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                    [Summary] => Oftentimes, I am asked and ask people if a newly opened restaurant is expensive. There’s nothing wrong with that. We all want value for our hard-earned money. Or, as my good friend chef Myrna Segismundo says, "volume for money," referring, of course, to buffets, which Filipinos are fond of.


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CIBO AND CAF

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Experiencing the finer things in Italian cooking

By TURO-TURO By Claude Tayag | November 27, 2003 - 12:00am

Oftentimes, I am asked and ask people if a newly opened restaurant is expensive. There’s nothing wrong with that. We all want value for our hard-earned money. Or, as my good friend chef Myrna Segismundo says,...

Food and Leisure