‘Pimientos de Padrón,’ habañeros, Roman cauliflower–thanks to one man, they’re now on our table
What’s new is a question Lyndon Tan of Basic Necessity Inc. often has an answer to.
May 30, 2012
What’s new is a question Lyndon Tan of Basic Necessity Inc. often has an answer to.
While the nation ponders the food for thought served by the senator-judges at the Corona impeachment trial, another row of restaurants opened on 7th Avenue at The Fort, which now houses these new kids on the block: Rocket Room, Stella and Cue.
A few months ago, I got an e-mail from Memphis, Tennessee. It said that the Philippines was chosen as host country for this year’s Memphis in May celebration.
Memphis in May is an annual celebration that features the host country’s music, dance, arts, culture, cuisine, etc.
AHA Chef Instructor Tom Hines shows how to cook Sous Vide Green Tea Salmon. Video by INQUIRER.net’s Cathy Miranda. Royalty-free music courtesy of Kevin Macleod
Championing growth and efficiency among local food service operators, Unilever Food Solutions (UFS) has launched new programs for Kaindustriya, a food service association in partnership with Puregold Price Club Inc., to give its members access to affordable products, services and educational programs.
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.
It isn’t every day that Manilans get to taste the cuisine of Iloilo, a province in Western Visayas known for its fresh seafood, hearty soups and delectable pastries. That’s why it’s really a treat whenever one of the hotels adds Ilonggo food to its lunch and dinner buffets.
Traveling from Metro Manila, either toward the north or south, the motorist is faced with so many dining places along the highway, most of which belong to hamburger chains and the usual eateries found in the big city.
It’s a general observation by diners that Korean restaurants are so generous, because staff bring out several small dishes as soon as you sit down. Because of that, diners comment that sometimes those dishes are enough to make one full. But what is perceived as appetizers are really side dishes for the main course.
There is more to creating good food than just finding the right mix of the right ingredients. It requires a lot of heart and—old and overused as it may sounds—much love.
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