** This establishment is a proud sponsor of Dessert Comes First on Mellow 94.7FMIt’s imperative that I eat meat in sordid quantities at least once a week. Whether it be a steak, a burger, roasted lamb served on a plate so heavy it makes the table groan, or crispy-edged, deep fried pork chops, I gotta have my meat. It’s solid, two-fisted eating where I leave the table afterwards with my lips glistening from grease and fat. This is macho eating at its finest.Myron’s Place at Greenbelt 5 certainly doesn’t look like a suitable venue for indulging my feral carnivore. Its stunning terracotta interiors, restrained lighting, and oak paneling seem more suited for lunch with the ladies; although I must say that those plush sofas strategically located at the front and back of the dining room are good enough to collapse on after a cannibalistic carousal.I ...

Post round-up of event here. Download on-air recording here.My first job right out of college was for the now-defunct 103.5 K-Lite FM. Working as a newsreader during the unholy shift of 6-11 am, all I remember about the job was coming to work bleary-eyed and shivering my socks off in the glacial room known as the booth. I also remember the groupies who would visit the station hoping to catch glimpses of their favorite DJs.Several years later, I am – quite nostalgically so – returning to radio, although for one night only:blockquote.quote { background-color: #cc9966; width:335px; font-family:Georgia, Times, Times New Roman, serif; font-size: .75em; padding: 20px; line-height: 1.5em;Dessert Comes First on Mellow 94.7 FMApril 2, 2008 8-10 pm As a guest on his Mellow Nites program, DJ Marco and I will be talking about everything food and playing some terrific music in between. I hope that you’ll spend the evening with us and participate by calling/texting in your shout-outs, requesting a song, or just saying hey!Here are the numbers to have nearby for this event: Mellow 94.7FM hotline: (02) 631-9470 Textline: pm(space)mellow(space)your message; send to 2948.As a ...

Car Land is Banawe, a destination for those looking to pimp their cars or are too thrifty to look elsewhere. Horror stories abound of course about the quality (and legality!) that one receives in terms of automotive parts, but Banawe has its own charm.I come here for the food. There’s no dearth of dimsum and noodle places in Banawe; each one offers up its own brand of these Asian specialties and there’s always North Park for those who want to stick to the tried and true.Singaporean food writer Victor Yue is right when he says that kopi tiam was just the “…good old coffeeshop of long ago situated at every village centre or corner of the street. Well, ask anyone now, kopitiam becomes KOPITIAM, a brand name… [with] many progressing to Starbucks or Coffee Bean and Tea Leaf…” If that may be the case, then Old Chinatown KopiTiam near Banawe fits right in with Mr. Yue’s description, but it’s one of those places so appealing, I must try it out.Situated on Maria Clara Street which is perpendicular to Banawe, Old Chinatown KopiTiam (from now on referred to as OCKT) beckons with its old style signage ...

I'm "On The Table" (so to speak) at Table for Three, Please. Thanks to Franco for the honor.

Indulgence Deli Café is a place that pleases me when I’m in the Legaspi Village area of Makati. Situated at the very end of a tree-lined street, leaves do a dance on my head before falling ever so languidly to the ground. It sounds more romantic than it is really, because there are cars parked on both sides of the road, parking is more than a nuisance and so are the security guards, come to think of it. But those are all just inconveniences, and imagine my glee when I come upon the sign proclaiming Indulgence Deli Café. I practically ignore the Sugarhouse that’s beside it.Indulgence possesses a casually put-together charm – shiny tabletops and black-backed chairs are an eclectic match to the wood and ceramic accents of the room. At the front, glass cookie jars clash for space with flavored syrups and juice dispensers. A colorful blackboard detailing the specials (pizza, pasta, meats) hangs above the counter. You can order real meals here – the sausage pasta looks good, the panini is frightfully small, the pumpkin soup is reputedly the favorite of the owner of a major shoe store – but frankly, I’m not ...

I’ve made doughnuts, and I’ve made muffins; but I haven’t yet made doughnut muffins – or to put it more clearly, muffins that taste like doughnuts. Whether you spell ‘doughnut’ as such or ‘donut,’ this ring-shaped snack food is a culinary testament to the glory of deep-frying --- indeed, throw anything edible in an abyss of hot oil and its deliciousness factor jacks up several notches.But deep-frying (even frying!) is a lot of work, and sometimes I’m not in the mood to knead dough, wait for it to rise, then shape, let rise again, fiddle with the temperature of oil, and (finally!) cook the damn things. My appetite is as impatient as I am and when it’s feeding time, it’s feeding time. As I’ve detailed in another post, frying is an art form that comes about only through practice and untold liters of cooking oil.Wanting to bake something for breakfast today but not entirely sold on making yet another batch of scones or biscuits, I come across a recipe that’s as intriguing as ...

Mont-Pèlerin, Switzerland: The Country Manor & The Cable Car (1st of 6 parts) Vevey, Switzerland: The Old Town, A Great Big Fork, & Charlie Chaplin (2nd of 6 Parts) Vevey, Switzerland: The Market & The Museum – 2 Photo Essays (3rd of 6 Parts) Lausanne, Switzerland: Up The Hills & Fondue for Two (4th of 6 parts) Geneva, Switzerland: The Smallest Big City In Europe (5th of 6 parts) Fondue x Four: Food in Switzerland (Last of 6 parts)There are few, if any, hard and fast rules for (cheese) fondue. After all, the dish gets its name from the French word fondre, “to melt,” and was originally Swiss cheese melted in dry white wine. Traditional Swiss caquelons (ceramic pots) are suitable receptacles for cheese and chocolate fondues. Fondue must be stirred throughout the heating and eating process – it prevents the mixture from curdling and/or worse, burning. My first fondue feast in Switzerland has me desperately hailing the server begging her, in my broken French, to please extinguish what I perceive to be an overly enthusiastic flame. Coolly assessing my situation, the woman makes a vigorous stirring motion with her wrist declaring, ...