In 2018, there will be more ready-to-eat meal options for busy people, big and bold food combinations and flavors highlighting African, Moroccan and Indian influences, and artisanal sweet confections, while many Filipino dishes will go back to locally grown and indigenous ingredients.
Before Café Ysabel finally closes shop by the end of July at its original location on P. Guevarra Street in San Juan, chef Gene Gonzalez hosted a culinary demonstration of old, reliable Filipino recipes and indigenous cooking techniques.
