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Cebu ‘lechon’ sweeps the country


Cebu Lechon has introduced a whole new way of roasting pig. Today, most lechon are cooked in a similar way. Out of this creativity, many other great-tasting lechon have entered the market. In the end, foodies and consumers are the beneficiaries.

Posted: August 28th, 2014 in Columns,Food | Read More »

One of the best French dining places outside of Paris is in Cebu


I don’t normally take breakfast, but Corine offered one of her four croissants. “You have to try it,” she said. “It’s made with homemade butter by a friend from Brittany.”

Posted: August 21st, 2014 in Columns,Featured Columns,Food,Headlines | Read More »

Finally, Singapore’s Hainanese chicken now in Manila


When Singapore leader Lee Kwan Yu was asked what he thought the Philippines lacked, he said: Discipline.

Posted: August 14th, 2014 in Columns,Food | Read More »

Philippines once again experiencing authentic Vietnamese cooking


With the fall of Saigon to the communists in 1975, Vietnamese and other Indochinese left their lands, boarded boats and braved the high seas.

Posted: July 31st, 2014 in Columns,Food | Read More »

Wimbledon food trip: Crispy ‘sisig’ without fat (at least visually)


The past two years now, our Valle Verde badminton group has been going to Baguio just to watch the Wimbledon on TV. We call it our Wimbledon party.

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