Delish Philippines debuts first print edition
The food media brand celebrates Filipino culinary heritage with a maiden magazine, regional cuisine and a feast prepared by three acclaimed chefs.
Text size
Share
The food media brand celebrates Filipino culinary heritage with a maiden magazine, regional cuisine and a feast prepared by three acclaimed chefs.
Share
Visayas food station
Sugba
Luzon food station
For years, Delish has been one of the world's most recognizable food media brands, known for its comforting recipes, cooking tutorials, kitchen tips and food stories. Since its launch as a digital platform in 2008, it has become a go-to destination for home cooks and food lovers alike.
On 15 July, One Mega Group unveiled the maiden print issue of Delish Philippines during a launch celebration at The Elements at Centris in Quezon City. The event follows the successful debut of the magazine's digital-first platform, which officially launched on 14 April 2026 at Casa Buenas in Newport World Resorts in time for National Filipino Food Month.
The inaugural issue makes a bold statement with Binungor, a traditional Kalinga dish made with snails, bamboo shoots, mushrooms, chilies and other edible mountain vegetables, gracing its very first cover.
Inside its pages, Delish Philippines journeys through the country's rich culinary landscape—from the Cordilleras to Bulacan and Iloilo—while revisiting Philippine history through the favorite dishes of national heroes and highlighting the chefs, artisans and food advocates bringing Filipino cuisine to the global stage.
Following an opening performance by the Lyceum of the Philippines University Dance Troupe, guests were treated to a buffet showcasing dishes from Luzon, Visayas and Mindanao, prepared by some of the country's most respected chefs.
Opening the evening, Editor-in-Chief Angelo Comsti challenged guests to think beyond the country's most familiar dishes.
"I'd like to begin with a question. When you hear the words 'Filipino cuisine,' what comes to mind? First off, maybe adobo. For others, kinilaw. Maybe sisig. Maybe halo-halo. But what if I told you these dishes are only a tiny fraction of what Filipino food really is? As you all witnessed from the video earlier, it's the flavors, the heritage, and the stories behind them."
Representing Luzon was Chef Bettina Arguelles, Director of Culinary Operations at Sofitel Philippine Plaza Manila and the first Filipina executive chef of a five-star Accor hotel in the Philippines.
For the Visayas, Chef Francis Lacson, founder of Digámo, showcased his contemporary interpretation of regional Filipino flavors rooted in culinary heritage.
Representing Mindanao was Chef Miguel "Miggy" Cabel Moreno, founder of Palm Grill and Cabel Filipino Heritage Restaurant, and the first Tausug chef to earn two Michelin Guide 2026 Bib Gourmand distinctions.
Together, the three chefs transformed the launch into a celebration of the diversity, heritage and evolving identity of Filipino cuisine—the very mission at the heart of Delish Philippines' first print issue.
