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10 Breads and Pastries That Filipinos Love
Updated on March 18, 2016
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Ensaymada
Ensaymada | Source
Unfussy, modest, and without airs—if Filipino breads and pastries have character, then that's what it is.
These breads and pastries from the Philippines are well-liked by their equally self-effacing Filipino or
Pinoy makers, who take delight in the thought that their baked creations nourish their bodies and lift
their spirits.
In fact, any true-blue Pinoy should be able to recall a morning of eating hot pandesal with his or her
family, an afternoon of eating siopao with friends, or the surprise of opening his or her lunch box at
school and seeing a large, puffy, creamy ensaymada.
In the Philippines, breads and pastries are not just for eating. They are a tradition.
Filipinos share these breads and pastries with their loved ones, bringing them home as pasalubong or
gifts, and eating them together with family and friends during special occasions.
Much has changed in the tastes and lifestyles of most Filipinos. Many of us are now heavy eaters of
muffins, bars, scones, turnovers, buns and rolls, croissants, Danish pastries, French breads, and other
non-Filipino breads and pastries.
Amazingly, we Filipinos almost always come back to our time-honored Pinoy hopia, monay, and pan de
coco. And we never miss out on buko pie and crema de fruta for special get-togethers.
While there are a lot of well-loved breads and pastries in the Philippines, below is a list of ten kinds that
Filipinos are especially fond of.
1. Pan de Sal or Pandesal
Pandesal
Pandesal | Source
The most humble of Filipino breads is also the most popular: pandesal, which is made simply with eggs,
flour, salt, sugar, and yeast.
Created in the Philippines in the 16th century, pandesal has become a part of the traditional Filipino
breakfast. Filipinos usually eat it in the mornings while it is oven-fresh and warm.
While pandesal can be eaten on its own, many Filipinos fill it with cheese, coconut jam, peanut butter,
butter, fried eggs, sardines, or cooked meat. A cup of hot coffee or chocolate drink goes well with it.
Originally, pandesal was hard and crusty outside and bland inside. Over the years, it has changed into a
softer and sweeter bread.
2. Siopao
Siopao
Siopao | Source
Siopao is a round white steamed bun stuffed with pork, beef, shrimp, or salted egg and flavored with
sweet or spicy sauces.
It is very filling, and is usually eaten by Filipinos on the go as snacks in mid-afternoons.

Siopao is originally from China where is it called baozi. It is also popular in Thailand where it is called
salapao.
3. Ensaymada
Ensaymada
Ensaymada | Source
A kind of brioche, ensaymada is a rounded Filipino bread flavored with grated cheese and sprinkled with
sugar on top, making it popular among sweet-toothed kids and kids-at-heart alike.
Ensaymada is suited to people from all walks of like. Our local bake shop sells it for a dime.
But we can also get upscale ensaymada in five-star hotels, where it is topped with butter cream and
filled with purple yam, ham, salted eggs, or macapuno (a jelly-like coconut variety).
Ensaymada originally came from Majorca, Spain where it is called ensaimada.
It has become hugely popular in South America where Spain held several territories.
4. Buko Pie
Source
Buko pie is a traditional Filipino baked pastry that uses coconut, a fruit present everywhere in the
Philippines.
It is filled with young coconut meat and is made sweet, thick, and rich with condensed milk.
Buko pie was originally plain. More recently, essences of almond, pandan and vanilla have been used to
add interesting flavors to this already yummy dish.
5. Crema de Fruta
Crema de fruta
Crema de fruta | Source
A staple during the yuletide season in the Philippines, crema de fruta was originally a soft cake layered
with cream, custard, candied fruit, and topped off with gelatin.
Recently, however, Filipinos have created crema de fruta using layers of honey-flavored crackers, cream,
condensed milk, candied fruits, and gelatin.
This colorful and lip-smacking treat is chilled until the gelatin is set. It is served cold.
6. Hopia
Dice-shaped hopia with mung bean paste filling
Dice-shaped hopia with mung bean paste filling | Source
Hopia is a customary, delicious gift that Filipinos give to friends and families on special occasions.
It can, however, be eaten on just about any ordinary day.
A round, bean-filled pastry, it is so popular in the Philippines that it has spawned varieties:
Hopiang mungo: filled with paste of mung beans
Hopiang baboy: filled with pork, winter melon, and onions

Hopiang ube: filled with paste of purple yam
Hopiang hapon: filled with azuki beans
7. Empanada
Empanadas
Empanadas | Source
Empanada is a world-recognized pastry that got its name from the Spanish verb empanar, which means
to wrap in bread.
It is made by wrapping dough around fillings of meat, cheese, fruits, and vegetables.
The Filipino-style empanada is usually filled with beef, chicken, potatoes, onions, and raisins.
In the Ilocos region of the northern Philippines, famous for its local empanada, the pastry is made with
egg yolks, local sausages, green papayas, and mung beans.
Pinoy empanada is either baked or deep-fried, giving it either a chewy or a crunchy texture.
8. Monay
Monay bread
Monay bread | Source
Basically a milk and egg bread, monay is a heavy, fine, and solid baked goodie that is easily recognized by
its large size, round shape, and crease on the top.
Its exterior is a bit hard but its interior is soft, chewy, and tasty enough to eat without any spreads.
9. Pan de Coco
Literally translated to English as coconut bread, pan de coco is a sweet, medium-sized bread with sweet
shredded coconut meat inside.
Plump, round, and golden brown, it is usually eaten as a mid-afternoon snack.
10. Puto Seko
Light, crunchy and a bit tough on the outside, puto seko is a Filipino butter pastry that Pinoys love to dip
into coffee or hot chocolate.
It is quickly recognizable by its small size, round shape, and white color.
Puto seko can be ready in less than 30 minutes.
Its ingredients are simply butter, sugar, corn flour, and baking powder.
Filipino Pan de Sal Recipe
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baker#din
3 years ago
Not all listed above falls under the bread category. Some of them are under pastries. Buko pie, the name
speaks for itself, it's definitely a pie. Crema de fruta is a dessert not a bread, and falls under pastry so
with hopia.
profile image
jj
4 years ago
Can I ask for the source of this information about the top 10 baked good that Filipinos are fond to eat??I
just need to know for my project study. Thanks
kerlynb profile imageAuthor
kerlynb
6 years ago from Philippines, Southeast Asia, Earth ^_^
@leann2800 Hello! Siopao is a category of foods in the Philippines - you can have siopao asado, siopao
bulalo and the other kinds :)
kerlynb
@pinoyortiz Hello kabayan! I love everything here. Just like you, I also like pan de coco. I think I'm quite
lucky I can have it almost everyday :)
profile image
leann2800
6 years ago
The Siopao look so good as well as the empanadas. I have heard of the empanadas before ebut never
the siopaos. The descriptions are mouth watering. You should make a few hubs with Filipino recipes.
Thanks for sharing.
pinoyortiz profile image
pinoyortiz
6 years ago from Quezon City, Philippines
Number 9 is my favorite! Pan de coco is a welcome treat especially at our province :)
kerlynb
@stylezink Hope Filipinos there would put up shops in Atlanta. Philippine cuisine is a bit underrated :(
- Siopao! Yum-yum! You can surely find one in Chinese restaurants if you do not have a Pinoy siopao
stand there :)
- Pandesal? Yeah, there's a quick and easy recipe for that. Pandesal is so common though in the
Philippines that we opt to buy it from the bakeries instead of making it ourselves :)
stylezink profile image
stylezink
6 years ago from Atlanta, GA.
OMG, I can believe there's a pan de sal recipe! I will have to try it! I love pan de sal. I miss the kind I was
able to get in Virginia. It seems the only Filipino store I have access to never has fresh pan de sal and it
tends to be a little tough and goes bad pretty quickly. I haven't been lucky to find a good siopao around
here either. They need more Filipino businesses in Atlanta.
Thanks for posting these recipes I will definitely try them. My son will be so happy if I can make the
siopao!
kerlynb
@Movie Master Oh you're very kind! Thank you so much :)
Movie Master profile image
Movie Master
6 years ago from United Kingdom
This is such a mouth watering hub! the photos are fabulous, excellent writing and voting up.
kerlynb
@blueBit Hmmm... What about mango float or pastillas de leche? Both are from the Philippines :)
kerlynb
@ignugent17 Hope you bake a yummy treat! Thanks for leaving a comment :)
kerlynb
@tirelesstraveler Thank you for stopping by my hub!
blueBit profile image
blueBit
6 years ago from United Kingdom

Ah, all this stuff looks delicious! You've made me realise that I should be more adventurous and try more
things from around the world. Maybe I'll try to make one of these :) Hmm, my girlfriend can't eat wheat
though. What do you recommend for something that we can cook together?
profile image
ignugent17
6 years ago
Wow! thank you very much Kerlynb. This hub gives me an idea on what to bake next. Your pictures are
really so tempting.voted up.
tirelesstraveler profile image
Judy Specht
6 years ago from California
My mouth is watering. This hub is so descriptive even I could make these breads. Nice hub
kerlynb
@anjperez, thanks for your message :) If you only knew, I had a lot of misses, LOL! I just try to write
about the things that drive me, my country, and ESL. Oh BTW, I didn't know you're Pinoy! Hi kabayan!
anjperez profile image
anjperez
6 years ago
@kerlynb, i am just starting my hub and glad you came my way. looking at all the stuff that you have
written, looks like "marami pa akong kakaining bigas". kasi for now, i just go with my guts. write whatever
i feel. most are "miss" than "hits". with your hubs, i have something to look up to while i go "hubbing"
my way around. thanks, thanks, thanks!
kerlynb
@GeneralHowitzer That was quick! Thanks for the feedback :)
GeneralHowitzer profile image
Gener Geminiano
6 years ago from Land of Salt, Philippines
Great hub my friend just liked it voted it up!

01 filipino dishes adobo
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DESTINATION PHILIPPINES
50 dishes that define the Philippines
Maida Pineda and Candice Lopez-Quimpo, for CNN • Updated 25th May 2016
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Editor's Note — CNN Travel's series often carries sponsorship originating from the countries and regions
we profile. However, CNN retains full editorial control over all of its reports. Read the policy.
(CNN) — Filipino food may not be as famous as that of its Thai and Vietnamese neighbors.
But with more than 7,000 islands and a colorful history, this archipelago has some delicious dishes of its
own.
Blessed with an abundance of seafood, tropical fruits and creative cooks, there's more to Filipino food
than the mind-boggling balut (duck embryo).
You just have to know where to find them and how to eat them.
Let us know your favorites by posting photos on Twitter or Instagram with the #CNNFood hashtag.
1. Adobo
No list of Filipino food would be complete without adobo.
A ubiquitous dish in every household in the Philippines, it's Mexican in origin.
But Filipinos found that cooking meat (often chicken and pork) in vinegar, salt, garlic, pepper, soy sauce
and other spices was a practical way to preserve it without refrigeration.
This cooking style can be applied to different meats or even seafood.
It's best sample it in a Filipino home, but the garlicky version of the lamb adobo can be found at Abe
restaurant in Taguig.
Abe Serendra, Serendra Plaza Serendra Plaza, Taguig City, Luzon Philippines;
2. Lechon
The lechon is the most invited party guest in the Philippines.
The entire pig is spit-roasted over coals, with the crisp, golden-brown skin served with liver sauce, the
most coveted part.
In Cebu, the stomach of the pig is stuffed with star anise, pepper, spring onions, laurel leaves and
lemongrass resulting in an extremely tasty lechon, which needs no sauce.
In Manila, folks can get their piggy from Elar's Lechon, while in Cebu, the best is CnT Lechon.
Elar's Lechon, 151 Quezon Avenue Corner Speaker Perez Street, Quezon City, Luzon 1114 Philippines;
CnT Lechon, 1377 V. Rama Avenue Guadalupe, Cebu City Philippines;
3. Sisig
Candice Lopez-Quimpo
Nothing goes to waste in Filipino food.
In the culinary capital of Pampanga, they turn the pork's cheeks, head and liver into a sizzling dish called
Sisig.
The crunchy and chewy texture of this appetizer is a perfect match for a cold beer.
Serve with hot sauce and Knorr seasoning to suit the preference of you and your buddies.
Credit goes to Aling Lucing, who invented this dish at a humble stall along the train railways in Angeles
City, Pampanga.
While Sisig can be found in many restaurants, try the original version at Aling Lucing Sisig.
Aling Lucing Sisig, Adjacent to Abacan Bridge Henson Street, Angeles City, Luzon Philippines;
4. Crispy pata
Not for the easily spooked, this pork knuckle is simmered, drained and deep fried until crisp.
The meat is tender and juicy inside, with a crisp, crackling exterior.
Served with vinegar, soy sauce and chili.
The Aristocrat, 432 San Andres Street corner Roxas Boulevard, Malate, Manila, Luzon Philippines;
5. Chicken inasal
Yes, it's grilled chicken.
But in Bacolod, this is no ordinary grilled chicken.
The meat is marinated in lemongrass, calamansi, salt, pepper and garlic and brushed with achuete
(annatto seeds) oil.
Every part of the chicken is grilled here from the paa (drumstick), pecho (breast), baticulon (gizzard), atay
(liver), pakpak (wings) and corazon (heart).
It must be eaten with a generous serving of garlic rice, with some of the orange oil used to marinade the
chicken poured over the rice.
You can go chicken crazy at Manokan Country where there is a row of authentic Inasal restaurants.
Aida's Chicken, Fr. M. Ferrero St Manokan Country, Bacolod, Negros Occidental Philippines;
MORE: How to cook like Asia's best female chef
6. Taba ng talangka
The fat of a small variety of crabs are pressed and sauteed in garlic.
This cholesterol-laden Filipino food is often used as a sauce for prawns or eaten with fried fish and rice.
The best taba ng talangka comes from the provinces of Pampanga, Tarlac and Bulacan.
It's worth buying a bottle or two from the markets there, or pasalubong shops like Bulacan Sweets.
Bulacan Sweets, 155 N.S. Amoranto Ave., Quezon City, Metro Manila; +63 2 740 2171
7. Pancit Palabok
When Filipinos have guests, they don't skimp.
The pancit palabok served on most birthday parties oozes with flavors and textures.
The noodle dish is layered with rice noodles, a rich orange sauce made from shrimp broth, pork, hard
boiled eggs, shrimps, chicharon (pork rinds) and sometimes oysters and squid
8. Bulalo
Despite the perennial heat, Filipinos often enjoy sipping piping hot bulalo soup made with from freshly
slaughtered Batangas beef.
The broth is rich with flavors seeped from the beef after boiling for hours.
The bones are big, meaning more bone marrow to enjoy.
In Santo Tomas, Batangas, there's a row of restaurants along the highway serving bulalo.
Rose and Grace Restaurant, Maharlika Highway Batangas, Santo Tomas, Luzon 4324 Philippines;
9. Arroz Caldo
While chicken soup soothes sick Westerners, Filipinos turn to arroz caldo, a thick chicken rice porridge.
Cooked with ginger and sometimes garnished with a hard-boiled egg, toasted garlic and green onions,
this Filipino food is sold in street-side stalls.
If dining al fresco doesn't suit, there's the Via Mare outlets around Manila.
10. Fish tinola
The freshness of Cebu's rich marine life can be tasted in its fish tinola.
The simple sour broth is flavored with onions, tomatoes and sambag (tamarind) and cooked over coco-
lumber firewood for hours.
Cebuanos know to go to A-One, a small hole in the wall known, cooking up to 200 kilos of fish daily.
A-One, Rd. North 6, North Reclamation, Cebu City
11. Kare-kare
This stew of oxtail has the most delicious sauce made from ground toasted rice and crushed peanuts.
Banana blossom, eggplants and string beans add more interesting textures, making it a complete meal
on its own.
It's eaten with steamed rice and bagoong (shrimp paste).
While mom's kare-kare is always best, the version at Cafe Juanita is authentic.
Cafe Juanita, 2 United St Kapitolyo, Pasig, Luzon Philippines;
12. Kamaro
Serious gourmands know the best cooks come from Pampanga.
So do kamaro, these mole crickets they cook into a delicious appetizer.
What makes this delicacy special?
Well, if catching these bugs is tough, so is cooking them.
Legs and wings must be removed, then the body is boiled in vinegar and garlic.
It's then sautéed in oil, onion and chopped tomatoes until they turn chocolate brown.
These bite-size appetizers are crunchy on the outside and moist on the inside.
Sample Kamaru at Everybody's Cafe, an authentic Pampango dining institution for many decades now.
Everybody's Cafe, MacArthur Highway Dau, San Fernando, Luzon Philippines;
13. Ilocos empanada
Yes, its name reveals its Spanish origins.
But its ingredients are all local.
Grated unripe papaya or bean sprouts, egg and loganiza (pork sausage) are stuffed in the empanada and
deep fried, accompanied with a spicy vinegar sauce.
Get this staple Filipino food from stalls beside the cathedrals in Vigan and Laoag.
14. Sinigang
Sinigang is a stew of fish, prawns, pork or beef soured by fruits like tamarind, kamias or tomatoes.
Often accompanied by vegetables like kangkong, string beans and taro, this stew is eaten with rice.
A modern, but delicious spin on Sinigang is Sentro 1771's version called Sinigang Corned Beef.
Sentro 1771, 2/F Greenbelt 3, Makati, Luzon Philippines;

