More articles about: restaurants

 
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But it is too good not to share.
For burger fans, there's nothing like taking that first big juicy bite of their go-to Sweet Ecstasy burger. Even though you may pretty much have an idea of what you want to order at this burger place, you should know that this ...
 
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Francesco Ricasoli is the 32nd baron of Brolio in Chianti.
Baron Francesco Ricasoli of Brolio, the oldest estate in Chianti, was recently in Manila to dine with fellow wine lovers and to share his celebrated wines.Francesco Ricasoli, 32nd Baron of Brolio The 32nd baron of Ricasoli resides Castello di Brolio, a family-owned fortress ...
 
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Ovo serves a buffet breakfast and a brunch menu for lunch and dinner and then transforms into an after-hours cocktail bar. 
When chef Mikel Zaguirre (Locavore/Bad Bowl) invites you for a tasting at one of his new concepts, be sure to bring reinforcements. He is not the type to pull back on either flavor or quantity. His style is usually described as indulgent, ...
 
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Head up north for your dose of unique food finds
The Metro Manila bustle has gotten us dreaming of weekend escapes that appeal for the charm they promise: a change in scenery and routine, a relatively peaceful hours’ worth drive, and a culinary experience unlike any other. Sure, there are many getaway ...
 
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At Attilla, the regular steaks are incredible too.
“I just realized in the mornings, it’s hard to see [our location],” muses MM Vazquez, co-owner of Atilla Meat Bar, as she looks out the window. It’s true. While Atilla has a great corner space in Molito Lifestyle Center in Alabang, it falls victim ...
 
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Celebrate Single Awareness Day with these hilariously named and absolutely delicious flavors.
Being single on Valentine’s Day isn’t always easy—everything is marketed toward couples, from special dinner menus to restaurants’ window displays. Plus there’s the ungodly traffic to contend with. We could all use a little levity on this sappiest, cheesiest of holidays, and ...
 
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Press rewind and relive delicious memories.
It’s always hard to let go of old-time favorites, especially when they’ve been staple cravings for years and are suddenly taken away. Case in point: The buzz created by the phased-out Jollibee Champ has still got us reeling, unsure of what will ...
 
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Have your fill of the chunkiest siomai and plumpest hakaw.
Do you also find yourself excited when a dim sum cart rolls in and starts showing off baskets filled with freshly steamed bites? Do you drool at the image of an extra chunky siomai, plump hakaw, or glimmering kuchay? Do you make ...
 
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Yes, we heard you. No cream. 
While Filipinos will never give up rice, our love for pasta cannot be denied. Ever since we learned how to substitute fennel-flavored pork sausage with slices of red hotdogs and pessata with ketchup (sounds horrific, but you know you love it), our ...
 
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Andrea Spagon's skill with beef with be a hit with beef lovers.
There is nothing much on the plate: an oversized white disc where, at the center, is a nugget of beef, brown all around but prettily pink in the middle; beside it is a dollop of mashed potatoes. There are no extra garnishes, ...
 
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MOS Burger's rice burgers are coming.
Rice burgers are nothing new in the Philippines. In fact, one might even consider it sensible, a marriage between two things beloved by Filipinos. There were Sango!, which has revived itself a few times over (the most recent in 2019), McDonald's, which ...
 
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This dish is not for the faint-hearted.
It's 2020 and we're still eating ox brain because no documentary will deter us from this amazing delicacy. Ox brain in the Philippines is normally associated with Middle-Eastern restaurants, but it's also used widely in French, Spanish, Mexican, and Italian cuisines. Animal brain can be ...
 
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When people look back on this arbitrary demarcation of years, these will be the restaurants that bring time-specific memories flooding back.
Some people like to argue that decades are nothing more than arbitrary demarcations of time. But if I were to ask you to free-associate, and if I were to say the Fifties, the Sixties, the Seventies, the Eighties, the Nineties, et cetera, certain ...
 
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We give you a taste of what to expect when you take a food trip to these food halls
In the 1980s, everyone hung out in food courts, because that was where you could buy cheap eats that fit your student budget. The Valley Girls were there in 1983. Even Dusty in Stranger Things enjoys cold treats from Scoops Ahoy, courtesy of ...
 
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It'll make the road trip worthwhile.
We’re going to venture a guess: Rizal won’t be top-of-mind when talk of destination restaurants surface in conversations. For those living in the South, there’s the occasional attempt to head up North for a fix of unique food finds, and vice versa. ...
 
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The newly re-opened Amber from chef Richard Ekkebus at the Mandarin Landmark Hotel in Hong Kong is your next must-book restaurant.
Jumping on the bandwagon is not Richard Ekkebus’ style. In fact, the celebrated chef behind the two Michelin-starred Amber restaurant in Hong Kong is just about as original as they come. So, after a long and memorable 14-year run at his legendary ...
 
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The people have spoken, and luckily, chef Thirdy Dolatre seems to be a good listener. 
It was in the middle of the afternoon on a weekday, which is always a good time to come to Refinery, that is, if you want some semblance of peace and quiet. Since it opened its first branch at Joya, Rockwell, the ...
 
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The cookbook author reveals his favorites for the year.
Angelo Comsti is a man with many pursuits. He walked away from a potential future in advertising to follow a more delicious path as a chef, studying in Le Cordon Bleu Australia, and opening his own restaurant. He became a food editor, ...
 
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Culinary creator and all-around good guy JJ Yulo lists down his favorite meals of 2019.
Here we are on the cusp of another year and I find myself reminiscing some of the best plates I've had in front of me. I fired up my photo diary to help me on this—what I thought were some of my ...
 
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Tom Cunanan’s Washington-based restaurant is recognized for putting Filipino cuisine on the map.
While we Filipinos have yet to be acquainted with Tom Cunanan’s skill of recreating home-cooked recipes, Americans have come to associate his name and his restaurant, Bad Saint, to exceptional Filipino cuisine. Since Cunanan and his partners opened their four-seater eatery in ...
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