restaurants
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.
Dining out is a whole experience. At the end of the day you’re there for the food and the company, but it still is fun to take the time to put together a good outfit that matches the atmosphere.
Part restaurant, part living museum, Max's Scout Tuazon stands as a testament to how a humble fried chicken recipe became a Filipino institution.
"KAEN came from a desire to simplify," Marvin says.
After mistaking tsukemen for fake ramen and confronting a server, Tandem chef Alex Tan reflects on arrogance, embarrassment, and a lesson in humility.
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.
Known for his love of steak and candid food reviews, Cody Yap aka Remy Eats has built a growing audience by focusing on flavor over hype.
Long before ramen became mainstream in the Philippines, Ramen Yushoken built its reputation on craftsmanship, discipline, and an unwavering commitment to perfecting every bowl.
From working under some of the world's most celebrated chefs to leading Vicky Cheng's newest restaurant, Harvey Hsieh is entering a defining chapter of his culinary career.