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To go global, Filipino cuisine should not compromise


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In town last Tuesday for the Nespresso Food Forum’s The Next Big Thing were David Thompson, chef of Nahm, which bagged the No. 1 spot at this year’s Asia’s 50 Best Restaurant Awards; Leisa Tyler, regional chair of the World’s 50 Best Restaurant Awards; and Raymond Lim of Les Amis, a restaurant in Singapore that has constantly made it to various lists of Asia’s best.

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

2nd edition of ‘Kulinarya’ expands sections on Filipino cuisine, food business


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t1128micky_2

When asked to be involved in the second, expanded edition of “Kulinarya,” published by Anvil Publishing, I thought it was going to be another long process. The first one took about three years to finish.

Posted: November 28th, 2013 in Columns,Food | Read More »

Local comfort food, several notches higher

SIKLAB’S Chicken Barbecue. Chicken pieces are smothered in Siklab’s marinade made of coconut soy sauce, citrus and other spices, and the meat is grilled to exact temperature and tenderness.

Just when you thought Filipino food couldn’t get any more exciting beyond the sizzle of sisig on a hot iron plate, The Bistro Group cooks up a homegrown restaurant concept that is sure to enkindle one’s appetite for Pinoy cuisine.

Posted: November 28th, 2013 in Food,Headlines | Read More »

Photo exhibit pays tribute to Mama Sita, culinary pioneer

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LUMPIANG Shanghai

A photo gallery on the life and culinary beginnings of Teresita “Mama Sita” Reyes-Reyes opened two weeks ago in the historic Casa Real in Paseo del Congreso, Malolos, Bulacan.

Posted: August 29th, 2013 in Editor's Pick,Featured Gallery,Food,Headlines | Read More »

Coming up is a food tour like no other

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INIHAW na Kalabaw on a bed of coconut and mangoes

July 24 is the launch of a history food tour that aims to promote and elevate Philippine cuisine. But what makes the “Philippines on a Plate” different from other food tours is that it reaches far back in time—beyond the 13th century—in its presentation.

Posted: July 18th, 2013 in Editor's Pick,Featured Gallery,Food,Headlines,Photos & Videos | Read More »

Adarna: Nostalgic flight to Filipino cuisine and culture

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KALDERETA

A restaurant need not be just a restaurant. It need not be a home only to good food but also to great memories. Its showcase need not only be culinary but cultural as well.

Posted: July 11th, 2013 in Columns,Featured Gallery,Food | Read More »

‘Pinikpikan,’ oranges, Arabica coffee–but also yogurt and gravy in Sagada


By
t0221micky_2

I had promised myself that I should see the Banaue Rice Terraces, and soon. My nationalistic conscience bothered me when friends from foreign lands would ask me if I had been to this wonder of the world. When that happens, I change the subject matter to other places like Batanes and Tawi-Tawi, faraway places I had been to, which, at the time, almost no one had visited yet.

Posted: February 21st, 2013 in Columns,Featured Gallery,Food | Read More »

‘Guinataang sugpo,’ ‘dinuguan at puto,’ good old ‘kare-kare’–Filipino fare fit for a state dinner


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The big question we will be forever asking is: “Why isn’t Philippine cuisine as well-known as Thai or Vietnamese?”

Posted: November 22nd, 2012 in Columns,Food | Read More »

‘Almejas,’ ‘gambas,’ Spanish ‘sisig’ (with ‘pan de sal’)–well-loved Iberian dishes with a dash of Filipino


By
t0712sandy_1

Thanks to various cultural influences, Filipino cuisine is more than a hybrid. Take fried chicken and spaghetti from the Americans, and pancit canton and chop suey from the Chinese. These various dishes are now our “comfort food.”

Posted: July 12th, 2012 in Columns,Featured Gallery,Food | Read More »

Bringing Filipino cuisine to Memphis


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Memphis, Elvis’ Town, home of the blues and the best barbecues in the world—Tessa and I are here because I was invited to participate as a guest chef for the celebration of Memphis in May 2012, as the city salutes and pays tribute to the Philippines.

Posted: May 24th, 2012 in Columns,Food | Read More »

Filipino food going global and hip, finally

Filipino food may finally be getting its due attention stateside.

Posted: December 31st, 2011 in Headlines,Sunday Lifestyle | Read More »

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