It has been entertaining to listen to how friends abroad managed to cook Filipino food during the lockdown. Ingredients are...
MANILA, Philippines — It was her frustration with the lack of good Filipino food in London that inspired Mae...
My first book on Filipino food took me up north in Ilocos to down south in Tawi-Tawi for three...
At Hapag Private Dining, tucked behind a lugawan on Katipunan Avenue in Quezon City, chefs Thirdy Dolatre, Kevin Navoa and Kevin Villarica
Serving Filipino food to a market that hardly knows anything about the cuisine, let alone the Philippines, can be both an advantage and a disadvantage.
There'll be Nashville hot fried chicken sliders, Filipino BBQ chicken skewers, and heirloom tomato soup, among others.
How can banana flavor be further incorporated in a banana cue? Filipinos being Filipinos poked fun at the mystery.
Germany was the last leg of the cultural diplomacy program of the Department of Foreign Affairs’ “Kulinarya: A Culinary Tour with Chef Myrna Segismundo.”
Team Kulinarya is a group formed to present Filipino food to four European cities—London, Brussels, The Hague and Berlin. The team was composed of three chefs, Myrna Segismundo, Jill Sandique and Raul Ramos, with me as writer to chronicle the activities and to give a talk on Filipino food.
Filipino food is something we’re all familiar with—but it’s always a welcome surprise when these well-loved and familiar dishes are prepared at a higher level.
