Comments on: The opening of a new restaurant

By: arfel

arfel — Thu, 10 Apr 2008 12:03:47 +0000

high, i like your article, my mouth watered. i am an old friend of ed quimson when i was still living in general santos, down south cotabato. we met when he was buying ingredients for las tasca-catered lunch in malacanang.

would it be possible to contact ed through your website? i am now based in canada, working for the Canadian Police force and I am going home next year for a vacation. I would like to see Ed when i am in the philippines. I would appreciate it if you could help me. my email is angel_51665166@yahoo.ca

thanks

arfel

By: Lori

Lori — Mon, 04 Jul 2005 13:03:00 +0000

Garch-

Tell you what, why don’t we eat at Filo’s together? You must be tired of P——- food by now.

As for my piece on the 10 best desserts, hmm, I think I’ll do that right now!

lori

By: Garch

Garch — Mon, 04 Jul 2005 10:29:00 +0000

Ed Q’s a sweetheart. I’ve yet to try his new place, though. When’re you writing your piece on the 10 Best Desserts?

Garch

By: Anonymous

Anonymous — Wed, 29 Jun 2005 11:16:00 +0000

Remember the merengue swirls? Take two and sandwich in between them mangoes and cream, garnished on the side with Quimson’s signature in chocolate syrup. Aaaah. Good with black coffee, skip the sugar and cream, hehehe. -K

By: celia kusinera

celia kusinera — Wed, 29 Jun 2005 10:30:00 +0000

Wow, his food sounds and looks absolutely delicious! Must copy that address and hope to visit them when I’m in town. Thanks!

By: Lori

Lori — Wed, 29 Jun 2005 08:11:00 +0000

K-

It’s not like me, but I completely forgot about it! Darn, I just *know* your meal was better than my pathetic Bodhi vegetarian lunch. What was dessert?

lori

By: Anonymous

Anonymous — Tue, 28 Jun 2005 08:59:00 +0000

Where were you? We had lunch at Filos this Tuesday (June 28) and it was food you would have loved. The sinigang na hipon with guava was fragrant! The nice thing about Chef Ed is that he’ll go out of his way to make sure even vegetarians have something to eat. For my companion, he made adobong kangkong spring rolls and a velvety-looking monggo soup. -K

By: Danny

Danny — Mon, 27 Jun 2005 04:53:00 +0000

Chef Ed can really put it together. I tasted this spring role of his which was stuffed with adobong manok and green mangoes. Very sublte, lovely.

Dude, you had one hell of a meal!

By: Cynthia

Cynthia — Sun, 26 Jun 2005 07:39:00 +0000

Oooh! Yours? (;