We tapped on Phillip’s food (including a kitchen stint at David Chang’s acclaimed Momofuku Ssäm Bar), and research & development experience to find out what the Filipino food scene is like in America’s Finest City.
Tag: Filipino food
From Street-Side Food to Stateside Haute Cuisine (a Q&A with a Filipino Executive Chef in San Diego)
He, with other prominent chefs of Filipino descent in San Diego, debunks the myth that Filipino cuisine is nothing more than downscale and unsophisticated food.
11-time Culinary Champion and Only in His Twenties (An Interview with One of Norway’s Finest Chefs)
He garnered an enviable 11 golds, 8 silvers and 1 bronze like a man with a mission; a mission to live a dream.
Most Influential Filipina Joins Our Filipino Food Anthology Project (a Q&A with the author of “Ampalaya Epiphany”)
reads like a beautiful narrative and will make you long for food, family, and Filipino-ness. Find out too why she says, “Hence, it’s NOT Filipino food which needs to evolve…”
Filipino Food, Anthony Bourdain and a Poet Named Janice (a Q&A)
The poem, “For Filipina/x Americans Who See Themselves Thru Anthony Bourdain”, challenges and provokes…
The First Published Philippine Cookbook in America ( An Interview with a Filipino Cookbook Author)
“No one can have too many cookbooks,” wrote Marilyn Donato in a letter that came with her autographed cookbook, Philippine Cooking in America.
Believe it or not: Filipino Food Addiction Hits Milwaukee (An interview with Meat on the Street’s co-owner)
If it weren’t for the Filipino noodle dish, Pancit, Alexa Alfaro, her siblings and Filipino food in Milwaukee wouldn’t probably exist today. Sounds far-fetched? It won’t be… Read more “Believe it or not: Filipino Food Addiction Hits Milwaukee (An interview with Meat on the Street’s co-owner)”
The Return of a Filipino Food Event that Sparked Public Attention in the U.S.
Oct. 15,2016 is the return of Savor Filipino, the big Filipino food event launched by the Filipino Food Movement that woke national interest in 2014. This year’s theme is “buksan”, meaning to open –
11-time Culinary Champion and Only in His Twenties (An Interview with One of Norway’s Finest Chefs)
He garnered an enviable 11 golds, 8 silvers and 1 bronze like a man with a mission – a mission to live a dream.
From Dishwasher to Master Dish Innovator (An Interview with Timpla’s Co-Chef)
It’s an American Dream in the making. Or shall we say a Filipino- American Dream. Paolo Dungca, one of the founders and chefs of Timpla, a supper… Read more “From Dishwasher to Master Dish Innovator (An Interview with Timpla’s Co-Chef)”
My Food Beginnings 