FEATR (@featrmedia)

We’re capping off one of our biggest provincial campaigns in Ilocos with a simple yet profoundly delicious dish: ensalada made with pokpoklo. 🌱 What began with our documentary on the region’s treasured tomatoes took us further north, through eleven episodes filled with food discoveries, heritage stories, and unforgettable experiences that we’ll carry with us into our next chapter. As we close this journey, we hope the recipes, traditions, and heirloom ingredients we’ve discovered will continue to be celebrated and shared. These stories are now yours to revisit, share, and keep alive. 🧡 Watch the full Ilocos season on our YouTube channel. ENSALADA Ingredients:  ½ kg pokpoklo 2-3 pcs tomatoes, sliced or diced 1 medium red onion, sliced  2-4 tbsp calamansi juice or vinegar  1 thumb-sized ginger, minced or sliced  Salt and pepper, fish sauce or bagoong to taste  Ingredients: 1. Wash and clean the pokpoklo to remove unwanted tiny shells or sand.  2. In a large bowl, combine the cleaned pokpoklo, sliced tomatoes, onion, and ginger. 3. Add the vinegar or calamansi juice, along with salt and pepper to taste. Mix gently. Serve immediately while seaweed is still crunchy! #featrmedia #filipinofood #pokpoklo #ilocos

A Makati food crawl is cool, but have you ever gone on a Jolly Jeep food trip? 🏃‍♂️ These stalls are more than just carinderias on wheels. They’re part of Makati’s food culture, serving affordable, delicious meals that keep thousands of workers fueled throughout the day. 🍲 Sam explored some of the city’s most popular Jolly Jeep stalls and tried their bestsellers. Which one is your favorite? #featrmedia #filipinofood #sisigsarada #sisig #jollyjeep

Where do you go for pares when the craving hits at an odd hour? Pares House has served Marikina for years, becoming one of the city’s favorite comfort meals. Go classic with tender beef pares, crispy garlic topped rice, and soup, then add chili garlic and calamansi to your liking. 🍋‍🟩 Tip: Craving noodles? Sub your rice meal for their pares mami. 🍜 📍Pares House 🧭 1 Chanyungco cor. Shoe Ave St. Sta. Elena, Marikina City ⏰ Open 24/7 (hours subject to change, check their channels for their daily schedules) #featrmedia #pares #marikinaeats

First up in our new Dog Bowls series: beef giniling kulma! 💪🏼 We're taking the rich, comforting flavors of this dish from Mindanao and turning them into an easy everyday meal. No fancy plating or complicated preparation needed. Just good food that keeps you fueled and makes everyday cooking a little more interesting. 👨🏻‍🍳 Save this recipe and stay tuned for more dog bowls! BEEF GINILING KULMA DOG BOWL Ingredients: ½ kg lean ground beef 2 tbsp neutral oil 1 medium red onion, finely chopped 3 cloves garlic, minced 1 thumb-sized piece ginger, grated 1 thumb-sized turmeric, grated 1 thumb-sized galangal, grated 1 stalk lemongrass, white part only finely minced 2 tbsp tomato paste 1 tsp ground cumin 1 tsp ground coriander ½ tsp paprika ½ tsp black pepper 1 tbsp fish sauce ¾ cup light coconut milk 1 cup beef stock or water 1-½ tbsp calamansi juice 1–2 pcs bird's eye chili, sliced Bowl Ingredients: (Recommended serving) Boiled Kamote 120 g Beef Kulma giniling Sliced cucumber Procedure: 1. Heat oil in a large pan over medium-high heat. Add the ground beef and cook until well browned. Remove excess fat if needed. 2. Add onion, garlic, ginger and lemongrass. Cook for 3–4 minutes until fragrant and softened. Add tomato paste, turmeric, cumin, coriander, paprika, cinnamon and black pepper. Cook for about 1 minute. 3. Add fish sauce, coconut milk and beef stock. Stir well, scraping up the browned bits from the pan. Add chili and simmer uncovered for 8–12 minutes, stirring occasionally, until the sauce thickens and coats the beef. You want it saucy but not soupy. Turn off the heat and stir in calamansi juice. Taste and adjust with fish sauce, salt or more calamansi. #featrmedia #filipinofood #beefkulma #dogbowl

