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Unappetizing burger, excellent tea–how foreign chains are impacting the local food scene

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The second act of the administration opened with a great tempest, a rabble swarming with unrest at the web of plunder and an increasingly vocal opposition shifting into high gear for 2016.

Posted: February 27th, 2014 in Editor's Pick,Food,Headlines | Read More »

Modern Shanghai dumpling tops list

CLAWDADDY New Orleans offers shrimp boil, baby back ribs, sausages, salads, fish and chips, pasta, crabs, freshwater prawns, New Zealand mussels, clams, corn on a cob, baby potatoes. Clawdaddy New Orleans has branches at B6 Bonifacio High Street Taguig (tel. 8564785), and Mall of Asia.

Modern Shanghai dumplings recently topped the list of spot.ph’s Top 10 Everything Food List (Xiao Long Bao). Described by the online site as “amazingly fresh, the soup dumplings are hands down the best there is…”

Posted: February 27th, 2014 in Food,Headlines | Read More »

Shop as in a deli, dine as in a resto

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AT THE open kitchen, the chefs whip up a storm.

The scent of truffles cooking wafted through the ground floor corridor of the East Wing at Shangri-La Plaza earlier this month. It could be traced to Epicurious, the new dining concept from The Cravings Group.

Posted: February 27th, 2014 in Food,Headlines | Read More »

Eating our way through Naga


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PANCIT miki with pan bonete at Casa Moderna in Naga

It wasn’t even lunch yet but the pancit miki served was too inviting. There were lechon pieces on top, with the texture and the taste very much like roasted pig, but those were really lechon kawali, fried pork belly in oil.

Posted: February 27th, 2014 in Featured Columns,Food | Read More »

The best dishes of American regions under one roof

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KETTLE in Shangri-La Plaza East Wing

The first time I went to America as a young boy, my family stayed with an aunt and uncle who had a home in the suburbs. After a transpacific flight on a Pan Am DC-10 and then a connecting leg on a Trans-World Airways Boeing 727, we arrived at a house that had carpets from wall to wall and even up the stairs.

Posted: February 20th, 2014 in Editor's Pick,Food,Headlines | Read More »

French chef excited to visit the ‘palengke’

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CHEF Richard Toix

The Tivoli at the Mandarin Oriental Manila will once again host a Michelin-starred chef from Feb. 24 to March 2. This time, Richard Toix of Passions et Gourmandises in France is set to whet the appetites of gourmands and gourmets alike.

Posted: February 20th, 2014 in Editor's Pick,Food,Headlines | Read More »

Instead of wine, why not whisky?

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48-HOUR Braised Black Angus Aberdeen Beef Short Rib

Pairing whisky with food is an elegant way of serving a contemporary meal. It’s also sexy, since one has to take a slow sip of the drink between delicate bites to enjoy the flavors.

Posted: February 20th, 2014 in Food,Headlines | Read More »

Specialty steaks, crepe flambé at one’s tableside–it’s premium European comfort food

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BRAISED Lamb Shank with Portobello Mushroom Risotto

Located on Kalayaan Avenue in Makati, the two-year-old Zavoy is a cozy gem of a steakhouse. British owner Jonathan Thorp says he is satisfied with the way things are going for his fine-dining restaurant. He has regular patrons who keep the kitchen busy all the time, even if it’s open only at dinner time.

Posted: February 20th, 2014 in Food,Headlines | Read More »

6 chefs add to reasons why you should go to Taal Vista Hotel


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CHEESY triangle and Ensaladang Tagalog of Babes Austria.

It seemed like another wedding reception was to take place on the grounds of Taal Vista Hotel. A long tent had been set up, with a long table dressed in white with beautiful flowers lining the center.

Posted: February 20th, 2014 in Columns,Food | Read More »

New creations manifest chef’s love for Thai cuisine


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CECILLE Chang

Cecille Chang has spent over a decade mastering Thai cuisine. Asked why Thai food, she replied, “I love the marriage of four flavors—salty, sweet, sour and spicy. Thai cooking is so balanced in flavor even without butter.”

Posted: February 20th, 2014 in Columns,Food | Read More »

For good food, go where the Chinese foodies live these days–Greenhills

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The Chinese-Filipino community’s reaction to Chinese New Year being declared a special nonworking holiday has been mostly grumbles: “What, another business day lost this year?”

Posted: January 30th, 2014 in Editor's Pick,Food,Headlines | Read More »

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