Part 2: Toyosu Fish Market: Yamaharu Seafood

Today I went to visit one of our main seafood suppliers inside the new Toyosu fish market. The market officially opened its doors to the public on October 11, 2018 after years of delay. It is over 4.4 million square feet, making it the largest indoor market in the world. In here there are over … Continue reading Part 2: Toyosu Fish Market: Yamaharu Seafood

Pizza Salvatore Cuomo Starfield Hanan Seoul 18 Dic. Grand Open!!

I am once again in Seoul Korea for my new adventure which began on December 18, 2018 in Hanan on the outskirts of the Korean capital. We launched this new concept in Hanan Starfild Hanan mole (B1) inside foodcourt to repropose our pizza and other fantastic menus that will surely satisfy you & your family!! … Continue reading Pizza Salvatore Cuomo Starfield Hanan Seoul 18 Dic. Grand Open!!

Toyosu Fish Market: Hicho Tuna Shop

In Tokyo I had a chance to go to the newly opened Toyosu Fish Market with my buyer, who sources all the fresh fish and seafood that we use in our restaurants. The market is gigantic! Its the biggest wholesale market in the world and much bigger than the old Tsukiji Market. There is one … Continue reading Toyosu Fish Market: Hicho Tuna Shop

Best pizza in New Zealand

On my last trip to New Zealand, I had the opportunity to meet with Chef Kevin Morris, the founder of Dante’s Pizzeria. I remember eating at his very first shop over 10 years ago in Huapai, Auckland. Back then it was a very small shop; that served some great pizza. I recall asking him lots … Continue reading Best pizza in New Zealand

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

From Market to Table

When it comes to creating new dishes for my restaurant , there is no better place than to start in the farmers market for inspiration for my next tasty creation. You never know what you will find! Today I traveled over to Cubao Farmers Market in Araneta Center, Quezon City, to see what they had … Continue reading From Market to Table

Trying Carinderia: street food in Manila

Today I got the rare chance to explore a part of Manila that I haven't had a chance to see yet, together with my local chef. He told me about this special restaurant on Dian Street; Makati, called Aling Sosing’s Carinderia, which I’m told, is a very famous food stall in Manila. Walking closer to … Continue reading Trying Carinderia: street food in Manila