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Chewy, crunchy, tasty ‘gyoza’


More new restaurants are opening left and right. More and more students from various culinary schools here and abroad are graduating, with money to open their own dining places with a variety of concepts.

Posted: October 30th, 2014 in Columns,Food | Read More »

Turning Vietnamese amid ‘sisig’ and lethal Pampango fare


Invited recently to Angeles, Pampanga, my immediate reaction was, “Hmm, where will I eat?” Although my call time was still at 5 p.m., I was in Angeles by noon.

Posted: October 23rd, 2014 in Columns,Food | Read More »

Madrid has El Botin, Manila has Tinee’s ‘cochinillo’


For the “Foodprints” TV series on Spain, we flew to the Iberian Peninsula to present dishes that evolved from Spanish recipes—ensaymada, empanada, caldereta, adobo, puchero or cocido, cochinillo, among others.

Posted: October 16th, 2014 in Columns,Food | Read More »

Bazaar find–like a brownie but not quite


There have been attempts to update a successful product by keeping the foundation and creating something new out of it. Many times, a new creation is born, while other times it ends up sounding better than it actually tastes.

Posted: October 2nd, 2014 in Columns,Food | Read More »

Indulging in foie gras at Resorts World Manila


There are a few restaurants with well-credentialed chefs that have gone unnoticed. I just came across one.

Posted: September 25th, 2014 in Columns,Food | Read More »