How This Young Chef Forages with Local Filipino Tribes

If somebody’s growing something, they might be the best at handling it – which is why this chef sets aside time to understand local pre-colonial dishes and techniques. Meet Chef Don, owner of Linamnam Mnl; where you can rediscover and enjoy Filipino food! Chef Don personally visits an Aeta family in Zambales where he learns and traces the roots of our traditional food.

TRACE is a new series where Filipino chefs push the boundaries of Filipino cuisine while still paying homage to its tradition. It traces the food back to the farmers, fishermen, producers and its rich history.

Check him out on IG:

Pindang na baboy

Rice and corn-fed pig
duldul salt
broth from kakayat snails
smoked honey
inuma rice
takipan (pickled hearts of fishtail palm)

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