By Clinton Palanca
There was a time, believe it or not, when the xiao long bao was fairly unknown outside China, and the few who tried to replicate it ended up with a forlorn, limp sac of dough bunched up around a meatball. The difference between that and this Shanghainese delicacy in all its glory is the subtle, cunning art of enclosing a mouthful of stock along with the minced pork in a wrapper that is thin yet elastic, so that it all bursts when bitten in a glorious draught of molten flavor.
Posted: January 30th, 2013 in Food,Headlines | Read More »
MenuBy Margaux Salcedo
I was an eager 20-year-old young woman learning the ropes as a lifestyle segment producer, but even sooner getting jaded and bored. So my then-boss at GMA Network Inc, Joel Jimenez, wrote me a note I will never forget: “Never lose your sense of awe.”
Posted: June 20th, 2012 in Columns,Food | Read More »
By Clinton Palanca
The pundits have spoken: Molecular gastronomy is waning, its death knell sounded by the doors closing on Ferran Adria’s landmark restaurant El Bulli in Spain. If that’s true then I’ll miss it, if only because it was even easier to poke fun at than nouvelle cuisine. Molecular gastronomy took artsy fartsy eating to a new [...]
Posted: September 1st, 2011 in Featured Gallery,Food,Headlines,Photos & Videos | Read More »
