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Indulging in foie gras at Resorts World Manila


There are a few restaurants with well-credentialed chefs that have gone unnoticed. I just came across one.

Posted: September 25th, 2014 in Columns,Food | Read More »

‘Salpicao’ with foie gras, ‘xiao long bao,’ Benguet strawberry and cream cheese–it’s time for new favorites

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BREAD pudding served with a scoop of vanilla ice cream at Shine Bakery

SM Aura Premier is the mall almost everyone wants to check out. Many of its restaurants are the first of their kind, so gourmands can cherry-pick their favorites.

Posted: April 3rd, 2014 in Food,Headlines | Read More »

‘Salmorejo’ of Cordoba, slow-cooked lamb, ‘pulpo’–and foie gras cooked three ways


The local culinary scene becomes more interesting with visiting chefs who give you a taste of the cooking in other places that you may not be able to visit, among them Alain Ducasse from France, Sergio Ariola from Spain, James Vinney from Australia, Ming Tsai from the United States, and Martin Yan visiting from his last book promo.

Posted: November 29th, 2012 in Columns,Featured Gallery,Food | Read More »

Seven-course dinner of everything foie gras–amazing!


Rougie is the most popular foie gras company in France. Just last week, I was invited to the kitchen of Tivoli at Mandarin Oriental Manila in Makati, to watch, with a few others, a cooking demonstration on the preparation of this French specialty, which happens to be my most favorite food on earth.

Posted: October 10th, 2012 in Food,Headlines | Read More »

Wild mushroom soup with foie gras, crème brûlée with foie gras ice cream–chef Remi’s dynamite creations


Chef Remi Vercelli of the Tivoli first joined the Mandarin Oriental chain at its hotel in Geneva, where he became chef de cuisine of Le Sud Paul Bocuse, a brasserie (that serves French food by Paul Bocuse) on the banks of the Rhone River.

Posted: October 3rd, 2012 in Columns,Featured Gallery,Food | Read More »