272 – On Post-Lockdown Lunches: Triptych 47

Now that Metro Manila is on a second general community quarantine from mid-August until the end of the year as per the president's Nov. 30 announcement, I have had the chance to return to places I formerly tried out before the pandemic struck. I frequently feature some of these spots here at The Monching's Guide … Continue reading 272 – On Post-Lockdown Lunches: Triptych 47

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

137 – On Massive Formosan Fillets: Hot Star Large Fried Chicken, Eastwood City Walk 2

Taiwanese fried chicken is a staple snack, popular in the night markets of the nation′s capital Taipei. These are usually made of chicken fillet slices or one large chicken fillet sliced butterfly-style, then fried twice—the first to seal in the flavor, and the second to cook it to the proper doneness. The chicken pieces get … Continue reading 137 – On Massive Formosan Fillets: Hot Star Large Fried Chicken, Eastwood City Walk 2