Som No, I don't think there's any similarity between my favorite Japanese food and Korean food. The former I think is simple and artistic, the latter leans more on the "eclectic." Maybe it's because my tongue is not yet attuned to Korean food. There's always an element of surprise whenever I munch on kimchi, or marvel at the variety of sauces, dips and veggies laid out before me, like an intricate ceremony. It certainly felt surreal when I visited The Pork Room in Malate (it was on Jorge Bocobo, I think). As far as I know this Korean hole-in-the-wall is ... Continue Reading...

Good mawning! Toni tagged us BloggingBerks for this, and am answering it:) Would also appreciate if you share here some of your answers too: How do you like your eggs? I love Eggs Benedict. Too bad I don't get to eat it everyday How do you take your coffee/tea: Coffee: Brewed. Two sachets brown sugar. A little cream. Tea: I just dunk the tea bag and go! Favorite breakfast foods: Before, it used to be really heavy stuff like tapsilog and I still occasionally feast on fried tuyo and the works. But on most days, it's just hard-boiled eggs and banana. ... Continue Reading...

Grilled_seafood_on a boat "Sutukil" is the compressed Cebuano term for sugba, tula and kilaw. Sugba or inihaw means broiling fish or seafood over charcoal. Tula or tinola means to cook same seafood in boiling water with spices and seasonings. Kilaw on the other hand is to prepare fish fresh and let it cook itself in its own mixture of native vinegar, onions, garlic and pepper. Even though I haven't been to the Sutukil complex in Cebu,I was glad to find out that there's a restaurant similarly named in Manila and adopting the same concept. The one in at ... Continue Reading...