I love a good chunk of steak or a nice thick, plump and juicy burger. I hardly eat meat, but when I do, I like to have only either prime-grade or a top-tier of choice beef from the US, or a thick cut of the superior, fully marbled Japanese Kobe or Matsusaka beef.
AHA Chef Byron de Lemos shows how to prepare Virgin Piña Colada. Royalty-free music courtesy of Kevin Macleod
This place took some finding. Not even the Internet, which is usually quite good at these things, could throw up an address for me, much less a phone number. I heard about it from a work colleague who posted a mouth-watering picture of a steak with the cryptic caption: “Stockton Place, y’all.”
Thin-crust gongonzola cheese pizza, rolled and dipped in honey with fried garlic bits, may seem strange, but it works like eating pancake with maple syrup.
There’s this chap from Britain, Gordon Ramsay, a superchef who went on to create the fanciest and most expensive pizza in the world, loaded with caviar, lobster etc. And he made it to the Guinness Book of World Records. And there he reigned for some time.
My culinary experience in Singapore was so great that I don’t even know where to start.
Spanish cuisine is really very simple, says chef Victor Burgos, who’s in town to preside over Gastronomia de España, a Spanish food fest at Marriott Hotel Manila.
Gluten-free didn’t mean anything to me only because I knew nothing about it. Occasionally, I’d see a few food items that had that billing. My thought bubble was that it meant the food did not taste good.
After being extremely successful in offering Italian cuisine in her chain of restaurants, chef Margarita Fores went nostalgic and opened a restaurant in Makati that harks back to the ambiance and food served by her forebears in their former residence in Grace Park, Caloocan.
More a food lover than a wine enthusiast, I was delighted to have been invited to “Sip and Savor,” the intimate wine-pairing event hosted by Club Punta Fuego in partnership with Wine Depot.
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