• News
  • Features
    • Agriculture
    • F&B
    • Hospitality
  • Videos
  • Events
  • Advertise
  • Contact Us
  • Privacy Policy
  • User Agreeement
  • Submission Guidelines
  • Link Policy
  • Inquirer.net
  • Lifestyle

latest posts

What could be lovelier than a Valentine’s tasting menu inspired by Asia and a rediscovery of Japanese products that stir the senses?
News
F&B briefs: From an Asian-inspired Valentine’s feast to a big-in-Japan food fair
February 9, 2023
Eric Salta February 9, 2023
Johanne Siy
News
Filipina chef Johanne Siy named Asia’s best female chef for 2023
February 8, 2023
fnbreport February 8, 2023
What to eat and drink: Sampinit sour, kakigori ice cream, and a limited-edition apple pie
F&BNews
Eat your way through Sugarlandia, Southeast Asia, and more without leaving Manila
February 2, 2023
Eric Salta February 2, 2023
Balé Pampanga
Hospitality
Welcome to Balé, a forest home at the heart of Pampanga
January 30, 2023
Romeo Moran January 30, 2023

Archives

  • February 2023
  • January 2023
  • December 2022
  • November 2022
  • October 2022
  • September 2022
  • August 2022
  • July 2022
  • June 2022
  • May 2022
  • April 2022
  • March 2022
  • February 2022
  • January 2022
  • December 2021
  • November 2021
  • October 2021
  • September 2021
  • August 2021
  • July 2021
  • June 2021
  • May 2021
  • April 2021
  • March 2021
  • February 2021
  • January 2021
  • December 2020
  • November 2020
  • October 2020
  • September 2020
  • August 2020
  • July 2020
  • June 2020
  • May 2020
  • April 2020
  • March 2020
  • February 2020
  • January 2020
  • December 2019
  • November 2019
  • October 2019
  • September 2019
  • August 2019
  • July 2019
  • June 2019
  • May 2019
  • April 2019
  • March 2019
  • February 2019
  • January 2019
  • December 2018
  • November 2018
  • October 2018
  • September 2018
  • August 2018
  • July 2018
  • June 2018
  • May 2018
  • April 2018
  • March 2018
  • December 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • December 2016
  • October 2016
  • August 2016
  • June 2016
  • April 2016
  • Contact Us
  • Advertise
F&B Report Magazine
  • News
  • Features
  • Videos
  • Events
  • Inquirer.net
  • Lifestyle
F&B Report Magazine
There are no hard and fast rules when it comes to pairing wine with Filipino food
F&B
April 13, 2020

How to pair wine with Filipino food

We’ve been told that red wine goes with steak and white wine complements fish, but what goes with

share
Camille Ocampo April 13, 2020
Third wave coffee has caused a cohesive global effort to develop coffee production, but is the Philippines still within the loop?
Features
April 3, 2018

Revisiting the brewing and coffee business in the Philippines

When you think of coffee as a global product, as one of the most traded commodities today, it

share
Camille Ocampo April 3, 2018
For bartenders, mixing drinks is the least of their problems
Hospitality
October 1, 2016

Why mixologists would rather be called bartenders

Bartenders and mixologists are fast becoming celebrities. Much like chefs, they have become superstars in the food and

share
Camille Ocampo October 1, 2016
Celebrated chefs and corporate dining experts on the past, present, and future of Filipino food
Features
August 1, 2016

Celebrated chefs on the allure of corporate dining and Filipino cuisine

Filipino food icons and chefs Myrna Segismundo, Margarita Forés, and Fernando Aracama are luminaries who have been shining

share
Camille Ocampo August 1, 2016
For Les Clefs d’Or Philippines, going above and beyond has become the norm
Hospitality
April 1, 2016

What does it really take to be a concierge?

There’s a secret society in the Philippine hospitality industry that caters to its patrons’ increasing demands for personalized

share
Camille Ocampo April 1, 2016

Advertisement

Subscribe

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
Why is organic produce more expensive?
Pauline Miranda December 13, 2019
Technology now plays a big role in sustainability and hospitality
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
The basics of starting a restaurant, according to key restaurateurs
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

Subscribe to our Channel

Stay Connected

fnbreport

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.
How do you make sense of food costing to mitigate How do you make sense of food costing to mitigate the impact of inflation and a cost-of-living crisis? For @hey.bbk’s @richsanz_ and @maxinesanz , it comes down to flexibility, foresight, and transparency.

Story and photos by @campfiremedia 
Layout by @nimu_muallam
Welcome to @bale.pampanga, a forest home at the he Welcome to @bale.pampanga, a forest home at the heart of Pampanga.

If it seems like Balé is more than a little tricky to discover, that’s because it was meant to be that way. Owner @wbpanlilio wanted Balé—which means “home” in Kapampangan—to be both welcoming and mysterious.

Balé is not a restaurant though. Even if the main attraction of the place is the food, calling it a restaurant would be inaccurate. It is an escape. A farm, an experience but also, it’s simply home.

The food is authentic Kapampangan cuisine. The recipes are from his mother Wilma and they are also records of Pampanga’s heritage, as it is the food that’s been developed by and shared among the people. 

While there are plans to eventually scale Balé, eventually allowing for overnight stays at its small resort area, Panlilio says he wants to keep it low-key and small for now. “The plan is it will ramp up at some point,” he says. “But we’re at the very early stages. For our small crew, it will take time.”

But while Balé is still small, know that you’re always welcome to try it out, especially if you like living. Even if it’s shrouded in some mystery and takes a bit of effort to reach, getting here is well worth the time and distance.

Find the full feature via the link in bio.

Story by @roiswar 
Photos by @campfiremedia
With the 2023 staging of @madridfusion, let’s re With the 2023 staging of @madridfusion, let’s revisit some key learnings from the chefs we had the chance to watch and interview during our coverage of its 17th edition.

Adapted from “Let Innovation Change the World” by @ericatlass originally published in F&B Report Vol. 16 No. 1
Layout by @nimu_muallam
Waiters are expected to smile through harsh tirade Waiters are expected to smile through harsh tirades and swallow snarky comebacks. The local restaurant industry prides itself on patient waitstaff that are famously tolerant of a demanding dining market. It is a culture that takes hospitality seriously, and the expectations are oftentimes irrationally high. 

Yet sometimes the dining public forgets that they are people, too.

As one seasoned restaurant manager said in a past story that looked into the reality of Manila’s dining market: "We're just hoping for guests to be reasonable. Believe us when we say that gusto namin kayo pagsilbihan."

Revisit the story via the link in bio.

Adapted from “The Waiting Game” by @chi.koppe originally published on F&B Report Vol. 13 No. 3
Layout by @nimu_muallam
Load More Follow on Instagram

Follow @fnbreport on Instagram

Configuration error or no pictures...
Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Privacy Policy

© 2018 Hinge Inquirer Publications