National Classics

• Adobo: Pork or chicken braised in vinegar, soy sauce, garlic, and bay leaves. Salty, tangy, and hearty — considered the national dish of the Philippines. A serving costs around 150–250 pesos.
• Sinigang: A sour tamarind-based soup served with pork, shrimp, or fish. Tangy and comforting, it’s a beloved everyday dish.
• Lechon: Especially famous in Cebu, this whole roasted pig is slow-cooked over charcoal for hours, yielding crispy skin and tender meat. A staple at festivals and gatherings.
• Kare-kare: Oxtail stewed in peanut sauce, served with vegetables and shrimp paste. Rich and slightly sweet in flavor.
• Sisig: Sizzling chopped pork face served on a hot plate, squeezed with calamansi juice. Best enjoyed with beer.
• Inasal: Grilled chicken thighs from Bacolod, basted with annatto oil and served with vinegar and dipping sauces. Affordable and delicious.

Snacks and Desserts

• Halo-halo: A shaved ice dessert mixed with purple yam, coconut gel, beans, and ice cream — the ultimate Filipino summer treat.
• Pancit: Filipino stir-fried noodles, often served at celebrations and birthdays, symbolizing long life.
• Lumpia: Filipino spring rolls, available fresh or fried, commonly found at parties and street food stalls.
• Balut: A fertilized duck egg, a well-known street food delicacy — try it if you're feeling adventurous.
• Mangoes and Mango Chips: Guimaras mangoes are world-renowned, while Cebu mango chips are a popular souvenir, available at airports and supermarkets.

Where to Eat and Tips

• Manila’s BGC and Makati districts have a high concentration of restaurants, while mall food courts offer good value and variety.
• In Cebu, Larsian BBQ Night Market and SM Mall food streets are great for trying local flavors at affordable prices.
• Street food is cheap, but pay attention to hygiene and the source of ice water. Choose stalls with high customer traffic when possible.
• Restaurant bills often include a 10% service charge. Whether to leave an additional tip is up to you.

Drinks and Desserts

• Calamansi Juice: Freshly squeezed from local small limes. Tart and refreshing, perfect with fried snacks.
• Coconut Water and Coconut Desserts: Fresh coconuts are cracked open on the spot, and coconut-based sweets are also common.
• Tsokolate: A thick, slightly bitter Filipino-style hot chocolate made from native cocoa, traditionally served with fried dough sticks (bibingka) for dipping.
• Leche Flan: A Spanish-influenced caramel custard, a staple dessert at festive meals.

Filipinos often enjoy their meals with carbonated drinks, and local beers like San Miguel are also very popular. To sample multiple desserts at once, try a dessert platter at mall food courts or specialty shops — great value and portion sizes.

Filipino dining culture is heavily family-oriented. Weekend mall restaurants often have long queues as families gather to share large spreads. If invited to a local’s home for a meal, bringing a dessert or fruit is a polite gesture. Hosts typically encourage guests to eat more rice. Many Filipino eateries operate buffet-style, ideal for sampling a wide range of dishes and experiencing the communal dining spirit.