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From culinary desert to paradise

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When I was a student in Maryknoll College (now Miriam) on Katipunan Avenue in Quezon City, Loyola Heights, as the general area was then known, was kind of a culinary desert. About the only place we could go to when we wanted to meet “boys” or just hang out was the snack bar of Shoppersville, a small supermarket, almost directly across from our school. And we went there not so much to stuff ourselves as to see and be seen. If we wanted to dine out, we would usually have to go all the way to Cubao, and even there the pickings were slim.

Posted: April 20th, 2014 in Columnists,Columns,Featured Columns,Featured Headline,Inquirer Opinion | Read More »

New flavors

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Is there room in the local culinary scene for a “gentrified” Chinese restaurant that appeals to a younger market with a taste for dishes that eschew the familiar salty and oily offerings and opt instead for fresher ingredients and a clean, MSG-free flavor?

Posted: September 21st, 2013 in Columnists,Columns,Featured Columns,Featured Headline,Inquirer Opinion | Read More »

Good breakfast beginnings

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When you get your mind around the idea of going to the International House of Pancakes—IHOP to most everyone—in Bonifacio Global City, keep in mind that you should bring more than an appetite.

Posted: March 2nd, 2013 in Columnists,Columns,Editor's Pick,Inquirer Opinion | Read More »

Restrooms (or lack thereof) in restos

I am a retiree who spends most of my time visiting malls as a form of leg-and-lung exercise. And for practical reasons, I take my lunch or dinner in the mall whenever necessary. I have therefore had the experience of observing that most fast-food chains like McDonald’s, Jollibee, ChowKing, KFC and Mang Inasal (to name a few popular ones) do not have separate lavatories for their customers who crowd these places every business hour of the day, 24/7—be they located in SM Megamall, North or Fairview or elsewhere in Metro Manila.

Posted: February 22nd, 2013 in Inquirer Opinion,Letters to the Editor | Read More »

Food tripping

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You always know you’re entering a P.F. Chang’s when you pass between two “terra cotta” horses flanking the door. Modeled on the handsome steeds found in the famous imperial tomb complex of China, the horses accompanied thousands of stone warriors and other members of the Emperor’s entourage that were found buried alongside the ruler’s remains.

Posted: January 26th, 2013 in Columnists,Columns,Editor's Pick,Featured Columns,Featured Headline,Inquirer Opinion | Read More »

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