A Filipino food blog. We're your tastebuds.
Today is February 1 2023
/ ARCHIVE JANUARY 1970 /
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By on 22 September, 2014
Harbor View unfolded as quite the surprise. I don’t get around much in the Manila area. And when a family event was scheduled for Sunday lunch at the repurposed dock/pier I really didn’t know what to expect. But when we arrived, I instantly got it. We took the tables at the end of the long …read »
By on 20 June, 2012
I always enjoy myself when I get the chance to visit Sze Chuan House. Located at the ground floor of the Aloha Hotel along Roxas Boulevard. This old time institution (est. 1977) has been a favorite of many since it has continued to deliver reasonable and consistent Sze Chuan Cuisine through the years. Take note …read »
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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 »
By on 4 March, 2010
Braised Beef Dry Noodles There are noodles and then are hand-pulled noodles. While discuss arrangements for a party, Chef Him Uy de Baron enthusiastically told me about this little place in Little Baguio that made amazing Chinese noodles–simple, flavorful, handmade noodles made by a guy who “just got off the boat from China.” I’m not …read »
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 »
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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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