A Filipino food blog. We're your tastebuds.
Today is July 30 2014
page 5 of 100
By on 21 March, 2014
I don’t think I’ve ever had Puerto Rican food per se. But a hole in the wall had opened recently in one of the backstreets of Salcedo Village that serves up some sampling of it’s hearty homestyle cooking. Puerto Rican cook/owner Millie is clearly very proud of her edited menu. Things generally read as simple …read »
By on 18 March, 2014
I was fortunate enough to have been invited to contribute a recipe, this very same one (not so anonymously), for an impressive new magazine called Grid. A travel periodical which focuses on the Philippines and Filipino travelers. With such beautifully shot and curated photographs along with in-depth and insightful content, I find myself really humbled …read »
By on 13 March, 2014
I arrived a little late in the game for Baguio. It was supposed to be a weekend in Baguio; turned out that we spent most of our trip on the road due to traffic. In totality, my friends and I had one full day to explore and funnily enough, we all spent it differently. Some …read »
By on 7 March, 2014
I was recently gifted with literal basket-loads of food. Several clusters of green plantains, kilos of Taiwanese yellow sweet potatoes and bags of just harvested peanuts. Huge, fat ones; the soil attached to them still moist. I guess seeing the peanuts got me excited the most. I usually have these with a cold drink in …read »
By on 3 March, 2014
Last month, my family took another trip and we went to Japan. We hadn’t travelled to Japan together in ages, so it was an exciting trip for all of us. Osaka and Kyoto seem to be popular tourist destinations in the past couple of years, it’s great that we made it during lean season, which …read »
By on 26 February, 2014
A few months ago, Noel Ermitaño, who writes one of the best blogs on wine called Eye On Wine, broached the subject online of whether it would be possible to do a recreation of the grand meal depicted in the 1987 movie, Babette’s Feast. Within minutes he got a reply from Chef Cyrille Soenen (of …read »
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