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Bill eyes health warning for products with high sodium content

TWO LAWMAKERS have filed a bill requiring a health warning for food products with high sodium content.

Urban crocodile

HUMANS are arguably the world’s most successful predator, occupying a space atop the food chain. On this pedestal, we have been made free to consume every type of animal there is.

Playing with your food

WERE WE really born just to eat, mate, then die? How about having a little fun? A two-time World Champion of Pizza Acrobatics (in 2001 and 2002) shows us how we can play with our food, have fun, and live well at the same time.

Illustrated book on PHL food launched

RPD PUBLICATIONS launched Káin Ná!: An Illustrated Guide to Philippine Food on Aug. 31 at Shangri-La at The Fort’s High Street Lounge. The book was written by veteran culinary historian Felice Prudente Sta. Maria and Singaporean cookbook writer Bryan Koh and illustrated by Mariel Ylagan Garcia. Káin Ná! — which means “Let’s Eat” in Filipino — explores the diverse variety of cookery and dining essentials from around the country.

Raw Honesty: Found In Sashimi

THE WORD “raw” can capture an image of boorishness. We humans think that something is only worthy of attention when it has been touched by our numerous complications. It takes a certain elegance and skill to present food safely and tastily in its rawest form, for example, sashimi. In sashimi, there is a communion between nature and humanity, the tongue getting a taste of what the universe has created in its truest, most honest, and yet proudest form, aided with minimal intervention by the human hand.

Deceptively simple food

THAILAND’S CLIMATE — social and meteorological — makes for perfect culinary theater. Spices and herbs grow in abundance, while influences are gathered from high and low, from different regions like China, India, and Portugal through trade; to different classes: from the royal family itself down to the common people.

Authentic Chinese flavors mixed with Filipino-Chinese favorites

DUE to market demand for an “upscale Chinese dining experience,” Seda Vertis North in Quezon City is introducing Chinese menu items in their banquet facilities and opening a Cantonese restaurant by year-end featuring authentic Chinese flavors mixed with Filipino-Chinese favorites.

Vegan sea urchin will soon start showing up on sushi counters

THE meat-free movement is finding its way into strange and exotic dishes.

Artisanal bakeshop offers hybrid pan de sal and baguettes in Quezon...

SOMEONE ONCE told me that a good breakfast was a sign of a good life: someone has spent time, money, and care to make sure you’re properly nourished in the morning. Of these three options, Manu Mano, a small bakery in Banawe, Manila, chooses to occupy the space carved out by love.

New in the Metro: giant turon, showy pizza, and smoothies

IF YOU’VE ever had a turon (a fruit-filled fried spring roll) from SM, which people apparently line up for, then you’re bound to be excited over a giant version of it.

M Bakery offers cupcake icing classes

M BAKERY will begin offering special cupcake icing classes with a hands-on, in-store experience beginning Aug. 17.

Ordering coffee through Bo’s chatbot on Messenger

SKIP the line at Bo’s Coffee with a chatbot called Botty.

Shaken or stirred: robotic bartender serves up cocktails for clubbers

PRAGUE — For revelers at one Prague megaclub, gone are the days of being squashed at the bar waiting to get a watered-down cocktail.

Max’s Restaurant launches new TV ad, loyalty card, and dining promos

IN THE early days, animals in the forest bullied the sun for producing unbearable heat. When the sun disappeared for quite a long time, the animals apologized daily by writing “Sorry” on stone, smoke, and fire, and spelling the word out with their bodies. In desperation for sunlight, the chicken unceasingly chuckled until the sun rose. Unfortunately, when the chicken and the sun gave each other a high five upon rising, the chicken turned into fried chicken. Thus is the legend, according to Max’s Restaurant.

The Good Gin

GIN IS a drink that transcends classes and space. It could be found in the hands of cosmopolitans sipping classic G&Ts, or spilling on the streets from shots taken after work. A new gin called Archipelago by Full Circle Craft Distillers Co. shows off the full breadth of the Philippines, from all classes and spaces, distilled in a single bottle.

Japanese cuisine two ways

TAPPING into the Philippines’ big market for Japanese cuisine, a new restaurant has opened in Makati which seeks to introduce to the local market more ways of enjoying dishes from the “Land of the Rising Sun.”

