Profiles
Writing for the Sunday Inquirer in 1988, the late and great scholar and culinary adventurer Doreen Fernandez noted how Filipino cuisine is people-centered, revolving around those who create, process, and consume it, highlighting how the communal spirit of the fiesta lives on even in urban life. In that same essay, Fernandez also observed how the cuisine is multicultural at its
Lookbook
Move over, Paris and Milan. The fashion world’s center of gravity has been shifting east for a while now, and from October 20 to 24, it’s the Philippines’ turn in the spotlight. The country is hosting the inaugural Fashion Week Asia at the Newport World Resorts. Presented by AGC Power Holdings Corp. and backed by The Business of Fashion (BoF)
Taste
For the longest time, culinary schools in the Philippines taught students the techniques of French cooking. This, according to Chef Francis Lacson, was the gold standard, noting the mores of his early days in the culinary world. It’s vastly different today in 2026, where some Filipino food items – the viral ube and sisig – have reached the global ubiquity
Travel
Just three hours from Manila, Pico Sands Hotel offers a refreshing coastal escape, with beautiful surroundings, thoughtful amenities, and plenty for the whole family to enjoy. There is something particularly inviting about a seaside escape that doesn’t require traveling too far from the city. Nestled within Pico de Loro in Nasugbu, Batangas, Pico Sands Hotel is approximately a three-hour drive
Weddings
On September 8, Santuario de San Jose in Mandaluyong City became the setting for one of the most meaningful days in the lives of Congressman Brian Poe Llamanzares and Department of Justice (DOJ) Undersecretary Atty. Margarita “Marge” Gutierrez. Surrounded by family, friends, and the people closest to them, Brian and Marge stood before the altar and made a promise for
Latest
From McDonald’s protein callouts to smaller, more considered plates, a new kind of appetite is beginning to influence how restaurants think about value. There was a time when ordering “healthy” at a restaurant usually meant making some kind of compromise. A burger without the bun. Dressing on the side. A sad grilled chicken breast placed next to lettuce with very
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