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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

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F&B Report Magazine
TikTok is a flourishing space for food enthusiasts and by extension, food entrepreneurs
Features
October 2, 2021

Rediscovering the joy of food through TikTok

There is unparalleled comfort in watching people cook.  I grew up without cable TV. Instead of viewing popular

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Oliver Emocling October 2, 2021
Why it’s important for Puesto to have its own physical carinderia
Features
September 22, 2021

At Puesto’s carinderia, everyone has a seat at the table

On Twitter, a quick search for pad thai near you (if you are in Metro Manila) will most

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Oliver Emocling September 22, 2021
Inspired by a Davao-based motorcycle cafe called The Mobile Café, Mong Vicente of Cityboy Brew decided to take his business out in the streets on his bike
Profile
May 14, 2021

Cityboy Brew: A Marikina cafe that thrives on wheels

Mong Vicente likes the smell of coffee.  Working as a freelance photographer, he acquired this fondness for the

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Oliver Emocling May 14, 2021
Sikap promotes local coffee on wheels
Features
May 5, 2021

Why mobile cafes are important for this coffee enterprise

The street has always been a space of hope. As American urbanist Jane Jacobs wrote, “Streets and their

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Oliver Emocling May 5, 2021
From the inevitable shift to delivery and takeout to churning new items more frequently, restaurateurs tell us how they navigated the past year in lockdown
Features
April 22, 2021

How Filipino restaurateurs are redesigning dining experiences during COVID-19

Chef and restaurateur Christine Roque is thankful that her restaurant, Half Saints, gets a good view of the

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Oliver Emocling April 22, 2021
It is inevitable to talk about work when discussing the experience of lunch breaks
Features
April 15, 2021

Lunch breaks and the role of restaurants in our working lives

It is inevitable to talk about work when discussing the experience of lunch breaks. Lunch in itself was

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Oliver Emocling April 15, 2021
From the beginning, Kumakuma has always been intent on crafting a curry-centric menu
Features
March 30, 2021

In quarantine, a curry-only concept finds its footing in delivery

On a Sunday, I meet a motorcycle rider in front of our gate. With him are three curry

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Oliver Emocling March 30, 2021
Profile
August 14, 2018

Former Toyo Eatery front of house staff focuses on own vision with new restaurant

Noelle Magcale had always wanted to work in the food industry. Ever since leaving her corporate job—her first

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Oliver Emocling August 14, 2018
But what does it really take to write a cookbook today?
Features
May 10, 2018

Who is qualified to write a cookbook?

After gaining fame from Netflix’s “Queer Eye” reboot, the show’s resident food expert Antoni Porowski is set to

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Oliver Emocling May 10, 2018
The principles of good design, according to Arts Serrano
Features
April 17, 2018

The principles of good restaurant design

Food is the reason why we dine in certain restaurants. But before the palate, a restaurant indulges the

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Oliver Emocling April 17, 2018

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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
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

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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
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