It’s Thursday and I’m off to Seoul for Kitchens of the World, the curated culinary tours I designed with local chefs and food celebrities who prepare one-of-a-kind gustatory experiences
This is a tale of my palate’s journey to Café Casablanca at Rustan’s Makati. Moroccan food has always made my mouth water. Its unique flavors are enough to transport my
I’m in Osaka for Kitchens of the World and sharing recipes from a cooking class with chefs Eiji-san, Nori-san and Ryo-san. My companions in this culinary adventure learned to
In time for the holidays, here’s the initial batch of my food-to-go list, perfect for yearend gatherings and gifts. Pria’s Kitchen Pria Chiongbian Solon of Pria’s Kitchen
It’s always a treat to be in Davao. Each visit brings new experiences to savor. The Dusit Thani Residence Davao is home to the judges of the 5th
I remain ever grateful to those who prayed, sent messages of concern and prescribed all sorts of remedies while my son Diego was in the hospital stricken with dengue. Your
I enjoyed this year’s Mid-Autumn Festival with mooncakes handcrafted by Chocol8 head chocolatier and chef Tweet Obsequio. The mooncakes are made from a blend of Swiss dark chocolate.
My students ask me time and again what sous vide cooker I recommend. There are many but what matters is what it will be used for. Most say eggs
Delivered right at your doorstep, as you like it, is not how seafood is bought. But it’s what Marvin Jason Tan of Marvs Boqueria wants to keep his grandmom
An heirloom kesong puti has recently caught my attention. It’s made at the farm of the Palabyab family in San Jose del Monte, Bulacan. The Palabyabs are good-standing
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