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More articles about: filipino food
Chefs Kevin Navoa and Thirdy Dolatre's immersion into the often overlooked food culture of the Cordilleras has culminated in a love letter to nostalgia and warmth.
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This Makati hole-in-the-wall flips Filipino classics into something that just makes sense.
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Mouthwatering Lamb Adobo. That’s the pitch.
Nothing beats coming home to family and the dishes you grew up liking. This is the experience that awaits you when you dine at Apo Filipino Heritage Restaurant in Makati.The brainchild of the Kazemis, who also own Izakaya Hamachi and Persia ...
Founder Chef Vicky Rose Pacheco also shares the secret to the restaurant's staying power.
Vicky Rose Pacheco can be considered one of the pioneers of modern Filipino cuisine in the Philippines if we go by the year Sentro 1771 was conceptualized and opened in 2002.The Le Roche Switzerland-educated chef admits that she did not ...
At the International Manila Food Festival's “Rising Sons” dinner, award-winning chefs Lordfer Lalicon of Kaya Orlando, USA, and Danny Cancino of Mineral, Toronto, Canada, reimagined Filipino flavors for a global audience.
The inaugural International Manila Food Festival (IMFF) brought together a group of internationally acclaimed Filipino chefs to make a powerful statement: to showcase Filipino cuisine on the global stage. The four-day celebration took place at the Newport World Resorts from August ...
Offbeat serves Filipino cuisine, but not exactly the type many of us are used to.
Like many people, Angelo Comsti and Don Baldosano's friendship started with food. Chef, author, and food journalist Comsti connected with young chef Baldosano not just over typical Filipino fare, but through regional cuisine that's not exactly mainstream. They would spend ...
Behind every simmering pot of munggo on a Friday is a rich stew of Spanish colonization, Catholic penance, and old-school practicality.
Once it's Friday in the Philippines, you just know that somewhere-everywhere-is a pot of Ginisang Munggo bubbling on the stove. Typically cooked with tinapa (smoked fish), daing (dried fish), chicharron, shrimp, tofu, ampalaya or malunggay leaves, this humble mung ...
The bill sparked a national debate over culinary heritage and regional pride.
President Bongbong Marcos Jr. has vetoed Senate Bill No. 2797 / House Bill No. 10634 that would have named Pampanga the "Culinary Capital of the Philippines." The legislation-authored by Pampanga Representatives Anna York Bondoc, Carmelo Lazatin II, Senior Deputy Speaker Aurelio Gonzales ...
Long lines were reported at the Philippine pavilion where the Filipino fiesta staple was served.
Over 3,000 delegates from 120 countries were in Turin, Italy over the past week for the Terra Madre Salone del Gusto 2024. All of them looked to either showcase or experience the rich culinary heritage from all corners of the world. ...
The tacos are made in consultation with Michelin-trained chef Kevin David.
There's a new hole-in-the-wall taqueria in town. Located in Poblacion, Makati, Compañeros Taqueria features an avant-garde take on Mexican cuisine, combining the famous street tacos with Filipino food for a unique and flavorful twist.Compañeros ...
Cebu hosted the first UN Regional Forum on Gastronomy Tourism in Asia and the Pacific.
Pancit molo, sisig, sinuglaw, sili ice cream and other iconic dishes of the different regions of the Philippines were on the spotlight during the first UN Regional Forum on Gastronomy Tourism in Asia and the Pacific.Tourism Secretary Christina Garcia-Frasco pours ...
Kari has a rich history that dates back to the 18th century.
Filipinos commonly recognize the Kapampangans as the inventors of sisig, with its first recorded mention appearing in a Kapampangan dictionary by Diego Bergaño, a Spanish missionary and parish priest in Mexico, Pampanga, in 1732. This is supported by the popularity of ...
American TV presenter Phil Rosenthal says the Filipino halo-halo is "one of the best sundaes in the world."
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