I saw a post by a former colleague who said we are not ready for the Michelin Guide because of people like Erik Matti who undermine our efforts to promote our very own culinary heritage.
Although I have my own take on that Matti-Toyo Eatery brouhaha months ago, I have to agree with what my former colleague said, sadly (and this is not limited to just fine dining places like Toyo).
The #MichelinGuide finally arrives in the #Philippines 
! With the 2026 edition, this makes the country Southeast Asia’s 5th to get a Guide after #Singapore 
, #Thailand 
, #Malaysia 
, and #Vietnam 
.
The Noma Guide to Fermentation
by René Redzepi
Very much the advanced guide to "Wild Fermentation" I posted yesterday. More details, more scientific, more "modern" methods to achieve the same results.
For example, traditionally one would make sauerkraut in a container with weight on top to avoid moulding; but once you understand the concept of how LAB works - it's a matter of using a vacuum container. Very useful for space-poor household or experimenting new ideas.
And speaking of ideas, the recipes in this book are beyond imagination, yet all make sense once you understand the concept. If you have any hospo-grade equipment at home, this book might contain addictive materials.
And makes a great coffee table book - bloody expensive though.
