In highlighting Pinoy fusion cuisine, Taste puts in probe Fernando Aracama’s musing creation, included in his roster of fine dishings at UVA, the Suman sa Ibos (ibus,)-- a melange of fried suman in bread-crisps, panotsa, fresh ripe mango cubes, barquilios, and infused with the spicy-frost of the Sal
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Cafe In The Park, Century Park Hotel
Gerry’s Grill, Malate
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I never really realized the gravity of what my boss told me when he explained his rationale behind TASTE, being merely spreads of newsprints in four colored imprints of food photographs, trailed by adjectives and alliterations of words to cover the beat of the Pinoy F&B, and the hype of our culinary
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If there’s a Filipino food that we can call our own or authentic in its form, recipean compositions, historical and economic background, and true in its indigenal roots, it is the kakanin, and it has been a part of Philippine cuisine as far as history could record, centuries pass centuries. And, luc
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If you happen to visit Thailand and plan to cook and market your own Thai dish, here is a cap-list for you. Thai food generally is not the kind of food most Filipinos want because of its spiciness and extreme flavors. So, here’s a Thai ingredients guide for anyone who wishes to make his/her own food
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On Fusion Food
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It had been some time since I had last visited Emperor Court or the Chinese outlet of New World Renaissance Hotel. Hearing that they had a relatively new Hong Kong Chef and a new menu, I had called taste Associate Editor and Writer Joseph Tanchee to join my family for a dinner and share a few foodie
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I really had a ball in Madrid. It was time to conquer the food of Santiago de Compostella which part of Galicia (Northwest Spain). Galicians go a long way back because they are descendants of the Vikings. On the lighter side, I particularly noticed the green eyed, tall, blond and stunning women of G
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Buffet country club-style is all the difference in buffet dining. The experience is so relaxing and unhurried. The place is luxuriously fabulous!
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