Because you love Asian food too, we're going for an all-out Asian Invasion this October - November 2016 issue!

Featuring bingsu - that delicious Korean ice dessert that's taking the country by storm - and bánh mì, the crunchy, Vietnamese stuffed baguettes, we've got enough stuff that's sure to keep you and your cravings at bay as we head towards the holiday season.

Think Asian brunches and veggie Asian mains. Tasty rice bowls and lovely baked matcha recipes. Great Southeast Asian places with their own brand of flair. Or, great Asian places, for that matter, which you can find in the Philippines. If that's not enough, have a chat with J Gamboa - renowned chef and restaurateur of Tsukiji and AzuThai, among others - and join us as we take a look into the intricacies of the famous xiao long bao.

Sounds good? Then come on over and grab a copy now!

Are you ready for The Ultimate Cook-Off? 

Stay put and be set! Because this issue, we challenged 8 chefs to create a remarkable 3-course meal! Sounds simple? Here's the catch—all recipes, from appetizer, to main dish, to dessert are just about a single ingredient. From the cult favorite avocado (p. 6) to the distinct flavors of tamarind (p. 38), you'll surely be amazed how our featured chefs' unveiled their remarkable artistry and inventiveness. If that ain't enough, Chef Sau del Rosario is back to grace our pages to talk about the trials he had undergone throughout his career, and the lessons he's taken from them (p.44). We also sat down with Chef William Mahi as he introduces the concept of "fun dining" with 210 Degrees Kitchen + Drinkery (p. 54). This issue is also about defying the ordinary, as we take a closer look into the non-traditional Sushi Nori (p.66), and a round-up of restaurants who dared to make a difference in the local gastronomic scene (p. 72) to top it all off.

So what are you waiting for? Grab our April-May 2018 issue, now out in leading bookstores! 

It’s that time of the year when the scent of flowers and chocolates fill the air. The season of love is finally here! 

And as we celebrate our 6th year, we made sure that your hearts (and tummies) will be full of love and warmth. Let's make a toast to long-lasting bonds and friendships with recipes you can easily whip up for your loved ones--be it for dads, moms, grannies, lovers, friends, and even pets! For some gastronomical inspiration, we sat down with Chef Miko Aspiras and talked about what makes his creative juices tick, and witness his magic by turning your Valentine bouquet into chocolates! We uncover more chocolate stories with Auro--one of the newest players in the local industry and how it has proven to be a promising addition to the roster. Finally, the night is still young to take the ones you love out for a nice treat. So we divide our top picks perfect for your date night.  

What are you waiting for? Go ahead, browse through our pages, and fall in love all over again with our February-March Anniversary Issue. We're more than happy to share this moment with you!

It's the most wonderful time of the year, and we're more than delighted to bring you our full on Paskong Pinoy Issue!

Let's rekindle our affinity to traditions and reunions, starting from a box of festive kakanins you can easily recreate at home. Wallow in to more yuletide recipe surprises - from hamonado dishes for your Noche Buena centerpiece ideas (p. 6) to eye-candy frosty parfaits (p. 42). To ignite your Christmas spirits, we look into Chef Heny Sison and what makes her name worthy of legacy (p. 54); and discover how the young bunch behind The Tasteless Food Group pushes boundaries in a competitive industry (p.58). We also got you covered when it comes to celebratory feasts that have unmistakably marked Pinoy traditions: the Noche Buena and the Media Noche (p. 63). And if you're running out ideas to give for the holidays this year, we're bringing you a list of yummy ideas for your bonito, bonita, fambam, or friends (p. 74).

From the bottom of our hears, we wish you a very merry Christmas and a bountiful New Year! Go grab a copy of our December-January 2018 Issue.

For this month's international issue, we'll take you across the globe sans the passport and the visa - walking you through the great eats Europe has to offer!

Try out and indulge in a selection of fuss-free European-inspired recipes - from cocktail bites for your tapas fix (p. 6) to mouthwatering French desserts (p. 40). For some food for thought, discover how our Man of the Hour, Raul Forés (p. 49) seeks to make his own mark in the industry. Take a look on our feature on Mama Lou's to know how a successful business can double as a family affair (p.56). And if you're looking for a way to speed up your cooking, you'll probably be amazed on how effortless sous vide cooking is (p. 67). If that's not enough, we take you on a detour to the charm of Europe's street, right inside the Metro on this issue's Food Trip (p. 72).

