Alpas, which means “to be free” in Tagalog, is a place where owners Ken Cazeñas and Kimberley Eng invite people to experience a different side to Filipino cooking in the country.
Read MoreHaving worked in the hospitality industry for over 10 years, I had a strong interest in social tourism - and the idea of traveling with the intent of giving back to communities directly, in the Philippines, was something I had to try.
Read MoreRussell Yee Awat, General Manager of Kagay-Anon Restaurant in Cagayan de Oro city, keeps a notebook in her purse describing things she’s eaten and what they taste like - particularly useful for field research, as on a recent trip to China to sample local variants of savoury hopia, a flaky pastry Filipinos have come to make their own.
Read MoreWhen I first reached out to COHARA several months ago, I talked about how I would love the opportunity to show how a dish called “sinuglaw” was prepared - a combination of grilled pork belly and chunks of fresh fish tossed with citrus and vinegar. It seemed, from my research, something that truly represented regional food in Cagayan de Oro.
Read More