Let’s Eat - - NEWS -

Christ­mas used to be much sim­pler af­fair, menu-wise. In our home, it was Hoc Shiu ham, a whole leg, bought from my Mom’s suki in Bi­nondo, and fin­ished off, the sur­face sprin­kled with brown sugar, then caramelized with a red-hot iron. There was the manda­tory Marca Piña Quezo de Bola, ac­cept no sub­sti­tutes please. Then hu­mon­gous old­fash­ioned Ca­pam­pan­gan en­say­madas, baked in-house by our beloved Apo Cion. Those were the three es­sen­tials ev­ery sin­gle year.

These days, we live in a more dy­namic foodie cul­ture. We’re swayed and daz­zled by the de­lights we see ev­ery­day on so­cial me­dia. And ev­ery week, there’s a plethora of must-try items that we add to our bucket list. Here’s a few that I dis­cov­ered this year, new spe­cial­ties from some of Manila’s top chefs and most promis­ing home cooks. Mali­gayang Pasko in­deed!

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