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A Filipino celebration remains incomplete without lechon, and as we anticipate the new year, delectable renditions come to mind—clean-tasting and flavorful, even without a sauce.
At past 10 p.m. on a weekday, I was rushing to get to Cliffpoint Square at the CW Home Depot compound in Ortigas, Pasig, where top concert promoter, MMI Live boss Rhiza Pascua, was waiting. She had invited me to join her for a late-night dinner at the newly opened restaurant Healthy Pigs, whose specialty is lechon.
Leonard F. Aquino of Leonardo’s Lechon is a third-generation lechonero who inherited the love for the art of roasting pigs from his grandfather, Leonardo Aquino.
What is the one dish that best represents Philippine cuisine?
Thinking of a lechon to try, why not Gatchalian’s? I first tasted Gatchalian Lechon (tel. 0908-7053240, 0942-7264131) when chef Tristan...
Dedet de la Fuente believes that the Year of the Earth Pig will be an auspicious year for her...
PANSIT. Cooked noodle dish. PANSIT LUGLOG. Fresh or dried bihon (thin noodles) cooked in a thick reddish sauce. Luglog means to cook by immersing in boiling water or broth with the use of (originally) a woven rattan ladle with a long handle. The noodles are immersed in the liquid (linuluglog). When lifted, the broth or water simply drips through. Also known as pansit palabok. Eaten with patis and kalamansi.
I had lots of fun in last week’s World Food Expo as one of the speakers of Wofex University on “The Different Faces of Philippine Cuisine—Preserving Traditions and Creating Trends.”
As part of its 75th anniversary, Taal Vista Hotel’s “Culinary Gems: A Festival of Filipino Flavors Buffet,” is ongoing on select weekends till Nov. 23 at its Café Veranda.
Until June 14, Dedet de la Fuente's "lechon de leche" will be the star of a buffet at Diamond Hotel's Corniche restaurant.
