How Korean cuisine is rising to capture global food scene
SEOUL — Tangy, salty, sweet and spicy — Korean food is all of that. Often using fermented condiments like the traditional “jang” and a diversity of spices, such as
SEOUL — Tangy, salty, sweet and spicy — Korean food is all of that. Often using fermented condiments like the traditional “jang” and a diversity of spices, such as
When I am interviewed, one of the questions I am always asked is what I eat in the Philippines, and what I cook at home. The first time, I
It’s Thursday and I’m off to Seoul for Kitchens of the World, the curated culinary tours I designed with local chefs and food celebrities who prepare one-of-a-kind gustatory experiences
As a certified “Tito” of Manila, I have trouble communicating with millennials, and they with me. I was understandably excited at rumors that The Girl and the Bull had opened in Makati, but then people told me, no, it was closed.
Culinary masterpieces continuously evolve to cater to ever changing consumer palates. Master chefs and innovative food experts alike always find ways to put new twists on classic dishes,
Try and ask an attendant of a newly opened restaurant about its management and ownership, and in all likelihood the answer would be familiar: It belongs to a popular chain, which has spun off to serve food that differs from its original offering or expertise. Two such outlets are succeeding in their new identities, gaining loyal foodies on their own merits.
There is nothing left of the ghost-town feel about Bonifacio Global City (BGC), which is such a hive of activity these days, and where every few steps one stumbles on a new restaurant, if not first over one of the improbable dogs being pranced up and down the aisles.
Just when you think you’ve tried the best, another place comes along.
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