A Filipino food blog. We're your tastebuds.
Today is January 23 2021
/ ARCHIVE JANUARY 1970 /
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By on 25 June, 2008
Fried Bean Curd with Shitake Mushrooms in Oyster Sauce Franco’s Note: Small change this month. The Three will be writing about comfort food we love–where we go or what we make when we need the soothing fix that our favorite foods can provide. Enjoy. I’m sitting at a table of female fashionistas, feeling a bit …read »
By on 27 May, 2008
from top left,clockwise Parmesan Encrusted Cobbler, Jalapeno Poppers, Prawns with Honey and Cheddar Sauce, Grilled Ostrich with Mushroom Sauce Franco’s note: A change this month. Instead of the usual three impressions of one restaurant, we will be writing about a food destination that caught our interest, Nicanor Garcia Street or more popularly known as Reposo. …read »
By on 21 April, 2008
from top left, clockwise Callos, Paella Ambos Mundos, Interiors of Ambos Mundos, Exterior of Ambos Mundos “Ambos Mundos? I ate there when I was a child.” This is what my 79 year-old mother said to me when I told her that we were planning to eat at this century-old restaurant. “Didn’t think that they were …read »
By on 4 March, 2008
Gyutama: An okonomiyaki of beef Eating out can be pure theater. Take, for example, lunch at Nihonbashitei, a Japanese eatery located at the very end of N. Aranaiz Street (formerly yet more popularly known as Pasay Road). A and I have always been curious about this restaurant. On our occasional nights out, we would observe …read »
By on 4 February, 2008
from top left, clockwiseRoasted Roti with Onions and Gruyere, Grill Wrasse with Vindaloo SaucePasta Putanesca, Falafel with Tzatziki Sauce Restaurants are like old friends. You start off building great memories and delicious experiences together. Then as time passes, you part ways, move on, try new things but never forgetting those good, old times. Then, by …read »
By on 10 January, 2008
from top left, clockwiseUni Nori Tempura, Chawan Mushi ShootersTwo’s Company, John and Yoko Menu I always find restaurants that label themselves as fusion a bit worrisome. Really, it could go either way. Some brave culinary artists can elevate traditional cuisine to new flavors and textures that none dare imagine. Or sadly, some wayward souls could …read »
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