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.
The hello’s and how-are-you’s: we check in with our partners to see what they’ve been up to.
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There’s a reason why Divisoria, Manila’s one-stop-shop center for bargains galore, remains unmatched then ‘til now. It’s the same organized chaos where everything happens all at once. But, these days, its people make all the difference.
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A datu goes to his hometown with food history on his mind, and returns with more.
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Featuring the sprawling, epic story of an adventurous traveler, whose round-the-world journey in the 1970s took him from Britanny to Tahiti, and then to the Philippines’ last frontier, all in search of the perfect pearl.
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Our maiden issue is a love letter to the Philippines. We jump right into the thick of things and ask the big question: What makes a place home?
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