A Filipino food blog. We're your tastebuds.
Today is August 19 2019
/ ARCHIVE APRIL 2009 /
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By on 28 April, 2009
Hainanese Chicken Rice from Kadai Kopi Kheng Pin Early morning. The skies are clear and sun is shining bright. Today, A and I are on our own, exploring Penang on foot (with an occasional taxi ride here and there). While A is looking forward to exploring some picturesque heritage homes and doing some jewellery shopping, …read »
By on 25 April, 2009
Oysters with Black Beans and Chilies and Deep-Fried Tofu It’s lunchtime. After a morning of touring Penang in sweltering heat, our trio decides its time to take cover in the shade, drink even more iced milk tea and tuck into probably some the best Teochew cuisine in Penang. Our next food stop is Restoran Goh …read »
By on 22 April, 2009
Our First Meal:Curry Mee and Chicken Rice Porridge I am a foodie with an Internet connection. And I am not afraid to use it. I’ve been a food blogging for while now. It’s had its highs and its lows. But one the better fringe benefits of all this posting is the opportunity to interact with …read »
By on 19 April, 2009
Green Tea Almonds Penang, Malaysia After a quick tour of the Cheong Fatt Tze Mansion, a beautiful and colorful (literally and figuratively) heritage house in the heart of Georgetown, A. and I decide to take a little side tour of the chocolate kind. Just a short stroll from the mansion is The Chocolate Boutique. Housed …read »
By on 11 April, 2009
Pork Barbeque from Aling Ineng’s I remember mentioning that I love food on a stick. Coupled with my love of all things pig, Pork Barbeque is easily one of Pinoy delicacies I cannot live without. As a child, I can’t recall a birthday party or family celebration without some form of sweet marinated pork on …read »
By on 6 April, 2009
Chef RJ Ungco with his daughter, Raya Trained at the Les Roches School of Hotel Management in Switzerland and with varied practical experiences from the basements of Italian eateries to the kitchens of Malacanang, Chef RJ Ungco has built a resume that would the envy of any chef. Driven by a passion for the gastronomic, …read »
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