Culture
From butong pakwan and crackers to lugaw, sopas, pancit, and kakanin, discover the snacks, drinks, and comforting dishes commonly served at Filipino wakes, and how food brings mourners together during lamay.
From jet-black chicken to inky squid and blood-rich stew, these Filipino heritage dishes bring bold flavors, rich traditions, and a little delicious darkness to the table.
When the Michelin Guide finally arrived in the Philippines last year, it felt like the entire food industry was holding its breath.
From rice to artisanal salt, the ingredients we take for granted at home can become the stars of a fine-dining menu. With the Michelin Guide turning its attention to the Philippines, it's worth asking why familiar ingredients sometimes need a fancy plate to get the recognition they deserve.
Walking down memory lane of how pancit came to be in the Philippines will take centuries. Think of this as the quick-cut summary of how it all went down.
From dropped spoons predicting guests to the dark rules of serving pancit at wakes, discover the fascinating folk beliefs (pamahiin) that shape how Filipinos eat, celebrate, and gather.
Current and former chefs on entering F&B—and why they chose to stay or leave.
From sinigang and adobo to fresh seafood and heirloom rice, the Filipino food we take for granted depends on farms, fishing grounds, and traditions that are increasingly under pressure.
Filipino hustle culture celebrates resourcefulness and hard work, but what happens when the pressure to keep earning leaves little room to rest?