Carinderia and the affordable home-cooked Filipino specialties they serve have become an integral part of this country’s culinary and social identity.
While eating in this humble food stand by the roadside may be considered a plebeian pleasure for some, those who knew better appreciate the fact that there’s more to this enterprise that has uplifted the lives of some 3 million individuals and their families.
Chef Nicco Santos of Your Local and Hey Handsome mentored the next generation of young chefs on how to innovate on traditions. During the masterclass last March 17, Chef Nicco Santos imparted his knowledge on modernizing classic dishes, as he demonstrated his take on beef rendang. “In Singapore, I learned from home cooks. In the same way that we have countless versions of adobo, they have the same for the well-loved beef rendang,” he explained.
Situated at the ground floor of Uptown Parade, the 50-seater Bawai’s Vietnamese Kitchen adds color to the restaurant scene in the area. And while it is situated in the busy heart of BGC, one can still feel the homey ambience—comparable to the out of town experience provided by its original home in Tagaytay.
Every Fridays and Saturdays from 2:30 PM to 5:00 PM, enjoy our three-tiered serving platter packed with delicate bites at the Lounge and the Café for PHP 1,500 net. High Tea at the Café started last April 6.
I am not here to brag about my recent 16 course degustation featuring Pepita’s Lechon and Hey Handsome. I am here to actually give you hope!!! Ready???
Here it goes…
Ms. Dedet De la Fuente will be featuring her signature dishes along side Shangri-La at the Fort’s High Street Cafe famous buffet spread on Mothers’ Day weekend!!!
Located at the ground floor of Uptown Mall in Bonifacio Global City, Taguis, Oye aims to give Filipino foodies a taaste of Spain’s rich culinary past and a sample of the cuisine’s dynamic future by serving traditional and modern culinary masterpieces that are specially crafted to fit the diverse tastes and preferences of Filipino food lovers.
Dusit Thani Manila houses my ever fave Thai restaurant in Manila, Bejarong. This year, the restaurant had a complete make-over, giving this timeless restaurant a younger and fresher look.
Driven by a desire to spread the flavors of the Philippines, Chef Yana Gilbuena established the SALO Series, kamayan-style dining pop-up dinners that has travelled the 50 states of America. “Kamayan” is Filipino for dining with your bare hands, and Gilbuena’s goal is to serve delectable Filipino dishes to Filipino-Americans, Asians, and practically anyone else who eats.
“The 7th edition of the Philippine Harvest is another opportunity to appreciate the finest flavors and ingredients from the Philippines and Spain, as well as recognize the men and women behind them,” said Mr. Anthony Huang, President of SSI Group Inc. “As we continue to provide lifestyle offerings to our consumers, we at SSI are proud to partner with the Department of Agriculture and the Embassy of Spain in Manila to offer an exciting gastronomic experience with an explosion of flavors from the Philippines and Spain.”
Cognac tends to be typified as something taken neat or on the rocks, something that doesn’t play well with other flavors- and therefore only taken as an endnote to a meal.
What if we told you that this kind of thinking is very wrong indeed?
