Filipino cuisine has developed from the different cultures that shaped its history; it is like other Southeast Asian cuisines but with heavy Spanish influence. Some ingredients of the Mexican cuisine, such as corn, tomato and chili, have also found their way to the Philippines.
Though its cuisine is not as renowned as many of its neighbours, such as that of Thailand and Vietnam, Filipino cooking is nonetheless distinct in that it is possibly the least spicy of all South East Asian cuisines.
Don't make the mistake of thinking that Filipino food is bland, though. It is just that instead of spices, Filipino food depends more on garlic, onions and ginger to add flavor to dishes. Painstaking preparation and prolonged cooking time is also a characteristic of most Filipino dishes, and when done properly is often what brings out the flavor of the food, as opposed to a healthy dose of spices.
With over 7,500 islands, the cuisine of the Philippines is rather a mish-mash of hundreds of local, regional, and ethnic cuisines, and without any qualifiers, you would often think of ubiquitous dishes such as adobo, sinigang, lechon, and Filipino-Chinese dishes.
Cooking terms
What's in your menu?
Kamayan means eating by hand. Some Filipinos who were born and raised in rural provinces still eat with their hands, mostly at their homes during mealtimes. They would often say that kamayan makes food taste better. Wash your hands clean before attempting this to avoid illnesses. Almost all Filipinos in the urban areas though use spoons, forks and knives. Eating with hands in public is not uncommon but can be considered rude if you're at a mid-range or upscale restaurant.
To experience how the Filipinos eat in a budget way, carinderias (eateries) and turo-turo (literally "point-point", which actually means you point at the food you want to eat in the buffet table) are some of the options. Mains cost less than . Carinderias serve food cooked earlier and it may not always be the safest of options.
As with the rest of Southeast Asia, rice is the staple food of the Philippines. Some areas in the Visayas prefer corn but elsewhere Filipinos would generally have rice for breakfast, lunch and dinner. Uncooked rice usually comes in sacks but can be bought by the kilogram at the wet market or at neighborhood rice dealers. Single servings of rice are readily available at fast food restaurants or eateries.
The word diet is non-existent in the vocabulary of Filipinos or has never existed, as mentioned before they are laid-back people, they love to eat as much as they can as if there is no tomorrow. They spend most of their money on food, and a Filipino teenager might at least enter a fast food chain two or three times a week, during fiestas in a city, town, barangay, purok or subdivision Filipinos would have big parties and it would last from noon to midnight when some of the people would end up being drunk, you can ask if you can join a fiesta in a home and some might welcome you as this is a tradition.
While you're visiting the Philippines is the best time to cheat on your diet and eat to your heart's content. The Filipino diet is sometimes a lot more similar to the West than the rest of the East, with Filipinos eating fewer fruits and vegetables, more oil, meat and sugar than people in neighboring nations; many Filipinos aren't health-conscious. Cancer and heart-related diseases are the leading causes of death here. However if you visit rural areas, they use more fresh produce (vegetables, fruits, grains, etc.) and less meat and practice old Filipino medicine. In coastal areas, fish and many sorts of seafood are usually served and eaten.
Filipino cuisine varies a lot by region, by province, by island, and ethnic group, and while you can get around with the usual Filipino breakfast fare and the two contenders for the Philippine national dish, adobo and sinigang, there are over hundreds of cuisines scattered throughout the archipelago. The most prominent of Filipino cuisines are Tagalog, Visayan, Ilocano, Kapampangan, Bicol, Moro and Filipino-Chinese (and derivatives), but other regions and ethnic groups also have their own dishes, often unknown to visitors.
Meal times are much influenced by Hispanic traditions. An average Filipino eats four meals a day, but at earlier times; thus, the typical meal schedule is closer to that in the United States.
The Chinese introduced other ingredients such as noodles (usually pansit), soy (soya, used in soy sauce (toyo) and tofu (tokwa), and other vegetables, while the Spaniards brought in New World fruits and vegetables, spices, bread and pastries, and cheese.
Rice is generally the staple throughout most of the country, but some regions (e.g. Cebu, Cagayan Valley) have corn (mais) instead.
