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"The cuisine of the Philippines turned out to be a huge surprise. A meal prepared for me by artist and gourmand Claude Tayag, in Pampanga, now rates as the best of my entire life. In particular was a seafood kare-kare stew made with prawns whose heads you ripped off to allow the fat to dribble into the sauce." –Simon Majumbar, Author of Eat My Globe: One Year to Go Everywhere and Eat Everything
