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A first in a mall: Authentic Greek yogurt–made fresh in front of diners

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HANDMADE, fresh and natural yogurt topped with fresh fruits

Gregory Galanakis says he couldn’t find real, freshly made, Greek-style yogurt for the past 30 years that he’s been doing business in the Philippines, which he considers his home next to his motherland Greece.

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

‘Labahita a la bacalao’

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QUICK and easy-to-cook Labahita a la Bacalao

Labahita a la Bacalao, paired with Ginataang Sigarilyas, is an ideal family meal for the meatless Holy Week.

Posted: April 17th, 2014 in Editor's Pick,Featured Gallery,Food,Headlines | Read More »

Johnlu Koa’s secret ingredient for his upscale French venture? Sourdough

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PREMIUM selection of flavored croissants, baguettes, sourdough, crusty rolls and
other breads is available daily.

Johnlu Koa has gone high-end after launching a longtime dream project he hopes would tap the A-list market.

Posted: April 10th, 2014 in Food,Headlines | Read More »

‘Salpicao’ with foie gras, ‘xiao long bao,’ Benguet strawberry and cream cheese–it’s time for new favorites

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BREAD pudding served with a scoop of vanilla ice cream at Shine Bakery

SM Aura Premier is the mall almost everyone wants to check out. Many of its restaurants are the first of their kind, so gourmands can cherry-pick their favorites.

Posted: April 3rd, 2014 in Food,Headlines | Read More »

The tableware to marvel at–and use

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MICHEL Bernardaud, the fifth-generation FRIVOLE collection head of the Limoges-based company

“The best way to take care of your Bernardaud porcelain is to use and enjoy it as much as you can,” said Michel Bernardaud, chair and president of the 151-year-old famous French luxury brand.

Posted: April 3rd, 2014 in Food,Headlines | Read More »

Prawns tossed in salted egg, strawberry tart, must-try sukiyaki–our guide to SM Aura

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SOM TAM (papaya salad) and sticky rice.

At SM Aura Premier, we checked out a few must-try dine spots for a good culinary experience.

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

Specialty steaks, crepe flambé at one’s tableside–it’s premium European comfort food

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BRAISED Lamb Shank with Portobello Mushroom Risotto

Located on Kalayaan Avenue in Makati, the two-year-old Zavoy is a cozy gem of a steakhouse. British owner Jonathan Thorp says he is satisfied with the way things are going for his fine-dining restaurant. He has regular patrons who keep the kitchen busy all the time, even if it’s open only at dinner time.

Posted: February 20th, 2014 in Food,Headlines | Read More »

‘Best Desserts’ book launch–a sweet treat in more ways than one

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ESTREL’S three-tier caramel cake

Wow, a whole convention center filled with sweet treats,” exclaimed Yvette Fernandez, Town & Country editor in chief, as she entered the SMX Convention Center at SM Aura for the launch of Inquirer Lifestyle’s first ever book, “Best Desserts.”

Posted: February 6th, 2014 in Editor's Pick,Featured Gallery,Food,Headlines | Read More »

Lifestyle’s ‘Best Desserts’ launched at SM Aura Thursday

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best-dessert

The much-awaited list is here and it comes to life with the launch of “Best Desserts:
Inquirer Lifestyle Most-Read Ultimate List,” published by Philippine Daily Inquirer, Inc., today, 4 p.m., at the SMX Convention Center, SM Aura Premier, Taguig City.

Posted: January 30th, 2014 in Editor's Pick,Featured Gallery,Food | Read More »

18-treasures feast for Chinese New Year, French féte for Valentine’s Day

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STEAMED Crab Claw and Glass Noodle with Egg White Sauce

Sofitel Philippine Plaza kicks off the Year of the Horse with two important festivities that many Filipinos look forward to—the Chinese New Year and Valentine’s Day.

Posted: January 23rd, 2014 in Featured Gallery,Food,Headlines | Read More »

Cebuano cuisine–more than just ‘lechon’and ‘sinugba’

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t0116reyes-cebu_feat2_1

Last Thursday, Marco Polo Plaza Cebu opened its annual food festival called “Sugbusog Culinary Journey,” which will run until Jan. 20 at Café Marco buffet restaurant.

Posted: January 15th, 2014 in Editor's Pick,Food,Headlines | Read More »

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