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...