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.
Of course not!—was Helena Z. Benitez’s retort when a TV journalist recently asked her whether she ever regretted not having married and started a family.
The European Union (EU) delegation to the Philippines has launched European Culinary Season 2013, a festival featuring European food culture in Manila with over 20 participating restaurants and establishments.
“We want to stay true to the natural flavors of food,” says Keith Christie, executive chef of Crimson Resort and Spa in Mactan, Cebu. “We keep the flavors very clean and the food as simple as possible.”
Instead of sinigang na hipon, try cooking Tom Yam Goong. The spicy prawn soup gives one’s meal a distinct Thai taste.
Despite midweek monsoon rains, it was business as usual at Shangri-La Plaza’s new East Wing.
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