Here's a short video I made of some of the Paris dining highlights, with some scenes of the city thrown in (for context and atmosphere). I've already posted pictures from Agapé Substance and Akrame, while those from others will be up on the blog soon.
Bale Dutung (Wood House) is a restaurant within artist Claude Tayag's house-cum-studio. It specializes in the regional cuisine of Pampanga or Capampangan food. It's located in Angeles City, long known for being home to Clark Air Base. Nowadays, it's known as one of the Philippines's gastronomic centers, a reputation that has elicited many a trip through the bustling province. I've had lunch there several times and it's quite an experience each time. It satisfies gastronomically and intellectually. While Claude (pronounced "cloud") stays mostly behind the scenes in the open kitchen, Mary Ann Quioc, Claude's wife, puts on a show. She tells a story behind each of the dishes. It may be a dish's history or an anecdote, and it provokes the intellect or whets the appetite, or both. Mary Ann graciously started us out with an ideal blend of dalandan juice and muscovado sugar ice cubes. Because of the nature of muscovado sugar—or inuyat as Capampanga...
Comments
Post a Comment
Please keep comments clean and relevant to the article or discussion. The Dineocrat, in his infinite wisdom, will delete profanity-laced and irrelevant comments, as well as those with poor grammar.