Gata, or coconut milk, is a foundational Filipino cooking ingredient, lending rich body and subtle sweetness to dishes like ginataan, laing, and Bicol express. Its prevalence in Bicolano cuisine especially reflects the region’s deeply rooted agricultural relationship with coconut as both crop and culinary identity.
Gata
The true core of Filipino cuisine is found in the streets, not in exquisitely decorated, air-conditioned restaurants.
This maiden menu makes learning about our identity and history fun, playful, and honest to our Filipino soul.
Though still not as highly preferred like pork or chicken, sheep meat is gradually finding its way to many Filipino dining tables.
These Pinoy films will definitely teach you a thing or two about Filipino food, and even crave for our own dishes.
New scientific findings are challenging long-held assumptions about lobsters, crabs, and shrimp—and raising questions about how seafood should be prepared.
The supper club is serving more hearty dishes for all kinds of meaningful company that you’re bringing into their space.
Get to know common chicken, pork, and beef cuts - and the names you’ll hear in Filipino markets and kitchens.
These edible love letters not just evoke emotions but also satisfy appetites.
Chef Bettina Arguelles’ homey, modern day turo-turo in Maginhawa serves rotating home-cooked meals with no fixed menu.
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