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Makati City
Wednesday, August 9, 2017

Zig-Ah-Zig: Hash it Out

Zig-ah-zig’s sign, which is emblazoned on a Union Jack, is hard to miss. Situated at the corner of Wales (fittingly) and South Yemen (less fitting)  streets in Better Living Subdivision, Paranaque, it features other classic British iconography on the walls. The Bicutan main road and Better Living, it has to...

Yin and Yang Soup

Korean cuisine has a lot of soup dishes because it can get really cold, and these are refreshing and flavorful ways to keep warm. Of course, it won’t be complete without what could be the holy trinity of Korean cooking: gochujang paste, soybean paste (doenjang) and Korean chili flakes...
USUALLY, when you are craving for a slice of cake to go with a cup of freshly brewed coffee to end a good meal with, you go to a coffee shop or desserts place to satisfy your craving. But there is this highly unlikely place on Level 2 of...
It’s heartening to see that many people are returning to the kitchen to find their roots. This means taking time to enjoy simple pleasures, beginning at the table. Make meals extra special with California Raisin dishes that are fuss-free, yet perfect for home cooking on ordinary days and for...
And so, it was my first time to hang out at the SM MOA (Mall of Asia) by the bay. I thought I would just be seeing the famous sunset of Manila, or maybe enjoy MOA cruising, or ride the giant ferris wheel or the thrilling Anchor’s Away. But...
By Chef edward david mateo | PHOTOgraphy by Chef Dino Datu You’ve probably seen it in a Pinterest page. Often called mug cakes, you basically throw all your ingredients in a mug, give it a bit of buzz in the microwave, and voila, we have achieved something that passes for...
The spotlight was on the Philippines once again as Manila hosted the sixth United Nations World Tourism Organization (UNWTO) International Conference on Tourism Statistics, which was held last June 21 to 23. Some 700 foreign and local delegates from over 60 countries tackling policy initiatives on developing measurement and...
By Chef Day Salonga | Photography by Chef Dino Datu This is a quick and simple sauce and marinade that you can use for a variety for other meat and seafood. This is a classic Asian glaze that combines sweet, salty and tangy flavors, but the Gochujang gives it a...
A cooking competition participated in by all 18 barangays of Las Piñas City was held during the 4th Food Festival at Villar Sipag, Pulang Lupa Uno in the city. The barangays competed for the best viand cooked in a Filipino way with native ingredients and a dessert. Sen. Cynthia A. Villar,...

Monday’s Crab Patties

By Chef Day Salonga | Photography by Chef Dino Datu I’m pretty sure these can give the Krusty Krab’s (Spongebob in the house!) version a run for its money. Dill and tarragon are classic accompaniments to seafood for a reason; they really add a distinct freshness and flavor that also...
By Dolly Dy-Zulueta / Photography by raphael r. zulueta IN the beginning, there was first-wave coffee—which referred to coffee that was both affordable and easy to prepare. It started in the 1800s and stretched on to the 1900s. The age of frozen dinners and instant coffee, first- wave coffee took the path...

Panna Cotta De Fruta

By Chef Edward David mateo | Photography by Kathrine Joy Cortez When it comes to desserts during the summer months, we’re always reaching for something iced, definitely something light. Panna cotta is a popular choice for a light dessert that doesn’t sacrifice indulgence. When done right, the silky creaminess of...
The words Bataan and tourism are seldom mentioned in the same sentence, at least not until fairly recently. The Bataan Peninsula, although one of the closest provinces to Manila – it literally is across Manila Bay, isn’t really a top tourist destination. I doubt it would even make the...
By Britney Kang | Photography by John Francis  Ducusin By now, Filipinos are well-acquainted with kimchi, the Korean national dish consisting of fermented chili peppers and vegetables, the most commonly used being Napa cabbages. Using kimchi as an ingredient in other dishes, however, is something we are less familiar with. Koreans...
By Leony R. Garcia / Photos by nonoy Lacza I have known Oakwood Premier Joy~ Nostalg Center Manila for its winetasting or wine-appreciation nights, which I attended several times in 2010. I was back to this sophisticated hotel apartment in 2016 when the BusinessMirror advertising team had its sales-planning seminar there. That...
Text and photos by Chef 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. Imagine Aguinaldo enjoying Chateaubriand, or Pedro Paterno savoring his Saucisson de Lyon in...
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...
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