MANILA, Philippines – There’s no escaping the lure of food this Christmas, and if you’re looking for succulent lechon that’s friendly to the budget, don’t miss out on Linda’s Lechon Cebu. The secret to the crispy skin and delectable taste, bares owner Linda Ting, is in the pig. “We source our native pigs from the best organic farms so we can serve good lechon consistently,” she said. The lechon is then stuffed with special herbs and spices and slow-cooked to perfection. Linda’s Lechon Cebu is available for your party needs this Christmas and all year round. Prices start at P3,500 for a lechon good for 15 persons. For orders, call 846-1584, 492-8088, 0918-5742878 or 0922-8516642.
Vegetarians are the enemy of everything good and decent in the human spirit, an affront to all I stand for — the pure enjoyment of food,” once claimed Anthony Bourdain, who recently joked that he sincerely considered divorcing his wife Ottavia when she decided to try veganism for one week. “We’ve never been so close to divorce.” She explains in her blog published in Fightland (http://fightland.vice.com/blog/ottavia-bourdain-goes-vegan), “I hope he’s kidding, but looking at him, I’m not so sure. After we get home he elaborates… “That was one of the worst meals in history. It tasted of hippie. It tasted of my last weed dealer’s apartment. I hate the world now. Please kill me.” I have to admit, while a little extreme, not too long ago I shared the same sentiments. Young, fresh, in my early 20s with all the hardheaded energy and invincibility of youth on my side, I once claimed that if the doctor said I’d have to go vegan or else I would die, I would choose death because a life without even cheese or butter is not a life worth living. With my 29th birthday right around the corner, a couple of years of hard work, stress, heavy eating and boozing adds up to having regular visits to the chiropractor, dizzy spells when I eat greasy food, joint aches and Nexium being my best friend. I’m finding myself retracting that previous statement. I’ve come to realize that no, I am not Superman. And no, I am not Read More …
The French Baker’s Johnlu Koa: “We have stuck to our core competence, which is to bake French and European bakery products suitable to the Filipino palate.” It seems a bit of a paradox that the man behind the French Baker brand is actually Filipino — or Chinese-Filipino, to be more precise. “Many continue to ask why I called my store The French Baker, considering that I’m a Chinoy and not French,” agrees Johnlu Koa, founder and CEO of the popular chain of bakery-cafes. “I say, why not, if it can convey an image of culinary excellence and can offer a unique experience?” Starting from his first bakery-café that sold European breads and pastries in 1989, and then to the brand’s first dine-in store in 1991, The French Baker has grown to a chain of 51 branches located throughout the country. Koa’s business acumen has been recognized so that he has earned awards including the AGORA award for marketing excellence, TOYM for Entrepreneurship and Ernst & Young Entrepreneur of the Year award in 2006. The inspiration to put up a French-inspired patisserie first came to Koa during a backpacking trip throughout Europe in 1985. “I fell in love with Paris and her baked goodies,” he recalls. “Since then I dreamed of doing the same so that I could impart a similar experience to our kababayans in the Philippines.” He explains the choice of name:” I found the brand The French Baker so appropriate because the products that I could create could Read More …
Gloria Maris CCO Steffi Lim; engr. Nelson Lim; Bb. Pilipinas-International 2013 Bea Rose Santiago; Araneta Group of Companies president and CEO Jorge Araneta MANILA, Philippines – Its interiors were inspired by a modern take on 1920s Chinese fashion by Shanghai Tang, a purveyor of “accessible luxury.” Without losing any of its “luxury” appeal, the key word here is “accessible.” And this may very well define the newly opened Gloria Maris Banquet Hall on the fourth level of Gateway Mall at the Araneta Center. With 2,000 square meters of “dynastic elegance and regal ambiance,” it serves as a perfect venue for satisfying casual dimsum cravings, hearty hot pot or shabu shabu, as well as sumptuous Chinese banquets or lauriat feasts. As Steffi Lim, chief culinary officer (CCO) of Gloria Maris, says, “We want to be accessible to more people. We want Filipinos, not just the Filipino-Chinese, to make the lauriat a part of their feasts and celebrations.” With its first restaurant at the Cultural Center of the Philippines in the early 1990s, Gloria Maris originally catered to the upscale market. Later, the branch in Greenhills served a largely discriminating and loyal Chinese clientele. With the opening of more branches and franchises, it has embraced a broader middle market. “Today, Gloria Maris bridges both high-end and mass markets at accessible locations for those who seek the best in Chinese fare.” This is the constant in all Gloria Maris restaurants: “At the Gloria Maris Banquet Hall, we will feature all-time favorites and we Read More …