There's more to Filipino sugar than the varieties we usually find in supermarkets. Take pakaskas from Batangas, made by slowly cooking buri palm sap until it develops its distinct amber color and rich sweetness. 🍬 We turned it into a simple caramel sauce to explore how traditional local ingredients can find new uses in everyday cooking. From coffee to desserts, it's another reason to get curious about the ingredients we produce locally. Have you tried pakaskas before? ☕️ PAKASKAS CARAMEL Ingredients: ½ cup pakaskas, chopped 2 tbsp water 1 tbsp cold butter ½ cup cold all-purpose cream Pinch of salt (optional) Procedure: 1. Place the pakaskas and water in a small saucepan over low heat. Stir occasionally, until the pakaskas has completely dissolved and is smooth. 2. Remove the opan from the heat and immediately whisk in the cold butter until the mixture is fully emulsified and glossy. 3. Gradually pour in the cream while whisking continuously until smooth.  4. Return the saucepan to low heat and cook for 2-4 mins, stirring constantly, until the caramel is smooth and slightly thickened. 5. Stir in the salt, if using. Let cool to room temperature before serving or storing. Yield: Approx. 1 cup Serving size: 8 servings  Preparation time: 5 minutes Cooking time: 10 minutes #featrmedia #filipinofood #pakaskas

Looking for Indian comfort food in Makati? 🇮🇳 Saffron Plates brings generations of family cooking to the heart of the business district. From flavorful biryani and curries to kebabs and parathas, its menu celebrates traditional Indian flavors and the warmth of home cooking. 🧡 Tip: Since they are open daily during office hours it's a great option for your next Makati lunch break. 📍Saffron Plates Express @The Mezzanine 🧭 The Mezzanine at Tower One and Exchange Plaza, 6767 Ayala Ave, Makati City ☎️ +63 927 792 0268 #featrmedia #saffronplates #makati

A hamburger with macaroni? That's exactly what we found in a 1974 Filipino cookbook! This "hamburger special" comes with ground beef, mushrooms, ketchup, and macaroni instead of the usual burger sandwich fixings. 🍔 The recipe might seem unconventional today, but it offers a glimpse into how Filipinos adapted American inspired dishes for their own kitchens. Try this and add your own personal twist today! 🔥 HAMBURGER SPECIAL From the book: 1974 Everyday Cookbook Ingredients: 1 tbsp fat or salad oil ½ cup chopped onions  ½ cup ground beef  2 tbsp flour  2 cups water, plus liquid from mushrooms  6-ounce can mushrooms, broiled  1 tsp salt  Black pepper, a few grains  3 tbsp ketchup  Elbow macaroni, 8-ounce package Procedure: 1. Heat fat or oil in a skillet; add onions.  2. Cook over medium heat, 5 minutes, add beef crumbled into small pieces and brown well.  3. Stir in flour; add mushrooms cut in pieces, water, mushroom liquid, salt, pepper, and ketchup, simmer 5 to 10 minutes.  4. Meanwhile, cook macaroni according to directions on the package; drain.  5. Pour sauce over hot macaroni, mix well, and serve right away. #featrmedia #hamburger #macaroni #filipinofood

Burnt coconut meat in a dish? We’ve done it before, and it turns out this cooking technique has been around for a long time. 🥥 Sam takes on a 60 year old piassok recipe that’s a labor of love but well worth the wait. Each bite offers a glimpse into our food history, particularly the rich culinary traditions of Mindanao that existed long before Spanish colonization. Have you tried this dish before? PIASSOK From the book: 1960 Foods for Everyday Living Ingredients: 2 cups coconut meat, grated 1 tbsp ginger, chopped 1 tbsp turmeric, chopped 1 cup onion, sliced 1 head garlic, peeled and chopped 3 tbsp lard (if using) 6 cups beef, cut into 1-inch cubes 2 cups coconut milk Salt and pepper, to taste 2 tbsp butter, melted Procedure: 1. Roast the coconut meat until black then pound it fine with the ginger, turmeric, onion, and garlic. 2. Render your beef cubes, sauté the mixture, then pour in the coconut milk and bring to a boil. Cook until the beef is tender. 3. Season with salt and pepper and continue cooking until the mixture is dry. Remove from the heat. 4. Thread 5 pieces of beef onto each skewer. 5. Brush the beef lightly with butter and roast over hot coals or a grill for a few minutes. Serve hot. #featrmedia #filipinofood #piassok

