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Adarna: Nostalgic flight to Filipino cuisine and culture
A restaurant need not be just a restaurant. It need not be a home only to good food but also to great memories. Its showcase need not only be culinary but cultural as well.
A restaurant need not be just a restaurant. It need not be a home only to good food but also to great memories. Its showcase need not only be culinary but cultural as well.
On the first anniversary of our restaurant Wooden Spoon, my business partner and I wanted to give back to our employees by treating them to a beach outing.
July 30 is International Friendship Day. The event is an idea of the World Friendship Crusade which is a foundation that promotes friendship and fellowship among all human beings, regardless of race, colour or religion.
AHA Garce Gregorio shows how to prepare Chocolate Chantilly.
The ultimate dream of almost any chef is to have that single, out-of-the-way restaurant that’s booked up months in advance and where people travel to rather than stop by. But if common sense and accountants had their way, these restaurants would never exist: They’re high-risk projects whose rewards are vanity and ego and self-fulfillment.
For someone who’s been labeled a “Rude Boy,” chef Aaron Craze is very polite. He smiles a lot, says thank you and even does a children’s show in London where he’s based.
A recent program on BBC said that the biggest consumer of gin in the world is the Philippines. Guests in the program were talking about how the number of juniper plants whose berries give gin its flavor has been dwindling. The name gin is from “genver,” the Dutch word for juniper.
Great things happened when Singaporean restaurateur Ignatius Chan of Iggy’s fame, and his young business partner, Singapore-born Chinese-Filipino Russell Yu, developed Iki Concepts. Last year alone, they opened three dining establishments at the Forum on Orchard Road: Kaiseki Yoshiyuki, Uma Uma Ramen and a bar called Horse’s Mouth.
What happens when you combine Japanese with Filipino cuisine? If you had mentioned this combination in the past, I would immediately say, “No dice.” I love good old oily Pinoy food and authentic, neat and delicious Japanese dishes. But combined, I don’t know.
Whenever my family travels to Hong Kong, my personal agenda is usually to shop left and right. But since we are a Chinese family, we also eat unconditionally at all times of the day.
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