More than a year after the implementation of sugar tax, gov’t eyes taxing junk food next to address obesity among Filipinos
May 26, 2020
FOOD TRENDS
Goto Monster has new ice pop flavors perfect for when we can finally drink again
Move over mango sticky rice, passion fruit Goto Monster ice pop (with vodka) may just be our new fave
May 22, 2020
Shake Shack releases do-it-yourself burger kits
Their ShackBurger DIY kits are available for pickup from their Central Square BGC and SM Megamall branches
May 22, 2020
How to freeze fresh vegetables without losing their flavor and nutrients
When grocery runs are precious times out, buy vegetables in bulk and preserve some so you always have fresh ingredients within reach
May 22, 2020
10 vegan restaurants now open for delivery
For our vegan friends, here’s a variety of options from places that offer plant-based comfort food, from sourdough pizza to customizable non-dairy milk teas
May 19, 2020
Hairstylist Jing Monis is now open—for adobo and kamote cheesecake orders
In between virtual haircuts, the hairstylist has finally found the time to cook and he’s letting everyone get a taste through Jing Monis Kitchen
May 19, 2020
LU’s favorite fried chicken shack Sabong will be in Manila next week
No need to go to LU to try its famous fried chicken—it’ll be available via takeout and delivery in Manila soon
May 19, 2020
Saladstop is now open for pickup and delivery
They resumed operations in their respective branches at Burgos Circle, Central Square Mall BGC, Megamall, Power Plant Mall, and Salcedo Village
May 18, 2020
Gallery by Chele’s takeaway menu’s here—of course, it’s not packed in plastic
The restaurant will also maximize supplies to ensure there is no food waste by continuing its feeding initiatives to underserved communities with 500 meals prepared every Thursday
May 18, 2020
Krispy Kreme releases popcorn flavors inspired by their best-selling flavors
The doughnut brand teamed up with Chef Tony’s to bring you popcorn versions of their original glazed and chocolate glaze doughnuts
May 16, 2020