Lumpia is the Filipino spring roll, rooted in Chinese-Filipino cuisine, wrapped in a thin crepe-like skin. Lumpiang sariwa is fresh and unfried, filled with vegetables under sweet peanut sauce; lumpiang Shanghai is fried, filled with ground pork, and served crisp as an iconic party staple.
Lumpia
From butong pakwan and crackers to lugaw, sopas, pancit, and kakanin, discover the snacks, drinks, and comforting dishes commonly served at Filipino wakes, and how food brings mourners together during lamay.
For fans of neighborhood comfort food, TARA! could be your new favorite BGC spot!
Inspired by culinary discoveries across Asia and beyond, the Nayam pop-up reimagines travel memories through playful dishes that bring together Thai street food, Vietnamese classics, Indonesian flavors, and distinctly Filipino touches.
A guide to hidden, cost-effective lunch spots offering home-style comfort food for office workers and visitors.
Crispy, juicy, and made with a recipe dating back to 1965, this revived neighborhood favorite is giving the fast-food classic a little competition.
How the humble bamboo basket has remained an agricultural tool and modern home essential!
Chefs Thirdy Dolatre and Kevin Navoa fold Filipino classics into Vietnamese flavors, showing how Asian cuisines can cross borders without losing their roots.
From “Kayo na” to “Ikaw na,” here’s why the final piece of food comes with so many unspoken rules.
Musings on why we have meryenda between meals.
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