15. Tapa
Filipinos are huge rice eaters, and breakfast is no exception.
A tap-si-log consists of thin slices of dried marinated beef served with fried egg and garlic rice.
While it is breakfast fare, it's also a quick, satisfying meal you can eat anytime and available in most
places.
Making it accessible all the time and even available for deliveries, Tapa King serves it in the classic,
sweetish and spicy versions.
Tapa king, #13 Ano 96 Street, Brgy. Hagdang Bato, Libis Mandaluyong City 1552, Manila, Luzon
Philippines;
16. Dinuguan at puto
It may not look appetizing.
But this black dish of pork and pig innards -- stewed in fresh pig blood seasoned with garlic, onion and
oregano and eaten with a white puto (rice cake) or steamed rice -- is a comforting dish for many
Filipinos.
The MilkyWay Cafe's version tastes homemade and clean.
MilkyWay Cafe, 2/F MilkyWay Bldg, 900 Arnaiz Ave (Pasay Road) corner Paseo de Roxas, Makati, Luzon
1200 Philippines;
17. Betute
The French may have turned frogs' legs into a delicacy, but Filipinos take it to the next level.
They get a frog, stuff it with minced pork and deep-fry it.
While betute isn't for everyone, the adventurous can try it at Everybody's Cafe.
Everybody's Cafe, MacArthur Highway Dau, San Fernando, Luzon Philippines;
18. Laing
This dish of taro leaves cooked in rich coconut milk is an everyday staple in Bicol.
Morsels of meat and chili are added to give punch to the Laing.
It's eaten with steamed rice.
The authentic versions from kitchens in Naga and Albay are most delicious.
In Manila, it can be found at Dencio's.
Dencio's Bar and Grill, Gateway Mall, Araneta Center Aurora Boulevard, Cubao, Quezon City, Luzon
Philippines;
19. Pinakbet
Up north in Ilocos, the vegetable dish of okra, eggplant, bitter gourd, squash, tomatoes and bagoong
(shrimp or fish paste) called pinakbet is a favorite.
And now, this healthy, cheap, and easy to cook dish has made its way around the archipelago.
It is cooked in most households and local restaurants.
Try it at Max's Fried Chicken in Manila.
Max's Restaurant, Ayala Avenue Ground Floor, Convergys Building, Makati, Luzon Philippines;
20. Sinugno
Cooking with coconut milk is common in the province of Quezon, south of Manila.
Freshwater tilapia fish is grilled then simmered in coconut milk and chili.
It's definitely freshest when eaten close to the fishponds as they do in Kamayan Sa Palaisdaan.
Kamayan sa Palaisdaan Hotel & Resort, Brgy. Dapdap, Tayabas City, Quezon Philippines;
21. Bagnet
The lechon kawali, the deep fried pork, is a popular Filipino food all over the country.
Meanwhile, bagnet, a siimlar dish from the northern province of Ilocos, is coveted for its irresistible
crunchy skin dipped in the sweet-sour vinegar sukang Iloko.
Buy it from the markets of Ilocos, or try it at Cafe Juanita.
Cafe Juanita, 2 United St Kapitolyo, Pasig, Luzon Philippines;
22. Pancit habhab
Trust Filipino ingenuity to adapt noodles to their lifestyle.
In Lucban, Quezon, pancit habhab is served on a banana leaf and slurped.
Garnished with carrots, chayote, and a few pieces of meat, this cheap noodle dish is most often eaten by
students and jeepney drivers on the go.
For an extra special version, there's the Old Center Panciteria which has been making the noodles since
1937. Cooks there add lechon, a generous serving of vegetables, and even hand you a fork.
Old Center Panciteria, 85 San Luis St. Lucban, Quezon; +63 42 540 3068
MORE: Manila's world street food festival
23. Pork barbecue
In a country where almost everything is marinated, skewered and grilled in the street corners, everyone
has their favorite barbecue meat.
Pork is the most popular.
Cebu is known for barbecue stalls along Larsian Street just off Fuente Osmena Circle.
Manila residents are addicted to that from Ineng's, which has many outlets in Metro Manila, for its big,
chunky pieces of pork with a perfect, salty-sweet marinade.
Ineng's, Dela Rosa Car Park, Dela Rosa Street, Legaspi Village, Makati City, Metro Manila
24. Longaniza
Every province has their version of the pork sausage called longaniza.
It varies from sweet to garlicky to spicy.
Usually eaten for breakfast with garlic rice, fried egg and a dipping sauce of vinegar.
Zoricho, 118 Silver City, Frontera Verde, Ugong, Pasig City, Metro Manila; +63 2 571 3269
25. Lumpiang ubod
The fruit, leaves and even the pith of the coconut tree is used in Filipino food.
The pith makes a sweet and tender filling for the fresh lumpia, our version of the spring roll.
A delicate egg wrapper contains a savory filling of ubod (the pith of the coconut tree), shrimps, pork,
onions and a garlicky sweet sauce.
Bacolod city is known for its petite version of this spring roll.
El Ideal, 118 Rizal Street, Silay City Philippines;
Bailon Homemade Ilonggo Delicacies, 1115 Rodriguez Ave., Bangkal, Makati; +63 2 843 6673
26. Bicol express
A fitting tribute to people who love coconut and spicy food is bicol express, a fiery chili, pork and coconut
milk stew.
It can be tried at the hole-in-the-wall eatery called Top Haus in Makati.
Top Haus, 5994 J.D. Villena St., corner Mabini Street, Poblacion, Makati
27. Relyenong alimango
Filipino cooks are never fazed by fuzzy food preparations like relyenong alimango.
The crab is delicately peeled then sauteed with onions, tomatoes, herbs and stuffed back into the crab
shell, then deep fried.
Chicken or bangus (milkfish) are also cooked relyeno.
Often cooked in homes for fiestas, but enterprising housewives sell them at the Sunday market in
Quezon City (Centris Mall, Edsa, Quezon City) or the Saturday market in Makati (Salcedo Village, Makati).
28. Balut
No trip to the Philippines would be complete without sampling its famous balut.
Vendors peddling these eggs on the street chant "Baluuuuut!" to entice buyers.
This 17-day-old duck embryo is boiled, served with rock salt or spicy vinegar and is often consumed with
beer.
29. Inihaw na panga ng tuna
General Santos and Davao City are known for their numerous ways with tuna.
The panga or jaw is often grilled over coals and dipped in sauce of soy sauce, vinegar, chili and calamansi
(local lemon).
Marina Tuna, J. P. Laurel Ave, Davao City, Mindanao Philippines;
30. Fish kinilaw
The day's fresh catch is dressed in palm coconut vinegar, ginger, chili and spices.
Each province has its own way of preparing kinilaw.
Most wet markets will prepare this for you.
Most popular in Cebu is to eat it in Su-tu-kil, the row of seafood eateries (Lapu-LapuCity, Mactan,Cebu).
31. Kuhol sa gata
Fresh snails cooked in coconut milk and leafy vegetables.
The snails are served in the shell and a tiny fork (or toothpick) is used to loosen the meat inside.
This is usually served as an appetizer or a snack, but it works well with hot rice.
Barrio Fiesta, Makati Ave. cor. Valdez St, Makati, Luzon Philippines;
32. Sinanglay
Fresh tilapia is first stuffed with tomatoes and onions.
Then simmered in coconut milk and wrapped in pechay leaves (similar to bokchoy), which helps keep the
fish together and adds a peppery taste.
It's a staple Filipino food.
33. Inihaw na Liempo
A Filipino-style barbecue using a popular pork part: liempo (pork belly).
Arguably, the best is Cebuano style -- a slab of liempo stuffed with herbs and spices and roasted.
The result is juicy flavorsome meat inside and crackling skin outside.
34. Empanada de kaliskis
The literal translation of these words is scaly pie.

A traditional meat pie from Malolos, it is a flaky, croissant-like pastry filled with chicken and deep fried.
Best freshly made, get it when in Malolos or from a reputable restaurant such as Adarna Food and
Culture.
Adarna Food and Culture, 119 Kalayaan Avenue Diliman, Quezon City, Luzon Philippines;
35. Tinolang tugac
Frog isn't common in Manila.
But a few miles away in Pampanga you'll see it stuffed or stewed.
Or simply taking the place of chicken, such as in the common tinola -- a ginger-based soup usually
cooked with chunks of green papaya and chili pepper leaves.
36. Camaro rebosado
Shrimp coated in egg and flour batter and deep fried.
Served with a tomato-based sweet and sour sauce for dipping.
37. Bibingka
For many Filipinos, Christmas is marked by the scent of bibingkas cooking at dawn.
These rice cakes are made by soaking the rice overnight, grinding it with a mortar stone and mixing in
coconut milk and sugar.
Laborious.
The batter is poured into clay pots with banana leaves, with coals on top and below.
It's garnished with salted eggs, kesong puti (white cheese made from Carabao's milk) and slathered with
butter, sugar and grated coconut.
Best eaten hot from weekend markets.
The best one is from Aling Linda at the Sidcor Sunday Market at Centris Mall, Edsa, Quezon City.
For the rest of the week, there's Via Mare or Ferino's Bibingka with branches all over Metro Manila.
Cafe Via Mare, Shop 138, Greenbelt 3 Ayala Center, Makati, Luzon Philippines;
38. Suman at manga

Sold along the roadside, suman are sticky rice snacks steamed in banana or coconut leaves.
There are many versions of suman, depending on the ingredients and leaves used.
These Filipino food snacks are often paired with sweet ripe mangoes.
They're cheap snacks, which travel well.
They can be bought from roadside stalls, or enterprising vendors peddling them on buses.
39. Champorado
When the rains start pouring and classes are suspended, children love this comforting breakfast -- a
chocolate rice porridge.
It's hot, rich and filling.
To offset the sweetness it's often served with dried fish.
This breakfast of champs can be eaten in roadside carinderias or there's the triple chocolate version at
Max's Fried Chicken in various cities.
40. Halo-halo
Many people joke that the Philippines has two seasons: hot and hotter.
Cool off with some halo-halo.
In Manila, MilkyWay Cafe offers the best halo-halo with finely shaved ice and a generous serving of leche
flan, gulaman, ube, banana, kaong, beans and garbanzos, milk and a scoop of ube ice cream.
MilkyWay Cafe, 2/F MilkyWay Bldg, 900 Arnaiz Ave (Pasay Road) corner Paseo de Roxas, Makati, Luzon
1200 Philippines;
41. Buco pie
Go loco over coconut.
In the province of Laguna, buco pie (young coconut pie) wars are hot.
Each claims to be the best.
Orient D' Original may have a tacky name but this pie shop has been a favorite for 45 years.
They serve the pie hot, with a delicious filling with generous layers of tender coconut meat.
Orient D' Original, National Highway, Los Banos, Laguna, +63 4 9536 3783
42. Ensaymada at tsokolate
Ensaymada is a handmade cheesebread topped with sugar and cheese, and best served with thick
Filipino hot chocolate.
Mary Grace cafe serves this unbeatable combination popular for breakfast or an afternoon snack.
Mary Grace, Greenbelt 2, Makati, Luzon Philippines;
43. Pastillas de leche
Made from fresh carabao milk and sugar, this sweet confection is stirred until thick and melts in the
mouth.
Each piece is double wrapped in paper.
Traditionally, in the province of Bulacan, they hand cut ornate designs for the wrapper.
A consistent source of all things pastillas is Bulacan Sweets with more than 40 years of experience in
making these sweets.
Bulacan Sweets, 155 N.S. Amoranto Ave., Quezon City, Metro Manila; +63 2 740 2171
44. Puto bumbong
These may look like miniature chimneys along the roadside stalls, but that's what gives the chewy purple
snacks their name.
Traditionally, purple mountain rice was used to make these, steamed in bamboo tubes, then served with
butter, panocha (brown concentrated sugar) and grated coconut.
The Via Mare chain has been consistently producing chewy snack for years.
Cafe Via Mare, Shop 138, Greenbelt 3 Ayala Center, Makati, Luzon Philippines;
45. Turon
This fried banana with langka (jackfruit) all sealed in a lumpia wrapper is our version of a sweet spring
roll.
It is peddled around the cities and towns for the perfect merienda (mid-morning or afternoon snack).
46. Pan de sal
Pan de sal are small oval buns often eaten by Filipinos for breakfast. A brownish crust conceals a soft and
fluffy inside. The best pan de sal is baked in an oven using firewood, naturally infusing the wood flavor
into the bread.
Everyone has their favorite bakery, but Pan de Manila with outlets all over Metro Manila is consistently
delicious.
Pan de Manila, lower GF dela Rosa carpark 2, Makati, Luzon Philippines;
47. Taho
Brown sugar syrup is stirred into warm soybean custard and topped with sago pearls.
Traditionally sold by vendors walking the streets calling out to those at home, but can also be sourced
from supermarkets and restaurants.
48. Tablea tsokolate
A customary hot chocolate drink that stems from Spanish colonial times, tablea tsokolate is made from
tablea de cacao -- bittersweet, thick flat chocolate disks.
The traditional version is available at Adarna Food and Culture.
Adarna Food and Culture, 119 Kalayaan Avenue Diliman, Quezon City, Luzon Philippines;
49. Halayang ube
The ube or purple yam is a popular ingredient used for desserts and here it's made into a sweet halayang
ube (ube jam).
For decades the nuns of the Good Shepherd Convent in Tagaytay have been producing this jam.
Their product is smooth and creamy, and helps provide a livelihood to the single mothers who make
them.
Good Shepherd Convent, Gibraltar Road Benguet, Baguio, Luzon Philippines;
50. Leche flan
This is a popular dessert among locals -- an egg and milk-based custard capped off with glistening
caramelized sugar.
Originally published March 2012, updated May 2016
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TOP 10 NEW FEATURED DEALS
18 of the Newest Dessert Trends We Saw in Manila this 2016
FEATURED
Aug 20, 2016 Nicole Serrano
So far.
It seems like 2016 may be the year of desserts for us as we’re continuously welcoming new and unique,
sweet trends to add to our ‘MUST-TRY‘ bucket list. Sometimes, we’re already contented with a simple
slice of cake or a scoop of ice cream after meals, but a few tweaks here and there on the classics is
something that we’ll always look forward to.
img-hetero-mm
From ice cream on doughnut cones, fried ice cream rolls, ice cream on churro bowls, to whoopie pies,
gourmet marshmallows and raindrop cakes, 2016 may be the best year for our sweet tooth cravings. One
thing’s for sure, the year is not over yet so keep it coming.
Taiyaki Ice Cream – Lucky JPMM Taiyaki Ice Cream
Lucky JPMM takes pride in offering the first ever Taiyaki ice cream here in the Philippines! Taiyakis are
Japanese fish-shaped waffle cones stuffed with premium quality soft serve ice cream.
TAIYAKI keithmarionne
Photo from @keithmarionne
No reservations accepted
View their Instagram account
G/F Shopwise Araneta Center, Food Court Area, Cubao, Quezon City
btn-menu-@320
Raindrop Cake – Dew Dew Cake PH
New York’s raindrop cake craze has finally hit Manila! Thanks to Dew Dew Cake, we can now try out for
ourselves this popular water cake (also called ‘Mizu Shingen Mochi’) that is said to disappear after 30
minutes! As of now, they have four flavors to choose from: Kuromitsu (Muscovado Sugar), Kurimu
(Mangoes and Cream), Matcha and their newest flavor, Chokoreto.
Read more about raindrop cakes here.
DEWDEW yogoandcream
Photo from @yogoandcream
49 Malingap St, Malingap Marketplace, Teacher’s Village, Quezon City
btn-menu-@320
Doughnut Ice Creams – Dip N’ Dough
Dip N’ Dough is one of the most popular vendors at The Yard Xavierville food park. It is the first to offer
doughnut ice creams in Manila. They also offer mini doughnuts and pretzels served with a side of dip
(matcha, Belgian chocolate and dulce de leche) and toppings (Kit-Kat, Oreos and almonds).
DIPNDOUGH Chimney Supreme today! caramelpopcorn dulcedeleche dipndough
Photo from @dipndough
#74 Maginhawa St, UP Village, Quezon City
btn-menu-@320
Fried Ice Cream Rolls – Rockies Creamery
Inspired by the street food dessert craze in Thailand and New York, Rockies Creamery is a small dessert
kiosk that sells fried ice cream rolls with flavors like matcha, banana, Oreo and coffee, topped with
special ingredients like caramel popcorn, cornflakes, red beans and more. READ MORE
Photo from @rockiescreamery
3/F Fisher Mall, 325 Quezon Ave, Sta. Cruz, Quezon City,
(02) 425-9421
btn-menu-@320
Hot + Cold Dessert – Freezerburn
Freezerburn offers unique selection of hot and cold dessert pairings. With the combined artistry of Chefs
Miko Aspiras and Kristine Lotilla, we can all expect flavors such as Ketchup Mayo Fries (ketchup mayo ice
cream + salt and pepper fries), G’Day Mate (burnt butter ice cream + sticky date pudding), Thick Mints
(mint stracciatella + moist brownie bites), and Morning Glory (maple bacon ice cream + brioche toast,
cotton candy and popcorn).
See more of their ice creams selections here.

