On bonfire at the Manor, Kurobuta ‘lechon’ and raclette buffet
When chef Billy King is in charge of an event, you can be sure it will be remembered beyond the fancy fare; it is cherished as a whole experience.
March 16, 2017
When chef Billy King is in charge of an event, you can be sure it will be remembered beyond the fancy fare; it is cherished as a whole experience.
The French Baker founder and CEO Johnlu Koa said that his decision to use local ingredients for his bakeries and restaurants was inspired by Trade Secretary Mon Lopez and GoNegosyo.
Cendol is a shaved-ice dessert served in Indonesia, Malaysia, Singapore, Thailand and Vietnam. It is made of pine-flavored, jelly-like noodles made of rice or mung bean flour.
Singaporean Peter Tay’s invitation to sample the breakfast specials at his restaurant, Tao Yuan at Resorts World Manila, was irresistible. The many cultures and the diversity of flavors make Singaporean breakfast fare truly exciting.
In Chinese tradition, it’s auspicious to eat certain types of food during the Lunar New Year. It’s not too late if you failed to do so last Jan. 28 to welcome the Year of the Rooster.
While searching for the best tikoy in town, I learned from Joseph Tiu how the interesting tradition of tikoy-eating began.
Pomelo salad, sambal crabs and shrimps, garlic crabs and shrimps, Blue Posts shrimp and crab boil; grilled tuna belly, grilled native chicken, Cajun prawns, buttered cereal shrimps, 14 cups of plain rice, bottomless drinks, whew!
The liver is the organ most affected by the incessant holiday feasting.
One way to foster luck is by eating lucky food, says geomancer Aldric Dalumpines.
The Healing Servants Foundation was spearheaded by Fr. Gerard Deveza in 2002. A diocesan priest, he was ordained on Oct. 7, 1981, in Sorsogon.
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