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Oldie but goodie buffet; Filipino faves with a twist

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The two restaurants this diner visited over the last two weekends both offer Filipino food. One we would tag as an “oldie but goodie,” the other we would call a new discovery. Both have their own interpretations of traditional dishes that satisfy our palate.

Posted: September 4th, 2014 in Food,Headlines | Read More »

Corned beef ‘sinigang,’ ‘galunggong’ fillets with ponzu sauce, diced tofu with ‘bangus’ belly

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SINIGANG na corned beef consists of beef shanks in tamarind broth.

When Sentro 1771 opened at Greenbelt 3 over a decade ago, people raved about how it managed to elevate Filipino cuisine. Instead of serving home-cooked food, executive chef Vicky Rose Pacheco gave her dishes a modern twist.

Posted: September 4th, 2014 in Editor's Pick,Featured Gallery,Food,Headlines,Lifestyle Stories | Read More »

Zooming through Singapore’s Grand Prix

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SPEND a few hours or an entire afternoon viewing the vibrant floral beds at the Gardens by the Bay

For many tourists, Singapore is a shopping and dining destination. Its sale season in the middle of the year is one of the longest, usually lasting well over a month. The list of food choices is wide and varied, mainly because the city is a melting pot of cultures.

Posted: August 24th, 2014 in Editor's Pick,Featured Gallery,Headlines,Lifestyle Stories,Photos & Videos,Travel | Read More »

How Tonyboy Cojuangco became a ‘godsend’ to chef Bruce Lim

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BUSINESSMAN Tonyboy Cojuangco, chef Bruce Lim and Gretchen Barretto

“I don’t want to sound cheesy, but he’s like an angel to me,” says celebrity chef Bruce Lim of businessman Tonyboy Cojuangco, who just opened a chic restaurant two weeks ago in Makati—with Lim at the helm of the kitchen. Cojuangco even named the restaurant after the chef: Bruce Lim’s Rustique Kitchen.

Posted: August 7th, 2014 in Editor's Pick,Featured Gallery,Food,Headlines | Read More »

Choose your beef cut in this burger joint

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8CUTS’ Cheeseburger

Specialty burger joints offering more than the usual beef patty, cheese and tomato have been around for years. The early ones drew diners with their assorted spreads and sauces, including blue cheese and caramelized onions.

Posted: August 7th, 2014 in Featured Gallery,Food,Headlines | Read More »

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