The cafe owner decided to try using 'lukay' straws in her cafe to eradicate the use of plastic drinking straws in Siargao.
In a move that seems to position it as a full-fledged Chinese restaurant, P. F. Chang’s recently beefed up its menu with 16 new dishes, including various classic dim sum offerings such as Xiao Long Bao, Radish Shrimp Dumplings, Lemon Grass Chicken Dumplings, Vegetarian Dumplings and Flaming Red (pork) Wontons.
There’s absolutely no reason why we can’t have good Chinese food in this country. It’s not as though it were something exotic like Japanese food, which is exacting and requires special skills and ingredients, but somehow we manage; and the bar, already set high, has been raised yet further in the last few years.
In a ramen shop in the Ginza district of Tokyo, everyone is silent at noon. Save for the raucous welcome greeting as new customers enter the door, guests sit quietly, focused on their ramen.
ABOUT six months ago, on a trip to San Pablo, I was told that Kusina Salud had closed its doors....
A conference focusing on how restaurant owners and entrepreneurs can use and maximize the digital platform for their benefit will be held in Fort Bonifacio, Taguig City, on Oct. 23, 2013.
Malaysian chef Alvin Fabian Emuang warmly greeted me as I walked through the door of his new restaurant, Truly Asia, at Fisher Mall. This is his second restaurant after the success of his Baguio venture, Chef’s Home.
There’s nothing that can’t be enlivened by a garnish of parsley. That, at least, seems to be the opinion of the chefs at Bistro Pamana, an energetic little place in the heart of low-rise buildings at the Makati central business district.
One might be forgiven for thinking that we live in a developed, rather than developing, country after a night-out at Black Sheep restaurant in the penthouse of W Building just off 32nd Street in BGC, Taguig.
Competition among restaurants today is very strong, it’s a “dog eat dog” situation. Dining places open and close, but there are those that have remained steadfast and versatile. Let us call those that have continued in the business for years, the “durables.” Two of these have steady patronage for the quality of food and service.
