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The limited-time collaboration reimagines a Forés family favorite across five dishes that celebrate familiar Filipino flavors, playful experimentation, and chef Margarita Forés’ enduring legacy.
A staple in Santa Cruz for generations, cachuela combines freshwater fish, kamias, and a unique side of sautéed miso into a comforting dish that reflects Laguna's lakeside heritage.
Kamias, also called bilimbi, is particularly useful because its intense acidity can transform a simple fish broth into something bright and refreshing.
45mins |
Main Dish
Built on palapa, kalawag, and freshly grated coconut, this beloved Maranao dish carries the flavors of Lake Lanao—and memories of family, identity, and a home that travels with you.
Why stop at coffee when you can browse through flowers, furniture, clothes, or even enjoy a drink while you’re at cafes?
Come for the food, stay for the architecture: these restaurants turn thoughtful design into an essential part of the dining experience.
From Maginhawa to Taft, Katipunan, and Sampaloc, these spots are serving up some seriously good eats just outside the university gates.
If you ask any Filipino where to find real, soul-satisfying lechon, the answer almost always points south.