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Traditional Filipino fare served two different ways

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Two restaurants, visited within the last fortnight, presented traditional Filipino food. The difference is that each one had a different stroke in producing and serving traditional food: One was geared toward the more sophisticated diners in Makati; the other served comfort food using an old cooking technique.

Posted: November 6th, 2014 in Editor's Pick,Food,Headlines | Read More »

Amy Besa and Romy Dorotan’s pinipig cookies

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PINIPIG cookies

In 2006, Amy Besa and Romy Dorotan came up with an in-depth book on Philippine cuisine titled “Memories of Philippine Kitchens.”

Posted: September 18th, 2014 in Featured Gallery,Food,Headlines,Lifestyle Stories | Read More »

Filipino food by Amy Besa featured at The Maya Kitchen

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Amy Besa, renowned Filipino food advocate, author and restaurateur behind the acclaimed Cendrillon and Purple Yam restaurants, takes center stage on Aug. 30, Saturday, 9 a.m.-1 p.m., at The Maya Kitchen.

Posted: August 21st, 2014 in Food,Headlines,Lifestyle Stories | Read More »

Tonyboy: I just want a restaurant that works

FRUITFUL partnership: Cojuangco, Lim and Barretto

Tonyboy Cojuangco loves to eat. That’s why he recently opened another restaurant in Makati called Bruce Lim’s Rustique Kitchen.

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

Duck from Cagayan, honey from Sorsogon, salt from Guimaras


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“KINAGANG,” a Sorsogon specialty served at Purple Yam Malate

The “tinolang manok” in carved green papaya containers never fails to impress diners.

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

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