We’ve been swimming in ramen. Restaurants that serve the Japanese noodle soup have mushroomed everywhere. But which place is the best? Where can you find the perfect ramen in Manila?
Two well-known restaurants have put up branches in Alabang, much to the delight of people based south of Manila.
Last weekend I thought I would do something insanely original, and beat the crowds by going to the beach at the end of February rather than when the floodgates opened in March. I imagined a small twin-propeller aircraft with just the family on board, a deserted resort, and the splendor of vast stretches of white sand to ourselves.
The most reasonably priced meal these days is the selection of Japanese noodle dishes, or ramen as they are called, as more and more restaurants offering the savory broth have sprouted all over the city. There is likely to be one such restaurant operating in any neighborhood. One of them is the new and popular noodle house in Glorietta, Makati City.
The second act of the administration opened with a great tempest, a rabble swarming with unrest at the web of plunder and an increasingly vocal opposition shifting into high gear for 2016.
Modern Shanghai dumplings recently topped the list of spot.ph’s Top 10 Everything Food List (Xiao Long Bao). Described by the online site as “amazingly fresh, the soup dumplings are hands down the best there is…”
The scent of truffles cooking wafted through the ground floor corridor of the East Wing at Shangri-La Plaza earlier this month. It could be traced to Epicurious, the new dining concept from The Cravings Group.
The first time I went to America as a young boy, my family stayed with an aunt and uncle who had a home in the suburbs. After a transpacific flight on a Pan Am DC-10 and then a connecting leg on a Trans-World Airways Boeing 727, we arrived at a house that had carpets from wall to wall and even up the stairs.
Located on Kalayaan Avenue in Makati, the two-year-old Zavoy is a cozy gem of a steakhouse. British owner Jonathan Thorp says he is satisfied with the way things are going for his fine-dining restaurant. He has regular patrons who keep the kitchen busy all the time, even if it’s open only at dinner time.
Cecille Chang has spent over a decade mastering Thai cuisine. Asked why Thai food, she replied, “I love the marriage of four flavors—salty, sweet, sour and spicy. Thai cooking is so balanced in flavor even without butter.”