Pancit — also spelled as pansit — or noodles, an influence from Chinese cuisine and believed to give long life because of its length, is often eaten in celebrations such as birthdays and New Year. Below listed are some popular Filipino noodle dishes:
The usual Filipino breakfast meal is silog or pankaplog, which is equivalent to the typical American breakfast of egg, bacon and pancakes. Silog is an contraction of the words si__nangag (fried rice) and it__log (egg), while pankaplog stands for __pan__desal, kap__e and it__log (bread, coffee and egg). Silog is not served on their own, but paired with a meat dish like adobo (as adosilog), corned beef (as cornsilog), longganisa (longsilog), tapa (tapsilog, or simply tapsi), and tocino (tosilog).
Silog is usually served in eateries on morning hours, or in dedicated establishments called tapsilugan (or tapsihan), which may be open all day or only in the morning. Fast food restaurants like Jollibee and McDonald's also serve silog between 7AM and 11AM.
Kanin means rice in Tagalog while kakanin means rice cakes.
Tropical fruits abound in the Philippines. Most of the countryside produce finds its way to the metro areas and can be easily bought in supermarkets, such as:
Fruits
Sweet treats
See also: Western food in Asia
Spanish, Portuguese, Mexicans, Americans and other European and Mediterranean peoples introduced their cuisine to the locals and just like they did to the Chinese, they embraced it. While the Spanish occupied the Philippines, connections of the Mexicans and the Aztecs with the Filipinos started in the Manila-Acapulco trade, where those people introduced to each other their native cuisine. American influence came during the American colonization.
The Filipinos and Chinese traded with each other in the early times, then the Chinese finally began settling in the Philippines and introduced their cuisine and culture, the Filipinos embraced the Chinese heritage and started adapting it in their lives including food. Most of the dishes found below are served in Manila Chinatown and Filipino-Chinese fast food chains and eateries.
America's influence is palpable in the Philippines, and you'll be hard pressed to find a mall without the requisite McDonalds, KFC, Pizza Hut, and even Taco Bell. Filipino fast food chains that capture the essence of Filipino food compete strongly for Filipino taste buds, however, and they may be a safe place for the tourist to try the local fare. The following are a list of local fast food chains that have locations around the country.
Chowking. The Filipino version of Chinese food, also owned by Jollibee. For good sampling of their food, try the Lauriats, which feature a viand (beef, pork, chicken), rice, pancit (fried noodles with meat and veggies), siomai (dumplings), and buchi (a sweet rice ball covered with a sesame based coating. US$2-3 per serving
Goldilocks. The place to go for your baked treats and sweets like mamon (a spongy round cake), polvoron (a tightly packed powdery treat) ensaymada (bread baked with cheese and sugar), and a host of other delicacies for those with a sweet tooth.
Goto King. This is where you go to get the localized version of congee called goto and lugaw, with different kinds of toppings like chicken, roasted garlic, egg, etc.
Greenwich Pizza. The second of Jollibee's trio fast food chains, Greenwich Pizzas are your typical fare, but once again with the slightly sweeter than usual tomato sauce. Some seasonal offerings may be on offer though, like the sisig pizza, so check the menu. US$2-3 per serving
Jollibee. Jollibee is McDonald's rival in fast food in the country, it has over 1500 stores around the world. Yum Burger, Chicken Joy, Spaghetti, and Palabok. US$1-2 per serving
Mang Inasal. A relative newcomer, Mang Inasal brings a variety of barbecue called "inasal" into Metro Manila from the city of Iloilo. They offer other grilled meats, as well as soups like sinigang (a sour, tamarind based soup). US$1-2 per serving
Red Ribbon. This is where you will find different varieties of cakes, rolls, pastries, and even different pastas like spaghetti, carbonara, and palabok.
Tapa King. Tapaking is where you get the ubiquitous tapsilog (fried beef strips, fried garlic rice, and egg), along with other local delicacies. US$2-3 per serving
Tokyo Tokyo. A chain with about 25 locations, mostly around Manila, it serves fast-food versions of Japanese cuisine, including bento and sushi.
