Glancing at the plate of Jamon Iberico, sausages and goat cheese being served at Hotel InterContinental’s Prince Albert Rotisserie, I was reminded of my journeys in Spain, where eating was as much a part of the trip as were the magnificent landscapes and the age-old churches.
I have the utmost respect for Nick Rodriguez of Bistro Candon. His love for his hometown and passion for his craft make me even prouder to be Ilocana.
On a busy Monday in our Makati office two weeks ago, Lifestyle had a very interesting dinner prepared by friends from Unilever Philippines. Actually, it was more like a taste-test of dishes using the best-selling Knorr Ginataang Gulay Complete Recipe Mix.
Rougie is the most popular foie gras company in France. Just last week, I was invited to the kitchen of Tivoli at Mandarin Oriental Manila in Makati, to watch, with a few others, a cooking demonstration on the preparation of this French specialty, which happens to be my most favorite food on earth.
The name of the restaurant is Las Flores but, disappointingly, there are no fresh flowers. They are found embroidered on attendants’ blouses and framed on the walls.
Breakfast was prolonged on the day I had to judge coffee concoctions. And while I was tasked to taste about 20 cups, the sum of a teaspoon each must have just been half a regular cup.
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