By Restos at a glance
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.
By Norma Chikiamco
In 2006, Amy Besa and Romy Dorotan came up with an in-depth book on Philippine cuisine titled “Memories of Philippine Kitchens.”
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.
Tonyboy Cojuangco loves to eat. That’s why he recently opened another restaurant in Makati called Bruce Lim’s Rustique Kitchen.
Country CookingBy Micky Fenix
The “tinolang manok” in carved green papaya containers never fails to impress diners.