Cambodia’s most famous dish is fish amok, a lightly sweet and creamy fish curry cooked and presented in a banana leaf bowl.
The Regional Food Conference, organized by the Power of Pen Series, gathered writers and authors who talked about their experiences in researching and writing about eating and cuisines.
The success of Madrid Fusión Manila (MFM) 2016 saw a number of remarkable and innovative dishes from foreign and local chefs.
If the fabulous food served at the cocktail reception in Malacañang the night before the much-awaited food event of the year was any indication, Madrid Fusión Manila 2016 was definitely going to be a smash hit.
Last week’s successful staging of Madrid Fusión Manila definitely benefited the country in more ways than one. Not only did it promote the Philippines as a legit food hub and local cuisine worth discovering, it also showcased the talent of Filipino chefs.
IN 2008, American celebrity chef Anthony Bourdain hailed Cebu lechon as “the best pig ever.” In recent years, Filipino chef Dedet de la Fuente has been satisfying the curiosity of people abroad on what makes her own take on roasted suckling pig stand out.
From ‘kamias’ to coconut–we asked Johnlu Koa, Amy Besa and other chefs for their personal, innovative mixes
For award-winning cookbook author, foodie and restaurateur Amy Besa, adobo should be cooked the proper way—from choosing the right vinegar to creating the right coloring and browning of the dish. Moreover, what to pair your adobo with must also be considered.
In 2006, Amy Besa and Romy Dorotan came up with an in-depth book on Philippine cuisine titled “Memories of Philippine Kitchens.”
Amy Besa, renowned Filipino food advocate, author and restaurateur behind the acclaimed Cendrillon and Purple Yam restaurants, takes center stage on Aug. 30, Saturday, 9 a.m.-1 p.m., at The Maya Kitchen.
The latest in global fashion, beauty, and culture through a contemporary Filipino perspective.
COPYRIGHT © LIFESTYLE INQUIRER 2022
