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Feel the holiday spirit with these fine wines perfect for any celebration
September 11, 2023
BrandRoom September 11, 2023
Kevin David of Idalia
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Meet this culinary school dropout who’s making a name for himself in Manila
September 6, 2023
Jar Concengco September 6, 2023
Bibio in Poblacion, Makati
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Bibio wants to show you a different side of wine and food
September 4, 2023
Romeo Moran September 4, 2023
Restaurant heartbreaks and years of F&B experience are the secret sauce behind the opening of Rabbit Room
Features
The winning recipe behind this Makati restaurant? Rabbit, resilience, and heartbreak
September 2, 2023
Andrei Yuvallos September 2, 2023

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F&B Report Magazine
Advertorial
September 11, 2023

Feel the holiday spirit with these fine wines perfect for any celebration

Whatever your wine of choice is, the Asti varietal gives you nothing but the highest quality drinks to enjoy for the holidays
BrandRoom September 11, 2023
W+B Advisory Group’s 'Family Business Continuity' event poster
Events
August 9, 2023

W+B Advisory Group’s ‘Family Business Continuity’ event to drive succession empowerment for family businesses 

As the founder’s tenure in a family business comes to an end, the question arises: What’s next? W+B

BrandRoom August 9, 2023
Unilever Food Solutions Future Menus 2023
Advertorial
August 3, 2023

Unilever Food Solutions presents its Future Menu Trends Report 2023

The Unilever Food Solutions Future Menu Trends Report 2023 not only highlights trends but also offers insights and adaptable recipes
BrandRoom August 3, 2023
2023 Together We Flavor: McCormick spices it up with 23rd Flavor Forecast
Events
June 1, 2023

McCormick spices things up with its 23rd Flavor Forecast at the 2023 ‘Together, We Flavor’ event

Together, We Flavor was an exciting evening of informative insights and tasteful trendspotting graced by foodservice experts and aficionados
BrandRoom June 1, 2023
Many successful food negosyo today started out by selling party trays from home
Features
October 11, 2022

5 trending negosyo ideas for budding foodpreneurs

Food trends may come and go but when it comes to business, mixing trends with well-established practices will

BrandRoom October 11, 2022
Best Foods Mayo Magic recipe: Steamed fish with mayonnaise
Features
October 4, 2022

Mayonnaise: The food entrepreneur’s foolproof condiment for tasty and trendy recipes

The “BER” months are here, and the upcoming holiday season calls for a little variety in the dishes

BrandRoom October 4, 2022
Through the Nespresso Momento line, Nespresso Professional remains consistent in its industry-proven ease and convenience of use
Features
August 15, 2022

An elevated coffee experience finally arrives in the Philippines

People from all over are finally emerging from their homes. They are going out to shop, meeting friends

BrandRoom August 15, 2022
The word is out: Canadian beef is raising the stakes for the global meat industry
F&B
March 2, 2022

Why it’s time to look at Canadian beef

Judging by its delicious flavor, tenderness, and juiciness, Canadian beef undoubtedly ranks as one of the best in

BrandRoom March 2, 2022
Features
December 7, 2021

Enjoy blissful Sundays at Finestra’s Italian Sunday Brunch at Solaire Resort & Casino

Brunch is the art of spending half the day lingering around the table. If you enjoy brunch as

BrandRoom December 7, 2021
For Lexus, collaboration is an important ingredient in sustaining success
Features
October 14, 2021

A case for culinary collaborations and luxury crossovers

Collaborations have always been about coming together to create—often— something beautiful and unforgettable. It’s for this reason that

BrandRoom October 14, 2021

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Latest Videos

There are a lot of factors at stake if we want organic produce to be more accessible, according to Holy Carabao Farm’s Hindy Weber-Tantoco
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Pauline Miranda December 13, 2019
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The biggest challenges in hospitality now: sustainability and tech
Pauline Miranda December 12, 2019
In the incredibly competitive food industry, how do make sure your business lasts? Restaurant owners and chefs share some advice
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Pauline Miranda December 10, 2019
Hotels can be sustainable in two ways: in what you produce, as in food, and how you deal with waste after.
How can hotels make operations more sustainable?
Pauline Miranda December 6, 2019

