Why Pinoy flavors are a sure bet for restaurateurs
For decades, there was only a handful of Pinoy restaurants—Kamayan, Galing-galing, Tipanan and Barrio Fiesta (which to me still has the best crispy pata). Many have come and gone. Only
For decades, there was only a handful of Pinoy restaurants—Kamayan, Galing-galing, Tipanan and Barrio Fiesta (which to me still has the best crispy pata). Many have come and gone. Only
People open restaurants because the owners feel they can offer dishes that will draw diners in. A dish’s popularity is credited mostly to its creator, but many times determined by diners.
Through my TV show “Foodprints,” I have been to many provinces where I discover dishes I have never tasted. I also get to meet the people behind these dishes, many of them foodies and great cooks. This show is a dream come true.
Some people have a peculiar dislike for certain foods.
Many versions have sprouted all over the metropolis. The author’s test of quality: If he likes it, he ends up eating two ’empanada’ pieces.
Two and a half years ago, we opened our sit-down restaurant called Wooden Spoon on Katipunan in Quezon City. I had just arrived from Canada, where I spent 10 years as an immigrant with my family.
Lately, my daily routine has been to pass by our Wooden Spoon branch in Katipunan before braving the traffic to drive to Makati. Our branch at Rockwell is now eight months old and, based on customer feedback, is well liked. So we’re looking at adding a location.
Everyone loves a surprise. This holds true even where a sandwich is concerned. Not knowing the type of filling, for me, makes the whole experience exciting.
The restaurant business can be a very exciting venture. It can also take an opposite turn and become very frustrating.
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