In Bantayan Island, local fish and squid are caught, processed and packed by a social enterprise started in 2014 that now produces the popular Balangay’s Best line of seafood products.
Read MoreEnjoyed a lovely afternoon walk through Molo’s public square to prelude two days of eating to remember. Welcome to Iloilo!
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 MoreThe second those mushrooms grilled over charcoal hit my nostrils, I knew Chef Chino Mempin’s cooking was the real deal.
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 MoreThis morning, just before 7 am, I met with Nollie Arguelles of the Cagayan de Oro Hotel and Restaurant Association (COHARA) and Mozart Pastrano of the Cagayan de Oro City Tourism Council for a walk through the town's largest public market, Cogon.
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