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Add a dash of pepper sauce…

WITH the oppressively warm weather, one of the last things a person may want to eat is something spicy. But it will not hurt to try enhancing a dish with a dash of pepper sauce once in a while.

MNL Beer Fest: a gathering of breweries

THE Greenfield District in the Mandaluyong City central business district (CBD) is again hosting the MNL Beer Festival, the Philippines’ largest gathering of breweries and microbreweries.

Blue Eagle meets Blue Ribbon

BLUE seems to be the color of the pursuit of excellence as one of the oldest and most respected culinary institutions in the world, Le Cordon Bleu, partners with one of the premier universities in the Philippines, the Ateneo de Manila University. The partnership, called the Le Cordon Bleu Ateneo de Manila Institute (LCBAI) was launched in the university’s Arete building last week. Le Cordon Bleu was founded in 1895, providing the culinary education that shaped icons such as Julia Child. In turn, the Ateneo de Manila University has produced heroes, entrepreneurs, and politicians.

30 years on, Jollibee sits atop the food chain of its...

BANDAR SERI BEGAWAN — In one of the most densely populated residential areas of Brunei, a Jollibee drive-through outlet is being built that is poised to cement the red-and-yellow bee’s position on the top of the sultanate’s food service industry heap.

Flavors of Guangdong at China Blue

MEMBERS of the press were led to the kitchen before lunch time. This writer remained quiet and very nervous as we walked to the kitchen. We were told that after a short cooking demo by celebrity chef Jereme Leung, we were to recreate the same dish ourselves. Mr. Leung showed the group how to prepare crispy milk fritters, a traditional dessert in Da Lang in Guangdong, China which uses buffalo milk as a special ingredient.

Easter Sunday (04/11/19)

THE hotel will be holding an Easter party — Easter Spectacle: Kids’ Party on Parade — on April 21, 10 a.m. to 2 p.m., at the Diamond Ballroom. Children are encouraged to come in costume for the occasion.

Food and art tripping in Rizal

LIKE LOVERS who have made themselves too available, it’s easy to take the province of Rizal for granted. It’s too near the city, and it doesn’t boast of Tagaytay’s views and chilly mountain breezes. It does, however, have a character and beauty of its own: so much of it, in fact, to make artists want to work, live, and as in the case of National Artist Carlos “Botong” Francisco, to want to die there.

Nat’l fest celebrates Pinoy cuisine

“JUST like our beautiful old songs, antique houses, and folk dances, our long standing culinary traditions need to be celebrated and preserved as well, especially since many of our food products and practices are slowly disappearing in the face of globalization of food culture.”

Anonymous food critic, hotel team up on food fest

AN ANONYMOUS vigilante food critic on Instagram, Masarap Ba (@masarapba), has pulled off a stunt worthy of a wholesome comic strip. She once gave BusinessWorld a pseudonym, Kat Abaan (read: fatness), and this Ms. Abaan recently collaborated with Novotel Manila Araneta Center for a food festival. Take a tip, influencers: apparently there’s a lot that can be done, even if no one knows what you look like.

Tim Hortons coffee shop opens branch in NAIA 3

A SATISFYING cup of coffee or a refreshing cold drink paired with a sandwich can keep one occupied before hopping on a plane as Tim Hortons opened its first airport branch in the Philippines at the NAIA Terminal 3.

Maya Kitchen opens doors to young chefs this summer

THE Maya Kitchen is once again holding a variety of culinary workshops for children from April to June, just in time for school break.

7 ways to avoid trans fats in daily life

THE DANES and the New Yorkers have it easy. The former won’t find foods with trans fatty acids on their grocery store shelves. That’s because Denmark banned the artery clogger in 2003. On the other hand, New Yorkers need not worry about trans fats when they eat out. A ban took the harmful fats off their dining plates in 2007.

Don Papa marries food and cocktails in a competition

WHAT IS a dish without the drink, and vice versa? Without a dish, one approaches sin, and without drink, one courts a sort of insufficiency, and, well, choking. Homegrown Don Papa Rum encourages one to live life to the fullest with both food and drink in its Chef & Shaker competition.

Fascinating finds at the National Food Fair

SM MEGAMALL’s Megatrade Hall was buzzing with activity (and we kid you not, there were actual bees — at least in the honey booths) during the National Food Fair: Philippine Cuisine and Ingredients Show held from March 14 to 17.

