patricia baes delish contributing writer

Patricia Baes

Author

Trish thinks too much about everything—truth, existence, and what to have for dinner. Her early love of experimenting in the kitchen, coupled with a desire to better her relationship with food, led her down the rabbit hole of food media and writing. After graduating with a Psychology degree from UP Diliman, she sharpened her writing skills (and expanded her appetite) at a couple of food websites, where she covered cooking, restaurants, food history, and culture, and ate her way through Manila’s pulsating dining scene as staff writer and eventually as the publication’s food editor. Food, for Trish, is as much a source of pleasure and fuel as it is an outlet for creativity; a medium through which stories can be passed on; and a way to connect with others. And putting her musings into words lets her narrow the gap between her food geekery and background in the social sciences.

Overhead view of a white bowl filled with spicy orange-sauced noodles, minced meat, sliced pickles, greens, and melted cheese; hearty, vibrant dish.

Pasig Food Heritage: Rediscovering the City’s Puto’t Laksa

One woman is reviving the tradition with her own version that introduces a present-day twist.

By Patricia Baes

more than a carb

More Than a Carb: Why Rice Is the Foundation of the Filipino Meal

It’s a staple food in the Philippines for a reason.

By Patricia Baes

A hand gathers white rice beside spicy curry on a green banana leaf, showing a traditional South Asian meal eaten by hand in a casual setting.

Kamayan: Why Filipinos Still Love Eating With Their Hands

We love our spoons and forks, but bare-handed eating holds a special place in the Filipino heart.

By Patricia Baes

A frothy pale-yellow cocktail in a stemmed glass sits on a tray with a garnish, surrounded by liquor and Monin syrup bottles and a cocktail menu, in warm, inviting bar light.

Cebu Takes the Spotlight at This Year’s Philippine Cocktail Fiesta

This year, the celebration takes the beverage scene South with crafted flavors unique to the Queen City.

By Patricia Baes

Three brown coconuts, one whole and two cut open, spill dark charcoal-like powder onto a wet surface against green palm leaves, creating a rustic tropical scene.

Kalikha Carbon Transforms Coconut Shells Into a Globally Prized Commodity

Coconut shell activated carbon has uses across industries like wastewater treatment, food and beverage processing, and more.

By Patricia Baes

Overhead view of a white platter piled with glossy golden-brown mini pancakes, some folded, and sprinkled with shredded coconut; a warm, festive dessert.

Meryenda Matters: Making a Case for the Daily Snacking Ritual

Musings on why we have meryenda between meals.

By Patricia Baes

Philippine Sawsawan: 7 Dipping Sauces Every Pinoy Pantry Needs

Discover how suka, patis, bagoong, and lechon sarsa transform rich, fatty viands into perfectly balanced culinary masterpieces.

By Patricia Baes

How Two Chefs Are Bringing Mindanao Cuisine to Manila

For The Southern Table, Mark Tumbale and Miggy Moreno transformed regional classics like Tiyula Itum, Kurma, and Sinuglaw into contemporary plates.

By Patricia Baes

A clenched hand squeezes golden tree sap into a wooden cup held below, surrounded by a sunlit forest; the scene feels rustic and natural.

How Kaya Kusina Fell in Love With the (More-Than) Sweet, Sticky World of Kiwot Honey

Through their tasting events, this two-person venture spotlights stingless bee honey from different parts of the Philippines.

By Patricia Baes

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