We found Dimsum Break, which served Chinese fastfood, nestled in one of the nooks and crannies of the busy Fuente area in downtown Cebu. If appearances were to have any consequence, I wouldnt have ea...
I'm without skewers so this chicken satay had to be stir-fried. The satay gets its distinct taste from the use of peanuts. It's a dish that has different interpretations across Southeast Asia, and is...
I haven't blogged in a while. I missed this blog's first year anniversary and I have no excuses for it. To commemorate the first birthday and to celebrate our steadily rising readership, Recados Fili...
Apparently the idiom, too many cooks spoil the broth, is true. In this case there were just two. I was supposed to cook Chicken Afritada and went through the motions of preparing everything. I was ne...
I obsessed over cannelloni for days. I ate quiche a few days ago from one of the cafeterias in school and it sucked. So I decided to respond to my own spinach and feta cravings by tinking about stuff...
Walking around the Northcote end of High Street and stumbled upon the Wild Yak Tibetan restaurant and thought why not?The inside interior was a bit too campy and would baffle the likes of Edward Said...
You know you are not in Kansas (or Manila) when you peel a garlic and realize the whole bulb is an entire clove. I had to bite it to make sure it was garlic and not some premature onion or a kind of ...
Somewhere in the suburb of Nedlands in Perth is Ned’s which serves wonderful coffee. Teri-Ann’s assistant Susan recommended the place so the first thing I did on the little free time I had was to go ...
Settling in to Melbourne slowly. The snow-less winter and torrential rains have made it difficult with temperatures reaching a low of six degrees. So going around on foot is a nightmare considering h...
The day before our flight back to Melbourne, I tagged along with Christine to Fremantle. It’s a small town off Perth. If the population in Perth made its money through mining, Fremantle—or Freo to th...
What is beguiling about Annalakshmi is not the food, but the concept. The food is good—don’t get me wrong. It features a staple selection of Indian classics from basmati rice to vegetable curry that ...
I don’t know what will become of this blog now that I have relocated to Australia temporarily. Will it be about rekindling ties back home through food, processing nostalgia in the process, even looki...
The pluses of moving away is that you get gifts like this: 1001 Foods You Must Try Before You Die. One of my pre-departure gifts is this wonderful book of literally a thousand and one items of epicur...
My first encounter with Bandung nearly two years ago left me awestruck with the potential and range of Indonesian food that I never realized in Jakarta. The latter will always fall prey to standardiz...
Ma Mon Luk is the iconic panciteria of old Manila. Those days that saw an influx of food practices from nearby Asian and Southeast Asian countries as well as innovative kitchen techniques by folks fr...
What better way to break the dry spell than with thoughts of Cibo. It feels like a lifetime since I last posted anything on this blog. The past few months have been tough as I engineer a million thin...
I haven't cooked anything in weeks. It's been busy at work as we are preparing for something big, and this week is the climax of everything. To compensate, I have eaten a lot though, but not the kind...
I stumbled upon this "No Reservations" episode on the Philippines somewhere in Facebook. Mr. Bourdain sounded too patronizing. It would be nice to know what Anthony Bourdain really thinks, ...
The traditional piaya is basically flaky unleavened salty bread filled with sweet muscovado sugar. The dough is rolled into a ball, filled with the sugar and flattened before they are thrown into the...
The Top Hat Combo: Cranberries, Granola and Kiwis Went to the revamped SM North Edsa Annex and picked up a couple of frozen yogurt desserts from the newly opened White Hat Italian Frozen Yogurt. It o...
The past few weeks have left me tired, and I am anticipating the next few months will weigh me down even more. I celebrated my birthday in haste, and have had mini trysts with friends, in all that ce...
Pinasugbo is the popular term for bananas that are thinly sliced, deep fried to a crisp, and coated in really thick caramel before enjoying a light sprinkling of sesame seeds. The banana slices are t...
We ate at Hai Chinese Restaurant and Chill-Out Bar at the newly opened SM Marikina for one of those lunch meetings. The name’s very misleading and reeks of a lot of pretensions: save for a big case o...
Had lunch at Glorietta 4’s Food Choices (their name for the food court, made into a proper noun by the Ayala malls’ main antagonist) and grabbed some more Indian food at the New Bombay Express. It’s ...
I am replicating this after eating at Café Bola. Friends whom I had for dinner couldn’t figure out how this could come from the often neglected puso ng saging or banana blossom (but if you take the F...
I heard about Uno Restaurant from a friend who makes it a point to come there every month. It’s tucked in Scout Fuentebella, a house away from Tomas Morato, and provides an unassuming façade that’s i...
Aristocrat Restaurant is one of Manila’s older restaurants. I got to eat at the old branch along Roxas Boulevard, home to memories and Sunday gatherings. It has been there since 1936, and it has been...
My version of Gambaretti on a bed of angel hair pasta.INGREDIENTS½ kilo of Angel Hair Pasta1 kilo shrimps, peeled and de-veined5-8 cloves of garlic, minced1 large red bell pepper, chopped½ cup olive ...
Pho Bac has a not-so-new space fronting Glorietta 3, beside Subway. It’s shabby-chic-meets-casual-conte mporary pretty and I am not sure if such a prettification is affected by competitor Pho Hoa’s ef...
Had Sunday brunch with my family to celebrate my mother’s birthday at the Royal Garden, a Chinese restaurant in a corner intersecting Ongpin and Padilla Streets in Binondo, Manila. It’s simple and st...
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