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Lucky dishes best eaten with family and friends
Chinese Lunar New Year falls on a Sunday, Feb. 10. It is a good time for families—Chinese and Filipinos alike—to gather around for a good meal to celebrate the coming of the Year of the Water Snake.
Chinese Lunar New Year falls on a Sunday, Feb. 10. It is a good time for families—Chinese and Filipinos alike—to gather around for a good meal to celebrate the coming of the Year of the Water Snake.
When Chef Anthony Kouroutsavouris and his partner Emily Reyes moved to the Philippines, they had one goal in mind: to let Filipino taste buds travel to Greece without having to leave home. Together, they established El Greco Filipino to showcase authentic Greek ingredients and, through chef Anthony’s skills, promote authentic Greek cuisine.
In the last two weeks, I have been frequenting the Fort Bonifacio area. It is here where many new dining places have opened. It has become a playground for a lot of chefs offering various cuisine, all wanting to do business in this hungry and curious market.
AHA Chef Instructor Philip Golding shows how to prepare and cook Chemmeen Pulao.
You would never imagine this setting in Makati’s red light district.
My college classmate, Angela, introduced me to Marmite, and I thought it was the most awful thing I ever tasted. She laughed at my reaction and relished her toast topped with this brown mash that didn’t even smell good.
Poon Choi, or the Big Bowl Feast, is a celebratory dish linked closely to the spring festival or the Chinese New Year.
On a recent trip to Baguio City, my friends and I had, for our first meal, a dish of wild rice. With its variety of textures and flavors, the dish was not only a real palate tickler, it also became a conversation piece.
There was a time, believe it or not, when the xiao long bao was fairly unknown outside China, and the few who tried to replicate it ended up with a forlorn, limp sac of dough bunched up around a meatball. The difference between that and this Shanghainese delicacy in all its glory is the subtle, cunning art of enclosing a mouthful of stock along with the minced pork in a wrapper that is thin yet elastic, so that it all bursts when bitten in a glorious draught of molten flavor.
My biggest problem when dining in any restaurant for the first time is scanning the menu and wanting to try most of the dishes on it. I go over each item, go back to those that could answer my craving for that moment, then ask what the specialties of the place are. This works for me.
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