EATS

Outre joins the liquid nitrogen craze

A spot on Aguirre Street has a hoard of onlookers wondering what’s burning. There’s smoke…

Kurobuta, Wagyu, Angus: All these and more at Ruby Jack’s Steakhouse and Bar

Decks of cards shuffling, slot machines ringing, and brave gamblers jeering—these are what you usually…

Para: Filipino Sandwich Bar shows us the right way to make a sandwich

Parked in a still-obscure food park in Makati is a behemoth of a black jeepney…

Choosing the right holiday stemware

Entertaining at home has been gaining popularity ever since cocooning—that’s staying indoors and engaging in…

Roasted portobello mushrooms with spinach, sweet corn, and red onions
The Green Grocer: A more efficient way to buy fresh produce

But while the age of modernization has thrust nature far into the background, these days,…

What to cook now: Crema Catalana

INGREDIENTS For the mango purée:1 1/2 cups mango flesh 3 1/2 tbsp. sugar 2 tsp.…

Locavore gives family heirloom recipes an update

Locavore, a Filipino gastropub that chills on the side of Brixton Street, has a discreet…

How to make mulled wine
The other side of Chinese cuisine

Even as he was taking pen to paper, Clinton Palanca was already trying his hand…