WELCOME the Year of the Red Fire Monkey on Feb. 8 at Resorts World Manila by dining at its Passion,...
There’s a Peruvian restaurant called Mantaro along Scout Tobias and Scout Limbaga Streets, Quezon City.
One of the hardest things is to impress Pinoy diners with their own cuisine. There are many reasons for this.
The label on the can of pork and beans said, “Prepared using meat that complies with our strict welfare and quality standards.”
Fresh from her stint as one of two chefs who did the Apec welcome reception dinner, Margarita Fores has now turned her attention to a 10-day Batanes food promotion in her restaurant at Rockwell, Makati.
Steak may appear easy to cook, but it is really difficult to make perfect. The first thing one must do to achieve perfection is to have the best beef, one that requires provenance papers like the Japanese Matsusaka. Then it’s the cut, what it’s cooked on, and “doneness.”
Everybody likes cake, but the Japanese baking and blogging phenomenon Junko really loves cake. On her blindingly popular blog and best-selling books, Junko champions the cause of pretty “Deco” cakes. Now her newest book “Deco Mushi Cakes” (Marshall Cavendish Cuisine, Singapore, 2015, 80 pages) comes to shelves in English for the first time, and Junko shakes things up a bit.
Savor a whole roast turkey, plump, juicy and baked to golden-brown perfection with Bizu’s signature stuffing of apples, chestnuts and sausages. A whole turkey with all the fixings is priced at P8,500, weighs approximately 4 kilograms cooked and is good for 20-25 persons. Order three days in advance.