Summer cupcakes

JUST in time for summer, Andrew Café’s resident pastry chef Erna Canatoy has come up with the Sweet Summer Series, a collection of cupcakes in banana, strawberry, and carrot flavors with cream cheese topped with a drizzle of walnut brittle, a tangy slice of fresh strawberry, and a carrot candy made of butter cream.

These fats keep processed foods fresh longer — but they shorten...

WHAT are you having for lunch today? If you’re like four in every 10 Filipino adults, you will eat lunch out. Will you eat a burger and fries in a fastfood restaurant, fried fish in a canteen, or fried chicken in a convenience store? Maybe you’ll have a donut or a cup of 3-in-1 coffee for dessert.

Have a French dinner tonight

IT’S NOT too late to make reservations for the biggest French dinner in the world. Today, March 21, 26 chefs from all over the country are joining nearly 5,000 chefs worldwide to offer a French three-course dinner all on the same day for Gout de France.

Shunned by purists, hybrid wines are now ready for your glass

THANKS to a crop of renegade, pioneering wine makers making stellar wines in New York, Vermont, Minnesota, famously frigid Quebec, and even Portugal, hybrid grapes are beginning to get the respect they deserve.

Coffee for poetry

IN CELEBRATION of World Poetry Day, the 80-year-old Kamuning Bakery and Café in Quezon City is offering coffee in exchange for original poetry in any language or dialect on March 21.

Mango madness

MANGOES are very popular in the Philippines — served as a fruit shake, dried in packs as pasalubong, or kept fresh in the kitchen waiting to be sliced and eaten with rice like a modified California maki (even without the seaweed and crab sticks). Now Manila has a new restaurant that specializes in a variety of mango beverages and desserts.

Hip hop best bet for a cheese that will please —...

BURGDORF, Switzerland — Exposing cheese to round-the-clock music could give it more flavor and hip hop might be better than Mozart, Swiss researchers said on Thursday.

Putting the calories before the cheeseburger

A PROVISION of the Affordable Care Act that is strongly supported by Donald Trump’s administration requires calorie labels at US chain restaurants. The basic idea is that if consumers are informed, they will reduce their calorie consumption — and improve their health.

A walk on the Wyld side

THERE ARE two ways the human mind perceives nature. One makes us seek balance and tranquility, while the other allows us to unleash ourselves and become truly wild. A restaurant in Quezon City allows you to do both: to be tranquil on the weekdays and, for the young ones, go wild on the weekends.

Wine makers open new African frontier with Dragon Mountain vines

SOUTH AFRICA’s wine industry is centered around Cape Town. But pioneers far to the northeast are forging a new frontier in unlikely surroundings as changing weather patterns test long-held conventions.

Can Studio 54 founder Ian Schrager make Times Square cool again?

JUST A few months ago, Vice News published a story with a provocative headline: “The Coolest Place to Get a Drink in Midtown Manhattan Is the New Taco Bell.”

Classic 2015 Barolos on their way

THE highlight of Nebbiolo Prima has always been the preview of the Barolos, the flagship wine of Piedmont. In the 2019 edition of Nebbiolo Prima, a vast majority or approximately two-thirds of all the wines blind-tasted were from the Barolo region.

Coffee like mother used to make

COFFEE is as much a staple in some Filipino homes as rice. However, the minute a Pinoy steps out of the house, there’s hardly any way to get the taste of home — instead we’re inundated with every other cosmopolitan caffeine fix out there. KapeTayo Coffee then, gets the way a Filipino mom likes her coffee, and offers it to the rest of the country.

Too many cooks make a good paella

ON March 17, 2018, the annual Festival de la Paella Gigante brought together chefs from many of the metro’sa hotels, restaurants, and culinary academies to pool their skills in creating, as the event’s title clearly stated, a giant paella. It was a night of smoke and music, dance and wine, and, of course, good paella.

Wine Made Easy: It’s time to pay attention to the other...

QUICK: when you hear a wine is Cabernet, do you automatically think cabernet sauvignon? Of course you do. It’s the world’s most widely planted red grape, noted for big, rich, power-packed wines you can swoon over and even invest in.

