The topic was chicharon, deep-fried pork belly and rind, with Claude Tayag presiding in an event at Unilab’s MusKKat (Museo ng Kaalamang Katutubo). Tayag is a chicharon connoisseur who documents every ...
“I love bagnet. My triglycerides will tell you that,” restaurateur Sandee Masigan said with a laugh. Masigan, together with husband Andrew, has been in the food business for almost 30 years now. They ...
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