• News
  • Features
    • Agriculture
    • F&B
    • Hospitality
  • Videos
  • Events
  • Advertise
  • Contact Us
  • Privacy Policy
  • User Agreeement
  • Submission Guidelines
  • Link Policy
  • Inquirer.net
  • Lifestyle

latest posts

Love hot pot? Chairman FU will put you in the hot seat—in the best way possible
Features
A high-octane hot pot experience from one of Manila’s coolest chefs
November 21, 2023
Eric Salta November 21, 2023
Brunch Bureau in Proscenium is a bright spot in Manila’s brunch scene
Features
Brunch Bureau is a fresh look, taste, and feel at brunching in Manila
November 17, 2023
Eric Salta November 17, 2023
For Caravan Black, cultivating coffee culture equates to nurturing customer relationships
Features
For Caravan Black, cultivating coffee culture equates to nurturing customer relationships
November 8, 2023
Jar Concengco November 8, 2023
Sustainability on a plate
Features
10 ways that can create a more sustainable foodservice business
October 23, 2023
Harris Guevarra October 23, 2023

Archives

  • November 2023
  • October 2023
  • September 2023
  • August 2023
  • July 2023
  • June 2023
  • May 2023
  • April 2023
  • March 2023
  • February 2023
  • January 2023
  • December 2022
  • November 2022
  • October 2022
  • September 2022
  • August 2022
  • July 2022
  • June 2022
  • May 2022
  • April 2022
  • March 2022
  • February 2022
  • January 2022
  • December 2021
  • November 2021
  • October 2021
  • September 2021
  • August 2021
  • July 2021
  • June 2021
  • May 2021
  • April 2021
  • March 2021
  • February 2021
  • January 2021
  • December 2020
  • November 2020
  • October 2020
  • September 2020
  • August 2020
  • July 2020
  • June 2020
  • May 2020
  • April 2020
  • March 2020
  • February 2020
  • January 2020
  • December 2019
  • November 2019
  • October 2019
  • September 2019
  • August 2019
  • July 2019
  • June 2019
  • May 2019
  • April 2019
  • March 2019
  • February 2019
  • January 2019
  • December 2018
  • November 2018
  • October 2018
  • September 2018
  • August 2018
  • July 2018
  • June 2018
  • May 2018
  • April 2018
  • March 2018
  • December 2017
  • August 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • December 2016
  • October 2016
  • August 2016
  • June 2016
  • April 2016
  • Contact Us
  • Advertise
F&B Report Magazine
  • News
  • Features
  • Videos
  • Events
  • Inquirer.net
  • Lifestyle
F&B Report Magazine
Videos

2017 McCormick Flavor Nation Festival

A partnership between F&B Report and McCormick

fnbreport fnbreport May 31, 2017
Tags : eventsMcCormick
fnbreport May 31, 2017
previous article

How hotels roll out the red carpet for guests

next article

Discovering the truths behind Davao’s banana industry

Leave a Reply Cancel reply

Advertisement

Latest Videos

There are a lot of factors at stake if we want organic produce to be more accessible, according to Holy Carabao Farm’s Hindy Weber-Tantoco
Why is organic produce more expensive?
Pauline Miranda December 13, 2019
Technology now plays a big role in sustainability and hospitality
The biggest challenges in hospitality now: sustainability and tech
Pauline Miranda December 12, 2019
In the incredibly competitive food industry, how do make sure your business lasts? Restaurant owners and chefs share some advice
The basics of starting a restaurant, according to key restaurateurs
Pauline Miranda December 10, 2019
Hotels can be sustainable in two ways: in what you produce, as in food, and how you deal with waste after.
How can hotels make operations more sustainable?
Pauline Miranda December 6, 2019

