Food Archives | Page 495 of 551

Fig ‘roka’ salad, ‘arni lemonato,’ ‘paidakia,’ baklava–one more Greek resto on the block

You must not fall into the tourist trap of Greek food, Greece’s restaurant critic Albert Arouh has advised. He calls moussaka, Greek salad and souvlaki “cliché” dishes for tourists. He also warns that hummus isn’t even Greek; ubiquitous tourist traps serve it as the quintessential Greek food only because Cypriots often run Greek restaurants abroad where they serve this Middle Eastern delicacy.

December 12, 2012

Pasta ‘chorizo,’ halibut in olive oil, brick-roasted spring chicken–classic dishes from a 24-year-old Chateau

Aside from the great food and new menu, part of Chateau 1771’s charm is its history, the sense of place and the picturesque views of the gardens in Greenbelt 5.

December 12, 2012

Peninsula Manila has new ice cream menu

Looking for some sweet chills in Manila’s balmy clime? Then take a seat at The Peninsula Manila Lobby and revel in ice cream desserts Frozen by the Sun.

December 12, 2012

Sip and a prayer

There’s a newly opened coffee shop along Aguinaldo Highway en route to Tagaytay. Unlike other cafés in the area, however, Caffè Sant’Antonio is attached to the Rogate Images store, which sells religious images and articles. One can thus enjoy a cup of Caffe al Cioccolato Bianco and, afterward, browse through the shop for meaningful and spiritual gifts to give your loved ones this Christmas.

December 12, 2012

‘Bacalhau’, gambas, ‘frango no churrasco com piri piri’–Portuguese cooking done exceptionally well

I had the most wonderful meal at Xavier School’s First Saturday Market. It’s amusing to think that some of the best culinary experiences we’ve had centered on dishes that were simple.

December 6, 2012

‘Amik,’ ‘kaliya manuk,’ ‘tiyula itum,’ ‘pinikpikan’–proudly indigenous food

Urban dwellers, myself included, will call their colorful special clothes as costumes. But to the indigenous people (about 500 delegates) that recently massed in Malolos, Bulacan, for an event called Dayaw, organized by the National Commission for Culture and the Arts (NCCA), the clothes they wore were their native attire.

December 6, 2012

Smoked ‘chicharon,’ homemade bacon, pork and beans–what this chef does with pig meat is nothing short of amazing

On a night when every other restaurant in Bonifacio Global City has raucous crowds spilling out onto the pavement, there is only cathedral-like silence within the sepulchral darkness of Premio, among the first restaurants one encounters when turning in from Edsa, and which one would expect to be bustling.

December 6, 2012

Java rice

For months I’ve been working on two books for children, one on rice and the other on coconuts. While writing the books was a solitary pursuit, doing the research was the opposite; it involved traveling, gathering data and meeting new people. One balances the other, I guess.

December 6, 2012

200,000 fresh eggs a day, 10,000 kg of sugar–this ‘cake city’ is a sweet wonder

“It’s time to give back,” said Pinky Yee, Goldilocks marketing director. “We take pride that Goldilocks is a homegrown Filipino brand, and for our company to last this long (47 years), we felt it’s about time we opened our doors to our patrons.”

December 6, 2012