Top chefs say you shouldn’t grill these foods — especially burgers

IF THERE’S a food that epitomizes summer more than a grilled burger, name it.

The fluidity of Glenfiddich

FLUIDITY, as a term, expresses the ability to change. Fluids take the shape of their containers; and can be seen in various forms, either in a liquid state, or as a solid or gas. Glenfiddich, as a single-malt whisky (and thus a fluid), is expected to do the same.

Have some not-so-great red wine? Add Coke

AS THE weeks wear on, and the comedown from Memorial Day, Pride Month, and the Fourth of July starts to settle in, there’s no better cure for summer ennui than a movie in the park. Thanks to inflatable screens and digital projectors, you don’t necessarily need to be in a big city to catch a classic with hundreds of your neighbors (although it helps). But you do need something to sip on as the late-evening sun slips below the horizon, and Back to the Future II starts rolling.

A choice of wine openers

OPENING wine bottles with cork closures can be quite challenging. And breaking a wine cork could be one of the most frustrating — and...

Milky Way stays true to its roots

HOME COOKING has a way of connecting us with a purer version of ourselves. Before the world left us all scratched, somebody loved us and prepared food for us. We guess that’s the magic of Milky Way Café, where each dish brings us back to our mother’s table, when nothing yet could go wrong.

South Africa slings back the f ynbos-f lavored gin

JOHANNESBURG — Last year, gin consumption in South Africa grew by an astonishing 50%, to half a pint for every man, woman, and child. No wonder that distilleries are mushrooming, trying to give a colonial tipple a distinctive flavor of the fynbos.

Nestlé starts delivery service for its milk, which includes recycling of...

THERE IS not question that by nurturing the planet, you nurture your kids. Nestle’s subscription service, with the help of goodfood.ph — think of it as having milkmen like the days of yore — makes it easier for parents to do the same.

Romulo Café keeps up to date

VIRGINA LLAMAS was a homemaker who prepared impeccable signature dishes. Her husband, Carlos P. Romulo, was appointed as the Philippines’ permanent delegate to the United Nations with the rank of Ambassador the day after Manuel Roxas was sworn as the first president of the Philippine Republic. In 1946, the family settled in Washington D.C. — their home for the next 14 years. It was at that time that Virgina introduced Filipino cuisine to American guests and foreign diplomats. Her recipes served as inspiration for Romulo Café’s home-cooked dishes.

La vie française

WHEN YOU eat too much, you’re called a glutton. When you eat too much French food, however, you’re a gourmand.

Vaya offers new drink and storage containers

CONTINUING with its push of coming up with innovative products for people on the go, Vaya has introduced its latest products in the country — the Drynk and Preserve.

Robinsons Galleria is now a foodie destination

AFTER a major makeover last year, one of the first shopping malls along EDSA — Robinsons Place Galleria — is this year highlighting its many restaurants as it positions itself as one of the city’s foodie destinations.

When the winemaker wore a wet suit: Spain’s $100 subsea tipple

BAY OF PLENTZIA, Spain — For many discerning drinkers, the walk down stone steps into a cool, dark cellar is an essential part of visiting a winery, but with one Spanish winemaker such an inspection is more likely to involve an oxygen tank and flippers.

Ice Cream: making the world a nicer place

ICE CREAM inevitably leads to sweet experiences: mostly because it helps to make you sweeter (in disposition, and through the perception of others, mind you) as a person. Five studies from The Journal of Personality and Social Psychology found that “people believed strangers who liked sweet foods... were also higher in agreeableness.”

The 9 Rules of picking wines for weddings and big parties

WHY ARE wines served at most weddings so bad? At the last one I attended, I ditched both the red and white and sipped a watery cocktail instead. It doesn’t have to be that way.

Belgian monks enter internet age to sell prized beer

WESTVLETEREN, Belgium — Belgian Trappist monks who brew one of the world’s most coveted beers are turning to online sales to ensure their limited supply goes directly to beer lovers rather than to profiteers.

