Now that it has become easier to secure a visa for Japan, more and more Filipinos have been able to experience and savor authentic Japanese fare. They develop a wider appreciation of the skills required to prepare sushi, sashimi and tempura, among other dishes.
Vic-Vic Villavicencio is out to start yet another dining trend–food-to-go from his chain of restaurants.
The two restaurants this diner visited over the last two weekends both offer Filipino food. One we would tag as an “oldie but goodie,” the other we would call a new discovery. Both have their own interpretations of traditional dishes that satisfy our palate.
It was still a week before payday but the newly renovated Dads on West Avenue, Quezon City, was already filled with people. Diners were going around the different buffet stations, choosing from the wide array of world cuisine, including 70 kinds of sushi.
SM Aura Premier is the mall almost everyone wants to check out. Many of its restaurants are the first of their kind, so gourmands can cherry-pick their favorites.
Behind the granite counter, the server slices three-inch thick slabs of beef and pork before the customer. Tender and chewy, these grilled meats, called churrascos in Brazil, are on long skewers with juicy tomatoes.
Four times a year my high-school classmates and I get together to celebrate birthdays. I love these reunions. On a good day, there are about 35 of us, plus a few yayas, who gather at a restaurant, all dressed up and armed with our senior citizen cards.
In the ’80S there were Madonna, Boy George and Saisaki’s Chef Isao Takada!
