FLAME Restaurant is a fine-casual, modern Eurasian concept by award-winning Chef turned General Manager of Discovery Primea, David Pardo de Ayala, and Executive Chef Luis Chikiamco–the winning duo behindTapenade.
The restaurant gets its fiery moniker from the team’s burning passion for creating unforgettable experiences through cuisine. At FLAME, celebrated European food concepts are tweaked and given an Asian flare.
As a foodie traveler, you always look forward to visiting regions where you can taste authentic local fare. It’s always a treat understanding the culture of a place through its food and dining destinations, like pintxos from the different bars in San Sebastian, sashimi at Tsukiji Market in Tokyo, or …
The simplicity of Adobo makes it so versatile and adds room for creativity in preparation. TV Personality and self-proclaimed Adobo Queen, Nancy Reyes-Lumen, demonstrates Rodrigo’s Roast—just in time for our president-elect, Rodrigo Duterte.
Rodrigo’s Roast is made of rolled pork belly braised Adobo style and seared with brown sugar—eggs are added for that extra protein kick.
As a recipe by renowned cook, Enriqueta David-Perez, this dish was inspired by her father who used to make an Adobo-like roast in the Monastery.
(Note: Fatty pork shoulder was used in this recipe. Fat adds flavor and prevents the meat from drying out. )
CAFÉ BY THE RUINS DUA on Upper Session Road is the newest extension of the original establishment in front of the Baguio City Hall. While it still keeps many of the old favorites from the first branch, Dua’s menu is more dynamic and seasonal.
The restaurant’s reputation for great breakfasts is unintentional, says Feliz Perez, 2nd generation owner of Café by the Ruins Dua. She insists, however, their early operation hours and hearty servings may have contributed to this.
Over the years, HILL STATION has established itself as one of the top restaurants in Baguio (via Trip Advisor). Awarded as one of Asia’s Finest Restaurants by the Miele Guide in 2011-2013, Hill Station is celebrated for its eclectic array of Asian and Continental cuisine.
Owner Mitos Benitez-Yñiguez is no stranger to the restaurant business. She got her culinary know-how from her mother, the brains behind the famous Mario’s of Baguio. As a cook, Mitos has always been about good food. It isn't just her extensive library of cookbooks that shaped the Hill Station menu but also the gastronomic techniques and experiences picked up from her trips around the world.
This 2016, Team OAP revisits this beloved local favorite to see how it’s been doing…
CAVITE, home to the vanguards of the Philippine Revolution, is not known for its cuisine. Those from Manila often bypass the other towns of Cavite and instead, opt for a little R’n’R session at Tagaytay. You are mistaken if you think Cavite does not have any notable culinary treasures.
One of the reasons why Caviteño food is overlooked is because even local restaurants opt to serve westernized foods like pasta, pizza, and steaks—the reason being that Caviteño food can simply be made at home.
This makes tasting local cuisine more challenging for hungry visitors.
In collaboration with Food Writer Ige Ramos, and Cavitex, here’s how you can get to know Cavite through its food and history…
A savory smell with a hint of acidity fills the air, followed by a gentle waft of garlic and aromatic bay leaf. You uncover the simmering pot and taste the sauce to make sure it’s sour enough. When the meat is tender and the sauce is just right, you allow it to cool and wait the next day to eat it just like your mother did—that’s if you can!
Nothing brings us the comfort of home quite like Adobo. The simplicity of this ubiquitous dish has lent to delicious variations across the nation; and most importantly, across our households. Ask any Filipino, and he or she will tell you about an heirloom Adobo recipe or two.
In an effort to make Adobo the national dish, Celebrity Cook, Masflex Ambassador, and Adobo Queen, Nancy Reyes-Lumen, celebrates the #AdoboMovement by making the classic Adobong Puti.