Being in the restaurant business, my nightmare will forever be pests—ants, cockroaches, flies, mice, mosquitoes and rats. Wherever there’s food, shelter and water, you are certain these pests are around waiting to pounce. This is something people don’t want to discuss, but it can’t be ignored because pests invade homes, offices and especially food establishments.
Royalty-free music courtesy of Kevin Macleod. Video by INQUIRER.net’s Cathy Miranda
Myke “Tatung” Sarthou finds it hard to say no to people. When he started cooking—borne out of passion and family history than a formal education—for friends at his home in Quezon City, splendid tales of his dishes spread like wildfire, chiefly among acquaintances, and later, ladies who lunch, politicians, power players and, soon, strangers.
In the season of Lent, bacalao is the ultimate indulgence. So, when I received a text message from Chingling Tanco saying that she finally had slightly salted bacalao (Atlantic cod premium loins, the type that needs no overnight soaking and behaves more like a meaty, juicy fish steak when left whole and soft and supple when flaked), I was overly excited. More so when I found out how much they were being sold for.
Try and ask an attendant of a newly opened restaurant about its management and ownership, and in all likelihood the answer would be familiar: It belongs to a popular chain, which has spun off to serve food that differs from its original offering or expertise. Two such outlets are succeeding in their new identities, gaining loyal foodies on their own merits.
Some years ago, I took lessons at the Mandarin Oriental Bangkok’s cooking school.
The first time I went to Taipei, I had just come from the United States with a box of .41-caliber ammunition. My dumb move didn’t sink in until I was in line at customs to be checked. Blessing came in the form of a storage facility at the arrival area where I could leave my luggage for my overnight stay. I would have still been in there in some jail if not for that storage room.
The dilemma of finding the freshest seafood to whet the appetite of the entire family or barkada is common during Lent, something which Blackbeard’s Seafood Island wants to be the answer to.
Royalty-free music courtesy of Kevin Macleod. Video by INQUIRER.net’s Cathy Miranda
There is nothing left of the ghost-town feel about Bonifacio Global City (BGC), which is such a hive of activity these days, and where every few steps one stumbles on a new restaurant, if not first over one of the improbable dogs being pranced up and down the aisles.
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