By Vida Lacano
For most working people, Friday nights usually call for sessions of sizzling sisig and buckets of beer. Friday night ends, the inuman wraps up and people go home. It’s a typical weekend cycle for some.
By Cathy Yamsuan
One bite of chef Ainer Ebue’s chicken roll and I was back in my Lola Carlota’s kitchen. In Sta. Cruz, Manila. In 1978.
By Angelo Comsti
It may not have been their intention, but when Francis “Kiko” Dy and Jessica Gallegos, the young duo behind artisanal sausage brand The Butchery, talked about the delectable food they found in Isabela, I took it as an invitation to visit a place many people know only for its pancit cabagan.
By Norma Chikiamco
The macaroni and cheese glistens under the glare of the evening lights, a golden crust of Cheddar cheese spread over curls of elbow macaroni—inviting, unapologetic, conjuring images of home-cooked meals eaten in the comfort of a warm kitchen. Beside it the meat loaf drips with a rich brown gravy and looks equally tempting.
By Raoul J. Chee Kee
From the outside, Banzai looks like an office building, spare and boxy save for a few standees announcing the specialties. Inside, however, is an open layout of live cooking stations taking up most of the middle portion.