Yang chow fried rice is supposed to be an example of Huaiyang cooking, the cuisine of a region in China. But the food we were served that noon at Shang Palace of Makati Shangri-La Manila was not typical. The appetizers were already surprising.
Whenever I hear the words Pampanga cuisine, there is one family name that comes to mind: Tayag.
Claude Tayag sees himself as a food missionary, hoping to convert people at home and abroad to the secret cuisine wonders of the Philippines.
National Artist Abdulmari Asia Imao, multifaceted artist Claude Tayag and sculptor Juan Sajid Imao, three artists from three different generations come together in a special exhibit titled “Triangulo.”
Like a hero in a science fiction story, Claude Tayag seems to live in three different worlds all at once. But if you ask him, it’s the same world with different aspects to it. Widely known for being a visual artist and an accomplished chef with a devotion to Kapampangan cuisine, Claude has also emerged as an engaging food writer and author.
No More Content
