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...
The ’ber months are here. This means it’s once again the season for parties galore! The much-anticipated countdown leading up to Yuletide in the Philippines is imbued with multi-cultural festivities from the German Octoberfest to Irish Halloween, as well as all forms of merrymaking. In the...
Young chef Don Baldosano, the genius and provocateur behind Linamnam, is at the moment laser-focused on whipping up dishes from produce no longer available from the yields of commercial farms. PROVOCATEUR Young chef Don Baldosano The 24-year-old chef is collaborating with a farm in Calaca, Batangas...
Featured image: OYSTER ADOBO Johanne Sy’s signature dish at Lolla The Lion City, Singapore is home to bustling and unpretentious hawker centers, fine dining restaurants, and multi-cultural food destinations. Influenced by its cultural diversity, food here is the center of everything. From...
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...
A fantasy yearend degustation menu from some of the foremost chefs of Manila The New Year promises to be unique with the growing hope that the pandemic is close to its end. It’s hard to think of the proper way to usher in what is potentially the post-Covid era. And if there would be an...
Among the sectors most affected by the health crisis is food. What are the motivations and eating habits of diners today? How has the ongoing pandemic changed food preparation and preferences? How are chefs making food extra? These are some of the important questions whose answers are shaping the...
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...
Food historian Felice Prudente Sta. Maria has launched a website and turned her Instagram account to help students of food history mine the riches of our culinary and gastronomic past By Don Baldosano KAIN NA Partial image of Chino Pansitero painted by Filipino artist Jose Lozano for the Gervasio...
An invitation to experience the ‘different shades of comfort and hospitality,’ as well as adventures, at the heart of Palawan’s capital By Don Baldosano PICTURE PERFECT The 8.2-kilometer-long Underground River Puerto Princesa in Palawan is home to blissful beaches and the Underground River, a...
A chef’s guide to foraging, whether in the forest or in your backyard By Don Baldosano Foraging plays a huge role in our food culture in many provinces in the Philippines. MAN EATS WILD The author gathering kulitisleft: The author gathering kulitis, a spinach cultivated as pig feed or ingredient...
We deserve nothing but the best cocktails for our New Year’s toast, so here are recipes courtesy of top chefs and mixologists in the country We usher in 2022 in a few hours. What better way to celebrate the New Year than with a festive spirit in hand! Because, after all the hardships we’ve been...
