Restaurants
From local grouper with yellow bell pepper sauce to delicate osmanthus scrambled eggs, Mott 32’s latest lineup brings a refined Cantonese care to Cebu’s freshest catches.
And after 10 years, there’s nothing holding them back now.
After making his mark at The Counter, the celebrated yakitori chef returns to Ginza Ortigas with a new residency designed for everyday dining, bigger groups, and plenty of skewers.
A celebration of regional roots, family lineage, and the communal joy of sharing great food without the glitz and glam.
For Filipinos used to crispy fried chicken, juicy lechon manok, and saucy adobo, Flock’s delicate Hainanese chicken rice can take a little getting used to—but that’s also what makes it worth trying.
Two chefs decided to open their house and host a small set of guests to sample their original take on Filipino cuisine.
From seafood to socarrat, here’s your ultimate guide to finding the best paella in the city.
As a witness to how Antonio's Restaurant evolved over the years, Basti Escalante, when opening his namesake restaurant, recalls the hospitality standards he grew up with and applies them based on how he eats now.
The fashion stylist and food content creator shares how family, travel, and a love for storytelling shaped his appetite—and the five pizza spots he keeps coming back to.