Modernity’s meager hints in all of Camiguin’s facets preserve a culture, incomparable to Manila—evoking an image where fathers gather up nightly by moonlit roads with a cigar in one hand, and a shot of tuba in another as the wife brings out a freshly seared slice of Tanigue, and a mini-puddle of soy sauce, calamansi, and siling labuyo on the side—that mornings wake up with some work at the haciendas. There is technically no patisserie available within the location that can go with the notion on what a patisserie truly is, though by saying doesn’t really jam Camiguin’s best bakery known as the Vjandep.

The Mandarin Oriental, Manila holds "Piging: A Heritage of Cuisine," a Filipino food festival that offers a taste of the Philippine’s culinary history at the Captain’s Bar from May 23 to 27. With the National Commission for Culture and the Arts (NCCA) under Chairman Ambet Ocampo and the Department of Tourism, the event coincides with the Filipino Heritage Month, organized by the Filipino Heritage Festival, Incorporated (FHFI). Art of the Colonies, a Philippine heritage company, collaborates with the hotel in showcasing a gamut of culinary history that focuses on the ilustrado banquets held in the bahay na bato (stone mansion) of the 18th century.

Pizza is dough, topped with tomato sauce and mozzarella cheese, which has come a long way from being an Italian poor man’s food to being one of the most popular pop culture foods in the world. This simple concoction also comes in a variety of versions, as people have experimented and added toppings of their choice.

You are what you eat but sometimes you are not what you are fed. The infamous Ugandan dictator Idi Amin, the butcher of Black Africa, has been quoted as saying: "I captured some of the people who tried to assassinate me. I ate them before they ate me." His dinner guest must have been treated to an unforgivable and dreadful meal.

Traveling relaxes the body, unclutters the mind and fills the tummy. We discover great finds in other places – new and old alike.

The exterior of this Persian hole-in-the-wall isn’t much to look at. With iron banisters and subtle pink hued walls under the shade of trees, Mister Kabab exudes the personality of a house, rather than a gastronomic favorite. But at night, with its homey milieu bathed by a comfy muted yellow light, along with a signage that struts the promise of exotic middle-eastern cuisine, Mister Kabab attracts a substantial dining crowd and a long waiting line.