"Filipino food is contrast — push and pull, extremes colliding, sweet and savoury, crisp and tender, bright and rich held together by the sharp, defining note of sour, because Filipino food isn’t just ...

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The word adobao doesn’t exist in Tagalog or any other Filipino dialect. Mike Pimentel made it up because he needed a name for this fusion dish of pork belly adobo with pickled papaya slaw in a bao (a ...

April is now known as Filipino Food Month (FFM) and though we should be celebrating it everyday, a special month centered on local cuisine helps wake people up from dismissing Filipino food as ...

Bettina Makalintal is a senior reporter at Eater.com, covering restaurant trends, home cooking advice, and all the food you can’t escape on your TikTok FYP. Previously, she worked for Bon Appétit and ...

In Asiatown along Bellaire Boulevard, the Vietnamese population anchors one of the country’s largest concentrations of restaurants selling everything from banh mi to rice porridge served with offal.

Even though I don’t cook Chinese food all the time, I can hardly step into my kitchen without encountering ingredients, ...