Filipino chef making waves in Singapore–for Japanese food
My culinary experience in Singapore was so great that I don’t even know where to start.
June 20, 2013
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.
AHA Chef Byron de Lemos shows how to prepare Iced Orange Mocha
Some hungry customers began queueing outside the pastry shop around 3:30 am. Others managed to keep their taste buds at bay for a few more hours, arriving at the patisserie around 6:00 am.
Filipino chef Anthony Raymond welcomes the newest challenge in his culinary career—as the corporate chef of the Discovery Leisure Company, which owns and runs Discovery Suites in Ortigas Center, Discovery Country Suites in Tagaytay City and Discovery Shores Boracay.
Until she began selling soups, spreads and dips from her kitchen two months ago, Johanna Garcia worked in government and the corporate world. A stint at Landbank led to a job in the finance department. But her longest stay—six years—was at HSBC where she was SVP for communications and corporate sustainability.
The latest in global fashion, beauty, and culture through a contemporary Filipino perspective.