If you want burgers on the cheap, go to any of the ubiquitous roadside burger shacks such as Angel's, Burger Machine, Franks N' Burgers, and Minute Burger. The burgers sold on those locations are much cheaper than those of the major chains (but with no sides, and additional toppings cost extra), and most offer you to buy one and get one free.
Food kiosks/stands also abound, especially at mall or supermarket food courts, food parks, public transportation terminals, and university cafeterias. There is much variety on food sold.
Arguably Filipino streetfood is one of the best however it may not be as clean as the ones you find in Singapore. Streetfood vendors have been criticized because of their unhygienic practices as well as unhealthy options but praised by many especially the youth because of its affordability and taste, nowadays streetfood is also found in malls but the traditional way of street vending still hasn't died out. Items are sold for as low as . Street food is usually enjoyed with beer, soda, juice or even gulaman (pearl shakes) and is usually eaten during the afternoon till night.
People with dietary restrictions will have a hard time in the Philippines.
Muslims will find it hard to find Halal food outside predominantly Muslim areas in the Philippines even though the country is one of the fastest emerging markets in exporting certified halal products. Ask if there is pork in the dish before eating it. Seventh Day Adventists would possibly find some vegetarian restaurants in the Philippines, mostly lurking in the commercial, financial and provincial capitals, and most of them use tofu instead of meat, Sanitarium products may be found in Seventh Day Adventists or Sanitarium hospitals. Hindus will find Indian restaurants which serve some vegetarian options around Metro Manila.
Vegetarians and vegans will find it difficult to find a Filipino dish which is wholly vegetarian as most of the Filipinos love to add meat or seafood in every single dish they eat. Jews will also find it hard to find Kosher meals. However rabbis in the Philippines suggest some stores which sell Kosher food.
Awareness of food allergies is limited in the Philippines. While you can ask staff (in English, Filipino, or the local language) if any dish you chose contains any food allergens, special orders removing the offending ingredients is hardly heard of.
A serious soy allergy is also incompatible with Filipino food. Soy (soya), while not a native ingredient, is not only used in foods like soy sauce (toyo), taho, and tofu (tokwa), but also soymilk and soybean oil used in cooking and food production.
Celiac disease is rare in the Philippines, so you never know whether a dish or a food product contains gluten or not. Wheat, while not a native ingredient, is used in flour for local pastries, bread, and biscuits. Fortunately, rice-based cakes and pastries abound.
Peanuts (mani) or other tree nuts, most notably the pili nut, is widely used as an ingredient and as a snack food, and is easy to spot in dishes, but is hard to find in bread, pastries, and crackers. Peanut butter is also produced in the country, and is an important ingredient in the dish kare-kare. Peanut sauce is used as a topping in lumpiang sariwa and lumpiang hubad.
Due to the tropical climate of the Philippines, chilled drinks are popular. Stands selling chilled drinks and shakes are common especially in shopping malls. Fruit Shakes are served with ice, evaporated or condensed milk, and fruits such as mango, watermelon, pineapple, strawberry and even durians. Various tropical fruit drinks that can be found in the Philippines are dalandan (green mandarin), suha (pomelo), pinya (pineapple), calamansi (small lime), buko (young coconut), durian, guyabano (soursop) mango, banana, watermelon and strawberry, these are available at stands along streets, as well as at commercial establishments such as food carts inside malls. They are often served chilled with ice. Buko juice (young coconut) is a popular drink in the country, the juice is consumed via an inserted straw on the top of the buko or young coconut.
Sago't Gulaman a sweet drink made of molasses, sago pearls and seaweed gelatin is also a popular drink among Filipinos. Zagu is a shake with flavors such as strawberry and chocolate, with sago pearls.
Salabat, sometimes called ginger tea, is an iced or hot tea made from lemon grass and pandan leaves or brewed from ginger root. Kapeng barako is a famous kind of coffee in the Philippines, found in Batangas, made from coffee beans found in the cool mountains. Try the Filipino hot chocolate drink, tsokolate, made from chocolate tablets called tableas, a tradition that dates back the Spanish colonial times. Champorado (dead link: August 2020) isn't considered a drink by Filipinos, but it is another version of tsokolate with the difference of added rice. Records say that chocolate was introduced by the Aztecs to the Filipinos during the Manila-Acapulco trade.
