Ingredients:
280 g Certified Angus Beef Ribeye (trimmed)
onions
olive oil
salt and black pepper
red bell peppers (big)
Procedure:
1. Get the grill started and heat for 20-30 minutes until about 400°F (204°C).
2. Season the meat well on both sides. Place the steak on the grill on one side until grill marks appear. Turn 180°F to achieve cross hatch marks. Flip […]

Chef Ernie Babaran goes native to create this sweet ube jam best eaten by itself or as a topping for halo-halo or other traditional Filipino desserts.

Ingredients

950 g fresh yam (ube)
300 ml condensed milk
250 ml coconut milk
390 g refined sugar
100 ml fresh cream
light blue coloring

Mise en Place
1. Peel and cut fresh yam into cubes.
2. Prepare soft […]

F&B World pays homage to culinary star Sylvia Reynoso Gala who has gained success, not only as an exemplary culinary teacher, but as a true inspiration to her children, Morella and Ernest, who are following in her culinary footsteps.
A love for good food. A practical approach to cooking. And a passion and commitment for teaching. […]

The Art of Dégustation
Chef Sunshine Puey takes the tasting menu to a new level with artfully-created small plates that flatter the eye as much as they please the palate.
By Goldweene Quetulio
Photos by Rikky Arquiza
Her amuse-bouches have become the byword in private functions around the metropolis. Her eye-catching “small platesâ€

Ingredients:
mackerel scad (galunggong)
salt
crushed and whole peppercorn
vinegar
banana leaves
long green chili pepper (sili haba)
pressed ginger
Procedure:
1. Wash the galunggong thoroughly. Wrap it in 2s or 3s using a banana leaf. Arrange it on a pan.
2. Pour vinegar with a small amount of water for your desired taste.
3. Add the other ingredients.
4. Simmer until fish is […]

Tita Cely Kalaw shares her passion for Filipino cuisine at its finest with two original and easy-to-do Pinoy recipes.
Sinigang na Balut
Ingredients:
fertilized duck’s egg (balut)
water spinach (kangkong)
white radish (labanos)
eggplant
tomato
onions
souring powder
long green chili pepper (sili haba)
salt
Procedure:
1. Boil the balut.
2. Using pork soup stock, mix the other ingredients. Let it simmer until you get the desired sinigang […]

New Flavors of Spring at Shangri-La’s Mactan Island Resort & Spa
With the opening of The Tea of Spring, Shangri-La’s Mactan Island Resort & Spa combines China’s most meaningful season and custom. Designed by world-renowned architect Hernan Zanghellini of Zanghellini & Holt, Shangri-La resort’s new Chinese restaurant boasts of stylish wooden furniture, modern artifacts and […]

F&B World flies to the Queen City of the South for an exciting sampling of its precious culinary jewels. Article by Christine Nunag
Having Cebu for our next culinary destination proved to be an exciting and challenging task. Gathering data from the best sources (i.e. Cebu residents and frequent visitors to the place) for our initial […]

We’ve created a page that is available through our downloads section where we put printable recipes, how to’s and yummy design projects for family and friends to enjoy.
Check them out here.