More articles about: filipino food

 
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Chef Jam Melchor is clamoring to make food a national heritage and you should, too.
Chef Jam Melchor is on a mission: to take Philippine cuisine up a notch by lobbying to make it a national heritage. “It’s misunderstood,” he says. “People think it doesn’t have its own identity. It always comes secondary to foreign cuisines. When ...
 
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Sangkap is all about changing the way you understand Filipino cuisine.
Despite its sinister interiors—gray walls, long blackboards, and deep brown tables and chairs—there is something immensely festive about Sangkap, a newly opened restaurant on Captain Javier Street in Pasig.Perhaps it's the brisk service, the number of tables occupied the time we visited, ...
 
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Clinton Palanca proposes a radical solution to being noticed on the global stage. Step 1: Don't care so much.
After many long years of wandering unloved in the wilderness, Filipino food has finally gone from being continually “on the cusp of being the next big thing,” to emerging from the shadows and moving into the limelight. At long last, our cuisine ...
 
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People will interpret our cuisine the way they like. We wanted this so we have no choice but to deal with it.
It was in 2012 when Andrew Zimmern boldly declared that Filipino food was going to be the next big thing. He went on the record on TODAY.com, predicting, “Two years from now, Filipino food will be what we will have been talking ...
 
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It's time for Filipino produce. And farmers, too.
If this is the time for Filipino cuisine, then it may well be the time for Filipino native produce and ingredients, too. One exciting offshoot of the hard-fought campaign to popularize Filipino cuisine on the international stage is that it may also ...
 
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Agos merges different cuisines to represent the ultimate Filipino fare.
“Here, we pronounce it pa-eh-lya,” corrects Chef Mike “Tatung” Sarthou good-naturedly as we scan through the seven-page selection of his new restaurant, Agos. “It’s a dish that’s already become a part of Filipino cuisine, and in the Philippines, we call it pa-eh-lya not ...
 
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Tourism and economics and money and marketing efforts aside, would it really be so bad if the world never fell head over heels for Filipino cuisine?
Every time a foreign chef or authority on food comes over for a visit, they are inevitably bombarded with these questions: What do you think of Filipino food? Which Filipino restaurants have you tried? Why hasn’t Filipino cuisine been successful on a ...
 
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Master Chef Asia's Lica Ibarra is inciting a revolution of Filipino flavors.
We arrive at Kartilya and find the staff getting ready for dinner service. Over the next half hour, they prepare tables, setting woven placemats on dark, polished wooden tables typical in any traditional Filipino home. A bartender polishes a cocktail shaker and lines colorful ...
 
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The premium on dining on locally sourced, organic ingredients is slowly fading, replaced by its equally overpriced sibling, imported ingredients.
News flash: local is out; imported is, once again, in. Like all fads, the premium on dining on locally sourced, organic ingredients is slowly fading, replaced by its evil, and equally overpriced sibling, imported ingredients. The more of them flown in, the better. ...