I was pleasantly surprised when I walked into Dusit Hotel’s Basix Restaurant recently. The lunch buffet not only offers more choices now, there are also cooking stations that serve dishes to order. One station cooks pasta with your choice of sauces, another station serves either roast pork or roast US prime rib of beef, and there’s a large assortment of fresh seafood that can be grilled to order.
Chef Ronnie Reyes doesn’t want to be caught off-guard by guests paying him unannounced visits to his sleek condo in Salcedo Village, Makati.
Tonkatsu has been around for ages but today there seems to be a growing urge to search for the authentic experience. Not all breaded pork cutlets are created equally—the difference lies in the meat, the breading and the sauce.
The Old Manila menu of “Tasting Australia” made me smile, when I began recognizing some of the enumerated bush ingredients. The one that rang a bell was lemon myrtle in the dessert, the cheesecake with macadamia nuts. Hmmmm.
I asked some of my good Filipino-Chinese friends to celebrate the New Lunar Year with me by means of their treasured family recipes: dishes they customarily prepare and serve to promote prosperity and abundance in the year to come.
Congratulation to Tourism Secretary Mon Jimenez on the successful launch of the new tourism tagline for the Philippines, “It’s More Fun in the Philippines!” Both mainstream and social media were abuzz about the launch. My favorite of all the twists and spreads on the slogan is the one of a lechon (spit-roasted pig) lying still, with the tagline, “Planking. It’s More Fun in the Philippines!”
When my kids were very young, weekends were always a treat for us. With the row of restaurants that had sprouted all over Katipunan, it was always confusing to settle on what we were in the mood for to eat. There was Jollibee, KFC, McDonalds, Pancake House and a few others.
AHA Chef instructor Joey Carpo shows how to prepare and cook Pancit Palabok .
It’s the year of the Water Dragon, and there’s no better way to welcome the auspicious year than being at Mandarin Oriental, Manila, for its fabulous food celebration.
If you still have some Magnolia queso de bola left over from the holidays, here’s a suggestion: Make it into cheese pimiento spread. Unlike the imported Edam cheese, which has long been a traditional holiday food in the Philippines, the Magnolia queso de bola is not very salty. In many instances, you can use it as you would cheddar cheese.
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