For decades, restaurant kitchens were designed to stay out of sight—busy spaces hidden behind swinging doors where chefs worked away from the eyes of guests. Today, that concept is rapidly changing. Across luxury hotels, fine dining restaurants, cafés, and modern casual concepts, open kitchens are becoming one of hospitality’s most defining design and operational trends. More than an architectural feature, the open kitchen represents a shift in how restaurants connect with gu

Ube, the purple yam native to the Philippines, is no longer just a nostalgic ingredient in Filipino desserts. In 2026 it has become a global star across cafés, bakeries and social‑media feeds. Longtime matcha drinkers are now sampling ube lattes, while big brands experiment with everything from ube cocktails to ube‑cheese pies. Some trend watchers call it the “new matcha” , but is that comparison fair? This feature explores how ube rose to prominence, its parallels with m

Crisp, minty, and made for sunny days—the mojito is that one drink you reach for when you want something light, fresh, and easy.

Long before it became trendy to spotlight local ingredients, Margarita was already doing the work—quietly, passionately, and with deep respect. After training in Italy, she returned to Manila not to replicate Italian cooking, but to reinterpret it in a way that was approachable to Filipinos. Through her flagship restaurant Cibo, she introduced rustic yet refined Italian dishes that became a staple for a generation. But her vision didn’t stop there.

Snippet from Somebody Feed Phil It’s not every day that a nearly five-decade-old restaurant sells out of its signature dish. But that’s...

The Philippines is poised to enter the ranks of global culinary elite as Michelin Guide inspectors begin evaluating restaurants in Metro...