A group was searching for a new taste. A chance presented itself, a restaurant called Persian Kebab. The discovery serves not only Mid-Eastern food but more. On another eating journey, in another district, favorite Chinese dishes beckoned. Thus in a span of two weeks, the gustatory urgings were satisfied.
I have noticed a trend. Successful restaurants get copied, with the “Greenhills version” turning out to be cheaper though still with the same quality, or quite close to it.
Two Israeli women active in the culinary world were here recently. They can be said to personify eye candy celebrities because both are in television, hosting and judging.
Aha Chef Instructor Tom Hines shows how to prepare tartar sauce. Royalty-free music courtesy of Kevin Macleod.
At 48, he had lived a full life: two heart attacks and a quintuple bypass, multiple culinary recognitions here and abroad, a raft of Spanish-Filipino fusion dishes (paella tinola) he created, esteemed mentor to numerous culinary students and enthusiasts, sought-after consultant to hotels and restaurants, and a dear friend to countless people in and out of the food business.
As if the buffet in Heat, Edsa Shangri-La’s all-day dining restaurant, isn’t sumptuous enough, the hotel is spicing up its already extensive smorgasbord with some well-loved Indonesian dishes.
In a medium-sized paellera (or a large, shallow round cooking pan), heat vegetable oil and sauté onions, garlic and ginger for two to three minutes or until onions are translucent and mixture becomes fragrant.
Siling duwag: I thought that best described the green chili before me. It looked like the ordinary siling haba or siling pang-sigang, but you could eat it and not feel the stinging heat.
Buddhika Abayakoon of Dilmah, the highly regarded tea brand in Sri Lanka, was in town to train the F&B personnel of one of the country’s most prestigious hotel chains on the rudiments of preparing and serving tea.
Sunday, March 10, was a sad day for the culinary world as Ed Quimson, one of the Philippines’ most respected and loved chefs, passed away due to heart complications. Gourmets and gourmands the nation over came together to mourn the passing of this huggable, lovable, always smiling chef.
The latest in global fashion, beauty, and culture through a contemporary Filipino perspective.
