Welcoming the New Year with champagne and wines
Since it is the New Year, palangga, this column is dedicated to cheers and spirits.
Since it is the New Year, palangga, this column is dedicated to cheers and spirits.
The last time I ordered steak tartare in a Manila restaurant, the server asked me if I would like it rare, medium, or well-done. I have not been back to that restaurant, not because of the understandable gaffe of new waitstaff of a newly opened restaurant, but because the steak tartare, as well as most of the meal, could barely pass muster as French food—or, for that matter, as food.
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