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In this issue

We’re 19 years old! As the longest-running monthly culinary magazine, COOK Magazine has published thousands of recipes and featured thousands of restaurants. It’s amazing that after close to two decades, we still have so many recipes to share, so many places to visit and so much food to try. Like any true foodie, we just can’t get enough. This issue is also special from a personal standpoint. During the production of our April issue, I was busy making preparations for my wedding to one of our contributors, pastry chef and restaurateur Gel Salonga (now Salonga-Datu). As I write this Editor’s Note, I am on our honeymoon, in Japan. While I’ve been to Japan decades ago, I hardly remember any details, apart from visiting food halls in department stores and getting “free tastes”. It’s still the same now, with most of the stalls offering free samples of their goods. Gel and I picked Japan and South Korea for our honeymoon because whenever we eat out, we usually end up eating at either Japanese or Korean restaurants. True enough, as soon as we landed and got settled, we were off to the nearest convenience store to sample the cheap, high quality food on offer. We’ve been to Tokyo and Osaka, and heading to Seoul next. So far, there have been a lot of hits and a few misses. While we could’ve planned our meals and itinerary, we purposely left our schedules flexible, opting to walk around and stopping at restaurants when we got hungry. What I’ve realized so far is that Japanese food in the Philippines is at par with what we’ve had in Japan. In general though, we couldn’t have picked a better destination. Seoul beckons and we’re raring to sample what South Korea has to offer.

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