Photo from @thefoodscout
G/F Q3, Bonifacio High Street, 9th Ave, Fort Bonifacio, Taguig
(0927) 387-2703
btn-menu-@320
Churro Bowls – Mr. Churros
Upping the churros game is Mr. Churros which specializes in all things churros. Not only does it serve
classic sugar sprinkled churros, but also all kinds of churro desserts you can think of. Maybe not all
literally but they have bacon churros, churro ala mode, churro cheesecakes, s’mores churros and churro
ice cream bowls.
Also featured in: 17 Insanely Good Churros You Shouldn't Miss
MRCHURROS mrchurrosph
Photo from @mrchurrosph
F7 Rallos, Scout Rallos Street cor. Tomas Morato Avenue, Laging Handa, Diliman, Quezon City
(0917) 855-6979
btn-menu-@320
Smoothie Bowls – Incredibowl
It’s a smoothie in a bowl. Incredibowl goes fit and healthy with their refreshing Brazilian Acai Bowls
made up of thick smoothie, with toppings like fruits, peanut butter, chia seeds and other healthy
goodies. These Acai bowls can be consumed as a hearty breakfast or a yummy dessert!
Fun fact: Makai Bowls in La Union surfdom also serves smoothies in a bowl, and is one of the most
popular dining destinations there.
INCREDIBOWL incredibowlph
Photo from @incredibowlph
(0917) 823-8907
btn-menu-@320
Funnel Cake – Black Sugar
A retro revival of the 1900’s diner, Black Sugar at StrEat: Maginhawa Food Park serves comfort desserts
including churros, craft cream sodas and their unique funnel cakes. Funnel cakes are crispy like waffles,
deep fried like doughnuts and fluffy like pancakes. It is then topped with sprinkled sugar and best
enjoyed with ice cream.
See other unique churro desserts here.
Bacon Maple Funnel Cake | Photo from @lovelye__
StrEat Food Park, 91 Maginhawa St, UP Village, Quezon City
(0939) 923-2470
btn-menu-@320
Specialty Ice Cream Cones – Westwood

Westwood is one of the newest restaurants in Quezon City offering fresh new food concepts such as the
sushirrito (sushi + burrito) and their specialty ice cream cone creations. Get ice cream flavors like Blue
Monster and Mudpie and have it on one of their specially coated cones with cereals like Milo balls and
rice crispies. You can also opt to have it sandwiched with cookies, beignet or cereal buns!
See more photos here.
WESTWOOD yocatgirl
Photo from @yocatgirl
View their Instagram accout
#80 Maginhawa St, UP Village, Diliman, Quezon City
(02) 435-4091
btn-menu-@320
Torched Cookie Sandwiches – St. Hale Cookies
Often found at bazaars, St. Hale Cookies offers torched cookie sandwiches, made of homemade
marshmallows torched and sandwiched in between two, aged homemade cookies with melted chocolate
and sea salt.
Also read: The Ultimate Guide to Manila’s Most Unique Ice Cream Sandwiches.
STHALES majoysiason
Photo from @majoysiason
(0977) 837-2015
btn-menu-@320
Gourmet Marshmallow – Pufft Marshmallows
Started from bazaars, Pufft is a small dessert kiosk offering the first ever gourmet marshmallows here in
Manila. Try unique flavors like Matcha, Salted Caramel, Blueberry Jam, Honeycomb & Chocolate and
Chocolate Cookies & Cream. They also have mini torched marshmallows! Tip: Visit them every Gooey
Tuesdays and buy 3 single gourmet marshmallows for only P120!
PUFFT pufftmarshmallows
Photo from @pufftmarshmallows
2/F SM Megamall, Mega Fashion Hall, Mandaluyong
(0916) 400-9764
btn-menu-@320
HK Steamed Milk + Eggettes – Milk Trade
Milk Trade is one of the dessert stalls at Hole in the Wall that specializes in HK steamed milk, a custard-
like dessert, paired with crispy eggettes. Eggette flavors include plain, black sesame, matcha and
chocolate.
Also featured here: 10 Great Places for Hong Kong Style Waffles in Manila
MILK splatmanila
Photo from @splatmanila
Hole in the Wall, 4F Century City Mall, Kalayaan Ave, Poblacion, Makati
btn-menu-@320
Caramel Apples – Rocky Mountain Chocolate Factory
Rocky Mountain Chocolate Factory is an international dessert kiosk franchise known for their gourmet
chocolate, chocolate dipped bananas, and of course, caramel apples! They also have chocolate haystack,
chocolate barks, chocolate-covered potato chips, chocolate-covered orange peels and even chocolate
truffles.
ROCKY aileenkingang
Photo from @aileenkingang
View all branches
btn-menu-@320
Black Yogurt – BLK 513
BLK 513 is Manila’s first ever activated charcoal-enhanced U.S. premium gluten-free frozen Greek yogurt
or basically, the first black yogurt. Choose between dark skim cup or cone and top it with a unique
selection of crunches, fruits and sauces. To celebrate buwan ng wika, they just recently launched their
new ube flavored sauce called, ‘Wild Purple‘.
BLK513 aileenkingang
View all branches
btn-menu-@320
Wine Ice Cream – Landers Superstore
Landers is a newly opened membership superstore that offers a wide selection of local and international
grocery items, food, coffee and many more. One of our biggest finds here is Mercer’s Dairy, home of the
famous NYC wine ice cream. We spotted flavors like Strawberry Sparkling, Peach White Zinfandel, Cherry
Merlot, Chocolate Cabarnet, Red Raspberry Chardonnay and more.
See more bizarre ice cream flavors to check out, here.
LANDERS aileenkingang
1240 EDSA Balintawak, Quezon City
(02) 241-4508
btn-menu-@320
Liquid Nitrogen Popcorn – Popcafe
Liquid nitrogen ice cream has been around for a while but liquid nitrogen popcorn? Popcafe is the first
popcorn specialty store in the country. Imagine freshly popped corn, shaped into a ball with various
ingredients and drizzled with special sauces. It is then dipped in nitro to give it that frozen and smoky
effect. READ MORE
Photo from @popcafeph
G/F SM Fairview Annex, Fairview, Quezon City
(02) 374-8980
btn-menu-@320
Winterdoughnuts – Oh Poutine
Oh Poutine is an all Canadian-inspired diner that serves two of Canada’s ultimate comfort dishes–
poutines and winterdoughnuts. Winterdoughnuts are deep fried dough pastries hand stretched to
resemble a beaver’s tail. This is name behind the original purveyor of such dessert called BeaversTail.
The S’mores, Salted Caramel and Crazee Nutella flavors are crowd favorites.
S’mores | Photo from @pinpin11jp
Petron Gas Station, Diosdado Macapagal Blvd. cor. Seaside Blvd., Pasay
+63 998 971-0733
btn-menu-@320
Liquid Nitrogen Desserts – Icebox
One of The Yard Xavierville food park’s most sought-after dessert stalls that serves unique specialty ice
cream and desserts with an icebox on the side that emits liquid nitrogen. P.S. They also serve raindrop
cakes here.
Also featured in 10 Cool Spots for Liquid Nitrogen Ice Cream in Manila
ICEBOX jamiewouldgo
Iced Banana Split Cake | Photo from @jamiewouldgo
The Yard at Xavierville, 83 Xavierville Ave, Loyola Heights, Quezon City
btn-menu-@320
What other desserts do you want to have here in the Manila? Share with us in the comments section
below! Add all of these places to your Must Try list on Booky!
If you’re looking for something else, simply search for a particular dish, cuisine, or location to get a
filtered list of restaurant results! Download it now for free on iOS and Android.
Hot desserts alert!
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11 New Swirly Soft Serve Desserts For Your Sweet Tooth
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Philippines / FOOD & DRINK
11 Traditional Filipino Sweets And Desserts You Need to Try
Picture of Katrina Escalona
Katrina Escalona
Updated: 25 August 2017
For those with a sweet tooth visiting the Philippines, the country has many a treat to satisfy a sugar
craving — and they aren’t run of the mill desserts either. With many cultural influences throughout the
country’s history, along with the use of Filipino flair and taste, a wealth of interesting sweets has
resulted. So save the donuts and cakes for another day, and get your hands on some of these
scrumptious Filipino treats and desserts instead.
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Halo-Halo
The infamous halo-halo is an easy crowd-pleaser. From locals to tourists, everybody loves a tall glass of…
well, everything. “Halo” is the Tagalog word for “mix”. So this complex dessert’s name is literally “mix-
mix”, because it’s exactly what the diner has to do to be able to enjoy it in all its deliciousness. Halo-halo
is a mélange of crushed ice, nata de coco, beans, sago pearls, jelly, sweetened saba banana, sweet
potato, coconut, ube (purple yam) jam, evaporated milk, leche flan, ube ice cream, jackfruit, and fried
pinipig (flattened immature rice grains). How’s that for complex.
Buko Pandan
This dessert is as simple as it is delicious. With only five ingredients, Filipinos have managed to make a
tropically perfect treat. Its most basic recipe only calls for shredded young coconut, pandan (screwpine)
leaves, gelatin, cream and condensed milk. The result is a creamy, aromatic dessert, with chunks of
pandan-flavored gelatin, especially delicious when served cold on a hot Philippine day.
Leche Flan
Leche flan is the Philippines’ version of caramel pudding. With many varieties found all over the world,
this won’t seem all that new to many. What people can expect from the Philippine version however, is its
daring sweetness and richness that create a silky heaven for the palate.
Puto
Spanish-speaking readers, don’t freak out. Puto is a good thing in the Philippines. In fact, it’s a sweet
steamed rice cake, perfect for accompanying savory dishes like dinuguan (pork blood stew). Aside from
the (white) original, this spongy snack now comes in a variety of flavors, from pandan to ube to cheese,
which make for a vibrantly colorful display when sold in stores.
Kutsinta
It’s with these kinds of desserts that visitors will understand the glorious love affair the country has with
rice. Filipinos have it with all meals, and they love it so much, they even have it after. Kutsinta, like puto,
is a steamed rice cake, but instead of soft and spongy, is sticky and slightly rubbery. It’s extra tasty served
topped with grated coconut.
Taho
Taho is not a very common dessert (though some restaurants now offer it as such) because traditionally,
it is peddled by street vendors carrying two aluminum buckets via a yoke. Usually sold from as early as
dawn, when the warm concoction is perfect for cool early mornings, the three-ingredient snack is made
by mixing together soft tofu, arnibal (a syrup made of brown sugar and water), and sago pearls. To get a
taste of this sweet Filipino favorite, keep an ear out for the peddlers’ ringing calls of “Tahooooo!”, and
hail him over for a warm cup.
Turon
Most Filipino children have very fond memories of turon as it is very simple to make at home. Slices of
saba banana and jackfruit are rolled in brown sugar, wrapped in spring roll wrapper, and deep fried with
a little more brown sugar to glaze the entire roll. This sweet and crunchy bite can also be found sold
street-side for merienda or snacks in the middle of the day.
Banana Cue
Very similar, yet even simpler than the already simple turon, is banana cue. This skewered treat, often
sold as street food, is made by coating saba bananas in brown sugar before frying in hot oil. They are
then skewered for easy handling when sold. Another variant of this snack is kamote cue where in lieu of
saba bananas, kamote or sweet potatoes are used. Both are very common midday snacks so are also
very easily found sold along the country’s streets.
Ube Halaya
A flavor recently rising in popularity worldwide (perhaps largely due to its fun, vibrant hue) is ube. Like
matcha is to Japan, the Philippines has long been using ube or purple yam before the rest of the world
caught on and now, it seems to be everywhere. Ube is known as a local flavor in the Philippines and is
often used for cakes, pastries, steamed rice cakes, and ice cream. But a fantastic way of using it is
embodied in what is known as ube halaya. This thick, creamy dessert is a mixture of ube, condensed
milk, evaporated milk, coconut milk, butter, and sugar, and is often served cold.
Ensaymada
This sweet, buttery bread takes its roots from Spain and has evolved to please the Filipino taste. Soft and
chewy, the ensaymada is a typically coiled dough, brushed atop with butter, and topped with sugar and
grated cheese. Other specialty variants of the original ensaymada include an ube flavored one and
another topped with grated queso de bola (a staple cheese during Christmas time in the Philippines).
Suman
Another sticky rice cake the country is known for is suman. This dessert is made by cooking the glutinous
rice in coconut milk with sugar and salt, wrapping it in banana leaves, and then finishing it off in a
steamer. It can be served as is with a side of sugar, but another great way of having it is with the
accompaniment of a coconut caramel sauce made with coconut milk and brown sugar.
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Migrationology
Filipino Street Food Guide – 21 Must-Eat Snacks In The Philippines!
By Mark Wiens 37 Comments
In this Filipino street food guide, I’m going to share with you 21 popular street food snacks that you’ll
find all over Manila and throughout the Philippines.
So get ready to dive straight into some of the most delicious and adventurous Filipino street food!
Note: This list mostly includes Filipino street food snacks, but I’ll be publishing another post about
Filipino main dishes.
Watch the video:
If you have a few minutes, first press play to watch the video above. You’ll see a number of this Filipino
street foods which you can find at Quiapo Market.
(You can also watch it on YouTube here)
isaw
ISAW – ONE OF THE BEST FILIPINO STREET FOODS!

1. Isaw
We are going to start this list off with a street food that I think reigns supreme on the afternoon grills
throughout the Philippines: isaw, which refers to both pig and chicken intestines, grilled over hot fire.
Starting in the middle to late afternoon, you’ll smell the charcoal being lit, and you’ll know it’s time for
your afternoon snack. The intestines are coiled onto skewers, and grilled until charred and smoky. The
pig intestines are a little chewier and stronger tasting, while chicken intestines are just like mini tube
sausages.
One of the best things about eating isaw (and true for lots of Filipino street foods) is seasoning with
vinegar. Most people like to soak their isaw in chili onion vinegar and let is absorb as much vinegar as
possible. The contrast of the smoky isaw with vinegar is extremely satisfying.
Price – usually about 5 PHP ($0.10) per skewer
Kwek kwek
KWEK KWEK
2. Kwek kwek
Another giant of Filipino street food, and popular throughout Manila is kwek kwek.
Kwek kwek are quail eggs that are coated in an orange colored batter, and deep fried. You’ll notice them
by their bright orange color and almost ping pong ball appearance.
Again, you’ll need to season them with vinegar, chilies, and onions, before eating for the best taste. Kwek
kwek is kind of like a corndog, but with a quail inside instead of a hot dog.
Price – 3 for 12 PHP ($0.24)
Filipino street food

HELMETS / ADIDAS – COMMON STREET FOODS IN THE PHILIPPINES
3. Helmets / Adidas
There are quite a few common Filipino street foods that are somewhat adventurous, and helmets and
Adidas are names used to refer to chicken heads and chicken feet. Just like isaw, they are poked onto
skewers and grilled over charcoal.
I’ve personally never been huge on chicken feet as there’s just not too much to eat there, but a chicken
head every now and then is pretty tasty – especially when the neck is included with the helmet!
Price – 5 PHP ($0.10) per skewer
Manila street food
I COULD EAT THIS ALL DAY LONG IN MANILA!
4. Mango shrimp paste
You can think of it kind of like the Filipino version of a caramel apple, but instead of an apple it’s a green
mango, and instead of caramel it’s spicy shrimp paste. And for me, it’s probably one of the best things
you can eat on the streets of Manila.
They typically use Indian mangoes (what they are called), and the mangoes are cut off the seed, poked
onto skewers, and when you order one, the vendor will give your mango a nice spread of shrimp paste.
The mango is crisp and very sour, while the shrimp paste is salty and fishy and a bit spicy, making the
ultimate marriage of flavors and textures.
Price – 7 PHP ($0.14) per piece
Philippines food
FRIED MEATBALLS, DUNKED IN VINEGAR

5. Fish balls / chicken balls
Possibly one of the most beloved Filipino street food snacks, especially among kids in the Philippines,
and throughout Southeast Asia for that matter, are fried fish balls and nowadays fried chicken balls as
well.
Usually when you eat the street food versions of fish or chicken balls, there’s really only a little meat in
the balls, but they also contain quite a lot of flour.
The balls are deep fried, and in the Philippines you grab a skewer and poke them right out of the oil, dip
them into chili-onion-vinegar, and eat.
Price – 2 PHP ($0.04) per ball
Quiapo Market street food
EATING PALABOK AT QUIAPO MARKET
6. Palabok
Palabok is one of most common of all Filipino noodle dishes, and it’s a popular Filipino street food snack
that you’ll find throughout Manila.
Rice noodles make the base of this dish, and a thick sauce that’s made from shrimp, minced pork, and
fried pork skin (chicharon) is placed on top.
Sometimes you also eat palabok with a hard boiled egg. The sauce is rich and garlicky, and makes a great
pair for the silky rice noodles.
Price – 20 PHP ($0.40)
Sotanghon
SOTANGHON – FILIPINO CELLOPHANE NOODLES
7. Sotanghon
Another common noodles dish in the Philippines is sotanghon, or cellophane noodles. The sotanghon I
tried in Manila at Quiapo Market included cellophane noodles in an oily meaty broth that was fragrant
with fried garlic.
It also came with a hard boiled egg and little slivers of long beans or green beans in the mix. Sotanghon
is the type of noodles you’ve got to just keep on slurping until you finish your bowl.
Price – 30 PHP ($0.60)
Philippines street food
LECHON MANOK – FANTASTIC ROASTED CHICKEN IN MANILA
8. Lechon manok
Lechon manok, or roasted chicken, is more of a Filipino food main dish (and I’ll be writing a separate post
about Filipino dishes), but I just had to include lechon manok on this Filipino street food list because
there are some amazing street food rotisserie chicken stalls in Manila.
The chicken is stuffed with lemongrass, and rubbed in a marinade of soy sauce, sugar, and kalamansi,
before is slow roasts to golden crispy perfection.
Street food roasted chicken is something you don’t want to miss when you’re in the Philippines.
Price – 85 PHP ($1.71) for a half chicken
buko
BUKO – YOUNG COCONUTS ON THE STREETS OF MANILA
9. Buko
Being an archipelago of tropical islands, you’re never far away from coconuts in the Philippines.
Buko is the name for young coconuts. Although there are a near endless amount of ways to use a
coconut in cooking, one of the best and simplest is to just slice it open and drink the water and eat the
young coconut meat.
At any market you go to, just look for a pile of coconuts, and you’re ready to drink some buko juice that
will refresh you like nothing else can.
Price – 30 PHP ($0.60)
Filipino street food guide
STREET ICE CREAM IN THE PHILIPPINES
10. Ice cream
In the Philippines, street food ice cream that’s pushed around on carts is locally known as “dirty ice
cream.” But even if everyone calls it that, I’m not a huge fan of that nickname. But anyway, ice cream is a
hugely popular sweet snack.
There are a variety of flavors to choose from, but cheese ice cream, yes cheese ice cream, is among the
most popular. You’ve got to try it, it even includes real little bits of cheese!
Price – 20 PHP ($0.40)
Taho
TAHO
11. Taho
Taho is the Philippines version of soft silken tofu (douhua), which has Chinese origins and is popular
throughout Southeast Asia. The tofu is usually sweetened with a sugary syrup, and served in a cup to
eat.
You can eat Filipino taho with a spoon, but the tofu is literally so soft, even though it looks like a solid,
you can suck it up with a straw.
12. Halo-halo
*I lost my photo of halo-halo, sorry!
Few Filipino desserts are as popular as halo-halo, a mishmash of shaved ice, and basically any
combination of fruits, sweet beans, coconut, sweet milk, syrups, tubers, jellies, etc.
It’s sweet, cold, colorful, and just about everyone seems to love eating halo-halo especially on a hot
sunny afternoon.
Ginataang halo-halo
GINATAANG HALO-HALO
13. Ginataang halo-halo
Another Filipino street food dessert is ginataang halo-halo, a combination of sweetened coconut milk,
mixed with crunchy rice balls, tapioca, purple yams, and a number of other ingredients. This dessert is
usually served warm, almost pudding style.
If you love coconut milk and sweets, ginataang halo-halo is a Filipino desserts you’ll want to taste.
Price – 20 PHP ($0.40)
Balut
NOTHING IS MORE FAMOUS (OR INFAMOUS) THAN BALUT!
14. Balut
There’s no street food snack in the Philippines more famous (or possibly infamous) than balut — a
partially developed duck egg embryo: you could call it the king of all Filipino street foods!
It’s a snack that’s readily available, and very popular to eat, especially in the evening.
In order to eat balut, you crack a small hole at the top of the shell, and first drink out the chicken soup.
You can then peel the rest of the egg, season with salt and vinegar, and eat the embryo and yolk.
Walking around a local market in the Philippines is a great place to try balut.
Price – 15 PHP ($.030)
1 day old fried chicken
1 DAY OLD FRIED CHICKEN
15. 1 day old fried chicken
One day old chickens are another one of the more adventurous street food snacks you’ll find in Manila,
especially common around the Quiapo Market and Quiapo Church area.
I know it doesn’t sound too good, but I’ve read reports that say the one day old chickens are often
rejects from the chicken farms. So rather than the chickens being discarded and wasted, it’s actually a
resourceful snack.
Price – 10 PHP ($0.20)
Filipino street food snacks
DRIED SQUID
16. Dried squid

When squid is dried, it naturally turns into one of the ultimate chewy snacks you can possibly dream of.
Being surrounded by ocean, squid is very common the Philippines, and it tastes great when it’s
dehydrated in the hot sun, flattened, and grilled.
Just like many Filipino street food snacks on sticks, you dip your dried squid into chili vinegar to season,
and also try to scoop up some chilies and onions while you’re at it. This is one of my personal favorite
snacks in the Philippines.
Price – 10 PHP ($0.20) per stick
binatog
BINATOG – CORN AND COCONUT
17. Binatog
When I was in the Philippines one of the most simple and delicious Filipino street food snacks I enjoyed
is binatog.
Binatog is a combination of corn, sliced off the cob, and oftentimes cooked plain, but with some fragrant
lemongrass. When you order binatog, the vendor scoops it into a cup, tops on some fresh shredded
coconut, and seasons it with salt.
There are also some sweet versions where you’ll get this same combo with sugar or sweetened
condensed milk, but I really enjoyed the salty one. Simple, starchy, and tasty!
Price – 10 PHP ($0.20)
Kutsinta
KUTSINTA – FILIPINO STREET FOOD DESSERT

18. Kutsinta
When I was visiting a friend in Tondo, Manila, a man came around to the front of her house selling
kutsinta, a sweet rice cake, with a gooey jelly like mochi texture.
Although kutsinta is sometimes served topped with fresh grated coconut, the time I tried it, it was
topped in a type of Filipino dulce de leche, sweetened condensed milk reduced down into a sticky
caramel tasting spread. The combination was sweet, but really good.
Price – 5 PHP ($0.10)
banana q
BANANA Q IN MANILA
19. Banana Q
Often times sold right next to turon throughout the streets of Manila and throughout the Philippines, a
banana q, or banana cue, is a banana that’s coated in brown sugar and caramelized.
A Filipino banana q can be pretty sweet, but you’ve got that lovely burnt sugar taste that coats the
bananas and makes it so good.
Price – 12 PHP ($0.24) for a stick
Filipino turon
TURON – ONE OF THE GREATEST FILIPINO STREET FOOD SWEETS!
20. Turon
One of my personal favorite sweet street food snacks to eat in the Philippines is turon, which is a slice of
a banana and a sliver of jackfruit wrapped into a lumpia wrapper, and deep fried to a crisp.
So to put it in other words, it’s kind of like a banana egg roll.

