Home Tags Food

Tag: Food

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.

Lucky foods for a good fortune

Food is one of the major elements of Chinese culture and is one of the things that Chinese people take the most pride in....

Chateau 1771: going where the market is

JUST IN case you missed it, the doors of Chateau 1771 are open again, having moved from Greenbelt to One Bonifacio High Street.

What are you doin’ on Chinese New Year’s Eve?

The Peninsula Manila greets the Year of the Pig with a traditional lion and dragon dance at The Lobby of The Peninsula Manila on Feb. 5, 10:30 a.m. to noon.

Little Caesars returns to PHL

LITTLE CAESARS used to be a comforting sight in the streets of Manila, until as kids grew up, the branches of the pizza chain closed one by one. Now we can chase a little bit of the past with the reopening of Little Caesars in Ermita.

The flavors of love

LOVE ISN’T a simple affair to be conducted in silence and secrets at the Manila Hotel. For its Valentine’s Day offering, a concert-cum-dinner called A Taste of Love, love will be grand, shouted across the rooftops and sweeping lovers off their feet.

Low-cost airline offers tasty low-cost dishes

MAYBE airline food is just there to make landing even more worthy, though with new meals by AirAsia, we guess it really does make the journey matter.

It’s baaack!

NOSTALGIC music fans bit their fists hard when Hard Rock Café in Glorietta closed its doors in 2017. Now, they can release their fists, for it has reopened at the Conrad S Maison in the Mall of Asia area in Pasay City.

Bottling the character of Piedmont

PIEDMONT is an Italian region soaked in history — and wine. It was here that the House of Savoy held court, the royal house that waged wars to unite the fragmented Italian states into one, the basis of Italy as we know it today. Piedmont is also home to the Nebbiolo grape, which goes into the production of one of Italy’s most famed wines, the Barolo.

US liquor industry sees no impact from legal weed

IT’S BEEN a persistent notion as marijuana restrictions across the US ease: Weed is bad for the alcohol industry because consumers who have access to legal cannabis drink less.

Bud Light wants you to know how many carbs are in...

BUD LIGHT is adding prominent nutrition labels to its beer packaging in a bid to tap consumer demand for more information about what’s in their food and drinks.

Revisiting Chateau Lagrange with Matthieu Bordes

CHATEAU LAGRANGE of the Saint-Julien Medoc appellation is one of 14 Troisièmes Crus (Third Growths) in the much revered Official Bordeaux Wine Classification of 1855. Like many of its Grand Cru counterparts, Chateau Lagrange also has an illustrious history dating back several centuries, with vineyard activities for Lagrange traced all the way back to the Gallo-Roman times, pre-Middle Ages. What is, however, more fascinating is how Chateau Lagrange evolved in modern times.

When the spice is right

CUISINE and culture in many nations can be classified into several levels. As high culture and haute cuisine go hand-in-hand, so do home-cooking and pop culture. A restaurant called Siam Sukh Jai Thai Home Cooking in S Maison claims that they can serve Thai cuisine as it is found on the streets and homes of Bangkok.

Now under Udenna, Conti’s plans for more branches with Instagrammable interiors

CONTI’S Bakeshop and Restaurant, the well-loved source of holiday Mango Bravo cake along with other goodies, was gobbled up by Davao-based Dennis Uy’s Udenna Corp. last year. As it stands, expect a few changes in the coming year for the familiar brand including a major expansion.

Sake, vegans and cannabis: Seven ways wine will change in 2019

THE WINE world can change faster than you’d think. Upended by turbulent politics, 2018 was beset with trade wars, ongoing Brexit instability, and more climate-change-driven chaotic weather events. All this made some wine regions winners, others losers, while investors scored big time: Fine vino outperformed stocks and bonds, according to Liv-Ex.

Whiskey, mezcal, amaro, gin, vodka, rum:2018’s Best Booze

THE YEAR 2018 was an eventful one, no matter where you looked. This is no less true in the spirits world. Even as cannabis continued to boom as an intoxicant of choice and manufacturers pivot to weed beer, there have been innovations in almost every type of booze, from Japanese gin to bartender-made brandy to a Danish spirit from a team of Noma alums that defies categorization.

When three hens get together, expect wine to flow

THREE HENS are going to try to get your tongue buzzing and your lips moving with a wine brand called, well, Three Hens.

It takes a century to make this drink

THERE have been just a handful of “cellar masters” who have created Remy Martin’s Louis XIII, the liquor Paul-Emile Remy Martin began to make in 1874, and which was named to honor French king. Cellar masters are tasked to choose the best eaux-de-vie, or “water of life,” the selection of blends from which to create a Louis XIII. To do this, they must sift through an extensive range of choices, sampling the various eaux-de-vie produced by winegrowers and distillers around Grande Champagne in Cognac each year, and setting aside those which they deem as having the best potential for aging.

‘Heads — it’s yours!’ London meat market keeps Christmas Eve auction...

