Longganisa

Two chefs decided to open their house and host a small set of guests to sample their original take on Filipino cuisine.

Beyond Vigan empanada, bagnet, and longganisa, discover the lesser-known dishes of Ilocos Sur that showcase the province’s resourceful cooking and love for bold, distinctly Ilocano flavors.

To celebrate this year’s Tuna Festival, why not brush up on your knowledge of tuna and how to cook and enjoy all of its parts!

I’m sorry, but fresh rice just isn’t going to cut it. 

From Sagada's iconic smoked pork to the fermented and sun-dried meats of Benguet, Bontoc, and Ifugao, the Cordilleras' diverse preservation traditions reveal a deeper story of Indigenous ingenuity, regional identity, and evolving gastronomy.

Inspired by their trip across Ifugao, Kalinga, Mountain Province, and Baguio, the latest tasting menu of Hapag celebrates the Cordilleras through indigenous ingredients, preservation techniques, and regional food traditions.

A crispy bite delivers more than texture—it signals freshness, amplifies flavor, and adds an irresistible layer of excitement to every meal.

Discover the restaurants, cafés, and local eateries that define Batanes' food scene, as recommended by longtime resident and restaurateur Patsy Abad.

Manila's growing appetite for seafood reflects a return to the Philippines' identity as an island nation.