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OCTOBER 27, 2022
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Byline: Clinton Palanca (Contributor)
My kind of speakeasy–because it’s all about the food
Seafood, lamb and quail–Spanish entrées worth spending for
Pinoy beefsteak taken to its ultimate conclusion at collaborative dinner
Well-sourced lamb chops, but less interesting desserts
With Ladurée opening, I remember my 13-year-old macaron
Five steaks from five countries on one platter
Open-faced taco-maki, best eaten in one big bite
What happened to the Gloriamaris of my generation?
Japanese haute cuisine in a little-known Makati restaurant
Take photos quickly so the noodles don’t get cold
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