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🚂🔥 Who Really Drove the “Bicol Express”? Spicy Stew Sparks a North-vs-South Food Fight! 🌶️ The Philippines’ most lip-numbing comfort food isn’t just about pork, chilies, and coconut milk—it’s a tale of pride, trains, and a decades-long tug-of-war over who gets to claim the first simmering pot. 🌶️ Two Tales, One Stew The Bicolano side insists the dish is a hand-me-down classic called gulay na may lada—“veggies with chilies”—once ladled out by roadside vendors to hungry rail passengers heading for Legazpi. The Manila legend says Laguna restaurateur Cely Kalaw coined “Bicol Express” during a 1970s Malate cook-off—and heard the name literally roar past her window as the Tutuban-to-Bicol train rattled by. “It’s a tricky matter of your memories versus my memories,” shrugs one Bicolano food writer, capturing the sting behind the stew. 💬 Voices From Both Kitchens “I just wanted a punchier name for a punchy dish,” Kalaw once quipped, turning a regional staple into a national superstar. Proud Bicolanos fire back: “We were burning tongues long before Manila slapped a ticket on it!” 🌍 Global Sizzle British firebrand Gordon Ramsay recently dubbed Filipino food the “sleeping beauty of Asia,” nudging chefs worldwide to wake up and taste the spice. YouTube phenom Ninong Ry pours gasoline on the chili flames—his Bicol Express clips rack up millions of views and counting. 📊 Big Numbers, Hot Facts Heat index: Up to 100,000+ Scoville units when siling labuyo goes wild Protein punch: Pork-packed bowls can hit 20g per serving Fat warning: Coconut milk drives saturated fat north of 25g—guilty pleasure alert! Regional reach: 7+ mainstream variants, from seafood to vegan, now circle Manila menus and TikTok feeds 🔥 What’s Next? With railway revival plans and pop-up Bicol Express bars hitting Makati, expect the origin feud to flare anew—especially if Ramsay or Netflix drops by for a taste test. 💣 Bottom Line Whether born on a sweltering Bicol platform or christened in a chic Malate bistro, Bicol Express proves one thing: Filipinos will battle to the last chili for culinary bragging rights—and the world’s finally ready for the heat. 📚 Quick Backstory 1890s–1930s: The southbound rail—later nicknamed the Bicol Express—connects Manila to the chili-loving Bicol region. Pre-1970s: Bicolano vendors hawk anonymous coconut-chili stews to train travelers. 1970s: Cely Kalaw slaps the rail line’s name on her competition entry in Malate, Manila, and wins hearts (and tongues). 2000s–today: Viral chefs, OFW nostalgia and Ramsay’s shout-out catapult “Bicol Express” into global foodie lingo—while the origin story stays as fiery as ever.

Who else craves a hearty bowl of meaty goodness after a drink (or five)? 🍷We know we do. The Black Pearl Restaurant Guide - One Diamond winner, SEP Hong Kong, is set to launch a new dish: the 🇫🇷Bouilli de Boeuf 🇻🇳. A 17th-century rustic French classic reimagined with a modern Vietnamese twist, the stew boasts aromatic flavours and melt-in-your-mouth tender beef that will have you reaching for seconds. Stay tuned for its arrival! 📍@sephongkong, 19/F, H Code #HCODE #HCODEhongkong #SEP #BouillideBoeuf #NewArrival

A dish that redefines luxury: Giovanni’s exquisitely prepared rack of lamb. Grilled to a flawless medium-rare, these tender, juicy chops are artfully plated with seasonal vegetables and a velvety red wine reduction. Every bite is a harmony of richness and refinement, with the natural flavor of the lamb elevated by expert seasoning and balance. This is more than just a meal—it’s a culinary experience designed to impress the palate and stir the soul. Served with elegance and passion, Giovanni’s lamb chops embody the essence of Italian fine dining. A must-try for gourmets seeking bold flavor in a sophisticated setting. #GiovannisRestaurant #RackOfLamb #FineDiningToronto #ItalianCuisine #GourmetExperience #LuxuryDining #FoodieToronto #TorontoEats #PlatedPerfection #LambChopsLove #ElegantDining #CulinaryArt #AuthenticItalianFlavors #GiovannisSignature #MeatLoversParadise #UpscaleEats #ChefCrafted #TorontoRestaurants #DinnerGoals

