Saucy or dry; multicolored or strictly brown; wrapped or stripped; spicy or sweet; garlicky or truly vinegary. Adobo in all its forms took center stage
By Ivan Maminta and family. Makes for four servings: 300 g chicken breast, cubed 300 g pork belly, skin off, cubed 30 ml vegetable oil
South African chef Hylton Le Roux describes “Pan-Asian” as modern European cuisine with a local spin. He recognizes that Filipino food has a distinct sweetness,
Two years ago on a trip to Zamboanga City, I wanted to see Dapitan as well, curious about Jose Rizal’s place of exile. But I
The look like pinecones that just came out of a bonfire. With their rough texture, bumpy appearance and irregular shape, they’d probably be considered the
Manila Peninsula has a new chef—Samuel Linder. Some of you may know him from Aubergine fame, and if you do, expect plenty of good things.
The first time I tried Thai food was at a dinner given by a friend, Chito Recto. The invitation was to Flavors and Spices in
When I think of the Queen City of the South, its lechon is always top of mind. Which is why when I get the chance
The latest in global fashion, beauty, and culture through a contemporary Filipino perspective.
COPYRIGHT © LIFESTYLE INQUIRER 2022
