From a buzzing foyer of media and culinary icons to an after-party catered by Michelin-starred chefs, this visual diary follows one guest’s night at the Michelin Guide Philippines awards. Browse intimate chef selfies and close-ups of every plate she tasted, plus a downloadable lineup of who cooked what.

This photo-led story reveals the invisible work that made the inaugural Michelin Guide Ceremony in the Philippines look effortless: days of setup, technical run-throughs, crew briefings, and a history-filled foyer showcasing Michelin stars, criteria, and global reach as the Guide prepared to launch in Manila in 2025.

This poached salmon recipe is a foolproof dish that keeps the fish moist & flavorful through cooking in herb-seasoned water. I used to overcook fish for many reasons: multitasking in the kitchen, using different methods, and using different vessels, with no consistency. It didn’t help …

Suam na mais, the Filipino soup made with fresh corn kernels, meat, and greens, is a humble dish I  enjoy making and eating.   After a harvest day, we would tirelessly peel off the husks from the white lagkitan corn variety. Intermittently, we would grill some …

Confit of Leeks With Lemon and Garlic What exactly is a confit of leeks with lemon and garlic? To confit, from the French word, confire means to preserve.  The recipe’s simplest description is a low and slow cook of leeks, lemon, and garlic with other aromatics …

King Salmon Carpaccio  King Salmon Carpaccio is my take on the classic Italian antipasto, carpaccio when I saw that our local grocer offered Tyee King Salmon. Carpaccio is an essential recipe you need to know you want to impress your discerning guests. Or make this if …