In a previous column, I suggested that Capiz is only 45 minutes away by plane and that perhaps one can fly there in the morning, enjoy the local dishes in this seafood capital of the country, the diwal and oysters, for instance, and then go back on the last flight.
The second Sabores de Visayas celebrated Iloilo cuisine. It was organized by the indefatigable promoter of Iloilo cooking, chef Tibong...
It was sunny and cool in Baguio during the Luzon leg of the National Food Showdown.
Most of the materials sent to help me organize and write the book “Via Mare: 40 Years of Iconic Events Through Recipes, Menus and Memories” were about the restaurant’s founder, Glenda Rosales Barretto.
In the book “Tikim” (Anvil Publishing, 1994), Doreen Gamboa Fernandez wrote that in Guinhalaran, Negros Occidental, bagoong made from tiny fish or shrimps are mashed in salt—right in the fishermen’s banca and left to ferment there.
When one is visiting a place, whether for the first or the umpteenth time, it is the first meal that sets the tone for the rest of the visit.
Expect chefs to come to work in their whites. But the Makati Shangri-La’s Circles Event Café offers a different treatment, with the chefs coming in costumed as superheroes just to make things interesting.
Everywhere we turned in Dubai, Filipinos came into view. Most of them didn’t know I was Filipino so when I...
In 1970, Administrative Order 134 from the Department of Health (DOH) prohibited the sale of vinegar that contains artificial matter
“Vegetable eaters!” That’s how Lebanese are called according to Claudia Roden, author of “A New Book of Middle Eastern Cuisine” (Penguin Books, 1985).
