,Photos & Videos | Read More »

Arya’s biryani, ‘dizi’ and the best lamb ‘koobideh’ in the city

Arya’s interiors

When I was growing up, the closest grocery to the house was called One-Stop, a dark place slightly larger than a sari-sari store, to which I was occasionally dispatched to buy a tin of corned beef or a bag of pan de sal.

Posted: June 26th, 2014 in Food,Headlines | Read More »

Perfectly cooked salmon, creative arugula-based salad with coconut ice cream

CRAFT coffee beer at Yardstick

Perhaps nothing can be more hip in food circles than craft coffee, a double shot of which is the reason I am typing very fast right now. What about craft beer? And what happens if you mix the two together?

Posted: June 19th, 2014 in Food,Headlines | Read More »

Why the revolutionaries ate French food in Malolos


The day the country’s founding fathers ratified Philippine independence in Malolos in 1898 seems to have been a busy one, including the stomachs of the revolutionaries.

Posted: June 12th, 2014 in Editor's Pick,Food,Headlines | Read More »