If it’s not spicy, it’s not Thai food!” declares Peninsula Manila’s Spices Thai specialty chef Phaithoon Atthasarn. In his country, he says, at least 12 to 15 chili peppers are blended into a Thai dish to ensure its savory goodness.
The kickoff event for Sustainable Seafood Week held recently was a showcase of the freshest bounty from the oceans.
It all started out very innocuously. The first time we ate there we were quite happy with it, but I decided that there wasn’t enough to say about the place to warrant a review, so I didn’t write about it.
It’s a hassle each time I break a racquet string in badminton, go to a sports shop and wait for it to get fixed. But then I’ve learned to use the waiting time to sneak out and eat.
Many restaurant interiors are done in black, or combined with lighter hues. But there is one dining chain whose movers are internationally in-demand interior designers who have opted for a more cheerful, spring-like ambiance in their elegant restos.
For chef Bambi Sy Gobio, the adobo should be extra tender and simmered until very little oily sauce is left in the pan.
There was a time in the 1990s when groups of friends would pool their savings and put up a bar or restaurant to have a place of their own where they could relax.
Foodies marched out of the SM Aura Premier convention center on Monday night with boxes of desserts, as if Willy Wonka switched to cakes and pastries and gave them all away for free.
Lechon manok, sisig, liempo, panga, dinakdakan, empanada—what do these dishes have in common?
What sort of a name is that?” a friend thundered when I invited them to try Made Nice Supper Club. “What kind of food do they serve? Are we going to get full, or do I have to eat before going to dinner?”
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