OCTOBER 27, 2022

Byline: Clinton Palanca (Contributor)

MA PO Tofu

Ma po tofu, chicken with chilies, fire-exploded kidneys–a restaurant for the adventurous

“TINUMOK” or coconut and shrimp in “gabi” leaves

Chicken in burnt coconut–startling but tender

TUNA Kinilaw

Check out Vask’s new menu: Lobster in ‘tinola,’ pigeon with ‘uni’

BRUCE Ricketts, Berna Romulo Puyat and Juan Carlos de Terry

What happens when Juan Carlos de Terry and wunderkind Bruce Ricketts get together

SALT, sugar and organic and locally sourced products at Bea Misa’s Ritual

Upmarket, hearty casual grub in this ‘hole in the wall’

Ming Kee’s crab ‘bee-hoon’ and other seafood meals–all reasonably priced

A menu that excites and tantalizes, but falls short of the promise

What it’s like to give up eating

HAJIME interiors

Good ‘aburi’ sushi and wagyu beef, but an outright clean-out of one’s wallet

Kilawin

How to make ‘kinilaw’–from the ‘kinilaw master’ himself

FROM THE NICHE TITLES

F&B Report

How Do You Turn a Former Summer House Into Tagaytay’s Hottest New Al Fresco Restaurant?

Multisport

The Public Swimming Pools You Can Cool Off in This Summer

Noli Soli

Low-Effort, High-Yield Recipes for Your Snacking Needs

Preen

ICYDK, the UP-PGH Sexual and Gender Minority Clinic Offers These Trans Health Care Services

Scout

A Seafood Chef Falls for a Siren in This Dark Fantasy WLW Animated Short

Rediscovering Summer Together with SSI Life for a Season Unlike Any Other

Niyama Wellness by AHG expands portfolio with Club Punta Fuego’s Ylang Ylang Spa

Steaks to Savor for Mother’s Day at Megaworld Lifestyle Malls

Bring your vacation home with IKEA this summer using these design tips

Exquisite living experience at Grand Hyatt Manila Residences South Tower

Time for ‘Prejuvenation’: Belo Medical Group and Donny Pangilinan Introduce ADVALight for the Young and Restless

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