Back in 1988, Kusina ni Kambal began as a humble food store in Marikina City Market. Decades later, it continues to share the flavors that locals have grown up with, including Waknatoy. 🧡 This Marikina specialty puts a different spin on menudo with the addition of sweet pickles, and its unusual name comes with a local legend of its own. Visit Kusina ni Kambal and discover a little piece of Marikina’s food history. 📍 Kusina ni Kambal 🧭 17 W. Paz cor. M. Cruz St., Sta. Elena, Marikina City ☎️ +63(2) 8646 4071; +63(2) 8682 4399; 0917 713 6481 #featrmedia #filipinofood #marikina #waknatoy

Giant chicken inasal, anyone? 🐓 Ynna took us to Dom’s Chicken Inasal House in Makati, one of the newer spots in the city to get your grilled meat fix. The servings are so generous, we almost ordered extra rice! 🍗 Our tip? Try their liempo, isol, and baticolon if you’re feeling extra hungry. 📍 Dom's Chicken Inasal House 🧭 3693 Bautista St, Makati City Open Monday to Sunday - 11 am to 12 mn #featrmedia #filipinofood #inasal #makati

What did Pancit Malabon taste like 90 years ago? 🤔 Sam revisited an old recipe that takes a straightforward approach to this Filipino favorite. Instead of choosing between thick and thin noodles, it uses both, with pork and shrimp providing much of the flavor. The result? Watch until the end to find out. 👨🏻‍🍳 PANCIT MALABON From the book: 1934 Mga Paglulutong Filipino at Pagcoconserva  Ingredients: 3 cups miki noodles 1 cup bihon noodles 1 head garlic, minced 1 cup pork, diced 30 medium shrimp, peeled and deveined 1 cup water 2 tbsp annatto oil 1 cup onion, chopped 1 cup firm tofu, diced 2 hard-boiled eggs, sliced 1 tbsp fish sauce 8 calamansi, halved Procedure: 1. Peel the shrimp and cut the pork into small pieces. 2. Soak the miki and bihon noodles in clean water then dice the tofu, onions, and hard-boiled eggs. 3. Pound or finely chop the garlic and sauté until lightly browned. Add the onions, pork, shrimp, tofu, and annatto oil. When the mixture is cooked, remove everything from the pan and set aside then add the miki and bihon noodles to the pan with a small amount of water and cook until heated through and tender. 4. Transfer the noodles to a serving platter. 5. Arrange the sautéed pork, shrimp, tofu, and other toppings over the noodles and garnish with the sliced hard-boiled eggs and calamansi then serve with fish sauce on the side. #featrmedia #filipinofood #pancitmalabon

For 64 years, Gloria Aduana Cocson, better known in Batac as Manang Glory, has been making Ilocos empanada. 👵🏻 What began as a livelihood has become part of the town’s identity, with generations of locals and visitors returning to Glory’s Empanada for its familiar taste and consistency. But this story isn't only about the empanada. Watch the full story on YouTube. 📺 #featrmedia #filipinofood #ilocos #ilocosempanada

You ordered a few tubs of inartem fom Ilocos, now what? Here's Sam with a few ways on how you can enjoy your pickles! Nangasim rin ba kayo? 😩 Watch our full episode featuring Inartem on our YouTube channel. 📺 INARTEM SNACK IDEAS Traditional: 1 pc inartem  1 pinch of salt Inartem as Panghimagas 1/4 cup karamay 2 tsp brown sugar Procedure: 1. Mix both ingredients until sugar is dissolved Inartem Drink 1 can Sprite 1-2 tbsp of inartem pickling liquid Procedure: 1. Pour in Sprite in glass then top with pickling liquid and some of the beatle nut inartem. Loaded Kropek Chips 1 cup fried kropek 2 tbsp japanese mayonnaise 2 tbsp sriracha 2 tbsp singkamas inartem 2 tbsp any leftover meat Procedure: 1. Layer fried kropek then top with the sauces, meat, and inartem As a condiment : Fried chicken 1-2 pcs singkamas inartem #featrmedia #inartem #ilocos #filipinofood

