Quantcast
Home » Menu You are browsing entries tagged with “Menu”

A final salute to the Mandarin Oriental Manila


By
AWESOME FOURSOME: (From left, above) Chef Norbert Gandler, pastry chef Ernie Babaran, Mandarin executive chef Rene Ottlik and sous chef Kenneth Cacho. CONTRIBUTED PHOTO

The Mandarin, which closes this month, leaves us with many great memories.

Posted: September 9th, 2014 in Featured Gallery,Latest Stories,Lifestyle Stories,Photos & Videos,Sunday Inquirer Magazine | Read More »

A tour of Bicol, by way of food


By

Under the expanse of a limitless sky and rocking in a speedboat on what seemed like an endless sea, I suddenly realized how insignificant our existence is.

Posted: August 3rd, 2014 in Columns,Featured Columns,Sunday Inquirer Magazine | Read More »

The chicken wars


By
Kyochon’s Honey Series Chicken (Contributed Photo)

It seems the Koreans have discovered the formula for world domination: Beat the Americans at their own game. Every game. First, technology. Samsung has proven to be a worthy adversary of Apple. Next, entertainment. Psy conquered the entertainment world with his YouTube hit and in no time had no less than the legendary Madonna gyrating with him onstage to Gangnam Style. And finally, food. Koreans are conquering the world one fried chicken franchise at a time with “the other KFC,” as in Korean Fried Chicken.

Posted: July 6th, 2014 in Columns,Food,Sunday Inquirer Magazine | Read More »

New Food Mecca in the Metro


By

Sick and tired of Makati and The Fort? There’s a new restaurant hub in the Metro and it’s not as far as the State of Alabang. It’s Shaw Boulevard.

Posted: June 1st, 2014 in Sunday Inquirer Magazine | Read More »

The latest Spanish invasion


By

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.

Posted: March 2nd, 2014 in Columns,Featured Columns,Sunday Inquirer Magazine | Read More »

Advertisement
Marketplace