Gotta cook like Juana

There are infinite possibilities one can whip up out of the quintessential Bahay Kubo soup of ingredients tossed onto a pan or simmering in a pot in culinary wonder girl Juana Yupangco’s Juana’s Table, some an ingenuous departure from traditional Filipino homecooking; some, rest assured, as easy as your college rice-cooker recipes.

Juana Manahan-Yupangco launches “Juana’s Table” in partnership with Villeroy & Boch, S Maison, and La Creperie.


The formulas are straight from the hip and contemporary, doesn’t mean they lose the rustic, Filipino countryside snap about them, integrating clean ingredients with the rich tapestry of Filipino cuisine and infusing a healthier, plant-based take without sacrificing flavor and variety.

The cookbook was unveiled last week at the newly opened Villeroy & Boch in S Maison, whose impeccable dinnerware was a fitting complement to Mrs. Yupangco’s flair for mom cooking.

“We have partnered with Juana this year not only because of her impressive credentials, but because she is a mom like many of you. A mom who simply wants her kids to live healthier lives. Hence, a plant-based diet which is not only affordable, but clean and sustainable,” said SM Supermalls VP for Corporate Marketing Grace Magno.

Kelly Misa and Rica Peralejo.

Juana plated of one of her favorite recipes, Rick’s Kadyos Salad, on Villeroy & Boch dinnerware.

Juana recently secured her master’s degree in Food Security and Nutrition from the University of Edinburgh in Scotland.

A captivating session on floral arrangements and tablescapes presented by floral expert, Maria Parsons, was the day’s addendum, where guests learned the art of table setting replete with a gamut of floral display using exquisite Villeroy & Boch products.

A delicious dinner courtesy of La Creperie added another layer of elegance, serving guests a delectable array of dishes for the most discerning palates: Shrimp Pesto Pasta, Nami Savory Crepes, Ratatouille and Fontina Sandwiches, and Mille Crepe Cakes.

Juana’s Table demonstrates the enduring appeal of Filipino cuisine and its ability to empower healthier choices, infusing vegetables to transform familiar “comfort food” into ones that are