filipino cuisine
Manam has opened a new branch at the Triangle, and we’re enjoying all of our old favorites, as well as some very intriguing new ones
A few of the dishes you *cannot* miss are the inihaw na petso, squid ink palabok, roasted bone marrow, and sizzling tendon kansi—which all pair nicely with a bit of wine
This version of tamale is closer to that of Kapampangans and uses rice flour cooked in coconut milk, and banana leaf in lieu of corn husk
The Michelin Guide lauds Kasama for an “ambitious, clever, and distinct” dining experience
Food blogger Panlasang Pinoy and YouTuber Ninong Ry weigh in on the issue
Chefs Tim Flores and Genie Kwon’s brainchild has been lauded by the likes of the New York Times and the Michelin Guide for its marriage of top-tier pastries and inventive takes on Filipino cuisine
“You just know the food’s going to be good when you can already smell it through your face mask,” I tell my colleagues
The beauty of bellychon is that it immediately cuts to the chase. Less mess, no carving, and *definitely* no leftovers
Give a person fish and it’ll last them a meal. Teach a person the types of fish prep and it’ll last them a lifetime
How chef Woldy Reyes went from questioning caldereta to championing the communal way of eating with bare hands, kamayan, in New York