|
 |
 |
|
|
| |
|
|
Before one can even intellectualize and gauge what fine cuisine really is, one need not look beyond the importance of fresh ingredients. This is, perhaps, what sets Dampa Sa Libis as an upright gastronomic destination at par with all fine-dining establishments, one can think of.
|
 |
Singaporean restaurant Rasa believes that the biggest problem of their cuisine could be obscurity. It isn’t exaggerating to assume that mentioning Singaporean cuisine to a large host of diners out there will draw empty plates. Adobo is Pinoy, Sushi is Japanese, Pad Thai is Thailand, and Singapore is a blank. There seems to be a relative lack of association when it comes to Singapore’s gastronomy.
|
|
Q: Why do I always end up with a crumbly pie crust? How do I make it nice and flaky? (Nanie Robles of Fairview, Quezon City)
|
|
Wow! Ang Sarap!, by Reynaldo G. Alejandro and Vicente Roman Santos, doesn’t just dynamically feature the country’s most popular personalities of the current food scene, but also the exotic culinary wonders of our regional cultures—modern, native, and local fusion cuisines—in effervescent colors, thus, insightful on "the best of Philippine fares."
|
|
|
|
|
|
