Hong Kong means dim sum heaven. So first things first: Don’t miss the xiao long bao at New York Times fave Din Tai Fung (Shop 3-9, G/F, 68 Yee Wo Street, Causeway Bay; Shop 130, 3/F, Silvercord, 30 Canton Road, Tsim Sha Tsui. No reservations.) It’s umami heaven!
It’s an inspiring time for the Catholic Church as Pope Francis brings a fresh energy to the faith, making disillusioned members do a double take on an institution that has been severely suffering from the disconnect between the congregation and the clergy.
Filipino restaurateurs have raised the Philippine flag in the international restaurant scene once again. For the nth time, Tonyboy Escalante’s Antonio’s made it to the Top 20 of the Miele Guide at Number 17. It continues to be mentioned in the same breath as Robuchon au Dome (Macau) and L’Atelier de Joel Robuchon (Hong Kong), [...]
“R is for Romantic,” MFK Fisher writes in “An Alphabet for Gourmets,” ”… and for a few of the reasons that gastronomy is, and always has been connected, with its sister art of love.”
From too many burritos to puzzling molecular gastronomy to boring mall food that made up our meals in 2012, we’re moving on to heritage, history and a huge helping of creative food concepts. It’s going to be a great year!
It’s that time of year again when we all get to play Santa Claus. As I grow older, I debate whether to just have a signature gift or to reinvent my yuletide basket of goods annually. Of course the latter is far more fun and offers an excellent excuse for shopaholics.
Save for strawberries, Baguio has never really been known as a food destination. It has been more popular as an artist’s community, while non-artists have appreciated this summer capital for romance, honeymoons, and family outings, with the kids’ agenda centered on horseback riding.
Seems like only yesterday when Fat Willy’s was the happening club at The Fort with its wet white shirt contests. This was way back when Mule was the girlie drink of choice, when Le Soufflé was the most prestigious restaurant in the area and parking was abundant. Then came the construction boom of residential and commercial properties.
We have some mighty fine new kids on the block in the foodie world. From breakfast to dinner to dessert and the weekend, here are a few of the restaurant industry’s recent headturners.
Have you ever found yourself wanting to host a dinner at home but couldn’t, because it would take too much of an effort? Or probably you’ve walked into a beautiful home and wished that you could rent it even for a night to host a party with friends.
Pizza is one of the greatest food inventions since bread. It was originally baked in mud ovens by the ancient Mediterranean folk, among them the Greeks, Romans and Egyptians, who seasoned the bread with olive oil and topped it with native spices. It soon made its way to Italy where the topping of tomato sauce was introduced by the creative cooks of Naples. It can be said that its history is as old as the church, too, because the first documentation of pizza went as far back as 997 AD in the Italian town of Gaeta, where it is said that a bishop required a tenant to give him “duodecim pizza” or 12 pizzas every Christmas day and another 12 every Easter Sunday.
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