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Timeless Pinoy Taste
Lasa Manila—located at the ground level of the Podium—may be considered a haven for live band music by beer aficionados, but it is also a wonderful place to rediscover timeless local dishes.
Food-Finds In Lucena
I always had this idea that when one is in the province the only decent or palatable thing to eat is the particular region’s specialty. One would not even dare to try out food that is already available in Metro Manila. I’m happy to say that I’ve since reconsidered this admittedly silly idea.
How To Keep Good Ingredients
So I am sure all of you over ate, right? You have so much food around the house and now, you don’t know what to do with them. Some bakers over bought ingredients and have no idea how to store them to keep them, hopefully, as good as new. Others just cannot seem to get enough and still want to buy more food since it is the New Year, and there has to be plenty of food so that no one stays hungry all year round. This week, our article answers questions on how to store baked goods as well as ingredients. A new year, an old life, hoping and coping is what is important. May 2006 give you more life in baking and more love for everyone.
Good Gets Better
After ten years of successfully operating the Mann Hann chain of restaurants, the Chua family, together with their new partners, have embarked on a new venture; opening the new Mecca of home cooked Filipino food, appropriately named, Mannang.
Visiting Josephine
Like other food hubs in Tagaytay, which foodies from Manila try out on a weekly basis, Josephine’s Restaurant along Tagaytay Road is one gastronomic destination that is worth visiting—especially for its buffet—when affordable food is your concern.
The Margarine Laws
In the mid-19th century, margarine was invented as a substitute for butter, which was popular and expensive. Today, butter is a major ingredient in numerous dishes, and margarine is often considered to be second-rate to it. However, margarine has the same amount of nutrients as butter, and contains less saturated fat and cholesterol—something not many people know.
Silicone Zone
Guess what just got on the market? Kitchen Zone Commercial Quality Silicone Bakeware by SiliconZone, which is preferred by professional and commercial chefs worldwide, since they can be used in a wide temperature range of 58 F (- 50 C) to 572 F (300 C); that’s from freezer to oven temperature. They have non-porous, non-stick surfaces, are odor-free, and do not absorb surrounding flavors. They promote even heating and quick cooling.
EAST MEETS EAST: A DINNER WITH NO BORDER AS A PROPOSITION FOR US TO STRENGTHEN ASIAN CUISINE
I do believe that someday we, as Filipinos, will achieve a dynamic cuisine that will be known around the world. Of course, as chefs, we also need to veer away from gastronomic crab mentality. Culinary rivalries between chefs must be directed towards a healthy competition that will lift—not put down—Pinoy cuisine, which should rightfully rank with the other cuisines of the world.
Cousins’ Cuisine
Jack’s Loft in Wilson St., San Juan, lives up to the basic principles of good eating as it serves international food in, more or less, affordable and generous proportions.
café Via Mare
Craving for Filipino food can be tedious at times. Some restaurants will make you wish you just ate at home, and only a few can give you the satisfied palate you crave for. This is sometimes frustrating, especially at lunchtime. But at Power Plant in Rockwell, Via Mare has a café that features the daily dishes of a Filipino household with the added bonus of their culinary prestige.
Kalaw Manila’s BEST
The Golden Fortune Seafood Restaurant doesn’t have much history. Located in Soler St., Binondo, the restaurant has stood for a mere four years. Nevertheless, it has acquired a steady group of followers that have prompted owners to open a bigger and jazzier branch along T.M. Kalaw in Ermita.
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