|Lifestyle Asia April 2013 issue|
Alright, my specialty includes Red Egg with Tomatoes and Basil, Corned Beef from London. Yes, the one that you open at the bottom using a key. Then for our soup, I prepared Sotanghon with 555 Spanish Sardines seasoned with Parsley. To refresh us, I timpla cold Black Gulaman. Of course, it's not a complete course without a dessert so I made the best ever Sabanana. You aren't familiar of that? Oh! It's the minatamis na saging in Filipino.
Baby, bring papa to the dining area...