What I love about Filipino turon so much is that you’ve got the sweet and sour creamy banana on the
inside, contrasted by the crispy crunchy outer wrapper.
Price – 10 PHP ($0.20)
FILIPINO STREET FOOD MEAL!
21. Rice and dishes
This list of best Filipino street food is focused on street food snacks, rather than full Filipino food meals,
which you’ll also find in abundance. However, I couldn’t end this list without mentioning a full rice meal
spread.
Especially located down side neighborhood roads, you’ll find small family run street food canteens
serving up a variety of regional Filipino cuisine.
Similar to eating rice and curry in Indonesia or Thailand, all the dishes are prepared and sitting in pots,
and you can point and choose to whatever dishes look the best. These are the types of street food
restaurants where you’ll find excellent adobo (one of the national dishes of the Philippines), a variety of
stews, soups, curries, and stir fried dishes.
Often times you can get seats right in front of the pots of food along the sidewalk — chef’s table seating!
*Note: In the Philippines it’s pretty common to eat your meal from plates wrapped in plastic bags, and
when you finish eating they just toss out the plastic bags and re-wrap them for the next person — it’s
sort of like using paper plates. While this does create lots of waste and isn’t too sustainable, it does
ensure you have a clean eating surface.
Price – full meal above cost 230 PHP ($4.62), and we had a few other dishes not in the photo as well
Best street food in Manila
WHERE TO EAT STREET FOOD IN MANILA?
Where to eat street food?
You’ll find street food snacks all over the Philippines, and in Manila, you can’t walk more than a few
meters in many areas of town without seeing something being served.
However, you do have to choose wisely the street food you decide to eat. Some of the street food is not
always too fresh looking or hygienic. So try to choose street food that appears to be fresh, and that has a
high turnover rate, and be more cautious with street foods that use water or ice in the preparation.
That being said I’ve been to the Philippines a number of times, and eaten plenty of street food and never
had a problem.
The best places to eat street food in Manila, in my opinion are both local markets, and really local
neighborhood streets.
Markets in Manila like Quiapo Market and Divisoria Market, are great places to start, and you’ll find an
abundance of Filipino street food to try.
FILIPINO STREET FOOD GUIDE!
Conclusion
In this post we’ve covered 21 Filipino street food snacks that you can try when you’re in the Philippines.
This is only an introductory taste to all the different street foods available!
From smoky grilled chicken intestines dunked in vinegar to Filipino balut to sweet banana turon, there
are some amazing must-eat street food snacks in the Philippines.
And, along with the food, one of the most memorable parts of eating street food in the Philippines are
the amazingly friendly people you’ll meet when you’re eating!
37 comments. I'd love to hear from you!
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Ivan Jose3 months ago
A food tour around the streets of Manila is always an adventure. This is an amazing guide for tourists.
REPLY
Marvin3 months ago
Hi Mark,
I watched your youtube videos about your Taiwan trip because we are visiting this country by next year
and I liked the things that you did especially reviewing street foods there.
I live here in Manila and I’m glad that you featured some of our best street foods here. You may also try
Puto Bumbong or Bibingka which are the most commonly foods during Christmas season.
You may also try to visit best provinces here in the country like Palawan, Batanes, Cebu or Davao. More
power to your blog!
REPLY
Aleah3 months ago
You are making me miss the Philippines so much! I’ve been gone less than a year to travel, and I am
craving for its street food, esp fried squid, fish ball, and turon. I don’t miss the heat and the traffic
though, haha.
REPLY
Tracy5 months ago
I need to stop reading Migrationology before dinner, haha… photos are way too tempting! Great photos
as always. Do you mind if I ask what time of photo equipment/camera you’re using for your shots?
REPLY
Izy Berry8 months ago
Great choices and amazing photos!
REPLY
Jon Espina8 months ago
Oh my! Thanks for featuring Filipino Street Food. My personal favorites are Kwek Kwek and Turon! �
REPLY
chinmalig8 months ago
Hi Mark, love your blog/vlog, im a youtube follower. If you happen to visit Philippines again try going
south, saw your vlogs and you where only in the northern part. Try visiting Bicol, Batangas, Quezon, im
sure you’ll love the Bicol delicasies because your the chili boy type since Bicol foods is based on coconut
“gata” and chillies. Also try the “Abnoy” its a rotten egg made like tofu, smells bad but some people
enjoyed it. Peace Safe Travel.
REPLY
Paula Lloyd9 months ago
I am the fond off different types of food and I fall in love with your post. All dishes are seems very tasty.
Thanks!
REPLY
Tiffy @ Asiatravelbug9 months ago
Thank you very much Mark for being brave enough to explore the vibrant food scene at Quiapo. Local
news here mostly show the dark side of Quiapo. It’s very refreshing to see you showing the place in a
very positive light!
I’m happy to see that you had a blast trying out the local Filipino snacks with Anton. �
REPLY
Dan9 months ago
That’s quite a comprehensive list you have there. May I add Buko Pie, a coconut pie tart!
REPLY
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List of popular Pinoy street food that we all love
PSST! PH: Your Featured Online Lifestyle, Entertainment, News and Technology
FOOD
List of popular Pinoy street food that we all love
SEPTEMBER 25, 2017 by ALYZZA SANCHEZ
If you love to travel, you should know that one of the best experience is to try different street food the
local is offering because this is how you emerge yourself in their culture. Sometimes they might serve
you weird and crazy dishes but that is where the fun part is! Speaking of street food, we, the Filipinos
has so much to offer too. Here’s a list of the most popular Pinoy street food that we all love.
List of popular Pinoy street food
1. Kwek Kwek and Tokneneng
Kwek kwek are boiled quail eggs or commonly known as “itlog ng pugo”. It is covered with its famous
orange-colored batter and then deep fried until crispy. There is another version of this, which is called
the Tokneneng. They have the same ingredients and process of cooking, but instead of using quail eggs,
they use hard-boiled chicken eggs. Kwek kwek and Tokneneng are best paired with vinegar, cucumber,
onions, and spices.
Photo credits to lutuingbahay.blogspot.com
Photo credits to lutuingbahay.blogspot.com
2. Fish balls, Kikiam, Squid balls and Chicken balls
These are very common in the streets and it can be easily found everywhere. They are usually on push
carts, where you are can just grab a skewer and poke them directly on the pan where you can choose
whether you like it toasted or not. It comes with three different sauces: sweet, spicy and vinegar.
Photo credits to filipinolifemagazine.com
Photo credits to filipinolifemagazine.com
3. Betamax and Isaw ng baboy o manok
Betamax is a grilled chicken or pig blood and yes it does sound really disgusting but wait until you try it.
Maybe you are wondering how can you grill a liquid? Well first, the blood is turned into somewhat
gelatinous when cooled. It is cut into box-like shapes same with an old school Betamax tapes. These
boxes are seasoned and cooked, and then skewered and grilled. Long process but totally worth it. While
Isaw is a chicken or pork intestine that are meticulously cleaned before seasoned and cooked. After that,
it is coiled into skewers and grilled over a hot fire until smokey. Betamax and Isaw are both best paired
with vinegar and other spices.
Photo credits to twipost.com
Photo credits to twipost.com
4. Balut
Balut is another disgusting looking street food that is very famous not only for the locals but also for the
tourists. It is usually eaten by the tourist as a challenge and ended up in loving it. Balut is a hard-boiled 3-
week old duck egg. To eat this, crack a small hole at the top of the shell, sip the chicken soup, peel the
rest of the egg, and then put some salt and vinegar to season the chick and yolk before eating it.
Photo credits to thefoodbible.com
Photo credits to thefoodbible.com
5. Manggang hilaw at Singkamas

Manggang hilaw commonly known as Indian mangoes (green mangoes) and Singkamas (turnips) are
normally seen in the streets, cut into half and then poked into skewers. It is both paired with bagoong
(shrimp paste) or salt.
Photo credits to JunBelen in Flickr
Photo credits to JunBelen in Flickr
So what’s your favorite Street Food? Let us know in the comment section below.
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In "Food"
TAGS: BAGOONG, BALUT, BETAMAX, CHICKEN BALL, FISH BALL, IHAW, INDIAN MANGO, ISAW, KIKIAM,
KWEK KWEK, MANGGANG HILAW, MANGO, PINOY STREET FOOD, SINGKAMAS, SQUID BALL, STREET
FOOD, TOKNENENG
ALYZZA SANCHEZ
GAMER. FOODIE. TRAVELER WANNABE. BLOGGER. CONTENT WRITER. NOCTURNAL. DREAMER.
SAPIOSEXUAL. BUBBLY. COMPETITIVE. ANYTHING MARKETING AND ADVERTISING.
SJ VALDEZ
Alyzza, ang sarap naman nito! Pinakapaborito ko ang fish balls, squid balls, kikiam tapos maanghang ang
sauce! Yay!
RENZ CLEMENTE
isaw ftw! isaw still the best for me. hahahaha!
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25 Popular Street Food & Snacks to Try in The Philippines
Bizarre, delicious, bizarre yet delicious – these are some descriptions of Philippines street food. From
dirty ice cream to duck embryo, take your pick!
Kate BiolKate BiolJan 21st, 2015
The Philippines used to be a hub for trading silk, spices, porcelain and other valuable commodities to
foreign merchants. Thanks to these foreign influences, we have very interesting food choices when it
comes to Filipino cuisine. Most Filipino street snacks are sinful and laden with calories – the result of the
deep-frying process and the coats of sugar that often envelope it.
And since we are a resourceful bunch, we find (unconventional) ways to put food on the table and try
our best to not throw away a good rope of intestines or a pair of ears. This is probably why we are known
for our penchant for fear factor-quality exotic favourites like duck embryo, and pig and chicken internal
organs. Your taste buds will surely have a gastronomic adventure that will make your trip to the
Philippines a unique experience.
Also Read: 21 Bizarre Asian Delicacies That You Either Hate or Love
Tara, let’s dig in!
1. Banana-cue
Image Credits: Wikimedia Commons
This is a favourite afternoon snack among Filipinos. A local banana called “saba” is coated with brown
sugar, deep-fried in oil and skewered on a stick a la barbecue. Aside from banana, there’s also kamote-
cue, a sweet potato variety prepared and cooked in the same process.
2. Balut
Image Credits: Shankar S
The ultimate exotic Filipino street food – balut. Balut is a developing duck embryo, boiled and eaten in
one gulp. It is said that balut is high in protein and acts as an aphrodisiac. When eating a balut, crack the
round side of the egg and drink the warm and tasty soup inside. Add salt and vinegar for flavor then
swallow everything in one swoop.
3. Dirty ice cream

Image Credits: Patrick Jude Ilagan
These street soft serves are not exactly dirty. The name was coined from the dodgy appearance of the
carts owned by the ice cream vendors. Flavors often come in chocolate, ube (purple yam) and cheese.
They are pocket-friendly and can satisfy your sweet cravings on a hot day.
4. Kwek-kwek
Image Credits: Wikimedia Commons
At first glance, you will mistake them for Dunkin’ Donuts’ munchkins. Kwek-kweks are hard-boiled quail
eggs coated with orange batter and deep-fried. When chicken eggs are used, they are called tokneneng.
5. Fish balls
Image Credits: Zack Lee
This snack is round, fish-flavoured dough that is deep-fried in a wok. Vendors usually spear the balls
using barbecue sticks then dip them into flavourful sauces: sweet, spicy or a mix of both.
6. Tempura
Image Credits: cebuanawithlove

A cheaper version of Japan’s tempura, this snack has almost the same recipe as that of fish balls except
that it is elongated with pointed tips instead of round. They are deep fried until golden brown and
dipped into your choice of sauce: sweet and sour sauce, spicy sweet and sour or red onion and garlic
vinegar sauce.
Also Read: 20 Reasons Why You Must Visit The Philippines
7. Taho
Image Credits: Ludwig Simbajon
Tahos are typically hawked by vendors traveling by foot, carrying two large aluminum buckets hold aloft
by a long stick over their shoulders while calling “tahoooo!” It is a warm, fresh soft bean curd with a
richer volume sweetened with caramelised brown sugar syrup and accompanied by small tapioca balls
called “sago”. In Baguio City, they have their own unique version of strawberry taho. It is said that taho is
from China, adopted by the Filipinos.
8. Buko juice
Image Credits: eLjeProks
Being in a tropical country, the Philippines is blessed with coconuts. Street vendors simply slice the
topmost part of the shell and then serve it. After drinking the juice, you may ask the vendor to give you
something to scrape off the juicy flesh with.
9. Pinaypay
Image Credits: emptyspaces
Derived from the Filipino term “paypay”, bananas are partly divided and spread to create a fan-like
shape. They are then coated in flour with a pinch of achuete, deep-fried and sprinkled with white sugar.
They are also called maruya.
10. Turon
Image Credits: Daniel Go
Crispy on the outside and mushy on the inside, turon is a spring roll-like variety but with banana filling
inside. Sometimes, jackfruit is included for added flavour.
11. Ice scramble or “iskrambol”
Image Credits: lynne-enroute
This sweet slush is made from banana- or vanilla-flavoured frozen condensed milk. The origin of
iskrambol dates back to the 1970s when it was popular as a street food in Manila. Iskramble stalls are
usually stationed near elementary schools or high schools to cater to kids in need of a sweet fix.
12. Lumpiang togue or mung bean sprout spring rolls
Image Credits: Wikipedia
A variety of fried vegetable spring roll, lumpiang togue is stuffed with sautéed mung beans rolled in egg
wrapper, and then fried until golden brown. Best paired with spiced vinegar, this snack is available in
pungko-pungko*.
Also Read: 5 Easy Weekend Destinations Outside Manila
13. Chicharon bulaklak
Image Credits: Lynetao
A popular favourite at pungko-pungko*, this is a traditional Filipino dish made from pork or chicken
omentum (omentum refers to the fat-filled sac covering the small intestines). It sounds gross but it’s
addictively delicious and crispy, with a mild flavour that spikes when you dip it to a powerful sauce.
Note: Pungko-pungko is a Cebuano term which translates “squat” in English. It refers to a place to eat
wherein customers have to sit low benches or crouch down to eat as vendors serve the meal. Utensils
are not available; diners will have to eat by hand. Other prefer wrapping their hands in plastic to avoid
getting oil on them afterwards.
14. Pusô
Image Credits: Eatyourworld
Hanging rice or puso is a staple in Cebu. It is commonly found in Indonesia and Malaysia by the name of
“ketupat”. Also known as “packed rice” where rice grains are packed inside woven young coconut or
palm leaves strips formed into a diamond-shape, pusô is available in every pungko-pungko for its
convenience to diners. Pusô is best eaten with barbecued meat.
15. Tuslob buwa
Image Credits: Hangingrice

