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What has happened to Barrio Fiesta and Singing Cooks & Waiters?


After the intense debates in the “Off the Menu” Food Forum last month attended by industry leaders, the clamor to further promote Filipino cooking to the world was heard loud and clear.

Posted: April 24th, 2014 in Columns,Food | Read More »

Chef Tonyboy Escalante is World Gourmet Summit’s 2014 Manitowoc Restaurateur of the Year

BAYAMBANG'S 8 kilometer-long barbecue makes it to the Guinness World Book of

This April is turning out to be full of nice surprises. Two weeks ago, I sent a message to chef Tonyboy Escalante asking what dates he would be in Singapore, because I was attending the World Gourmet Summit and had heard that he was nominated for an award.

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

Delivering on their Promise

Photo by Margaux Salcedo

With summer just around the corner and after the excesses of Christmas and Valentine’s, it is time for Lenten penance. Time to start counting calories to resurrect our bikini-worthy bodies or, in most cases like this columnist’s, get rid of that built-in salbabida (floater) in our middle!

Posted: April 6th, 2014 in Columns,Featured Columns,Sunday Inquirer Magazine | Read More »

To go global, Filipino cuisine should not compromise


In town last Tuesday for the Nespresso Food Forum’s The Next Big Thing were David Thompson, chef of Nahm, which bagged the No. 1 spot at this year’s Asia’s 50 Best Restaurant Awards; Leisa Tyler, regional chair of the World’s 50 Best Restaurant Awards; and Raymond Lim of Les Amis, a restaurant in Singapore that has constantly made it to various lists of Asia’s best.

Posted: March 27th, 2014 in Columns,Food | Read More »

Mind-blowing creations–but then this chef’s resto is called Bacchanalia

SEASONAL root vegetables in roasted, pickled or confit form unified by a Macadamia fluid gel, a ponzu veil and banana purée. The crowning glory: puso ng saging!

I have met the chef of my dreams—a young American-educated Brazilian who has worked with the world’s best chefs: Thomas Keller at Per Se in New York, Andoni Luis Aduriz at Mugaritz in Spain and Heston Blumenthal at The Fat Duck in London.

Posted: March 20th, 2014 in Columns,Food | Read More »

Nahm–with an Australian chef cooking Thai food–is ‘Asia’s Best Restaurant’ for 2014


The verdict is out and newspapers worldwide have carried the headline: Nahm, a traditional Thai restaurant in Bangkok serving historical and heritage recipes, is Asia’s Best Restaurant for 2014.

Posted: March 6th, 2014 in Columns,Food | Read More »

The latest Spanish invasion


If there is anything that distinguishes Filipino cuisine from that of our Asian neighbors, it would be the heavy influence of Spanish gastronomy. Unlike other Southeast Asian countries that have distinctly light-textured yet very spicy recipes, we have heavier meals that veer towards the salty; saucy and sweet. This is in large part due to over 300 years of Spanish colonial rule and the osmosis of Spanish flavors into our own culinary lives. Hence, our love for flavors based on chili peppers, tomato sauce, garlic and onions.

Posted: March 2nd, 2014 in Columns,Featured Columns,Sunday Inquirer Magazine | Read More »

Burgers with mac and cheese or spiced candied bacon? Yes!


In the early days, the burger was all about the patty. Some trace its origins as far back as the 12th century, saying that Genghis Khan and the Golden Horde carried packets of ground beef to sustain them as they tried to conquer the world.

Posted: February 27th, 2014 in Columns,Food | Read More »

A Moveable Feast on Top of the World

Seafood risotto

I felt the earth move. “Are we on a ship?” I joked, fascinated in spite of needing to find my bearings. Then I looked out the glass walls and saw the Metro’s skyline and stars. “Is this the Love Boat?”

Posted: February 2nd, 2014 in Columns,Featured Columns,Featured Gallery,Photos & Videos,Sunday Inquirer Magazine | Read More »

Favorite finds in Binondo

CRAB at Uno

I love the Chinese. They are so rich in character and culture. Just like their food, they seem simple but are in fact full of layers and hidden treasures.

Posted: January 29th, 2014 in Columns,Food | Read More »

Wake up and smell the aroma of top-grade local coffee


There’s a company called Rocky Mountain that is determined to change the Philippine coffee landscape.   Once upon a time, the Philippines was among the top five coffee producers in the world. But this was some 200 years ago. Coffee guru Chit Juan even adds that there was a time when the Philippines was one [...]

Posted: January 9th, 2014 in Columns,Food | Read More »



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