The colorful outer peel of citrus fruit, grated or peeled in thin strips to add concentrated aroma and flavor without the sourness of juice. In Filipino kitchens, calamansi and dayap zest lifts marinades, desserts, and drinks, giving dishes a fresh, fragrant finish.
Zest
After making his mark at The Counter, the celebrated yakitori chef returns to Ginza Ortigas with a new residency designed for everyday dining, bigger groups, and plenty of skewers.
Explore five neighborhood favorites serving specialty coffee, matcha, cocktails, and delicious food in one of Pasig's top dining destinations.
Few desserts are as instantly recognizable as Brazo de Mercedes. Here's how the cloud-like meringue roll became a staple of Filipino celebrations.
Chef-owner Mark Dee still calls himself a home cook, but the offerings at his first full-fledged restaurant show a chef with a more cosmopolitan flair.
Two similar-looking kitchen tools, two very different results. Here’s how to choose the right one for smoother sauces, brighter flavors, and perfectly shredded toppings
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