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7 Thai-style noodle soups for the cool months


By
AZUTHAI’S chef Malichat
Intaramolee and her noodle
soups

At Chef J Gamboa’s prodding, Azuthai’s resident chef Malichat Intaramolee whipped up noodle soups to warm the restaurant’s clientele on rainy days and in the cooler months ahead.

Posted: October 30th, 2014 in Columns,Food | Read More »

Argentine resto a good find–no need to compare to La Cabrera

By
TOMAHAW Krib-eye
steak, 1500 grams

There is surely something nefarious afoot, with the recent string of good reviews from this often cantankerous reviewer. Is he on medication? Is he on the take? Is he being muzzled?

Posted: October 23rd, 2014 in Editor's Pick,Featured Gallery,Food,Headlines,Lifestyle Stories | Read More »

Meatless but appetizing comfort food at Holiday Inn Makati

By
VEGETABLE paella. INQSnap this page (not just the
logo) to viewmore photos.
PHOTOS COURTESY OF HOLIDAY INN AND SUITES MAKATI

A hotel restaurant isn’t your usual go-to place when you want to enjoy a hearty, healthy and affordable meal. But in Flavors at Holiday Inn and Suites Makati, you can have just that in a cozy setting.

Posted: October 23rd, 2014 in Editor's Pick,Featured Gallery,Food,Headlines,Latest Stories,Lifestyle Stories | Read More »

Take it from John Concepcion–from ‘katsu’ to ramen, dish-specific restaurants are the trend

By
“RESTAURANTS
in Japan focus
on one thing and
are masters at
it,” says John
Concepcion.

The opening of Ippudo Philippines at SM Megamall’s Fashion Hall a month ago is the continuation of John A. Concepcion’s plan to open dish-specific restaurants. He did this four years ago with Yabu, which focused on katsu.

Posted: October 16th, 2014 in Food,Headlines,Lifestyle Stories | Read More »

Casual vibe, complex flavors

By
CRISP fillet with
sake-marinated
ikura on sago

More than a few people may confuse fine dining with expensive dining. It’s true that, until recently, most fine-dining places had starched white linen tablecloths, waiters in dinner jackets and a silver candelabra; it was in these palaces that well-trained chefs at the top of their profession made their mark.

Posted: October 16th, 2014 in Featured Gallery,Food,Headlines | Read More »

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