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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Chris Dwyer

Chris Dwyer

Chris Dwyer has lived in Hong Kong since 2005 and writes on travel and food for platforms including CNN, BBC and South China Morning Post. He has visited 80 countries to date and aims to double that, but still maintains that the only way is Essex.