VENCHI, the Italian brand of chocolate and gelato which arrived in the Philippines late last year, has presented six pairings that each feature a Venchi chocolate creation and a Filipino dish that it ...

Crispy Bagnet Sisig with Plant-Based Sisig Mayonnaise Established in 2018, Cosmic Philippines currently has branches in ...

In a dimly lit room where the clink of glasses met the low hum of conversation, the aroma of dark chocolate and rum lingered ...

Chef Stephen Bustamante comes home with Pastorelli Chef Stephen George Bustamante may have trained in California and worked ...

With influences from so many different cultures and traditions, Filipino food is basically a mosaic of flavors. Lumpia, pancit, and kare kare are reminiscent of dishes found in Asian countries close ...

Deep-fried to crispy perfection and served with a flavorful dipping sauce, it’s the kind of dish that’s made for sharing (or not, no judgment!). What could possibly make sinigang better? Bagnet, of ...

Often harvested in big batches and enjoyed as it is — washed, peeled, sliced into rugged strips, and eaten with a sprinkling of salt or Bagoong (shrimp paste). But must it always be so?

In China, pop-up stores specializing in Russian-made products have become an increasingly common sight. Their proliferation has left some residents puzzled, with many on Chinese social media ...

But the real star of the dish is Chef Casanova’s bagoong. Having a shrimp allergy himself, he made it his mission to create a plant-based version he could finally eat. The result? A bagoong made from ...

Seasonal Tastes’ Rej Casanova teams up with vegan Filipino comfort food restaurant Cosmic to churn out plant-based isaw and guilt-free bagnet sisig ...