The topic was chicharon, deep-fried pork belly and rind, with Claude Tayag presiding in an event at Unilab’s MusKKat (Museo ng Kaalamang Katutubo). Tayag is a chicharon connoisseur who documents every ...
“I love bagnet. My triglycerides will tell you that,” restaurateur Sandee Masigan said with a laugh. Masigan, together with husband Andrew, has been in the food business for almost 30 years now. They ...
Make this your preferred source to get more updates from this publisher on Google. If in search of good food, go north. This is my new mantra, fresh from an unforgettable three day trip to Ilocos ...
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