202 – On A Culinary Diaspora: Cube 3

Today's post talks about three culinary aspects hailing from China and moving to other countries; thus, the diaspora in the title. Siu mei (roasting) is a popular cooking method for both meat and fowl. Dishes such as soy chicken, roasted pork belly, roast duck, and all-meat char siu fall under this category. Siu mei joints … Continue reading 202 – On A Culinary Diaspora: Cube 3

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201 – On Fowl Play: Triptych 26

I haven't had a shortage of posts about chicken in my five years of blogging here at The Monching's Guide. Just type in "chicken" at the search bar and browse the results if you're not convinced enough. Heck, even my previous entry is about chicken! But for this instance, I'd like to dedicate this triptych … Continue reading 201 – On Fowl Play: Triptych 26

199 – On Tasting The Liquors: Destileria Limtuaco Museum Part 2

In my previous post about the Destileria Limtuaco Museum, I mentioned availing of a wine tasting upgrade - which I will be tackling in this entry. Here are the museum's admission details to refresh your memory. Admission costs P100, but senior citizens and students can avail of a P50 entrance fee when a valid ID … Continue reading 199 – On Tasting The Liquors: Destileria Limtuaco Museum Part 2

198 – On Looking At Histories: Destileria Limtuaco Museum Part 1

Filipinos are no strangers to Destileria Limtuaco products. There's the Siok Hoc Tong / Sioktong (now Vino de Chino) tonic wine infused with Chinese herbs, promoted as an elixir for vigor and stamina. Baby Boomers and Gen-Xers gulping down White Castle Whisky during drinking sessions would reminisce the different ladies who endorsed the brand every … Continue reading 198 – On Looking At Histories: Destileria Limtuaco Museum Part 1