Sea bass, soufflé, ‘pinatisang baboy’—Chef Jessie opens two new restos
Chef Jessie Sincioco’s Top of the Citi on Paseo de Roxas, Makati, served as venue for corporate events and even romantic proposals. After 23 years, the restaurant closed last
Chef Jessie Sincioco’s Top of the Citi on Paseo de Roxas, Makati, served as venue for corporate events and even romantic proposals. After 23 years, the restaurant closed last
Chef Jessie Sincioco was in tears when she spoke to guests toward the end of the Holy Mass with no less than Manila Archbishop Luis Antonio Cardinal Tagle as main celebrant.
The village where I live used to celebrate its fiesta on Nov. 30. It was then National Heroes Day, which was perfect because our village is called Heroes’ Hill. (My copy editor friend always reminds me to put the apostrophe after the “s” because it’s the proper way).
The grape varieties used for the wine at dinner were strange to me—Primitivo, Negroamaro, Fiano, Aleatico. But there would be time to ask the wine producer later about those.
Chef Jessie Sincioco Restaurateur (Le Souffle, 100 Revolving Restaurant and Chef Jessie at Rockwell Club), chef of the Apostolic Nunciature during the Philippine visit of Pope Francis My
We had a neighbor in Sta. Maria, Bulacan, named Ka Viniang, who made the most delicious puto pandan. It was moist, with a tempered sweetness and a somewhat sticky topmost layer. She used to grind the rice with a stone grinder. Around the mid-2000s, she started to grow weak until she stopped making puto.
Thirty years after breaking into the culinary scene and becoming a renowned chef and restaurateur, Jessie Sincioco shows no plans of slowing down. On Friday, Feb. 8, lucky guests who were able to book a table at Chef Jessie’s at the Amorsolo Tower in Rockwell, Makati City, can feast on selections of her a la carte menu at 50 percent off.
Renowned chef Jessie Sincioco grew up eating and enjoying a very rich, thick, saucy, smoked-flavored chicken and pork adobo prepared by aunt Estelita Sincioco-Dy.
Integrating cold cuts in a seven-course fine-dining meal, from appetizer to dessert, was the challenge for chef Jessie Sincioco, who has become known for favorites at Le Soufflé (now Chef
Enjoy a nostalgic gastronomic journey with chef extraordinaire Jessie Sincioco as she returns to her native Bulacan. This food trip is part of Edsa Shangri-La Manila’s ongoing (until June 25)
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