Table for Three, Please.

There’s a big chance that you’ve all seen jars of speculoos spread, both smooth and crunchy, in all forms of social media. I am guilty of posting a couple of photos myself. I was lucky enough to have discovered this a year before it became extremely popular through some friends who brought me a jar …read »

The past two years have been great. I traveled quite a bit, ate in a few Michelin starred restaurants and many holes in the wall as well. I also collaborated on a book and met many new friends along the way. Unfortunately, enjoying life too much has consequences. I gained 20 lbs. Despite exercising 6 …read »

Did you ever drink Yakult as a child? I still remember the TV ads talking about Lactobacilli Shirota strain and a flash of the digestive tract on the screen with the matching Yakult tune. It seemed to me that every home had a pack of Yakult in the fridge since I had so much of …read »

Oxfam is an international organization that aims to educate people about the related issues of climate change, food security, agriculture and social disparities. GROW is Oxfam’s new campaign for better ways to grow, share and live together. A campaign for the billions of us who eat food and over a billion of men and women …read »

Tip your waiter, please The restaurant scene in Manila tends to shadow (not always in a positive way) the American experience – specifically, our growing obsession with the idea of  the ‘Celebrity Chef’.  This is not necessarily a bad thing. Any marketing expert will tell you, it is important to put a face on your …read »

In our previous dinner, we featured a heart-stopping nose-to-tail feast. It was a testament to the Pinoy’s love for pork. This October we will host another special meal focusing on that other thing we Filipinos love – DESSERT. In fact we plan to serve  “Dinner for Dessert”. This time around we have Chef Sunshine Pengson on …read »

Freshly baked bread. I try to avoid bringing my professional life into my on-line existence. But in this case, I had to make an exception.  I could not help but share the visual experience of these warm,  artisanal works of baking art. The pictures were just too deliciously beautiful not to share. Chef  Tonyboy Escalante …read »

Banh Mi : Pork Pate, Pickled Vegetables, Nam Pla, Country Ham   a.k.a. The Calm Before the Pork Storm. Chef Him and Chef Sharwin have been busy tweaking the final dishes for our Beyond the Porkchop: A Nose to Tail Epicurean Adventure this coming Monday. And we have to say it’s been a very tasty …read »

My maternal grandfather was my first foodie partner-in-crime.  Although I lived in Manila, I used to spend my summers in Cebu, where my mother’s family is based.  One afternoon–I must have been 6 years old–it was only my grandfather and myself left at home.  Everyone else, including my grandmother, was busy working in the family …read »

It’s the final stretch as voting period ends this May 25 for the 2012/2013 Miele Guide. And as we’re hoping for, say, Antonio’s or The Goose Station to make it on the list; it’d be great to get Philippine representation in general in the Top 10 for this upcoming edition. Just to show that eating can …read »

I chuckled while browsing through the Team Manila shop in Rockwell yesterday. And though upon research this limited edition t-shirt line was launched late last year, the concept incorporating an unusual and unexpected Pinoy brand remains pretty fresh. Too cool to be left unnoticed; at least to those in the know of Mang Tomas‘ goodness. …read »

Some of you may remember that little Japanese shop next to Sango! The Burger Master in Creekside Mall, Legaspi Village called Co Op. Most of their food items sold at around P68 then eventually increased to P75 then suddenly, it closed down. It took months or a couple of years until Co Op reappeared in …read »

  It’s not common for Time to feature a chef on the cover so it’s probably a big deal. Rene Redzepi is the top chef in the world; his restaurant Noma has taken up where El Bulli has left-off. But with molecular gastronomy now seeming a bit passe, Redzepi pushes for locavore cuisine. It’s both …read »

It’s been seven months. Seven months of cutting mirepoix and battling with burning ovens. Seven months of standing around waiting for water to boil and praying that your chicken won’t dry out. Seven months of soothing cuts and burns while trying to heal beaten down self-esteems. Now, the students of the Professional Culinary Art Program …read »

2011 was a good year for eating. We make it a point to publish and share only what’s worth sharing on Table for Three, Please to keep things positive. Of course not every meal was perfect; we’ve also had our (lion’s) share of experiences that have left rather strange tastes in our mouths. However we’re …read »