Filipino
The story behind this noodle soup is one of the most fascinating examples of how migration can shape a region's culinary identity.
For the follow-up of Sapnay, Kumba’s Tina Legarda gathers three of the country's most admired chefs for a collaborative dinner that explores the deeply personal ways Filipinos cook.
What began as a small home-based operation in 1995 has grown into a thriving family business.
From the right frying temperature to proper draining and storage, these simple tricks will keep your lumpia golden, crunchy, and never soggy.
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.