‘Lechon patang tinupig’ from ‘the man crispy pata made’
A friendship I treasure is one I share with Rod Ongpauco of the famed clan behind Barrio Fiesta, Bakahan at Manukan, Singing Cooks & Waiters atbp. and Isdaan Family
A friendship I treasure is one I share with Rod Ongpauco of the famed clan behind Barrio Fiesta, Bakahan at Manukan, Singing Cooks & Waiters atbp. and Isdaan Family
It has become a little gauche to find joy in torrential downpours, because it’s insensitive to those whose houses get submerged or who must endure five-hour commutes when the traffic crawls to a standstill due to floods.
If you’ve ever struggled with carving a thick, unwieldy roll of crispy pata, you should try the dish served at Serye Restaurant.
There’s nothing that can’t be enlivened by a garnish of parsley. That, at least, seems to be the opinion of the chefs at Bistro Pamana, an energetic little place in the heart of low-rise buildings at the Makati central business district.
Taal Vista Hotel will present New York-trained chef Jayme Natividad doing an array of international and Filipino dishes on Dec. 20-21 at Café Veranda.
In this country where marine life is abundant, seafood recipes are not really much of a unique experience for the people. But seafood recipes upheld with the Filipinos’ family-oriented nature, now that’s something each of us are somehow, subtly looking for.
After the intense debates in the “Off the Menu” Food Forum last month attended by industry leaders, the clamor to further promote Filipino cooking to the world was heard loud and clear.
Evincing sense of pride in her province, Cecille Esperanza finally showed off the Marinduque that she could only talk about before through its products which she would bring to us to taste.
There are simple reminders we should remember, tidbits of advice we can nibble on to help us soothe the senses and turbo-charge the body. Here are a few guidelines and
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