There is surely something nefarious afoot, with the recent string of good reviews from this often cantankerous reviewer. Is he on medication? Is he on the take? Is he being muzzled?
A hotel restaurant isn’t your usual go-to place when you want to enjoy a hearty, healthy and affordable meal. But in Flavors at Holiday Inn and Suites Makati, you can have just that in a cozy setting.
The opening of Ippudo Philippines at SM Megamall’s Fashion Hall a month ago is the continuation of John A. Concepcion’s plan to open dish-specific restaurants. He did this four years ago with Yabu, which focused on katsu.
More than a few people may confuse fine dining with expensive dining. It’s true that, until recently, most fine-dining places had starched white linen tablecloths, waiters in dinner jackets and a silver candelabra; it was in these palaces that well-trained chefs at the top of their profession made their mark.
Merriam Webster defines “wholesome” as something that is good for one’s health. Then a question nags at the mind, “Do we eat to live or live to eat?” Does all the food one takes make for a healthy body?
For the “Foodprints” TV series on Spain, we flew to the Iberian Peninsula to present dishes that evolved from Spanish recipes—ensaymada, empanada, caldereta, adobo, puchero or cocido, cochinillo, among others.
A constant challenge for writers is to go beyond their comfort zone into uncharted territory. It was thus with great fear that I made reservations in a new restaurant, The Wholesome Table, a name that would have had me running fast in the opposite direction just a few years ago.
Here’s a thought for prospective buyers of condominium units in the many thrusting new skyscrapers in the city: A tall building is actually less preferable than a short one, unless you’re willing to pay the dizzying prices for an upper-story floor.
Judging the sinigang (sour soup) entries at the recent National Food Showdown, we looked for the right timpla (taste mix) of sour and salty. We also pierced and shredded the ingredients to determine if they were properly cooked, not under or over, and looked at the outcome to see if all the elements were presented well.
Malaysian chef Alvin Fabian Emuang warmly greeted me as I walked through the door of his new restaurant, Truly Asia, at Fisher Mall. This is his second restaurant after the success of his Baguio venture, Chef’s Home.