“We need to establish Filipino restaurants abroad,” observers note. “In major cities there is always a Chinese, Indian, French, Japanese restaurant—but no Filipino restaurants!”
My mother had a soda fountain once. That was before I started writing about food. And when I did write, somehow my curiosity wasn’t stoked enough for me to ask her about the soda fountain. I regretted that oversight, especially after my mother suffered a stroke and she found it difficult to talk.
Now that her son Santiago is about to turn one, chef Sunshine Pengson has found another reason to wake up in the wee hours of the morning: éclairs.
Just when you think you’ve tried the best, another place comes along.
AHA Chef Instructor Joey Carpo shows how to cook and prepare Stir Fried Prawns with Tamarind Sauce.
Singaporean and other Southeast Asian cuisines may be easily incorporated into a Filipino meal. The flavors are familiar, and the dishes can be eaten as ulam.
Now that school days are back, parents may be wondering what nutritious baon they can pack for their children.
Restaurateur VicVic Villavicencio reinvented Filipino dining in his Kamayan restaurant chain, which adopted the Filipino (or Asian) practice of eating with one’s hands. This was in the ’70s when dining at Kamayan was part and parcel of Filipino lifestyle.
I remember when a salad was only iceberg lettuce, a few discs of thinly sliced cucumbers, carrots, onions and tomatoes with either a Thousand Island or vinaigrette dressing. Caesar salad was the occasional treat we looked forward to.
Thanks to various cultural influences, Filipino cuisine is more than a hybrid. Take fried chicken and spaghetti from the Americans, and pancit canton and chop suey from the Chinese. These various dishes are now our “comfort food.”
The latest in global fashion, beauty, and culture through a contemporary Filipino perspective.
