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For men and women of a certain age, it’s difficult to find a bar where you can down a few drinks, nibble on good food, hear each other while pleasant background music plays. But there is such a place.
The invitation was to a class on “Culture and the Senses.” But the venue wasn’t a classroom but the dining room of Café Ysabel in San Juan. Wished I had this kind of learning in my time.
When the newspaper wrapping was removed, the fish looked like talakitok. Gina Navarro, whose family owns Estrel’s Caramel Cake, said...
Dishes are set on the La Veranda bar, each one the recipe of a mother, grandmother, even a great-grandmother. These are the family dishes of the chefs and outlet manager of Sofitel Philippine Plaza, presented to highlight the celebration of Mother’s Day.
Speaking in English without a French accent, Christian Drouin introduced Normandy’s famous drink, Calvados. It’s essentially apple brandy, but with...
The serving plate was full of everything we wanted for our first meal of the day—two solid mounds of kesong puti that Santa Cruz is known for.
Yang chow fried rice is supposed to be an example of Huaiyang cooking, the cuisine of a region in China. But the food we were served that noon at Shang Palace of Makati Shangri-La Manila was not typical. The appetizers were already surprising.
My first instinct when attending another country’s food festival is to zero in on the unfamiliar. For the Canada Food Festival, it was beaver tail. It looked like a flattened doughnut (without the hole) and it tasted like it, dipped in a maple syrup concoction. It was explained that beaver is the country’s national animal.
There was a good harvest of quality essays submitted to the Doreen Gamboa Fernandez Food Writing Award on its 13th year.
It seems odd that, for a restaurant owner, Davide Oldani espouses eating less. It means you’re eating healthy, he said. What’s important for him is that food is tasty and of high quality.
