Twenty-five years later, Annie Guerrero reminisces fondly about the restaurant she and her daughter Badjie founded.
The elimination round for the Big Food Showdown is underway. It will be held a few weeks from now in Manila.
Hong Kong cuisine is one of my favorites. In Manila, we have a lot of good Chinese restaurants. I classify them as either Filipinized Chinese or authentic Hong Kong standard Chinese.
The Yang brothers were afraid that their family’s heirloom recipes would just die naturally, so they started Mommy Dolor’s...
From the healthy to the sinful, from the simple to the extravagant, chef Eric Weidmann has them all covered in...
A modern Spanish restaurant that serves killer sangrias. Filipino food inspired by “Noli Me Tangere.” Japanese food with special flair. Refreshing fruit smoothies. New York-style pizza. A café that offers healthy treats and mouth-watering desserts. A fusion resto that aims to please your senses.
My culinary experience in Palawan started as soon as I boarded the plane to do a feature for the TV show “Foodprints,” which airs on the Lifestyle channel every Sunday at 8 pm.
Paying homage to Cebu, chocolatier Raul Matias has developed the masareal, the peanut version of the Spanish marzipan (almond...
Despite the presence of a handful of waiters, a printed menu and an elegant table setting of white roses, candles and heirloom dishes on the airy roof deck, the recent wine-pairing dinner of Landco Pacific Corp. CEO Alby Xerez-Burgos and his wife Maricar was hardly a stiff and formal affair.
When Philippine Airlines asked him last December if he could supply Carmen’s Best Ice Cream, Paco Magsaysay thought, why not? After all, he had previously provided the airline with ice cream for chartered flights when President Benigno Aquino III would be onboard. Carmen’s Best was by then a brand that PAL was familiar with.