R-HAAN invites you to celebrate the charm of the summer season with our exquisite creation: “Spicy Young Tamarind and Rayong Crab Roe Chili Dip.”Crafted with care and tradition, this signature dish features a delicately balanced chili paste made from young tamarind, tangy, fragrant, and full of natural goodness, topped with premium crab roe from Rayong, prized for its rich, creamy texture and umami depth. It is served alongside crispy, golden Pla Salid (gourami) from Bang Bo District in Samut Prakan. The fish is carefully selected from pristine natural waters, then gently shredded and fried to perfection, creating a light, airy crunch that enhances every bite. The dip is beautifully paired with a selection of fresh seasonal vegetables and herbs, including snowflake leaves, baby cos, red radish, makhuea khai tao (Thai eggplant), white turmeric, striped cucumber, and rose apple, each offering a crisp texture and refreshing finish, thoughtfully curated for a symphony of flavors and aroma in every bite. Beyond its delightful taste, this dish offers exceptional health benefits. Young tamarind naturally aids digestion and supports gut health, while the crab roe and gourami are rich in high-quality protein, calcium, and Omega-3 fatty acids, promoting anti-inflammatory benefits and boosting immunity. The accompanying herbs and vegetables are packed with antioxidants, helping balance the body and nourish the skin from within. Embark on a culinary journey through Thai heritage with this summer seasonal specialty, masterfully curated by Chef Chumpol Jangprai, Michelin-starred for six consecutive years. Reserve your experience: 📍 www.r-haan.com/reservation.php 📞 Tel: 095-141-5524 (10:30 AM – 11:00 PM) 💬 Line: @r.haan 📧 Email: reservation@r-haan.com

Dad + Sisig + FREE Beer = A perfect Father’s Day! Bring him to George and Onnie’s and make it a memorable celebration. TERMS & CONDITIONS: - Buy any Sisig dish and get 1 FREE beer on June 15, 2025. - Choose from these eligible Sisig options: Pork Sisig, Bangus Sisig, or Tofu Sisig. - Available Beer: Corona - Valid all day on June 15, 2025 for dine-in customers only. - Available at George and Onnie’s Finance Centre, Ayala Triangle Gardens, and Salcedo Village branches. - This promo cannot be combined with other discounts or ongoing offers. #FathersDayPH #GeorgeAndOnniesSisig

Nothing beats the classics: Beef Mitsado. Savor the timeless delight of our old-fashioned Beef Mitsado at Fira’s Kitchen. Our rendition, distinct from modern mechado, tells its tale through tradition. Picture this: choice cut beef, generously stuffed with succulent pork fat, slow-cooked in a rich tomato puree infused with aromatic herbs and spices. Each slice reveals a luscious center of fat, gracefully resting in a pool of vibrant red sauce. This is our heritage on a plate—a mouthwatering Beef Mitsado. At Fira’s Kitchen, we pay homage to its roots—a dish that ignites the palate with its 'mitsa'.

Bold, savory, and full of flavor! Our crispy pork garlic is the perfect dish for those who love a bit of crunch with a garlic twist. Dive into the deliciousness of tender pork with a satisfying crunch #arun #arunthairestaurant #tasteofthailand #restauransurabaya #restauranthailandsurabaya #kulinersurabaya #makanansurabaya #authenticthaifood

