BLOGS

Three years ago, we came to Ilocos with a list: bagnet, longganisa, empanada, and the cobblestone streets of Vigan. We ate well and went home thinking we understood the region. This time, we’re going deeper.

In Quezon, cooks reach beyond vinegar and sampaloc for their sour kick, turning to ingredients like santol, kamias, and katmon, each bringing its own kind of acidity and character.

Pilgrim Restaurant in Davao was born from Chef Jeramie Go’s dream of opening a restaurant of his own.

In this episode, Chef Martin and Trish meet Makati diners who take them to three restaurants they keep returning to