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McCormick Chefs Tenten, Pix, and JB presenting the 25th Edition of McCormick’s Flavor Forecast at McCormick Culinary’s Together We Flavor 2025

McCormick Flavor Forecast 25th Edition unveils 3 flavor trends: tropical, smoky, and something unexpected

April 12, 2025

BrandRoom April 12, 2025

Chef Josh Boutwood explores culinary creativity and curiosity with IQOS

March 18, 2025

BrandRoom March 18, 2025

Paradise Dynasty’s new branch in Greenbelt 5, 3rd level opens as a haven for the World’s First 8 Flavor Xiao Long Bao and Chinese cuisine

Paradise Dynasty’s new branch in Greenbelt opens as a haven for the World’s First 8-flavored Xiao Long Bao

November 12, 2024

BrandRoom November 12, 2024

Together We Flavor 2024: A celebration of culinary diversity and indulgence

Advertorial F & B Report

Together We Flavor 2024: A celebration of culinary diversity and indulgence

July 29, 2024

BrandRoom July 29, 2024

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Korean barbecue

How does the business model of Unlimited Korean barbecue work?

F & B Report Features

July 17, 2019

Unlimited Korean barbecue: How does it work?

The current refrain of many Filipino diners when asked about their current food of choice has been Korean

Romeo Moran July 17, 2019

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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

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

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

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@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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