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Manila Food Frenzy: 29 Filipino dishes you need to try!

One of the first things I repeatedly heard from tourists in Manila is how much they dislike the food in The Philippines. After spending some time in the country I couldn’t have disagreed more. The food here is awesome!

If you’re ever in Manila and looking to sample some local eats here’s a list of 29 Filipino dishes that I was wise enough to take a photo of. Enjoy!

1. Fresh Lumpia

Fresh Lumpia

The fresh version of lumpia is a bit like a spring roll crossed with a burrito. It’s big and fat and filled with meat, lettuce, carrots, peanuts, I think there was even some coconut in there. On the side there’s a sweet sauce, or you can opt for vinegar. It’s pretty awesome. Don’t forget to try the deep fried version – even more awesome.

Get it at: The Legazpi Sunday market (corner of Legazpi St and Rufino St)

2. Chicken Sotanghon

Chicken Sotanghon

It kind of feels like The Philippines version of Grandma’s chicken soup. It’s got your chicken, shitake mushrooms, carrots, green onions, vermicelli noodles, who knows what else. All I know is that it’s super tasty and you need to try it.

Get it at: Recipes at Greenbelt 3 (most other Filipino restaurants also serve it).

 

3. Beef Mechado

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I can’t decide if I like this. It’s prepared by taking a decent cut of beef, stuffing it with pork fat and then slow cooking it in a tomato sauce. Some potatoes and carrots are chucked in too. Sounds awesome right? I think it was a little too tomatoey for my liking, but it’ll grow on me.

Get it at: Fely J’s in Greenbelt 5

 

4. Paksiyo Baboy Bisaya (Pork and Banana Claypot)

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Shanks of pork simmered in a soy based sauce with bananas. It tastes as wild as it sounds. I freakin’ love it!

Get it at: Fely J’s in Greenbelt 5

5. Leche Flan

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While eating this I was trying to figure out how it was any different to creme caramel, because to me it tasted exactly the same. After some Googling I learned that the custard in this is thicker because they use condensed milk and more egg yolks. I couldn’t really taste the difference, which I guess means I’m a few years away from being a judge on Top Chef. Anyway, I had to include this on the list; it’s one of the country’s favourite desserts!

Get it at: Any Filipino restaurant

6. Chicharon

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Chicharon are like the Doritos of The Philippines. They snack on it like finger food and open a big bag of them while sitting down for a movie. Basically it’s deep fried pork skin, and aside from eating it on its own they also garnish various dishes with it. What’s it taste like? Well, kinda like a bag of very porky tasting Munchos, which I’m not really the biggest fan of. The locals however, absolutely love it.

Get it at: You will find it in most supermarkets and markets. 

7. Lechon

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So, I used to think the Chinese made the best pork.

That is until I tasted lechon. Damn! Them Filipinos know how to cook a pig. This juicy, crispy masterpiece is something I won’t even try to describe. I had the privilege of attending a local baptism and they served up this freakin’ life changing roasted pig, I could’ve eaten the whole thing! Apparently the best lechon is from Cebu city, which is going to be my first stop on my next trip to The Phils.

Get it at: Sabroso Lechon, one of my favourites (corner of E Rodriguez Ave and Tomas Morato)

 

8. Bibingka

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This is a type of cake made with coconut milk and baked in a banana leaf. I guess the idea is it’s supposed to end up tasting like coconut and banana, which it kinda does. You’re supposed to eat it hot, but not before lathering it with butter and coconut. The texture really reminded of a crumpet, especially with the melted butter seeping through it. I’m a fan.

Get it at: A franchise called Bibingkinitan, or various street stalls around the city

 

9. Kare Kare

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This is a classic Filipino stew, consisting of oxtail, tripe, eggplant and Chinese veges. It has a strong peanut flavour and is served with shrimp paste on the side. It’s one of the flagship dishes here in The Philippines, but I can’t say I particularly enjoyed it. An acquired taste, perhaps.

Get it at: Most Filipino restaurants

10. Lomi

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A classic dish from the Batangas area, this consists of flat egg noodles cooked in a very thick, eggy sauce. There’s also a whole bunch of other stuff in it depending on what variation you order (pork, seafood, chicken). It’s so thick that it’s almost like a cross between a noodle soup and a stew. On the side it’s complemented with a sauce of freshly diced onions, chili, calamansi and soy sauce. Put the two together and BAM! It’s seriously magic.

Get it at: Lomi King in Lipa, Batangas

 

11. Chami

Chami Philippines

After eating the Lomi I found out it had a little brother known as Chami. This is the dry version of the dish, and obviously I had to try it and see what it’s all about. It’s not really too different from a noodle stir fry, but it comes with a tasty dipping sauce/soup that I don’t remember the name of. Anyway, if we’re choosing between Lomi and Chami I’m taking Lomi any day of the week.

Get it at: Lomi King in Lipa, Batangas

 

12. Kilawin Na Tanigue

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Kilawin is a dish where raw fish is marinaded in vinegar and lemon/lime juice. The high level of acidity cooks the fish and it’s flavoured with a bunch of other stuff like chili, capsicum, spring onion and tomato. You’re probably thinking it sounds very similar to ceviche or the Fijian kokoda, but the taste is rather different. I found ceviche to be very fishy, kokoda to be very spicy and kinilaw to be very sour. All catered for local tastebuds I guess.

Get it at: Most Filipino restaurants

 

13. Pancit Bihon Guisado

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Bihon Guisado is a perfect example of great tasting, unpretentious Filipino food – some scallions, cabbage, celery, carrots, chicken and vermicelli tossed in soy sauce and topped with calamansi juice. Fast, cheap and awesome. Love it.

Get it at: Most Filipino restaurants

 

14. Crispy Pata

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One thing you’ll notice when eating around The Philippines is that they’re completely obsessed with their pork, which is probably why they cook it so well. Enter the crispy pata – a pork leg/knuckle deep fried to perfection and then sided with chili, calamansi and a variety of dipping sauces. I ate it a couple of times, one homemade one and one from a restaurant. Needless to say the homemade one was mouth watering but the restaurant cooked one wasn’t too bad either. If you’re a pork man it might just change your life.

Get it at: Most Filipino restaurants. The crispy pata in the picture is from Kabila Museum Cafe at Ayala Museum, but I think it’s a little expensive for what you get.

 

15. Sinigang

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If you’re a fan of sour soups like Thailand’s tom yum or Hong Kong’s hot and sour soup then sinigang is totally going to rock your world. I had one of these for breakfast almost every day during my month on Boracay. It’s a tamarind based soup with a whole bunch of other goodies in it, most commonly tomatoes, green beans, spinach, green mango and various other possibilities. I tried quite a few variations (pork and shrimp are the most popular), but I’d say the classic pork is probably my favourite. I can’t believe it’s taken me 27 years to try it.

