By Restos at a glance
The most reasonably priced meal these days is the selection of Japanese noodle dishes, or ramen as they are called, as more and more restaurants offering the savory broth have sprouted all over the city. There is likely to be one such restaurant operating in any neighborhood. One of them is the new and popular noodle house in Glorietta, Makati City.
By Norma Chikiamco
During the cooking class held a few weeks ago at Maya Kitchen Culinary Center, Japanese chef Seiji Kamura peppered his lecture with a few choice Tagalog slang words.
Country CookingBy Micky Fenix
So, adobo has been proposed as the national dish. But for the information of our legislators, and especially the one who filed the bill, adobo is not a dish. Adobo is a way of cooking. That’s why we have different kinds of adobo—chicken, pork, beef, all meats together, kangkong, pata, hito, alimango, and so on. Now which of those should be regarded as the national dish?
Kitchen RescueBy Reggie Aspiras
I was overjoyed when I received a copy of the Goldilocks cookbook from dear friend Alan German.
Word of MouthBy Sandy Daza
Last time I was in Japan was in my early teens. I remember Tokyo to be very cold, and the food I recall the most was a Kobe steak dinner cooked over volcano rocks.
By Matikas Santos
Filipino anglophiles should ready their best “selfie” poses as well as their best jumpshots as top tourist attractions in the United Kingdom (UK), Stonehenge, Tower Bridge, Buckingham Palace and Big Ben are coming to the Philippines for a three-day festival of British Culture.
MenuBy Margaux Salcedo
If there is anything that distinguishes Filipino cuisine from that of our Asian neighbors, it would be the heavy influence of Spanish gastronomy. Unlike other Southeast Asian countries that have distinctly light-textured yet very spicy recipes, we have heavier meals that veer towards the salty; saucy and sweet. This is in large part due to over 300 years of Spanish colonial rule and the osmosis of Spanish flavors into our own culinary lives. Hence, our love for flavors based on chili peppers, tomato sauce, garlic and onions.
There’s another way to enjoy “authentic” Spanish food without having to bust US$2,000 on a trip to Barcelona. Led by chef Myrna Segismundo, chefs Robbie Goco, Manny Torrejon and Penk Ching went on a food tour of Spain last year to learn the flavors and cooking techniques involved in Spanish cuisine. They all came home with a piece of Spain in their hearts, and the love shows when they cook.
By Raoul J. Chee Kee
A Facebook contact said it best: These new French bakeries are bad for the diet. She was reacting to a photo I had uploaded of three cookies from Eric Kayser, the bakery that opened at the Rockwell Power Plant late last year.
By Clinton Palanca
The second act of the administration opened with a great tempest, a rabble swarming with unrest at the web of plunder and an increasingly vocal opposition shifting into high gear for 2016.
By Angelo Comsti
Chef Robby Goco has got his finger on the pulse of the country’s bustling food scene. His restaurants always leave an impression and become much talked about—from Tequila Joe’s and Cyma, to Charlie’s Grind and Grill, Achiote and, most recently, Green Pastures. He gets things right and seems to know what the people want.