Post-Manila FAME, here are the brands I’m stalking online
The 70th edition of Manila FAME wrapped up as quickly as it opened. At least that’s what it feels like to me. The…
It is rare to experience sophisticated European flavors using Japanese discipline. But two good friends have combined just that....
We just came from doing a special TV feature, “Foodprints Pampanga.”
Sisig is everything I love about food,” Anthony Bourdain told me before digging into his dalandan sorbet.
Lechon manok, sisig, liempo, panga, dinakdakan, empanada—what do these dishes have in common?
Like our indigenous fabrics and oral chants and literature, Filipino cuisine is a cultural heritage that needs protection and preservation.
Celebrity chef, TV host and author Anthony Bourdain is in the Philippines shooting an episode of “Parts Unknown,” his...
Anthony Bourdain is back in Manila. And one of his first stops? Jollibee.
Sisig has been so well-loved that it has been transformed into sandwiches, tacos and burritos. But nothing beats good ol’ Pampanga Sisig served hot on a sizzling plate.
The big story at the launch of “Big Bite! The Northern Food Festival” was about sisig, that chopped pork and liver dish of Pampanga.
Yang chow fried rice is supposed to be an example of Huaiyang cooking, the cuisine of a region in China. But the food we were served that noon at Shang Palace of Makati Shangri-La Manila was not typical. The appetizers were already surprising.
