I still prefer Asian cuisine to the other cuisines of the world. My favorite is Japanese, followed by Chinese, Vietnamese, Thai, Singaporean, Malaysian and Indonesian.
It seems odd that, for a restaurant owner, Davide Oldani espouses eating less. It means you’re eating healthy, he said. What’s important for him is that food is tasty and of high quality.
Moe’s Southwest Grill offers party food for any occasion.
Sofitel Philippine Plaza ushers in the Lunar New Year with a bountiful feast prepared by Spiral’s culinary artisan, Chinese chef Michael Tai featuring three variations of Chinese cuisine: Cantonese, Hakka and Sze Chuan from Jan. 25 to 29.
The Golden Treasure Skills and Development Program will conduct a one-day seminar on cake baking and bread making on Feb. 4 from 10 a.m. to 6 p.m., at UP Integrated School Building, A. Ma. Regidor St. University of the Philippines, Quezon City.
Start the year right by reading the current issue of F&B Report, the country’s leading food industry magazine.
Celine Saldaña Bautista recently celebrated her birthday with classmates from Assumption and Asian Institute of Management.
Food is a major part of Singapore’s culture. Apart from the naming of unique orchid hybrids after VIPs, which has become standard practice, foreign dignitaries and VIPs are treated to delicious meals on their visits.
Early Bird Breakfast Club is all about comfort food that lifts the mood, since a good breakfast, eaten at any time of the day, offers a warm, new start.
Precelina Liwag Herrera’s culinary repertoire consists of timeless dishes prepared the way mothers and grandmothers did in the olden days.
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