Get it at: Most Filipino kitchens. If you’re a fan go and try the Corned Beef Sinigang at Sentro in Greenbelt 3.

 

16. Kaldereta

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I’m always a sucker for hearty meaty stews so when I met my first Kaldereta we really got along. It’s a basic dish made by stewing cuts of meat in a tomato/liver sauce until tender, with a few carrots, potatoes and capsicums thrown in too. I’ve seen it with most meats but the lamb was easily my favourite.

Get it at: Most Filipino kitchens. Try the lamb kaldereta at Sentro in Greenbelt 3.

 

17. Adobo

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Another Filipino classic, I saw this dish on pretty much every Filipino menu I set eyes on. It’s a basic meat dish which is simmered in a marinade of oil, soy sauce, vinegar and garlic, and sometimes later pan fried to give it a crispy surface. Like most dishes here they might often add a variation of other veges (onions, potatoes, capsicum). If you’re a budget traveler, this dish is always a tummy pleaser and usually very easy on the wallet.

Get it at: Any Filipino kitchen or jolly jeep.

 

18. Ginataang Papaya

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Tried this bad boy at a jolly jeep and was so pleasantly surprised. Green papaya shaved into thin slices and cooked in coconut milk and pork bits. Who knew it could taste so good?

Get it at: You’ll have to look around the jolly jeeps and Filipino restaurants, I’m really not sure how popular it is!

 

19. Bacolod Chicken

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Due to my fast increasing age and waistline I’ve been trying to eat grilled chicken wherever possible and turn a blind eye to KFC and Chicken McNuggets. My solidarity to this goal can waver rather easily but this wasn’t a problem in the Philippines thanks to the amazing bacolod chicken. I have no idea how they cook it, but from peeking into the kitchen I can tell you they employ a charcoal grill and probably brush some special sauce onto it, who knows. All I know is it tastes amazing. Don’t forget the soy sauce/calamansi/chili combo sauce on the side either.

Get it at: My favourite is Bacolod Express, but there’s various chains around the city.

20. Balut

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After hearing about the infamous Balut over and over again I just had to try it. For those who have never heard of it, balut is a street food delicacy in the Philippines; a fertilised duck egg, boiled and eaten once the embryo is half developed. From Wikipedia:

“In the Philippines, the ideal balut is 17 days old, at which point it is said to be ‘balut sa puti’ (“wrapped in white”). The chick inside is not old enough to show its beak, feathers or claws, and the bones are undeveloped.”

When the guy handed it to me I nearly dropped it, it was scorching hot! After cracking the shell I saw a small amount of juice which you’re supposed to drink, so I did, which tasted very eggy. After that I just peeled it like a normal boiled egg and ate it. There were a few funny textures but nothing overly weird; in all honesty, it just tasted like a boiled egg. Talk about an anti climax. If you’re ever in The Philippines you should definitely try it, it doesn’t taste bad at all.

Get it at: At night you will hear the sellers riding around the streets on bikes screaming “Baluuuuuut!”

 

21. Tablea Tsokolate

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As the story goes, the Spanish colonists began this tradition of growing cocoa in The Philippines as the tropical weather was perfect for it. This tradition has continued until today with growers harvesting, drying, roasting and then grinding  fresh cocoa beans into tablea or ‘tablets’. This is used in various Filipino delicacies, including tablea tsokolate – a local style hot chocolate.

The tablea is supposed to have a few minor differences to regular cocoa, which I did manage to find out but I’ve since forgotten. If you know, please share!

Get it at: I got one roll at SM department store and another at the bus stop in Lipa.

 

22. Bulalo

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I fell in love with Bulalo the moment it touched my lips. To cook this they get a nice, fat beef shank, let it boil in a broth until all the bone marrow and fat has melted into the soup and then throw some veges in to top it all of (usually cabbage and corn). The soup is so beefy and flavoursome, probably because they leave it simmering in those massive pots all day (see pic). My mouth is actually watering furiously as I type this. It is seriously delicious.

Get it at: Al Goto King Special Bulalo in Batangas City. It’s not as common in Manila but quite a few Filipino kitchens will have it.

 

23. Buko Pie

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If you travel anywhere by bus in The Philippines you will surely experience the street vendors jumping on board screaming “Buko pie Buko pie!!” After seeing a number of people buy these I came to the conclusion that this Buko pie thing must be a pretty big deal so I had to try one. This blog post on Our Awesome Planet laid out the best brands and eventually I got my hands on a Colette’s pie.

It’s awesome, for real. I did not expect it to be that good. The texture reminded me of a really good apple pie, it had a nice firm pastry with a lovely crust, and it had that ‘freshly baked’ smell, the kind that weakens your knees as you walk past a bakery in the morning. Partner it with a scoop of vanilla ice cream and you’ll probably end up packing a suitcase of them to take home with you.

So, what exactly is a buko pie? Just a well baked pie packed with young slivers of fresh coconut and condensed milk. How they make it taste so good, I have no idea.

Get it at: I think it’s easiest to find the famous brands at their stores in Laguna, but you can find them at bus stops and markets too.

 

24. Turon

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Take a few slices of banana, wrap it in a spring roll wrapper coated in brown sugar and then deep fry it. Sound delicious? That’s a turon! And yes, it tastes as good as it sounds.

Get it at: I bought mine at a bus stop in Lipa. Also got served to me at a resort in Quezon.

 

25. Ilocos Empanada

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This is a snack native to the Ilocos region, hence the name, but I seemed to keep running into it in the various Manila markets. The reason it kept catching my eye was the orange dough; it’s almost a neon orange before it’s cooked. However that’s not the only difference to standard empanadas. Inside it’s packed with sausage meat, green papaya and a whole egg, and you’ll notice from the photos that the shell is unusually thin. Once it’s deep fried and ready to eat you need to do what you do with everything else in The Philippines – splash it with vinegar!

Get it at: Cucina Andare market outside Glorietta 3 (Fri, Sat, Sun), food market at Mall of Asia (Fri, Sat, Sun) or the Legazpi Sunday Market (cnr Rufino/Legzpi St).

26. Longaniza

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Longanisa is a type of sausage that they often eat for breakfast here. Every region of The Philippines has their own specialty, so depending on which one you choose you might get sweet, sour, garlicky, fish, chicken, beef etc. Although almost every time I ate it in Manila it was sweet and garlicky.

Get it at: Any supermarket, food market or Filipino restaurant during breakfast.

 

27. Banana Ketchup

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Not your regular ketchup. It’s made from mashed bananas and you’ll definitely taste the subtle difference (less tang, more sweet). During WW2 there was a shortage of tomatoes and the ketchup makers decided bananas were the next best thing. Judging by it’s popularity today it seems the tomato never really made a comeback.

