Chefs’ Nook is one of those delightful stores that you chance upon while driving through an unfamiliar area. It is so attractive and enticing even from the outside, that you find yourself pulling over to have a look-see.Owned by partners and friends Imelda Go and Sally So, the newest little haven for food lovers opened just last August. It’s an offshoot of a sister company, Magic Kitchen, a home-based made-to-order bakery that offers edible sins such as White Velvet symphony - a white chocolate glory with meringue layers, Triple Hazelnut Mousse, and an elegant Banana Macadamia Cream pie, among others.Originally, the concept of Chefs’ Nook was to be an Asian deli-store, but more emphasis was placed on the Thai products, since Imelda and Sally noticed an abundance of Japanese and Korean stores in the city.Indeed, you need look no further for authentic Thai ingredients. Aside from the usual soy sauces and fish sauces, there are bags of potato flour and cassava starch, a complete all-in-one pack of ingredients needed for tom yum goong soup (with a sachet of chili to boot), dried peppers and other spices, and a host of dipping sauces. I am told that Sharon Cuneta drops ...

Going into The Podium, you might miss this restaurant, which is situated at the far right of the building. But connoisseurs of genuine Italian food will tell you that there is no way you should miss eating here.The place is called Pagliacci. No, don’t pronounce the “g,” it’s silent. Thus, “pahl-YAH-chi,” which is Italian for clowns. Why clowns? Well, once you step inside, you’ll know. The restaurant’s walls are tastefully decorated with various clown masks, similar to those found in Venice. You’ll notice that the restaurant is sparsely decorated, which is exactly how Italian chef-owner Maurizio Gibillini wants it. He says, “I don’t want to have a place so heavy in layout. One thing is important in a restaurant – the food. In Italy, some restaurants are very, very good, but really, really plain.”Pagliacci is far from plain. Consider the ambience as the foil to the food, which really shines. We begin with a Warm Octopus Salad (P200). Cooked gently, the meat is tender and not rubbery, delicately seasoned with olive oil, lemon and mixed with potatoes. Alternate the salad with bites of the Panzanella (P150) – olive oil, onions, tomatoes, basil, and balsamic vinegar topped on crusty bread. Oh, ...