Michelin to debut restaurant guide for California in June

RESTAURANT rating guide Michelin said on Tuesday that it will launch a publication for California in early June, expanding its current coverage for eateries in San Francisco and the surrounding wine-producing regions of Napa and Sonoma.

Know your pork and how to cook it

WHEN preparing a pork dish, it’s important to choose the right cut of meat to go with it, but with so many different cuts available, it’s easy to get overwhelmed. Robina Farms Premium Fresh Meat has come up with a guide on which cut is best for what kind of dish, plus a few suggestions on how to get creative.

Foodee refreshes its first

FOODEE Global Concepts is the company is responsible for bringing in foreign restaurant brands that have earned Michelin stars in their home countries: think FOO’D, Hawker Chan, Tsuta, Kam’s Roast, and Tim Ho Wan (among others). But Foodee’s success with foreign brands began with the Todd English Food Hall in SM Aura, which by now has expanded into other concepts under the name of the celebrity chef: there’s Hook, then Pound; both by Todd English.

How a beach cottage became the World’s Restaurant of the Year

WOLFGAT seats just 20 diners in a tiny cottage in a fishing village more than two hours’ drive from Cape Town, South Africa.

McDonald’s adds a taste of Japan to the menu

“[WE’VE ANSWERED] their prayers,” a McDonald’s Philippines executive told reporters, referring to the addition of four new limited edition items inspired by popular menu items in Japan to its Philippine menu starting today, Feb. 27.

Tefal’s ‘smart’ cookpot

THIS RICE COOKER is probably smarter than this writer.

Rico’s Lechon opens 5th Metro Manila branch, expands menu

CULT favorite Rico’s Lechon has opened its fifth store, continuing to fuel the craze for Cebu-style lechon (roasted pig). The company’s newest store is located in the SM Mall of Asia complex, on the first level of its South Wing.

Five scientific breakthroughs that will change the near future of food

IBM’s 5-in-5 predicts what’s next in food safety and security.

The woman who parlayed a humble potato into 2 Michelin stars

CLARE SMYTH is one of the world’s leading chefs. So what is the centerpiece of the menu at her two-Michelin-starred restaurant?

New Nespresso flavors are inspired by coffee history

“PERK” can mean making something more lively, or else a small bonus. Last Tuesday, BusinessWorld experienced “perk” in every sense of the word with the launch of Nespresso’s limited edition blends: the Caffes Venezia and the Istanbul, held in the Nespresso boutique in Rockwell.

Dining on romance

Ilustrado Restaurant and Café in Intramuros, Manila has come up with a five-course Valentine meal — the amuse bouche is Beet and goat cheese arancini; a choice of three appetizers namely Mushroom duo, Jamon and melon, and Salmon mille-feuille; Roasted tomato soup; cucumber melon sorbet; entrée choices include Australian lamb ribs, Barramundi fillet, and US beef tenderloin; and for dessert either Chocolate Fantasy or Berry Bavarois.

What is needed to keep love alive? Good food and straight...

THE FIRST flames of love are nothing short of magical. But what happens when the flames die down? Through the years, lingering smoke and smolder between two loving individuals is all that’s needed to stay together, and that sexy, calming ember is captured perfectly by the Valentine’s Dinner offering of 22 Prime in the Discovery Suites.

Bench has big plans for its ‘glorified turo-turo’

AFTER merely a year of operations, “glorified turo-turo” restaurant concept Bench Café, is set to open more locations within the year after its second branch opened in Greenbelt 3, Makati City this month and the success it garnered at the flagship branch in Bonifacio Global City (BGC)in Taguig.

Major expansion in the works for NYFD snack bar chain

THE 15-year-old snack bar brand, New York Fries & Dips (NYFD), is looking to appeal to a wider range of customers this year as the brand, now under a new management, aims to open 100 branches nationwide, according to a company executive.

Spanish chef Adria to reopen famed elBulli, but he won’t be...

MADRID — Spanish celebrity chef Ferran Adria is to reopen his once world-famous elBulli venture next year — but not serving food.

Getting messy to start the new (lunar) year at Xian Tian...

CELEBRATE the year of the Earth Pig with a meal meant to bring forth wealth, health, and prosperity at Crowne Plaza Manila Galleria’s Xin Tian Di today.