Get it at: Any supermarket. Restaurants will likely have it if you ask for it.

 

28. Isaw

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Another popular street food in The Philippines, this is a grilled skewer of chicken or pig intestines. Splash some vinegar over it and away you go. I’m a fan of the flavour but the texture, not so much (it’s a bit powdery). It’s so popular here that you have to try it at least once.

Get it at: Cucina Andare market outside Glorietta 3 (Fri, Sat, Sun), food market at Mall of Asia (Fri, Sat, Sun) or the Legazpi Sunday Market (cnr Rufino/Legzpi St).

 

29. Bangus

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Bangus (milkfish) is the country’s national fish and quite often they fry it up for breakfast with a side of garlic rice and egg. Before trying it I wasn’t sold on the idea of fried fish for breakfast (I’m more of a fresh fruits kinda guy), but after the first time it quickly became my breakfast of choice. With the trademark drizzle of vinegar it’s quite the kickstart to your day.

Get it at: Any Filipino restaurant during breakfast.

Heading to Manila? a few tips:

  • For affordable accommodation in Manila, I highly recommend using Airbnb. There are many condo and apartment buildings in the city that are vacant and you can find lots of good offers that will be cheaper and more comfortable than hotels and hostels. You can get $25 of free Airbnb credit using this link.
  • I highly recommend purchasing travel insurance for the Philippines, particularly if you plan on travelling to other places around the country. Travel in the Philippines is not dangerous but many aspects can be unreliable and you should expect the unexpected. I recommend using World Nomads. They offer awesome coverage with generous limits and it’s super simple – you can literally be covered within two minutes. I use them often.
  • For getting around the city I recommend using Uber! If you don’t speak Tagalog it can be difficult to communicate with some taxi drivers. Uber is far safer and more reliable. You can get your first ride on Uber for free by using this link.Have fun!
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241 thoughts on “Manila Food Frenzy: 29 Filipino dishes you need to try!

  1. Thanks, bren, for the great review on filipino food. I’m a filipino residing in auckland and i was darn happy that someone finally discovered the amazing food that i grew up with. Maybe the next timeyou are in manila you can give papaitan a try or my fave,crispy dinuguan. 🙂

    1. Hi Alice, I think I did try the dinuguan, is that the blood stew? It was good! Although I didn’t include it here because I didn’t take a photo… -_-

      Papaitan will definitely go on the list for next time.

      Thanks so much for reading!

      1. Yes, dinuguan is the blood stew. 🙂 there are heaps of good filipino desserts but if i were to recommend one it would be the halo-halo. If you’re into soups then you should try la paz batchoy and one more pork dish called sisig. Ok, enough for now. All this talk about food is making me crave for things i cant find here. 🙂

    1. Hi Raymund,

      Sure, please do! Just checked out your blog, love the design, nice and clean. That picture of the lechon fried rice is making me go crazy. I’ve a question: where to get a good sinigang in Auckland?!!?

      Thanks for reading 🙂

          1. To make sinigang strictly from scratch (no flavor mix) you have a few options – use fresh tamarind, philippine guava, some use kamias. All 3 need to be boiled and mashed then strained to get the acidity the dish calls for. some use miso (the local one, not the japanese one). For newbies to pinoy cooking tho, i would say go with tamarind if you can get it. Happy cooking!

          2. Hi MJ, yeah I looked up some recipes and they’ve said to use tamarind. Going to work on this sinigang experiment as soon as I get the time. Thanks for sharing!

          3. Hi there 😀 I thoroughly enjoyed your entries on the Philippines and Filipino food. Thanks for the love.

            In case you can’t find any fresh tamarind for sinigang, you can use lemon and green tomatoes (or any variety of tart tomato, not the sweet kind often used in salads). That’s how Pinoys in the U.S. cook it. Me thinks, the juice of one whole lemon does the trick (but it really depends on how sour you want it). It doesn’t have the distinct tamarind flavor, but combined with tomato, it’s a great substitute. ^_^ Green mango is a good souring agent as well.

            Chunks of taro and slivers of radish will complete the flavor. For peppers, use green finger chilies. 🙂 And — No garlic. While most Filipino dishes call for garlic, sinigang doesn’t.

            As for the veggies / greens: If you can’t find kangkong (swamp cabbage / water spinach), you can substitute regular spinach. Don’t use cabbage or bok choy. Stick with dark green leafy veggies .;)

            I hope this helps. 😀 Happy eating!

          4. Hi Bren,
            My grandma used to cook sinigang from scratch. As mentioned before, the three sour ingredients were either kamias, tamarind or guava. But there were times when she didn’t have any of those ingredients so she used plenty of tomatoes to get the sour taste (I guess the not too ripe ones). There are always two main ingredients to it: tomatoes and onion plus any of the three sour food ingredients. Green long chillies is a must. It finishes off the dish. Here in Australia, if we’re too lazy to buy the fresh ones, we can opt for the bottles green chillies. Enjoy your sinigang. It’s one of my favourites. Try the fresh fish sinigang too.

          5. Gosh, every time someone describes how to make it I can just imagine the flavour in my mouth. Almost every day on Boracay after the gym, I’d have a big bowl of sinigang and a massive plate of rice. Just perfect.

    1. Yes, I went to Jollibee! I did a burger and fries. I was meaning to try the halo halo, just never got around to it. Their menu is huge – what’s your favourite?

  2. You should also try “Relyenong Bangus” or milkfish. Bangus here is completely deboned. The skin is separated from the whole body and the latter is ,boiled for a while to take away all the little bones. Then it cooked with some ground pork, thinly diced potatoes, carrots, and pickles plus eggs. Then it is re-stuffed in the skin and deep-fried. Eaten with ketchup. Long preparation but it’s really worth it.

    1. Hi Danny, yes, I regret not trying that. I used to walk past Jollibee all the time and see the big halo halo ad, thinking “I’m going to try that one day.” Too much to try, too little time!

      1. Go to chowking for your first halo halo, or if you can find one, at Digman’s. Those two have the best halo halo in my opinion.

      2. I would recommend Razon’s halo-halo…not the same as the typical halo-halo but definitely good. I think they have it at some malls but they also have restaurants in Pampanga and Tarlac provinces.

  3. I second the motion on the recommendation for sisig. It’s one of my favorites and thinking about it is makung my mouth water. You might also want to try tokwa’t baboy. If you like spicy (and i mean SPICY) food, try bicol express. All pork, all good!

    1. I did have sisig quite a few times. Sadly, I forgot to take a photo, as I so often do. You’re right though, it’s awesome. I’ll make sure tokwat baboy and bicol express are on the list for next time.

      1. Nice to see you want to dig Bicol Express too 🙂 If you love spicy foods, then you are in for a great match! If ever you pass by the Bicol peninsula, you may also want to try “pinangat” or “tinilmuk” in Camalig, Albay.

