Kinilaw

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

From fish tinola and charcoal-grilled seafood to freshly dressed kinilaw, Parr’t Ebelle has built its reputation on the simple, elemental cooking at the heart of Cebu’s sutukil tradition.

I’ve always preferred fish fillets, but DPD Carinderia’s famous fish head soup in Quezon City made me wonder what else I’ve been missing.

The stories behind the classics on the Filipino table.

A stranger’s airport recommendation led the writer to Six Sisters in Panglao, where locals line up for no-frills Filipino home cooking, from comforting balbacua and paklay to a deeply flavorful fried native chicken.

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.

Guests embarked on a flavorful journey across Luzon, Visayas, and Mindanao through a menu crafted by three celebrated chefs.

Inspired by their trip across Ifugao, Kalinga, Mountain Province, and Baguio, the latest tasting menu of Hapag celebrates the Cordilleras through indigenous ingredients, preservation techniques, and regional food traditions.

Ever had fried chicken with a little sinigang asim? Manam has got you covered.