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/ ARCHIVE MARCH 2010 /
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By on 31 March, 2010
The Philippines has been experiencing a vast influx of Korean immigrants over the past several years. Korean grocery stores, Korean students in local universities, and even Korean call center agents are what you would now call normal. I’m pretty sure you must have at least one Korean restaurant in your neighborhood. They’re beginning to be …read »
By on 23 March, 2010
Mousseline de Pommes de Terre Ratte When Franco asked me to be a guest writer for this well- respected blog, Table for Three, Please, I was honored. Flattered. Floored. I didn’t think my love for food would give me the opportunity to actually write about food on a food writer’s blog, but here I am. …read »
By on 21 March, 2010
I have always been an ardent supporter of The Miele Guide. Ever since its inaugural issue in 2008, The Miele Guide has helped place Asian dining at the forefront of the world culinary scene. Every year, the Guide assesses restaurants across Asia and lists not only the top 20 restaurants in the region but also …read »
By on 19 March, 2010
Companies have been reissuing things from the past quite a bit lately. Remember those sneakers of days passed? I couldn’t afford them then. Now these same styles are back in vogue and I definitely still can’t afford them now. There’s also the bad 80’s fashion which fashion houses have tweaked, rehashed and are now selling …read »
By on 17 March, 2010
On March 17, Spot.ph and Nestle announced the winners of the 2009 Nescafe Gold Spot Awards. I was honored to be a judge for this year’s awards. Some of the winners were expected. Others came as a complete surprise, even for us judges. I do encourage restaurant awards like this one. Not so much for …read »
By on 13 March, 2010
from top left, clockwiseBraised Pork, Hot Pot Duck, Cua Pao and Cold Pig’s Ears I hate eavesdroppers. While having a dimsum brunch at Jasmine with Stitch and his lovely wife, M, our conversation meanders between work, the kids, mutual friends but eventually settles on our favorite topic — food. Specifically, we are having a semi-heated …read »
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