In April, we trekked to Poblacion, Makati to a then-newcomer Filipino restaurant called Esqinita, chef Rob Pengson’s comeback. As we ate our way through its colorful and karinderya-inspired menu, Pengson
Want to know the difference between these local stews? Check out this guide
A wise woman (actually a meme) once said that the holiday season is just a series of days with varying degrees of drunkenness. From the first week of December until
What do you serve dreaded Christmas crashers? What if you don’t celebrate the holidays but have to put on your yuletide apron for guests? These hosts serve up personal and
Drinking aficionados would know that the measure of a good bar is the presence of a tap. Not a water tap, but sure, that too is a great indicator. But
Inventiveness, creativity, and boldness are words that can be used to best describe Filipino street food. Whoever thought of eating underdeveloped birds, grilled squares of blood, and intestine skewers deserve
Earlier this December, Toyo Eatery, with its mandate of taking the essence of Philippine flavors, traditions, and techniques and applying it to fine dining, were included in the Grand Gelinaz!
It’s hard to imagine that something as curated as Sen-ryo Philippines has its roots in kaizen or conveyor belt sushi. From a seemingly mass produced and rather pressing kind of
Ah, the dreaded holiday potluck lunch season has come. If you are one to cook and is expected by your whole clan to show up each year with your specialty
Among many other things, the poor shouldn’t be blamed for price hikes on their food choices
The latest in global fashion, beauty, and culture through a contemporary Filipino perspective.
