November 03, 2008

Clap for these foodies and chefs!

ISN'T this great? Finally Philippine cuisine is getting a lot of recognition in the international media through our foodies, chefs and cooks because of their unparalleled culinary prowess, and their unabashed love for food.

First, Cirkulo and Milky Way of Chef Jay Gamboa and sister Malu got a big fat mention in the Wall Street Journal's piece on Philippine restaurants (Filipino Flavors), which we had earlier blogged about.

Then Tonyboy Escalante's Antonio's Fine Dining in Tagaytay was included in Asia's Top 20 restaurants list by the Miele Guide. The Miele Guide says of Escalante's restaurant:

"Standing for over five years now, Antonio’s menu has proven to be as spoon-worthy as its ambience is swoon-worthy. It has consistently been considered among the top five restaurants in the Philippines and a favourite for proposals and intimate weddings. Chef Antonio Escalante’s commitment to fine cuisine remains strong. A la carte ordering is simple enough although the pre fixe menu may prove a little tricky as it allows guests a mix and match of salads and desserts with select entrees. Don’t skip the salads as Tagaytay offers the best greens in and around Metro Manila. Duck has also been known to steal the show, especially the duck confit in Grand Marnier beurre blanc or the roasted duck breast served with foie gras. The service here at Antonio’s is excellent. The wait is never long and within minutes you are seated, handed a menu and offered the restaurant’s signature dalandan juice."

And guess who roasted what could be the most unforgettable lechon in Anthony Bourdain's life? It was none other than highly-respected food blogger Marketman himself. Read his account of the lechon episode shoot for Bourdain's show No Reservations in Market Manila.

Major props to all of you! You make me proud to be Pinoy. (Thanks to Negrosdude for keeping me up to date w/ the latest foodie stories while I was on my Halloween break.)

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