On January 18 this year, Comedy Manila brought the house down with its first stand-up comedy show of the year. By the time the night was over, Comedy Manila showed why it is the future of providing fun in the Philippines.
The first time I went to America as a young boy, my family stayed with an aunt and uncle who had a home in the suburbs. After a transpacific flight on a Pan Am DC-10 and then a connecting leg on a Trans-World Airways Boeing 727, we arrived at a house that had carpets from wall to wall and even up the stairs.
The Tivoli at the Mandarin Oriental Manila will once again host a Michelin-starred chef from Feb. 24 to March 2. This time, Richard Toix of Passions et Gourmandises in France is set to whet the appetites of gourmands and gourmets alike.
Pairing whisky with food is an elegant way of serving a contemporary meal. It’s also sexy, since one has to take a slow sip of the drink between delicate bites to enjoy the flavors.
My friend Corito Llamas has successfully lowered her blood sugar to a level where she no longer has to take her antidiabetic medicine. A writer and co-founder of a culinary magazine, Corito attributes this amazing feat to a common yet nutritious vegetable—the ampalaya.
Vom Fass offers gourmands 50 kinds of oil (from olive oil to truffle oil), 40 kinds of vinegar, and more than two dozen wines and spirits sourced from all over Europe. But the best part is that it offers customers samples for them to taste and help them decide which of these distinct and “artisanal” products best suit their palates.
Located on Kalayaan Avenue in Makati, the two-year-old Zavoy is a cozy gem of a steakhouse. British owner Jonathan Thorp says he is satisfied with the way things are going for his fine-dining restaurant. He has regular patrons who keep the kitchen busy all the time, even if it’s open only at dinner time.
It seemed like another wedding reception was to take place on the grounds of Taal Vista Hotel. A long tent had been set up, with a long table dressed in white with beautiful flowers lining the center.
Cecille Chang has spent over a decade mastering Thai cuisine. Asked why Thai food, she replied, “I love the marriage of four flavors—salty, sweet, sour and spicy. Thai cooking is so balanced in flavor even without butter.”
From Madrid, we took a high-speed train to Barcelona. Traveling at close to 300 kilometers an hour, we reached Barcelona in about three hours.
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