Erwan Heussaff

Little birthday nuggets of "wisdom" from the awkward age of 39.

Thanks for coming to our Ted Talk. 😂 We had the opportunity to give a talk at Terra Madre Asia Pacific. It was called the Not So Modern Pantry. We focused on presenting interesting ingredients that we’ve encountered in our documentaries, and we used them in ways that aren’t inherently Filipino. Filipino food begins with geography. Our history deepens that complexity. Much of it survives through oral tradition or through the accounts of colonizers. Because so much of our past is undocumented, we often read our history through the food that endured. Techniques and ingredients become evidence. They show how people cooked, how they lived and what they valued. This is why strict debates about what is “traditional” rarely resolve anything. Sisig explains this well. Early records point to a papaya salad. Some Kapampangans still prefer the boiled pig ears version. Most diners today know the grilled and sizzling version. If we force a single definition, we miss how dishes evolve. At FEATR, we study processes and ingredients because they give a stable foundation for understanding our cuisine. When you learn how a vinegar ferments or how a salt like Asin Tibuok forms through months of labor and local knowledge, you learn more than a recipe. You learn how communities shaped their landscapes and how those landscapes shaped them. This understanding matters. Choosing palm vinegar instead of distilled cane vinegar supports artisans and protects biodiversity. When a community stops caring for a native plant or tree, that species disappears. This does not require rejecting foreign food or fast food. It means making room for local and regional ingredients in daily life. It means talking about regional diversity so Filipino food does not remain in silos. It should not be difficult to eat good Bicolano, Tausug or Ibanag dishes in Manila. The popularity of pasalubong shows how strongly we want regional flavor to travel. If we bring those flavors into our cooking and media, they can shape how we eat and how we define Filipino cuisine. Ctd. 👇

I'm still shaking. We made it!! 🇵🇭🇵🇭🇵🇭 @beardfoundation @featrmedia @tfkistudios

My workday through Dahlia’s POV and storytelling—let’s see how she does! Her growing vocabulary amazes me daily: the way she connects ideas and expresses herself with such clarity and humor. It’s incredible to watch her language skills flourish, and I know that proper brain nutrition plays a huge role in that development. That’s why I trust Promil Gold with alpha-lipids, clinically proven to advance 47% more of the brain for advanced language development. Every kid can be gifted, and it starts with the right foundation. With Proper Diet and Healthy lifestyle vs Milk without Alpha-Lipids #PromilPH #PROMILGold #GiftedKid #BrainDevelopment ASC Reference No. W0165P050526P

I feel like we are living through a Chicken Inasal renaissance. Here's another to add to your list.

Turns out #ErwanHeussaff can cook… travel… tell stories… AND sing?! Yeah, we didn’t see that one coming either. Catch it this Saturday, 7PM, on #MatteoGPrimetime— only on Bilyonaryo News Channel.

#SingletonPartner Some things can’t be rushed. Sampinit is a wild berry that only grows in mountains around the country, but it only comes once a year. This has been growing on Philippine mountains for centuries. It's not farmed. It's found. Every year it becomes harder to forage here in Laguna, as the amount of land available becomes smaller. Singleton is aged the same way sampinit grows slowly, on its own schedule, without shortcuts. They use slow batch distillation to really bring out a smooth single malt. I love it’s slightly fruity and honey’d notes. ‘Double S’ 2oz Singleton 12 2 tbsp muddled Sampinit 1oz Rosella Wine 15ml Rich Syrup 1 egg white ¾ oz Lemon Juice @thesingletonphilippines #SingletonPH  #DrinkResponsibly

You know how everyone says 'native garlic from the north is the best'? Let's put it to the test.

Feeling young again visiting the Gardenia Bread factory. Who did this as a kid? 🙋🏻‍♂️ This time I went to find out how my favorite Wheat Bread with California Raisins is made! The State of California produces the best raisins in the world and it’s amazing how its consistency and natural sweetness shine even in baking. #californiaraisins #sweetbynature

Here's to never having pictures of the 3 of us, as a family of 3. Happy mother's day ❤️

Hungry for a twist on a classic? Try this Filipino take on Spanish huevos rotos—we’re calling it "Basag-log." This dish uses crispy U.S. crinkle-cut fries as the perfect base. U.S. potatoes are nutrient-dense, versatile, and grown with care, making them one of the most underrated ingredients for quick, delicious meals. How to make it your own: • The Base: Use high-quality U.S. fries. • The Toppings: Add your favorite longganisa, crumble it and a crispy fried egg. • The Sauce: Top it off with banana ketchup or Sriracha for an extra kick. Keep an eye out for the "U.S. Potatoes" mark on bags in the frozen section of most Philippine supermarkets to ensure you're getting the best quality. If you see this Taterrific Seal in your favorite restaurants, you’ll know that you’ll get high quality French fries!

Where are the best tacos in Manila? 🌮 We went to SIX spots in one day to find out. Watch the full video on YouTube. 🇲🇽