A soup to wake the dead
In the vastness of Chinese cuisine, there never seems a shortage of newness.
In the vastness of Chinese cuisine, there never seems a shortage of newness.
It’s always fascinating to find out what a chef likes to eat on his days-off. After spending countless hours in the kitchen, checking on every detail so that the food served his guests tastes the way he wants it to, what does he look for in his own meal?
You don’t have to fly to Hong Kong for superb Chinese food. These days, you can find it in many Chinese restaurants around Metro Manila—mostly in five-star hotels, occasionally in free-standing restaurants.
Paradise Dynasty, one of the 11 culinary concepts under the critically acclaimed and highly successful Paradise Group Holdings, opened its first restaurant on September 15, 2010. For six years now,
Marco Polo Hotel Ortigas chef comes up with a “balanced” Chinese menu.
The stretch of Banawe in Quezon City has been known for so long for auto repair shops selling car accessories and services. A common sight on the Quezon Avenue corner are the men flapping sheets of dark-colored film—car tint, actually—to catch your attention.
In Chinese cuisine, the pickings are so diverse and interesting that there seems to be a dish to match my every craving. This week, I had Chinese food three times and not once was there a flavor that was even remotely similar.
FRIENDS have been asking me to do a dine-out guide to what should be the longest resto strip in the country—Aguirre Avenue in BF Parañaque. So here it is—the restaurants/dine spots I try in BF, usually on Sundays.
Welcomed by a steady string of beelines and a headstrong horde of loyal followers, the world’s most affordable Michelin-star restaurant takes the country by storm, as Tim Ho Wan, Hong Kong’s legendary hole-in-the-wall eatery opens up a dim sum phenomenon that ultimately changes the way Filipinos enjoy their hearty pocket specialties.
Of all the explanations given for the lyrical beauty of tone from the violins made in Italy during the 16th and 17th centuries, the most convincing is not about a
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