Lechon

When the Michelin Guide finally arrived in the Philippines last year, it felt like the entire food industry was holding its breath.

From cheesy ensaymadas and tres leches treats to Negrense comfort food and sticky kakanin, these spots deserve a place on your Bacolod food trip.

The content creator shares how his love for food grew from eating abroad with his family, how his fascination for fried chicken came about during college, and what his go-to fried chicken spots are.

For Filipinos used to crispy fried chicken, juicy lechon manok, and saucy adobo, Flock’s delicate Hainanese chicken rice can take a little getting used to—but that’s also what makes it worth trying.

Discover how suka, patis, bagoong, and lechon sarsa transform rich, fatty viands into perfectly balanced culinary masterpieces.

Figuring out which one deserves a spot in your kitchen is all about what you will need them for.

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.

Your Local’s latest collaboration explores the balance between Filipino-inspired spice, sweetness, acidity and the bright fizz of Sprite.