Food fermentation, ‘bombon’–and two woman trailblazers in Madrid Fusion 2017
Maybe because they were women, I naturally gravitated to their talks in Madrid Fusion 2017, which happened Jan. 23-25 in Spain.
Maybe because they were women, I naturally gravitated to their talks in Madrid Fusion 2017, which happened Jan. 23-25 in Spain.
After the fun and frenzy at the recent Madrid Fusion 2017, one thing was clear: Filipino cuisine has again left a good impression on everyone.
In Chinese tradition, it’s auspicious to eat certain types of food during the Lunar New Year. It’s not too late if you failed to do so last Jan. 28 to welcome the Year of the Rooster.
Sourdough bread is a commitment. To keep the dough starter well and healthy, the baker has to feed the yeast regularly like… forever.
What is pizza without the stringy mozzarella? Or spaghetti without the grated parmesan? These are two of the most popular Italian dishes enhanced by cheese.
Sometime in the late 1980s, I was invited to a restaurant called Flavors and Spices. Sampling green mango salad was love at first bite. It started my love affair with Thai food.
The tradition of doing a Prosperity Toss with friends and family is one followed mainly by Chinese communities in Hong Kong, Singapore and Malaysia.
When the Filipino-Chinese community celebrates the Lunar New Year, there will be fireworks and much feasting on auspicious dishes. Like other cultures, the Chinese ascribe certain meanings to key foods and the other elements combined with them.
While searching for the best tikoy in town, I learned from Joseph Tiu how the interesting tradition of tikoy-eating began.
Asian food brand Good Life presents “Flavors of Fortune: Food Trip Down Chinatown,” a Chinese New Year festival on Jan. 27-28, at the Robinsons Place Manila Midtown Atrium.
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