Pipol

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

Ramon “Chin-Chin” Uy Jr., a pioneer of the Negros organic farming movement and a champion of regenerative agriculture.

How Chin-Chin Uy Reimagined Farming and Sparked a Movement in Negros

By Tatung Sarthou

June 27, 2025

In the heart of the Negros organic farming movement, Ramon “Chin-Chin” Uy Jr. is rewriting the story of how food is grown in the Philippines.…

The Interior Perspective of Ivy Almario

By Tatung Sarthou

June 27, 2025

The late morning light spills into her space—part sanctuary, part sketchpad of a beautifully composed life. It’s the kind of calm, refined atmosphere that defines…

Walking the Soul of the City: Ivan Man Dy and 20 Years of Manila Heritage Walks

By Tatung Sarthou

June 26, 2025

For two decades, Ivan Man Dy’s Manila walking tours have helped Filipinos reclaim their identity—one historic street at a time. In the early 2000s, Ivan…

Portrait of Chef Jonas Ng, a Benguet vegetable farm, and a plated dish made from local sustainable produce—showcasing purpose-led Filipino cooking.

Purpose, People and Plate: Chef Jonas Ng on Cooking Without Borders

By Tatung Sarthou

June 19, 2025

“Comfort food means food that brings you back—not just to a place, but to a feeling.” …

Carmina Villarroel walks into her surprise wedding to Zoren Legaspi, a moment made unforgettable with flawless catering by Juan Carlo.

Staging the Unforgettable: The Story Behind Juan Carlo the Caterer

By Tatung Sarthou

June 19, 2025

A Secret Wedding, Pulled Off in Plain Sight The bride thought she was shooting a commercial. In reality, it was her wedding day. With cameras…

Chef Jackie Ang Po: Found Her Sweet Spot—In the Kitchen and at Home

By Simpol

June 18, 2025

Chef Jackie Ang Po debuts at Simpol today, bringing with her a career built on craft, character, and an unbeatable sense of humor. “At…

Nicole Laurel Asensio seated in Café Carlyle, dressed in performance attire, poised and contemplative before her residency debut in Hong Kong, June 2025.

Nicole Laurel Asensio’s Café Carlyle Residency: A Jazz Dream, 18 Years in the Making

By Gilbert Kim Sancha

June 16, 2025

After nearly two decades on stage, Nicole Laurel Asensio is stepping into a global spotlight. From June 18 to July 12, she will perform a…

With fists up and a grin to match, Filipino chef Francés Tariga strikes a confident pose—bringing the same bold energy she’s known for at Tadhana, where dishes like adobo tell her story, one plate at a time.

From Manila to MICHELIN: How Filipina Chef Francés Tariga is Changing the Game in New York

By Tatung Sarthou

June 16, 2025

She’s got game. Francés Tariga is a Filipino chef in New York redefining what it means to cook with soul, grit, and ambition. From Sampaloc,…

Chef Theodore “Day” Salonga (1977–2025) He didn’t just cook—he lit up every kitchen, every table, every soul he fed. This is how we’ll remember him: joyful, generous, and always full of flavor.

“I’m Too Busy Cooking to Die” A Tribute to Chef Theodore Day Salonga

By Tatung Sarthou

June 11, 2025

This tribute to Theodore Day Salonga is more than a farewell. It’s a celebration of a life lived with heart, humor and deep passion for…

Lorlie Paguntalan Noblezada overlooking sandbeds along the Barangay De Paul shoreline in Miag-ao, preparing for the next harvest of Miag-ao artisanal sea salt, symbolizing hope and tradition.

Meet the Woman Behind Miag-ao Artisanal Sea Salt

By Natalie U. Lim

June 7, 2025

On a quiet stretch of shoreline in Miag-ao, known for its signature Miag-ao artisanal sea salt, salt crystals glint on bamboo slats, catching the morning…

Rich Watanabe surveys ripening coffee cherries in the lush Philippine highlands—each berry a promise of flavor, each plant a testament to sustainable craft.

How Rich Watanabe and SGD Coffee Brought Sagada’s Specialty Coffee to the World

By Tatung Sarthou

June 6, 2025

By the time Rich Watanabe took his first sip of freshly brewed Sagada coffee, the Cordillera’s fog-draped ridges had already worked their quiet magic. The…

7 Lessons from Charlemagne Lim: The Restaurateur Behind Bistro Charlemagne

By Tatung Sarthou

June 4, 2025

Charlemagne Lim knows. He’s not a chef. He’s a restaurateur with vision, grit, and the business sense to turn passion into staying power. From launching…

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…

Now on Simpol TV

Stir-Fried Pickled Eggplant & Torkatsudon | Filipino-Japanese Fusion

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

How Chin-Chin Uy Reimagined Farming and Sparked a Movement in Negros

The Interior Perspective of Ivy Almario

Walking the Soul of the City: Ivan Man Dy and 20 Years of Manila Heritage Walks

Purpose, People and Plate: Chef Jonas Ng on Cooking Without Borders

Staging the Unforgettable: The Story Behind Juan Carlo the Caterer

Chef Jackie Ang Po: Found Her Sweet Spot—In the Kitchen and at Home

Nicole Laurel Asensio’s Café Carlyle Residency: A Jazz Dream, 18 Years in the Making

From Manila to MICHELIN: How Filipina Chef Francés Tariga is Changing the Game in New York

“I’m Too Busy Cooking to Die” A Tribute to Chef Theodore Day Salonga

Meet the Woman Behind Miag-ao Artisanal Sea Salt

7 Lessons from Charlemagne Lim: The Restaurateur Behind Bistro Charlemagne

Most Read Article

Now on Simpol TV

Recipe of the week

Classic Adobong Puti (White Pork Adobo) Recipe

Recommended

HBO’s New Harry Potter Reboot Series Casts Young Leads—But Not Everyone Is Ready to Return to Hogwarts

Conrad Manila Curates Refined Valentine’s Dining Experiences by the Bay

The Power of the Pili Nut: A Filipino Skincare Brand’s Global Ascent

Clark welcomes new ‘Seoulful’ Korean fine dining experience