Gata

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.

Long before cooking for Pope Francis and becoming one of the Philippines’ most celebrated chefs, Jessie Sincioco was a barrio girl surrounded by farms, fruit trees, fiestas, and family cooking in Angat—flavors and traditions that remain deeply ingrained in her food today.

A staple in Santa Cruz for generations, cachuela combines freshwater fish, kamias, and a unique side of sautéed miso into a comforting dish that reflects Laguna's lakeside heritage.

Built on palapa, kalawag, and freshly grated coconut, this beloved Maranao dish carries the flavors of Lake Lanao—and memories of family, identity, and a home that travels with you.

For nearly four decades, Enting's Special has drawn diners with its signature kinilaw, distinctive chicken inasal, and unwavering commitment to fresh local ingredients and family tradition.

With its new Barista Coconut Milk, the homegrown brand wants Filipinos to see coconut as more than just a cooking gata—and embrace it as a local alternative to dairy in their everyday routine.

Behind every Filipino classic is a traditional kitchen tool that has helped shape generations of home cooking. Meet the essentials found in Filipino kitchens.

From tender kaldereta to crunchy chicharon, the family-run restaurant has spent decades proving that goat meat deserves a second chance.

It may not be the metro’s biggest dessert trend but it definitely was one of the few that successfully transitioned from trend to classic.