It’s always fascinating to find out what a chef likes to eat on his days-off. After spending countless hours in the kitchen, checking on every detail so that the food served his guests tastes the way he wants it to, what does he look for in his own meal?
The stretch of Banawe in Quezon City has been known for so long for auto repair shops selling car accessories and services. A common sight on the Quezon Avenue corner are the men flapping sheets of dark-colored film—car tint, actually—to catch your attention.
In Chinese cuisine, the pickings are so diverse and interesting that there seems to be a dish to match my every craving. This week, I had Chinese food three times and not once was there a flavor that was even remotely similar.
Welcomed by a steady string of beelines and a headstrong horde of loyal followers, the world’s most affordable Michelin-star restaurant takes the country by storm, as Tim Ho Wan, Hong Kong’s legendary hole-in-the-wall eatery opens up a dim sum phenomenon that ultimately changes the way Filipinos enjoy their hearty pocket specialties.