A Filipino food blog. We're your tastebuds.
Today is February 23 2012
/ ARCHIVE JANUARY 1970 /
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By on 28 February, 2010
From top left, clockwiseMiang Takhrai Krathong Thong, Orchid SettingThua Dum, Thai Jasmine Rice The stiff, starched linen. The tasteful use of purple orchids on tabletops and garnishes. The soft, soothing sound of traditional Thai music played on a khim (dulcimer) by an actual Thai musician in a corner. The fine benjarong (hand-painted bone china; from …read »
By on 20 February, 2010
from top left, clockwise Caruz’s Guinataang Kuhol, Adarna’s Bicol Express,Vigan Longanisa and Lechon na Baboy This is a question that Pinoy foodies have been asking for decades. In an article in the Los Angeles Times, the question was asked again. Despite having some very talented Filipino chefs running and, in some cases, owning prominent Los …read »
By on 15 February, 2010
Chef Godfrey Laforteza is the executive chef of The Establishment, the new chi-chi entertainment venue in Fort Bonifacio Global City. While he may have earned his chef’s whites working with the likes of Chef Jean Georges Vongerichten and Chef Nobu Matsuhisa, he credits two important women with starting him down the path of gastronomic adventure: …read »
By on 6 February, 2010
Crispy Duck Salad Like many of you out there in the interweb, I love Thai food. Maybe it is the levels of balanced tastes in every dish–the mellow interplay of the sweet with the sour and the dramatic tug-of-war between the salt and spice. Or maybe it the sensitive to textures–the contrasting mouth feel of …read »
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