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By Sonja is the culmination of Sonja Ocampo’s decades of travel, love, and labor
May 22, 2024
ayuvallos May 22, 2024
Seva San Juan team
Features
How Seva is stepping up San Juan’s culinary scene
May 21, 2024
Lala Singian May 21, 2024
James Beard Awards 2024 nominees
News
These Filipinos made it to the James Beard Awards 2024 nominations list
May 21, 2024
pmiranda May 21, 2024
People wait to buy tacos at Taqueria El Califa de Leon restaurant in Mexico City on May 15, 2024. A hole-in-the-wall taqueria is among the first restaurants in Mexico to be awarded a star by the prestigious Michelin Guide -- an accomplishment its owner credits to "love and effort". (Photo by Silvana FLORES / AFP)
News
‘No secret’: Modest Mexican taco restaurant wins Michelin star
May 16, 2024
fnbreport May 16, 2024

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F&B Report Magazine
Features
December 9, 2019

Bitter food, ghosting, and artisanal meats: The food trends to expect in 2020

2019 was a whirlwind year for the F&B industry. It saw the rise of matcha, elevated Filipino cuisine,

Idge Mendiola December 9, 2019
The country has since been noted as one of the countries that pioneered seaweed farming in substantial quantities
F&B
July 19, 2019

Seaweed: The sustainable option that can improve food security

Seaweed are not just for salads or appetizers anymore. Seaweed are marine algae that have been found to

Idge Mendiola July 19, 2019
If there is one thing these millennials are proving at what they’re good at, it would be their adaptability to change
Profile
March 20, 2019

Millennials will always be a culinary advantage

Millennials are entitled, unappreciative, self-centered, and lazy. A Time magazine cover story even called them “The Me Me

Idge Mendiola March 20, 2019
Backed by a wealth of gastronomic knowledge and experience, consultancy company Adviche aims to guide enterprises from infancy to execution
Features
March 12, 2019

F&B solutions firm Adviche offers something every restaurant needs: Professional advice

People who want to open a restaurant easily see the excitement and glamor of joining the industry. Many

Idge Mendiola March 12, 2019
These food trends created buzz and added excitement to the industry in 2018. We predict at least half spilling over to 2019
F&B
March 5, 2019

Food halls, milk tea, and nostalgia: The food trends predicted to take the lead in 2019

Affordable luxury There has been unceasing clamor for luxe sensibilities that don’t break the bank. The trend is

Idge Mendiola March 5, 2019
Bespoke stoneware crafted by local artisans
Features
January 29, 2019

The local artisanal stoneware to use in your restaurant

Joey de Castro Pottery Rich, warm hues and nature’s colors characterize the works of potter Joey de Castro.

Idge Mendiola January 29, 2019
Features
January 29, 2019

With inflation reaching new highs, entrepreneurs resort to strict costing to keep afloat

In an unprecedented move, SM Markets announced a price hike of 33 percent for one of their key

Idge Mendiola January 29, 2019

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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 6, 2019

Stay Connected

@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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