Let the knowledgeable, irreverent owners of this new gastro-wine bar take you on an adventure. Ma Cuisine Singapore is loosely affiliated with the Michelin-recommended establishment of the same name in Beaune, Burgundy. In a departure from the original Ma Cuisine in Beauneowners Anthony Charmetant and Mathieu Escoffier are excited to introduce a new generation of winemakers from traditional wine regions like Burgundy, Rhone and Bordeaux, as well daring, delicious new world wines, in a market like Singapore where they believe wine lovers are more open to trying new things. The young French owners here have curated a collection of over labels from diverse terroirs from wine-producing regions in France to more uncommon regions like Hungary and even Lebanon.
Still, there was enough for dinuguan, a Filipino pork blood stew, Phojanakong announced. His mother used to call it chocolate meat, to trick him into eating it as a child. Phojanakong opened Kuma Inn back in At that time, he said, there was only one other sit down restaurant in Manhattan selling Filipino food.
But in the last few years, the cuisine has gained high-profile attention.
Here in New York, Filipino restaurants are earning high praise, and a front page story in the New York Times food section back in March introduced readers to a sour, fermented, vinegary cuisine that goes far beyond adobo, the familiar braised chicken dish commonly made with soy-sauce and garlic.
When I met Phojanakong, he cooked two dishes that marked that distinction. It bubbled and turned brown as soon it hit the pan, and he had to quickly stir it to keep it from congealing.
After a few minutes, he set it aside to simmer and started on Pancit Canton, a Cantonese style noodle stir fry, with carrots, onion, garlic, a Chinese pork sausage, and Bok choy.
He added the egg noodles, and then fish sauce, oyster sauce, soy sauce, and calamansi juice. Calamansi is a common citrus fruit in the Philippines, the size of a kumquat.
Phojanakong describes the taste as a mix between a lime and a tangerine. Here, the fruit is very hard to get imported, so he uses the juice. I tried a different Pancit i. Chinatown is also another important source of ingredients. Phojanakong gets the blood for his dinuguan in Chinatown, and you should too if you want to make the dish.
When Phojanakong finished and plated the blood stew, the color and texture reminded me of a Mexican Mole sauce. I was surprised by the brightness of the dish, which came from the vinegar. But it is on the menu at Jeepney.
The dividing line of this dish reveals the different ways that these chefs approach serving Filipino food in New York.
Phojanakong embraces adaptation and substitutions. He used apple cider vinegar for the dinuguan, instead of the customary coconut or sugarcane vinegar. A dish of summer rolls calls for heart of palm, but instead he substitutes bamboo shoots or seasonal vegetables.
He shrugs his shoulders at the idea of authenticity.
Here’s a look at some of our purveyors: Bee Grateful Farm, Davis Family Farm, Elkstone Farm, Moon Hill Dairy, Steamboat Baker, Steamboat Meat & Seafood In addition to a full lineup of house-made beers, we offer a variety of wines, a Colorado-made hard cider and nonalcoholic beverages. The H Cuisine is the perfect new spot for local and visiting foodies, business, convention and group meetings, and life celebrations.” -The H Cuisine The H Cuisine offers indoor and outdoor seating. 13 days ago · This Is What Zero-Waste Haute Cuisine Looks Like. “They can take the attitude from our restaurant and apply it whenever they look in their fridge,” he says. “The only thing that creates.
Yet when he opened Kuma Inn, some Filipino customers were skeptical that his food was authentic. Trinidad, who was also born in New York, faced questions of authenticity from some Filipino customers, he said, for his Dominican heritage.
He spent months living in the Philippines to learn about its food, and reportedly spent years mastering the cuisine. We want to keep it authentic.
But Jeepney takes pride in the dish.The H Cuisine is the perfect new spot for local and visiting foodies, business, convention and group meetings, and life celebrations.” -The H Cuisine The H Cuisine offers indoor and outdoor seating.
Take a look at the history of Tex-Mex, the regional cuisine that food snobs love to hate and millions love to consume. Here’s a look at some of our purveyors: Bee Grateful Farm, Davis Family Farm, Elkstone Farm, Moon Hill Dairy, Steamboat Baker, Steamboat Meat & Seafood In addition to a full lineup of house-made beers, we offer a variety of wines, a Colorado-made hard cider and nonalcoholic beverages.
Share A Look at Tianjin Cuisine, Northern Chinese Fare Found in Flushing.
tweet share Pocket Flipboard Email. Thanks to increased immigration from many . The Celebrity line of cruise ships has a reputation for the quality of its cuisine. For example, the Celebrity Solstice alone has chefs working 24 hours a day to provide 12, meals a day for passengers and crew.
On a one-week cruise, chefs bring high-end finesse to more than 75, pounds of fresh fruit, 20, pounds of potatoes and 15, pounds of whole chickens.
11 days ago · The H Cuisine is the perfect new spot for local and visiting foodies, business, convention and group meetings, and life celebrations.” -The H Cuisine The H .