“Iconic” is the best word to describe the “Independence Balcony” of the Emilio Aguinaldo Shrine in Kawit, Cavite, where the...
When my old turbo broiler conked out, I didn’t bother to replace it for lack of space in my kitchen...
Many people are curious about Australian cuisine, which is noted for its diversity and unique ingredients. That’s why I rushed to Diamond Hotel upon learning that Australian chef Steve Shrimski was holding a food festival. I had to taste and see what he was cooking.
A US meat supplier says a Chinese unit embroiled in a safety scandal has fallen short of its requirements for maintaining high standards.
Desiderata, a restaurant and bar in Bonifacio Global City, has been open for several months now but is still under the radar. But that’s not a predicament for its owners and their friends who want their own place to unwind after work, with cocktails and inspired dishes.
While some of my friends took in the view of a Tuscan vineyard and thought about the romance it evokes, a voice behind them declared: “It’s just a farm.”
The chef sitting across from me, Nicolas Isnard, is not happy. He lets out a dismissive snort and counts on his fingers. “There are 500 one-star restaurants in France. You had one bad experience and you say French cuisine is down, that it’s no longer important?”
Great food, great times, iconic red and white stripes, heritage wall decor, the cheery wait staff, and those topnotch, world-class...
Hong Kong means dim sum heaven. So first things first: Don’t miss the xiao long bao at New York Times fave Din Tai Fung (Shop 3-9, G/F, 68 Yee Wo Street, Causeway Bay; Shop 130, 3/F, Silvercord, 30 Canton Road, Tsim Sha Tsui. No reservations.) It’s umami heaven!
Sisig is everything I love about food,” Anthony Bourdain told me before digging into his dalandan sorbet.