This dish’s name is based on the process of eating it. “Tuslob” is Cebuano for “dip” while “buwa” means
“bubbles”. When translated to English, it means “to dip into bubbles”. Ingredients include pork liver, pig
brain and intestines, oil, onions, fish sauce or soy sauce, a “secret” soup stock and other various
seasonings such as chili flakes and shrimp paste. Ingredients are cooked until bubbles surface. Pusô is
then dipped into the bubbly concoction.
16. Dynamite or dinamita
Image Credits: Jenea Medina
Dynamites are green chilies wrapped in egg rolls and stuffed with meat and cheese slices. These hot
numbers are deep-fried until golden brown then served with ketchup and mayo dip.
17. Peanuts
Image Credits: Adam Cohn
Various kinds of peanuts are sold in the streets: skinless, cashew nuts, boiled with shells, salted and
sweet.
18. Green mango with bagoong (shrimp paste)
Image Credits: mykitchenandyours
Also known as “hilaw na mangga at bagoong”, the fruit and fermented shrimp may not be everyone’s
favourite but Filipinos love this. It has to be green mango, not the yellow ones. The green mango‘s skin is
peeled off and the yellow fleshy part is cut into thin slices. To enjoy the snack, dip a portion of sliced
mango to the shrimp paste.
19. Sweet corn
Image Credits: Maxine
Boiled sweet corn is seasoned with salt, margarine or butter. Some serve it on cob; others serve it in cups
filled with corn kernels mixed with cheese powder and butter.
20. Saang
Image Credits: Whologwhy
Seafood lovers tend to be addicted to these shells. Also known as “conch”, vendors cook the shells by
boiling it with water. They use hammer to crack the conch and get its meat. Then they slice it to bite-size
and skewer it with a stick. The meat is sweet, juicy and tender when dipped with a glass of spiced
vinegar.
21. Tenga
Image Credits: nimblesense
Tenga translates to “ears” in English. These pig’s ears are marinated and then grilled on skewers.
22. Chicken skin or Chinks
Image Credits: Phil Lees
Oozing with calories, deep-fried chicken skin is one of the roadside guilty pleasures. Filipinos call this
snack “chinks”, not to be confused by the Spanish-originated snack of fried pork skin that is widely-
known as “Chicharron”.
23. Betamax
Image Credits: teamliquid
Grilled dried pig or chicken blood is sliced into small little cubes. It is then skewered and dipped with
vinegar and onions sauce. The cubes are identical to the shape of a Betamax tape (a type of cassette),
hence the name.
24. Adidas/ chicken feet
Image Credits: foodtrip22
We have to thank the Chinese for their influence of this side street treat. These are marinated chicken
feet, grilled and skewered. The snack is fondly named after the German shoe company logo due to its
three stripes.
25. Isaw
Image Credits: Anna_d
[fzPriceBlock]Philippines[/fzPriceBlock]
Isaw is made from barbecued chicken or pig intestines. The intestines are turned inside out and cleaned
thoroughly. They are grilled and skewered on barbecue sticks then dipped with spiced vinegar.
Are you feeling hungry now? What are you waiting for? Book a trip to Philippines now to try these
awesome street foods!
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HOMEABOUT USALL POSTS
Best street food in the Philippines
January 12, 2016 /Posted in Around the World in 80 Posts, Asia, Philippines, The Meal Deal /By Ruben
Arribas /20 comments
30 Must-Try Street Foods When Traveling in the Philippines
Dreaming about visiting the Philippines sometime soon?
Here’s a list of 30 popular Filipino street foods you can enjoy when traveling in the Philippines!
1. Lechon Manok
Lechon Manok, aka, Pinoy Roast Chicken
Lechon Manok, aka, Pinoy Roast Chicken
Lechon Manok is the street version of roasted chicken. You can find places selling chicken almost
everywhere, and they usually open in the evening. It’s best for dinner or pulutan (Filipino term for food
when drinking).
Price: $3 (150 pesos)
2. Puto Bumbong
Filipino sticky rice, known as Puto Bumbong
Filipino sticky rice, known as Puto Bumbong

Puto Bumbong is one of the traditional Christmas foods in the Philippines. It’s sticky rice with a purple
color. It’s served with butter or margarine and you can add coconut grains on top, mixed with sugar.
Price: $0.5 (25 pesos)
3. Bibingka
Bibingka - Filipino coconut cake
Bibingka – Filipino coconut cake
Bibingka (pictured on the right) is another popular Filipino street food eaten during Christmas. This egg
based dessert is eaten alongside Puto Bumbong (pictured left). These foods are usually served on a
banana leaf.
4. Sisig
Sisig, Filipino Sizzling Pork
Sisig, Filipino Sizzling Pork
Pork Sisig is made with chopped pig’s face and ears, with chicken liver. It’s usually seasoned with chili red
peppers and calamansi (golden lime).
5. Halo-Halo
Traditional Filipino dessert Halo-Halo
Traditional Filipino dessert Halo-Halo
Halo-halo is the most popular summer dessert in the Philippines. It consists of shaved ice and
evaporated milk, with a mix of sweet fruits and other sweet ingredients such as corn, coconut, sweet
beans and more.
Price: $1-2 (30-70 pesos)
6. Palabok
Filipino rice noodle dish Palabok
Filipino rice noodle dish Palabok
Palabok a noodle dish with cooked shrimps and shrimp sauce, pork, crushed chicharon, tofu and fried
garlic. It’s served anytime of the day, from breakfast to dinner.

7. Pancit
Pancit served alongside Lumpia. Photo by Tim (bit.ly/1ZYsuZ2)
Pancit is a Filipino noodle dish mixed with pork, chicken and vegetables. It’s served for breakfast and
merienda (afternoon snack).
7. Adobo
Adobo: one of the most beloved dishes in the Philippines
Adobo consists of chicken or pork marinated with vinegar, soy sauce and garlic. It’s one of the most
famous dishes in the Philippines.
8. Puto
Puto: Filipino steamed rice cake
Puto is the Filipino name for a steamed rice cake. Top it up with butter, coconut or cheese.
Price: $0.10 (5-10 pesos)

9. Ice Cream Sandwich
Filipino ice-cream sandwich
Ice cream inside bread. For me, this is one of the weirdest foods in the Philippines!
10. Lechon
Lechon in the Philippines
Lechon is a pork dish. The whole pig is roasted over charcoal. In the Philippines this dish is commonly
served during big family celebrations or special occasions. Filipinos eat the meat with their hands.
Price: $1-10 (50-1000 pesos)
11. Lumpiang Shanghai
Spring rolls in the Philippines are known as Lumpiang Shanghai
Lumpiang is the Filipino name for fried spring rolls.

12. Smoothies
Fruit smoothies are a common street snack in the Philippines
There are plenty of tasty fruit Smoothies in the Philippines. Mango, strawberry, papaya… choose your
favorite!
13. Bangus
Bangus: Philippines grilled milkfish
Bangus is the Filipino name for milkfish, which is usually fried and served with soya or vinegar and garlic.
Price: $2 (60-80 pesos)
14. Tilapia
Grilled Tilapia in the Philippines. Photo by Niko (bit.ly/1PpoZU3)

Tilapia is a fish normally stuffed and cooked with tomatoes and other vegetables.
15. Mami
A plate of Mami in the Philippines
Mami is a soup with noodles, chicken, beef, pork, wonton dumplings, intestines and boiled egg.
16. Arroz Caldo
Filipino Arroz Caldo. Photo by flippinyank (bit.ly/1Kb77ut)
Arroz Caldo is a Filipino soup with rice, to be eaten hot.

17. Empanadas
Empanadas in the Philippines. Photo by Kirk K (bit.ly/22Xt6Ao)
Empanadas are the most popular street eat in Ilocos, Northern Philippines.
Prices: $0.5-1 (20-40 pesos)
18. Tocino
Tocino dish in the Philippines. Photo by Arnold Gatilao (bit.ly/1ZYoQ16)
Tocino is pork meat from the belly. It’s very popular in the Philippines.
19. Longanisa
Longanisa: Filipino sweet sausage
Longanisas are sausages with spices, usually preserved with garlic. They taste very sweet.

20. Balut
Balut: fertilized duck eggs
Balut is a developing duck embryo. It’s eaten after boiled.
21. Tapsilog
Traditional Filipino dish Tapsilog. Photo by Rocor (bit.ly/1N4YjGo)
Tapsilong is a Filipino a meal consisting of beef, garlic fried rice and fried egg. The beef is also called Tapa.
22. Ube
Filipino Ube dessert. Photo by Stephen Kennedy (bit.ly/1JHQ2gO)
Ube is a dessert made from boiled and mashed purple yam. It’s really sweet and tasty.
Price: $0.5-1 (30-50 pesos)
23. Turon
Filipino Turon. Photo by Gino Cartesiano (bit.ly/1UM4nsW)
Turon is a sweet banana spring roll. The banana is rolled on an eggroll wrapper and fried crispy with
glazed sugar.
Price: $0.20 (10-20 pesos)
24. Pan de Sal
Pan de Sal, the staple bread in the Philippines
Pan the Sal is the main bread in the Philippines. It’s almost like a main commodity in every household.
It’s a bread roll made of flour, eggs, yeast, sugar and salt. Commonly eaten with butter too.
25. Taho
Filipino Taho
Taho is a snack food made from fresh soft tofu and sago pearl. It’s very sweet.
26. Leche Flan
Traditional Filipino dessert Leche Flan
Leche Flan is a typical Filipino dessert made of eggs and milk, with soft caramel on the top.
27. Sugar apple
Custard apples
It’s the fruit of Annona squamosa.
Price: $1/kilo (40 pesos kilo)

28. Okoy
Okoy, Filipino shrimp fritters
Okoy or Ukoy is the Philippines’ version of shrimp fritters. Okoy is cooked by mixing very small shrimps
(with the heads and shells still on) with flour, cornstarch, egg batter and deep fried until it forms the
usual Okoy shape (see the image above). It can be paired with rice and any dish, and tastes really good
with vinegar and chili dip.
29. Kilawin
Spicy and sour Pork Kilawin
Kilawin is one of the tastiest dishes I have tried in small canteens (carinderias) in the Philippines. It is
grilled pork belly soaked in vinegar. This is great to eat with rice (like almost all the dishes in the country),
or as a snack when drinking beer.
30. Champorado
Champorado: typical Filipino breakfast of sweet chocolate rice
Champorado is one of the most common breakfast foods in the Philippines. It is rice cooked with cocoa
powder, with the option of adding milk and sugar for serving (which almost everyone does!) This truly
matches the Filipino culture of eating rice with most of their dishes. It’s also a favorite to eat during rainy
days. Champorado is usually homemade, but some street stores sell it too.
Price: $0.25 (20-30 pesos)
A lot of these Filipino street foods fall under my really cheap but delicious food radar!
Eating cheaply while traveling around the Philippines is actually very easy. If I had to pick a favorite, I’d go
with Sisig (number 4) and Palabok (number 6). I love paring those foods with rice and beer.
Regarding Balut, I have only tried it once to taste it. It’s a challenge, because not all foreigners can
actually eat it!
How about you?
What street foods would you like to try in the Philippines?
Hit us with your thoughts in the comments.
Buen viaje amigos!
Ruben from Gamin Traveler

Ruben Arribas is a Spanish traveler who has been to 70+ countries around the world. If you value real
cheap travel guides and offbeat destinations, he is your go-to guy. Read his tips and stories in Gamin
Traveler and join the community on Facebook and Twitter.
Article’s featured photo by Ian Sane
Tags: best street food philippines/filipino food/filipino snacks/filipino street eats/filipino street
food/must eat dishes philippines/philippines/pinoy food/pinoy streetfood/popular food
philippines/street eats philippines/street food/top foods philippines/traditional food philippines/typical
filipino streetfood/what's filipino food like
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#STREETFOOD Around the World
Breakfast Around the World
Top 10 Buffets in Manila Under P300
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(SPOT.ph) It used to be that buffets would be reserved for celebrations and other special occasions. A
ticket to unlimited enjoyment at a smorgasbord fetched for a hefty price tag. Not anymore. If your health
allows it, you can have it every day, in fact.
You may have your favorite mall or hotel buffet, but when money's a little tight, here are options around
Manila that will cost you less than P300 per head!
Finio Restaurant
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Finio Restaurant
Finio is a cozy 70-seater all-day buffet restaurant that serves eat- and drink-all-you-can Asian-Filipino
cuisine. Most of their customers are balikbayans, families, professionals, and barkadas who are out to
have a feast for an affordable price.
Price: P135 (breakfast, 6:30 a.m. to 10:30 a.m.); P265 (lunch, 11 a.m. to 2:30 p.m.); P295 (dinner +
Mongolian Bar, 6 p.m. to 10 p.m.)
Buffet Picks: Crispy Pata and Mongolian cuisine!
Other Deals: Bring 10 regular-paying guests on your birthday and the celebrator gets to eat either lunch
or dinner for free!
Finio Restaurant is at 220 Tomas Morato Avenue, Quezon City (415-1278); open daily from 6:30 a.m. to
10 p.m.
Love Desserts
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Love Desserts
Proud to be the first dessert buffet in the Metro, Love Desserts has been satisfying the cravings of
dessert lovers since 2011. Aside from their sweet treats, they also have snacks like lugaw and singkamas
with bagoong—because you need a little break to fully unleash your sweet tooth on their selection!
Price: P199. Customers are only allowed two hours in the restaurant. It comes with unlimited drinks, like
milk tea and ice-blended coffee.
Buffet Picks: Mille Crepe Cake, Cheesecake, Red Velvet Cake, Peach Bavarian Cream, Cream Puffs, Vanilla
Panna Cotta with Mangoes and Blueberries
Other Deals: Birthday celebrators should present a valid ID (with a birth date, obviously) to get a free
meal...so long as you bring at least one full-paying adult.
Love Desserts has branches at 915 Banawe Street, Quezon City (239-0745) and Pearl Drive Commercial
Center, Commonwealth Avenue, Fairview, Quezon City (427-1204 ); open daily from 11 a.m. to 11 p.m.
GPoint Smorgasbord and Bar
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GPoint Smorgasbord and Bar
GPoint looks like a pub more than anything else. Their affordable buffet features 13 cold dishes and 18
hot dishes, with American, British, Korean, Arab, Japanese, and Scandinavian pretty well represented.
Customers who want to work up an appetite (or take a little break) can play pool for free from 11 a.m. to
5 p.m.
Price: P299 (11 a.m. to 3 p.m., Monday to Saturday; 1 p.m. to 3 p.m., Sunday). This fee excludes drinks.
Customers are expected to be done after two hours, but they're pretty relaxed about this unless there's a
huge crowd.
Buffet Picks: Roast Pork, Meat Loaf and Bacon, Fish Kimchi, imported sausages, Buttered Shrimp, Fried
Chicken
Other Deals: Crazy Hours are from 3 p.m. to 5 p.m. and get your drinks for low, low prices. A bottle of
Tanduay Ice costs only P25 and their special drink for the day only costs P65.
GPoint Smorgasbord and Bar is at 510 Padre Faura Street, Ermita, Manila (310-2174); open from 11 a.m.
to 3 a.m. (Monday to Saturday) and 1 p.m. to 3 a.m. (Sunday).
Cafe Sweet Inspirations
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Café Sweet Inspirations
The restaurant has been around for over 22 years and has remained steadfast in satisfying their
customers with great food for good value. It's one of the oldest institutions along Katipunan Avenue, but
the dessert-oriented name may lead people to forget that this place serves a mean breakfast buffet.
Price: P230 (6:30 a.m. to 10 a.m., Friday to Sunday). This is inclusive of drinks. Shared plates will be
charged accordingly! There's a no-sharing, no-leftover rule.
Buffet Picks: Champorado, Arroz Caldo, Bibingka, Puto Bumbong, Beef Tapa, Crispy Dilis, Chicken Pork
Adobo
Café Sweet Inspirations is at 311 Katipunan Avenue, Loyola Heights, Quezon City (928-2557, 433-4200,
0917-705-7943); open daily from 6 a.m. to 11 p.m.
Somethin Fishy
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Somethin’ Fishy
The Mediterranean-styled Somethin’ Fishy at Easwood City Walk is something of a legend amond
students and working night owls for its midnight buffet. When it opened in August 2003, it was mainly an
a la carte seafood restaurant, offering fresh seafood items. It has since expanded its menu to include
lechon pork belly, beef tapa, and crispy pata, to name a few.
Price: P199 (Midnight and Morning Buffet, 12 a.m. to 10 a.m.); P299 (Lunch Buffet, Monday to Friday).
Customers have over 40 dishes to choose from. Drinks cost an extra P60 for the Midnight and Morning
Buffet.
Buffet Picks: Baked Ham, Burger Steak, U.S. Beef Tapa, Boneless Daing na Bangus, Fried Chicken,
Barbecue, Baked Macaroni, Pancake, Waffles, Lechon, Lechon Pork Belly, Crispy Pata, Bagnet, Kare-Kare,
Beef Kaldereta, Pata Tim, Mongolian Barbecue, Pork Spareribs, Beef Camto
Other Deals: Drop by with at least one friend during your birthday week. You can dine for free with a
valid ID.
Somethin’ Fishy is at Unit B2 and B3 Eastwood Citywalk, Bagumbayan, Quezon City. They’re open daily,
from 12 a.m. to 10 a.m., 11:30 a.m. to 2:30 p.m., and 6 p.m. to 10 p.m. For inquiries and table
reservations, contact 0917-822-3283, 421-6412, 421-6413, 421-2121.
Tramway
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Tramway
Tramway actually started in 2001 as an a la carte restaurant. When buffets came into fashion, Tramway
jumped on the bandwagon and became known as the affordable Chinese buffet, serving authentic
Cantonese cuisine.
Price: P258 (Shaw Boulevard and Roxas Boulevard branches), P238 (Timog branch), P228 (Banawe)
Buffet Deals: Steamed Fish, Mapo Tofu, Fried Wanton, Radish Cake, Ham Soy Kok, Sweet and Sour Pork,
Fried Chicken, Vegetables with Garlic
Click here for a list of Tramway branches.
Cabalen
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Cabalen
A well-known Filipino buffet restaurant in the country, Kapampangan-themed Cabalen first opened its
doors right after the EDSA Revolution. Its first branch was at West Avenue in Quezon City and now, it has
over 10 branches around Metro Manila as well as in the provinces!
Price: P298 (All-Filipino Regular Buffet). Add P60 for bottomless drinks.
Buffet Picks: Kare-Kare, Sisig, other Filipino favorites
Other Deals: If you're feeling a little rich, try their Filipino-Asian Buffet available at the SM Megamall, SM
Mall of Asia, and Robinsons Manila branches for P398.
Click here for a list of Cabalen branches.
Gillian Gail Dessert Buffet
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Gillian Gail Dessert Buffet
Spend your afternoon tea time at this dainty and chic café that serves unlimited dessert. Pasta and
snacks such as siomai, siopao, and squid balls are also included in the buffet!
Price: P299, inclusive of bottomless drinks such as brewed coffee, Twinings hot tea, iced choco, and iced
tea. You have three hours to finish your buffet dining!
Buffet picks: Fried Palitaw, Creme Brulee, French Macarons

