Myrna Segismundo Archives

Poached ‘tawilis,’ boneless ‘lechon’ with grilled liver sauce, and other Batangas flavors

Sardinella tawilis is the only one in the genus that exists in freshwater, in Taal lake

Chicken ‘inasal,’ ‘adobo’ pâté wow London

Team Kulinarya is a group formed to present Filipino food to four European cities—London, Brussels, The Hague and Berlin. The team was composed of three chefs, Myrna Segismundo, Jill Sandique and Raul Ramos, with me as writer to chronicle the activities and to give a talk on Filipino food.

Three cookbooks I highly recommend

Kitchen confidence starts with a simple but delicious recipe. This can sometimes determine the destiny of a person in the kitchen. Having said this, one

‘Ensaladang ukoy,’ Angus ‘tapsilog,’ boneless ‘lechon’–a festival of Myrna Segismundo’s Fiesta Filipino fare

Even after retiring as director of Restaurant 9501, the executive lounge of ABS-CBN, Myrna Segismundo says she has never been busier. She’s been accepting work as consultant and doing cooking demonstrations around the country, the last one in far-flung Zamboanga.

Pinoy fare made premium—Myrna Segismundo and Jill Sandique show how

LET’S stop asking how we should elevate our food or how we can make Pinoy dishes gourmet,” says noted chef and staunch advocate of Philippine cuisine Myrna Segismundo. It is about time, she stresses, we became simply proud of what Filipinos have and we stopped pining for international recognition.

Spanish chef admits love for Philippines on int’l stage

JOSÉ Luis “Chele” Gonzalez took to the stage at Madrid Fusión this week not to talk about a traditional Filipino dish, like what Margarita Forés and Myrna Segismundo did around the same time last year, but to profess his undeniable love for his country—not Spain but the Philippines, which he considers home.

From Malabon’s ‘tinapa’ to Marikina’s ‘relleno’

When the Spanish chefs of Madrid Fusion were in the country, Filipino chef Myrna Segismundo and a bunch of friends took them to the palengke at Farmer’s in Cubao.

‘Calamansi’ as the clincher for winning dishes

WE CAME down just in time from Baguio before the storm hit the city. We judged the annual Hotel, Restaurant and Tourism Weekend culinary competitions from Oct. 15-18, where culinary students and professionals apply what they have learned in many categories—cooking, service, bartending, coffee concoctions.