Part 3 of my July cocktail series featuring thirst-quenching libations every Wednesday this month. Glug, glug, glug, glug…

An inspired dish from the creative chefs at Buddakan.

My very first and successful attempt at one of my favorite classic Filipino treats. An interesting amalgamation of flavors, bibingka fuses together a simple rice flour cake with coconut milk, salted eggs and cream cheese.

Alas, my very first Filipino recipe. With a twist, nonetheless. And a bon voyage to us!

Our trip to Costa Rica is T-minus 32 days. We have to conquer 2 volcanoes, climb a mountain at 3800m (12,467 ft. for my fellow Americans), survive in the rainforest and dive 20m down into the ocean. So yeah, we’re remotely trying to eat healthy and shape up.

Oooops! I did it again. It’s like an abusive relationship that you can’t leave because it’s THAT good. You know what I’m talking about. Oh sweet Chinatown.

This is a tale of my love/hate relationship with Chinatown.

I was a late bloomer. The California roll was my idea of sushi. Meanwhile, all my trendy friends ordered sashimi. I was determined not to let some squishy, raw fish bring me down. I wanted to be cool and look at me now!