Other Deals: Birthday celebrators should bring four full-paying adults availing the P299 to eat for free.
Bring a valid ID or your gift certificate, please!
Gillian Gail Dessert Buffet is at 3/F 317 Oracle Hotel and Residences, Katipunan Avenue, Quezon City
(294-6429); open daily from 11 a.m. to 11 p.m.
BigPlate
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BigPlate
BigPlate believes that Filipino food should be enjoyed in big, generous servings, as in a comprehensive
banquet. With this philosophy in mind, they make traditional Filipino food using ingredients and cooking
methods from around the world. The result is a unique but familiar line-up of offerings.
Price: P298 (Daily Fiesta Lunch Buffet, 11 a.m. to 2 p.m.)
Buffet Deals: Fried Chicken, Crispy Kare-Kare, BigPlate Lechon Kawali, Crispy Pata, Slow-Cooked Beef
Other Deals: Within two weeks of your birthday, dine there with three full-paying friends so you can
celebrate for free! Just bring a valid document to prove your birth date.
BigPlate is at the Caltex Compound, J. Elizalde corner Presidents Avenue, Parañaque City (659-1234, 836-
3832); open daily from 7 a.m. to 9 p.m.
Kowloon House
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Kowloon House
Kowloon House started operations in 1964 as a humble noodle and dim sum eatery in a garage. It quickly
gained a strong following over the decades and expanded its menu to include more filling Chinese
dishes.
Price: P295 (10:30 a.m. to 3 p.m., 5:30 p.m. to 10 p.m.), inclusive of bottomless Lipton iced tea
Buffet Picks: Pork Siomai, Jumbo Pao (combination of Asado Pao or Bola-Bola Pao and Sausage Pao)
Other Deals: Kowloon House is also known for being a go-to place for reunions and receptions. They
currently have Party Packages priced at P1,800 good for five to eight people and P2,800, good for 10 to
15 people. This package is inclusive of two hours' use of the videoke room and set meals.
Kowloon House’s buffet is available at their West Avenue (372-3685) and Matalino Street (371-7902),
Quezon City branches; open for 24 hours.
2017 Buffet Guide: Eat-All-You-Can Restaurants in Manila for P1,000 or Less
2017 Buffet Guide: Eat-All-You-Can Restaurants in Manila for P1,000 or Less
Wed, 5 Jul 2017 3:01 PM
Grab your favorite food buddies and ready your wallets and stomachs because we’re giving you an
updated list of some of the most affordable and satisfying buffet restaurants here in Metro Manila!
by The Click List
ClickTheCity
Grab your favorite food buddies and ready your wallets and stomachs because we’re giving you an
updated list of some of the most affordable and satisfying buffet restaurants here in Metro Manila.
Whether you’re into sushi or the well-loved lechon more, this list surely has something to satisfy your
many kinds of cravings. Rev up those big appetites for a gut-busting eat-all-you-can food adventure!
DESSERTS:
Love Desserts
Address: 915 Banawe St., corner Del Monte, Quezon City
Buffet Highlights: To those with a sweet tooth and just can’t get enough of cakes, crepes, crepe cakes,
Sylvanas, and halo-halo, Love Desserts is the place to be! While they have unlimited desserts, those who
want something that’s not sweet may choose from their selection of sandwiches and rice meals.
Rates: P229, but they’re on promo where diners get to avail of the dessert buffet for only P199 on
Mondays to Thursdays, from 11am to 3pm (Promo runs from January 16 to September 28, 2017)
INTERNATIONAL:
DADS World Buffet (DADS, Kamayan, and Saisaki)
Branches: 207 EDSA, Greenhills | 523 Merchant Bldg, Padre Faura, Ermita Manila | 15 West Avenue,
Quezon City | SM Megamall | Glorietta 3
Buffet Highlights: DADS feature a carving station for those who love steak, a seafood grill, and sections
solely for Chinese, Singaporean, Korean, Indonesian, Greek, Italian, Mexican cuisines, and more.
KAMAYAN is the buffet for people who want to indulge in Filipino cuisine, while SAISAKI is for those who
are huge fans of sushi, sashimi, and other Japanese dishes.
Rates with unlimited drinks:
DADS World Buffet (includes Kamayan and Saisaki):
Monday-Friday Lunch Special Price: P688 (reg. price is P888)

Monday-Friday Dinner Special Price: P838 (reg. price is P888)
Saturdays, Sundays, and Holidays Lunch and Dinner Reg. Price: P888
Children's Buffet Price: P380 (4ft to 4.6ft) | P330 (3ft to below 4ft) | free (below 3ft)
KAMAYAN Buffet
Monday-Sunday and Holidays Lunch and Dinner Reg. Price: P638
SAISAKI Buffet
Monday-Friday Lunch Reg. Price: P638
Monday-Friday Dinner Reg. Price: P738
Saturdays, Sundays, Holidaus Lunch and Dinner Reg. Price: P838
Vikings Luxury Buffet Restaurant
Branches: SM Mall of Asia | SM Megamall | SM Marikina | The Block at SM North EDSA | SM Jazz Mall |
SM BF Paranaque
Buffet Highlights: Said to feature one of the largest buffet area in the country, Vikings features over 400
dishes from Europe to Asia to America, prepared by their world-class chefs.
Rates:
Vikings Makati, Marikina, North EDSA, Megamall
Adult Weekday Lunch: P738 (+5% service charge)
Adult Weekday Dinner: P938 (+5% service charge)
Adult Weekends/Holiday Lunch and Dinner: P938 (+5% service charge)
Vikings Mall of Asia

Adult Weekday Lunch: P738 (+5% service charge)
Adult Weekday Dinner: P938 (+5% service charge)
Adult Weekends/Holiday Lunch and Dinner; P1138 (+5% service charge)
Buffet 101
Branches: SM Mall of Asia | New Glorietta | Robinsons Magnolia
Buffet Highlights: Buffet 101 takes pride in serving some of the world’s finest dishes in a 5-star, luxury-
hotel-like setting. Spoil yourself with their good selection of Asian and Western cuisine, as well as a
continuous serving of your favorite softdrinks, shakes, and draft beer.
Rates:
Monday-Friday Lunch: P699
Monday-Friday Dinner: P899
Saturday Lunch: P899
Saturday Dinner: P1050
Sunday and Holiday Lunch/Dinner: P1050
Buffet in Time Esplanade
Address: JT Centrale, 1686 Fugoso and Huertas Sts. Sta. Cruz, Manila
Buffet Highlights: Buffet in Time Esplanade or BITE is a fairly new buffet place which offers Western,
Japanese, and Filipino dishes. One thing that sets them apart from the other buffet restaurants is that
guests get to have a time limit to enjoy the buffet, depending on the price that they paid for.
Rates:
30 Minutes: P168
40 Minutes: P193
50 Minutes: P218
1 Hour: P243
2 Hours to Unlimited time: P368
ASIAN (Japanese, Korean, Chinese):
Sambo Kojin
Branches: SM Fairview | SM Megamall | Eastwood | EDSA | West Avenue | SM Southmall
Buffet Highlights: Sambo Kojin aims to give its diners a high-quality and an authentic Japanese and
Korean culinary experience, with its top-grade meat and seafood quality, and its grilling and food safety
technology. From your sushi to your grilled meat and japchae, anyone who's ever loved these two
cuisines will surely be in for a treat.
Rates:
West Avenue, SM Megamall, Eastwood, SM Fairview, SM Southmall
Monday-Friday Lunch Special Price: P688 (Reg. Price: P888)
Monday to Thursday Dinner Special Price: P838 (Reg. Price: P888)
Friday Dinner: P888
Saturday, Sunday, and Holidays Lunch and Dinner: P888
EDSA
Monday-Friday Lunch Special Price: P588 (Reg. Price: P788)
Monday-Thursday Dinner Special Price: P738 (Reg. Price: P788)

Friday Dinner: P788
Saturday, Sunday, and Holidays Lunch and Dinner: P788
Yakimix
Branches: Alabang Town Center | Greenbelt 3 | Robinsons Ermita | SM Mall of Asia | SM North EDSA |
TriNoman | Diosdado Macapagal Blvd, Pasay | The Podium | SM Masinag | Prime BGC
Buffet Highlights: Like Sambo Kojin, Yakimix is an eat-all-you-can Yakiniku and Korean Barbecue
restaurant. Aside from their meat cooked in a smokeless grill, they also serve sushi, sashimi, Korean, and
Chinese dishes.
Rates:
Monday-Friday Lunch: P588
Monday-Friday Dinner: P688
Saturday Lunch: P628
Saturday Dinner: P728
Sunday and Holidays Lunch and Dinner: P728
Tramway
Photo: Tramway/website
Branches: Tramway Tea House, Banawe | Tramway Garden Buffet, Timog | Tramway Buffet Plaza, Shaw |
Tramway Bayview Buffet, Roxas Boulevard
Buffet Highlights: Said to be one of the most affordable buffets in the country, Tramway started out as a
Cantonese restaurant serving ala carte dishes before it branched out to offer Chinese, Japanese, and
Filipino favorites.
Rates (2 hours allotted time)
Adult: P258
Kids (3ft to 4ft): P178
Kids (2ft to 3ft): P88
4 Seasons Buffet and Hotpot
Branches: SM Mall of Asia | Araneta Center, Cubao | SM Southmall
Buffet Highlights: From the ones behind VIkings comes 4 Season Buffet and Hotpot, where diners get to
customize their own hotpots using the freshes and the healthies ingredients which are available.
Rates (+5% service charge):
Adult Weekday Lunch: P688
Adult Weekday Dinner: P888
Adult Weekends/Holiday Lunch and Dinner: P888
Shaburi Japanese Shabu-Shabu
Address: Uptown Mall, BGC
Buffet HIghlights: Diners get to choose from the different kinds of meat they offer, and from there, they
may customize their shabu-shabu by picking from the fresh vegetables and side dishes available at the
buffet table. Drinks and desserts are also unlimited, but the catch is that they only have 90 minutes to
enjoy everything.
Rates:
Regular Shabu
Weekday Lunch: P499
Dinner, Weekends, and Holidays: P599
Special Shabu
Weekday Lunch: P789
Shaburi Wagyu
Weekday Lunch: P1249
Special Wagyu
Weekday Lunch: P1599
Tong Yang Shabu-Shabu and Barbecue Restaurant
Photo: Tong Yang/website
Branches: Jupiter, Makati | SM Megamall | SM Fairview | Centris Walk | Robinsons Manila | Promenade
Greenhills
Buffet Highlights: Aside from their selection of Chinese, Japanese, Korean, and Filipino appetizers, Tong
Yang lets diners customize their hotpots and/or shabu-shabu - from the soup base to the vegetables,
meat, and seafood they add to make it tastier.
Rates:
SM Megamall, Centris Walk, Jupiter, Promenade
Shabu-Shabu & Grill Lunch Buffet: P545

Shabu-Shabu Only: P575
Shabu-Shabu & Grill Dinner, Weekends, and Holiday Buffet: P645
Robinsons Manila
SM CITY FAIRVIEW
Lee Hak Unlimited BBQ Restaurant
Address: Pioneer Center corner United St., Kapitolyo, Pasig, Metro Manila, Philippines
Buffet Highlights: While Lee Hak also has an ala carte option, it's best to try their unlimited KBBQ so you
get to taste both their marinated and unmarinated meat. Their banchan are also refillable so you get to
enjoy your meat with these equally filling dishes.
Rates:
Weekdays Lunch: P329
Weekdays Dinner: P369
Weekends and Holiday Lunch and Dinner: P399
Samgyupsalamat
Branches: Leon Guinto, Manila | Banawe, Quezon City | Kapitan Tikong, Malate Manila
Buffet Highlights: Like the other KBBQ places, diners may choose the unlimited bbq promo during lunch
or dinner, and you will also be treated with unlimited refills of rice, soup, vegetables, and banchan.
Rates:
Lunch BBQ: P399 (Pork only) | P449 (Pork and Beef)
Dinner BBQ: P449 (Pork only) //P499 (Pork and Beef)
Cabalen
Branches: West Avenue | TriNoma | Market! Market! | Alabang Town Center | Glorietta 2 | SM North
EDSA | SM Fairview | SM Mall of Asia | SM Megamall | Robinsons Manila
Buffet Highlights: Cabalen, which means fellow in Capampangan, serves dishes that hail from Pampanga.
While most of the branches focus on serving Filipino specialties, there are also some branches which
have expanded into serving Asia dishes like sashimi and dim sum.
Rates:
West Avenue, TriNoma, Market! Market!, Alabang Town Center, Glorietta 2, SM North EDSA, SM Fairview
Adults All-Day Buffet: P298 + VAT
Kids All-Day Buffet: P166.88
Filipino-Asian Buffet at SM MOA, SM Megamall, Robinsons Manila
Adults All-Day Buffet: P398
Kids All-Day Buffet: P270
Chef Laudico Guevarra's
Address: 387 P. Guevarra St. cor. Argonne St., Addition Hills, San Juan, Metro Manila, Philippines
Buffet Highlights: Guevarra's is a homey buffet restaurant which serves Filipino dishes like Kare-Kare,
Chili Garlic Crab, Callos, and pinakbet bagnet. They also feature a carving station which has roast beef,
pork bagnet, roast chicken, and lechon.
Rates:
Weekday Lunch: P399 + VAT
Weekday Dinner: P499 + VAT
Weekends and Holidays: P599 + VAT
Charaptor
Branches: Kamagong Street, Makati | SM Mall of Asia
Buffet Highlights: Charaptor is the place where people can unleash their intense carnivore selves. Diners
get to pick whether they want the place's ala carte steaks or the unlimited bbq option, where they get to
choose the meat they want and how many they want of it!
Rates:
Makati Branch
Dinner (Monday to Sunday and holidays): P490
Kids 3ft to 4.6ft: 50% off on adult rate
Kids 3ft and below: free
SM MOA Branch
Adult Lunch (Friday to Sunday): P690
Adult Dinner (Monday to Thursday): P690

Adult Dinner (Friday to SUnday and holidays): P790
Kids 3ft to 4.6ft: 50% off on adult rate of the same day
Kids 3ft and below: free
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Booky
17 of the Best Unlimited Eats and Drinks Around Metro Manila
Nicole Serrano
2 months ago
Eat and drink all you can!
Admit it, we Filipinos are suckers for fiestas, buffets, and anything UNLIMITED. Busog + sulit, that’s the
ultimate goal, which means it’s OUR goal as well. So we’ve decided to compile a list of restaurants who
are secretly (not anymore!) offering unlimited food deals that have no expiry date. Save up some money,
tag your friends and prepare your belly for a feast of your life.
Update: Check out the Top 10 Most Loved Restaurants in Metro Manila for this month
DRINK-ALL-YOU-CAN
Unlimited Margarita – Tittos Latin BBQ & Brew
Tittos Latin BBQ & Brew by Chef Jerwyn Rabo is a fun, gastronomic fusion of the Filipino cuisine, with a
Latin American twist. Check out our full feature here.
Available: Everyday!
Price: ₱399/head
View menu
16 East Capitol Drive, Kapitolyo, Pasig
(02) 532-3414
Unlimited Margarita – Su Casa
Su Casa, which was taken from the famous expression ‘Mi Casa Es Su Casa’ that means, ‘My house is
your house’, is a Mexican joint known for their authentic Mexican fares. Order some tacos, burritos and
ribs and pair with their Unlimited Margarita.
Available: All day, everyday
Price: P250/head
Photo from @sucasaph
Reservations are accepted
View their menu
Aguirre Compound, Multinational Avenue, Multinational Village, Moonwalk, Paranaque
(02) 805-0373
Unlimited Wine – En Tirage
En Tirage is a wine and beer restaurant inspired by the founders’ love for wine, food, and chit-chat. They
offer unlimited wine promos and you can build your own deli platter to pair with your vino, as well as a
wide menu with all-day breakfast, steaks, pizza, and more. Read our full feature here!
Available: Wednesday, Saturday, and Sunday
Price: Php 499 for Italian Wine and Php 590 for Californian Wine
Photo from Booky
G/F Unit 6 Bldg C, Mandala Park, Shaw Blvd, Pleasant Hills, Mandaluyong
(0956) 720-8710
Unlimited Wine – Grape Escape
Grape Escape is a wine lounge and kitchen and is the first of its kind in Maginhawa. The restaurant serves
some traditional Italian and Spanish favorites as well as fusion dishes.
Available: Everyday!
Price: P499/head
Photo from Booky
View menu
99 Maginhawa Street, Teacher’s Village, Quezon City
(02) 405-2546
Unlimited Wine – Vanderlust
For the globe trotters, aspiring travelers and explorers, Vanderlust is the only bistro that flies you around
the world with its affordable luxurious treats such as the 300 year old German pastry Schneeballe,
Tuscan favorite Bistecca alla Fiorentina, Spanish cheese from the La Mancha region, and many more.
Read our full feature here.
Available: Everyday, except from 6pm-8pm
Price: Starts at ₱399/head
Photo from @konyoqueen
View menu

100 Sct De Guia cor Tomas Morato, Sacred Heart, Diliman, Quezon City
(02) 954-0401
Unlimited Sangria – Eight Coffee by UCC
Eight Coffee is a partnership between Japanese coffee giant UCC and Rockwell group. Located at the
newly launched 8 Rockwell building, Eight Coffee serves all-day breakfast as early as 7AM, Japanese-
infused pastas and light dishes and UCC’s signature beverages. At night it turns into a bar that offers
unlimited Sangria!
Price: P350/head
Insider tip: Enjoy Buy 1 Get 1 Nitro Draft Cold Brew and more with Booky! Read more here.
Photo from @discovermnl
DOWNLOAD APP & CLAIM COUPON
View their menu
2/F 8 Rockwell, Hidalgo Drive, Rockwell, Makati
(02) 771-2718
Unlimited Sangria – Tortuga
Katipunan’s tropical inspired bar Tortuga serves a selection of grub, cool drinks, and fine company. They
also cleanse palates with their unlimited sangrias in the hot afternoons.
Check out: The Ultimate Guide to the Coolest Bars Around Katipunan
Available: Everyday, 3PM-6PM
Price: P300/head
Photo from @tortugaph
View menu
42 Esteban Abada, Katipunan Ave, Loyola Heights, Quezon City
(0995) 590-8803
EAT-ALL-YOU-CAN
Unlimited Samgyeopsal – Namoo House
Namoo House is the local franchise of Maple Tree House, a popular Korean BBQ restaurant from Seoul,
Korea. It offers value-for-money premium meat cooked on a charcoal grill. The restaurant is known for
their smokeless grill setup and pre-weighed meat servings that range from samgyeopsal, galbi,
marinated and premium meat offerings.
Available: Lunch on M-Th, January 22-February 24
Price: P650/head
Photo from Namoo House
View menu
G/F Uptown Parade, 38th Street Corner 9th Avenue, Fort Bonifacio, Taguig
(02) 946-3733
Unlimited Dimsum – Xin Tian Di
Xin Tian Di, which literally means ‘New Heaven and Earth” is an authentic Chinese restaurant that is
known for their delectable dishes and Unlimited Dimsum promo, which not includes dim sum but also
Sliced Beef Noodle Soup and their signature Ampalaya Butchi. See photos here.
Available: Lunch, 11:30AM-2:30PM
Price: P1,188/head
Photo from @xintiandiofficial
View their menu
4/F Crown Plaza Galleria Manila, Ortigas Ave, Ugong Norte, Quezon City
(02) 395-2635
Unlimited Hot Pot – Four Seasons Hot Pot
Four Seasons Hot Pot takes on the hot pot buffet concept, with a wide variety of vegetables, meat,
seafood, broth and other toppings to choose from. Enjoy this great deal for only P688 for lunch and P888
for dinner during weekdays, P888 lunch and dinner during weekends.
Available: Everyday
Price: P688 for lunch, P888 for dinner on weekdays / P888 lunch and dinner on weekends
Foodies in San Juan can also go for more affordable rates at Huat Pot.
Photo from @christiannong

