Eat your way through the islands with the best food in the Philippines to try when you’re visiting. These must-try Filipino dishes will let you experience the best flavors in the Philippines.
Travel in the Philippines can’t be explained without bringing up food nearly every 10 seconds.
There are few, if any, countries around the world in which food is as intertwined with the local culture as it is here. So when it comes to finding food in the Philippines, things really come down to just how “local” you want to go.
While Filipino food might not be as famous as dishes from other south Asian countries such as Thailand and Vietnam, Filipino food is something you must eat if you want to truly understand the beautiful people that live throughout this chain of 7,000 islands in the South Pacific.
Traveling in the Philippines has been one of my favorite experiences. It’s a place that I know I’ll visit time and time again. Whether I’m munching on classic Filipino pork barbecue or nursing a hot bowl of sinigang (try it extra sour), or just wandering the lively fish markets and marveling at the creative chefs, food in the Philippines is a spectacle, a lifestyle, and a reason for bringing people together.
The country is blessed with a plethora of seafood, fresh tropical fruit, and enough rice to go with everything. But when it comes to the must-try food in the Philippines, there are a few dishes that stand out above all the rest.
Some of this Filipino food might make you cringe, others will definitely have you ordering seconds (and thirds, and fourths), but these must-try dishes should definitely be on your bucket list when you explore the Philippines.
Adobo
Adobo is a staple food in the Philippines. You can find this classic Filipino food practically everywhere and each family truly believes that their recipe is the best. Although the dish traces its heritage back to Spanish colonials, Filipino adobo has taken on very unique characteristics since the country was first colonized by Spain in 1521.
When it comes to food in the Philippines, adobo might not stand out as high-end or “out there”, but if you want to dive into Filipino culture, adobo is the best place to start.
This dish, typically made with chicken and/or pork (although in some regions it’s main base is fish) that has been boiled in vinegar, salt, garlic, pepper, soy sauces, and a secret mix of spices that will likely be unique in each household, came to popularity during the second world war when it was necessary to store food with little to no refrigeration.
When it comes to Filipino Adobo, the best place to try it is in a local’s home. You’ll get a real feel for the love that goes into this dish. But if you’re looking for restaurants, The Aristocrat in Manila is one of the local favorites.
Lechon
If you go to any party, wedding, or big event in the Philippines, chances are that you’ll find lechon on the menu. It’s hard to imagine a large gathering in the country that doesn’t include this entire roasted pig that has been spit-roasted over hot coals. The result is a mouthwatering meal with crisp golden skin and soft, melt-in-your-mouth pork typically served with a sweet liver sauce.
Although you can find Lechon nearly anywhere in the Philippines, it’s the city of Cebu that traditionally serves up one of the most celebrated forms of Lechon in the country. Here it is typically stuffed with star anise, pepper, laurel leaves, spring onions, and lemongrass. This tasty combination seeps through the meat and fat and leads to a delectable flavor that I can’t get enough of.
House of Lechon on Acacia St. in Cebu is one of the most popular places to get this famous food in the Philippines, but Alejo’s Lechon on Katipunan St. is a local hidden gem that’s worth checking out.
Balut
Balut is one of the most unique dishes in the world. Although many visitors to the Philippines may be disgusted by the description of this 17-day-old boiled duck embryo, it’s actually quite delicious … once you get past the feathers and bones.
Balut is popular street food in the Philippines. It’s not uncommon to be walking down the street and have vendors calling out the name to encourage locals or curious tourists. But what is balut and why is it so popular?
Essentially, balut is a fertilized duck egg that has been incubated for around 17-days. The egg is boiled, cracked open at the top, and served with salt or spicy vinegar. It’s often enjoyed with a beer. Typically, you eat balut from the top-down, enjoying the smooth egg white before reaching the yolk and the embryo. This part tends to be where most newcomers get squeamish as the unexpected bits of feather and bone tend to catch people by surprise.
You can find balut nearly everywhere in the country, and it’s worth trying this famous Filipino food at least once.
Arroz Caldo
One of the most popular breakfast dishes in the Philippines is arroz caldo, a comfort food also known as the equivalent of Filipino porridge.
Arroz caldo can be translated to “rice broth”, however, it’s better described as a dish based on ‘congee’ from when the Philippines was populated by a wave of Chinese immigrants in the 16th century.
The dish is water and chicken stock mixed with rice. It’s slow-boiled until much of the water boils off and what’s left is a thick, porridge-like mixture. This “mushy” concoction is infused with ginger and topped with roasted garlic, scallions, and black pepper. It’s typically served alongside calamansi or fish sauce along with a boiled egg.
Pork Barbecue
When it comes to street food in the Philippines, Filipino pork barbecue is the fan-favorite. Typically found in small stalls or barbecue carts for about PHP20 per unit, these marinated pork skewers can be eaten on their own or with a side of plain rice.
