Kitchen RescueBy Reggie Aspiras
Chef Rick Moonen’s credentials are stellar, the highlights of his career many. He graduated top of the class at the Culinary Institute of America, New York. He was given three stars by The New York Times for his restaurants Oceana, Molyvos (a Greek fish house) and New York City’s rm.
By Peachy G. Concepcion
“Once you decide on your occupation you must immerse yourself in your work. You have to fall in love with your work. Never complain about your job, you must dedicate your life to mastering your skill. That’s the secret of success and the key to being regarded honorably. I’ve never once hated my job, I fell in love with my work and gave my life to it.”—Jiro Ono in “Jiro Dreams of Sushi”
By Tatin Yang
After a Sunday afternoon at Tsutaya, one of Tokyo’s popular bookstores, my friend and I were about to part ways when he insisted I stop by at Ginza. Ginza on a Sunday is a must-see for any tourist because the roads are closed to transportation, turning the wide swath of concrete into a walking and picnic area for the residents of the city.
By Clinton Palanca
The Rose restaurant, on the corner of 31st Street and 1st Avenue at the Fort, is a restaurant that I desperately wanted to like. A lot of other people seemed to like it; the place was fully booked on the day we made reservation, and it came highly recommended by a friend.