View their menu
Bldg. E, SM by the Bay, SM Mall of Asia, Pasay
(02) 831-7777
Unlimited Paella – Black Olive Cerveceria
Owned by Chef Carlo Miguel of Draft Gastropub, Black Olive Cerveceria serves Continental dishes and
European draft beers. They’re also known for their Paella so when we heard about their promo, we just
had to include them in this list.
Available: Lunch, 12NN-3PM / Dinner, 6-9PM
Price: P250/head
More restaurants to check out at Capitol Commons, here.
Photo from @blackoliveph
View their menu
Capitol Commons, Meralco Ave cor. Shaw Blvd, Oranbo, Pasig
(02) 633-2071
Unlimited Tempura – Tokyo Tempura
Tokyo Tempura is one of the food stalls at Gastro Park Kapitolyo Food Park serving deep-fried battered
tempura snacks such as shrimp, hot dogs, and even dynamites.
Price: P199/head
Photo from @emeweyyy
View their menu
View all branches
Unlimited Korean BBQ – Samgyupsalamat
Samgyupsalamat is a Korean BBQ restaurant popular for their Grill-All-You-Can during weekends, with
two packages to choose from:
Unli 1 includes Daepae Samgyup, Bujib Samgyup, Moksai (Kasim), Denjang-Jjigae, Gyeran-Jjim and Plain
Rice.
Unli 2 includes Daepae Samgyup, Buljib Samgyup, Moksal (Kasim), Denjang-Jjigae, Plain Rice, Kimchi
Samgyup, Moksal-Galbi, Beef Boolgogi, Gyeran-Jjim.
Available: Weekends|Happy Hour Promo – 11:00 am – 3:00 pm,12:00 am – 5:00 am
Price: P430/head (Set 1), P530/head (Set 2)|Happy Hour Unli 1 (380/head), Happy Hour Unli 2
(480/head)
Photo from @abbeysore
View their menu
View all branches
Unlimited Wagyu – Urameshi-Ya
One of Little Tokyo‘s hidden gems, Urameshi-Ya is popular for their unlimited yakiniku, which includes
scallops, shrimps, oysters, sausages and everyone’s most favorite Wagyu cubes!
Available: Mondays-Wednesdays, 5PM onwards (Time limit: 45mins. to get all the food you can finish)
Price: P500/head
Photo from @freidadeguzman
View their menu
Little Tokyo, 2277 Chino Roces, Pasong Tamo, Legazpi Village, Makati
(02) 813-2210
Unlimited Japanese BBQ – Tajimaya
Tajimaya is one of Rockwell Center’s most underrated and secret gems. It offers affordable eat-all-you-
can premium meats and seafood on charcoal grill. Includes: beef, pork, chicken, cuttlefish, special
sausage, shrimp, salad, rice, squid roll, kimchi, bottomless iced tea.
Available: Monday-Friday, 11AM-2PM
Price: P599/head
Photo from @deynawhils
View their menu
View all branches
Unlimited Crabs – Crab n Crew
This little seafood shack specializes in serving large crabs for a very reasonable price. It is most popular
for its crab-all-you-can promo, which comes with rice and iced tea. Stone are provided for smashing crab
shells. Children under 4ft can go unli for only P300. Other seafood bags available: mussels, shrimps,
clams and squid.
Available: Everyday
Price: P799/head, P300/children under 4ft.
El Cangrejo in Tomas Morato also offers unlimited crabs & steaks (P895/head), oysters and wine
(P645/head) on weekdays.
Photo from @claudlim
View their menu
77 Visayas Ave, Quezon City
(02) 709-3740
Unlimited Mongolian – Nomads BBQ + Refuge
Nomads BBQ + Refuge is the newest addition to the growing Jupiter food strip that offers build-your-own
Mongolian bowls. Start by choosing rice or noodles, then pick from their wide variety fresh chopped
vegetables, spices, meats and top if off with sauces like mongolian, curry, or signature miso butter.
Available: Everyday, 7-10PM
Price: P555/head
Foodies around Katipunan area can visit Cafe Sweets Inspiration for unlimited Mongolian at only
P370/head.
Photo from @subkatomik

View their menu
G/F Valdecon Bldg, 20 Jupiter Corner Antares St, Bel-Air, Makati
(0927) 959-3437
Hungry for more? Just check out our blog, The Booky Report for more posts like this! Don’t forget to tag
us on Instagram @bookyapp and use #BookyManila when you dine out, to get a chance to be featured in
our future posts!
We won’t judge if you do this at these restaurants.
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VIDEO
6. Manila cocktails
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8 Pictures
DESTINATION PHILIPPINES
Revolution and rum: 18 drinks inspired by the Philippines
Cheryl Tiu, for CNN • Updated 9th July 2014
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Editor's Note — CNN Travel's series often carries sponsorship originating from the countries and regions
we profile. However, CNN retains full editorial control over all of its reports. Read the policy.
(CNN) — San Miguel may be the Philippines' national beverage, but there's more to the islands' drink
culture than a 100-year-old beer.
The flavors of the Philippines -- its tastes, ingredients, even tributes to landmarks -- are increasingly
being used in craft cocktail concoctions.
Here are 18 bar favorites now being served in Manila.
1. Mojito de Mayon
Created in honor of the Mayon Volcano, a famous cone-shaped volcano in the Philippines province of
Albay, Aracama's Mojito de Mayon is made with vodka, sugar syrup and muddled lime then topped with
a cone of shaved ice.
It comes in strawberry, cherry, passion fruit and mango flavors, but the strawberry is recommended as it
makes the drink look like there's lava erupting from the "volcano."
Aracama, The Fort Strip, Bonifacio Global City, Taguig; +63 917 861 2702; P280 ($6.50)
2. Panutsa Old Fashioned
The Raffles Makati Long Bar has given the classic old fashioned a twist.
Along with the usual bourbon, orange bitters and orange peel, bartenders throw in some panutsa, a local
palm sugar commonly found in the province of Batangas.
The panutsa is melted into liquid and used as a sweetener, which adheres to the hotel's mantra of being
"locally authentic."
Raffles Makati, 1 Raffles Drive, Makati Avenue, Makati; +63 2 555 9777; P380
3. Gin Pom Pi
This concoction served at Museum Cafe/Kabila features pomelo-infused gin, fresh calamansi (Philippine
lime) juice, cucumber juice, Palawan honey and lots of fresh pomelo shreds.
Garnished with two cucumber sticks, it should fill at least one serving of your daily fruit and veggie
requirements.
Museum Café/Kabila, G/F Greenbelt, 4 Makati; +63 2 757 3000; P225
4. Mango Mojito
Mango Mojito at Las Flores.
Mango Mojito at Las Flores.
Cheryl Tiu/CNN
Hong Kong-based bartender Giancarlo Mancino, known for his cocktails at 8 ½ Otto e Mezzo Bombana
and Il Milione, created his first Filipino cocktail for Las Flores, a Spanish tapas restaurant.
His mango mojito isn't a typical fruit shake.
The mangoes -- which come in large juicy slices -- are used to accent the drink, made from Don Papa rum
(a premium local rum aged for seven years in oak barrels of Mount Kanlaon in the sugar capital of
Negros), calamansi, syrup and garnished with mint.
Las Flores, G/F, One McKinley Place, 25th Street, Fort Bonifacio, Global City; +632 552 2815; P1,800 per
jug
5. Halo-Halo
Named after the beloved Filipino desert, which means "mix mix," the cocktail version blends ube (purple
yam), jackfruit, beans, jellies and condensed milk.
What makes it more fun than the original is the addition of lambanog (coconut wine).
Fun, filling and you get a slight buzz from the coconut wine.
Salon de Ning and The Bar, Peninsula Manila, corner of Ayala and Makati Avenues, Makati; +632 887
2888; P290
Manila Sunshine by Makati Shangri-La.
Manila Sunshine by Makati Shangri-La.
Courtesy Makati Shangri-La
6. Manila Sunshine
The Department of Tourism recently asked the Shangri-La hotel to create a signature drink to define the
city of Manila and promote the Philippines as a top destination to visit.
The result: Manila Sunshine.
What makes this one distinctly Filipino is the lambanog base, an ingredient mostly produced in the
province of Quezon.
It also has the tropical flavors of pineapple and mango with a tinge of triple sec and dark Tanduay rum.
The cocktail is garnished with tanglad, or lemon grass (it's the swizzle stick) and sliced pineapple.
It's nice, thick and frothy -- refreshing to drink by the pool or the beach -- and also available at Shangri-La
Mactan in Cebu and Shangri-La Boracay.
Makati Shangri-La, Ayala Avenue corner Makati Avenue, Makati City; +63 2 813 8888, P250
7. Las Islas
Vask, a modern Spanish restaurant and bar, features cocktails named after cities in its motherland and
colonies.
As a tribute to the Philippine islands Vask has created Las Islas, a refreshing drink similar to a mojito.
It's made with light rum, triple sec, peach schnapps, mint and muddled mangoes, for a tangier taste.
Vask, 5/F, Clipp Center, 11th Avenue Corner, 39th Street, Bonifacio Global City, Taguig; +63 915 507 7047;
P230
8. Spiked Sago't Gulaman
At Fresh, the Filipino dessert of tapioca pearls (sago) and gelatin (gulaman) is turned into a cocktail with
the addition of rum and amaretto.
"It's what makes sense given the flavor profile of brown sugar and syrup," explains beverage manager
Lee Watson, who created the drink.
"I also didn't want it to be straight water and sugar, so I added a bit of lemon/citrus that turns it into a
cocktail."
Best consumed with a spoon in hand so you can scoop up the tapioca pearls and gelatin.
Fresh, Solaire Resort & Casino, Entertainment City, Aseana Avenue, Tambo, Paranaque City; +63 2 888
8888; P420
9. Makati Sling
A version of Raffles' Singapore Sling, Raffles Makati's Makati Sling is a frothy mix of tropical flavors with
the base flavor of pineapple.
Served in the Singapore Sling glass, it includes lime and pineapple juice mixed with Tanqueray Ten gin,
cherry blossom, Grand Marnier, Benedictine and Angostura bitters that have been whipped into foam
and topped with 24k gold flakes.
Long Bar, Raffles Makati, 1 Raffles Drive, Makati Avenue, Makati;+63 2 555 9777; P680
10. Calamantini
The local lime is the prime ingredient in this cocktail, served at the Mandarin Oriental Manila.
It tastes like calamansi juice -- a preferred drink for the sick -- and is tart and citrus-y.
Martinis Bar, Mandarin Oriental Manila, Makati Avenue, Makati; +63 2 750 8888; P480
11. Philippine Myth
Sofitel's tribute to the Philippines is made of coconut, pandan and lychee and can be spiked with rum or
vodka.
The bar also does a nice non-alcoholic version.
Le Bar and La Veranda, Sofitel Philippine Plaza, CCP Complex, Roxas Boulevard, Pasay City; +63 2 551
5555; P348
12. Isaac of the Bay/The Noli
The Curator, a third wave multi-roaster cafe and cocktail bar, views both coffee and cocktails as art form,
science and craft.
The bar pays strict attention to the origins of every ingredient, from coffee beans and liquor to bitters
and fruits.
Isaac of the Bay mixes coffee -- local beans sourced from Hineleban, Bukidnon, roasted by co-owner Sly
Samonte -- with Don Papa Rum, butterscotch liquor, local honey, lemon, sarsaparilla bitters, egg white
and sprayed vanilla.
With each sip, the flavor profile changes.
First it's lemon froth and butterscotch.
As you go deeper into the drink, the depth of the coffee brings out the vanilla and citrus.
The Noli, a tribute to national hero Jose Rizal's classic novel "Noli Me Tangere," substitutes rum with
bourbon.
In this one, the chocolate notes of the coffee are enhanced.
Those with a sweeter palate should opt for the Isaac of the Bay, while The Noli will suit those who prefer
chocolate and earthy flavors.
The Curator, Unit 2 Upper Ground Floor, Legaspi Park View Condominium, C. Palanca, Makati; +63 917
585 9005; P550/ P500
13. Papaya Margie
"This is our localized version of a proper margarita," says Niner Ichi Nana's mixologist and co-owner
Erwan Heussaff, who trained with Din Hassan of Bitters and Love in Singapore.
"As kids in the Philippines, we eat our papaya with calamansi and sugar, so we translated this into a
cocktail, with a margarita-style drink."
Sticking with the childhood theme, the drink features an eggshell (from the egg white of the drink) as a
Papaya Margie garnish, filled with local cookies that are found in most sari-sari stores.
Niner Ichi Nana, G/F, The Globe Tower, 32nd Street corner 7th Avenue, Bonifacio Global City, Taguig; +63
917 876 9999; P300
14. Fierce Pinay
With its large selection of imported craft beers, Jim Araneta's Global Beer Exchange is already popular
among the lager-guzzling crowd.
Now, cocktail fans have something to look forward to, with the brand's Bottle Shop offering a new menu
concocted by mixologist Larry Guevarra.
The Fierce Pinay is a refreshing blend of vodka, triple sec, caramelized ampalaya (bitter melon) and fresh
calamansi juice, which, as the name implies, is a tribute to the modern day Filipina -- "fierce but sweet at
the same time."
The Bottle Shop and Global Beer Exchange, Tritan Ventures Building, Paseo De Magallanes Center,
Magallanes, Makati; +632 895 6175; P300
15. Weng Weng

Weng-weng is Filipino slang for someone who is completely intoxicated.
When you find out how many ingredients are tossed into the cocktail of the same name, it makes sense.
The drink, which normally has about six kinds of alcohol -- rum, gin, vodka, tequila, brandy, scotch -- is
mixed with orange and pineapple juice and grenadine.
This one's popular with the brave, younger set and available in most bars in the Philippines.
The version served at URBN Bar and Kitchen is reliably good -- and strong.
URBN Bar and Kitchen, 3/F, Fort Pointe II Building, 28th Street, Bonifacio Global City, Taguig; +63 917 564
9333; P258
The Ube Martini includes purple yam, cranberry and vodka.
Cheryl Tiu/CNN
Cheryl Tiu/CNN
16. Ube Martini
For Salon de Ning's Ube Martini, ube (purple yam) is blended into a light, slightly milky liquid then mixed
with cranberry and vodka.
Salon de Ning and The Bar, Peninsula Manila, corner of Ayala and Makati Avenues, Makati; +632 887
2888
17. Bonifacio Sour
This cocktail was created for 'Cue by barman Enzo Lim of New York City's Jeepney and Maharlika, as a
tribute to the founding member and martyr of the Katipunan, the Philippine revolutionary society
founded in the 1890s when the country was still under Spanish rule.
The bar is located in an area of The Fort named after the Filipino hero (Bonifacio High Street and
Bonifacio Global City).
Lim is a Philippines history nerd born on the same day that the father of Philippine Revolution was
executed in 1897 (May 30).
It's a traditional cocktail with Buffalo Trace Bourbon, lemon, calamansi, egg white and a red wine float
for touches of bitterness and color.
'Cue, Lower G/F, Bonifacio High Street Central, 7th Ave corner of 30th Street, Bonifacio Global City,
Taguig; +63 2 621 4052 and +63 917 899 2283; P295
18. Puto Bumbong Ale
Though not a cocktail, we couldn't leave out Puto Bumbong Ale.
For this one, the purple glutinous rice cake popularly served as a Christmas dessert has been
transformed into a beer.
Created by Allan Agala, who has a small DIY home brewery where he creates 5.7% alcohol ales in 750ml
bottles, this seasonal beer will be released again in September 2014.
Other recent creations of Agala include 7107 City Ale (a refreshing session ale named after the country's
number of islands) and Halo-Halo Ale, an indigenous Pinoy-style summer ale, a tribute to the famous
Filipino dessert that mixes 12 ingredients.
Past creations include the Bicol Express Wild Chilli Ale, inspired by a spicy pork dish cooked in coconut
milk and bird's eye chili, which will also reappear in September in time for the Peñafrancia Festival in
Naga City, Bicol.
Available at The Bottle Shop, Tritan Ventures Building, Paseo De Magallanes Center, Magallanes, Makati;
+63 895 6175; P480 ($36) per 750ml bottle
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Lumpia (Fresh / Fried)P260Tinapa / Kesong Puti / Tomato Ensalada / Salted Egg / Lettuce
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TunaP200Gensan Tuna / Wansoy / Green Bell Pepper / Red Bell Pepper / Ripe Mango / Togarashi
TanigueP200Cane Vinegar / Ginger / Shallots / Red Bell Pepper / Spring Onion / Wansoy
Lapu-LapuP200Cane Vinegar / Mandarin Orange / Wansoy / Lemon
Kinilaw PlatterP350Your choice of 3 kinds of kinilaw
Tortang TalabaP280Kalibo Oyster / Mushroom / Togue / Spring Onion / Japanese Mayo / Arugula Salat
Pusit Ala PobreP200Sauid / Sauid Ink / Garlic Confit / Spring Onion
SisigP350Fried Oyster Sisig
SisigP360Lechon Oyster Sisig
Kare-Kare WingsP2606 pcs wings / Kare-Kare Glaze / Buttermilk Ranch Dressig / Singkamas & Manga /
Bagoong
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FOOD
15 ice-cold drinks to get you through summer
The Blue Dream, the Mabuhay Smoothie, the Calamansi slushie, and more from restaurants around the
metro
Rappler.com
Published 3:45 PM, April 06, 2015
Updated 12:50 PM, April 13, 2016
MANILA, Philippines – Summer too hot to handle? Let's take a look at these drinks from restaurants
around the metro that just might be the key to cooling you down.
1. The fruit safari from Balboa (P138 by the glass, P268)
Orange, strawberry, lime, and cucumber in soda water. Order by the glass or get a carafe to share with
friends. The rest of the menu is also full of interesting drinks you can try.
2. Calamansi slushie (P95), Craft Coffee Revolution (Katipunan)