Filipino barbecue is typically made with pork, however, you might also find options that include beef or even lamb. It’s particularly popular in Manila where you can find these meat skewers being served almost everywhere. And it’s no surprise as to why. The aroma coming off the barbecue carts is enough to set your saliva glands flowing.
You can find out scrumptious Filipino pork bbq recipe right here.
Tamilok
Tamilok completely surprised me when I was searching for the best food in the Philippines. Typically found in rotting mangrove logs, the foot-long woodworm is served as a succulent delicacy in Palawan, especially in the capital of Puerto Princessa.
Tamilok is not an easy food to catch. These writhing clams are found in submerged branches, but the effort yields tremendous reward. The slimy, grey worms are typically eaten raw after having been soaked in coconut vinegar and salt. Slurping down these slimy mollusks might require a bit of courage at the start, but they often leave diners hooked for more. Personally, I’m happy to have tried them, but I don’t know that I’ll be a regular diner.
We enjoyed our tamilok at Kinabuchs, a fantastic grill and bar in central Puerto Princesa.
Halo Halo
If you visit the Philippines and never try halo-halo, then you haven’t been to the Philippines! Halo-halo is the most famous of all Filipino desserts. Not only is it beautiful to look at, but it tastes amazing.
The name ‘halo-halo’ means “mixed together” in the local language of Tagalog. And that is an apt description for this dessert. The dish is served in a tall glass filled with ice shavings covered with evaporated milk and small chunks of colored jelly. But that alone doesn’t make a halo-halo dessert. To be authentic you need to include boiled kidney beans, chickpeas, sugar palm fruit (known locally as ‘kaong’), jackfruit, tapioca balls, sweet potato, sweet beans, coconut gel, ice cream (typically a mix of vanilla and ube), and guava paste.
As you can imagine with this extensive list of ingredients, there is no one-size-fits-all halo-halo recipe. Each venue has its own unique twist to this classic Philippines dessert, but the end result is almost always a tantalizing appearance and an explosion of flavor.
The best halo-halo I have ever tried was at the Daluyon Beach and Mountain Resort in Sabang near the marina that takes visitors to the famous Puerto Princesa Underground River. But you can find halo-halo vendors in every town, often screaming out the name as they try to entice people to come closer.
Buko
If you’ve traveled to tropical countries, you’ve probably been introduced to ‘buko’ before. While it might seem exotic as you walk down the street while dozens of street vendors yell out ‘buko!’ to the crowds, in reality, buko is simply the Tagalog word for ‘fresh, young, green coconuts’.
Throughout the year the Philippines grows over 15 million tons of coconut. This is the second-highest number in the world, right behind nearby Indonesia. And ordering an ice-cold buko is the perfect way to enjoy a delicious (and nutritious) break on any of the countless white-sand beaches strewn throughout the country.
It’s not hard to find buko anywhere in the Philippines. It’s sold by street vendors, restaurants, and even those walking amongst the traffic-clogged intersections of Manila. But I prefer my buko chilled with a side of fresh mango.
Pancit Guisado
Pancit guisado, or, more commonly known as just ‘pancit’, is one of the most popular foods in the Philippines enjoyed both locally and around the world. Pancit guisado is essentially friend noodles, and you’ll find it in virtually every restaurant in the country.
Pancit is typically served in a few variations, pancit canton, which is served with thick noodles, pancit sotanghon, which is served with thin vermicelli noodles, and pancit bam-i which is served with a combination of the two.
Pancit is typically served as a side dish to popular main courses, however, many locals will eat this as a dish on its own as well. You can often find pancit served with chicken, shrimp, or fish. Be careful when ordering though, this is a dish typically eaten family-style, so the portions are usually quite large.
Sinigang
Ok, I HAD to save this for last because Sinigang is my kids’ favorite food, period. they LOVE it and if they visit their Lolo and Lola and don’t find a hot pot of Sinigang on the stove, they’re crushed.
So what is Sinigang? This Pinoy classic is a soup typically made with chicken stock and given a sour twist with the addition of tamarind. Sinigang can be made in lots of different ways, and the traditional method will likely vary based on where you are in the Philippines. Often sinigang is made with a pork base (sinigang na baboy), however, it can also be made with fish (sinigang na isda), and shrimp (sinigang na hipon).
Sinigang is often served mixed with white rice. It can be a main course or served up as a side dish with a dash of calamansi.
You can find our scrumptious and easy pork sinigang recipe right here.
Which Of These Foods in the Philippines Will You Try First?
These are just a handful of the incredible dishes in the Philippines that should be part of any foodie’s tour through the country. The Philippines is simply exploding with food experiences and if you love to eat, it’s a place that you’ll never forget.
Have you tried any of these incredible dishes? Let us know in the comments below.
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