Mindanao
How a 1971 resettlement story shaped the evolution of Bukidnon’s native corn specialty.
For The Southern Table, Mark Tumbale and Miggy Moreno transformed regional classics like Tiyula Itum, Kurma, and Sinuglaw into contemporary plates.
Pikaw belongs to the broader tradition of Filipino cooking in which leafy vegetables are cooked with seafood, fermented ingredients, and simple aromatics.
35mins |
Main Dish
A Mindanao staple, this condiment-slash-ingredient brings bold, aromatic flavors to the pot and the plate.
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.
Guests embarked on a flavorful journey across Luzon, Visayas, and Mindanao through a menu crafted by three celebrated chefs.
Northern Mindanao’s pearl-shaped province is a true gem when it comes to natural wonders and food.
