As a college student in UP Manila, my route then would pass through Quezon Boulevard, Quiapo, all the way to Padre Faura, Manila. I would pass many food institutions such as Butterfly in Diliman, D&E, ...

The topic was chicharon, deep-fried pork belly and rind, with Claude Tayag presiding in an event at Unilab’s MusKKat (Museo ng Kaalamang Katutubo). Tayag is a chicharon connoisseur who documents every ...

Whether you're swigging down a bottle of beer, shooting down shots of lambanog (local wine made from coconut), or taking your time with a bottle of wine, there's nothing like pairing pulutan with a ...

Whether it’s Thai, Japanese, Chinese or even Vietnamese, most New Yorkers have their loyal go-to spots for their favorite Asian cuisines. When it comes to Filipino fare, however, most New Yorkers ...

Valentine's Day is just around the corner — do you have a gift in mind for your special someone yet? While the usual bouquet of flower is always a good idea, a bouquet of chicharon bulaklak will ...

Most Filipinos have a fondness for sinfully delicious snacks like the crispy chicharon. But some Pinoy entrepreneurs have used unusual ingredients and alternative cooking methods to put a fresh spin ...