restaurants
Chefs Kevin Uy and Gates Ong reflect on overcoming doubt and unyielding grit behind their recent culinary milestone.
From its laid-back beginnings in Poblacion to its more refined home in BGC, Mijo is exploring the delicious overlap between Spanish and Filipino food—with a little culinary colonization in reverse.
Apag Marangle is bringing Pampanga's rich food traditions to a wider audience following its MICHELIN Bib Gourmand recognition. For co-founder and CEO Chef Manuela Cherry Pasion-Tan, however, the real stars of Kapampangan cuisine have been at work long before the MICHELIN Guide came along.
Inside the new Boracay restaurant marrying live-fire cooking, Aklan ingredients, and modern Filipino flavors.
Here are a few vegan spots that prove plant-based eating can be hearty, accessible, and deeply satisfying.
What the new selection got right, and what we wish had turned out differently.
For fans of neighborhood comfort food, TARA! could be your new favorite BGC spot!
When the Michelin Guide finally arrived in the Philippines last year, it felt like the entire food industry was holding its breath.
From rice to artisanal salt, the ingredients we take for granted at home can become the stars of a fine-dining menu. With the Michelin Guide turning its attention to the Philippines, it's worth asking why familiar ingredients sometimes need a fancy plate to get the recognition they deserve.