What was once a way of making food last has become a way for a mother to provide for her family. 🏠 For more than 10 years, Nanay Linda has been making Inartem, including inartem a buatsina, using a preservation process that takes several days from preparing the seeds to pickling them in Sukang Iloko. Through her work, an old Ilocano method continues to serve the same practical purpose in a different way: helping a family make the most of what they have. 🌴 Watch the full story in our latest episode of Heirloom. #featrmedia #inartem #buatsina #ilocos #filipinofood

Pares meets cheesesteak in this very cheesy experiment. 🧀 Ynna took the flavors we love from pares, added caramelized onions, and plenty of cheese! Definitely not your usual bowl of pares, but it's a great sandwich that you can eat on the go. 🥪 PARES CHEESESTEAK Ingredients: 500g thinly sliced beef  Marinade: 2 tbsp soy sauce 1 tbsp oyster sauce (optional) 1 tbsp brown sugar 1 tsp fish sauce 4 cloves garlic, minced 1 tsp grated ginger ¼ tsp Chinese five-spice powder ½ tsp ground black pepper 1 tsp cornstarch 1 tsp neutral oil Assembly: Onions, caramelized 1-2 tbsp cheese spread 4-6 slices mozzarella and cheddar cheese 2 pcs ciabatta  Butter, for toasting Spring onions, chopped Procedure: 1. Marinate the beef with soy sauce, brown sugar, fish sauce, garlic, ginger, five-spice, black pepper, cornstarch, and oil for 30 minutes. 2. Cook the beef over high heat until browned. Add a splash of beef stock or water and cook until lightly glazed. 3. Melt the cheese over the beef. Toast the rolls with butter until golden. 4. Assemble by spreading the cheese spread on the toasted roll, then top with the cheesy pares beef, caramelized onions, and spring onions. Serve immediately. #featrmedia #pares #cheesesteak

Milo and cornflakes already bring back plenty of childhood memories, so why not combine them into one dessert? We made this moist chocolate cake with a Milo cornflake crunch, and it was SO GOOD. 🍫 A fun way to turn two pantry favorites many of us grew up with into something new. 👨🏻‍🍳 MILO CORNFLAKE CRUNCH CAKE Ingredients: Chocolate Cake: 2 cups all-purpose flour 1-½ cups sugar 2 tsp baking powder 1 ½ tsp baking soda ½ tsp salt 1 tsp coffee powder 1 cup milk ½ cup canola oil 2 eggs 1 tsp vanilla extract ¾ cup cocoa powder 1 cup hot water Chocolate Ganache: 200g dark chocolate, chopped or chocolate chips 30g unsalted butter 250g all-purpose cream Chocolate Cornflake Crunch: 200g dark chocolate, chopped or chocolate chips 30g unsalted butter 45g Milo/powdered chocolate drink 50g toasted cornflakes, coarsely crushed Pinch of salt Procedure: Chocolate Cake Base: 1. Preheat your oven to 180C. Mix all dry ingredients except cocoa powder. 2. Add milk, oil, eggs, vanilla then mix until smooth. 3. Combine hot water and cocoa powder then mix into the batter. This loosens the batter while blooming the cocoa powder. Pour into the prepared baking pan then bake for 30–35 mins (until set). You may test by poking with a cake tester or a toothpick. If it comes out clean, you’re good to go. Chocolate Ganache: 1. In a double boiler, melt chocolate and butter then stir in cream. Set aside. Chocolate Cornflake Crunch: 1. In a double boiler, melt chocolate with butter. Mix in Milo until smooth, fold in cornflakes and add a pinch of salt. Serve warm on top of the cake. Assembly: 1. Spread a ganache layer over the cake followed by the cornflake crunch. Serve immediately. #featrmedia #chocolatecake #milo

Which vinegar is right for your cooking? We’ve broken down different cooking oils, soy sauces, and even hotcake mixes in our past videos, now it's time for vinegars! 🤔 Sam is back to explore vinegars from around the world to help you understand when and how to use each one. What’s your go to vinegar? 🌴 #featrmedia #vinegar

For over 90 years, Aling Banang has been serving your favorite pancit and halo-halo across the city and across generations. 🍧 Celebrations are made even better with their bilao sets of lumpia, spaghetti, barbecue, and their signature Halo-Halo ng Bayan. 💜 There’s a reason why this household name has remained a favorite since the 1930s. Visit them today! 📍 Aling Banang 🧭 240 N. Domingo Street, San Juan, various branches across the metro ☎️ +63 917 875 9898 #featrmedia #alingbanang #halohalo #pancit

