It’s always fascinating to find out what a chef likes to eat on his days-off. After spending countless hours in the kitchen, checking on every detail so that the food served his guests tastes the way he wants it to, what does he look for in his own meal?
Newly harvested, area-grown ingredients define the name of Taal Vista Hotel’s restaurant, TAZA Fresh Table. Taza, which means “food” in Arabic, was developed as a response to the growing
We can never get enough of cafés especially when they serve all-day breakfast. There’s comfort in knowing that you can order an Eggs Benny after 10:30 a.m., and if there is one place that serves a killer Eggs Benedict, it’s The Social, an Australasian/European café with dishes that have equally great quality and quantity.
By the time this article runs, half the town will be holed up contemplating the sorrowful mysteries, and the other half will be partying on the beach.
It’s been a topic of debate whether a sous vide egg should be cooked at 63ºC, the most commonly given temperature, or at 64.5 degrees. (Sous vide is a cooking method where food is vacuum-sealed, then cooked slowly in temperature-controlled water bath.)
We were in Cagayan de Oro judging the Kumbira competitions on a Thursday when I got a frantic call from the Kangen Water office in Manila. The guy who was
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