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.
A walking tour of Manila reminds us of the true beauty of the country’s neglected capital.
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The choice to go organic is about more than meeting consumer demand. As it turns out, what’s good for us is good for our local farmers, as well.
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One taste of this quintessential Filipino snack can make a bad day a good one. What's in a cup of taho that makes it so magical?
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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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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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We take a moment to re-examine how our land shapes our history, and in turn, all of us.
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