Grillin' At The April CCA Manila Monthly Mixer

Another proud CCA Manila alumnus comes home as Chef Jonvic Mangibin takes over the grills at the CCA Show Kitchen for the April Monthly Mixer series...

A monthly business and networking event, the CCA Monthly Mixer Series hosted by CCA Manila Director of Culinary Innovation Chef Philip John Golding serves to connect the hospitality, food, beverage, corporate and supplier sectors in a professional community setting. The massive CCA Show Kitchen becomes an ideal space for collaborations and partnerships showcasing culinary talent and products while positioning CCA Manila as a hub for industry connection and innovation. That evening, the spotlight focused on Chef Jonvic Mangibin from CCA Manila's long and illustrious roster of successful graduates. The founder of King Inasal, Chef Jonvic Mangibin shared his take on familiar local flavors anchored on his signature chicken inasal. Read on and see what's cookin' and grillin' at the April CCA Monthly Mixer...

Pearl Of Three Waters: Irish Gallagher Oysters And French Legris Oysters Face Off At The Philippine Oyster Shucking Competition At Newport World Resorts

It was a classic duel at sundown. Two of the world's coveted names in oysters face off at the Pearl of Three Waters: Philippine Oyster Shucking Competition at Newport World Resorts...

Irish Gallagher Oysters. And French Legris Oysters. Two of the world's finest brands come together in a celebration of pure and fresh flavors at the Pearl of Three Waters: Philippine Oyster Shucking Competition at Newport World Resorts. As in any competition, one stands victorious. But the real winner? Guests and diners of Manila Marriott can now enjoy the very best oysters from Ireland and France at Cru Steakhouse, now open for Sunday Lunch and Marriott Cafe in a lavish buffet dinner spread. Read on for front row seats in an epic duel...

Go Big With A Healthy And Sweet Blue Boost: Discover And Enjoy Boundless Blue Possibilities With USA Blueberries

As a snack or dessert, blueberries are always at the top of any list. And why not. All-natural blueberries are often considered as one of nature's superfoods scoring big on health, flavor and ease. But it's time to go beyond snacks and dessert and explore the full flavor potential of blueberries in your home or professional kitchen. Are you ready for a flavorful and boundless blue boost?  Discover and explore savory possibilities with USA Blueberries...

Blueberries go big as it expands its reach, presence and availability in the country through the establishment of relevant linkages and strengthening its network base with key stakeholders. This means you can now enjoy that blue boost in your professional or home kitchen with easier access to USA Blueberries. To cap the USDA Foreign Agricultural Service 2026 Agribusiness Trade Mission to the Philippines, the US Highbush Blueberry Council hosted a Meet and Eat dinner at The Split with a curated menu by Chef Kalel Chan showcasing the infinite culinary possibilities with USA Blueberries. Read on for a peek of the boundless blue boost of indulgent sweetness, rich flavor, vibrant color and value to your menus or family meals...

Green Mondays: Start Your Week Right With Fresh Farm-To-Table Plant-Based Dishes At Seasonal Tastes In The Westin Manila

You don't have to go far for real farm-to-table and plant-based cuisine. You'll find it right here in the metro. Just mark Mondays on your calendar and book your table at Seasonal Tastes in The Westin Manila in a special collaboration with The Farm at San Benito. Is there anything better than starting the week right with farm fresh and healthy flavors?

Now on its sixth edition, Green Mondays highlights the collaboration between the five-star wellness forward The Westin Manila and Marriott International's wellness sanctuary down south, The Farm at San Benito showcasing farm fresh produce transformed into exquisite dishes. Presented and served in tasting plates prepared a la minute at the One Dish Wonders Live Station in the impressive buffet spread of Seasonal Tastes at The Westin Manila, guests and diners can now enjoy and experience farm-to-table plant-based options to start the week with Green Mondays. Read on and pick up your plate, it's time for some farm-to-table goodness at The Westin Manila...

Take A Flavorful Dive Deep Down South And Experience Mindanaoan Cuisine At The Sinagtala Famsgiving Dinner Buffet In Marriott Cafe

The spotlight on Filipino cuisine continues to shine as Marriott Manila celebrates Filipino Food Month showcasing the rich and diverse flavors of Zamboanga, Basilan, Sulu and Tawi-Tawi for a unique buffet dining experience at Marriott Cafe. The regional buffet selection created by noted guest Chef Miguel "Miggy" Cabel Moreno of Palm Grill alongside the lavish international offerings combine for an impressive spread, and you can experience it every Wednesday and Thursday of April for dinner. Step inside Marriott Cafe and savor the heritage flavors of the deep south with the Sinagtala Famsgiving Dinner Buffet... 

