Stevie’s Hainanese Chicken Rice
I’ve been hearing a lot of Chi-chi lately about the latest food craze and Hainanese Chicken from Stevies has always popped out. Blogs really do offer the best source of information. Now mind you, my standards for chicken rice is somewhat high. The first time I tasted it was on the first night of my Singapore trip last year. Ming took us to Boon Tong Kee. Little did I know that it was one of...
Read MoreHeny Sison Graduation Shoot
Recently, the Heny Sison Culinary School held a small luncheon for the graduates of Essential Baking and Essential Cooking Classes. It was a chance for them to showcase what they’ve learned during the course and at the same time treat their family or guests to a lovely lunch. Under the guidance of their mentors, they created masterful delicacies that not only tasted sinfully good, but was...
Read MoreYa Kun Kaya Toast
When Carlos invited me to review Ya Kun Kaya Toast for Foodie Manila, it took less than twenty seconds for me to reply with a resounding YES. Ya Kun Kaya Toast in Pasig is one of the latest word-of-mouth wonders to hit the local foodie joint — a coffee shop which I’ve been hankering for a trip for since writing this recent entry. And so we planned that after our Saturday run in...
Read MoreTapang Usa (Deer Jerky)
I recently went on an excursion to Norzagaray with some photographers to shoot both the dam and some local tribes. Alas, the water level in the IPO Dam was dangerously low which really was scaring me. We weren’t able to encounter some Dumagats as well. We ended up hunting for Tapang Usa or Deer Jerky. We wanted some Wild Boar too, but it we couldn’t find any at the local market as...
Read MoreThe Hunt for the Right Stove
Dear Readers, First and foremost I would like to apologize for the theme and turn my blog has taken over the past few months. This blog was started primarily because I was in the hunt for the perfect dish. I would struggle always to find food that would suit my taste that is why I got into cooking. As I dabble into the interesting world of cooking, learning along the way, I have discovered a few...
Read MoreFood Photography
I’ve always loved food. I could never imagine myself as a skinny young boy. From the pots and pans of my Mom, I learned to develop my now insatiable hunger to find the best cuisine. Admittedly, my taste is quite diverse and not completely developed. Too much of a good thing has led to this chubby little self that I call Carlos. I’ve always loved food and how sometimes even the...
Read MoreCafe Jeepney: Cebu Stopover!
One of the most developed parts of the Visayas province and also called “the Queen City of the South”, Cebu not only boasts of a rich history but also of a cuisine influenced by different cultures. Hotel Intercons first offering for its first stopover this year is offering Cebuano delicacies courtesy of Chef Gilbert Alan Mathay, Executive Chef of Maribago bluewater Beach Resort. Chef...
Read MoreCupcakes by Sonja
One of the advantages of having to work at Bonifacio High Street would be the endless (yet pricey!) selection of places to eat. Whether it be at the fort strip, high street itself, serendra or market market, there are always great places to eat. These designer cupcakes have been quite a fad for a few years now and it has been gaining reputation. Imagine a store that sells mainly cupcakes. At an...
Read MoreCallos ala Madrid
For years now, I’ve noticed that some of the family traditions with regard to food are not common or rather not normal. We always serve callos, bacalao, oysters, and ham during certain events. For lenten season, since meat is frowned upon, easter lunch would always have bacalao (which is in itself a kind of fish already deep into the spanish tradition; it means dried salt cod), and osyters....
Read MoreChristmas and Cookies
It started about 3 years ago. My family or even just my mother and I would start baking cookies. I would measure because she hated that aspect of baking, the measuring of ingredients, as well as my eagerness to learn worked well for both of us. We were a good tandem. Working all those late nights to push out close to 50-100 cookies for our family gatherings. Cookies then came to be associated...
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