Editorial Reviews
Communal tables are packed during midday and evening rush as Filipino expats tuck into sotanghon, a bowl of bean-thread noodles, chicken, and vegetables in clear, well-seasoned broth and ginisang kangkong, sautéed water spinach with chunks of roast suckling pig. Neophytes seeking an easy introduction should opt for value combinations featuring barbecued chicken or pork skewers and chicken adobo.
by vanmag
on June 30, 2013 from vanmag
Filipino food has a bit of a PR problem. Not unlike many other cuisines, Filipino food revolves around family gatherings and religious feasts – not around restaurants. Essentially, it is “potluck” cuisine: the best food isn’t prepared by chefs, but by various aunties, grandmas, grandpas, uncles, dads…all with their own specialties. Filipino restaurant cuisine in the West has not evolved beyond...
by gastronomydomine
on March 31, 2010 from foodosophy