Saucy or dry; multicolored or strictly brown; wrapped or stripped; spicy or sweet; garlicky or truly vinegary. Adobo in all its forms took center stage at the “Adobolympics” of Makati’s
By Ivan Maminta and family. Makes for four servings: 300 g chicken breast, cubed 300 g pork belly, skin off, cubed 30 ml vegetable oil 6 pc garlic cloves, thinly
South African chef Hylton Le Roux describes “Pan-Asian” as modern European cuisine with a local spin. He recognizes that Filipino food has a distinct sweetness, even the savory ones, so
Two years ago on a trip to Zamboanga City, I wanted to see Dapitan as well, curious about Jose Rizal’s place of exile. But I was told it was too
The look like pinecones that just came out of a bonfire. With their rough texture, bumpy appearance and irregular shape, they’d probably be considered the ugly duckling in the mushroom
Manila Peninsula has a new chef—Samuel Linder. Some of you may know him from Aubergine fame, and if you do, expect plenty of good things. Linder, originally from the small
The first time I tried Thai food was at a dinner given by a friend, Chito Recto. The invitation was to Flavors and Spices in Makati. At that time there
When I think of the Queen City of the South, its lechon is always top of mind. Which is why when I get the chance to talk to my favorite
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