More articles about: filipino food

Filipino cuisine has been on the rise in the international food scene since the last decade, starting in 2012 when Bizarre Foods host Andrew Zimmern predicted that our local dishes would be "the next big thing.""Everybody loves Chinese food, Thai food, Japanese ...

Every year, the Diamond Hotel in Manila celebrates Philippine Independence with a specially curated spread of Filipino cuisine at its buffet restaurant, Corniche. The hotel often invites a celebrity chef to man the kitchen and whip up exciting new dishes that draw ...

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 ...

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, ...

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 ...

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 ...

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 ...

“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 ...

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 ...

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 ...

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. ...