It’s called a carinderia but this isn’t your roadside eatery.Every foodie, at one time or another, flirts with the idea of opening his/her own restaurant. Reality temporarily suspended, fantasies of fantastic food whirl in the mind, the dream restaurant a receptacle for the foodie’s edible wish list. In time...
read moreFood writers are often exhorted to “put meal to paper,” that is, to write about a meal while it’s still fresh in one’s taste memory. I stick to this rule as much as I can but sometimes… well, life happens is what, and I have no excuses. The following dessert that I’m about to describe here is...
read moreNote: This article is a continuation of Cirkulo: The Belly. Cirkulo is one of the few restaurants that serves a satisfying first and last course. I can almost say that all the desserts on the menu are worth trying, although like me, you will have your favorites.This is the white chocolate bread pudding (P195), a seemingly...
read moreI’ve heard so much about the slow-roasted beef belly at Cirkulo that it’s almost become an urban legend with me. Then a special family occasion presents itself and I find myself face to face with THE belly.Beef belly, also known as shortplate is where short ribs come from as well as skirt steak rolls, beef cubes and...
read moreSome restaurants are for eating a straight meal. Other restaurants are for the experience. Gaudà belongs to the latter. Named after the Spanish architect and designer, Antoni Gaudà i Cornet, the restaurant strives to be a testament to the man’s genius. GaudÃ’s work in Barcelona led to the creation of some of...
read moreThe original Mario’s began in Baguio some thirty years ago. It became synonymous with fine dining and the place to go for the country’s best Caesar salad and good paella and lengua (ox tongue). Today, the only fine dining Mario’s is located on Tomas Morato. I visited Mario’s Kitchen in late 2001 when it...
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