The research of ingredients in different country……

Good morning, today I want to explain what it means to me research ingredients, and create recipe in over 100 restaurant in different country. Can I start by giving you an explanation on Wagyu ?? Actually, the word "Wagyu" translated from Japanese means our meat, local meat, meat of our country, beef made in Japan … Continue reading The research of ingredients in different country……

The Experience in Tokyo

Today let me introduce one of my preferred restaurant in Tokyo: Luca Fantin il Ristorante at Bvlgari Ginza. Not just because is one of my best friend but this guy is the "Man" of the Italian cucine in Japan now!! Chef Luca Fantin & Patissier Fabrizio Fiorani last night in Ginza Try once the experience … Continue reading The Experience in Tokyo

From Market to Table: Yellow Fin Tuna Belly

One of the more interesting items I picked up recently from Cuboa Farmers Market, was a huge slab of yellow fin tuna. Highly prized by the Japanese, most (if not all) the largest yellow fin tuna is exported directly to Japan; since the early 1970’s. It is the Philippines most profitable sea food commodity by … Continue reading From Market to Table: Yellow Fin Tuna Belly

SEAFOOD WET MARKET & SEASIDE RESTAURANTS IN MANILA

Together with two chefs from my restaurant, we took a rare break from our busy schedules and went for a late lunch at a seafood wet market located right by the sea (actually a lagoon), in Pasay City, Metro Manila. In this market you get to buy fresh seafood and then walk across the street, … Continue reading SEAFOOD WET MARKET & SEASIDE RESTAURANTS IN MANILA