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                    [Title] => Jumbo Japs: Jap food in monolithic doses
                    [Summary] => Japanese restaurants can be so ritualistically stiff. The interiors, the dishes, the ambience could be as funky as Ernie Baron teaching viewers about tectonic plates. So, if you’re someone striving to experience dining in all its James Brown glory – funky facades, funky food, funky atmosphere, approvingly funkadelic in all aspects – you’d tend to indulge your eyes and palates somewhere else. A Japanese restaurant which opened last January on Jupiter Street in Makati is all set to change the paradigm that Jap restos are staid, rigid and boring beyond belief.
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                    [Title] => Chef Rod and His Frogs
                    [Summary] => "Frog legs?" shrieked a young lady when informed that Chef Rod (Castro) of Holiday Inn-Mimosa was preparing a Frog Legs Chowder, infused with the flavors of Cajun spices. Where we come from, frog legs were ordinary; in Pampanga they are a delicacy and in French cooking they are treated like precious culinary gems.  Today they are a rarity and so we always welcome any dish that would have them as main ingredient. 


                    [DatePublished] => 2002-10-13 00:00:00
                    [ColumnID] => 133209
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                    [AuthorID] => 1479322
                    [AuthorName] => Lydia Castillo
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JUMBO JAPS

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                    [Title] => Jumbo Japs: Jap food in monolithic doses
                    [Summary] => Japanese restaurants can be so ritualistically stiff. The interiors, the dishes, the ambience could be as funky as Ernie Baron teaching viewers about tectonic plates. So, if you’re someone striving to experience dining in all its James Brown glory – funky facades, funky food, funky atmosphere, approvingly funkadelic in all aspects – you’d tend to indulge your eyes and palates somewhere else. A Japanese restaurant which opened last January on Jupiter Street in Makati is all set to change the paradigm that Jap restos are staid, rigid and boring beyond belief.
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                    [URL] => 
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                    [Title] => Chef Rod and His Frogs
                    [Summary] => "Frog legs?" shrieked a young lady when informed that Chef Rod (Castro) of Holiday Inn-Mimosa was preparing a Frog Legs Chowder, infused with the flavors of Cajun spices. Where we come from, frog legs were ordinary; in Pampanga they are a delicacy and in French cooking they are treated like precious culinary gems.  Today they are a rarity and so we always welcome any dish that would have them as main ingredient. 


                    [DatePublished] => 2002-10-13 00:00:00
                    [ColumnID] => 133209
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abtest

Bulusan alert level raised

May 21, 2007 - 12:00am

Business As Usual

Jumbo Japs: Jap food in monolithic doses

By Igan D’Bayan | May 22, 2003 - 12:00am

Japanese restaurants can be so ritualistically stiff. The interiors, the dishes, the ambience could be as funky as Ernie Baron teaching viewers about tectonic plates. So, if you’re someone striving to experience...

Food and Leisure

Chef Rod and His Frogs

By Lydia Castillo | October 13, 2002 - 12:00am

"Frog legs?" shrieked a young lady when informed that Chef Rod (Castro) of Holiday Inn-Mimosa was preparing a Frog Legs Chowder, infused with the flavors of Cajun spices. Where we come from, frog legs were...

Starweek Magazine