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From guava ‘adobo’ to homemade ciabatta–everything fresh and made from scratch


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MESCLUN’S Guava Adobo

“Everything from scratch” is the best way to describe chef Katrina Kuhn Alcantara’s cuisine.

Posted: April 10th, 2014 in Columns,Food | 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 »

Are you ready for Cebu’s five-in-one ‘siopao’?


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Brittany crusty cake called kouign amman

A big chunk of butter was being sliced in the kitchen. But it wasn’t just any butter; it was from Brittany, used in several pastries displayed as one enters Tymad Bistro.

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

Roasted honey-butter chicken with orange sauce

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ROASTED Honey-Butter Chicken with Orange Sauce

Here’s a delectable chicken dish that’s just right for weekday suppers: honey-butter chicken with orange sauce.

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

Great dishes paired with the best teas in the world


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Lately, my daily routine has been to pass by our Wooden Spoon branch in Katipunan before braving the traffic to drive to Makati. Our branch at Rockwell is now eight months old and, based on customer feedback, is well liked. So we’re looking at adding a location.

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

Vegan chocolate cake, ‘ubod lumpia,’ crispy boneless ‘lechon’–savory food discoveries in Cebu


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TWO orders of Tatang’s boneless lechon with puso

Good ideas can emerge from a garage. Think of the first Apple computer. And then there is The Chocolate Chamber (TCC) in Cebu City, which has moved from its humble origins into a new, café society-type of location.

Posted: April 6th, 2014 in Columns,Featured Columns,Featured Gallery,Food,Headlines,Photos & Videos,Sunday Lifestyle,Travel | Read More »

Jeremy Renner ate in this private dining place

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gustare

When the owners of popular bakeshop chain Sugarhouse sold their business, they accepted consulting jobs here and there before deciding to set up something more permanent.

Posted: April 3rd, 2014 in Editor's Pick,Featured Gallery,Food,Headlines | Read More »

Good food, so-so service at Greek taverna

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We visited a Greek restaurant at SM Aura Premier more than a month ago. It was not perfect but OK—the food was delicious and the service average. On another visit more than a week ago, lunch was still good, but staff service was really bad.

Posted: April 3rd, 2014 in Editor's Pick,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 »

Argentine pizza, Vietnamese ‘inihaw na liempo,’ Spanish blood sausages


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Bawais Com Suong Cha, grilled liempo Vietnamese style

Recently I have been visiting places. Here’s a list of where I’ve been and what I found delicious and worth raving about.

Posted: April 3rd, 2014 in Columns,Food | 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 »

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