Menu-writing for multi-course dinner sucks. There…I said it. Until recently, I never really enjoyed it and when I asked professionals how they compose/curate/conjure one up, I was met with two parts mysticism (“I just write what the Universe says through me…it’s all about connecting with… Read More
(In this lookback of the first #FKEDUP live collaboration in Boston this past February, Paolo Espanola and Sarahlynn Pablo reflect on the team’s brunch pop-up and participation in a regional conference for Asian-American students.) Part 1 It takes a certain kind of muted masochism to… Read More
A few weeks ago, #FKEDUP collaborator UniPro posed the question: “What Filipino food/dish do you identify with the most and why?” I cringed when I saw the response by contributor Cris Mercado: Bangus (aka the Milkfish), that rich, fatty fish that’s got the soft creaminess of its namesake. I’m… Read More
Every year, a group of tastemakers and trenderati pontificate on what they believe are going to be the top food trends for this year. Whether or not these trends are actually just self-fulfilling prophecies is beyond us. However, one particular “trend” that’s consistently made it… Read More
To say it was humid that day was an understatement. Having to walk 15 blocks to the supermarket in a polo and jeans, walk back with several bottles of patis and coconut oil, and then proceed to cook in a sweltering kitchen with an industrial size… Read More
