Street food has become one of the most popular tourist attractions among our neighbors in Southeast Asia. So why can't we promote it here in the Philippines?

Street food as tourist attractions

In Carigara, Leyte, one traditional delicacy stands out among culinary heritage: Inutok, made from small freshwater shrimps, grated young coconut, and local spices, all finely minced, wrapped in banana leaves, and steamed to fragrant perfection.

Inutok of Carigara – A heritage dish wrapped in flavor

New Lucena’s Sweet Leap 

NEW LUCENA, Iloilo, chocolate lovers, and local farmers are celebrating a sweet milestone: the inauguration of the Bean to Bar Chocolate Processing Center. This state-of-the-art facility, dedicated to transforming raw cacao beans into fine chocolate, marks a new chapter for the town and the province.


Bean to Bar Chocolate Factory

In the Filipino Food Month

There are many reasons to travel to the beautiful towns of Iloilo — from its rich history to the growing foodie scene. The richest of palates will surely enjoy what each town can offer in terms of its traditional cuisine highlighted in this annual three-day event that takes place every April in celebration of Filipino Food Month. 

Culinary Cultures with NAMIT!

There is more to Eastern Visayas cuisine than "moron" (Eastern Visayas' answer to Luzon's suman) or "binagol" (mashed, sweetened taro roots molded in coconut shells).

Palo promotes 'slow food'

With diabetes continuing as the fourth leading cause of death in the Philippines– affecting mostly obese people but can even afflict the healthiest weighing Filipino– a change from sedentary to active lifestyle with foods low in cholesterol (particularly controlled rice intake) being advised to prevent further deterioration of one’s health, the International Rice Research Institute (IRRI) in Los Baños, Laguna is about ready to launch its ultra-low glycemic index rice by 2025.

New rice variant to address diabetes

When Christian Gonzaga Señoron and his wife Shylynne decided to dive into the world of business, they knew it would be a journey full of sacrifices and risks. Yet, driven by faith and passion, they turned their dream into reality. Grazetronomy Bacolod (BCD), the premier grazing company in Bacolod and Negros, was born.

Grazetronomy BCD: Crafting Culinary Art from Passion and Vision

A Global Culinary Journey with Marc Nacua and Princess Anne Uy

Guevarra’s by Chef Laudico, in partnership with Nutribullet, continues the tradition of championing globally renowned Filipino chefs with the fifth wave of Taste of the Philippines: A Global Culinary Journey. 

Taste of the Philippines

A Taste of Iloilo

Imagine an afternoon filled with delightful bites and enriching conversations at the BizBar, Richmonde Hotel Iloilo. My dining experience was elevated by the warm company of Richmonde Hotel Iloilo's General Manager, Nathalie Lim and Iloilo Festival Foundation Inc. (IFFI) President, Allan Tan.

High Tea Delights At Richmonde’s Bizbar

There's something remarkably heartwarming about stumbling upon a restaurant that not only serves exquisite food but also tells a story of family, passion, and community. 

Gastronomic Breakthrough, A Culinary Gem Worth Every Bite

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