Like with IPAs and extreme bitter hops (which I love, by the way, so keep them coming), rye flavouring is a divide among whisky drinkers. Some love rye, some hate it, and some just would prefer life without it. The tide is changing, however, and it’s for the benefit of the whisky world.
After two very successful fine dining concepts (The Chase, Collette), the chase hospitality group’s latest project is a quick service, grab n’ go seafood joint called little fin. It officially opens today.
Modern Filipino restaurant, Lamesa started offering Kamayan-style dinners a few months ago and they’ve become a hit. But what is Kamayan-style? We recently had the chance to experience it for ourselves.