We have been told that insects will be a valuable food source in the future. But it is not easy to embrace the idea of having worms, crickets and grasshoppers on our plates.
Yuki Tatsumi was waiting tables at an izakaya pub in Japan's Kyoto when something on the table caught his eye -- a chopstick wrapper folded and fiddled into an abstract shape. It was the catalyst for a collection that now includes some 15,000 pieces of found "origami art" made by customers folding the paper sleeves that cover chopsticks at Japanese restaurants.
JT’s Manukan Grille has become a landmark in the Greenhills-Gilmore area and favorite destination especially of hungry night owls.
This is where musicians go for after-gig dinner and drinks, including members of the band Color It Red, which was one of the guest performers at JT’s recent 15th anniversary party hosted by its Bacolod-born owner, actor Joel Torre.
With only 1,500 Filipino people working or living in Myanmar, why would one think that putting up a restaurant that offers Pinoy favorites such as adobo and kare-kare would be successful?
Bourdain treated Obama to a meal in Hanoi back in 2016. Now, their dining spot has been memorialized within a glass case.
Korean restaurants Gaon and La Yeon kept their three Michelin stars in the 2018 edition of Michelin Guide Seoul.
“Filipino food is not all about adobo.”
Thus said celebrity chef Luke Nguyen when he went on a food crawl in Malate and Intramuros, Manila on Friday.
When Feng Shangqing published a paper in a scientific journal, she was simply hoping it would prove beneficial to her medical career. She certainly didn’t imagine that the article would provide her with a discounted treat at a barbecue restaurant in Beijing.
The meal time where consumers are most likely to eat on their own? Breakfast, which sees 50 percent of the solo dining demographic.
Marco Polo Ortigas Manila sets festive celebrations.
