GastroManila

Mustard history Mustard is a member of the Brassica family of plants which bears tiny round edible... more

A question on the history of the Chef's Hat (Toque): Here’s a link that tells a few of the... more

Its the bomb!! Guess no zombies would want to enter this kitchen. more

Lets Roll!!! Japanese maki rolls have evolved so much already from the classis fave of california maki to those weird sounding crunchy-spicy-fried-surprising-tuna-chicken-roll. Hahaha! No, im not exaggerating! Haha! But yeah it has evolved so much s... more

A Filipino Feast For those wanting to have a really good pinoy food experience, Fely J’s is a MUST TRY!! From very simple traditional dishes to scrumptious classics with a twist. A definite stop from a true pinoy foodie. Special mention to my... more

Pacific white tuna ceviche. (Kinilaw) Served like carpaccio and its vegetables as a salad (red onions, bell peppers, tomatoes) finished with a drizzle of olive oil... more

Country Terrine served with Cranberry sauce and organic greens. Appetizer at its best. more

On a lighter note, Beef Papalliard served with summer mix salad and papaya salsa. more

leshutterbug: Follow! :) franzlopez: 12 years of Photography and I’m still learning. more

Bored of your typical salad? Why not add something to your typical salad? Meat to load up protein,... more