8 Recipes for a Bold, Bright, and Charred Filipino BBQ

To really understand a chef, find out what he cooks on his day off. For Tom Cunanan of Bad Saint—a Hot 10 alum we can’t seem to quit—that means grilled shrimp tossed with chile-coconut palapa, charred leafy greens doused in fiery sate oil, and Manila-style street meats marinated in Sprite and skewered on some mismatched chopsticks he found in a drawer. Cunanan credits his late mother for a trove of family recipes passed down from the Philippines, where he was born, and today cooks by intuition—a pinch here, a pour there. Which is why, when he cooked up the dreamiest summer barbecue ever, we took plenty of notes.