The look like pinecones that just came out of a bonfire. With their rough texture, bumpy appearance and irregular shape,...
In one popular Makati restaurant, the story goes, the staff will serve their rich, delectable ramen only if they still have the soup stock that goes with it. Once they’ve ran out of their soup stock (which could happen late in the evening), they won’t serve ramen to any customer. Not even, it has been rumored, if the customer is a political bigwig.
I just received a press release on the joys of baking. And I couldn’t agree more with the people of Maya, the homegrown brand of hotcake and cake mixes made by Liberty Commodities Corporation.
This is a very rich, upscale version of mashed potatoes. With half a cup of butter, a whole can of cream of chicken soup, sour cream and lots of cheese in the mixture, it makes for a very hearty dish that’s sure to please guests in any gathering.
When order baked potato in a restaurant, it’s often served with the potato peeking from a wrapper of aluminum foil, with the potato partially scraped and fluffed. A garnish of sour cream and chopped chives is the usual accompaniment.
A graduate of Institut Paul Bocuse in Lyon, Chikiamco–this columnist’s nephew–is behind the Mediterranean-inspired menu of Discovery Primea’s restaurant Tapenade.
Several weeks ago, my husband bought a pack of fried tawilis in a weekend market.
'Phad ma kheua yao ma ra gai sap'—this Thai dish may be difficult to pronounce but very easy to prepare.
As if the buffet in Heat, Edsa Shangri-La’s all-day dining restaurant, isn’t sumptuous enough, the hotel is spicing up its already extensive smorgasbord with some well-loved Indonesian dishes.
Oysters in papaya, torched salmon—executive chef Wataru Hikawa of Makati Shangri-La’s Inagiku whips up amazing dishes.
