Filipino
At 87, founder Milagros Tuazon still relies on her mother's recipes and old-fashioned cooking techniques to serve comforting Filipino favorites, including her signature two-day Mechado.
With a MICHELIN Bib Gourmand for the restaurant and a MICHELIN Service Award for its manager, Tito Boy is putting a spotlight on another Kapampangan specialty: making every guest feel like family.
Chefs Kevin Uy and Gates Ong reflect on overcoming doubt and unyielding grit behind their recent culinary milestone.
From its laid-back beginnings in Poblacion to its more refined home in BGC, Mijo is exploring the delicious overlap between Spanish and Filipino food—with a little culinary colonization in reverse.
Celebrating its 16th anniversary, the homegrown bean-to-bar chocolate brand opens a new space at Mitsukoshi Mall, where Philippine cacao takes center stage in handcrafted chocolate drinks, pastries, cakes, and frozen treats.
Together with Bar Hometown and Jacque and Matcha, the automotive garage and Michelin-recognized restaurant join forces to celebrate the neighborhood's food culture, Chinese-Filipino influences, and flavorful stories.
Apag Marangle is bringing Pampanga's rich food traditions to a wider audience following its MICHELIN Bib Gourmand recognition. For co-founder and CEO Chef Manuela Cherry Pasion-Tan, however, the real stars of Kapampangan cuisine have been at work long before the MICHELIN Guide came along.
Inside the new Boracay restaurant marrying live-fire cooking, Aklan ingredients, and modern Filipino flavors.
From plant-based sisig to vegan dinuguan, here is where to find delicious meatless versions of Filipino classics.