What are you waiting for? Grab a copy of Breakfast Magazine now!  

School is back in session, but that shouldn't dampen your brood's spirits. This school season, we're bringing in some tasty treats to power through hours of class and school projects.

Choose from an array of baon specialties this issue, ranging from belly-busting burgers (p. 8) to homemade popsicles (p. 40). For your restaurateur dreams, check out our Woman of the Hour, Florabel Co-Yatco (p. 50) to see how she handles her string of restaurants.You can also check out our feature on The Moment Group and see how they're able to make their restaurants tick (p. 58). And if you're looking for some interesting eats around the Big Four campuses, our Food Trip feature has got you covered (p. 70).

So what are you waiting for? Grab your copy now! #BreakfastPH #BMAGAS2017

This month, we're bringing you a fresh new issue... in more ways than one.

With more recipes, more content, and a fresh new layout, unleash your inner foodie with every turn of the page. We've got all your Pinoy faves lined up, ranging from merienda staples (p. 6) to tasty alimango recipes (p. 32). Take a cue from Chef Myke Sarthou (p. 48) and Pista Food Hall (p. 56) when it comes to appreciating local cuisine, or take an inside scoop into the art of making Nitrogen Ice Cream (p. 62), care of Cool Juans. If that's not enough, read up on why we think adobo's amazing (p. 52) and why Filipino food's gaining traction abroad (p. 54). Top it off with a fun Binondo food trip itinerary next time you're in the area (p. 68).

What are you waiting for? Grab a copy now!

Summer's a great time for self-improvement. And this time around, we're here to help you out!

With tantalizingly-healthy recipes and get-good restos, we'll show you that getting fit doesn't have to be a chore.  From wicked sandwiches to gluten-free goodies, baklava to pasta, get your fill of wholesome goodies with every page. But before indulging yourself, take a step back and find out your body type to help you maximize your eating potential. And, for a spark of inspiration, turn to p. 56 and check our interview with Bianca King.

This summer, be a better you with our Better You issue! 

It's been 5 years since we launched our first issue, and we'd like to celebrate the people who've kept us going - you!

To express our gratitude, we're bringing you 3 tasty breakfast recipes to wake up to, and 20 more recipes that'll bring out a sense of celebration out of any occasion. If you're feeling a bit adventurous, we're bringing you 10 restos to try, whether you're heading down south to Tagaytay, or North up to QC. Finally, to fuel the inner restaurateur in you, read up on our feature with Gab Bustos and Thea De Rivera, two of the local food industry's rising stars.  

So what are you waiting for? Kick off the year right with a copy now!

It's the issue you've all been waiting for: The Holiday Issue!

This time around, we're treating you to some festive cheer with recipes that'll knock the socks off your noche buena brood. Not sure what to get your loved ones? Our Ultimate Foodie Gift Guide's got you covered, from budget onward! And if you're thinking of where to treat your balikbayan friends and folk, we've got 5 restaurants that'll be splendid to note. Finally, to make your hapag uber-special and super yummy, take a few cues from Chef Tony Boy Escalante, Antonio's personified.

From us to you, enjoy the most wonderful time of they year!

The Metro is always an exciting place to be. It’s impossible to ever run out of places to go and see or people to meet. There’s always bound to be an adventure in the city that never sleeps—all the more with our abundant gastronomic fare. This August-September issue, Breakfast Magazine is introducing you to the it-squad of the Metro’s best grub. 

2016 is yet another exciting year for food trends as we saw the rise and fall of many. For instance, the salted egg seems to be enjoying the limelight it deserves which is why we took the beloved standalone breakfast staple for a spin—transforming it into the Salted Egg Paella on our cover, by Happy Ongpauco-Tiu. We also go beyond the trendy grub you can make in your homes and explore the bustling weekend market scene—from veteran names to newcomers who have been garnering steady buzz. 

The celebration of the Philippines’ gastronomic landscape doesn’t end there as Spanky Enriquez takes us to local first world dining destinations the entire family would surely enjoy. We also shed the spotlight on the making of Chef William Mahi behind closed doors. Finally, we dig deeper into why labels truly matter more than you think. 

This issue has curated the crème of the crop of 2016’s hottest and most innovative trends, and the people behind them. Don’t you miss out. Grab a copy now!

Filipino food is best served in celebrations; sometimes shared, but can also be enjoyed alone. This June - July 2016 Issue, Breakfast magazine is introducing you to everything deliciously Filipino. 

