The dipping sauces and condiments served alongside a Filipino meal, allowing each diner to season food to taste. Suka, patis, bagoong, toyo with calamansi, and lechon sarsa each transform rich or fried viands, balancing the plate with salty, sour, spicy, and sweet notes.
Sawsawan
When cooking with bagoong, don't mix up your varieties.
It’s a staple food in the Philippines for a reason.
We love our spoons and forks, but bare-handed eating holds a special place in the Filipino heart.
Musings on why we have meryenda between meals.
Discover how suka, patis, bagoong, and lechon sarsa transform rich, fatty viands into perfectly balanced culinary masterpieces.
Good coffee, cozy spaces, leafy outdoor spots, and a few unexpected finds—here are five cafes in Teachers Village to visit when you’re ready to slow down and enjoy the day.
An unexpected rainy afternoon at Sunshine Boy turned into warm focaccia, playful drinks, and a little sunshine of our own.
Debuting at ArteFino: Isang Dekada, EATS by ArteFino transforms the annual fair into a celebration of Filipino culinary culture, bringing together beloved food makers, regional specialties, artisan pantry finds, and thoughtfully curated homeware under one roof.
Whether you're avoiding pork or simply craving something different, these crunchy alternatives deliver all the crackle with a fresh twist.
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