The best Japanese restaurant in the country is in Cebu
In 1995, Hiroyuki Sakata was offered a job in the Philippines to manage a small resort in Kawhagan Island, 10 km from Mactan.
July 18, 2019
In 1995, Hiroyuki Sakata was offered a job in the Philippines to manage a small resort in Kawhagan Island, 10 km from Mactan.
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.
Ever since a chef told me that clams are safer to eat than oysters or mussels, I haven’t been afraid to order clams whenever I see them in restaurant menus.
My first taste of Thai food was at a dinner hosted by my friend, Chito Recto. I went crazy. The green mango salad blew my mind.
Inez Gamboa lets her adobo simmer for more than two, or sometimes, four hours, until the meat turns into shreds.
Whenever my dear friend Rica Dakudao-Buenaflor talked about the food she has discovered and has grown to love in Bicol
One of the best sardines I’ve tasted is made by a family of artists.
At first glance it looks like a regular juicy beef hamburger. Once you take a bite, however, you’ll know this isn’t what you first thought it was.
My daughter Juno recently turned 4, so we had a small lunch for family in our home to celebrate.
My recollection of chef Chele Gonzalez’s first foray into discovering local ingredients was how excited he was about the alibangbang (Bauhinia monandra)
The latest in global fashion, beauty, and culture through a contemporary Filipino perspective.
