My first book on Filipino food took me up north in Ilocos to down south in Tawi-Tawi for three...
The launch of “Kain Na: An Illustrated Guide to Philippine Food” (RPD Publications, 2019) at the Shangri-La at the...
The topic was chicharon, deep-fried pork belly and rind, with Claude Tayag presiding in an event at Unilab’s MusKKat...
The sight of a mound of crayfish (or crawfish) in a Sofitel function room brought me back to Sweden....
Cocktails always precede fine dining, as they did at Anya’s Samira Grill in Tagaytay. Small bites were passed around to...
To signal the opening last week of the Lechon Festival at the Mactan Midtown in Lapu-Lapu City, Cebu, there...
Aspiring food writers look for reliable food guides when visiting a city, town or province in the country.
In 1970, Administrative Order 134 from the Department of Health (DOH) prohibited the sale of vinegar that contains artificial matter
Out of the ashes—or, more accurately, lahar—has risen an oasis of sorts in Porac, Pampanga, which had been desolate after the eruption of Mt. Pinatubo in 1991.
My recollection of chef Chele Gonzalez’s first foray into discovering local ingredients was how excited he was about the alibangbang (Bauhinia monandra)
