MANILA—Putting quality over profit during inflationary times, Manila restaurant manager Ely Cundangan has refused to mess with her signature beef marrow stew—the same amount of onions must go in the pot no matter what.
“Our ingredients have become so expensive that we are almost earning nothing. But we can’t change the recipe,” said the 76-year old Cundangan, taking a break from cooking to man the cash register. “Our customers will surely notice, and we want to keep our customers happy.”
