Fujiya 1935: A 2 Michelin-Starred Lunch in Osaka, Japan
For me and Ren, dining at a three Michelin-starred restaurant is something that…
Food in Asia
Gion Kappa Restaurant: A Local Favorite in Kyoto, Japan
A favorite among Kyoto locals, almost everything on their menu goes for…
Iroha: A Michelin-Starred Kaiseki Experience in Osaka, Japan
A kaiseki meal by a top Japanese chef and dinner at a Michelin star restaurant…
Trellis’ Sisig: Still Terrific After Thirty-Three Years
For me, what sets Trellis’ sisig apart, is its perfect marriage of smokiness and acidity.
Seafood Friday at Dampa sa Farmer’s Market
It’s funny. Before this blog, I would never have been caught dead at a wet market.
Ugu Bigyan’s Pottery Garden and Restaurant, Tiaong, Quezon
In awe today as I was five years ago, Ugu’s place is one of those special…
Snake, Crocodile, Kangaroo and Cambodian BBQ (Phnom Pleung)
If you ever visit Siem Reap, then I suggest you try this just once for the experience.
Ay kay Layo ng Lamayo!
Also known locally as samaral, taragbago, kitang, or tabago, danggit is a type of fish called Spinefoot or Rabbitfish in English. The term lamayo refers to a method of preparation where the fish, in this case danggit, is butterflied, soaked in vinegar with crushed garlic and black pepper, then partially dried before being packed and frozen.