By Raoul J. Chee Kee
From the outside, Banzai looks like an office building, spare and boxy save for a few standees announcing the specialties. Inside, however, is an open layout of live cooking stations taking up most of the middle portion.
Country CookingBy Micky Fenix
All seats were taken in this extremely limited, one-night-only return engagement of chef Norbert Gandler at Mandarin Oriental Manila’s Tivoli restaurant, where he was executive sous chef from 1989 to 1992, and from 1995 to 2003.
MenuBy Margaux Salcedo
Friday night and the place was packed. Actor Christopher “Boyet” de Leon was having a drink with one of the owners by the restaurant’s bar. In a separate section was love guru Baby Cruz with family. A head-turner who looked very much like Plinky Recto stretched her long legs sideways, leaning against a wall.
By Restos at a glance
Gisa(sauté), kulob (cover), pakuluan (slow cook by continuous boiling) are three of the techniques of Filipino cookery said to be derived from the ancients.
By Clinton Palanca
What keeps people loyal to a restaurant that has been going for hundreds and hundreds of years? Consistency, one would expect. Tradition. A sense of legacy. Or sheer nostalgia. We don’t have restaurants that go back hundreds of years, because our country goes back only a few hundred years, as compared to Spain, for [...]