Features

In depth stories and standout topics that offer context or analysis.

Charles Cointreau, Vice President for Asia Pacific at Le Cordon Bleu, brings vision and global perspective to the institute’s mission — blending French culinary heritage with local excellence in every new campus.

Le Cordon Bleu’s Philippine Journey: An Interview with VP Charles Cointreau

By Simpol

May 26, 2025

For Filipino home cooks who dream of turning their passion for food into a professional path, Le Cordon Bleu Ateneo de Manila Institute offers a…

Discover Pristina Town: A Garden-Inspired Community in Northern Cebu

By Simpol

May 26, 2025

Cebu is growing fast. But in the middle of this rapid change, it’s hard to find a place that balances modern life with the peace…

The Untold Story Behind the QWERTY Keyboard

By Kristian Pras Asadon

May 24, 2025

An Ordinary Layout with an Extraordinary History The QWERTY keyboard is one of the most familiar tools in our modern lives. We tap away on…

SB19’s Global Success Story: From Struggle to Spotlight

By BaGed Cruz

May 24, 2025

SB19’s global success didn’t happen overnight. It’s the result of years of hard work, unwavering passion, and a commitment to proudly represent Filipino music on…

Focused and in formation — culinary students at Le Cordon Bleu Ateneo de Manila Institute hone their craft in the laboratory kitchen, where discipline meets creativity and every movement matters.

Le Cordon Bleu Ateneo offers a taste of the world made in the Philippines

By Simpol

May 23, 2025

The clang of steel pans. The soft hiss of clarified butter on a hot pan. The scent of garlic, calamansi, and thyme mingling in the…

Reading Between the Vote Counts: Why Election Forensics Matters in the 2025 Philippine Midterms.

Election Forensics 2025: Why the Numbers from the Philippine Midterm Elections Deserve a Second Look

By Dr. Richard Jonathan O. Taduran

May 22, 2025

The 2025 Philippine midterm elections are over. Ballots have been cast, winners proclaimed, and campaign jingles have faded into the background. But as the dust…

Why Do We Call It “Dirty Ice Cream”? The Truth Behind Filipino Sorbetes

By Kristian Pras Asadon

May 22, 2025

Ever wondered why Filipinos call their beloved sorbetes “dirty ice cream”? Despite the name, this local frozen treat is a far cry from anything unclean.…

Cebu Mango Rum—part of Uy Masuy’s premium lineup—is now available in select Visayas liquor stores and online. Explore bold local flavors with this mango-infused spirit, alongside Drunk Barista coffee liqueur and the zesty Zing Ginger Liqueur.

Cebu Mango Rum by Uy Masuy: A Century-Old Cebuano Distillery Bottles Tropical Heritage

By Simpol

May 22, 2025

Cebu is a place you taste before you even see it. Lechon crackling in the distance, salt in the breeze, and mangoes so fragrant and…

Fake Honey in the Philippines: How to Spot the Fakes and Choose Real, Healthy Honey

By Simpol

May 21, 2025

For many Filipino mothers, choosing honey over refined sugar feels like a small but powerful act of care. You add it to your child’s warm…

A Love Letter to Chinese Food: The Grand Hyatt and Solaire North

By Spanky Hizon Enriquez

May 20, 2025

I distinctly remember how much my parents loved Chinese food. During our grade school days at De La Salle Taft, both their offices were nearby…

what hafen, Vella tech Christopher Diwata story

“What Hafen, Vella?”: Who Are We Laughing At?

By Simpol

May 20, 2025

“What hafen vella?” It starts with a laugh, because of a mispronounced line. A fish vendor from Bataan earnestly channeling Taylor Lautner in a noontime…