#filipino-cuisine

#filipino-cuisine

"Pamana always stuck, because at the end of the day, what we do is for our family and what we learned from them, and that's how we keep a lot of our stories and our culture alive," says Geri.

Bistek Tagalog is a marinated beef steak dish sautéed with copious amounts of fried onions, using tender cuts from the loin pan-fried for flavor.

At The Block at Woods Hill, diners can enjoy lobster and 'nduja pierogi with corn relish, alongside cocktails made with seasonal produce. This new restaurant in the Seaport highlights local sourcing and features dry-aged meats from its sibling farm in New Hampshire.

Ice cream was originally only available to the upper echelon of Filipino society. Money was shelled out for house staff to hand-churn ice shipped from overseas.

We're just focusing now on the dishes that I grew up eating, the dishes that I love eating every day, said Valdez. Mostly, the food that we're serving at Naks is like the original form of it. What you can see back home, this is the same food that we're serving at Naks.

The Isla Grand Restaurant Bar & Banquet is a lively new venue in Pleasant Hill, offering a vibrant party atmosphere with live entertainment, drawing large crowds.

San Francisco boasts the second-largest Filipino population in the US, exemplified by a vibrant community that thrives despite the historic loss of Manilatown.

Jon Neidich's success in nightlife continues as he opens Bar Bianchi, capturing the essence of Milanese hangouts with a rich menu and vibrant atmosphere.

Omar Shah's new restaurant, Belly, brings a fresh dining experience to Kentish Town with a unique blend of Filipino and European flavors, elevating simple dishes with global ingredients.

The melting point of every chocolate is slightly different. First, the white chocolate melts, so you get this tart pucker of yuzu. Then you have the milk chocolate.