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Beauty, burgers, and wings

By Sol Vanzi Images by Noel B. Pabalate When we joined a group of very young food bloggers at the opening of a burger joint…

PRE-INDUSTRIAL STYLE Clockwise from top left: Deviled eggs, smoked oil and ash; Grilled corn, harissa, garlic emulsion; Barramundi, arugula, preserved lemon, and olives; Lamb Chops with mint and malt; Flank, ash, pickled ramp; Chicken, with radish and holy basil; Cured duck breast, Kalamata olives, parsley; and sticky toffee pudding, vanilla ice cream

Cooking goes primal

By Angelo G. Garcia Cooking food is probably one of man’s greatest discoveries. It’s one of the many advantages given by fire. It is through…

VIETNAMESE GREENS At So Mot, the dishes are authentic but reasonably priced, a good late-night discovery to satisfy unruly cravings.

Inexpensively authentic

By Gene Gonzalez There is a food park right beside Ace Water Spa in Pasig that caught my attention as I was sauntering around the…

AN ELEGANT AFTERNOON From left: Tea at The Peninsula Manila's Lobby Lounge; Afternoon tea at the Writer's Bar usually has a theme like ‘Marie Antoinette’ or ‘Breakfast at Tiffany’s.’

Gin bars and tea and summer afternoons

By CJ Juntereal My mother taught me how to cook. She also taught me the no-guilt pleasure of indulging in a meal that was 90 percent dessert.…


Chocolate at high tea

By Sol Vanzi Images by Manny Llanes A Spanish friar introduced the cacao plant in the Philippines in 1670, along with other flora from the…

LOCAL FLAVORS With a drink for almost every locally grown fruit, Locally is a refreshing treat for warm afternoons. Gretchen King (rightmost photo), is the brand's product manager for Nutriasia.

Traveling locally

By Art Sta Ana “This is so good.” I was looking out to the inviting waves of San Juan, La Union and this was my…