July 18, 2013
Maybe the place has become too small for the big crowd. Just try getting a table in any of Shangri-La Plaza’s fifth-floor restaurants on a Sunday afternoon. Unless you choose to have lunch at the unlikely hour of 3 p.m. (in which case it would no longer be lunch), you’d probably have a long wait ahead of you.
Since Ian Carandang opened Sebastian’s seven years ago, ice cream has never been the same.
Stripped to the “bare essentials” is how Chef Peter Ayson wants his steaks. And this is how he wants them served to his customers at The Strip Hollywood Steakhouse, which opened recently at the Edsa Shangri-la Plaza.
AHA Chef Grace shows how to prepare Cucumber Spaghetti . Royalty-free music courtesy of Kevin Macleod.
US scientists said Wednesday they have confirmed a surprising 2011 study that found a higher risk of prostate cancer among men who consume omega-3 fatty acids, raising new questions about the safety of supplements.
She doesn’t miss a week without cooking adobo in the house. Whether it’s adobo with coconut milk or adobo with ketchup or adobo flakes or twice-cooked adobo, Offie Quiazon Benavides makes sure she serves the family’s comfort food on a regular basis.
“Vintage” is a byword in fashion; now it is also a trend in pizza.
Of all the desserts I’ve ever made, this one is the simplest. It involves only two ingredients (or three, if you count the optional one) and even its name sounds prosaic: grilled bananas.
The daily traffic jam in Makati prevented this diner from going farther than Serendra. The diner ended up in a new restaurant, a Japanese cutlet. It was one of the alternatives which proved very practical and delicious.
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