Filipino fish sauce, made from fermented fish and salt, with a deep umami character and a briny, savory aroma. Used both in cooking and as a table seasoning, patis rounds out soups, stews, and dipping sauces, often paired with calamansi for extra brightness.
Patis
From its roots in La Paz to the careful use of ginamos that gives its clear broth remarkable depth, batchoy tells a story of Ilonggo heritage, family tradition, and a beloved dish that continues to evolve without losing its soul.
From hotel bars and global competitions to two of Metro Manila's most distinctive cocktail concepts, Rian Asiddao has built a career around drinks that tell stories.
The Westin Manila and Aton Cacao spotlight the journey of Philippine cacao—and the farmers and artisans behind it.
With so many options available out there, be it from joints that specialize it to casual restaurants, it might take lots of calories to find the best one. This might help in your search.
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.
This maiden menu makes learning about our identity and history fun, playful, and honest to our Filipino soul.
They will be traveling to different countries to introduce their signature burgers showcasing Filipino-inspired flavors.
These edible love letters not just evoke emotions but also satisfy appetites.
Award-winning barista and water sommelier Sly Samonte takes you on a regional journey, one cup at a time, with this 7-course beverage tasting menu.
Page of 3
You May Also Like
Advertisement