Bacolod’s famous grilled chicken, marinated in calamansi, vinegar, lemongrass, ginger, and garlic, then basted with annatto oil while cooking over charcoal. The result is smoky, tangy, and vividly golden, traditionally eaten with garlic rice and a dipping sauce of soy, calamansi, and chili.
Inasal
From tender kaldereta to crunchy chicharon, the family-run restaurant has spent decades proving that goat meat deserves a second chance.
Discover the restaurants, cafés, and local eateries that define Batanes' food scene, as recommended by longtime resident and restaurateur Patsy Abad.
Manila's growing appetite for seafood reflects a return to the Philippines' identity as an island nation.
The accomplished chef returns to Manila with Tadhana Makati, a tasting menu experience that transforms familiar Filipino flavors into unapologetically personal fine dining.
Get to know common chicken, pork, and beef cuts - and the names you’ll hear in Filipino markets and kitchens.
For someone who eats this Visayan favorite thrice a week on a regular basis, the content creator surely knows what he’s talking about.
It was a tandem no one saw coming. And those who acted on their interest were compensated with some of the most innovative and tastiest smashburgers the city has ever seen—and tasted.
From the Philippines to Dubai, the renowned restaurateur continues to serve food and his people despite the dire circumstances.
Chef Rhea SyCip’s newest venture rises above expectations with cakes, pastries, pasta, curry, and a whole lot of heart.
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