How to make ‘kinilaw’–from the ‘kinilaw master’ himself
RECENTLY two of our most respected and versatile chefs represented the Philippines at Madrid Fusion—an annual convention which is kind of like a Davos world economic forum for food. Margarita
RECENTLY two of our most respected and versatile chefs represented the Philippines at Madrid Fusion—an annual convention which is kind of like a Davos world economic forum for food. Margarita
The gastronomic summit Madrid Fusion is all about innovation, with a lineup of international chefs presenting the latest food trends and techniques.
For the Madrid Fusion, Myrna Segismundo of Restaurant 9501 and Margarita Fores of Cibo will present ‘kinilaw,’ the first time the Philippines will show one of the “cooking” techniques of the country in this international forum.
Yang chow fried rice is supposed to be an example of Huaiyang cooking, the cuisine of a region in China. But the food we were served that noon at Shang Palace of Makati Shangri-La Manila was not typical. The appetizers were already surprising.
After whining last week about food at beach resorts these days not being beachy enough, my online research for where to go on Saturday night threw up an interesting possibility: a restaurant that specializes in two things that, for me, would go perfectly with sand between one’s toes and a clear, motionless blue horizon.
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