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It's just past 5 p.m. on a Thursday evening in Seattle, and Musang, chef Melissa Miranda's modern Filipino restaurant, is packed. Tables quickly fill up with plates of jet-black cuttlefish-ink pancit, ...
In 2017, an internet friend sent me a message: “Would you be interested in a PDF copy of Tikim?” She was referring to Filipino food scholar Doreen Gamboa Fernandez’s 1994 book: over 200 pages of ...
"Filipino food is contrast — push and pull, extremes colliding, sweet and savoury, crisp and tender, bright and rich held together by the sharp, defining note of sour, because Filipino food isn't just ...
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