The event was billed as “Dinner in the Dark.” We wouldn’t see what we were eating and that made it all the more mysterious as to how that could be achieved. When our hosts were asked, they were evasive and so I said, we shall see. Oops, I forgot. We shall not see.
Whenever I hear the words Pampanga cuisine, there is one family name that comes to mind: Tayag.
Should one crave for a truly good steak, a visit to this five-star outlet must be made. We did, and got fully satisfied. After all, it’s the Tivoli at the Mandarin Oriental Manila in Makati City.
It sounds like Harajuku hip-hop, I thought, wondering how this restaurant came up with its name, “Nomama.”
There is surely something nefarious afoot, with the recent string of good reviews from this often cantankerous reviewer. Is he on medication? Is he on the take? Is he being muzzled?
Richard Yap, popularly known as Sir Chief in the telenovela “Please Be Careful with My Heart,” took up basic culinary classes at the International School for Culinary Arts and Hotel Management.
My best friends Myleen and Colleen Huenefeld were restaurateurs in Madrid, as far back as I can remember. They got the knack for it from their parents, Tito Charles and Tita Andita, who was a super cook.
“The Great American Barbecue-Texas Style” trade reception hosted by US Chargé d’Affaires Michael S. Klecheski at his residence last Sept. 1 was a feast. The event featured renowned guest chef Jay McCarthy, who was born in New York, raised in Jamaica and educated in Texas.
From the 1990s to early 2000s, this restaurant was a favorite place for Peking duck and a selection of Cantonese dishes. It went into a hiatus for eight years when Glorietta was renovated.
This must surely be one of the most unpromising names of a restaurant, hung above one of the most nondescript entrances to any dining establishment.
