The heavy rains last Friday brought thoughts of hearty soups. While chatting with friends, I asked them what piping bowl of comfort they fancied on a damp day.
The Crocodillio consists of crocodile ribs, civet barbecue sauce, pineapple annatto rice, and sinamak pearls. Creative and playful, it is a dish by Victor Barangan, executive chef of Waterfront Insular Hotel.
There are more than a hundred kinds of kimchi. Their tastes and flavors are as diverse as the ingredients, the seasonings and the manner they were prepared.
RECENTLY we sat as juror at the Davao Culinary Cup, organized by the Les Toque Blanches (LTB) and Pastry Alliance of the Philippines. It was part of the World Food Expo.
IN SINGAPORE I always try to have my fill of hawker food, although I usually switch to pure comfort in a bowl of ramen especially in Uma Uma at the Forum Mall.
MY son Diego has turned 12 and, through the years, I have enjoyed celebrating his birthday, making it as memorable as possible.
Here are random but no less delicious discoveries for the week.
When Roderic Almeda was diagnosed with type 2 diabetes, he thought it best to shift from being a personal driver to taxi driver.
I love Singapore because the diversity of its food always lures my palate. I also have dear friends there who are not just foodies but restaurant owners, too.
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