For The Southern Table, Mark Tumbale and Miggy Moreno transformed regional classics like Tiyula Itum, Kurma, and Sinuglaw into contemporary plates.
Through their tasting events, this two-person venture spotlights stingless bee honey from different parts of the Philippines.
It’s not a party without these 6 dishes at the handaan!
Potchi, Haw-Haw, Yakee, Nips—which of these was your go-to sweet?
Every pancit has its own personality. Read along to meet some of them!
Stuck with pancit that’s gone soggy or adobo that’s too salty? These tips should help!
A Mindanao staple, this condiment-slash-ingredient brings bold, aromatic flavors to the pot and the plate.
The stories behind the classics on the Filipino table.
From heirloom rice grown in the Cordilleras to organic vegetables, sustainable seafood, cacao, mushrooms, and locally raised Kurobuta pork, these Filipino farmers and producers are helping fine dining restaurants put local ingredients—and a new idea of luxury—at the center of the plate.