Today's Exactly100: So Much Ado about Michelin

Nothing like home cooking, or like the monggo broth prepared by Ramon Quero, our driver and cook.

Let’s dress it up in fine-dining language: Monggo Velouté with Braised Beef Cartilage and Bitter Gourd Greens.

Slow-simmered mung beans form a velvety base infused with ginger, garlic, and onions. Tender beef cartilage lends a richness, balanced by the faint bitterness of ampalaya leaves and fruit.

The broth is both earthy and aromatic, humble ingredients elevated into a soulful, restorative experience. The generosity of the countryside in a bowl.

Who needs Michelin when there are Ramon Queros in the kitchens of the country? /Vincent Pozon