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 …

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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, …

355 – On Tasting Taiwan: Triptych 64

First of all, I'd like to start introductory entry for 2023 by wishing everyone a meaningful new year ahead! 🎆🎆🎇🎇 I haven't posted on this blog and its related social media presences for some time, so the recaps for the previous year will come at a later date. I still have several food posts lined …