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Fil-Am chef makes waves in Santa Cruz, California

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Chef Carlo Espina of Assemby in Santa Cruz, California

The recent selection of Carlo Espinas as executive chef of the new restaurant Assembly in Santa Cruz, California, was, in culinary parlance, a perfect pairing.

Posted: April 11th, 2014 in Food,Lifestyle Stories | Read More »

Prawns tossed in salted egg, strawberry tart, must-try sukiyaki–our guide to SM Aura

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SOM TAM (papaya salad) and sticky rice.

At SM Aura Premier, we checked out a few must-try dine spots for a good culinary experience.

Posted: March 27th, 2014 in Editor's Pick,Featured Gallery,Food,Headlines | Read More »

To go global, Filipino cuisine should not compromise


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In town last Tuesday for the Nespresso Food Forum’s The Next Big Thing were David Thompson, chef of Nahm, which bagged the No. 1 spot at this year’s Asia’s 50 Best Restaurant Awards; Leisa Tyler, regional chair of the World’s 50 Best Restaurant Awards; and Raymond Lim of Les Amis, a restaurant in Singapore that has constantly made it to various lists of Asia’s best.

Posted: March 27th, 2014 in Columns,Food | Read More »

Well-meaning if befuddled– but the steaks remain faultless

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COWRIE Grill interiors

Across large swathes of the Pacific, as well as China and Africa, the cowrie shell was used as a form of currency up to the mid-19th century.

Posted: March 20th, 2014 in Editor's Pick,Food,Headlines | Read More »

Wine jelly, fresh honeycomb, sausages of all types–you’re spoiled for choices here

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CLEAR glass and mirrored surfaces at the dining stations

It’s hard to be blasé when you first step into the Solaire Resort & Casino along the Bay City area of Parañaque City. First, you are greeted by long-legged beauties in a foyer lined with a water wall and palm trees. When you glance above, there is a crystal chandelier that is more art installation than lighting fixture.

Posted: March 20th, 2014 in Editor's Pick,Food,Headlines | Read More »

Mind-blowing creations–but then this chef’s resto is called Bacchanalia


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SEASONAL root vegetables in roasted, pickled or confit form unified by a Macadamia fluid gel, a ponzu veil and banana purée. The crowning glory: puso ng saging!

I have met the chef of my dreams—a young American-educated Brazilian who has worked with the world’s best chefs: Thomas Keller at Per Se in New York, Andoni Luis Aduriz at Mugaritz in Spain and Heston Blumenthal at The Fat Duck in London.

Posted: March 20th, 2014 in Columns,Food | Read More »

61 bowls, 26 restaurants–where to find the perfect ramen in Manila

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We’ve been swimming in ramen. Restaurants that serve the Japanese noodle soup have mushroomed everywhere. But which place is the best? Where can you find the perfect ramen in Manila?

Posted: March 13th, 2014 in Editor's Pick,Food,Headlines | Read More »

2 chain restos make waves in Alabang

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Two well-known restaurants have put up branches in Alabang, much to the delight of people based south of Manila.

Posted: March 13th, 2014 in Food,Headlines | Read More »

Self-conscious Vietnamese joint–but very good pho

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PHO Bo Vien

Last weekend I thought I would do something insanely original, and beat the crowds by going to the beach at the end of February rather than when the floodgates opened in March. I imagined a small twin-propeller aircraft with just the family on board, a deserted resort, and the splendor of vast stretches of white sand to ourselves.

Posted: March 6th, 2014 in Editor's Pick,Featured Gallery,Food,Headlines | Read More »

Ramen invasion continues

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The most reasonably priced meal these days is the selection of Japanese noodle dishes, or ramen as they are called, as more and more restaurants offering the savory broth have sprouted all over the city. There is likely to be one such restaurant operating in any neighborhood. One of them is the new and popular noodle house in Glorietta, Makati City.

Posted: March 6th, 2014 in Editor's Pick,Food,Headlines | Read More »

Unappetizing burger, excellent tea–how foreign chains are impacting the local food scene

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The second act of the administration opened with a great tempest, a rabble swarming with unrest at the web of plunder and an increasingly vocal opposition shifting into high gear for 2016.

Posted: February 27th, 2014 in Editor's Pick,Food,Headlines | Read More »

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