The 7th Manila Foods and Beverages Expo (Mafbex), touted as the Philippines’ biggest and most-awaited food expo, is on its last day today (Sunday) at the World Trade Center in Pasay City. Over 500 booths are exhibiting the food and beverage industry’s best offerings.
At the preview of Lasang Pinoy at the Escolta of The Peninsula Manila, featured chef Myrna Segismundo told guests that there was no better way to explain one country’s cooking than through stories.
Trust art broker Albert Avellana to always think out of the box, especially when celebrating his 50th birthday.
Filipino chef Anthony Raymond welcomes the newest challenge in his culinary career—as the corporate chef of the Discovery Leisure Company, which owns and runs Discovery Suites in Ortigas Center, Discovery Country Suites in Tagaytay City and Discovery Shores Boracay.
Until she began selling soups, spreads and dips from her kitchen two months ago, Johanna Garcia worked in government and the corporate world. A stint at Landbank led to a job in the finance department. But her longest stay—six years—was at HSBC where she was SVP for communications and corporate sustainability.
If there’s a Mother’s Day, I guess it’s only fair that there be a Father’s Day, too. Stereotypes aside, while recipes for Mother’s Day tend to be on the dainty and feminine side of the spectrum, for Father’s Day, bold and hefty flavors seem to be the order of the day.
The other night my Easycall 141 went off and I hightailed my Corolla to the spanking new shopping mall called Glorietta, which had replaced, among other things, my beloved Rizal Theater. But with four new cinemas featuring “Dolby Digital” sound, plus Tower Records and a new coffee shop called Starbucks, it’s easy to forget that anything else had been there before.
As a cadet at the Philippine Military Academy in Baguio, my father would steal out some nights just to get an order of pancit canton at Star Café on Session Road. His drink was Royal Tru-Orange and dessert was Baby Ruth Chocolate.
I have recently declared how things prepared very simply make my mouth water. Here are two recent discoveries.
The best meals I’ve had are the ones where you don’t really know what to expect—but which turn out to be winners, from appetizer all the way to dessert.
