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My search for the 10 best burgers in town
Several months ago I had a craving for a burger and entered a joint that a friend recommended. He said it’s where the best burger he had ever tasted is served.
Several months ago I had a craving for a burger and entered a joint that a friend recommended. He said it’s where the best burger he had ever tasted is served.
If you are fortunate enough to have lived in Paris as a young man—as Ernest Hemingway didn’t write—then good for you, because the city has sadly gone downhill.
Don’t blink or you’ll miss it, warned chef J Gamboa as he prepared to do a cooking demonstration on Thai cuisine. He was the guest chef in last Saturday’s cooking class at the Maya Kitchen and Culinary Center and, with Thai chef Malichat Intaramolee, he was sharing the recipes of some dishes in his restaurant Azuthai.
“This is the sous vide tuna, ma’am, with caramelized onion and Piquillo pepper,” the waiter said as he served my Pintxos (pinchos), or “toasted bread” with savory toppings.
Japanese food has become part of our culinary landscape, and I love it.
We’ve been spending our Sundays at the home of Bryan and Jenny Dy. Bryan is a martial arts aficionado who gathered a group of young boys (their sons Joshua and Joaquin, the Ong brothers, the Tycangco boys with my son Diego) to learn jujitsu.
A dedicated salad joint is stirring up excitement in town, even among people who think salads are a boring pile of greens. It has a menu designed to lure in hardcore carnivores—some of them anyway.
AHA Chef Byron de Lemos shows how to prepare Peppermint and Mango Iced Tea. Royalty-free music courtesy of Kevin Macleod
To give its clients options, a Singaporean food retail chain is offering a fatter and far tastier version of its Hainanese Chicken Rice.
While researching on Thai cuisine in Bangkok, executive chef Cheryl Pineda observed that the locals liked to mix their viands and chicken with mangosteen.
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