Kamote in brownies? It works better than you might think. 🤔 Roasted sweet potato adds moisture and body to the batter, while tablea and dark chocolate bring plenty of deep chocolate flavor. 🍫 How do you cook with your tablea? TABLEA KAMOTE BROWNIES  Ingredients: 150g kamote, roasted and mashed 2 large eggs 48g dark brown sugar 24g honey 30g unsalted butter, melted 18g finely grated tablea 30g dark chocolate, melted ½ tsp vanilla extract 27g all-purpose flour 9g cocoa powder ⅛ tsp baking soda ¼ tsp fine salt Dark chocolate chips, for topping Flaky salt Procedure: 1. Roast the kamote at 200°C for 45-60 minutes  until fork-tender. Scoop out the flesh and mash until smooth. 2. Melt together the butter, tablea, and dark chocolate until smooth. 3. Whisk together the eggs, brown sugar, honey, and vanilla. Stir in the melted chocolate mixture, then fold in the mashed kamote. 4. Add the flour, cocoa powder, baking soda, and salt, folding just until combined.  5. Pour the batter into a baking dish and top with dark chocolate chips. 6. Bake at 175°C for 20-30 minutes, or until the edges are set and a toothpick inserted in the center comes out with moist crumbs. Cool completely. Finish with flaky sea salt. #featrmedia #tablea #kamote #brownies

A glass of basi carries more than the flavor of sugarcane. 🍷 This traditional Ilocano wine is tied to the Basi Revolt, when colonial restrictions on local production helped spark resistance against Spanish rule. Centuries later, Ilocanos continue to make basi, and we were lucky enough to get a bottle to bring back home to enjoy. Here's Chef Martin's simple recipe that you can enjoy iced or as a slushie. 🧊 BASI COCKTAIL Ingredients: Syrup: 5 cloves 1 pc star anise 2 slices ginger 1 cup muscovado sugar 1 cup water 1 bottle basi 1/4 cup dalandan juice Procedure: 1. In a pot, combine all syrup ingredients and bring to a boil. Simmer until the sugar has melted and set aside to cool. 2. Combine syrup, a bottle of basi, and dalandan juice. You may serve this with ice or turn into a slushy if a machine is available. #featrmedia #basi #filipinofood #ilocos

Gamet and eggs are already a familiar Ilocano pairing, but what if you gave them extra crunch? 🤤 Sam borrowed a technique from Thai khai jiao and made the fluffiest eggs. 🍳 Try it for yourself and see what happens! We still have a few more stories from Ilocos coming up, so stay tuned to our YouTube channel. 📺 THAI GAMET OMELETTE Ingredients: 50 g gamet, rehydrated 3 eggs 15 g cornstarch 20 g oil (for frying) 1–2 tbsp fish sauce Sauce: ¼ cup lime juice thumb size lemongrass, crushed 3 pcs red chilies, chopped 1 sprig green onions, chopped ¼ cup sukang iloko Procedure: 1. Mix eggs, fish sauce and cornstarch until smooth, then fold in the rehydrated gamet. 2. Heat oil in a pan until very hot then pour in the mixture all at once. 3. Let it puff and crisp, spooning hot oil over the top if needed. 4. Flip once, cook briefly, then serve hot (crispy outside, soft inside). 5. For the sauce combine everything then let the aromatics infuse for about 10 minutes. Take out lemongrass before serving. #featrmedia #filipinofood #gamet

Bacolod in Makati? Quan Native Delicacies serves your favorite flavors from BCD without having to fly all the way to the province. Our in house Bacolodnon, Ynna, approves! Aside from their comfort eats that you can enjoy for dine in, you can also pick up tasty pasalubong to bring home to the family. 😋 Tip: They also sell salo-salo boxes with different kakanins which are perfect for your next party. 📍 Quan Native Delicacies Manila 🧭 1797 Dian St., Makati ☎️ +63 938 724 8864

We came for the food, but stayed for the stories behind it. Across Makati and Quezon City, diners shared how their favorite restaurants became part of dates, celebrations, family traditions, and different chapters of their lives. These are the experiences behind the restaurants people keep coming back to. Discover more 5-Star Eats on @GrabFood PH today, and watch both episodes now on FEATR’s YouTube channel.