Jamie Oliver’s Gatwick Airport restaurants saved, protecting 250 jobs

LONDON — The Gatwick Airport branches of British celebrity chef Jamie Oliver’s restaurant chain were saved on Friday by food outlet operator SSP in a deal that retains all 250 jobs at the last remaining UK trading sites of Oliver’s well-known brand.

There’s nothing cheap about Ginebra San Miguel

EVERY TIME someone judges me for reaching for a bottle of Ginebra San Miguel (because I’m not handling a more expensive bottle), I point out the gold seal on the label (itself a work by National Artist Fernando Amorsolo). The gold seal is a Monde Selection medal awarded by Brussels-based institution International Institute for Quality Selections. Ronald Molina, Assistant Vice-President and Marketing Manager for Ginebra San Miguel summarizes the sensation: “The only thing cheap about Ginebra San Miguel is the price.”

Places to celebrate Father’s Day

On Father’s Day, Eastwood Richmonde Hotel’s all-day dining restaurant, Eastwood Café+Bar, is serving up unlimited steaks and crabs for P995 nett.

Campari to hold Negroni Week later this month

ITALIAN chic is captured in every glass of Negroni. The drink was first mixed in Florence with gin, vermouth, and Campari liqueur, requested by a count from his bartender (the drink was eventually named after the count, whose last name was Negroni).

The perfect punch for a Gay Pride Party combines vodka and...

THIS MONTH marks the 50th anniversary of the Stonewall Riots, an event widely regarded as the catalyst for the modern gay rights movement — and for those in the LGBTQ+ community as well as their allies, a prime time to celebrate.

20 years of making wine specifically for the Filipino palate

TWENTY years ago, Vicente “Nonoy” S. Quimbo, decided that it was time Filipinos had a wine of their own and he came up with Novellino, a brand of wines created especially for the Filipino palate.

Pasqualino’s — Italian dining atop a Samar hill

JUST 45-minutes away from Summit Tacloban sits an Italian restaurant atop a hill with a gorgeous view of the San Juanico Bridge.

Earning a pin can make a difference in F&B career

SOME PINS are worth more than others. After gaining a Wine & Spirits Education Trust (WSET) Level 1 Award in Wines, one would be given a blue pin. That doesn’t sound like much, but, as Bel S. Castro, Assistant Dean for College of Hospitality Management for Enderun Colleges, said “...in the UK, you cannot work without this,” pertaining to the thriving food and beverage sector in the United Kingdom.

Japan’s kakigori comes to Manila via HK

IN A small discreet shop in Serendra is a small staff of “artists” who turn cubes of ice into a mountain of kakigori — Japanese shaved ice desserts. As summer’s heat stifles the city, Shari Shari Kakigori House opened its doors, serving it cold treats to overheated customers.

Flavors of Mindanao highlights food tourism’s role in promoting culture, local...

DAVAO CITY — The World Food Travel Association defines food tourism as “the act of traveling for a taste of place in order to get a sense of place.”

The art of taking wine tasting notes

“BRIGHT dark ruby color, fragrant nose with hint of leather, robust and powerful, majestic up to the last drop” — this is an example of a wine tasting note you may see for a young Grand Cru Bordeaux, which, to the uninitiated reader, could be a description of anything from a new sports car to a signature brand of perfume. But this is exactly the description that makes wine writers good at their profession. This is also the art in wine writing. However, many times, the notes can be too vague, too general, or even a bit incongruous.

Talking tequila

DEPENDING on who you ask, the word “tequila” will conjure up an story, most commonly one entailing regret in having had an excess of the spirit. Despite its infamy, tequila in itself is a representation of a multitude of stories and flavors that one has to learn to fully appreciate and feel. It is, after all, a distilled spirit dating back from the 1600s — which means it has a lot of stories.

Tough pots

IT’S always a toss-up in the kitchen between equipment and skill, and then nutritious or delicious, but with a new line by Tefal, you can finally get the balance of having both.

Oriental Mindoro eyes cultural heritage, agri-tourism as draws

IT WAS a few minutes past 7 p.m. when spectators gathered to watch young Pandanggo sa Ilaw dancers performing in the streets of Calapan, Oriental Mindoro at the 2019 Pandang Gitab (Festival of Lights) on April 27.