I find aburi sushi so gratifying. Every restaurant seems to have its own rendition of the lightly charred, buttery, creamy balls of sushi rice topped with thinly sliced sushi grade fish and drizzled with caramel-like sauce.
My son Diego recently turned 13. To celebrate, I called on the services of French Baker to feed an army of teens. I ordered known favorites of the young, as well as their young-at-heart parents.
Who does not love freshly baked, well-done bread, especially the kind that comes from master bakers?
I have been blissfully busy with a new project with Regal Films—a dream come true for director Joey Reyes, who has been longing to do a movie that celebrates food.
With a sweeping view of Manila Bay, meals at the Conrad Hotel’s Brasserie on 3 offer one of the most dramatic dining experiences in the metropolis.
There is more to Stevie Villacin’s food repertoire than Hainanese Chicken, though each time I order it, his chicken rice seems to taste more delicious than ever.
In observance of Holy Week, here are meatless recipes tried out by the columnist in her cooking class.
There aren’t many experiences that are as pleasing to the steak lover as the one Wolfgang’s Steakhouse has to offer.
Enchanting is the food prepared by Spanish executive chef Francisco Coque of Diamond Hotel in Manila.
Sunday brunch at Nobu has become a favorite activity of mine for its many creative dishes.
The latest in global fashion, beauty, and culture through a contemporary Filipino perspective.
