Claude Tayag
Claude Tayag
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Chicharrific: Potion or poison?
by Claude Tayag - September 5, 2019 - 12:00am
What is it with Filipinos and chicharon?
The Apl of our eyes
by Claude Tayag - February 25, 2019 - 12:00am
Sometime last week, I received a text message from Cathy Villarba, a member of’s team management based in Manila.
Noche Buena with 12 siblings plus plus
by Claude Tayag - December 20, 2018 - 12:00am
I’ve always been asked how I got into cooking.
Bourdain’s last famous badass words
by Claude Tayag - June 14, 2018 - 12:00am
Paeans have kept pouring in since the shocking news about Anthony Bourdain, America’s most famous and well-loved celebrity chef, bestselling author and award-winning TV host.
Past, present, perfect dinner at Leon Gallery
by Claude Tayag - June 7, 2018 - 12:00am
What happens when you mix extraordinary art, antiques, food and Manila’s top 75 collectors for all things antiquarian? A big blast, that’s what!
That Negrense flair
by Claude Tayag - September 27, 2017 - 4:00pm
If I were to choose one province that could perhaps match my own Pampanga’s opulence (pardon my bias) when it comes to matters of the table and hospitality, I’d say it is Negros Occidental.
Close encounters with Anthony Bourdain
by Claude Tayag - June 10, 2017 - 4:00pm
‘My daughter was raised by a Filipina. She eats regularly at Jollibee in New Jersey,’ says Bourdain.  
Bourdain: ‘I’ve got to have lechon & sisig in my New York market’
by Claude Tayag - June 7, 2017 - 4:00pm
With two major food congresses held in Manila this year — Madrid Fusion Manila and the World Street Food Congress — it was highbrow vs. lowbrow, avant-garde vs. traditional, fine dining vs. street f...
Of tequila + chuba, chips + mahu, cooks + food books
by Claude Tayag - November 24, 2016 - 12:00am
While spud is another British-English word for potato, SPuDs is an acronym of a group of foodies who got together to create a line of premium potato chips or “crisps” as the Brits call them.
Hong Kong blues
by Claude Tayag - November 3, 2016 - 12:00am
China Blue by Jereme Leung is a hidden treasure of a restaurant located at the brand-new Conrad Hotel
What do Jamie Oliver, Bill de Blasio, Bob Dylan and William Shakespeare have in common?
by Claude Tayag - October 23, 2016 - 12:00am
The Spaniards are up in arms lately over British chef Jamie Oliver’s incursion into an iconic Spanish domain.
Connecting the culinary dots
by Claude Tayag - October 13, 2016 - 12:00am
Like all the other former Spanish colonies in the Americas, we Filipinos share more common cultural and religious heritage with them than we realize.
How Spain reconquered the world — with its cuisine
by Claude Tayag - September 29, 2016 - 12:00am
More than half a millennium ago, Spain became the world’s first superpower and was the largest empire in world history. It wielded its military, political and economic might with its sword, while spreading...
Pinoy cuisine gets Nobu-fied
by Claude Tayag - August 25, 2016 - 12:00am
In town last week was Nobu New York executive chef Ricky Estrellado, a Filipino who teamed up with Fil-Am Nobu Manila head chef Michael De Jesus for a two-night omakase (a meal where one leaves it up to the chef)...
Michelin-rated restaurants serving Filipino cuisine, whether here or abroad.
by Claude Tayag - July 29, 2016 - 12:00am
Turning 60 next month, I’d like to believe I’ve already done a lot of things, and been to a lot of places a lot of people only dream about when they turn 30.
Inspired by chef Anna Olson
by Claude Tayag - July 21, 2016 - 12:00am
In the early part of February this year, my wife Mary Ann and I had the Canadian couple, chefs Michael and Anna Olson, as guests in Balé Dutung.
The Peninsula at 40: ‘Da bes’ is yet to come
by Claude Tayag - July 7, 2016 - 12:00am
It is often said one reaches his/her peak in any profession at age 40. This may not be true for some, though, as there are late bloomers who would realize their full potential at a much later age.
Do 30 things in Davao (Concluded from Sunday)
by Claude Tayag - June 30, 2016 - 12:00am
Though available year-round, durian’s peak season starts around late July, August and September.
Do 30 things in Davao
by Claude Tayag - June 26, 2016 - 12:00am
Meet Du30, Davao’s top tourist attraction; try his  favorite carinderia foods; and listen to folks’ anecdotes about him and his taxi-driving habits at night.  
The making of the award-winning ‘bringhe’ in Washington, DC
by Claude Tayag - June 9, 2016 - 12:00am
Last May 25, I was tasked by the Philippine Embassy in Washington, DC to represent our country in the eighth annual Embassy Chef Challenge, the leading international culinary competition among the diplomatic community...
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