Stay Connected

fnbreport

@whitehousetaguig’s thrust is best described as @whitehousetaguig’s thrust is best described as Asia by mouth, with dishes inspired by the partners’ travels around the region. From the Thai som tum salad and the Chinese broccoli stir fry (gai lan) to Hong Kong’s chow mein and Malaysia’s beef rendang, @chef_bruce_lim’s modern commemoration of these Asian favorites is a great reminder of the powers of culinary trips. But Lim also pays tribute to a facet of Japanese cuisine that showcases his sociable side and mostly local ingredients. Head over to the back of the compound to see their tribute to Japan: a dedicated teppanyaki dining area that enlists an army of cooks and servers around a massive iron griddle. It isn’t a new concept, sure, but the thrill remains the same. Standing in the middle of the ryokan-like bungalow, Lim practically turns the teppanyaki experience into an elegant teppanyaki tutorial for up to 15 persons. F&B Report editor @ericatlass’ taste of Set A offered heavy doses of flavors: a moist and tender kurobuta pork belly from Berkshire pigs in Batangas brims with meaty goodness while the US prime ribeye paired with a king oyster mushroom is blisteringly delicious and hefty with each bite. The salmon and Hokkaido scallops are equally highlight reel-worthy with a smattering of garlic herb butter, lemon juice, and dashi on the sweet scallops. In between bites of meat and seafood, and dips into the teriyaki and ponzu sauces on the side and the chahan, Lim wields his teppan tools and scrubs the griddle constantly to keep it pristine and avoid food from sticking. It is, without a doubt, Lim’s physical labor of love. Story by @ericatlass
In its extensive history, the cookbook has always In its extensive history, the cookbook has always been a cultural document. It has become a tool to historicize and access cultures. This is particularly true for cookbooks published by the likes of Phaidon. At the same time, cookbooks also propose new ideas like Amanda Chantal Bacon’s “Moon Juice Cookbook.” Then, there are also those cookbooks driven by personalities. Julia Child, equipped with a diploma from Le Cordon Bleu and her television experience, wrote some of the most celebrated cookbooks in history. At the end of the day, when you read a cookbook, it’s accepting a seat at the table of an intimate dinner with the author where they are not just a cook but a wide-eyed host who tells a tale for every dish on the table. Story by @oliverolivieroliverolivier
@cafeauroraph may be a clean slate for @niccosanto @cafeauroraph may be a clean slate for @niccosantos and @queneevilar but at its heart are important things that have always remained with them: family, friendship, and food. And on the menu specifically, the two find the sweet spot between the chaos and calm of Asian cuisine. Story by @ericatlass Photos by @omanthasong Layout by @nimu_muallam
F&B briefs: Collaboration and escape are at the he F&B briefs: Collaboration and escape are at the heart of these food brands’ new and limited-edition releases. And for good measure during the season of love, we check in on two Valentine’s-themed events that are hitting the hearts of consumers this weekend. Read the feature via the link in bio👆🏻
Here's a useful piece of advice from one of the mo Here's a useful piece of advice from one of the most internationally renowned chefs
LOOK: Singapore-based Filipina chef @johanne_siy n LOOK: Singapore-based Filipina chef @johanne_siy named Asia’s best female chef for 2023. “I am beyond honored to be receiving this award,” says Siy. “It is great validation for my team and I, for all the hard work invested in bettering our craft every single day. I am grateful for this platform that allows me to reach out to so many young chefs to hopefully inspire them to overcome barriers and push boundaries. I want to shine a spotlight on the work of remarkable women in our industry, in the hopes that one day we as a community can thrive and reach new heights by leveraging the symbiosis that a truly egalitarian workforce brings.” Born in Dagupan, Siy left a corporate career to pursue a passion for the culinary arts. She trained at The Culinary Institute of America in New York and has apprenticed under chefs Eric Ripert (Le Bernardin) and Daniel Boulud (Café Boulud). Her experiences in the kitchens of the world’s leading restaurants also include a four-year stint at Restaurant André (Singapore). Here, she formed part of the team that secured the restaurant’s highest rankings in the 50 Best Restaurants lists in 2017: No. 2 in Asia’s 50 Best Restaurants and No. 14 in The World’s 50 Best Restaurants. In 2020, Siy became @lollasg's head chef and has led the restaurant to its first-ever placement in the extended 51-100 list of Asia’s 50 Best Restaurants 2022 at No.75. Lauded for its emphasis on produce, seasonality, and simplicity, Siy’s food spotlights Asian-inspired modern European cuisine that often pays homage to her Filipina heritage.
Load More Follow on Instagram
Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Privacy Policy

© 2018 Hinge Inquirer Publications