A new menu fortified by hearty Mexican ‘bulalo’
It took a trip to Mexico for Hylton Le Roux to get his creative juices flowing and to come up with a range of new Latin American dishes. The chef
It took a trip to Mexico for Hylton Le Roux to get his creative juices flowing and to come up with a range of new Latin American dishes. The chef
It was the soup that made going to Tagaytay for dinner worth it.
A friend told me about a spa in Makati famous for its Ilongga therapist. Why is she famous, I asked. Because she gives a good handjob, my friend said.
No one was counting but it has been almost 10 years since “Kulinarya: A Guidebook to Philippine Cuisine” was published.
Tucked away in Batangas is a gem of a restaurant that serves fine Italian cuisine, with an ambiance that can rival any upscale restaurant in Makati
Locals admit there is not much to do or see in Bacolod. The place is laid-back, peaceful, plainly put, simple.
When you’re served a bowl of hot bulalo at Rose and Grace in Tanauan, Batangas, your gustatory sense will tense up in anticipation of the first steaming sip. That’s clear, clean, pure, hot bulalo broth—slowly there, slurp gently, not too loud as to be heard over the next table, so it won’t scald your tongue. Ahhh…. fantastic!
If we Filipinos have our bulalo, then Singaporeans and Malaysians have their Bak Kut Teh.
Bulalo with grapes, pinakbet with baked liempo, lechon kawali with roasted pumpkin gata.
There are simple reminders we should remember, tidbits of advice we can nibble on to help us soothe the senses and turbo-charge the body. Here are a few guidelines and
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