Experience a meaningful dining occasion with our “Crispy rice with prawns served with Lobster bisque”. This special dish harmoniously blends authentic Chinese culinary tradition with delicate flavors that symbolize prosperity and good fortune. ✨ Crispy rice with prawns represents growth and abundance. ✨ Lobster bisque, simmered with premium ingredients, embodies strength and prosperity. To enjoy, pour the Lobster bisque over the crispy rice, allowing the satisfying crackle to awaken the senses. Enhance the aroma with a touch of ginger, spring onion, and coriander, and then savor the rich, well-rounded flavor and delightful crispness in every bite. ________________ สัมผัสประสบการณ์แห่งการรับประทานอันเปี่ยมด้วยความหมายกับเมนู ข้าวพองซุปมังกร เมนูพิเศษที่ผสานศาสตร์แห่งอาหารจีนต้นตำรับ ไม่เพียงมอบรสชาติที่ละเอียดอ่อน แต่ยังสะท้อนถึงความรุ่งเรืองและพลังแห่งโชคลาภตามความเชื่อของชาวจีน ✨ ข้าวพอง เปรียบดั่งความเจริญงอกงาม ✨ ซุปมังกร เคี่ยวจากวัตถุดิบล้ำค่า เป็นตัวแทนของพลังและความมั่งคั่ง เสิร์ฟพร้อมวิธีรับประทานเฉพาะตัว เทน้ำซุปร้อนลงบนข้าวพอง ให้เกิดเสียงกรอบเบาๆ เติมขิง ต้นหอม ผักชีเล็กน้อย แล้วลิ้มรสความหอมกรุ่น กลมกล่อม เคล้ากับซุปเข้มข้น สัมผัสกรุบกรอบในทุกคำ 𝐁𝐨𝐨𝐤 𝐧𝐨𝐰 Chope: https://cho.pe/HeiYin 📞 080-964-5423 📲 Instagram: @heiyinbangkok 📲 Whatsapp: (+66) 080 964 5423 📌 3rd Floor, Gaysorn Centre #bangkok #bangkokfood #GaysornVillage #EatAtGaysorn #heiyin #heiyinbangkok #chineserestaurant #chinesefood #chinesecuisine #chinesepremium #cantoneserestaurant #cantonesefood #cantonesecuisine #HEIYIN #喜宴 #粤菜 #中国菜 #下午茶 #泰国曼谷 #曼谷美食

🇮🇹✨🎶 Madame Ratatouille: due storie, due passioni, due anime unite dall’amore per la cucina. Silvia, che ha scoperto la passione per la cucina preparando pappe per i suoi due bambini, oggi crea piatti ricchi di fantasia, a base di ingredienti freschi e sani. Claudia, cresciuta tra i profumi della cucina del centro Italia, ha una grande passione per i lievitati dolci e salati. Nonostante le loro diversità si completano perfettamente, portando in cucina il meglio di entrambe. Il "TAO di cavolo nero e tartufo" è il piatto che hanno creato per noi: simboleggia l’armonia tra due energie opposte. Alla base una cremosissima bechamel con condiburro al tartufo bianco e un tocco extra di crema al tartufo bianco per esaltarne il gusto. Una quenelle di broccoli e cavolo nero, arricchita con olio d’oliva al tartufo bianco e decorata con scaglie di tartufo estivo T&C, cipolla fritta per donare croccantezza e un tocco di purea di carote. Innovazione e gusto sono serviti! Leggi tutta l'intervista a Silvia&Claudia qui ➡️ https://shorturl.at/yHNXa ---------- 🇬🇧✨🎶Madame Ratatouille: two stories, two passions, two souls united by the love of cooking.Silvia has discovered the passion for cooking making baby food for her two chidren, today she creates plates full of imagination based on fresh and healthy ingredients. Claudia was born together the scents of central Italy cuisine and she has a huge passion for sweet and savoury leavened products. Despite their differencies they complement each other perfectly. They have created a special dish for us TAO of black cabbage and truffle, it symbolizes the harmony between two opposite energies. At the base of this recipe there are a creamy bèchamel with condiment based on butter with white truffle and then an extra touch of white truffle cream to enhance the taste. A quenelle of black cabbage enriched with condiment based on olive oil with white truffle and decorated with T&C summer truffle slices. Add some crispy onions and a touch of carrots purea. Here we are with innovation and taste ! Read the interview with Silvia&Claudia here ➡️ https://shorturl.at/yPUlK

Indulge in the opulence of our Truffle Gyu Ishi Nabe, where luxurious truffles meet succulent Japanese beef in a symphony of flavours. Served sizzling hot in a traditional stone pot, this dish offers a unique, aromatic experience that elevates your dining to new heights 🌟⁠ ⁠ Perfect for those chilly evenings or whenever you crave something truly special. Come in and treat yourself to a dish that's as exquisite as it is comforting 🍲💫⁠ ⁠ 📍 Your table is waiting — join us for an unforgettable meal at 443 Joo Chiat Road!

