Adobo with a Singapore touch
It’s lovely to be reunited with people who’ve enriched you and made you better. As such, time with Violet Oon, the doyen of Singapore cuisine and Peranakan food, is always
It’s lovely to be reunited with people who’ve enriched you and made you better. As such, time with Violet Oon, the doyen of Singapore cuisine and Peranakan food, is always
Nüwa refers to the mother goddess of Chinese mythology who is responsible for creating mankind and saving the world from destruction. It is also the name of one of the
What started out earlier this year as an Instagram account of food pics has become a small-scale business where the only item sold is a “very veggie” burger. Bea Ledesma,
Instagram food account @ahomekewk, created by our former publisher Bea Ledesma—of chefs- and stars-approved veggie burger fame—is not a one-dish wonder. In a new collab with long-time friend and chef Miko Calo, A Home Kewk takes on adobo made meatless
The so-called adobo war waged last month all boils down to semantics. When one side used the word “standardization,” the receiving end perceived it as coming up with a uniform
In the house I grew up in, my grandma made two kinds of adobo, none of which had soy sauce. The first one, my favorite, is her crispy adobo—deep-fried pieces
First, they came for the adobo. What’s next on the “standardized” Filipino menu and why are we doing this?
With his brooding good looks, Ricardo Cepeda was destined for a life in the public eye. Before he made his name as an actor in movies like “Una Kang Naging
Think of Filipino food, and it’s nearly impossible to imagine it without meat. That’s because most Tagalog and Kapampangan dishes, which comprise the country’s mainstream menu, have pork, beef, chicken
I grew up in Morong, Rizal, a place where people create unique dishes like pinugot and balaw-balaw (both shrimp dishes). I also grew up in a family that knows
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