Filipinos (except for observant Muslims) love to drink (and get drunk).
Metro Manila is home to many bars, watering holes, and karaoke sites. Popular places include Makati (particularly the Glorietta and Greenbelt areas), Ortigas Metrowalk, and Eastwood in Libis. Other big cities such as Cebu City and Davao also have areas where the nightlife is centered. Establishments serve the usual hard and soft drinks typical of bars elsewhere. There are also liquor delivery within Metro Manila by companies like Clink, for example.
Filipinos rarely consume alcohol by itself. They would normally have what is called as "pulutan" or bar chow alongside their drinks which is like the equivalent of tapas. At the least, this would consist of mixed nuts but selections of grilled meats and seafood are not uncommon food alongside the customary drinks. When having a party, Filipinos enjoy drinking round-robin style using a common glass. One is supposed to drink bottoms-up before passing the glass to the next person. This custom is known as "tagayan" and one person usually volunteers to pour the drink.
Beer is perhaps the most common form of alcohol consumed in bars. San Miguel Beer is the dominant local brand with several variants such as Light, Dry, Strong Ice and their flagship variant Pale Pilsen. Budweiser, Heineken and Corona can also be found in upscale bars. Rum and ginebra which is the local form of gin are commonly available forms of hard liquor. Indigenous forms of liquor are lambanog and tuba which are both derived from coconut sap. Tuba is fermented from the coconut sap and though tuba itself can be drunk, it is also distilled to take the form of lambanog. Lambanog is now being marketed widely both locally and internationally in its base form as well as in several flavored variants such as mango, bubble gum and blueberry.
Alcohol is extremely cheap in the Philippines, and one of the cheapest in the whole of Asia. A bottle of San Miguel bought at a 7-Eleven or Mini-Stop costs about . Regular bars will offer it for , and even in top-end bars and clubs, a bottle would cost about . A bottle of Absolut Vodka at the supermarket will cost about .
The most popular local rum, for both Filipinos and expats, is Tanduay. Their most popular rum is about for a bottle in a supermarket. When ordering rum and coke in a bar a double is often cheaper than a single because the rum is actually cheaper than the mixer. Tanduay also make several other rums, up to about for Tanduay Premium, plus brandy, gin, vodka, whiskey and some flavored spirits. They have several competitors in about the same price range.
Rum fanciers may want to try Don Papa, from a company started by a former Remy-Cointreau employee and located in Negros Occidental, a province which produces much sugar. This is a premium product in a whole other price class, and up, but some aficionados consider it well worth it. It can be found in some of the larger supermarkets and in duty-free stores at major airports.
Some Filipinos strictly use the serving spoon rule, sharing the belief with Indians that offering utensils or food that had come contact with someone's saliva is rude, disgusting, and will cause food to get stale quickly. Singing or having an argument while eating is considered rude, as they believe food is grasya/gracia or grace in English; food won't come to you if you keep disrespecting it. Singing while cooking is considered taboo because it will cause you to forever be a bachelor or a widow for life, another belief shared with the Indians. Conservative Filipinos believe that not finishing your food on your plate is taboo and rude, you'll often see Filipino parents scolding their children to finish their food or they'll never achieve good academic performance. Filipinos usually say a prayer before food is served, furthermore wait till the host invites you to start eating. Also, it is rude to refuse food that the host offers or leave the dining table while someone is still eating. While eating in front of Chinese/Japanese/Korean-Filipinos don't stick your chopsticks vertically upright into a bowl of food (refer to China, Japan, South Korea etiquette sections for more information).
Avoid using the left hand on anything related to food, from eating by hand to handling of spoons, cups and glasses. Filipinos consider the left hand to be unclean as this is used to clean the buttocks.
Younger Filipinos may choose to split the bill (KKB, short for Tagalog kanya-kanyang bayad), but treating is the traditional Filipino way to go. People of higher position or status are generally expected to treat those lower: elder to younger, superior to subordinate, rich to poor, host to guest, and teacher to student.