For the follow-up of Sapnay, Kumba’s Tina Legarda gathers three of the country's most admired chefs for a collaborative dinner that explores the deeply personal ways Filipinos cook.
What began as a small home-based operation in 1995 has grown into a thriving family business.
Known for its free-form cooking and ingredient-driven philosophy, the Salcedo restaurant is unveiling a menu that's 95% new—created exclusively for its residency at The Balmori Suites.
You may come for the crocodile sisig and tamilok, but it's these local delicacies that deserve a place in your suitcase.
In a city that surprisingly has so much to offer food-wise, Nilo trims his list to five worthy of recommending to his guests.
The Westin Manila and Aton Cacao spotlight the journey of Philippine cacao—and the farmers and artisans behind it.
What began as an idea inspired by a London food waste app has evolved into a Philippine startup tackling one of the country's most pressing food challenges.
Now in its fourth year, the Manila Natural Wine Fiesta (MNWF) returns with nine importers, over 40 wines, and a mission to make low-intervention wines more approachable than ever.
Taking over the former Inagiku space, SHIDO combines contemporary Japanese cuisine, thoughtful design, and immersive hospitality in Makati Shangri-La's newest dining destination.