A chef of a new resto in Bonifacio Global City whips up a perfect paella. Another place entices residents and others to its Italian dishes in the confines of a tall condo building in Rockwell.
Several weeks ago, I had a recurring very bad headache. As I do not really like taking pills for aches and pains, I asked a herbalist, Boy Fajardo, if he had any suggestions. He said it could be due to acidity and suggested I should include kamote in every meal.
Alcapones, Jacky Chunk, Berry Spears doughnuts, anyone? How about an Avocado DiCaprio?
While it’s not uncommon for paella to be served in parties and restaurants, its Filipino cousin, the beringhe (or bringhe) is more rarely seen.
Evincing sense of pride in her province, Cecille Esperanza finally showed off the Marinduque that she could only talk about before through its products which she would bring to us to taste.
In the ’80S there were Madonna, Boy George and Saisaki’s Chef Isao Takada!
AHA Chef Bambi shows how to prepare and cook Chicken Noodle Soup.
It was the kind of serendipitous discovery that doesn’t happen very much these days anymore. We were wandering around The Fort on a Friday night, our pockets flush with month’s end wages, looking for somewhere to eat.
The interiors of an old hotel has been transformed into what is called today as Modern Glamour. An ancestral home has been converted into a restaurant with a nostalgic old-world charm.
Marvin Agustin is taking on a new role as the newest endorser of Knorr cubes. As such, he gets to wear Knorr’s chef jacket representing the Philippines, and joins a distinguished roster of Knorr chefs, about 200 of them, who encourage people all over the world to use only the best in their dishes.
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