I HAD the honor of learning from and cooking with one of Israel’s most prominent chefs, Michael Katz, in town to showcase Israeli cuisine as the state celebrates its 63rd anniversary. Katz is executive chef of the Adom Group. His restaurants include Adom, Colony and Lavan in Jerusalem—acclaimed...
THIS YEAR the Pastry Alliance of the Philippines will battle it out once again in Hong Kong May 11-14, at the Hotel and Food Expo (Hofex). According to chefs Buddy Trinidad and James Antolin, the Philippine team will be composed of talents from across the country. Chef Peachy Juban adds: The team...
BY THE time I submit this, I’d have eaten at Yang Chow, at Shopwise Libis, five times. This was a discovery brought about by sheer hunger, after Manong Boy and I played badminton at Club 650. We were looking for something easy and delicious to eat, and quite frankly, Chinese food always fits the...
AS I PROMISED, here’s an authentic Korean bibimbap recipe. Thank goodness there are many Korean grocers for the ingredients for this wonderful dish. (My personal favorite is Soonamoo along Ortigas, tels. 6314989, 6344981.)
THERE is more to Korean food than kalbi and bulgogi. In fact, it is one of the most interesting, intricate and most rigorously prepared cuisines in the world, with a history dating back centuries. Korean food is philosophical, according to Han Bok-ryeo, director of the Institute of Royal Cuisine....
I CAME home to find a Kyocera pink Santoku ceramic knife and peeler. I screeched. It was too cute! Cuter was the note attached to it, which read: “May you always be in the pink of health!”
THERE ARE but a few things that beat home-cooked meals or homemade specialties. Surely we remember which classmate served the best merienda when we were kids, and how we looked forward to visiting their homes. But somehow, those days seem so distant now, with everything available to us with the...
