2 weeks Goat three ways, ‘espasol’ ice cream—Filipino, but not the usual Inquirer
  The chefs of Hapag have been making the most out of their quarantine downtime. It took them two months to get back on their feet and set safety measures inside the restaurant, but once things were in place, Kevin Navoa, Thirdy Dolatre and Kevin Villarica were quick to adjust to the times and get back into the kitchen. In May, their first anniversary, they rolled out their Hapag sa Inyong Hapag meal kits, which let customers do minimal prep and reheating to enjoy popular dishes like Chicken Inasal, Kare-Kare ni Lola V and Warek Warek. Later that month, they ... more