Bu konuda

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.

Breakfast Philippines Magazine Description:

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.