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chef tatung lore

Chef Tatung evokes memories from around the country through Lore Manila

December 5, 2022

Romeo Moran December 5, 2022

People eat at restaurant Beirut, as FIFA World Cup Qatar 2022 takes place, in Doha, Qatar November 22, 2022

Doha’s thriving food scene traces transformation before World Cup

November 25, 2022

fnbreport November 25, 2022

Everything Nice Cafe and Good Shepherd ube crinkles

Expect the Everything Nice Cafe and Good Shepherd collaboration to be ubiquitous this season

November 21, 2022

Eric Salta November 21, 2022

Yael Gabay, The Plant Based Treaty global co-director with a team give away free vegan burgers during COP27 climate summit in Red Sea resort at Sharm el-Sheikh, Egypt

Agriculture News

Meat on the menu, not the agenda, at COP27 climate conference

November 16, 2022

fnbreport November 16, 2022

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This is Shawarma Shack’s way of helping Filipinos bounce back from the crisis

February 1, 2021

This shawarma franchise can save you up to P400,000

What started as a shawarma shack in Divisoria around six years ago is now a nationwide franchise business

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Marian San Pedro February 1, 2021

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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

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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A number of establishments still thrive on the old

A number of establishments still thrive on the old catchcry “The customer is always right.” That, however, doesn’t always hold true since customers can take advantage of a situation.

Adapted from "5 cases that prove the customer isn’t always right" by Peter Pysk
Illustration by Boizei Malicdem

When it comes to wine and food pairings, “There

When it comes to wine and food pairings, “There are no rules,” says sommelier Charles Seguin. There are only tips and suggestions because at the end of the day, it’s the wine drinker’s preference that will determine the pairing.

“The more you try the wines, the more it makes sense to you. You have to see what you prefer and what kind of taste and texture work for you,” he says.

Beyond personal preference, there are many factors that go into wine and food pairings. For one, did you have a glass of wine earlier that day? What did you eat before? Is the wine for a meal or for snacks on the side? And the only way to answer that is to drink up and get acquainted with the world of wine.

Adapted from "There’s no exact science to food and wine pairing" by Anri Ichimura

Here’s a closer look at @halfsaints.jp courtesy

Here’s a closer look at @halfsaints.jp courtesy of our writer/photographer @campfiremedia as he samples some of the items you shouldn’t miss on a visit to this Tokyo outpost.

1. Half Saints co-founder @jmarci

2. Half Saints Tokyo is located at Kato Building 1F, 4-2-4 Hongo, Bunkyo-ku, Tokyo (near Hongo Sanchome Station)

3. @artsybeaver of @onezerodesignco shaped the look of @halfsaints’ Tokyo branch

4. The Hokkaido blue cheese cloud cookie is light and fluffy cookie with oregano and blue cheese from Hokkaido that’s best paired with wine or this @vinvie.jp cider

5. The iconic crema de fruta is slightly different from the Manila version. The custard is infused with Madagascar vanilla beans while the gelée is made from VinVie Rosé Cider. “We will also feature fruits in season but for this one, I used strawberries, kiwi, persimmon, kumquat, and pink grapefruit. We will also put edible flowers once we are ready to sell,” says Arciaga.

6. Clockwise from top left:

a. Eringi and goat cheese is classic Half Saints puff pizza flavor but in Japan, they use King Trumpet mushrooms sautéed in garlic, soy sauce, and white wine then topped with goat cheese and housemade balsamic vinegar reduction

b. Pork sausage, tomato, and basil confit on a bed of Hokkaido cream cheese mix

c. Hokkaido blue cheese on Hokkaido cream cheese finished with sweet and tangy housemade citrus jam to round out the marriage of flavors

d. Pimento sauce (housemade pickled red capsicum and mix of Japanese cheeses) topped with jamón serrano, persimmon, and oregano

e. Aged miso (fermented for 2 years) on clouds of Hokkaido creame and finished with lemon slices and zest

f. The ratatouille is decked with tomatoes, zucchini, and eggplant, then smothered with housemade marinara and pesto

7. Coco Choux is their Tokyo ode to the bestselling Merci Buko. It’s a choux au craquelin filled with coconut cream custard and whipped cream, then finished with a roasted mix of nuts and powdered sugar

Much like a good cast-iron pan, wooden chopping bo

Much like a good cast-iron pan, wooden chopping boards are solid kitchen essentials whose proper maintenance yields great returns.

If cast-iron cookware relies on proper seasoning to ensure a non-stick surface and an overall even cook, wooden boards need to be oiled regularly to prevent it from becoming brittle and to maintain that smooth surface that is gentler on knife edges.

A few extra steps in caring for these kitchen essentials can go a long way, so here are five that can extend the life of your wooden chopping boards for many years. Find the full feature via the link in bio.

Story by Catherine Orda
Layout by @nimu_muallam

1. Expect the limited @everythingnicecafe and Good

1. Expect the limited @everythingnicecafe and Good Shepherd collaboration to be ubiquitous this season. While the ube cake and crinkles nod to a classic Filipino flavor, these treats have a big-impact purpose, too.

2. Originating in Las Piñas before opening in Katipunan soon after, @stayupespressobar’s third branch in Kapitolyo stands as both a statement of their success and mission to offer a “fun, inclusive space for all” across the capital.

3. Alongside the opening of its new branch in Molito Lifestyle Center, Alabang, chef @chefelysalar’s @patisserielechouxcolat launches a new dessert cake—Passionfruit Dacquoise—that is inspired by the classic Pinoy sans rival. “It has layers and layers of hazelnut passion vanille, homemade hazelnut praline, passion fruit gelée, vanilla bean white chocolate whip panna cotta, citrus sponge cake, tablea chocolate cremeux, almond hazelnut dacquoise, hazelnut mousse, and almond croustillant.”

4. Filipinos seem to be spoilt for choice this holiday season with @shakeshackph’s new limited-edition menu that embraces flavors from New York steakhouses. Whether tucking into the horseradish peppercorn burger made with 100 percent Angus beef blend or simply sipping a tiramisu shake (cream cheese, coffee, vanilla frozen custard), the flavors being served up this month will make for a fabulous Christmas spread.

Despite her youth, 23-year-old interior design stu

Despite her youth, 23-year-old interior design student Evonne Limsui—who designed @yugen.restaurant—shows deft experience in translating her vision into reality. She visualizes vacancy, portrays paucity, and salutes smart scarcity. She dismantles notions of ‘what could have been’ and ‘what more could be’ on the blank walls of the restaurant and instead makes a case for ‘this is how it should always be.’

As a result, Yūgen Japanese Restaurant manages to remain deliberately expressive, warm, and creatively constructed amid the architectural hush. You understand that design is something to be devoured just as much as the extensive assembly of washoku.

Story by @ericatlass
Photos by @patmateopics
Layout by @nimu_muallam

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