MANILA, Philippines—When Kimberly Baquiano-Hita and her siblings joined a food bazaar in 2017, their objective was just to raise enough...
In time for the holidays, here’s the initial batch of my food-to-go list, perfect for yearend gatherings and gifts....
My first taste of Thai food was at a dinner hosted by my friend, Chito Recto. I went crazy. The green mango salad blew my mind.
In Bangkok, a humble street food vendor that serves crab omelettes, curries and dry congee has been honored with a Michelin star.
Guests planning to go to Brasserie on 3, the all-day dining outlet at Conrad Manila, have until today, Aug. 2, to have their fill of Thai favorites like Tom Yum, Phad Thai and Som Tam. The hotel is holding a weeklong “Flavors of Thailand” food promotion and has flown in two Thai chefs from its sister hotel Hilton Phuket Arcadia Resort and Spa.
If it’s not spicy, it’s not Thai food!” declares Peninsula Manila’s Spices Thai specialty chef Phaithoon Atthasarn. In his country, he says, at least 12 to 15 chili peppers are blended into a Thai dish to ensure its savory goodness.
Sometime in the late 1980s, I was invited to a restaurant called Flavors and Spices. Sampling green mango salad was love at first bite. It started my love affair with Thai food.
“I would have to pick you up, throw you to the ground, and rip your throat out,” David Thompson told me. “I shall have to set you quite straight.”
It was a sunny Wednesday afternoon in Bangkok’s Lumphini Park and, in one stall, surrounded by beautiful handwoven dresses, tops...
INGREDIENTS 200 g green curry paste 500 g chicken (sliced into bite sizes) 1 kg grated coconut, makes 2 ½...