  4. Great post, mate! Damn, now I have a sudden urge to book flights to the Philippines…. but can’t do yet because I’m stuck in Brisbane this entire year. Anyways, if you plan to visit PH again, I recommend dropping by Panay Island and trying out the gastronomic offering of Iloilo, Guimaras and Capiz. You get to explore some amazing white beach islands as well. Cheers!

    1. Hi Benny, yeah I’ve heard the food can be quite different once you get out of Luzon. What’s new in Brisbane! Haven’t been there for years.

  5. Glad you liked the food on our side of planet! If you ever miss the cooking, I’m sure several Filipinos over there will be glad to let you have your fill. Hope you come back soon! There’s plenty more food waiting for you.

  6. love the article … thanks for featuring Filipino food …. so many not listed . . . .yet
    more than 7100 islands in the Philippines … so many “style” of adobo … rice for breakfast … yap, we are “rice people” hehe 🙂
    maraming salamat

  7. Have you tried some igorot foods in the Philippines?come,taste our own native dish we called It PINIKPIKAN only here in cordillera region.

  8. Haha! I’m a Filipino and I didn’t even know the Guinataang Papaya! It looks like you had a great time tasting our local dishes. As I was reading your entry about the Bulalo, my mouth started to water too! It’s best eaten during cold weather. 🙂

      1. That battle will only end in a draw. 🙂 My guide is this: Sinigang for hot weather, bulalo for cold. Or sinigang for regular days, bulalo for special occasions (mostly because pork/fish/shrimp/chicken is cheaper than beef in the Philippines).

  9. RAZON also serves a great halo halo. Pancit palabok too.
    You forgot to mention some of the dishes goes nice with our famous Sam Miguel beer.

  10. what a surprise I found a man, perfectly stranger but who have beautifully featured the Philippines and it’s cuisine ! thanks Bren have fun in your travel and more power !

  11. Hi Bren,

    Thanks for appreciating our culture, specially our foods. I live in Washington DC but grew up in small province in Bicol, Naga City. If you are fan of hot stuff, I suggest you try the BICOL EXPRESS and LAING . Its one of our specialty. Thanks again.. Kudos to you…

  12. Awesome list! I miss most of these: lacking talent to cook them dishes. Aside from bangus and relleno, I’d go for the Pinaputok na tilapia (pinaputok means having to explode) – the fish is stuffed with tomatoes, onions, celery (that’s how I cook it anyway) then cooked in a foil….and of course all the dishes including squid! 😀 For those ready-to-buy street food I miss Andok’s grilled chicken! haha…ahhh, I wanna go home! ^_^

    1. I think I might have tried that stuffed tilapia, it’s all a blur sometimes! I also tried that squid with the black ink, but funnily enough, I never tried Andoks! The queue was always too long…

  13. Hey Bren! Glad to know you like our Filipino dishes. I’m a vegetarian so I haven’t tasted most of the dishes you posted, but I do know that you can taste one of the best buko pies at D’ Original Buko Pie. Its not as sweet as colette’s, stuffed with young coconut meat, and they sell it hot off the ovens. Good stuff. Also, if you’re planning on going to Cebu, my non-vegetarian friends always talk about chicken skin at Larsian. You might wanna try that. 🙂

    1. I want this buko pie! Where D’Original? Is it in Manila?

      I am definitely going to Cebu sometime to eat their lechon, so I shall see 🙂 Thanks for sharing!

          1. I agree with MJ, d’Original and MAYA’s of Los banos is far far better than Colletes, for they’re really the original ones when it comes to buko pie, it goes along with the ESPASOL ..oh my!!! I just arrived in Sydney from a 6 weeks holiday in Manila. ….now i’m feeling like I wanna go home soon again! …because of these foods!

      1. And while you’re in Cebu, try the mangoes! 😀 They’re heavenly. You can even buy some dried mangoes to take home.

  14. Hi Bren,
    Thanks for a great blog about our Filipino delicacies… I suggest to include our best cuisine in Bicol, Bicol Express and Laing, also Bopis.. (pigs, heart, lungs,intestines with ginger,onion,sili, kalamansi juice)

  15. Pork Sinigang is my favorite too! 🙂 (A Filipina here. Haha.)
    And yes, you should have tried Halo-Halo. 🙂
    I’m not sure if you’ve seen Puto-Bumbong around (made of sticky rice, steamed and purple colored). It’s popular in Christmas season and sold in the streets beside churches, but there’s a place in Gapan, Nueva Ecija that sells every afternoon. It’s the best puto bumbong I’ve tasted! You can also find it in some restaurants like Via Mare. Look for their branches here: http://www.viamare.com.ph/outlets.html 🙂

    1. try VIKINGS BUFFET restaurant too. They have puto bumbong, bibingka, leche flan, taho, etc. for dessert and oh!! ..they all tastes so delicious!!!

  16. You hit the nail on the head with your list of the must try foods. Although you missed out some interesting ones like bopis, paella, and halo halo, i must say your list is a testament to your thorough appreciation of Pinoy culture. You deserve a big bear hug. Thanks heaps

  17. hi! thank u for posting a lot of good stuffs about the philippines. do try to go to davao. our kinilaw is different from the one you’ve tasted. u also have to try our tuna dishes – grilled, deep fried, paksiw and kinilaw 🙂 the tuna supply in the phils comes from mindanao so we have the best here. also try our durian based desserts- durian roll, durian ice cream and durian pie. and the pomelo!davao is the country’s pomelo and durian capital. from davao u can take a tour to surigao’s enchanted river and tinuy-an falls. look them up. these places have been voted at tripadvisor as one of the best.

  18. you better go up north Luzon and try the different food their… if your interested with veggies you might want to try the pinakbet or dinengdeng… you try also their bagnet (like lechon kawali or chicharon with the meat) and try to differentiate Laoag/Batac Empanada and Vigan Empanada… add also Batac Miki… and there is also Pancit Cabagan or Pancit Batil-Patung… well, there’s more to try and you will find all of these up north…

      1. Hi Bren, enjoyed your articles about my country and our delicious foods. All these make my mouth water. Speaking of the Northern provinces, yu should try to go to Baguio, the summer capital of the Phlippine where most of the cold season vegies grow. You should also try to go to Zambales, a province filled with white or black sand pristine beaches. If you want to taste the best mangoes, you will find them there. Have fun when you go back to visit my country.

  19. Hi Bren, thanks for creating this blog… may I share it?
    You mentioned about the halo-halo… best halo-halo in town in the Philippines is at Digman in Cavite. Also, if you want with simpler ingredient, try Razon’s halo-halo in Pampanga.

