Old-time favorites from The Plaza now available to go
It’s that time of year when baked Virginia ham takes center stage. Here’s the story of how it came to be, a tribute to the family that created it
It’s that time of year when baked Virginia ham takes center stage. Here’s the story of how it came to be, a tribute to the family that created it
In the book “Behind the Doors of Chateau 1771,” Vicky Rose Pacheco writes about the corned beef sinigang that she first concocted in 1995. She placed it in the different restaurants until it found its home in Sentro seven years later.
One popular Filipino dish that it reinvented with a modern twist to it and which has since become its signature dish is Sentro 1771’s Corned Beef Sinigang, and the decade-old restaurant intends to keep its customers’ dining experience special with every single bowl of this sinigang (a sour soup dish) that it serves.
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