The Filipino purple yam, known for its vivid violet color and mellow, vanilla-like flavor. Cooked and mashed into ube halaya, it colors and flavors ice cream, cakes, ensaymada, and pandesal, and has become one of the Philippines’ most recognizable dessert ingredients worldwide.
Ube
Ready to shake up your usual panaderya order?
United by friendship, global kitchen experience, and a desire to push Filipino food forward, chefs Rhea Rizzo, Tina Legarda, Bettina Arguelles, and Miko Calo are collaborating across their restaurants.
A celebration of regional roots, family lineage, and the communal joy of sharing great food without the glitz and glam.
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.
After countless trips to Cubao Expo, I finally stopped by Cubao X Brewery—and discovered what I’d been missing.
From Savory Spicy Beef to Matcha and Ube: The Ultimate Guide to Modernizing Your Full Moon Feast.
From liver spread and pork fat to saba bananas and bite-sized pork, these tomato-based Filipino favorites each have their own way of standing out.
An unexpected rainy afternoon at Sunshine Boy turned into warm focaccia, playful drinks, and a little sunshine of our own.
Every pancit has its own personality. Read along to meet some of them!
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