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 chef-owners of Lampara have been putting out fires since the beginning, but it hasn’t stopped them from keeping the stoves burning.
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Palawan is known for its pristine waters and incomparable shores. But within the island lies a history of its people’s crafts that runs as deep as the waters surrounding it.
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Amid a growing ecological crisis, Coron finds its path to climate resilience by working with the first stewards of the land.
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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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We dive into the fascinating story of one of the legendary divers from the Sama tribe in Davao, and of his friendship with an Austrian freediver who wants to unlock their secrets.
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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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