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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…

Bryan Koh's Milkier Pigs and Violet Gold is a cookbook with stories (Manila Bulletin)

Fond dishes and found stories

By CJ Juntereal Bryan Koh is a twenty-something Singaporean who has written a book on Filipino food. When he talks about Filipino food the words…

HEADS OF THE FEST From left: German Embassy Manila's commercial counselor Dr. Andree Buhl, Sofitel Philippine Plaza's general manager Adam Laker, German Embassy Manila's charge d'affaires Michael Hasper, and German Club Manila's president Bernd Schneider (Manila Bulletin)

Party with the Germans

By Mary Angela Barlongay   October is coming and it's almost time to celebrate the most authentic Bavarian festival as The German Club Manila and Sofitel Philippine…

Ube cream slice. Photograph: Farley Baricuatro/The Guardian | Manila Bulletin

Ube now most photographed food

by MB Online A Filipino delicacy just made headlines in the foodie culture. Ube, known to be one of Pinoy’s favorite pasalubongs, is now becoming…