Food offerings for our dearly departed, or alay, have always roused my curiosity. Growing up, I would marvel at the mausoleums of Chinese families, with abundant food, a colorful feast carefully laid out before the beautifully painted portraits of the departed.
The lechon is truly the worldwide symbol of the Filipino celebration.
We were fortunate enough to attend the thanksgiving lunch at the Pontificio Collegio Filippino in Rome after the canonization of St. Pedro Calungsod. I was curious to see what the most regal hostess, the Ambassador to the Holy See Mercy Tuason, would serve the group composed of Vice President Jojo Binay, Hawaii congressman who’s Filipino-born, Joey Manahan, and all the Philippine cardinals. Luis Antonio Cardinal Tagle, Ricardo Cardinal Vidal and Gaudencio Cardinal Rosales were all present.
Over the last fortnight this diner had highly contrasting dining experiences—one of great disappointment and the other, quite pleasing.
There is nothing more that brings me joy than to dine in a restaurant for the very first time and not know what to expect. It is the thrill of looking at brand new, unfamiliar items on the menu, the anticipation of the dish to come, and finally the excitement of sharing it with my foodie readers.
AHA Chef Instructor Joey Carpo shows how to cook and prepare Chocolate Cake
After over a year of restoration work, the Spiral, which has been damaged by Typhoon “Pedring,” is finally reopening on Nov. 8.
Eating healthy can sometimes be a challenge, especially when you’re craving something wicked like crispy pata or bagnet. At a certain age, those are no longer everyday options and should be considered only as a once-in-a-sinful-while treat.
Almost a year after P.F. Chang opened its first Southeast Asian location at Alabang Town Center, people behind the US restaurant chain are introducing meals and deals designed to give diners more options and value for their money.
Dinuguan, otherwise known as Philippine blood stew, falls under the category of things you either love or hate. It’s a dish usually relished only if one knows who made it and where it was made—and a recipe many are intimidated by, leaving the cooking of dinuguan to lola, mama or manang.
The restaurant business can be a very exciting venture. It can also take an opposite turn and become very frustrating.
The latest in global fashion, beauty, and culture through a contemporary Filipino perspective.
