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.
On National Heroes Day, we take a closer look at those we call heroes and why, with the help of Filipino historians.
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Once famed as the Unbroken Salt of Albur, Bohol’s Asin Tibuok stands today on the brink of extinction. Amidst fire, water, and ash, the last of its makers fight to keep their traditions alive.
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The world is more water than it is land. There are men who answer the call of that 71 percent of the earth, getting to know the world’s oceans in the most pure, most extreme way possible.
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Makati, Cebu, Dumaguete—an intimate look at three of the country’s most colorful cities give us a closeup on the joy and chaos of urban life.
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Travel transcends place. This issue honors the people who have allowed us to experience the Philippines in new and exciting ways.
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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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