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Atypical, surprising Huaiyang cuisine


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Medley of Huaiyang appetizers

Yang chow fried rice is supposed to be an example of Huaiyang cooking, the cuisine of a region in China. But the food we were served that noon at Shang Palace of Makati Shangri-La Manila was not typical. The appetizers were already surprising.

Posted: July 31st, 2014 in Columns,Editor's Pick,Featured Columns,Food | Read More »

A taste of Albay: ‘Tinutungan na manok,’ toasted ‘siopao,’ chili ice cream


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1ST COLONIAL Grill’s specialty: tinapa rice

A place to discover in Bicol province is Misibis Bay along the southern tip of Cagraray Island in Bacacay, Albay. It’s a resort with first-class amenities and its own beaches and coves, choice villas with private pools and a casino.

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

Sentimental tour of Tivoli menu across 38 years


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VALRHONA chocolate in layers with popcorn ice cream

All seats were taken in this extremely limited, one-night-only return engagement of chef Norbert Gandler at Mandarin Oriental Manila’s Tivoli restaurant, where he was executive sous chef from 1989 to 1992, and from 1995 to 2003.

Posted: July 17th, 2014 in Columns,Food | Read More »

Comfort food, the Ilocano way


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RUFINO’S Longanisa Pizza

Pinakbet pizza is old news. So is bagnet (deep-fried pork) and dinardaraan (dinuguan, blood stew) pizza. Those are served in many Ilocano eateries today, possibly confusing foreign tourists who may think that they landed in a lost town of Italy.

Posted: July 10th, 2014 in Columns,Food | Read More »

War of wines: South Africa vs New Zealand vs France


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Meeting South African chef Pieter de Jager and tasting his cooking paired with South African wines at the Prince Albert Rotisserie of the InterContinental Manila brought me back to Stellenbosch where the vineyards of Cape Town are situated. On our way there, the mountains changed colors as the sun went down. Polka-dotted guinea fowls roamed [...]

Posted: July 3rd, 2014 in Columns,Featured Columns | Read More »

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