Aside from food magazines, it might surprise one to know that the majority of my reading fare aside from bloody crime thrillers and grammar guides, consist of men’s magazines. Men’s Health is appropriately macho material to feed my knowledge for health and I’m especially stimulated by Rogue, which in 2009 named me “The Temptress,” in their round-up of 8 Of The Country’s Most Trusted Food Blogs.
Another magazine for men, Esquire Philippines, is a newcomer and I’ve not missed an issue yet. Aside from now knowing how watches make a man in addition to the age-old question of satchel versus the man-purse, I admire the magazine’s intelligence and grit. Meaty matter is what matters to me and Esquire celebrates the cerebral with their brand of cool and delicious irreverence. I’ve also been reading the work of Esquire’s editor in chief, Erwin Romulo, for years and can’t think of a better person for the job as the magazine’s boss man.
Thus, I don’t even have to think about it when Esquire’s Food & Drinks Editor, Erwan Heussaff, asked me if I’d like to write a piece on what I consider to be Manila’s best new dessert places. What an absolute honor it is to write for one of my magazines of choice!
The above is an image grab of my piece published in Esquire’s February 2013 issue out now. It’s also their Best New Restaurants issue, so plenty of drool-inducing stuff to salivate over for us food lovers.
Thanks very much again to Erwan Heussaff and Esquire Magazine for the honor.
Related Post in Print:
My Dessert Fantasy in FOOD Magazine