Thai Food is probably the most recognizable Southeast Asian cuisine in the whole world. People all over have developed a gastronomic passion for “Pad Thai,” “Tom Yum Goong” and Coconut Sticky Rice with Sweet Mango.
My summer vacation began early. And I was surprised that on a Sunday when I left, so many at the airport were leaving as well for their destinations.
Just when I figured out how to quench the summer heat, it started to rain. On the brighter side, no rain can ruin chef Daniel Back’s ice cream parade!
It sounds like Harajuku hip-hop, I thought, wondering how this restaurant came up with its name, “Nomama.”
Many of my readers will call me “huli sa balita,” but I just have to share this experience. For over four years now, Oye and Malou have been inviting us to try their favorite restaurant—Antonio’s in Tagaytay. It was only a few weeks ago that our schedules met. And what an evening it turned out to be!
AHA Chef Bambi shows how to prepare and cook Blueberry spring rolls with vanilla cream sauce.
“In Quezon, you’ll go nuts with coconuts,” says our tour guide, Tina Diasanta-Decal, who operates Kulinarya Tagala, a food and culture tour of southern Tagalog (Laguna, Quezon and Batangas).
Albert Alavera likes his adobo simple and with only the nourishing goodness of seafood and vegetables.
Some friends once stood for three hours waiting for a table in a new restaurant. In another part of the city, meanwhile, a continuing flow of men and women, young (even babies!) and mature customers, are always seen entering a huge eat-all-you-can outlet that serves an endless array of buffet food, practically everyday.
As the new executive chef of Hotel InterContinental Manila, Scottish-born Alisdair Bletcher is dreaming up innovative plans for the hotel’s food outlets. No stranger to the Philippines, Bletcher spent part of his childhood in the late ’60s in Manila, when he remembers eating turon at home and churros at Dulcinea.
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