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...
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...
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...
Still, proceed with caution. The virus has not gone away. Here’s a piece of advice from experts in travel, retail, dining, drinking, and clubbing, fashion, finance, arts and cultural activities, and other fields to help us surely and safely reclaim life as we used to know it. * Love Marie...
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...
Technology is changing everything in our world. How is it changing our food? We turn to our favorite chefs for answers I think technology will facilitate easier access to food, hence the success of the delivery apps. There are definitely more ingenious ways we can use technology to advance food and...
Trying out the healthy-delicious entrées at Farmer’s Table Tagaytay is another good reason for a leisurely road trip GREEN AND SERENE Farmer's Table Tagaytay facade People frequent Tagaytay for many reasons. Only an hour-and-a-half drive from Manila, the holiday town is an easier-to-visit...
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...