  20. The best tablea is Maestrado tablea from Camiguin! you should try making a hot chocolate with those tableas…they’re so creamy and chocolatey 🙂

  21. That’s what I do when I go home– savor all the food that I miss. I rarely cook here and I don’t think I will ever be as good as those gifted with the flair for the kitchen. Thank you for this blog entry, now I’m salivating. 🙂

  22. Rivalry can’t be avoided, especially with about 7,000 versions of each dish or food item. But that’s why eating in the Philippines is so much fun, you won’t get tired or bored ever! Thanks for this great feature Bren!

    1. I agree with Peanuts. …for longanisa alone, we have the Lucban, Malolos, Pampanga, Vigan and many more with different versions and preparations. we have this saying in Philippines that adobo has 7000 versions based on the 7000 islands. but of course its just a saying. What we are saying here is, ..its really more fun in Philippines mainly because of its varieties of food items to enjoy.

  23. I think the Ginataang Papaya is somewhat a sidedish like most of our vegetable dishes, but its yummy. Instead of dipping your meat/fish (such as Lechon Kawali, fried fish, etc.) dishes in vinegar, pair them with any of these salads: Green Mango Ensalada (with bagoong/shrimp paste), Pako Salad, seaweed salad, and eggplant salad (with garlic and vinegar). I think Kilawin in coconut milk (a Cebu dish) is better than the one without. For desserts, try Ginataan (rice balls, bananas, sago, sweet potatoes, jackfruit, stewed in sweet coconut milk), Mango/Angel Cake or Mango Pie, Durian ice cream (Arce brand), and various sticky rice cakes. The peach-mango pie (hand pie) from Jollibee is not similar to the Mango Pie. Look for the best. Great writing, Bren.

  24. More suggestions for your next travel
    Desserts: sapin sapin, puto, kutchinta, suman, maja blanca, pichi pichi, halayan ube, saging con yelo
    Main dish: Binagoongan, paksiw na lechon or paksiw na isda, pinaupong manok, tinola,bistek tagalog,
    dangit (famous in Cebu), halabos na hipon, tahong, ginataang alimango
    Street foods: fish balls, kwek kwek, taho, fried peanuts (Filipino version of fried peanuts is one of the best)
    goto with tokwa’t baboy, gulaman, okoy

    enjoy!

  25. Amazing!..ur not a filipino..but u love our food… U should try Tukneneng, Banana-Q, Pansit Palabok, Dinuguan,Bagnet, Chicken Sopas, Pakbet, Taho, Siomai, Ginataang bilo bilo, Lumpiang Shanghai, Tinola, Bachoy, Halo-Halo, Ube Halaya, Chopsuey, Fishballs, Squidballs, Betamax, Siopao, Chicken feet(addidas), Pork BBQ, Inihaw na Liempo, Inihaw na Bangus, Ginataang Tilapia, Pata tim, Soup No.5, Gotong Batangas, Goto (lugaw) w/ tokwa at baboy, Beef/Chicken Mami, Pork Binagoongan…and many more!!!! Hope you’ll like it….Enjoy…

      1. May I just add GINATAANG KUHOL also (golden snail cooked in coconut milk with a bit of chili) and INIHAW NA PANGA (grilled TUNA jaw) with calamansi and soy sauce.

        Oh my!!! ..mouth watering! I’m salivating again!!!

  26. hi sir i like your stories I hope one of this days just like you I could travel the world as well. I hope you could visit cebu it’s a little lade back and less crowded compared to manila but definitely very cosmopolitan as well. Schedule your visit on January so that you can watch Sinulog it’s the biggest and grandest festival in the country. Just like what anthony bourdain said cebu’s lechon is the best tasting pig ever. Try Rico’s ,Yobabs, Ayers and CNT lechon they have the authentic cebu lechon taste. Cafe Laguna and Chika-an serve yummy Filipino dishes. Cafe George near crossroads and Oh! George in Ayala Cebu have the best cakes. Ila Puti in I.T park is also yummy. Matias in AS Fortuna also serves Chicken barbecue its flavorful ( coz you seem to like Bacolod inasal hehehehe) Beside Matias is Tatangs Lechon Belly which the new craze here in cebu we lechon the pork belly since most people who buys lechon always ask for the belly part since it has the most flavorful. Try Pongko Pongko (street vendor selling Chicaron Bulak lak or Pig intestine) the best one are in Fuente osmena at the back of sampaguitta suites. Cebu also has the best Chicharon and Carcar cebu is known for it (mat-mats chicharon is the most popular). We are also known for our dried mangoes, utap and rosquillos. Cebu food are much cheaper as well compared to manila. I hope this can help you in your next trip to Philippines . hehehehehe as you can see I’m a foodie ahahahahaha food & travel is my passion.

    1. Hi Ana, it sounds like I’ll be able to write a whole post just about the different lechons in Cebu. Cannot wait to eat them all 🙂 Thanks for reading!

  27. There are a lot of good restaurants at the leaf in ayala(Cebu). Hukad is one, Chika-an is also great(dont know if there is a chika-an in ayala). c & t lechon near SM mandaue.

    Illonggo style dinuguan is arguably one of the best. Due to its somewhat sour taste.

  28. I would also like to point out that–I hope you’re sitting down as you read this–in some households (mine included), leftover lechon is made into sinigang. Yes, it is so good. You’re welcome, buddy!

  29. Hi Bren! If Filipino Food is that good, why is it that there are no known Filipino restaurants outside of Philippines unlike Japanese, Thai, Chinese food? Here’s my take: For many years Filipinos have been struggling of their cultural identity which I believe emanates from our history.( Such identity crisis also leads to crazy symptoms among Filipinos to name their children with unusual names: Sunshine, Star, Girly, Bong, Bongbong, John, Juan, Maria Isabel, Isabel, Isa, Colonel, General, Princess, and believe it or not, even the names of the planets – Saturn, Jupiter, and please don’t laugh, Uranus (Ur-anus), among many other out of this world names!)

    There is a plethora of influences and those influences manifest in our food. Add to that is the fact that the country is an archipelago resulting to regional variations of dishes. Because of that lack of identity (at least in the Filipino psyche), culinary art has not been really developed. Food is cultural and it is part of one’s cultural identity. In the recent years however, Filipinos have evolved a unique sense of nationalism and have somehow accepted their diversity brought by its history and regional variety. They have embraced fusion. Because of our varied taste palette and ingredients, we can now easily mix things and come up with dishes that somehow represent that diversity or fusion. And, true enough, a lot of restaurants have been mushrooming left and right in Manila offering varieties of adobo for instance. Have you tried adobo with foi gras for instance? 🙂 Or Sinigang with miso soup (Filipino Japanese); Rellenong tomato (stuffed tomato) with Kesong puti -Laguna white cheeze( Filipino-Spanish), among many others.