We gave our favorites a twist that would take your palates and kitchen adventures to unchartered territories—like the Macadamia Kare-Kare on our cover, by Chef Sau del Rosario. As we go beyond the kitchen, we explore the Filipino inspirations in the buzzling Maginhawa Street in Katipunan—from traditional execution to playful renditions, every restaurant is a treasure waiting to be discovered. 

We divulged what “Filipino Cuisine” truly means as we shed light on its lost of identity. We celebrate local rising culinary talent with Spanky Enriquez, and we sat down with Chef Sau del Rosario to talk about dreams, bucket lists, and Café Fleur. We applaud Asia’s Best Female Chef, Margarita Fores as she shares with us what inspires her to be the best at what she does. 

This issue is a true testament that Filipino Cuisine lives on, in memory and in innovation. Go grab a copy now!

This summer, Breakfast Magazine slows things down by appreciating the finer things that summer has to offer.  The April-May 2016 issue is our ode to what a feast the summer season could be. 

We’re giving you fresh and delightful recipes best shared with friends on a nice gathering under the sun—like the colorful Halo-Halo Pampangueña cover. We discuss the importance of organic produce, explore great restaurants in the metro and in the underrated south, and sit down with Chef Chele Gonzales to talk about his inspirations and Gallery Vask.

If dining at home is not your thing, Spanky Enriquez shares the joys of grilling, and the places that does it best. But if you opt to stay in the metro, we list down where you could enjoy your staycation dining experience.

It’s a whole new year for Breakfast Magazine, and to commemorate our fourth year we’re ringing in 2016 with modern flavours and plates for your dining pleasure both at home and elsewhere. Recipes for everything from cookouts, to weeknight dinners, to centrepiece-worthy snacks and hearty, healthy eats.

This issue is a guide to some of the best modern flavors in town from Makati to BGC and even Kapitolyo. Inside Allium’s kitchen, we sit down with Chef Mark Tan and talk craft. We also give you a rundown of the best date night digs for you and your significant other from Quezon City to Alabang. 

Breakfast’s February-March 2016 issue is all about celebrating passion, celebrating relationships, and celebrating the fact that sometimes you can have your cake and eat it too.

Breakfast Magazine is back for the holidays with everything you’ll need for your next get together: Noche Buena-inspired cocktail fare, heirloom recipes for your Christmas dinner table, slow-cooked meals easily made from all the leftovers you’re sure to accumulate, freshly baked desserts, and wine pairings for all alongside the necessary preparation and storage tips to go with them. We take you on a literal food trip to Pampanga where we scope out the best that local culinary culture has to offer alongside some new favorites you wouldn't want to miss, including a visit to grand-dame Atching Lillian Borromeo’s ancestral kitchen. For those looking to stay in town to celebrate, visit this issue’s Spanky Enriquez-approved restaurants open for business as usual for surefire holiday feasts (and get to know their staff MVPs while you’re at it). Breakfast's Holiday issue takes you home and away, all while inviting you to take the time to sit back, relax and have a cup of Joe with friends and family just like on Christmas morning.

Breakfast Magazine flies your palette out to a global escape with the most delectable international feast! Indulge in surprisingly quick-to-cook iconic Italian fare, enjoy classic American comfort food minus the grease, thrill over healthy Thai staples, and gather all your baking tools and have a bit of fun over French pastry favorites.

Pack your bags to take a trip to Makati and fill your bellies to bursting with the flavours of the world in one walkable area. Explore the world's oldest Chinatown in Binondo and drink in the delicious cacophony of sights and sounds, only to cap it off with a trip to it's most timeless restaurants. Read on as well about what it takes to reach Michelin stars, and educate yourself with the true meaning of Halal. 

Breakfast's October-November 2015 Issue is taking cues from all over the world and bringing them all together in one comprehensive collaboration fit for your refined tastes.

We give you nothing but the best Metro Manila has to offer. Savor on no-fuss recipes that even the most basic kitchen implements can cook, healthy and caloric meals that won't leave you starving, pies that make use of home-friendly ingredients, and the most soulful soups for the rainy season. 

The metro's lineup of restaurant grows by the minute, and we find that Marikina City bags yet another award with the best restaurants that offer complete and satisfying dishes for the biggest appetites and the most refined palates. Enter the walled city of Intramuros and find fares that are as flavorful and as colorful as the stories the old bastion holds.

