The international food title Delish has arrived in the Philippines. One Mega Group Inc. sets a landmark in local publishing by launching Delish Philippines. Headed by Editor-in-Chief Angelo Comsti, whose decades of experience have helped shape the local culinary scene, Delish Philippines aims to showcase Filipino cuisine locally and beyond our shores.
Meant to showcase Filipino food for local and global audiences, the initial salvo of the Delish Philippines website includes features on regional Filipino dishes, recipes featuring the tibok-tibok, tortang talong, and ginitaang kalabasa; and profiles on The Fat Cat’s Ron Cruz and Sly Samonte, two-time Philippine National Barista Champion and certified water sommelier.
The launch, held on April 14, 2026, was attended by some of the biggest names in the Philippine culinary scene, including Josh Boutwood, chef of the country’s first two-Michelin-starred restaurant, Helm, as well as JP Anglo of Michelin-select Sarsa and Dubai’s Kooya Eatery.
Read more on delish.ph.
Frequently Asked Questions
Delish Philippines is the local digital and print adaptation of the global Hearst food brand Delish, brought to the country by One Mega Group Inc. It covers local and regional food culture, recipes, restaurant profiles, and heritage culinary traditions across Luzon, Visayas, and Mindanao.
Food writer, author, and restaurateur Angelo Comsti serves as the Chief of Editorial Content for Delish Philippines. He brings decades of experience in culinary publishing, food styling, and recipe development to the brand’s editorial direction.
The Delish Philippines website (delish.ph) officially launched on April 14, 2026, during an event held at Casa Buenas in Newport World Resorts, coinciding with National Filipino Food Month.
The launch event was attended by prominent Philippine culinary figures, including Josh Boutwood of Helm, JP Anglo of Sarsa and Kooya Eatery, and Tausug chef Miguel “Miggy” Cabel Moreno of Palm Grill.
The website features regional Filipino dish guides, step-by-step traditional and contemporary recipes (such as tortang talong and tibok-tibok), profiles on local industry figures, and stories exploring the cultural history behind Philippine food traditions.
