Josh Boutwood of The Test Kitchen with a salad of cured lamb at Antonio’s in Tagaytay. Photo: George Tapan

The young chefs at forefront of a Philippine food revolution, and why you’ll be hearing a lot more about country’s cuisine

Josh Boutwood, Miko Aspiras, Jordy Navarra and Bruce Ricketts are four among the many innovative chefs who, working with organic farmers, are building on country’s varied regional cuisine with new techniques and flavours

Topic |   The Philippines

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Josh Boutwood of The Test Kitchen with a salad of cured lamb at Antonio’s in Tagaytay. Photo: George Tapan
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