Filipino
At his new Poblacion restaurant, the filmmaker swaps scripts for smoky grills, proving that his bold storytelling works just as well on a plate.
More than a lechon competition, Ormoc City's annual Lechon Kumbira celebrates local culinary heritage, supports generations of lechoneros, and showcases the distinct flavors that make its roast pig a regional favorite.
Known for its free-form cooking and ingredient-driven philosophy, the Salcedo restaurant is unveiling a menu that's 95% new—created exclusively for its residency at The Balmori Suites.
You may come for the crocodile sisig and tamilok, but it's these local delicacies that deserve a place in your suitcase.
In a city that surprisingly has so much to offer food-wise, Nilo trims his list to five worthy of recommending to his guests.
At the Michelin Guide Destination Masterclass: Chef to Chef, chefs and tourism leaders explored how innovation, regional ingredients, and cultural heritage could shape the future of Filipino gastronomy.
Once considered a simple pasalubong from Bicol, the pili nut is steadily gaining global recognition thanks to its rich flavor, impressive nutrition, and remarkable versatility.
The Westin Manila and Aton Cacao spotlight the journey of Philippine cacao—and the farmers and artisans behind it.
At the Philippine Heritage Kitchen's Sisig Festival, Kapampangan scholar Ruston Banal explains how the beloved dish became more than just comfort food—it became a symbol of Filipino creativity, culture, and community.