filipino cuisine

nolisoli eats agimat at ugat-12
The legend of Agimat continues with its latest concept ‘Ugat’

It’s been a tough time for Poblacion, but Agimat at Ugat is out to prove that new concepts—like budding sprouts—can take root and flourish

Christina Sunae’s “Kusinera Filipina” will finally be in bookstores in February

Here’s something to look forward to next year: chef Christina Sunae’s second cookbook, “Kusinera Filipina,”…

Palapa is the Maranao condiment you need to spice up scrambled eggs

“Mindanao gets a bad rap for having a long history of political turmoil and tensions,”…

NYC’s first plant-based Filipino eatery serves sisig ‘waygu.’ It’s not what you’d expect

Think of Filipino food, and it’s nearly impossible to imagine it without meat. That’s because…

Manam’s crispy sisig, pancit palabok and other faves now come in bento boxes best for hungry budgetarians

Yes, it’s a well-known fact that homestyle cooking always makes for a satisfying meal but…

Rebolucion by Chef Laudico: Poblacion’s new buffet brings out the best in Filipino cuisine

While there is no disputing Poblacion’s place in Manila’s dining and drinking scene—recent years have…

A brief history of our acidic affinities

We wince like we are in pain. Our faces portray discomfort as if we were…

An inside look at how Noma’s René Redzepi reimagined Filipino food

Earlier this December, Toyo Eatery, with its mandate of taking the essence of Philippine flavors,…

Meet Metiz, Karrivin’s new restaurant with a focus on Filipino flavors and fermentation

“Curing is caring,” “Age matters” read two short bond papers posted on one of two…

Sisig, inasal, and other Filipino dishes wow at gastronomy congress in Spain

How do you describe Filipino cuisine to people of different nationalities who only have a…