restaurants
The latest edition of Now Now’s reNOWn taps Uy to transform a fast-food-inspired tasting menu into an interactive exploration of consumption, identity, and Filipino culture.
Walk into Taglish expecting a manifesto on Filipino cuisine and you'll leave surprised.
With every plate, Chef Francis Tolentino argues that the next chapter of Philippine fine dining doesn't have to be imported—it can begin in our own waters.
Fire, premium ingredients, and Spanish tradition come together at this newest Makati restaurant inspired by the timeless craft of cooking over live coals.
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.