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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?

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

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

Eat your way through Sugarlandia, Southeast Asia, and more without leaving Manila

February 2, 2023

Eric Salta February 2, 2023

Balé Pampanga

Welcome to Balé, a forest home at the heart of Pampanga

January 30, 2023

Romeo Moran January 30, 2023

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Polilya

Polilya and Yardstick understand the significance of the last two years for the foodservice industry

September 6, 2022

F&B briefs: Polilya’s Poblacion revival and Yardstick’s southern arrival

Like many restaurants and cafes, Polilya and Yardstick understand the significance of the last two years for the

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fnbreport September 6, 2022

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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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The biggest challenges in hospitality now: sustainability and tech

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In the incredibly competitive food industry, how do make sure your business lasts? Restaurant owners and chefs share some advice

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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.

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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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