Kaliwaliw

When we first heard whispers of FUSION ALLEY Food Park Sampaloc, famously dubbed “Ugbo 2.0,” we were in different parts of Manila—some in the University Belt, others just passing by on errands—but all of us curious about the hype. The original Ugbo in Tondo had long been a food pilgrimage for adventurous eaters and night market lovers alike, with its endless rows of stalls, grilled skewers, exotic soups, and cheeky sweet treats. Now, this spirited concept has been reimagined closer to campus life, right between P. Noval and P. Campa streets in Sampaloc, just a short walk from UST and the rest of the academic hustle. From the outset, Ugbo 2.0 felt like a celebration of Filipino street food culture—but with its own Sampaloc personality. The streets come alive as the sun dips below the Manila skyline, and the aroma of sizzling grills and sweet fruit shakes fills the late-afternoon air. The first thing that strikes us when we walk along the vendors’ lane is the diversity of offerings: fami...

The Philippines is home to countless natural wonders, but its man-made structures—especially bridges—also deserve admiration. These bridges not only connect islands and communities, but they also showcase brilliant engineering, cultural significance, and breathtaking views. Here are the top 10 most beautiful bridges in the Philippines that every traveler should experience. 1. San Juanico Bridge (Leyte–Samar) Often called the “Queen of Philippine Bridges,” San Juanico Bridge is the longest bridge in the country spanning 2.16 kilometers. It connects Leyte and Samar, gracefully curving over the San Juanico Strait. Beyond its engineering prestige, the panoramic ocean views make it a true bucket-list spot. 2. Marcelo Fernan Bridge (Cebu–Mactan) This cable-stayed bridge is not just functional—it’s stylish. Known for its modern design and massive pylons, Marcelo Fernan Bridge offers stunning views of the Mactan Channel. At night, it lights up beautifully, making it one of Cebu’s most iconic l...

Have you gone to the Philippines and have the great chance to taste our famous Sisig? If not, you’ve probably lost 25 percent of experiencing the “It’s More Fun in the Philippines” tag line ;-) Sisig is a Filipino dish made from parts of pig’s head and liver, usually seasoned with calamansi and chili peppers. A lot of sisig cook here in the country claims that the best sisig one can make is from the ‘Maskara’ or the skin of the pig’s face after you cook it as Lechon. Sisig was first mentioned in a Kapampangan dictionary in the 17th Century meaning "to snack on something sour". It usually refers to fruits, often unripe or half-ripe, sometimes dipped in salt and vinegar. It also refers to a method of preparing fish and meat, especially pork, which is marinated in a sour liquid such as lemon juice or vinegar, then seasoned with salt, pepper and other spices. The origins of the word dates back to 1732, and was recorded by Augustinian friar Diego Bergaño in his Vocabulary...