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‘Lola’s boy’ cooks Japanese for his nurse-girlfriend

Yakitori stuffed Chicken,Nori and Tobiko Rice, Vegetable Tempura and Ponzu Citrus Sauce

Jhaymar “JM” de Jesus, 24, had no desire to pursue a culinary career till his dearest grandmother passed away a few years ago. His parents separated when he was 8, and he grew up in his lola’s place in Lucena City, Quezon. He was later tagged by family and friends as “lola’s boy.”

Posted: July 17th, 2014 in Food,Headlines | Read More »

War of wines: South Africa vs New Zealand vs France


Meeting South African chef Pieter de Jager and tasting his cooking paired with South African wines at the Prince Albert Rotisserie of the InterContinental Manila brought me back to Stellenbosch where the vineyards of Cape Town are situated. On our way there, the mountains changed colors as the sun went down. Polka-dotted guinea fowls roamed [...]

Posted: July 3rd, 2014 in Columns,Featured Columns | Read More »

Learn to cook Japanese

JAPANESE food’s distinctive flavors and signature cooking techniques could be turned into a money-making venture at Golden Treasure Skills and Development Program’s day-long seminar on Japanese cuisine.

Posted: June 29th, 2014 in Headlines,Sunday Lifestyle | Read More »

Veggies are what make Ilocano cooking distinct from other regions’ cuisines

BURIDIBUD at La Preciosa, Ilocos Norte

In the middle of a parched land stood a structure made of native materials like bamboo, some split and woven to become sawali. This was the local version of a gazebo, a haven from the heat of the Ilocos summer.

Posted: June 12th, 2014 in Columns,Food | Read More »

Beef ‘rendang’ buns, salmon ‘donburi’–it’s Asian cosmo cooking for the next generation

CHORIZO sandwich with poached egg in squid-ink bun

The place feels like an atelier. It’s as if any minute a craftsman would wield his giant scissors and start snipping away the denim on a mannequin or weld metal to create his sculpture.

Posted: June 12th, 2014 in Columns,Food | Read More »