New tastes and techniques in the cocktail world have gotten many big city bartenders drunk with possibility—and drinkers looking for a shot of adventure in their cocktails
As a symbol of national pride, the barong Tagalog has few equals. But more than heritage, Rogue discovers the underrated transformative powers of our truly elegant national costume
Filipino food has never been as innovative as it is today on its home turf—yet it still remains virtually unknown abroad. Why does this bother us so much?
From J. Luis Gonzalez, a Spanish chef trained in the Michelin-starred kitchen of the Basque Country—Arzak, El Bulli, Mugaritz, you name it—comes an exciting new gustatory expression in the local food scene. Manila, meet Vask
"It's just funny how Americans call any traditional food—like bugs in Thailand—as weird. But then what the hell is a Chicken McNugget or a cinnabun?" - Anthony Bourdain
"I'm not a figurehead for
anything. I was a single mom with two kids. What else was I going to do?
It was either be in a band or be a waitress." —Chrissie Hynde
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