In this forum, our top chefs come together to honor Margarita Forés, a culinary icon whose influence transcended kitchens and generations. This is a testament to the indelible mark she left on Philippine gastronomy, a legacy of bold flavors, boundless creativity, and an unwavering...
With the fabled cochinillo at Cochi Born out of his oven and kitchen adventures during the pandemic, Marvin Agustin has created Cochi, a restaurant that highlights Filipino-Spanish dishes in a manner that elevates the dining experience while keeping it fun and celebratory. The Cochinillo Asado...
The Capiznons don’t like being associated with aswangs but its myths are based on some of the greatest religions, cultures, and civilizations in the world There was mysticism in Roxas City that I never knew. I grew up hearing about witches in Siquijor or aswang in Antique, but I don’t know why...
When two chefs get married, expect a feast for the senses THE BIG DAY Don and Monica's grandiose ceremony screams elegance Passionate men who take pleasure in doing purposeful things are pure gold. Once Linamnam chef Don Baldsano puts his mind and heart into something, whether it’s bleeding in...
At Jorge Mendez’s restaurant, private dining becomes refreshingly communal WHEN IT RAINS The marvelous sauce of the amaebi being poured Thanks to Filipino diners and our newfound appreciation for high-quality food as well as innovative chefs coming to the fore, the private dining sector has been...
The story of Achilles Capuso and his Talunon, Kuyabog, and Calabasa Dulce de Leche LECHON NGA TALUNON Clockwise from bottom: Pit-roasted wild boar served with lumpia nga ubod sang nyog and liver sauce Iloilo celebrated various milestones in October, the first of which was the launch of Flavors of...
Despite the pandemic, the Food Haven of the Philippines lives up to its new title with culinary victories left and right Photos by the author. HURADOS The judges from left: Thirdy Dolatre, Kevin Navoa, Tibong Jardeleza, Don Baldosano, Sandy Daza, and Angelo Comsti Iloilo is known for its culinary...
CITEM brings one of the largest food fairs online, and launches two new platforms for the food community The local food industry is in a tight spot. Many restaurants have shut down temporarily, some even permanently, because of the ongoing pandemic. To this day, no dine in is allowed. Restaurateurs...
Chef Don Patrick Baldosano of Linamnam dreams up what we served to the travel-weary, starving Europeans in 1521 Images JULES VIVAS LIKE HOMONHON A special hut of palm and banana leaves set up in the al fresco area for the the first half of the dinner reimagining the arrival of Magellan's expedition...
SAPIN-SAPIN AT MINATAMIS Biko and sapin-sapin instead of bibingka or puto bumbong on the Noche Buena table, why not? At Minatamis, according to chef Angelo Comsti , “We use only fresh coconut milk in all our products and the latik is mixed for a good long hour,...
Photos by Jules Vivas LUNCH AT ST. MARTHA'S From left: Chef Angelo Comsti, the author, MB content producer Jules Vivas, Chef Francis Lim, Chef Kalel Chan, and Richmonde Hotel Iloilo GM Natalie Lim Sometimes we travel far and wide in search of something, only to arrive at it where we travel from. I...
Riding on tradition, this year’s Tabu-an: Western Visayas Ilonggo Heritage Cooking Competition was as delightful as its past editions Photos by the author WINNER WINNER DUCK DINNER The best main course pato estofado by team four In the Philippines, only a handful of cooking tournaments can match...
