The usually safe and subtle Monique Lhuillier is going bold this Fall. For her February 11 standing-room press show at Lincoln Center, she went “sci-fi goddess warrior.” She talked to
“This Saturday, expect a party made in Spain,” said Punta Fuego’s chef and general manager Mikel Arriet, who also happens to be the man at the helm of the cooking of a paella gigante on a 9-ft-diameter paellera.
Cantonese food with Spanish flavors enjoyed by Filipinos in a restaurant with American country interiors—sounds confusing?
The black light was turned on, making the chefs’ white uniforms glisten. Then to operatic songs they did mysterious paintings on a round table dressed in plastic. Toward the end of the performance, three big brown balls were raised then let go to crash on the table. That signaled the chefs to leave and the lights to go on.
You can’t go wrong with a cuisine that has evolved through 2,000 years. If anyone has truly mastered the culinary arts—fancy as the French may be—I’d have to place my bet on the Japanese, who have mastered the art not only of cooking but also of developing ingredients from their source, taking freshness and flavor to a different level.
The Burgos Circle in Forbes Town Center, Bonifacio Global City, Taguig, is not easy to find. Looking for it, we ended up on the circuitous driveway of a tall building and ended down on street level down below.
The Rose restaurant, on the corner of 31st Street and 1st Avenue at the Fort, is a restaurant that I desperately wanted to like. A lot of other people seemed to like it; the place was fully booked on the day we made reservation, and it came highly recommended by a friend.
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