Amidst the relentless beat of Toyo Eatery's daily prep, Chef Jordy Navarra takes us through one of his ongoing experiments, a closer look at the humble bird using the simplest of local dishes, grilled chicken.
Everybody thinks they know chicken, but do they really? Amidst the relentless beat of Toyo Eatery's daily prep, Chef Jordy Navarra takes us through one of his ongoing experiments, a closer look at the humble bird using the simplest of local dishes, grilled chicken. His take on the classic is deceivingly straightforward, belying all the work that went into the chicken before it even hit the chopping board. Elbow-deep in plucking feathers, GRID joins Jordy as he gets to the heart of the Filipino staple.
Barangay Poblacion, the red light district of the Makati CBD, has been reborn as the city’s most interesting neighborhood.
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Miguel Luis, creator of the conversation game So Cards, writes about the power of a good question.
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As dining spaces changed, the chefs and cooks of Tahanan Village stayed close to home to serve food to the neighborhood.
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We take three trips to Palawan—by land, sea, and air—and return with three takes on what one of the world’s best islands has to offer.
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Cyclists, divers, surfers, and climbers: this issue celebrates the pioneers of outdoor sports in this country who show us all the possibilities of the great, humbling, joyful world outside.
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It’s our second anniversary! To celebrate, we’re letting you in on what went down behind some of our most memorable stories of the last year—bad spills included.
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