Chinese chef Henry Cheung’s signature dish Lily on the Pond, bite-size steamed layers of eggplant, prawns, water chestnut, and black mushroom doused with spicy curry and white coconut cream sauces, is distinctly and distractingly fusion. In this day and age when fusion cuisine equals culinary seppuku, Henry Cheung emblazons it boldly and without concern. But accusations, against fusion chefs, of heaping too many flavors in a dish, or bastardizing pure cultural cuisines, are not without reasons.

With vital culinary acclaim and commercial cultural grade, Reynaldo G. Alejandro is the most prolific foreign based Filipino writer cum gastronomist of his generation—if we’re talking of Pinoy culinary revolution abroad. That’s just about saying it is one of the requisites for us to put Philippine cuisine in the global cultural map.

Numerous questions came to us after our Baking 101 post- Valentine chocolate column, so in this one, we answer more questions regarding one of our favorite ingredients: chocolate!

It has been sometime since a foodie movie has been shown and "Sideways" is a refreshing deviation from the many movies that feature mostly food since it zeroes in on the praiseworthy attributes of drinking wine.