Where to Eat
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.
"KAEN came from a desire to simplify," Marvin says.
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.
Long before ramen became mainstream in the Philippines, Ramen Yushoken built its reputation on craftsmanship, discipline, and an unwavering commitment to perfecting every bowl.
Originally envisioned as a Hong Kong roast concept, FHF spent three years finding its identity before homemade noodles and dim sum transformed it into one of Manila's newest dining destinations.
After saying goodbye to the iconic Apple Pie, McDonald's introduces two new desserts and the Poptato. Here's our verdict.
For the follow-up of Sapnay, Kumba’s Tina Legarda gathers three of the country's most admired chefs for a collaborative dinner that explores the deeply personal ways Filipinos cook.
They spend their nights crafting cocktails for everyone else. But when the shift ends, what do Manila's top bartenders actually drink? We asked, and their answers range from beer and whisky to coffee, soft drinks, and everything in between.