Bye ‘ube’ cheese ‘pan de sal,’ hello charcoal ‘pao’ with ‘ube,’ cheese
Hong Kong-born master chef Kavino Lau’s takeaway menu reads like a dream. His dim sum list alone is lengthy and makes my mouth water (tel. 0977-8504891). The chef’s selection
Hong Kong-born master chef Kavino Lau’s takeaway menu reads like a dream. His dim sum list alone is lengthy and makes my mouth water (tel. 0977-8504891). The chef’s selection
When Japanese ramen arrived in the local culinary scene, Filipino foodies received it with much glee and hungry tummies.
Eat breakfast like a king, lunch like a prince and dinner like a pauper, or so they say. But I deliberately refused to adhere to it, although lately I’ve been trying to follow that adage and getting used to it, unless of course I have a food-tasting invitation.
Last Sunday, our friend Claude Tayag did a degustation lunch at the Rockwell Club function room, with tickets sold to club members.
The hype gets in the way of what Tim Ho Wan is–a reasonably priced canteen serving Cantonese food to the same exacting standards of HK locals.
This new restaurant has a very unorthodox policy that could drive away diners who are not tolerant or very hungry.
The queue that forms in front of Tim Ho Wan at SM Megamall as early as 10 a.m. has been tweeted and Instagrammed numerous times since the restaurant opened over a month ago.
I’ll never look at dim sum the same way again. Not after attending a master class at the Peninsula Manila, conducted recently by the hotel’s own dim sum ambassador chef Yip Wing Wah.
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