Buro refers to Filipino fermented rice, typically mixed with shrimp or fish and aged until pleasantly sour, used as both seasoning and standalone dish. Particularly associated with Pampanga, it reflects a much older Filipino preservation tradition predating modern refrigeration, still practiced in some households today.
Buro
Apag Marangle is bringing Pampanga's rich food traditions to a wider audience following its MICHELIN Bib Gourmand recognition. For co-founder and CEO Chef Manuela Cherry Pasion-Tan, however, the real stars of Kapampangan cuisine have been at work long before the MICHELIN Guide came along.
From rice to artisanal salt, the ingredients we take for granted at home can become the stars of a fine-dining menu. With the Michelin Guide turning its attention to the Philippines, it's worth asking why familiar ingredients sometimes need a fancy plate to get the recognition they deserve.
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.
At Gallery by Chele, rice takes center stage, turning a daily staple into something worth rethinking.
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