When people ask me what I do for a living, rarely is it understood what I do as a wine sommelier/enogastronomist.
I love Filipino food. But other than adobo and rice - I don’t cook it. There’s too much chopping and cutting, a lot of frying and the smell of garlic (although I love the taste!)! So when I hear that another Filipino restaurant, newly opened, has again caught the attention of Toronto food reviewers, I am excited at the thought that there’s another table where I can enjoy my native dishes.