If you've ever wondered why restaurant dishes have such juicy, flavorful bites, this might be the secret. Velveting is a simple technique that helps soften meat without hours of cooking, making it perfect for quick weeknight meals. In the final episode of Taste Talk, Sam and Dani show you exactly how it's done so you can bring this restaurant trick into your own kitchen. Follow Taste Talk for more recipes.

The food we grow up with can influence more than what we eat. It can even shape the stories we create. Forgotten Island filmmakers Januel Mercado and Joel Crawford take on a blind tasting of popular Filipino ingredients while sharing their own connections to Filipino food. Between guesses, they share the memories behind these flavors and how their own experiences with Filipino food found their way into the film. Catch Forgotten Island in Philippine theaters today and in theaters globally on September 25. 🇵🇭 #ForgottenIslandMovie

Bistek with meatballs? 👀 An old recipe from 1934 might change what you picture when you hear the word bistek. Called amundilas, it pairs bola bola with a salty soy based sauce and plenty of onions. 🧅 The flavors feel surprisingly familiar, even if the form is completely different. Stay until the end for Sam's recommendation on how you can make this the perfect balance of flavors. AMUNDILAS From the book: 1934 Mga Paglulutong Filipino at Pagcoconserva Ingredients: 1 cup ground meat (Pork or beef) 2 eggs 1 red onion, sliced 4 tbsp oil 2 tbsp soy sauce Procedure: 1. Season the meat with salt and pepper before adding eggs and shaping them into balls. 2. Sauté onions in oil with soy sauce before removing them and setting them aside 3. Fry ground meatballs and once done, serve with sauteed onions. #featrmedia #filipinofood #amundilas

What is the hardest way to cook an egg? 🥚 If you answered poached eggs, this video is for you! Trish isn't afraid to test the limits of her cooking skills, so she's sharing the different techniques she learned for poaching an egg. Confidence can get you pretty far in the kitchen, but understanding the science behind a recipe can make all the difference. 🍳 Do you know how to poach an egg? #featrmedia #poachedegg

Want crispier homemade fries? Fry them twice. 🥔 The first round at a lower temperature cooks the potatoes through, while the second at higher heat gets them golden and crispy. Seth used up our leftover kesong puti and some delicious homemade gravy for this recipe, but you can also add your own favorite toppings like bacon, melted cheese, etc. Try this at home! 🍟 CRISPY FRIES Ingredients: 2-3 large potatoes ½ cup all purpose flour ½ cup melted butter 1 ½ cup beef stock 1 cup kesong puti, cubed salt and pepper to taste Procedure: 1. Cut potatoes to about a third of an inch thick batons with the skin on and thoroughly wash in water until the water runs clear. Dry the potatoes and set aside. 2. Fry the potatoes in 140-150°C oil until fully cooked and not fully browned before taking them out and frying them again in 185-190°C oil until golden. 3. For the gravy, melt butter on a pan before adding flour and stirring for 1 minute. Slowly pour stock while constantly stirring until a thick gravy forms, adjusting with salt and pepper to taste. 4. Place fries on a plate and top with room temperature kesong puti before pouring hot gravy over the cheese and fries before serving. Servings size: 2-3 servings Preparation time: 15 - 25 minutes #featrmedia #crispyfries

A post-exam meal with your barkada. Sunday pizza with the family. A BBQ run that reminds you of home. Did you think of a few places that reminded you of these moments/spots? On our latest episode, Chef Martin and Trish explore Tinuhog in Benny, Gino’s Brick Oven Pizza, and Vito’s BBQ to discover why diners keep coming back through different chapters of their lives. Grab 5-Star Eats is your go-to guide to restaurants people keep coming back to, powered by millions of real ratings and reviews. Watch the full episode on YouTube.

How well do H.E.R. and Liza Soberano remember what goes into halo halo? We gave them the ingredients, added a few impostors, and let them build their own. 👀 Between layers, they talk about playing best friends Jo and Raissa in DreamWorks Animation’s Forgotten Island and bringing Filipino culture to a global audience. From food to mythology, sometimes the smallest details can say a lot about where we come from. What definitely belongs in your halo halo? Catch Forgotten Island in Philippine theaters starting September 23, 2026 and in theaters globally on September 25, 2026. 🇵🇭 @H.E.R. @Liza Soberano @DreamWorks Animation #ForgottenIslandMovie