From tapuey to other traditional local spirits, Proudly Promdi is helping Filipinos rediscover the drinks that have long been part of the country's celebrations.
The event gathered chefs, restaurateurs, content creators, and media personalities for the official unveiling of a new magazine dedicated to Filipino food, culture, and storytelling.
Guests embarked on a flavorful journey across Luzon, Visayas, and Mindanao through a menu crafted by three celebrated chefs.
After saying goodbye to the iconic Apple Pie, McDonald's introduces two new desserts and the Poptato. Here's our verdict.
At his new Poblacion restaurant, the filmmaker swaps scripts for smoky grills, proving that his bold storytelling works just as well on a plate.
More than a lechon competition, Ormoc City's annual Lechon Kumbira celebrates local culinary heritage, supports generations of lechoneros, and showcases the distinct flavors that make its roast pig a regional favorite.
At the Michelin Guide Destination Masterclass: Chef to Chef, chefs and tourism leaders explored how innovation, regional ingredients, and cultural heritage could shape the future of Filipino gastronomy.
Chef Chad Ayson's new savory menu showcases the side of the brand, and the chef, that diners may not have seen before.
At the Philippine Heritage Kitchen's Sisig Festival, Kapampangan scholar Ruston Banal explains how the beloved dish became more than just comfort food—it became a symbol of Filipino creativity, culture, and community.