    Because of this, I think that the Filipino culinary scene is becoming more exciting and will be further developed. As Filipinos come to terms with its cultural identity, such acceptance will be manifested in their cuisine as well.

    1. I also think it’s because Western palettes are not used to the flavours that you use, such as your heavy use of vinegars, calamansi and shrimp paste. I’ve noticed people of an Asian background tend to appreciate your food much more, as these flavours are more common to them, whereas Westerners just find it strange and unpleasant. Thai, Chinese and Japanese foods that have become popular overseas usually have more popular flavours, sweet and salty, rather than sour and fishy, at least as far as I can see. The new wave of “modern filipino” cuisine and “filipino fusion” restaurants popping up in Manila though are very popular, I’m a huge fan myself, let’s see where that all leads to 🙂

  30. You should try Good Sheperd’s Ube jam (purple yam jam) in Baguio City and Razon’s Halo halo in Pampanga. ( Razons has branches in Manila and Quezon City too and Most SM Malls have it) 😀

  31. Lomi King? Seriously? Of all the places you could eat lomi in Batangas, you chose the one place where lomi sucks. The only thing going for Lomi King is their nice looking place (compared to the competition) and the huge serving. Don’t even bother with the taste. It’s at the very bottom of my list.

    I do know what I’m saying. I’ve been eating lomi for almost two decades now. There is one place where I always go back to for lomi and that is Bobby’s in Tanauan. Don’t get me wrong. There are a lot of places in Batangas where they serve good lomi. There’s a new one in Tanauan called Bess’ Batangas Lomi which is the “in” lomi house right now in the area. There’s also the Hidden Lomihan” in San Juan, Santo Tomas, Batangas. In Malvar, there’s a good lomi house near LIMA park and, come Lipa, Benok’s is the current popular lomi place. Decades ago, it was Three Kids. Just last week, I visited another good lomi place on my way to Taal, Batangas. Forgot the name of the restaurant though.

    The first three I’ve mentioned after Bobby’s, all of them tastes the same. They serve lomi with the usual popular ingredients. Pork liver, pork, chicharon, chicken balls. If you’ve been eating lomi for as long is I’ve been, you’ll know what I’m saying is true. It’s like these three shops are owned by the same cook.

    I don’t know what the fuss is about Benok’s but I don’t like it. It’s selling point is that they serve lomi with fried chicken as a topping or lechon etc. The taste, too salty. Benok’s is simply a gimmick and something you won’t miss in the years to come. I tried it twice. The first time, I didn’t like it. I gave it a second try thinking the cook might have simply added too much salt the first time. It still came up the same.

    Lomi King I first tried during my eldest daughter’s confirmation at De La Salle Lipa last year. The serving was overwhelming, the taste very forgettable. Bobby’s aside, any other lomi house with kikiam in their lomi should be avoided even if they make their own kikiam or chicken balls in-house. It didn’t help that they added shrimp to their lomi. It makes their lomi appear classy but give it a taste and you’ll find out why I’m so unimpressed. Much like Benok’s, I gave it a second try. This time, during my youngest’s confirmation at the same school. Same thing. All flash, no substance. I will never eat at Benok’s or Lomi King again. I recommend you guys avoid these places if you are craving for authentic Batangas lomi.

    Let’s now go to Bobby’s. Why do I like it best? What makes their lomi better than the rest? Bobby’s is where I first discovered truly tasty lomi. That was way back in 1995 when a friend introduced me to the shop. During that time, Three Kids in Lipa was the lomi place to go to in Batangas. Another great lomi place was at the second floor of the old Narka Bowl near DLSL. Both of these places aren’t in existence anymore. Going back to Bobby’s, they serve consistently good lomi. Their ingredients are different from most lomi houses too. Bobby’s ingredients include pork and chicken liver, sliced pork, their chicharon isn’t the commercial chicharon but pork fat actually made by sauteing it for a minute or two. Theirs never taste burnt and adds a crunchy yet tasty dimension to the lomi experience. The chicken liver also sets this lomi apart. In my opinion, lomi is best served with chicken rather than with pork liver or, like Bobby’s does it, served with both. Theirs isn’t over-seasoned. The cook gives you room to add your own twist to the lomi’s flavor. Their lomi doesn’t leave a Magic Sarap or a Knorr Chicken Cube aftertaste. I always make it a point to leave at least one chicharon morsel for the final spoon. It completes the Bobby’s lomi experience.

    You should also try their Pancit Sotanghon with soup. Their sotanghon with soup reminds me of sotanghon soup made by my aunt when I was still a little kid. Brings back a lot of memories. In fact, I haven’t really eaten anything at Bobby’s I would recommend everyone to avoid. Their food is really good. They’ve hurdled controversy after controversy over the years yet they’re still existing. This only proves that Bobby’s is a force to be reckoned with when it comes to lomi. If you haven’t tried Bobby’s yet, you have never really experienced good lomi. If you love lomi the same way I do, you owe it to yourself to at least give it a go.

    1. I was actually taken to Lomi King by a friend of mine who grew up in Lipa; I asked him to take me to one of his favourite places and that’s where we went. I loved it. To each their own 🙂

  32. Hello again Bren. Regarding Bulalo, the best in Luzon isn’t served in Tagaytay or Batangas City. The best Bulalo in Luzon is served in Calamba, Laguna under the name Aviles. Not at the overpriced Mahogany Market in Tagaytay, nor at Rose and Grace and any other restaurant in the area that serves Bulalo. Aviles just tastes better.

      1. thanks for your article!

        bulad is visayan term, in luzon or foe tagalogs it’s daing.

        try:
        1. halo-halo – a dessert that’s a hodgepodge of fruits, milk, even ice cream and leche flan
        2. bopis and sisig – chopped meat, usually pork but there are chicken and fish (usually tuna) versions
        3. papaitan – they mix bile (which is bitter, hence “pait”) with meat – goat, lamb, pork, beef. i’m not a fan, but it’s popular for those who drink
        4. lastly, the various local kakanin that are mostly made from glutinous rice or malagkit — puto, kuchinta, suman, biko, sapin-sapin, etc. the best to sample them are in eat-all-you-can or buffet restaurants like cabalen

        happy eating!

  33. Awesome post! I’m a Filipino living in New Zealand and reading this blog entry has my mouth watering. You should definitely try a halo-halo next time you go to the Philippines. And taho.

  34. Kudos to you! How I wish other kiwis would be as adventurous as you when it comes to tasting Filipino cuisine. Being a Filipino by birth (and kiwi by choice), there are a lot of things to see, do and taste in the Philippines. Definitely this is just the first of your many series of pinoy culture. Well done!

