Smoked ‘chicharon,’ homemade bacon, pork and beans–what this chef does with pig meat is nothing short of amazing
By Clinton Palanca
On a night when every other restaurant in Bonifacio Global City has raucous crowds spilling out onto the pavement, there is only cathedral-like silence within the sepulchral darkness of Premio, among the first restaurants one encounters when turning in from Edsa, and which one would expect to be bustling.
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