Pipol

Profiles, interviews and human-interest stories focused on individuals. Columnists and their stories.

Joel Pascual stands alone in an empty ballroom—contemplative and calm—capturing the quiet beginnings of the Joel Pascual WOFEX journey and the endless room of possibility it created.

WOFEX at 25: Joel Pascual’s Room of Possibility

By Tatung Sarthou

August 1, 2025

Before the booths, the banners, and the buzz, there was just cold air—and a man who refused to quit. WOFEX at 25 didn’t rise from…

Filipina Chef Ivory Yat Vaksman’s Catering Journey: From Roast Beef to Resilience

By Tatung Sarthou

July 31, 2025

Chef Ivory doesn’t just walk into a room—she lights it up with a laugh you can hear across the kitchen. Her warmth is effortless, her…

Chef Kenneth Cacho: Mastery with Heart, Discipline with Soul

By Tatung Sarthou

July 31, 2025

It started with a silence. In a room full of clattering pans and ticking clocks, everything paused when Chef Kenneth Cacho plated his final dish:…

Inside the LTB Philippines Chefs Association: Uplifting Chefs, Changing Futures

By Simpol

July 25, 2025

There was a time when the Philippines had no real space for chefs to thrive. Fine dining was seen as excessive. Culinary competitions were rare.…

Quiet Filipino Heroes: What We Choose to Stand For

By Tatung Sarthou, Editor-in-Chief, Simpol.ph

July 18, 2025

Some people shout to be seen. Others stand quietly—and still move the world. This week at Simpol, we bring you stories of Filipinos who take…

A Taste for the Lost: How John Sherwin Felix Revives Filipino Food Heritage

By Tatung Sarthou

July 18, 2025

The salt came wrapped in brown paper, coarse and heavy. John Sherwin Felix opened the bundle in his Mindoro kitchen—and everything shifted. It wasn’t trendy…

What It Really Takes to Become a Chef in the Philippines

By Liza Morales-Hernandez

July 18, 2025

The dream of becoming a chef in the Philippines has never been more alive — or more misunderstood. For many, it’s about prestige, creativity, or…

The Next Step: Finn Cotton Is Making a Leap Forward

By Hanz Daniel Cortez

July 18, 2025

In the middle of a lockdown during the pandemic, Paul de la Fuente sat in his living room, staring at his laptop. His sneaker cleaning…

Los Tacos MNL BGC: Where Masa, Memory, and Mole Meet

By Tatung Sarthou

July 17, 2025

When most restaurants shut down during the pandemic, Chef Patrick Curitana fired up his home kitchen and quietly launched Los Tacos MNL. He started with…

“Insect Hag and Other Stories doesn’t just raise goosebumps—it unearths buried grief, forgotten fears, and the spirits we carry within. Yvette Tan turns horror into a haunting form of truth-telling.” book cover

Yvette Tan’s Insect Hag and Other Stories Reminds Us What Horror Is Really For

By Simpol

July 10, 2025

We light candles for the dead. Whisper “pwera usog” to ward off misfortune. Avoid certain corners of the house at night. Even in our modern…

On the floor, not above it—General Manager Rouel Guanzon brings presence, consistency, and Filipino hospitality to every corner of Park Inn by Radisson Iloilo.

The Guest Comes First: How Rouel Guanzon Brings Heart to Every Hotel

By Simpol

July 10, 2025

Since its launch in March 2019, Park Inn by Radisson Iloilo has been welcoming guests. And though Rouel Guanzon is new to the property, he…

Portrait of Cebuano Rubik’s cube champion Leo Borromeo holding a cube, radiating quiet focus and Filipino pride

This Cebuano Teen Solves 400 Cubes a Day—and He’s One of the Fastest in the World

By Tatung Sarthou

July 4, 2025

Before each competition, Cebuano Rubik’s cube champion Leo Borromeo holds the cube in both hands. He exhales slowly. Feels the warmth in his fingers. The…

Content creator Euleen Castro (@euleencastro) during her now-viral critique of a café in Iloilo — a post that sparked city-wide backlash and a national conversation on the ethics of food reviews. honest review lang

When “Honest Review Lang” Becomes Harmful: The Real Cost of Viral Food Criticism

By Tatung Sarthou

May 30, 2025

There is a shadow hanging over the social media food…

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Recipe of the week

Classic Adobong Puti (White Pork Adobo) Recipe

By By

November 10, 2025

A Taste of Tradition in Every Bite There are many…

Pipol

WOFEX at 25: Joel Pascual’s Room of Possibility

Filipina Chef Ivory Yat Vaksman’s Catering Journey: From Roast Beef to Resilience

Chef Kenneth Cacho: Mastery with Heart, Discipline with Soul

Inside the LTB Philippines Chefs Association: Uplifting Chefs, Changing Futures

Quiet Filipino Heroes: What We Choose to Stand For

A Taste for the Lost: How John Sherwin Felix Revives Filipino Food Heritage

What It Really Takes to Become a Chef in the Philippines

The Next Step: Finn Cotton Is Making a Leap Forward

Los Tacos MNL BGC: Where Masa, Memory, and Mole Meet

Yvette Tan’s Insect Hag and Other Stories Reminds Us What Horror Is Really For

The Guest Comes First: How Rouel Guanzon Brings Heart to Every Hotel

This Cebuano Teen Solves 400 Cubes a Day—and He’s One of the Fastest in the World

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Classic Adobong Puti (White Pork Adobo) Recipe

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