Christmaswasreallyin the air when I dropped by Marco Polo Plaza Cebu on my lastdayin Cebu City. From adistance I thought it was just the Café’stake on the ultimateChristmas give away - fruit cake
Vikingselevates the buffet experience with its newest dining concept, Niu by Vikings, combiningeleganceandrefinedambience, a wide range of the very best internationalandlocalcuisine, premium and fresh seasonalingredients, world-class chefs, and excellent service in one impressive space
Andeachdistinct element provides layersthatenhance one's diningexperience. It's rare to findaplace where the look, service and food seem to blend together ina zen-like balance, where tinynuancescombine for atotal sensory experience
With the formallaunching of The TerrazaatCamiñaBalayngaBatoinGuimaras, SpringbloomFarmscan now showcase its various produce through its Farm-to-PlateCulinaryExperience
Hindikamimadalaskumain ng karne ng bakasabahay. Naubusanngaako eh. Cooking Oil. Bukod kasisamaykamahalan ito, medyo maykatagalandinangpagluluto o pagpapalambot nito
This Fish in Mushroom CreamSaucewas one of the dishes I alwayswanted to make but already forgot as I havea long list of dishes I wanted to do, luckily I recently had this in one of baptism reception I wasinvited to reminding me to make some at home
Tofu inGarlicSauce. Also known assoybean curd andbean curd, custard like white tofu is made from curdled soy milk, an iron-rich liquid extracted from ground, cooked soybeans
The buko salad - ajust-this-side-of-decadent concoction of shredded fresh young coconut (buko), a mixed assortment of fresh or tinned fruit, and sweet cream – has undergone numerous transformations over the years
Pigs inaBlanketby Chef Boy LogroWhether anaspiring chef or simply a food lover, viewers haveanotherreason to be glued on television asGMA News TV whips up aseason of mouthwatering dishes sprinkled with practicalcooking tips andspecial techniques in IDOL SAKUSINA
I grew up drinking Milo, Nestle’s maltedchocolate milk drink. Cream, condensed milk, Milo…. Mind you. Well, to be exact, I grew up eating Milo – scooping up the powder with atablespoonandscoffing the lot with impunity
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