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Cebu ‘lechon’ sweeps the country


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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


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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


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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


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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)


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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 »

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