Be inspired by the thriving story of urban farmers who augment their lifestyles with healthy portions on their plate. Learn how you can enjoy every cup of coffee from the esteemed EDSA Beverage Design Group, and wear your most enthusiastic spirits as Chef Bruce Ricketts of the Sensei Sushi and Mecha Uma fames relate the future of this industry. 

Great food and exciting stories await you in every turn of the page of Breakfast Magazine's August-September 2015 issue. The #MetrosBest is just around the corner.

Four esteemed culinary experts have convened to
give you classic Filipino favorites for this issue. Like
a well-crafted course meal, you will be satiated with
fl avor, quality, and texture as we move from dish
to dish. As you fl ip through the pages, you will be
adorned with images of adobo cooked in three ways,
the underrated sisig and pork belly combined in one
dish, the no-sweat hipon sa taba ng talangka, and even
conventional dessert ingredients that have unearthed
classic combinations of chocolate tart with yema
fi lling and salted tablea ganache, condensed milk ice
cream with avocado chunks, and a layered dessert of
otap, local coff ee, cream cheese whipped cream with
chocnut. Frankly, these aren’t even half of what our
table has been consumed with.

As dishes upon dishes of goodness and passion
discharge itself from the kitchen to the table, we
highlight a beautiful loyal feast featuring a Bacolod
native that has shaken the metro with his inasal that
is JP Anglo. Like the rest of the courses, the dessert
will not disappoint the pundit in you. Much like a good,
moist cake covered in ganache, Chefs Buddy Trinidad
and James Antolin have glazed themselves with gut
and spirit in spearheading a community of Filipino
pastry chefs that is now starting to get recognition from
all over the world.

The Summer Special issue! With recipes like guilt-free grilled meats, simple and seductive sweets, and easy seafood recipes.

A little bit of this, a little bit of that, and a whole lot of love in Breakfast Magazine's Anniversary issue! How so?  Well we changed it up a bit, as we NOW have more recipes than ever! Easy homemade desserts? Check. Classic party recipes? Check. The best chefs in the business? You KNOW that's a check!

The yuletide season is ideally spent with family, good friends and great dishes all around the household! Buckle up and take a trip down memory lane as we feature the best nostalgic dishes and heart filled stories from chefs and entrepreneurs alike. This is Breakfast Magazine's holiday guide for nostalgic fares and merry treats!

Have a decadent slice of the world with Breakfast Magazine's International Issue, featuring local restaurants that serve up the best of the best cuisines from all over the world; in this issue we also have Chef Robby Goco - a veritable Greek god of cooking in a Filipino  man's body; and finally, a FOOD COVER!

The Corporate Issue. An in depth look at the food industry in the Philippines. This issue features recipes from the Philippines' top chefs as they take a gander at innovating the food culture of the country's business lifestyle.

Suffering from wanderlust? Then don't buy this issue, as you'll just make worse the symptoms. From the beautiful city of French influenced Ho Chi Minh to the old Japanese capital of Kyoto, we got you covered.

A tribute to Filipino Cuisine and Culture

The No Compromise Healthy Summer Issue, SAU Searching in davao, Chef sheilla lopez, Chef Michelle adrillana, Breajfast club, Cover story and Food challenge.

Festivities galore! The holidays are known for indulgence, for this issue we cover tons of desserts, rich food and the one and only Chef JP Anglo!

A crime of passion: The story of Sau del Rosario

April - May 2018

February - March 2018

December - January 2018

October - November 2017

August - September 2017

June - July 2017

April - May 2017

February - March 2017

December - January 2017

October - November 2016

August - September 2016

June - July 2016

April - May 2016

February - March 2016

December - January 2016

October - November 2015

Breakfast Magazine is your ultimate food and lifestyle magazine. The first and only magazine that does not only celebrate food but more importantly provides a holistic experience for its readers by celebrating the people behind the continuously growing food industry.

Thus, Breakfast provides not only the easiest and most affordable recipes but also satisfies your mind with stories from inspiring personalities. Moreover, every reader's experience will be taken to a whole different level because Breakfast will not only serve you with appetizing treats and interesting articles but more importantly, it provides your every need because YOU are IMPORTANT.

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Breakfast Philippines Magazine - October - November 2016

Breakfast Philippines Magazine - October - November 2016

In this issue

Breakfast Philippines Magazine Description: