COOK MAGAZINE - August 2018

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With the rains constantly showering the metropolis these past weeks, there is nothing better than staying home to enjoy hot home cooked meals. If ever there was a time to cook “comfort food”, this season is it. For a lot of Asians, comfort food means a steaming bowl of noodles with broth. Whether it be fragrant pho, savory ramen, spicy laksa or La Paz batchoy, each culture usually has a few noodle soups up their sleeves. Chefs Bruce Lim and Day Salonga share their favorite noodle soup creations this month in the hopes of inspiring our readers to create their own versions of comfort in a bowl.
Of course, noodle soups don’t have a monopoly on soothing tummies of wet and windy days. For me, cooking and eating stews have the same ability to relax and comfort. I always find satisfaction in transforming a cheaper cut of meat into a delightful meal just by adding a few ingredients and letting time and a low fire do their thing. Of all the stews I’ve cooked, Boeuf Bourguignon easily makes my top 3.
For those who can’t find the time to cook, are too lazy (everyone has those days) or would like to try out new restaurants, we suggest visiting a few of those we’ve been to recently. Asian Taste serves Chinese food with specialty dishes from all over Southeast Asia. The Red Piano, a “gastro lounge”, serves the best dishes from around the globe. La Spezia Manila, an Italian dining destination in the heart of Quezon City serves authentic dishes that are so much better than the typical pizza and pasta joints we normally get. For Thai food lovers, there’s no better place than Benjarong.
And with their modern take on classic Thai flavors, you can get a glimpse of the potential of Asian cuisine for modern dining.
If summer is for dieting and eating light, then the rainy season gives us an excuse to sit back and indulge. Keep dry, stay warm and cook your favorite comfort food while listening to the pouring rain from the safety of your kitchens.

COOK MAGAZINE Magazine Description:

Being the oldest monthly culinary magazine in the Philippines, Cook Magazine continues to evolve and adapt to the interests and demands of our readers and supporters. We at Cook Magazine pride ourselves with providing our readers and advertisers practical, kitchen-tested recipes from our country’s top chefs and food experts, local and international dining destinations and food-related features and event partnerships. We look forward to leading the way in sharing our love of food for years to come.