WITH HIS EXTENSIVE BACKGROUND in food and beverage, Peninsula Manila’s general manager Jonathan Crook is extremely fussy. He has to be, especially with the rebirth of Escolta from its previous incarnation as Nielsen’s. “When you are starting up a restaurant, you want to set the tone right. In...
FANS OF FAT MICHAEL’S, THE QUAINT mom-and-pop restaurant in Makati that built a good following, will surely fall in love with The Frazzled Cook. Bigger and decidedly better, the new restaurant in Addition Hills, Mandaluyong, has all the key elements that have made Fat Michael’s an icon. Except for...
Fu by Hai Shin Lou (856-0913/909-5117) in Serendra, Bonifacio Global City, offers Cantonese specialties like Hong Kong suckling pig, marinated deep-fried Hong Kong chicken (in special garlic sauce), lechon Macau, roasted Hong Kong pigeon and Peking duck. The dishes are all cooked without MSG. The Gustavian...
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PIAYAS, THE ALL-TIME favorite from Bacolod, has not been spared by the changing times. What we once knew as little flat, flaky pastries stuffed with muscovado has morphed into something modern—in taste, texture and appearance.
THE FIRST TASTE OF ZAMBOANGA cooking happened as soon as we left the airport. It only took a few minutes to get to a place called Busy Bee where we had breakfast. It turned out to be arroz caldo—rice soup with chicken. What was different about the order is it’s paired with fresh lumpiang ubod placed...
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“Learn to become still. And to take your attention away from what you don’t want, and all the emotional charge around it, and place your attention on what you...
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