A taste of luxury on a plate! 🦌✨ Our Springbok Carpaccio is a feast for the senses—delicately sliced and drizzled with extra virgin olive oil, topped with sweet white grapes, tangy gooseberries, and a crunchy pumpkin seed & walnut dukkha. Finished with delicate micro leaves, it’s a perfect harmony of flavours and textures. 📍 Find us at Eagles Landing, Randpark Ridge 👉 Book your table now at the link in our Bio 📞 Call 011 794 2483 to reserve! Indulge in this exquisite dish at The Sassy Italian—because you deserve something extraordinary! #SpringbokCarpaccio #FlavourAndFinesse #TheSassyItalian #GourmetGoodness

Indulge in the opulence of our Truffle Gyu Ishi Nabe, where luxurious truffles meet succulent Japanese beef in a symphony of flavours. Served sizzling hot in a traditional stone pot, this dish offers a unique, aromatic experience that elevates your dining to new heights 🌟 Perfect for those chilly evenings or whenever you crave something truly special. Come in and treat yourself to a dish that's as exquisite as it is comforting 🍲💫 📍 Your table is waiting — join us for an unforgettable meal at 443 Joo Chiat Road!

🌟 Experience the Flavors of India at Bombay Takeout! 🌟 Welcome to Bombay Takeout, your ultimate destination for authentic Indian cuisine! 🍛✨ Indulge in a culinary journey filled with rich spices, vibrant colors, and tantalizing aromas that will transport your taste buds straight to India. 🔥 Our Menu Highlights: https://bombaytakeout.com/tiffin-plans/ Mouthwatering curries bursting with traditional Indian flavors. Tandoori specialties straight from the clay oven. Flavorful biryanis cooked to perfection. Vegetarian delights that will delight even the most discerning palate. Delectable desserts to satisfy your sweet cravings. 🛵 Order Online: Craving Indian food? Order online now and enjoy the convenience of delicious meals delivered straight to your doorstep! 🚚💨 🎉 Special Offers: Stay tuned for our exciting promotions and special offers to make your dining experience with us even more delightful! Follow us for the latest updates, mouthwatering food photos, and more! Let's embark on a culinary adventure together. 🌶️🥘 #BombayTakeout #IndianCuisine #AuthenticFlavors

Reshedaar Gosht ki Haleem 🤌 A beloved dish from the Hyderabadi cuisine which comes from the word, Harees. The Arabic word, Harees dates back to the 10th Century, when Arab scribe Abu Muhammad al-Muzaffar ibn Sayyar compiled a cookbook of dishes popular with the "kings and caliphs and lords and leaders" of Baghdad. "The version described in his Kitab Al-Tabikh (Book of Recipes), the world's oldest surviving Arabic cookbook, is strikingly similar to the one people in the Middle East eat to this day" it reported. The Harees was cooked as the Arab empire was extended to different parts of the world. Harees was introduced in the Indian Subcontinent by the Arab soldiers of the Hyderabadi Nizam's army to the city. Today, Harees is still available in the Arab quarter of Hyderabad, an area called as Barkas, where the dish is called Jareesh. Later on, the people of Hyderabad modified it to suit their palate thus creating modern "Haleem" Satisfy your Haleem cravings, now serving in Kokapet 📍 Mushk Authentic Hyderabadi Cuisine, Kokapet Terminal, Kokapet #food #foodstagram #haleem #hyderabad #iranihaleem #hyderabadibiryani #finedining #kokapetrestaurants

Sweet Meets Savoury in Our Signature Date ‘N Egg! Say hello to Khorma Tokhmemorgh, a unique Iranian dish that combines the rich sweetness of Medjool dates and the savoury goodness of organic eggs. Topped with creamy Persian feta and wrapped in soft, warm flatbread. Popular for breakfast or a light meal, it’s comforting, flavourful, and unlike anything you’ve tasted before. Visit DelCafé and experience it for yourself! 📍199 Park St, South Melbourne VIC 3205, Australia