A sizzling Kapampangan dish of chopped pork head and liver, seasoned with onions, chilies, and calamansi. Served on a hot plate and often topped with egg, sisig is a popular pulutan and rice meal, and modern versions use chicken, tofu, squid, and seafood.
Sisig
Chefs Thirdy Dolatre and Kevin Navoa fold Filipino classics into Vietnamese flavors, showing how Asian cuisines can cross borders without losing their roots.
Discover how suka, patis, bagoong, and lechon sarsa transform rich, fatty viands into perfectly balanced culinary masterpieces.
From seafood to socarrat, here’s your ultimate guide to finding the best paella in the city.
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.
Since launching last April of this year, what does founder Reggie Aspiras have to say about Philippine Heritage Kitchen maintaining our local food culture?
No bad blood among these regional cousins—just plenty of pork, bold flavors, and delicious differences.
Chef JP Anglo takes us inside his family’s everyday food life in Dubai, from the lutong bahay they crave to the staples they keep close at hand—and why deciding what’s for dinner often begins with a spontaneous trip down the grocery aisle.
The stories behind the classics on the Filipino table.
From late-night hotpot to fried chicken, Filipino chefs reveal the surprisingly simple comfort foods they crave after hours of cooking for everyone else.
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