A global food trip like no other
Okay, if you’re the type who won’t touch fish balls or taho for fear of food poisoning, then move on to the restaurant reviews.
July 25, 2013
Okay, if you’re the type who won’t touch fish balls or taho for fear of food poisoning, then move on to the restaurant reviews.
Everyone who has read Saveur, widely considered as America’s most critically acclaimed food magazine, will be familiar with the Saveur 100. It’s the magazine’s authoritative, highly democratic annual list of food, drinks, places, personalities and food-related finds—running the gamut from fine dining to holes in the wall to food carts.
Malagos Farms is where the Puentespinas reign supreme. It is where they grow flowers, plants, fruits and vegetables that were thought impossible to plant, less thrive, in the tropics.
One crosses the San Juanico Bridge from Tacloban to get to the other end where Samar is. I only went as far as the towns of Marabut and Basey of the vast Visayan island.
Recently while we were eating in a restaurant, my husband made a comment that really perked me up. Tasting the French fries that came with the meal, he said the fries we had at home were much better and mas masarap (more delicious).
Everyone loves a surprise. This holds true even where a sandwich is concerned. Not knowing the type of filling, for me, makes the whole experience exciting.
With too much excitement and anticipation, one is bound to get disappointed. But when it is least expected, then there is much satisfaction. Two restaurants visited within the last two weeks gave this diner these conflicting experiences.
Men who skip breakfast may face a higher risk of heart attack or deadly heart disease, according to US research published on Monday.
Zarzuela , true to its name presents a wonderful play of classic Filipino flavours.
AHA Chef Grace shows how to prepare Pandanus Caviar . Royalty-free music courtesy of Kevin Macleod.
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