LONDON — Fresh meat was selling like hot cakes at Smithfield Market’s Christmas Eve public auction on Monday, with auctioneers running up and down makeshift catwalks and handing over turkeys and huge cuts of beef and pork in return for 20-pound notes.

A place of her own

WE ALL long for a space where we can truly be ourselves. White as the uniform chef Jessie Sincioco often wears, her new building, at a cozy five stories, looms above the streets of a residential area near Makati’s City Hall.

Market style dining

IN ITALY, local markets are where people prefer to go when looking for home-grown and fresh produce.

Preparing for the Apocalypse with Montreal’s most infamous chefs

A FEW years ago, the Montreal restaurant Joe Beef made a version of KFC’s Double Down sandwich, using foie gras in place of the fried chicken breasts. This is what passes as a joke for chef-owners and contrarions David McMillan and Fred Morin. The dish became a media sensation, and they served 50 a night. They kept raising the price, eventually to C$55 ($41). People still bought it. “We had built the perfect lure to attract food writers,” says Mr. McMillan. He and Mr. Morin eventually grew tired of it, and took it off the menu.

The taste of Christmas

NOCHE BUENA does not have to be held in one’s house. Often these days, families are opting to avoid the stress and mess of arranging the feast by going outside the home to celebrate. Here are some of the restaurants that are offering special Noche Buena menus.

‘Kaon na Ta!’ fest focuses on Noche Buena

THE Department of Tourism’s “Kain Na! Food & Travel Festival” will culminate with a “star-studded” Christmas edition — Ilonggo style — on Dec. 19-21 at the Ayala Malls Capitol Central in Bacolod City.

The taste of Christmas: Memories of lola’s kitchen

MEMORIES OF Christmas past are indelibly stamped on the holiday menu of Guevarra’s, chef Rolando Laudico’s buffet restaurant.

Flavors of the season

THE PERFECT companion to 22 Prime’s Christmas menu, called The Nature of Christmas, is a lot of holiday cheer, beltless pants, and maybe a hefty winter coat.

The 50 Best Wines of the Year

THIS YEAR, I’m happy to report, it’s easier than ever to buy great wines without spending a fortune. From my tastings, I’ve chosen 50 wines that cost under $50 a bottle — and deliver both value and sheer deliciousness for the price.

Alain Ducasse: ‘Cuisine must respect the Earth and also people’

SEVERAL French chefs have gone down in history as the best: there’s Escoffier, and then there’s Careme; and many others besides. But these men were the best for personifying the cooking styles of their day: the excesses of the Belle Epoque are firmly stamped with Escoffier’s name, while the French Empire lives on with Careme’s. Alain Ducasse, the French superstar chef who currently has the most Michelin stars (21 at our last count; Joel Robuchon had 31) for his restaurants, will go down in our age perhaps, for understanding the Zeitgeist that has gripped our world, from lifestyle to climate change.

Exciting Enderun auction raises funds for Tuloy Foundation scholars

EXCITEMENT filled the Enderun Tent as the live auction of the Harvest of Hope fundraising dinner began. The sale’s tempo started off at a stately pace, with auctioneers setting bid increments at P10,000. By the end of the run, guests were furiously bidding for “72 Hours in the World of Alain Ducasse,” with each paddle raise corresponding to a price increase of P100,000.

An abundance of seafood

SELECTING a variety of seafood dishes for a meal may be a tough decision, but a pleasant one. And over at Isla Sugbu Seafood City you can choose, cook, and eat; but unlike a regular dampa restaurant, it offers a fourth step — repeat.

What makes Iberico ham different

JAMON iberico, made from the Spanish native Iberico pig, is one of Spain’s most beloved exports. At its best, it’s a whole leg with a black hoof, a telltale sign that you’re eating a cured ham from the pampered Black Iberico pig.

There’s more to Italian sparkling wine than Prosecco

THE PROSECCO boom is real: Sales are projected to reach 412 million bottles annually by 2020, up from 150 million a decade ago.

Desserts King of El Bulli goes to London

ALBERT ADRIÀ is an unlikely champion of healthy eating.

Canada: beyond maple syrup

CANADA isn’t all about maple syrup. Aside from its booming industries in all fields, a certain source of pride are its agricultural products, including beef.

Healthy sisig wins 1st Knorr Sisig Masters finals

IT TAKES a lot of skill and creativity to re-conceptualize a staple Filipino dish and ensure that the modern take is made even more delectable.

The synergy of four hands

SYNERGY means quite simply, the “creation of a whole, greater than the sum of its parts.” We witnessed synergy on Nov. 13 in The Peninsula’s Old Manila when two budding masters, Allan Briones and Jordy Navarra, joined forces for a memorable preview of a dinner called “A Fourtaste of Things to Come” set for Nov. 28.

It takes a day and a half to make this roast...

FOR EVERY bite of chef Billy Cheong’s roasted goose, you’re tasting about a century’s worth of history and the labor of a day and a half.