My finds: Two cakes in the mode of Estrel’s
In Manila, Estrel’s Caramel Cake is the one that started it all. Many consider a birthday party incomplete without an Estrel’s cake.
In Manila, Estrel’s Caramel Cake is the one that started it all. Many consider a birthday party incomplete without an Estrel’s cake.
Oysters in papaya, torched salmon—executive chef Wataru Hikawa of Makati Shangri-La’s Inagiku whips up amazing dishes.
Raging Bull at Shangri-La in Taguig offers steak dinner grilled in a Josper oven to absolute precision.
Chef Remi Vercelli of the Tivoli first joined the Mandarin Oriental chain at its hotel in Geneva, where he became chef de cuisine of Le Sud Paul Bocuse, a brasserie (that serves French food by Paul Bocuse) on the banks of the Rhone River.
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