  35. all yummy foods and i know you could list some more if you keep coming back. Check out the papait, kilawin, the callos, ginataang puso ng saging and more. =)

    i am getting hungry. 🙂

  36. WOW! Except for the lechon, tablea and chicharon and balut, I can really cook the dishes you featured here =) I grew up with these dishes at home specially pancit, lomi,chami,sotanghon,caldereta, wahhhhhhhhh i think almost all. Next time you should try the “sinaing na tambakol” (yellow fin tuna cooked for hours in a clay pot using wood fire, best with atchara (pickled shredded papaya and carrots) as side dish. I can’t wait to take my vacation to my beloved homeland and eat isaw!!! Aside from caldereta we also have mechado,menudo,afritada, pochero to try. We have our own meatloaf version called embutido, the fish version is called relienong bangus. You should try also the chicken tinola. For our native desserts we have so much to offer aside from leche flan ang bibingka, we have maja blanca, puto, kutsinta, pichi, pichi, biko, palitaw,kalamay,sapin-sapin (most are made using rice). I can proudly say that the foods in the Philippines are really feast to the palate. =)

        1. ooooppppsss to make delicious chocolate drink with the tablea you need a traditional iron pitcher and a wooden beater called “batirol”. need to boil the milk and tablea on the iron pitcher while beating the mixture with the batirol. there’s 2 types of chocolate drink you can make the tsokolate eh (this is the thick hot chocolate, need more tablea in the mixture for this) and the tsokolate ah (which is made with more milk less tablea). It takes time to make a perfect chocolate drink with the tablea coz the milk and the cacao tablet bind only with the constant stirring of the mixture until the tablea dissolves

    1. Tinola! I love it. This meatloaf thing also sounds interesting, I’ll have to try it. You know, my friends tried puto the other day here in NZ and they’re obsessed with it.

      1. oh-oh there are special tools to make perfect chocolate drink from the tablea, we have this iron pitcher where you put the hot milk and the tablea and need to stir that with the “batirol” (wooden beater specially for making the chocolate drink) and also there are two variation of the chocolate drink , the tsokolate eh (thicker chocolate drink/more tablea in the mixture) or the tsokolate ah (less tablea). My uncle in our neighborhood always gives us homemade tablea =)

      2. every holidays my mom always cooks special puto, with lots of cheese on top. If you try going to bario fiestas embutido is always present. the dishes also depends in which region you from, sinigang has so many variations,pork sinigang, beef sinigang, seafoods sinigang.

  37. sinigang also varies per region where you are in the Philippines depending on the resources available to your place, there’s pork sinigang, beef sinigang and seafoods sinigang, must try also are ensaladang mangga (green mango salad) paired with daing na biya (dried fish), longanisang lucban (garlic flavored kind the sausage) dipped in spicy vinegar sauce.

  38. Did you try sisig? You should try it and if you do, sizzling is the way to go! Also, breaded isaw at Dapitan St near UST, the consistency is much more enjoyable.

  39. OMGoodness! You nailed it! Even the pictures… Now I miss Filipino food… 😉 Thanks for writing good stuff about the Philippines!

  40. Kudos to your list! Should you decide to create a part 2 of this, here are some suggestions for you to try: Relyenong Bangus – not enough words to describe it, simply my favorite. Arroz Caldo – porridge with chicken, egg, spring onions & fried garlic. Beef counterpart is Goto, which is just as awesome. Snack or dessert version of this is the Champorado or chocolate porridge. Chicken Binacol is tinola with a twist. Beef Morcon, Pork Bbq Skewers, Pancit Palabok or Malabon are other classic staples that shouldn’t be forgotten. On the dessert side… Ube Halaya is an all-time favorite. It is grated purple yam cooked (or rather, mixed until it’s very thick & your arms are already sore from mixing) with milk, sugar & butter. Really good on it’s own, but pairs just as well wih Leche Flan and ice cream. Hence, all 3 desserts can be found in a Halo-halo. =)

    1. I’ve actually tried quite a few of those! Both tinola and binacol I really like. I didn’t actually enjoy the champorado too much though.. 😛 I really think I will make a part 2, as soon as I get back! 🙂

          1. Yes it’s a restaurant in Manila, they have different branches 🙂 Most of Kanin Club’s food is superb. If you get to visit the place, try their Aligue Rice, Beef Caldereta and Crispy Dinuguan! (Cholesterol overload though!)

  41. Awesome post! But you also have to try Pancit Lucban from Lucban Quezon, hence the name. Also, try taho!! They roam around the streets of Manila like balut vendors! And I’m glad you liked turon, add condensed milk the next time you try it 😉

    1. Not really a dish, but so iconic in the Philippines that I had to include it. Some places don’t even bother having the regular tomato ketchup in their restaurants because no one eats it!

  42. Most of my favorite foods are on your list,. Just like the bulalo. You should also try menudo, giniling, bicol express, dinuguan, and for the dessert, you should try buko pandan salad,. Food trip..

    1. Hi Maureen, I have no idea sorry! I doubt there’s a demand for it, so it’s unlikely anyone would bother making them…you’ll have to head to The Philippines I think 🙂

  43. Hi,keep on writing but unable to post it. Im just very overwhelmed that you featured our favorite foods. Try to suggest others a must try like halo halo, pinapaitan(goats intistines cooked with its byle), tuyo(dried salted fish), itlog maalat(salted egg), pansit palabok( noodles shrimp sauce with smoked fish and chicharon), and different cooked rice cakes from Pangasinan like puto and tikoy Calasiao, tupig Manaoag, patopat Laoac and suman. I hope i have given you lots of ideas. Lastly try bbq chicken tail and fishballs.

  44. Someone suggested that you try Kanin Club. Since you liked sinigang, you dhould try their Sinangag na Sinigang. It.’s fried rice and sinigang in one! I was surprised when I tried it last year. It was really good!

    For desserts, you can also try macapuno, which is coconut slivers in sticky syrup. It goes so well with leche flan and ube.

    If you go back to Boracat, you should also try the Calamansi cupcake, if you haven’t yet.

  45. Hi Bren,

    Love your article!

    Regarding the TABLEA, I usually use two to three discs for roughly 250ml of milk. Don’t use the low fat variety. Chop up the chocolate or better still shave the chocolate and stir in with the milk while you are slowly bringing it to a boil. Add sugar to taste especially if your tablea is unsweetened.

    The BATIROL or the wooden stirrer is used to aerate the chocolate and yes, it does sort of look like a honey dipper.

    I simply use my handy stick/immersion blender for this. A lot easier and a lot more froth! 🙂

  46. NamNam in Greenbelt 1 has one of the best Sinigangs around. Its special ingredient is water melon. <–try it at least once <-food writer.

  47. this just made me drool and miss these foods that i wish i can pull the months down. cant wait to be back. and yeah, lechon is heaven. so do kare-kare and sinigang which are my favorites. and when im back in the country and my friends ask me what i learned, i will definitely answer: cooking adobo! and in my own right and taste, i perfected it!

