food
After a long, grueling day working in the professional kitchen, chefs turn to these late-night spots for nourishment.
When it comes to slurping, the sound may be loud, but the real magic happens quietly.
For nearly four decades, Enting's Special has drawn diners with its signature kinilaw, distinctive chicken inasal, and unwavering commitment to fresh local ingredients and family tradition.
After nearly two decades of sharing recipes through television, chef Rosebud Benitez's first restaurant feels less like a long-awaited career milestone and more like an invitation to come over for a meal.
Through Nico Cacao, Nicolas Astarie is proving that premium bean-to-bar chocolate can do more than satisfy a sweet tooth—it can build sustainable livelihoods for farming communities.
As cafés and bakeries continue to embrace the country's beloved purple yam, many of the farmers growing it are still grappling with unstable prices, unpredictable weather, and uncertain livelihoods.
From crispy kakiage rice bowls to creamy shrimp noodles, every dish at Pura is thoughtfully designed to highlight the sweetness and texture of premium shrimp.
Guests embarked on a flavorful journey across Luzon, Visayas, and Mindanao through a menu crafted by three celebrated chefs.
Whether prompted by social media, pop culture, or the lockdown, these viral food trends left a lasting mark on the way Filipinos eat.