360 – On A 2022 Q4 Update (Part 1)

I noticed that I didn't quite close off 2022, so let's do so here. The fourth quarter of the last year saw a lot of activity on my end as usual, so there's been a significant delay with my posts. Couple that with several food posts ready for publishing, I've had to schedule the quarterly …

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359 – On The Lord Stow’s Bakery Experience

The origins of pastel de nata, an egg tart popular in Lusophone countries, can be traced to the now-defunct Hieronymites Monastery in Portugal. Egg whites were used in the old Catholic tradition to starch priestly vestments, which led to a surplus of yolks. Instead of discarding them, the monks used the yolks to create egg …

358 – On The Mr. Ube Experience (Part 2)

Let's pick up from the first part of this two-entry series. The impetus for this entry came about while I was checking my Instagram archives for possible new posts. I previously posted my two earlier visits to Mr. Ube Rice and Noodle House, which made me consider a third trip. I then plotted out a …

357 – On The Mr. Ube Experience (Part 1)

Hopia (pronounced hop-ya, with the second syllable sounding like the second syllable in the word "apiary") is a baked pastry filled with mung bean, jackfruit or purple yam (ube) that is a favorite snack in both Indonesia and the Philippines. The brand Eng Bee Tin, which is more than a century old as of writing, …

356 – On Mall Meals: Triptych 65

Even though most companies here in the Philippines are adopting return-to-office (RTO) strategies, our current work setup remains remote. Thus, I'm still stuck at home writing my entries – occasionally leaving the house to work remotely. I can't help but reminisce of the times when I would have dinner on the way home from work, …