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Why line up for Popeyes?

THE LONG lines snaking around Pasig’s Arcovia when Popeyes opened last week is solid proof of how much Filipinos wanted the Louisiana-style fried chicken.

Goldman Sachs’s chief critic on New York’s top new restaurants

TWO weeks ago, the James Beard Foundation announced awards for the top restaurants, chefs, and beverage professionals across the country.

DTI highlights the Premium 7 food products at this years IFEX

THE International Food Exchange (IFEX), is going to run from May 24 to 26 in the World Trade Center Manila, and if you are going remember the following seven words: banana, cacao, coffee, coconut, mango, pineapple, and tuna. These, according to the Center for International Trade Expositions and Missions (CITEM), are the country’s Premium 7. The Premium 7 were selected as the country’s top food exports, based on supply, according to CITEM’s Executive Director Pauline Juan.

Anthology of top food essays launched

WRITING about food is an experience both universal and personal: while everyone around you may eat the same thing, everyone has a different response to it and recall of it. That’s why, most of the time, no two articles about food are ever exactly the same.

Craft brewing’s hot new style? Beer made with spicy chili pepper

WHILE craft beer heads might measure a brew in IBUs (International Bitterness Units, which are used to approximately quantify the hop bitterness of beer) what about a beer’s SHUs (Scoville Heat Units, a measurement of the heat of chili peppers)? Beers with heat are hot at the moment as craft brewers experiment with exciting new flavor combinations. Whether they’re made via the addition of hot pepper juice, oils, or whole peppers, ales and lagers brewed with chili peppers are common enough for “Chile Beer” to be a recognized style on BeerAdvocate.com. Ranging in heat on the palate from subtle to fiery, here are seven eclectic examples of Scoville-scoring, great brews.

Writing about wine: Personal yet universal

WHEN one writes about wine, one has to be very careful. Words from one’s pen will come to represent a bottle that took years of work, decades of legacy, and the earth’s own providence to produce. With these factors in place, each wine: from grands-crus from Bordeaux to wine that isn’t exactly up to par from who-knows-where, deserves more than a modicum of respect.

Thirst-quenchers for the last hurrah of summer

JUST before we say goodbye to summer, maximize the balmy weather with lazy summer afternoon outdoor get-togethers.

Introducing Itogon coffee to the world

MICHAEL Harris Conlin, the 2019 Philippine National Barista Champion, has done his country proud. Mr. Conlin was able to place in the semifinals of the World Barista Championship (WBC) in Boston, USA, and finished 15th out of 50 candidates from all over the world. More than his show of technical ability, he was also able to showcase Filipino coffee, showing in a cup the hard work of farmers in Itogon, Benguet.

The one and only Tita of wines

THE deceptively young looking and energetic recent septuagenarian, Tita Meneses Trillo — simply Tita for short — is the undisputed queen of Philippine wines. Her name resonates among wine lovers in the country. Tita has really been one of the true pioneers of wines in our country, and she is an extremely positive influence on the newer industry players, including myself, who are all trying to make it in this challenging yet quite exciting local wine business scene.

Good food, good company, and good times

WHEN catching up with family and friends, most prefer to go out and dine to reminisce about past experiences and talk about how things are going. Nothing beats heart-to-heart talks paired with delightful meals.

Renowned chefs revive Sinatra’s hangout — but only for two years

AN ICONIC Los Angeles restaurant made famous as Frank Sinatra’s hangout is getting a dream revival. The catch? You have only two years to check it out.

The art of cutting jamón

IN EVERY bit of product that comes out of a country, a bit of the country’s soul is in there, and where there is soul, there is art. Spain’s jamón (ham) contains the nation’s animal, fungi, and weather conditions, and for these to be expressed, it needs an artist — the maestro cortador.

Known for its burgers, Shake Shack has the best hotdog

NEW YORK icon Shake Shack is building a home in the Philippines with the opening of its first branch in BGC’s Central Square.

Singapore creates its own gin

AS a former part of the British Empire, it’s not surprising to find influences of Britannia in Singapore. One such example is gin, Britain’s favored libation from the 17th century onwards, finding a home in Singapore’s favorite cocktail, the Singapore Sling (made with a base of gin, coupled with cherry liqueur and pineapple juice, among others).

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.