[jwplayer mediaid=”153699″] MANILA, Philippines—“We all have an innate sense of style. It’s something that we’ve been exposed to and it’s all influenced how we dress,” shares Martine Cajucom about her
Last weekend I thought I would do something insanely original, and beat the crowds by going to the beach at the end of February rather than when the floodgates opened in March. I imagined a small twin-propeller aircraft with just the family on board, a deserted resort, and the splendor of vast stretches of white sand to ourselves.
The most reasonably priced meal these days is the selection of Japanese noodle dishes, or ramen as they are called, as more and more restaurants offering the savory broth have sprouted all over the city. There is likely to be one such restaurant operating in any neighborhood. One of them is the new and popular noodle house in Glorietta, Makati City.
During the cooking class held a few weeks ago at Maya Kitchen Culinary Center, Japanese chef Seiji Kamura peppered his lecture with a few choice Tagalog slang words.
So, adobo has been proposed as the national dish. But for the information of our legislators, and especially the one who filed the bill, adobo is not a dish. Adobo is a way of cooking. That’s why we have different kinds of adobo—chicken, pork, beef, all meats together, kangkong, pata, hito, alimango, and so on. Now which of those should be regarded as the national dish?
I was overjoyed when I received a copy of the Goldilocks cookbook from dear friend Alan German.
The verdict is out and newspapers worldwide have carried the headline: Nahm, a traditional Thai restaurant in Bangkok serving historical and heritage recipes, is Asia’s Best Restaurant for 2014.
Last time I was in Japan was in my early teens. I remember Tokyo to be very cold, and the food I recall the most was a Kobe steak dinner cooked over volcano rocks.
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