MenuBy Margaux Salcedo
We had a neighbor in Sta. Maria, Bulacan, named Ka Viniang, who made the most delicious puto pandan. It was moist, with a tempered sweetness and a somewhat sticky topmost layer. She used to grind the rice with a stone grinder. Around the mid-2000s, she started to grow weak until she stopped making puto.
Thirty years after breaking into the culinary scene and becoming a renowned chef and restaurateur, Jessie Sincioco shows no plans of slowing down. On Friday, Feb. 8, lucky guests who were able to book a table at Chef Jessie’s at the Amorsolo Tower in Rockwell, Makati City, can feast on selections of her a la carte menu at 50 percent off.
Renowned chef Jessie Sincioco grew up eating and enjoying a very rich, thick, saucy, smoked-flavored chicken and pork adobo prepared by aunt Estelita Sincioco-Dy.
By Irene C. Perez
Integrating cold cuts in a seven-course fine-dining meal, from appetizer to dessert, was the challenge for chef Jessie Sincioco, who has become known for favorites at Le Soufflé (now Chef Jessie) such as Alugbati Salad and Duck Confit Adobo. Ginisang monggo with cheese franks and a dessert topped with salami strips? Why not? “I cook [...]
By Vangie Baga-Reyes
Enjoy a nostalgic gastronomic journey with chef extraordinaire Jessie Sincioco as she returns to her native Bulacan. This food trip is part of Edsa Shangri-La Manila’s ongoing (until June 25) tribute to Filipino cooking, featuring time-honored specialties at its buffet restaurant, Heat. Sincioco revives the good old way of cooking, with ingredients harvested right before [...]