  48. Love this article.. I suggest you should also try some of this, the best goto ng Batangas is found in Lipa market, the name of the store isNanay Azon’s. Also try the best kaldereta in the region found in Batangas city itself. In Ilocos region, a must try is the local delicacy called bagnet, its more like of lechon kawali but there’s something in it that differs from the most. The blood stew(dinuguan) is a must try as well especially the crispy dinuguan somewhere along Ayala Alabang. And don’t also forget the pastillas de leche in San Ildefonso or San rafael Bulacan, i could say its the best pastillas I’ve tasted so far.

  49. Hi Bren, being a filipina away from home, your article just made me soo hungry!! Haha! Thank you for trying our food! Let me give you some more suggestions:
    1.laing- taro leaves cooked in coconut milk with pork.
    2. Pancit palabok
    3. Arrozcaldo/ lugaw
    4. Puto at kutsinta
    5. Puto bumbong
    6. Biko
    7. Espasol
    8. Kwek kwek
    9. Adobong pusit
    10. Relyenong bangus
    11. Menudo
    12. Embutido
    13. Buko pandan salad
    14. Gulaman at sago
    15. Lechon kawali
    16. Pork binagoongan

    Ohh and the list goes on and on… Now im hungry!!

    1. Hi! Thanks for this list, I don’t recognise much of it so I guess there’s still a lot more for me to try. I’ll tick them off slowly… 🙂 Thanks for reading!

  50. Best buko pie is Lety’s Buko Pie in Los Banos, Laguna; helped popularize it! Bulalo should definitely be tried in Batangas as Batangas is known for its coffee and its beef.

    1. Yep, tried the bulalo in Batangas and it was the best 🙂 Also many people told me about Lety’s but I just couldn’t find it anywhere! Next time hopefully.

      1. Lety’s available in Laguna areas only particularly in the national road of Calamba Laguna to Los Banos Laguna, it should be consumed 8-12 hours after you bought it, can be refrigerated to last 2-3 days but the best to try it when the pie is freshly baked from the oven. You should try the famous Mernel’s cake in Los Banos also.

  51. All this food looks amazing! Thanks for sharing this. Somebody sent me your link after discussing about a recent article on Etramping where she totally bashes Filipino cuisine and generalizes a whole nation.

    Great work and good to see all those yummy looking dishes.

    1. Yes, many people have told me about that article. She was just poorly informed; if you know where to look, the food is absolutely incredible. Thanks for stopping by 🙂

  52. Thanks for appreciating our local dishes. You should try bicol express (pork cooked in coconut milk, shrimp paste and with lot of chilis).

  53. Try “budbud” [pronounced “bood-bood”] (a type of “suman,” sticky rice cooked with coconut milk and wrapped in banana leaves). The best budbud is found in Tanjay, Negros Oriental in the Visayas region. Pair it with thick, melted tablea tsokolate and the sweetest ripe mangoes and you’re in gastronomic heaven.

  54. It is so refreshing to read honest comments on different foods by an open-minded traveller! We’ll done and hope you have more interesting travels!

  55. Thank you! I miss the food back home, Sisig is another good one by the way. It is originally pork face and ears but they have done bangus Sisig too which is healthier

  56. Try halohalo and ginatan next time. Both are desserts; the first one is cold, the other supposed to be eaten hot. Or try humba, a softer version of the adobo. It is common in the Visayas Islands. Some people put tablea into the mix, and the chocolate makes the sauce so deliious and flavorful. The best humba I have tasted, aside from the one my father used to make–he was a great cook– is found in a small eatery in Carigara, Leyte. I forgot the name already, but just ask around for the humba, and everyone will know what eatery you are looking for. You shoild also try the rellenong bangus. It is the fish version of stuffed chicken, it is one dish you will be happy to remember. Safe travels!

  57. you must try the following – Monggo Turon or Banana Turon with Langka, Fried Siopao in Chinatown, Red Igado in Bicol, Flavored Adobo (each region I think has their own version – some add coconut milk, some add ginger, some use squid and its ink to cook adobo), humba (a delicacy from pampanga that must be prepared in 6 mos because they have to bury first the cooked meat then cook it again – really tender and the taste is very powerful), chicharon bulaklak (you may not like it but it is sinfully delicious because of its oil), palabok (vermicelli with orange-colored shrimp flavored sauce topped with squid, shrimps, egg and chicharon), pichi-pichi (this is one yummy dessert, its brother is also the very famous palitaw), puto binan (this is the best puto you can get and they are bite sized), bagnet (this is like lechon but the raw meat is dried up first in the sun for days to remove a lot of oil), papaitan (well i wont tell you whats in it but it is a dish with a strong sour and spicy flavor), hopiang baboy (the cheap ones you get in local bakeries are the best), atsara (the best compliment to any fried dish, best with banana ketchup) and last one would be steamed chicken feet in Kowloon House. Hope you try them. Thanks for the great article, ,my tourists and our volunteers would love this (Jessie from Smokey Tours)

  58. Good list! Now I am craving for sinigang and adobo. I tried everything on the lest except two: Balut and Isaw. I could not even smell nor look at them.

  59. We have different varieties of dishes and desserts. Filipinos are very hospitable to share these to other countries. Im from Laguna Buco Pie Capital of the Philippines, so many native rice cakes, Ginatan(coconut milk with jackfruit,tapioca,bananas sweet potatoes,sticky rice balls) Sapinsapin(colorful layered sticky rice cake)suman(sticky rice can be dipped in coconut jam and paired with mangoes) Black Gulaman(tapioca balls with black jelly) if you like porridge theres the Tinutong(porridge w/ coconut milk w/ roasted mung beans) Ginatang mais(porridge w/ coconut milk w/ white corn) Goto (porridge w/ ginger, pig intestines, onion chives, roasted garlic and Chicharon for toppings).
    You cannot go wrong with other delicacies like Hamonado(Pork/Beef cooked with raisins and pineapples)
    Tokwat baboy(Tofu with Grilled Pork in Soysauce and Vinegar topped with red chilli and onion chives)

  60. Thank you so much for this article. Filipino dishes can be delicious..just depends who cooks it lol. Anyway just really curious, what is your nationality? You look like a Nepalese or Thai..sorry if I’m wrong.

  61. Excuse me sir…Can I use the introduction of your blog about the Filipino dishes because I have a assignment about how Filipino delicacies can affect our tourism, I want it to add in my concept paper…the deadline in our assignment is on Monday Aug 15 2016… can I have your approval Sir?

  62. Chicharon is not the Doritos of the Philippines. I consider Chippy or Piattos to be the counter part of Doritos here. Still I like your Pinoy dishes list.

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