In a collaboration of shared culinary advocacies, Marriott Manila and guest Chef Miguel "Miggy" Cabel Moreno weaves the unique flavors of the south with the extensive array of buffet offerings at Marriott Cafe with the Sinagtala Famsgiving Dinner Buffet. Available for dinner every Wednesday and Thursday for the whole month of April, experience the flavors of Southern Mindanao like Tiyula Itum, Belachan Manuk, Sambal Istah and Beef Kurmah as part of your tempting buffet options at Marriott Cafe. Ready to pick up your plate? Then read on...

By Word Of Mouth, Here's Something To Chew On: At The Book Launch Of Bukambibig (Word Of Mouth) By Ige Ramos

"Eat Filipino food, not for the history, because we're not sure what is authentic. Eat Filipino food, not for the culture, because we're not exotic enough. Eat Filipino food because everything you know about it is wrong." In a series of introspective and deeply personal essays with narrative recipes, Ige Ramos presents a  refreshed perspective on our culinary heritage backed by years of extensive research and personal experiences for some food for thought...

What is Filipino food? Better yet, when does it become Filipino? And is it still truly authentic in a world where nothing really is authentic anymore? Noted culinary author and historian Ige Ramos shares his thoughts on Filipino cuisine, identity and authenticity in his latest book, Bukambibig (Word of Mouth) by Anvil Publishing. More than just another recipe book, Bukambibig (Word of Mouth) is an exploration on the flavors that unite us yet in so many ways also divide us in a never ending discussion beyond the dinner table. Let Ige Ramos show you how everything you thought you knew about Filipino food is wrong with Bukambibig (Word of Mouth). 

Hearty And Savory Content Still Slays Your Algorithm Of Cravings At OnlyPans Taqueria

The distinctive red and white tiles under the brand's amusing and still witty pun remains just as relevant since the day it opened almost four years ago. Anchored on its signature beefy, cheesy and delectably messy birria tacos, OnlyPans Taqueria has gone beyond just being a mere novelty food trend in Poblacion's culinary scene. It's become a movement with deep ties to the eclectic community celebrated with their Mexican inspired repertoire of savory offerings. Step inside OnlyPans Taqueria, and find out why their culinary content of tacos and burritos still holds the top spot in your algorithm of cravings...

Born out of the pandemic, OnlyPans Taqueria has outlived the sushi bake craze from the long days of the quarantine experience integrating itself in the vibrant weave of flavors of the Makati neighborhood. A fire nearly ended the story, but resilience has always been part of the OnlyPans Taqueria  journey. Add some badass birria tacos to the playlist and you get a taste of the community-driven establishment that's still rockin' Poblacion. 

Straight From The Grapevine: Korean Chef Han Sang-Baek Shares His Baking Secrets For California Raisins

Sweet by nature, California Raisins are more than just a sweet add-on. It's a functional ingredient that dramatically transforms any baked creation with an elegant twist. And acclaimed Korean baker Chef Han Sang-Baek showed exactly how California Raisins can elevate any baked rendition fresh off the oven in one insightful day at the kitchens of Magsaysay Center for Hospitality and Culinary Arts in Mandaluyong (MIHCA). It's time to bring that cool sun-kissed California vibe to your kitchen...

Exciting things are happening in the Korean baking scene, driving innovation and unrestrained creativity in Asia's emerging pastry culture. Leading the charge is Korean baking master Chef Han Sang-Baek with his novel approach to baking blending both tradition and contemporary techniques honed through years in the industry. At the crest of the resurgent wave of baking innovation in Asia is California Raisins Asean through Dane International Commodities linking local bakery and food service professionals with world-class produce and products. Read on and let Chef Han Sang-Baek show you how California Raisins can add both flavor and value to your baked offerings...

Familiar And New Flavors At Azuthai

Eighteen years and counting capped by an impressive recognition by the Thailand Ministry of Commerce as the first local restaurant awarded with the coveted #ThaiSELECT seal of authenticity year after year, Azuthai's place in the local culinary scene remains an enduring testament to a continuing story with many more yet to come...

Since 2008, Azuthai has been one of the metro's go-to destinations for authentic Thai cuisine. And it still is. The secret formula? Keeping it simple and staying true to Thai culinary tradition executed with the highest standards. Consistently. It may sound almost too simple but after all is said and done, the best way to understand why Azuthai stays well ahead of the game for the past eighteen years is to let the dishes do all the talking. Let's eat...

Taste The Sweet Difference: From The Southern Tip Of Africa To Your Plate, South African Table Grapes Finally Arrives In Manila

Finally, some sweet news. And the best part part? They come in generous bunches and juicy clusters of pure sweetness. South Africa's famed table grapes are finally here in Manila... 

The South African Table Grape Industry (SATI) proudly announced the much-awaited official launch of South African grapes in the Philippines marking yet another milestone as it expands its presence in the Asian market. Straight from one of the world's most celebrated fruit-growing regions, Filipino consumers can now experience The Sweet Difference with South Africa's high-quality and naturally grown grapes. Now you can add South African grapes to your shopping list, and enjoy one of the world's sweetest harvests...