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What to eat and drink: Sampinit sour, kakigori ice cream, and a limited-edition apple pie
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Balé Pampanga
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F&B Report Magazine
Doreen Gamboa Fernandez left an indelible mark, paving the way for the popularity of food history and culture in modern times
Profile
April 1, 2017

Reflecting on the legacy of Doreen Gamboa Fernandez

To be a serious student of Philippine regional cooking and of Philippine cuisine in general, one must read

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Micky Fenix April 1, 2017
Filipino cuisine is food that deserves to be known and eaten
Features
February 1, 2017

Filipino cuisine: Food that deserves to be known and eaten

For a long while, food writers such as myself were hounded by fellow Filipinos with the question “Why

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Micky Fenix February 1, 2017

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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
Salt is the quiet hero of every kitchen, enhancing Salt is the quiet hero of every kitchen, enhancing flavors and bringing out the depth and nuances of dishes. A pinch, a teaspoon’s worth—it is added without much thought about where it’s from or if there’s more to it than its culinary contribution.

Adapted from “The Saline Solution” by @naynakat_ originally published on F&B Report May-June 2015

Photos (duldul, asin tibuok, and sugpo asin) by @jilson.tiu 
Layout by @nimu_muallam
“For those who love it, buro adds umami and tang “For those who love it, buro adds umami and tang to a dish. As a side dish, it provides a strong counterpoint that refreshes the tongue while enjoying fried food and boiled vegetables. For those who aren’t as enchanted, the first whiff sends them far, far away,” writes @naynakat_.

But for something made out of ordinary ingredients, buro is definitely greater than the sum of its parts.

Adapted from “Burong Isda” by Nayna Katigbak originally published on F&B Report May-June 2015

Layout by @nimu_muallam 
Photos by @jilson.tiu
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