More articles about: Dining

 
Share
To enter, you have to slip in through the hotel's employee entrance.
Along the tree-lined and shop-filled Makati Avenue in the city’s central business district sits the unassuming employee’s entrance of the Makati Shangri-La Hotel. Up a ramp and through a tight security check are a set of swinging doors where, both night and ...
 
Share
At "Table to Tribe," the lunch will serve as a celebration of Aeta culture through a special menu that Gonzalez developed using endemic ingredients.
It’s a Tuesday afternoon, and chef Chele Gonzalez—the visionary behind Gallery by Chele (formerly VASK)—is proudly showing us the bio on his Instagram profile: “Co-owner/Chef. R&D. Nature Activist.”That third label is what brings T&C to Gallery. It’s not often that one gets to ...
 
Share
She's part of a rare breed of dedicated restaurant pastry chefs in the metro, and her future's looking pretty sweet.
Modern French restaurant Metronome has quickly become one of the city’s favorite dining spots with its fabulous menu by the Miko Calo-led team. Those who have tried the food will not contest its sophistication, and surely, they’ll also be surprised to discover ...
 
Share
Tina Legarda started at a time when it wasn’t common for women to lead in the kitchen.
It’s been six years since Bamba first opened its doors. The restaurant remains busy even on weekdays. The menu still reflects the fun, creative personality of its chef. Sure, there are patrons now, and many guests have secured their personal favorites. But ...
 
Share
Backed by her culinary training and the support of local communities, Rica Buenaflor vows to elevate Bicolano food and bring it to the world stage.
Take a tilapia, cheap and ubiquitous. Then chop up some kamias, ginger, onions, and lemongrass into small, fine pieces. Now soak that mixture in thick, freshly squeezed coconut milk, simply seasoned with salt and pepper. Then tuck all that inside the newly ...
 
Share
Wolfgang's now caters.
Wolfgang's Steakhouse is once again coming to the aid of steak-loving carnivores everywhere. Nearly a year since it decided to make in-flight eating better by inserting itself on the Philippine Airlines menu, the world-famous steak chain has launched a mobile catering service.Yes, ...
 
Share
And no, it doesn’t include wasabi in your soy sauce.
It's been three decades since Chef Nobuyuki Matsuhisa began his restaurant and hotel company that now spans five continents, with over 56 restaurants and 12 hotels and counting.When it comes to Japanese cuisine with Peruvian influences, chef “Nobu,” as he is widely ...
 
Share
All the more reason for going on a food trip.
These days, food halls are giving customers more reasons to eat out. Unlike generic food courts of the past, the newer food halls in Metro Manila offer more than just food. The Grid at the Powerplant Mall, which opened in July 2018, ...
 
Share
The young restaurateur tackles a cuisine closely associated with the family business but sets himself apart by showcasing each of Italy's regional specialties.
At a mano, a new Italian eatery at Rockwell’s Power Plant Mall, children are well taken care of. Instead of being asked to entertain themselves with a box of crayons and a coloring book, as children often are, little ones at a ...
 
Share
It's the biggest small decision you can make.
Anything after 1:30 is basically an afternoon coffee,” says Town & Country’s editor-in-chief, Stellene Volandes, dryly. “Any later is positively Spanish,” agrees Adam Rathe, senior culture editor.When—and how—should one lunch? It has become something of a debate in the T&C office of late. Like most ...
 
Share
Singapore's celebrated chef Justin Qwek is at Solaire's Red Lantern till Sunday.
On his first visit to the Philippines, celebrated Singaporean chef Justin Quek and his team are working wonders in the kitchens of  Solaire's Red Lantern and Lucky Noodles restaurants—introducing the Filipino palate to his signature Franco-Asian cuisine. From today until Sunday, September ...
 
Share
Experience wine harvested from the best set of cool-climate vineyards in Argentina.
The purpose of wine and food pairings is “to drink wine as wine was meant to be,” we are told at an LVMH-hosted dinner at Yu Lei in Okada Manila. This philosophy comes from wine history dating back to the 17th century, ...
CONNECT WITH US
Close