Ma po tofu, chicken with chilies, fire-exploded kidneys–a restaurant for the adventurous
This is uncomfortable food at its best, challenging everything, from your taste buds to the limits of language barrier.
This is uncomfortable food at its best, challenging everything, from your taste buds to the limits of language barrier.
Chinese food I would say is the most popular cuisine in the entire world. Almost any country I’ve visited has a Chinatown. Some have exceptional and authentic restaurants while others are far from the standards of Hong Kong. Examples of these places are New York, San Francisco, Vancouver, London and Paris.
Chinese New Year celebrations used to be a mere blip on the general consciousness.
Reading a digital file of the book “My Angkong’s Noodles,” I thought how delightful that some of the questions about Chinese cooking, Chinoys (Chinese-Filipinos) and Binondo are finally answered.
Here’s a thought for prospective buyers of condominium units in the many thrusting new skyscrapers in the city: A tall building is actually less preferable than a short one, unless you’re willing to pay the dizzying prices for an upper-story floor.
“The Voice of the Philippines” season 1 grand champion Mitoy Yonting is launching his debut album, “Hanggang Wakas,” with a live performance at the mall’s Atrium at 4 p.m. He will be singing without his band Draybers, though. But expect Mitoy to deliver his trademark act highlighted by soaring vocals and dashes of humor.
The Chinese-Filipino community’s reaction to Chinese New Year being declared a special nonworking holiday has been mostly grumbles: “What, another business day lost this year?”
I love the Chinese. They are so rich in character and culture. Just like their food, they seem simple but are in fact full of layers and hidden treasures.
It’s such a joy to attend a cooking class. No matter how much one already knows, one always learns something new. The class becomes even more interesting if the chef-teacher is jolly and willing to share a lot of cooking tips.
There’s absolutely no reason why we can’t have good Chinese food in this country. It’s not as though it were something exotic like Japanese food, which is exacting and requires special skills and ingredients, but somehow we manage; and the bar, already set high, has been raised yet further in the last few years.
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