By Jodelen Ortiz

The food industry is an essential element to promote tourism. Most tourists, especially those from other countries would always look for authentic Filipino cuisine and Philippine exotic food. In fact, some tourist spots bexame widely popular particularly because of their food. No wonder, there are provinces with festivals and events that flood the street with lechons, bangus (milkfish) and pantat (catfish) dishes.

Tourism without the food and restaurants are either non-existent, dying or weak. Thank God, Puerto Princesa City’s tourism condition is none of these three.

Continue: Puerto Princesa City, Palawan Restaurant Guide

by Valerie Tort

For more than 17 years of dimsum cooking, executive chef Daniel Leung continued to hone his craft from different hotels and restaurants in Hong Kong to the exotic Philippine Islands. Shanghai Bistro’s tradition of bringing out the best in Hong Kong and Chinese cuisine has come here to the Philippines to share with us its authentic dishes cooked by their Hong Kong culinary squad.

“Cooking for Filipinos has always been enjoyable for us, since we know that most Filipino diners love Chinese cuisine,” Leung said.

Their Hong Kong based chefs has added a dash of Filipino taste without sacrificing the genuine qualities of the Shanghai dishes they serve the diners.

More on Shanghai Bistro’s authentic Chinese cuisine

Have you ever been to De La Salle University in Taft, or have you ever walked along Katipunan Avenue lately? If you are an Atenean, La Sallian or just a plain bystander in these places well you have probably eaten a doughnut from Cello’s.

Cello’s has three branches, one in Taft near De La Salle University, Katipunan road in front of Ateneo and the newly opened branch in the Tiangge capital of the Philippines, Greenhills, San Juan. You’re probably wondering about this doughnut. You’re probably thinking, “No one beats Go Nuts Donut or Krispy Kremes”. I beg to differ, Cello’s is the best doughnut I’ve ever had.

Find out more about Cello’s Pinoy Doughnuts

Sisig, the ultimate pulutan companion for beer. Around bars and restaurants, the many varieties of sisig dish is a best seller either to go along your favorite drink or to be chowed down with hot steamed rice.

Sisig is truly Filipino. From what I heard it was concocted by the food loving folks in Pampanga. In fact there’s a place in Angeles City, about 10 minutes drive from Clark, where you will find authentic sisig being served. Some even claim this was the place where this humble dish originated.

Get the original Pampanga Sisig recipe

By Jodelen O. Ortiz

When I was in Singapore an associate asked me: “What food in the Philippines do you consider very unique that only the bold and daring could eat?” My instant reply: Tamilok, a favorite delicacy in Palawan province.

Tamilok is a mangrove worm that is not exactly a worm. Although it looks like one, it is actually a mangrove-boring mollusk. Palawan’s natural resources boosts of large mangrove areas, especially on the northern part covering municipalities of Taytay, El Nido, Busuanga, Culion, Coron and Linapacan. These are the towns that are also frequently visited by tourists of different nationalities, according to statistics.

Learn more about this favorite Palawan delicacy, Tamilok

By Antonette Pua

As Manny Pacquiao continues to bring honor to the country by constantly beating Mexicans in the boxing ring, and more Hollywood ladies rave over Filipino haute couture Monique Lhuillier’s glamorous gowns, here comes Tristan Encarnacion, a Filipino chef whose exemplary cooking style earned him his own signature line from the imported cookware brand Sunnex.

Unveiled on April 17 at SM North EDSA’s The Block, is a high-end cookware line tagged Tristan Chef’s Classics by Sunnex bearing the signature of Tristan Encarnacion, resident chef of GMA-7’s morning program, “Unang Hirit,” and owner of Bambouche restaurant.

Read more on celebrity chef Tristan Encarnacion

On May 13 we will be celebrating Mother’s Day-one special occassion for one special person– our Mom. Every year I look forward to Mother’s day because on this day, my Nanay would always cook special menu for the family.

This year, my sister told me if we can cook for Nanay this time, instead of her cooking for us. I thought it’s a good idea and so i browse on recipe books and found this two simple recipe for Nanay that we’ll cook on Mother’s Day. Since mom, loves Pinoy food, we chose to cook for her Pinoy recipe with a twist.

Check out our Pinoy recipes for Mother’s day

By Joel Pinaroc

Despite the immense popularity of grill-type restaurants catering to young urban professionals, families, groups and individuals, Sangkalan Grill is holding its own, silently thriving and competing silently against high-profile competition.

Sangkalan Grill, with several branches in Quezon City, offers no fuss, no frills grill cooking, serving numerous specialties, particularly grilled seafood.

Check out Sangkalan Grill Restaurant in Quezon City

If you happen to pass by J. Jimenez st., in Kamuning, Quezon City, perhaps you have notice the one place that has chimney in it’s roof. That’s not a charcoal area folks but a hit dining place simply called SNACKAROO. Snackaroo’s house specialty are their mouth-watering steak–T-bone or Porterhouse.

Read more about Snackaroo’s mouth-watering steak

The Center for Culinary Arts-Manila, the country’s premier formal culinary school will be conducting a wine course dubbed as Wine Appreciation Workshop, at C3 Events in San Juan on April 21.The event will be handled by no less than wine connoisseur/expert Sherwin Lao.

He will teach the participants how to evaluate wine through the senses of sight, smell, taste and touch. Students will also learn how to judge premium wines and differentiate Old and New World wines and read labels.

Read more about Center for Culinary Arts wine workshop