Championing Boholano cuisine
As someone keen on learning about and promoting regional cuisine, I made it my personal mission to bother Kata Agmata, One-Of Collection’s director of marketing,
Menu
As someone keen on learning about and promoting regional cuisine, I made it my personal mission to bother Kata Agmata, One-Of Collection’s director of marketing,
Helm is back in kitchen action, with chef Josh Boutwood releasing his most personal menu to date. The fine-dining restaurant started accepting reservations last week
They met only a few months ago and hadn’t tasted each other’s food, but the chefs of Savage and Hapag didn’t think twice about
There’s a new batch of chefs who show great promise. Like many others, they come equipped with proper techniques and the flair to develop
Chefs have been spicing up the uneventful local restaurant scene lately via collaborations with fellow chefs for special one-off meals. But while it gives diners
By the time this sees print, Josh Boutwood will have changed his menu at Helm
Josh Boutwood’s casual, woodfire-centric dining establishment, where diners dive into large slabs of meat or grilled tuna jaw.
It’s hard to tell what’s on Josh Boutwood’s mind. Three days before he opened Helm, his newest restaurant, he still had no clue what to serve his guests.
At the moment, my favorite way to cook is using a wok.
Josh Boutwood always swings for the fences. At 31, he has collected golds, silvers and bronzes at the Philippine Culinary Cup—even the Chef of the Year award, not once, but twice.
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