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Byline: Clinton Palanca
LATEST ARTICLES
On Claude Tayag, Red Lantern’s dim sum, and Madrid Fusión
April 23, 2015
3:38 am
I tried to replace my meals with Soylent shake–no, I haven’t given up on food
April 16, 2015
1:57 am
The paella in this restaurant is the real thing
March 26, 2015
12:16 am
From P6,888 to P19,888 and P66,688–prices of Chinese New Year menus
February 19, 2015
3:23 am
A good reason to stick to chicken despite food paranoia
February 5, 2015
2:02 am
Surreal interiors, decent but not extraordinary meals
January 29, 2015
3:26 am
A ‘fiesta’ buffet that never ends, but is always on its final hour
January 15, 2015
3:30 am
Elbert’s steak, as steak should be
January 8, 2015
12:17 am
High-end dining is back with a vengeance
January 1, 2015
3:18 am
I have my list of the 10 most exciting restos of 2014 but . . .
December 25, 2014
2:51 am
On Claude Tayag, Red Lantern’s dim sum, and Madrid Fusión
April 23, 2015
3:38 am
I tried to replace my meals with Soylent shake–no, I haven’t given up on food
April 16, 2015
1:57 am
The paella in this restaurant is the real thing
March 26, 2015
12:16 am
From P6,888 to P19,888 and P66,688–prices of Chinese New Year menus
February 19, 2015
3:23 am
A good reason to stick to chicken despite food paranoia
February 5, 2015
2:02 am
Surreal interiors, decent but not extraordinary meals
January 29, 2015
3:26 am
A ‘fiesta’ buffet that never ends, but is always on its final hour
January 15, 2015
3:30 am
Elbert’s steak, as steak should be
January 8, 2015
12:17 am
High-end dining is back with a vengeance
January 1, 2015
3:18 am
I have my list of the 10 most exciting restos of 2014 but . . .
December 25, 2014
2:51 am
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