JJ Acuña is no stranger to the F&B industry. Whether in the the Philippines or Hong Kong where he is currently based, the designer and creative director behind the eponymous
Pearl de Guzman of Baby Pat Breads and Pastries finds herself bringing together an assortment of flavors into a bright, tight package of soulful ensaymadas. But don’t let the signature
There is something sensible about Charles Montañez’s approach to building restaurants. His Alegria brand of restaurants strewn across the capital and over the neighboring city-state of Singapore thrives on several
Chef Ely Salar of Patisserie Le Choux-Colat generously pours a chocolate mirror glaze on mini cakes at his newly opened store at The Podium. He then crushes house-made feuilletine crunch
By Andrew Mills, Corina Pons and Catarina Demony | Photos by Susana Vera and Pedro Nunes/Reuters Doha/Lisbon/Madrid (Reuters) – Top European hotels are hiring workers without experience or even a
By Andrew Mills, Corina Pons and Catarina Demony | Photos by Susana Vera and Pedro Nunes/Reuters Doha/Lisbon/Madrid (Reuters) – Top European hotels are hiring workers without experience or even a
In March 2020, the first COVID-19 lockdown motivated thousands to sell baked goods to while away time or earn extra cash. Sourdough bread and ube-cheese pandesal were among the many
By Denis Balibouse | Photos by Denis Balibouse/Reuters Saillon, Switzerland (Reuters) – “I couldn’t sleep” and “my room was too noisy” may be complaints hoteliers dread from guests but for
Although cafes have offered non-dairy options for many years now —Starbucks first added soy milk back in 1997—it has always felt like an afterthought. With a strong consumer shift towards
Dealing with inappropriate customers is a reality most food establishments face. It’s also true though that ‘inappropriate’ varies between upscale restaurants, fast food chains, laid-back coffee shops, and bars. There
The latest in global fashion, beauty, and culture through a contemporary Filipino perspective.
