It is capable of producing its own light and equipped with an extraordinary extendable mouth.
Diners shouldn’t feel guilty for expecting quality from expensive, hyped restaurants.
Easy to prepare and highly versatile, sitaw works perfectly steamed, stir-fried, or simmered in classic dishes like pinakbet and soups.
The familiar ‘pancit canton dilemma’ explained.
The skin is glossy and golden brown, while the meat underneath remains juicy, savory and deeply smoky.
Tondo’s version leans into a savory, garlicky broth that feels more familiar to the Manila palate.Â
Studies on edible Asplenium species have found dietary fiber, minerals and plant compounds with antioxidant activity.
Despite its siopao’s popularity, regular customers know there is more to order.
Despite shifting food trends and Kapitolyo’s growth, Café Juanita’s signature kare-kare remains a constant favorite.
The petals themselves are edible when harvested from clean, pesticide-free plants.
