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Wednesday, March 29, 2017 28° Mostly cloudy
Food
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La Scala rocks

By Sol Vanzi   Although my grand-son Kyle has lived with me all his 25 years, our 47-year-gap is often difficult to bridge no matter…

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Cantonese food like you never had before

By Angelo G. Garcia   Just a few months after it introduced its new chef and received the Golden Horse award, Marco Polo Manila’s Cantonese…

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Beer season

By CJ Juntereal By now most people know the story of the marriage of Crown Prince Ludwig of Bavaria to Princess Therese of Saxony-Hildburghausen on Oct. 12, 1810, and the festivities…

WORTH THE HYPE C2 signature premium pizza is topped with generous slices of Italian prosciutto ham (Manila Bulletin)

Pizza made in Canada

By Angelo G. Garcia Canada is not exactly as famous for its pizza as Italy or New York. The northernmost country of North America is more…

Patrick Co in his domain

Welcome to the Fat Cow

By Chef Gene Gonzalez I have a fascination for small, quaint bistros where the chef-owner has a complete command of the place and bravely brings out his…

THAI FLAVORS (From left) Crispy vermicelli tossed in sweet and sour sauce (mee krob); Steamed fish fouffle (hor mok pla) and Stir-fried crab with egg and yellow curry (poo pad kong karee) (Manila Bulletin)

Peranakan + Royal Thai cuisine

By Sol Vanzi Even people I have known for ages still ask if I am Chinese. Relatives say I look like my Hakka great grandmother, who introduced unusual dishes that…