Where to Eat

Where to eat in Philippines

Filipino cuisine is well-known by its moderate use of spices. American, Chinese, Japanese, Malay and Spanish influences have all left their mark in a subtle amalgamation of cultures and flavors. All the regional dishes are available in Manila's excellent restaurants, which, like the restaurants of all the main towns, offer a varied cuisine. For the less adventurous, there are also European-style restaurants and American fast food. Restaurants are generally informal, with table service. Rice is a staple of Filipino cuisine. Fruit is copious with mangoes, papayas, bananas, chicos, lanzones, guavas and rambutans. Philippine preserves like atsara (a chutney-like vegetable preserve) and copious native desserts such as Pili nut brittle bangus (a crunchy sweet made with the luscious pili nuts found only in the Bicol region) can be purchased in local markets.

The national specialties are:-

Lechon (roasted whole pig) is prepared for fiestas and family celebrations.
Kare-kare (an oxtail stew in peanut sauce served with bagoong (fermented shrimp paste)).
Sinigang (meat or fish in a pleasantly sour broth).
Adobo (braised pork and chicken in a tangy soy sauce with vinegar and garlic).
Seafoods such as bangus (the bony but prized milkfish), crabs, lobsters, prawns, oysters, tuna, freshwater fish and the sweet maliputo, found in deep-water lakes. It is freshly harvested and often simply grilled, boiled, fried or steamed and served with kalamansi (the local lemon), bagoong (a fish paste) or vinegar with labuyo (the fiery native pepper).
Locally brewed beer, such as San Miguel. Philippine rum.