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@whitehousetaguig’s thrust is best described as @whitehousetaguig’s thrust is best described as Asia by mouth, with dishes inspired by the partners’ travels around the region. From the Thai som tum salad and the Chinese broccoli stir fry (gai lan) to Hong Kong’s chow mein and Malaysia’s beef rendang, @chef_bruce_lim’s modern commemoration of these Asian favorites is a great reminder of the powers of culinary trips.  But Lim also pays tribute to a facet of Japanese cuisine that showcases his sociable side and mostly local ingredients. Head over to the back of the compound to see their tribute to Japan: a dedicated teppanyaki dining area that enlists an army of cooks and servers around a massive iron griddle.  It isn’t a new concept, sure, but the thrill remains the same. Standing in the middle of the ryokan-like bungalow, Lim practically turns the teppanyaki experience into an elegant teppanyaki tutorial for up to 15 persons.  F&B Report editor @ericatlass’ taste of Set A offered heavy doses of flavors: a moist and tender kurobuta pork belly from Berkshire pigs in Batangas brims with meaty goodness while the US prime ribeye paired with a king oyster mushroom is blisteringly delicious and hefty with each bite.  The salmon and Hokkaido scallops are equally highlight reel-worthy with a smattering of garlic herb butter, lemon juice, and dashi on the sweet scallops. In between bites of meat and seafood, and dips into the teriyaki and ponzu sauces on the side and the chahan, Lim wields his teppan tools and scrubs the griddle constantly to keep it pristine and avoid food from sticking. It is, without a doubt, Lim’s physical labor of love.  Story by @ericatlass
In its extensive history, the cookbook has always In its extensive history, the cookbook has always been a cultural document. It has become a tool to historicize and access cultures. This is particularly true for cookbooks published by the likes of Phaidon. At the same time, cookbooks also propose new ideas like Amanda Chantal Bacon’s “Moon Juice Cookbook.”  Then, there are also those cookbooks driven by personalities. Julia Child, equipped with a diploma from Le Cordon Bleu and her television experience, wrote some of the most celebrated cookbooks in history.  At the end of the day, when you read a cookbook, it’s accepting a seat at the table of an intimate dinner with the author where they are not just a cook but a wide-eyed host who tells a tale for every dish on the table.  Story by @oliverolivieroliverolivier
@cafeauroraph may be a clean slate for @niccosanto @cafeauroraph may be a clean slate for @niccosantos and @queneevilar but at its heart are important things that have always remained with them: family, friendship, and food. And on the menu specifically, the two find the sweet spot between the chaos and calm of Asian cuisine.  Story by @ericatlass 
Photos by @omanthasong 
Layout by @nimu_muallam
F&B briefs: Collaboration and escape are at the he F&B briefs: Collaboration and escape are at the heart of these food brands’ new and limited-edition releases.  And for good measure during the season of love, we check in on two Valentine’s-themed events that are hitting the hearts of consumers this weekend.  Read the feature via the link in bio👆🏻
Here's a useful piece of advice from one of the mo Here's a useful piece of advice from one of the most internationally renowned chefs
LOOK: Singapore-based Filipina chef @johanne_siy n LOOK: Singapore-based Filipina chef @johanne_siy named Asia’s best female chef for 2023.  “I am beyond honored to be receiving this award,” says Siy. “It is great validation for my team and I, for all the hard work invested in bettering our craft every single day. I am grateful for this platform that allows me to reach out to so many young chefs to hopefully inspire them to overcome barriers and push boundaries. I want to shine a spotlight on the work of remarkable women in our industry, in the hopes that one day we as a community can thrive and reach new heights by leveraging the symbiosis that a truly egalitarian workforce brings.”  Born in Dagupan, Siy left a corporate career to pursue a passion for the culinary arts. She trained at The Culinary Institute of America in New York and has apprenticed under chefs Eric Ripert (Le Bernardin) and Daniel Boulud (Café Boulud). Her experiences in the kitchens of the world’s leading restaurants also include a four-year stint at Restaurant André (Singapore). Here, she formed part of the team that secured the restaurant’s highest rankings in the 50 Best Restaurants lists in 2017: No. 2 in Asia’s 50 Best Restaurants and No. 14 in The World’s 50 Best Restaurants.  In 2020, Siy became @lollasg's head chef and has led the restaurant to its first-ever placement in the extended 51-100 list of Asia’s 50 Best Restaurants 2022 at No.75. Lauded for its emphasis on produce, seasonality, and simplicity, Siy’s food spotlights Asian-inspired modern European cuisine that often pays homage to her Filipina heritage.
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