The menu featured pass-around antipasti like barquillos cylinders with chive mousse duet, salmon roe and prosciutto crisp, fried squash flowers stuffed with ricotta espuma wrapped in prosciutto ...

Finally, the late-night cocktail closed the day out with toasted barquillos and latik, mixing crispy texture and caramelized sweetness. The chosen Venchi chocolate to pair with this was the Espresso ...

We started our Filipino food tour having a popular food in the Philippines, the flavourful and garlicky arroz caldo. We made our way into the centre of Iloilo City to Roberto’s to try their ...