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Makati City
Friday, April 28, 2017
Story By Dino Datu Discovering our country’s cuisine through its top chefs is such a welcome development. Not too long ago, being a top chef here meant training abroad and bringing home what you’ve learned. It was more about showing off what you can do, the more unique, the more foreign,...

The Heavenly Cure

By Chef Edith Singian / Photography by Cryss Arrieta Ahhhh… bacon! Thick slabs caramelized with a smoky, sugar cure. If there was heaven on earth, it would be in my kitchen when bacon is sizzling on the pan. The curing of meat is an ancient practice of preserving food. Cato...

The Pie Equation

Story and photos by Chef Dino Datu Pumpkin pie is as American as it gets. But not having pumpkin here doesn’t mean we can’t give it a try. I used squash, instead of pumpkin, with the rest of the ingredients easily available. It’s my first time to try a “pumpkin”...
By Vernon Velasco | Photos by Alysa Salen ASSAD Mini Mart, starting out as an Indian spices deli at a nook in Paco, Manila, has diversified into a restaurant business in the form of Assad Café, a hole in the wall that offers a gamut of select Indian, Pakistani and...
By Chef Dino Datu Photos by Chef Dino Datu and Margaux Salcedo GETTING invited up to Baguio last February is even more enticing, as it normally is the time of year when the temperature drops even further. If there was ever a time I’d even consider saying no to an invitation to...
Story By Dolly Dy-Zulueta / Photography by Rafael R. Zulueta FOR diners who are looking for authentic Filipino merienda fares, Serye Restaurant & Café has got a number of these on its menu. Locals, balikbayan and even foreign tourists would surely love its freshly made bibingka galapong, because it is made from scratch...

The Slow Sizzle

Tougher cuts of meat have been making their way into the top of the culinary world. Previously unheard of cuts, like beef cheeks, are making an appearance in top restaurants the world over. Locally, lesser prime cuts, like shank and neck, even tails, have always been part of our...

Milky Way

By Chef Day Salonga / Photography by Michael Sagaran During the searing heat of this season, thoughts turn to more refreshing desserts.  Surely, you’ve been bingeing on halo-halo, saba con hielo, mais con hielo, guinumis and other varieties of shaved ices from all over.  If you love custards, then a lighter...
By Dolly Dy-Zulueta / Photos by Raffy Zulueta DAYS pass so quickly when it’s the Love Month of February. But it just isn’t complete with all those sweet treats that add even more sweetness and romance to already beautiful relationships between sweethearts and married couples. Chocolates and cakes to go with...
Story and Photos by Chef Dino Datu This time of the year is as good an excuse as any to head up to Tagaytay. Actually, the year-round breezes and spectacular view of Taal Volcano should be good enough reasons to visit. But come January and February, when the temperatures dip...
Story & photos by Cesar Cruz Jr. Southerners are rejoicing with the recently opened Four Seasons, the country’s largest shabu-shabu restaurant at the Food Street of SM Southmall. The third branch of Four Seasons buffet and hotpot boasts of charms uniquely its own. First, the spacious 250-seater restaurant emits a relaxed...

Home Away From Home

Story & photos by Cesar Cruz Jr. The daily bump-and-grind has ways of wearing anyone down to the bone. It would be nice to hunker down in the security of your home and have a sip of your lola’s sinigang. Sangkap Filipino Restaurant offers just that experience. Chef Raymar Reyes’s unique...

We have a kila-winner!

Story and photos By Chef Dino Datu It seems that kilawin has been with us even before the Spanish came. It is said that kilaw comes from the word hilaw or raw, showing our ancestors’ love for fresh fish and meats. This may also be their way of “washing” fish...
I first met Henry Cheung at the Good Earth Tea Room when it was in the old Magallanes  Commercial Center in the back of the Berenguer-Topacio showroom. My late aunt, Doreen Gamboa Fernandez, brought me along when she reviewed the restaurant, largely because of my cavernous appetite. I loved it, and...

Gourmet Burgers and Bites

Story By Dolly Dy-Zulueta / Photos by Rafael R. Zulueta For modern Pinoys, especially millennials—whose diet is composed mainly of burgers and fries and everything on the side—a restaurant that specializes in gourmet burgers and steak sandwiches should prove to be a piece of heaven, indeed. This is what made Charlie’s...
By Edward David Mateo / Photography By Cryss Arrieta What about sweets for those who are watching their sugar intake? There has been an increase in customers asking for sugar-free choices, and they want variety. It’s a good feeling to be able to provide customers with choices that can satisfy their...
BY Cesar Cruz Jr. The new Marriott West Wing has something in store for the modern food connoisseurs.  With the recent opening of Man Ho, its premier Chinese restaurant, taste buds will be soaring high in delight with the food meticulously prepared by Chef Law Wui Wing. The esteemed chef, who...
Story & photos by Cesar Cruz Jr. The annual Christmas Tree Lighting Ceremony at Hotel Jen Manila (HJM, formerly Traders Hotel Manila) is always something to look forward to. It is a time when the team behind HJM shows its appreciation for the inspiring support of its valued clients and, at...
Text & photos by Chef Dino Datu If the Philippines is known for celebrating the longest Christmas season on earth, does it also follow that we celebrate it best? Having been invited to Camp John Hay’s 20th Anniversary celebrations last month, I’d say we do. The holidays have always been a...

It’s Sinigang Kingdom!

By Dolly Dy-Zulueta | Photos by Rafael R. Zulueta But now the variations are no longer relegated to the chosen ingredient but also to the cooking technique, as well. So, yes, it’s possible to have dry sinigang and still savor the fullness of flavor that the classic dish provides. Over at...
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