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If there is baklava, there is madness. 
At Sophia’s, the baklava is so good, it haunts me. The crisp layers of filo pastry are filled with walnuts and pistachios and a dash of honey  sweetens it. It is pure and honest, not at all extravagant or fancy. At Sophia’s, food is kept simple and tasteful.
                    [DatePublished] => 2008-07-31 00:00:00
                    [ColumnID] => 133272
                    [Focus] => 0
                    [AuthorID] => 1377770
                    [AuthorName] => Jennifer Ong
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
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                    [Title] => Liwayway the oil
                    [Summary] => In years past Liwayway was gawgaw or starch which our mothers used for thickening sauces and our lavanderas applied to cotton clothes so they stayed stiff and did not crumple easily. Liwayway was likewise a magazine (we forget if it was a weekly or a monthly) which had original novelas. We are not aware if the magazine is still publishing, but we know that the gawgaw is still being sold. Now comes Liwayway Cooking Oil, produced by the same company, now called Liwayway Marketing Corporation.


                    [DatePublished] => 2005-03-13 00:00:00
                    [ColumnID] => 133209
                    [Focus] => 0
                    [AuthorID] => 1479322
                    [AuthorName] => Lydia Castillo
                    [SectionName] => Starweek Magazine
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CHEF MERVYN

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                    [ArticleID] => 76348
                    [Title] => A hauntingly good restaurant
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If there is baklava, there is madness. 
At Sophia’s, the baklava is so good, it haunts me. The crisp layers of filo pastry are filled with walnuts and pistachios and a dash of honey  sweetens it. It is pure and honest, not at all extravagant or fancy. At Sophia’s, food is kept simple and tasteful.
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                    [Title] => Liwayway the oil
                    [Summary] => In years past Liwayway was gawgaw or starch which our mothers used for thickening sauces and our lavanderas applied to cotton clothes so they stayed stiff and did not crumple easily. Liwayway was likewise a magazine (we forget if it was a weekly or a monthly) which had original novelas. We are not aware if the magazine is still publishing, but we know that the gawgaw is still being sold. Now comes Liwayway Cooking Oil, produced by the same company, now called Liwayway Marketing Corporation.


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A hauntingly good restaurant

By Jennifer Ong | July 31, 2008 - 12:00am

If there is baklava, there is madness. At Sophia’s, the baklava is so good, it haunts me. The crisp layers of filo pastry are filled with walnuts and pistachios and a dash of honey  sweetens it. It is...

Food and Leisure

Liwayway the oil

By Lydia Castillo | March 13, 2005 - 12:00am

In years past Liwayway was gawgaw or starch which our mothers used for thickening sauces and our lavanderas applied to cotton clothes so they stayed stiff and did not crumple easily. Liwayway was likewise a magazine...

Starweek Magazine