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.
Up north in Baguio, Solana Perez knows how to embrace the wild, having grown up with horses all her life.
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The life of a chef isn’t easy. Conversations with some of the Philippines’ best have us more convinced that these are the people who take their work home with them.
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In a tropical country, a group of players and fans spend after hours in a mall, making the case for ice hockey.
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From our new President’s hometown of Davao to the protected environments of Taal Lake, this issue serves as a reminder that the places we visit are also the places others call home.
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If you’re looking for an adventure, our ultimate GRID summer guide has a few ideas, from running wild in the Cordilleras to freediving in Moalboal.
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Siargao beyond the break, a grand experiment that began on Apo Island, and the unsung heroes working to preserve our culture.
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