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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.
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.
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.”
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.
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.
WOLFGAT seats just 20 diners in a tiny cottage in a fishing village more than two hours’ drive from Cape Town, South Africa.
CLARE SMYTH is one of the world’s leading chefs. So what is the centerpiece of the menu at her two-Michelin-starred restaurant?
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.
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.
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.
SANDWICHED between two pet service stores along Katipunan Ave. in White Plains is a two-month-old restaurant adorned with produce — white bitter gourd, chili, tomatoes, and edible flowers — in pots of varying sizes.
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.
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.
MEMORIES OF Christmas past are indelibly stamped on the holiday menu of Guevarra’s, chef Rolando Laudico’s buffet restaurant.
NEW YORK — When you walk into the foyer of Hotel 3232 in Midtown Manhattan and give the desk attendant your name, that person will hand you a plastic keycard.
WE KNOW we have seafood in abundance here, Manila, but let’s give US-based Red Lobster a chance.
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 TOOK a while for a franchiser’s ambition to bring Rico’s Lechon, the popular lechon (roast pig) brand of Cebu to Manila.
In 2017, Hard Rock Café Makati City closed its doors, ending a more than 20 year run of good food and good music, but Hard Rock Café isn’t gone forever as barely a year after its disappearance, the international restaurant-bar chain has announced a comeback in Manila, with a plan to open in Conrad Hotel’s S’Maison in December.
MAX’S GROUP Inc., opens its 196th location with a new concept that targets a market not “typical of a Max’s restaurant,” by combining the casual dining experience with a family restaurant concept the group is known for, according to a company executive.
YOUR ODDS of catching a big striped bass for dinner in New York City are not especially high. A pier in Brooklyn, close to the Williamsburg J.Crew, probably offers the best chance. Your next step is to find someone to clean and cook it for you.
JAPANESE cuisine displays wonderful restraint and subtlety, and its taste is something that the world craves. Of course, when it’s brought to other countries, in the spirit of postmodernism and multiculturalism, it’s sometimes adapted to suit the taste of the local diner: consider Philly Cheesesteak sushi. Here in the Philippines Tokyo Tokyo has infused Japanese cuisine with a festive Filipino flavor (which might explain the unlimited rice, as if you’re at a fiesta).
THIS WAS supposed to be a piece telling you how Magnolia Bakery is something to line up for so you can take a photo of yourself holding the same cupcake that Carrie Bradshaw bought in Sex and The City, Season 3, Episode 5 (“No Ifs, Ands, Or Butts”). The show’s lead, played by Sarah Jessica Parker, up to now an icon of feminine fashion, ate a vanilla cupcake with a pink buttercream swirl and a small sugar daisy. This was going to join all the other pieces extolling the influence of Sex and The City on pop culture, lost in the swirl of the internet.
THERE is a new array of dining destinations on the eastern side of the metro. As it is, the City of Marikina and neighboring areas in Rizal are already on many foodies’ must-visit lists. From the larger food hubs and parks, to hole-in-the-wall restos, the east of the metropolis has managed to carve a name for itself as a foodie haven.