Max's fried chicken has long been a staple of Filipino family celebrations, along with other homegrown favorites such as (clockwise from top) lumpiang ubod, tokwa't baboy, sinigang na hipon, pancit, and kare-kare.
: GABBY CANTERO FOR MAX'S GROUP/LET'S EAT/PHILSTAR MEDIA GROUP.
Kinilaw —
Milky and tart, with a palatable amount of heat, kinilaw's simplicity articulates the fresh catch from local waters.
Courtesy GABBY CANTERO
Filipino fusion —
A plate of tarta de calamansi deconstruida at Gallery Vask. The restaurant doesn't serve Filipino food. Rather, it presents Filipino produce and native ingredients in unfamiliar ways.
GABBY CANTERO FOR LET'S EAT/PHILSTAR MEDIA GROUP
Kare-kare —
Kare-kare's sauce is reminiscent of a mild satay. This classic stew is best paired with a steamy mound of rice and finished off with a dollop of shrimp paste (bagoong).
COURTESY GABBY CANTERO
Halo-halo —
The "minimalist halo-halo" at Razon's whittles down the icy dessert's appeal to four ingredients: tender bananas, macapuno, milk and flan.
COURTESY GABBY CANTERO
Buko pie —
Wildflour's buko pie is heftier than traditional slices. Its layered crust opens up to a thick bed of coconut flesh.
