By Clinton Palanca
There are some restaurants that take shape longer than others. Rumors about Margarita Fores’ new flagship restaurant began swirling almost five years ago, when everyone said it couldn’t be done—local suppliers, organic produce, farm-to-table.
By Norma O. Chikiamco
Perhaps this is what some would jokingly call sosyal na tilapia, or tilapia for society’s upper crust. Cut into fillets, stuffed with olive tapenade and served on a pool of tomato sauce that’s been infused with wine and saffron, it’s a far, far cry from inihaw na tilapia or some such dish.
By Marge C. Enriquez
Over pasta laden with luscious tomato sauce and exotic cheeses, author Sonia Ner evades our questions on how much of a skirt chaser President Manuel Quezon was, and to what extent Doña Aurora had tolerated his infidelities. “We don’t indulge in that,” maintains Ner, who is coming out with the biographies of Quezon and his [...]