The top 50 restaurants in the world may have been Euro-centric, but there were a few notable Asian restaurants that made it to the list. This year, six restaurants made the top 50.
Memphis, Elvis’ Town, home of the blues and the best barbecues in the world—Tessa and I are here because I was invited to participate as a guest chef for the celebration of Memphis in May 2012, as the city salutes and pays tribute to the Philippines.
AHA Chef Instructor Tom Hines shows how to prepare Coconut Crème brûlée.
One of the things I remember fondly about my visit to Seoul last year was the food.
I drove to Laguna recently to visit one of the country’s pioneer restaurateurs, Rod Ongpauco, at Isdaan Resto-Fun Park.
It took them only less than three weeks to create dishes that would win international awards and recognition for their culinary school and their country.
I had not seen Cyrene in years. Our paths used to cross in the country club where we both played badminton.
AHA Chef Instructor Tom Hines shows how to prepare Watermelon feta salad with citrus balsamic vinaigrette.
Going to a friend’s condo unit, I was puzzled that a little boy was going the same way. He must have been puzzled as well because he kept looking at me. We both waited at the door and when it was opened, he was called out by name, Theo Marmonier.
Fresh pineapples are a great source of Vitamin C, but sometimes they’re sour or too acidic to be pleasant to eat. Here’s a way to make them more delectable. Caramelize them with sugar. Caramelizing the pineapples can turn this simple fruit into a great dessert. It tames the acidity of the pineapples and makes them sweeter and more likeable.
The latest in global fashion, beauty, and culture through a contemporary Filipino perspective.
