also try to (1)point out, and (2)count all carinderias/ihaw-ihaws/lechon manoks you pass by on your ‘tour’ and calculate it vis-a-vis the car’s tripmeter so you can make them realize that we really need an emergency food outlet every 0.75kms or so (and this is outside the city!). and aside from gourmet-type food, of course sample our regional longanisas, batchoy noodle soup, tsokolate eh, ensaymadas, san miguel beer, etc. visit a kamayan perhaps? what do you think about them all too predictable, fear factor balut and isaw? avoidable no?

anyway, i can’t wait to read about your itinerary in case my ‘saveur in manila live!’ prayers are granted. or your menu for that event for that matter! wow! come to think of it, it must be the ultimate 20-course pinoy dinner!!!

And Mojito_Drinker, when I was in England studying, I learned to appreciate and whip up non-Filipino dishes that friends from different countries appreciated. But the Filipino food I never failed to serve, they always ate with gusto and the adobo and leche flan were unceasingly raved about. And the rice, the rice, how we ever make simply steamed rice so delectable must be such mystery to them. Nothing techy, nothing grand. I cooked (still do) rice the old-fashioned way.

Anyway, I think I have to get hold of this Saveur magazine. My apologies for my ignorance. Am a promdi through and through and this high-falutin’ stuff is kind of new to me.