Sweet-sour and ice cold, this slushie isn't available in all the Craft branches across town. The one
photographed above is from the one in Loyola Heights, just off Katipunan Avenue.
3. Iced latte, Craft Coffee Revolution (P140)
But of course, Craft is best known for their coffee. On a really hot day, you can't go wrong with the iced
latte, or choose from a variety of their specialty coffee.
4. Pink lemonade (P150), CO/OP Manila
There is so much to love at CO/OP, right along A. Mabini in San Juan. Shop while sipping coffee as all the
knickknacks for sale are spread around the store, and on the walls. Don't forget to get the pink
lemonade, made with strawberry bits, presented in a sizeable mason jar.
5. Mint-jito (P165), 8cuts Burger Blends
You can order it without the alcohol too, and it's a great alternative when you want something to go with
your burgers and onion rings that isn't as heavy as a milkshake.
6. Green tea mojito (P195), 7.) peach lychee shake (P175), 8.) Passion fruit house tea (P195), 9.) Iced
mint tea (P185), Florabel
The new mall Estancia is filled with great food options, and Florabel is no exception. The beverage menu
is as varied as the entree menu. Photographed above are the green tea mojito (mint with pineapple) and
the peach lychee iced shake – tastes delicious as it sounds.
The iced teas are beautiful, too – these two below come with a scoop of sorbet that melts slowly into
your drink.
10. Mabuhay smoothie (P177), Limbaga 77
There's a beautiful house-turned-restaurant along Scout Limbaga Street in Quezon City. Don't miss the
pretty location with its exposed brick walls and spacious interiors – and don't miss the mabuhay
smoothie, coconut milk blended with pineapple and celery.
11. The Blue Dream (P240) at Wildflour
When all you want is a straight up smoothie with a slightly sour kick, courtesy of the yogurt.
12. Thai iced tea (P128), Tuan Tuan
This is a favorite to order at many Asian restaurants. Order this along with other highlights at Tuan Tuan,
perhaps to pair with their spicier dishes like the laksa noodles.
13. Honeydew shake (P125) and 14.) Almond Roca Mocha (P125), Jeepney bistro
Photo by Manman Dejeto/Rappler
Photo by Manman Dejeto/Rappler
Being at this hideaway along Esteban Abada Street in Quezon City is almost like being in 3 different
restaurants at once – Jeepney for Filipino turo-turo favorites, Ceviche for Mexican fare, or Coffee and Tea
Bar for dessert and drinks, like these two photographed above.
15. The drinks at Juju Eats
Pick one up on the go or pour one over ice for a treat. From left: the Spicy Limonada (lemon, honey,
cayenne pepper, water), the Red Giant (red beets, carrots, lemon and ginger, pineapple), andbuko juice
(coconut water).
Have any favorites to share? Let us know in the comments below. – Rappler.com
All photos except Jeepney Cafe by Wyatt Ong/Rappler
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IMAGE Henna Yu
(SPOT.ph) 'Tis the season of the potluck, which means that at least one person is going to bring a bilao of
pancit to that next party. A dish introduced by the Chinese, we Filipinos have since adapted the noodle
dish to our own tastes, resulting in variations like canton, Malabon, and palabok. Despite each kind
having its own unique sauces and toppings, a good pancit dish should have the right balance of sauce,
toppings, and noodles, plus loads of flavor without the umay factor. If you’re still looking for the perfect
pancit dish to bring to your potluck party, we scouted some of the best panciterias around the Metro for
the best they have to offer.
All SPOT.ph Top 10 lists are researched, paid for, tested, and selected by the writers and editors. They are
discreetly conducted without any notice made to the restaurants or their owners.
Share
IMAGE Henna Yu
10. Pancit ng Taga-Malabon's Pancit Malabon
Pancit ng Taga-Malabon has become a household name when it comes to pancit served in a bilao. Their
version of pancit Malabon is more on the dry side and while their toppings are modest in number, the
tinapa, chicharon, and squid make up for it with flavor. Their sauce also has a hint of zest even without
calamansi.
Prices range from P320 for three persons to P1,100 for 20 to 25 persons.
See a list of Pancit ng Taga-Malabon branches.

Share
IMAGE Henna Yu
9. Lola Idang's Original Pancit Malabon
For classic pancit Malabon, Lola Idang's is a reliable bet. The sauce is mildly flavored especially when
compared to other pancit Malabon, but the trick is to get all the toppings—squid, shrimp, vegetables,
and chicharon—with the noodles and sauce to get a flavorful bite. There is just enough sauce to cover
the noodles without turning it soggy, which is perfect if you like your pancit noodles with a bit of bite.
Prices range from P150 for two persons to P825 for 20 persons.
See a list of Lola Idang's Original Pancit Malabon branches.
Share
IMAGE Henna Yu
8. Ineng's Special Barbeque's Pancit Mixed
While this restaurant has made a name for itself with their pork barbecue, their pancit is also worth a
try. The Pancit Mixed is a mix of canton and bihon noodles cooked in a slightly sweet sauce, with
vegetables and generous servings of pork liver that provide a mild smokiness, reminiscent of their
barbecue.
Prices range from P197 for two to three persons to P1,255 for 18 to 20 persons.
Ineng's Special Barbeque is at Market! Market!, Bonifacio Global City; 2/F Sky Garden, SM City North
EDSA, Quezon City; G/F, Dela Rosa Car Park 1, Dela Rosa Street, Legazpi Village, Makati City; Petron Gas
Station, Katipunan Avenue, Quezon City; S/F, Ayala Fairview Terraces, Maligaya Road corner Quirino
Highway, Novaliches, Quezon City; Wilcon City Center, 121 Visayas Avenue, Project 8, Quezon City; 2/F
SM Center Sangandaan, South Caloocan, Caloocan City; and Food Court, UG/F, Fisher Mall, Quezon
Avenue, Del Monte, Quezon City.
Share
IMAGE Henna Yu
7. Luyong's Pancit Canton
This Marikina favorite is known for their Chinese food with a Filipino twist. Their Pancit Canton is very
saucy, resulting in a dish that is extremely flavorful (enough that you'd be tempted to pair it with rice).
They're also generous with their toppings, with lots of pork to go around. It's no wonder Luyong has
been around for decades: this is Filipino-Chinese pancit canton done right.
Prices range from P600 for eight persons to P820 for 10 persons.
Luyong is at 39 Mayor Gil Fernando Avenue, San Roque, Marikina City; and 801 JP Rizal Avenue,
Concepcion Uno, Marikina City.
Share
IMAGE Henna Yu
6. Buddy's Pancit Lucban
Buddy's first opened in Lucban, Quezon before they brought their signature Pancit Lucban to Metro
Manila. The place has since been known as the go-to destination for authentic pancit Lucban. Whether
you're familiar with the dish or not, there is plenty to like about their version. The noodles are cooked
just right, vegetables give it a nice fresh crunch, and Buddy's Pancit Lucban is perfect if you like your
noodles a little saucy. Though flavorful even without vinegar, pancit Lucban is meant to be eaten with
the condiment, the added dimension keeping the dish from being cloying.
Prices range from P545 for eight to 10 persons to P1,460 for 20 to 25 persons.
Buddy's is at Shopwise Arcade, Araneta Center, Cubao, Quezon City; Pililia Street, Olympia, Makati City;
Timog Avenue, Tomas Morato, Quezon City; Tycoon Center, Pearl Drive, Ortigas, Pasig City; G/F, The Link,
Glorietta Complex, Makati City; 3/F, Fisher Mall, Del Monte, Quezon City; 2/F, Venice Grand Canal Mall,
McKinley Hill, Taguig City; Fiesta Market, Market! Market!, Bonifacio Global City; and 2948 Kakarong
Street corner Barasoain Street Olympia, Makati City.
Share
IMAGE Henna Yu
5. Aling Banang's Pancit Bihon
Once a humble food stall from San Juan, Aling Banang has since expanded to more branches around the
Metro, offering the same best-selling halo-halo and pancit bihon. Their pancit stands out for their lechon
kawali topping, which practically covers the entire serving. While not as saucy as other pancit variants,
the noodles aren't bland and the lechon kawali adds a nice salty crunch to every bite.
Prices range from P230 for five servings to P950 for 25 servings.
See a list of Aling Banang's branches.
Share
IMAGE Henna Yu
4. Pancit Bihon from Ado's Panciteria

Ado's Panciteria is an institution in Pasig City, and for good reason. Their Pancit Bihon is picture-perfect
with its abundant toppings: vegetables, pork and chicken strips, shrimp, and the toasted chicharon bits
that add an addictive crunch. This pancit is best paired with some warm pan de sal which you can also
get at Ado's, fresh from the oven in the mornings.
Prices range from P290 for four to five persons to P980 for 18 to 21 persons.
Ado's Panciteria is at 126 R. Jabson Street, Pasig City.
Share
IMAGE Henna Yu
3. Little Quiapo's Pancit Palabok
Little Quiapo has been serving Filipino fare since 1949, and while their homey restaurant along Malakas
Street in Quezon City actually isn't their original location, they continue to serve the local favorites that
have made them so well-loved. The Pancit Palabok is rightfully their signature dish. Thin glass noodles
are covered in liberal amounts of the thick, shrimp-infused sauce and topped with all the classic
ingredients: hard-boiled egg, chicharon, shrimp, squid, pork, and more. This is a must-try especially you
like your palabok rich and indulgent.
Prices range from P320 for four persons to P770 for 15 persons.
Little Quiapo is at 90 Malakas Street, Diliman, Quezon City.
Share
IMAGE Henna Yu
2. Orchids Drive Inn Hotel's Special Pancit Canton
This unlikely destination serves pancit canton that is a standout. A serving of their special canton is
generously laden with vegetables, pork, a hard-boiled egg, and whole pieces of roast chicken. A plate of
this with all the toppings is a complete meal in itself. They don't scrimp on the flavorful sauce either, with
a taste reminiscent of adobo.
Prices start at P315 for two to four persons.

Orchids Drive Inn Hotel is at 201 Hillcrest Drive, Pasig City.
Share
IMAGE Henna Yu
1. Dolora's Hauz of Pancit Malabon's Pancit Malabon
Seeing a bilao of Dolora's Pancit Malabon is a delight—it almost overflows out of its container, pushing
against the cling-wrap that covers it. The pancit is covered with all the yummy essentials: shrimp, squid,
eggs, chicharon, and fried chicken skin, which adds a nice crunch to every bite. Even without the
toppings, the shrimp sauce is already rich and flavorful enough for the chewy noodles—and they don't
scrimp on that either. Overall, it's a satisfying pancit dish that gives the best bang for your buck.
Prices range from P150 for two to three persons to P900 for 32 to 34 persons.
Dolora's Hauz of Pancit Malabon is at V. Gomez Street, San Roque, Marikina City; Unit 4, Commercial
Center, A. Rodriguez Avenue, Manggahan Village, Manggahan, Pasig City; Unit 1-A, 3335 GMS Building,
Harvard Street corner Danlig Street, Pinagkaisahan, Makati City; 4 Doña Soledad Avenue Extension,
Better Living Subdivision, Don Bosco, Parañaque City; 96 E. Rodriguez Sr. Avenue corner Araneta Avenue,
Doña Imelda, Santa Mesa, Quezon City; 90 15th Avenue, Murphy, Cubao, Quezon City; Paz Building, J. P.
Rizal Avenue, Santo Niño, Marikina City; General Luis Street, Novaliches, Quezon City; and 108 M.
Almeda Street, San Roque, Pateros City.
More stories from Spot.ph
Top 10 Pancit in Metro Manila
Page Logo
Featured / 10 Traditional Filipino Dishes Every Foodie Should Know
Filipino_cuisine
Avatar of authorjennyhorowitz
May 9, 2017
10 Traditional Filipino Dishes Every Foodie Should Know
Filipino food tends to be overlooked for other Southeast Asian cuisines, like Thai and Vietnamese. But
you’d be mistaken to neglect it. Pinoy cuisine has been delighting taste buds for centuries with
phenomenal flavors that reflect the country’s multi-cultural influence. From deep-fried lumpia rolls to
sweet leche flan, you can find Chinese, Spanish, or Native influence in almost every dish.
1. Lumpia
Filipino_lumpia_spring_rolls
Influence: Chinese
Lumpia is a delicious deep-fried spring roll, stuffed with a mixture of minced meat and chopped
vegetables.
2. Pancit
Filipino_noodle_pancit
Influence: Chinese
Pancit, or pansit, are noodles that can be mixed with whatever meat or vegetable your stomach desires.
The name originated from the Hookien word ‘pian e sit,’ meaning ‘something conveniently cooked.’
3. Chicken Adobo
Filipino_chicken_adobo
Influence: Spanish
One of the most well-known dishes on our list, chicken adobo’s distinctive flavor comes from a slow
cooking process – plus plenty of vinegar, crushed garlic, soy sauce, and black pepper.
4. Leche Flan
Filipino_leche_flan
Influence: Spanish
Ready for dessert? Meaning ‘milk flan’ in English, leche flan is a custard dessert made of pudding with a
soft layer of caramel on top. The texture is smooth and creamy; the flavor rich and sweet.
5. Kare-Kare
Filipino_kare_kare_stew
Influence: Native
Kare-Kare is a Filipino stew with vegetables, oxtail, and a thick savory peanut sauce. Originating before
the Spanish arrived to the Philippines, kare-kare is a Filipino comfort food.
6. Sisig
Filipino_pork_sisig
Influence: Spanish
Sisig is a spicy, fatty meat dish with pig head and liver marinated in vinegar, soy sauce, calamansi juice,
and chili peppers. Also known as the ‘golden lime,’ calamansi is a citrus fruit that’s commonly used in
Filipino lemonade.
7. Chicharon
Filipino_ Chicharon
Influence: Spanish
Extremely popular in Spain and Latin America, chicharon are fried pork rinds. They can also be made
from chicken, beef, or mutton. Filipinos love to eat this crunchy snack with beer.
8. Sinigang
Filipino_sinigang
Influence: Native
Often associated with tamarind, sinigang is a sour and savory Filipino stew made with onions, tomatoes,
eggplant, spinach, ginger, and fish sauce.
9. Cassava Cake
Filipino_cassava_cake
Influence: Native
Cassava cake is another popular Pinoy dessert crafted from freshly grated cassava flour and coconut milk,
traditionally baked on coals. And you won’t have to feel too guilty indulging because cassava offers a
handful of health benefits.
10. Arroz Caldo
Filipino_arroz_caldo
Influence: Chinese and Spanish
Similar to Vietnamese congee, arroz caldo is a chicken and rice porridge stewed in broth, ginger, chives,
and occasionally saffron. The name ‘arroz caldo’ literally translates to ‘rice soup’ in English.
Hungry for more? Take a peek at some unique cuisines around the world for more international foodie
inspiration.
AddThis Sharing Buttons
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best Filipino foodFilipino cuisineFilipino dishesFilipino foodinternational cuisineinternational foodPinoy

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A GLOBAL GUIDE TO LOCAL FOOD
MANILA
Pancit canton
<<prev next>>
<< back to foods in Manila

Pancit canton noodles from Manila, the Philippines
What: In the Filipino language, pancit or pansit (“pan-sit”) is the word for noodles, but things are never
as simple as they seem. Wikipedia, for instance, lists at least 32 variants of pancit in the Philippines, with
the second word in the name indicating the type of noodle used, its town of origin, cooking style, or key
ingredient; for example, common varieties include pancit bihon (“bee-hon,” translucent rice noodles)
and pancit Malabon (“mah-lah-bon,” from a city north of Metro Manila that uses fat rice noodles and a
shrimp-based sauce). Sometimes pancit is dropped altogether in a dish’s name and you’re left with the
second word as the name of the dish, as in lomi (“loh-mee,” thick egg noodles in a slurry soup), miki
(“mee-kee,” yellow wheat noodles), and sotanghon (“so-tang-hon,” glass noodles or vermicelli). The
word pancit is derived from the Hokkien Chinese “pian sit,” meaning “finished” or “cooked food,” not
exclusively noodles—but that’s how the word’s evolved here in the Philippines, and indeed, noodles are
widely offered ready-to-eat in karinderias (“kah-rin-der-yas,” Filipino cantina-style eateries) and as a
“short order” item on many restaurant menus. They tend to be eaten alone as a snack or as one of
several main courses.
As for the curiously named* pancit canton: It looks very similar to Cebu’s bam-i (see entry), with a
different type of noodles. Its medley of medium-thickness wheat noodles, vegetables, and bits of meat
can include carrots, beans, cabbage, snow peas, mushrooms, chicken, shrimp, pork, fish balls, and
Chinese sausage. Sautéed onions and garlic and soy sauce make up the base flavors of pancit canton,
which is said to be pretty similar to yakisoba or even Western-style lo mein. However, the explosion of
colors, flavors, and textures from the added vegetables and meat make pancit canton a more festive
dish, explaining why it’s a mainstay of birthday parties and other special occasions. Since it’s also offered
consistently at a range of restaurants, we deemed it suitable to include here.
*Good to know: Despite its definite Chinese origins, you won’t find “pancit canton” in China, even in
Guangdong (modern-day Canton). The misnomer likely stems from Filipinos using the word “canton” to
describe Cantonese-style food and/or flavors, as are found in this dish.
Where: We found our pancit canton during a long wait for a domestic flight at Carmelino’s Grill (632-736-
1680; Old Domestic Rd., Pasay City, map), a few doors down from Terminal 4 of the NAIA (Ninoy Aquino
International Airport). The restaurant feels like a hole-in-the-wall local eatery—albeit a large one that has
all the regional favorites pretty much covered, from pika-pika (i.e., finger food) to crispy pata, beef tapa,
and, of course, pancit canton.
When: Mon-Fri, 5:30am-10pm, Sat & Sun, 5:30am-8pm
Order: Our pancit canton (Php 145) consisted of a platter of noodles big enough to share, a well-
assembled medley of stir-fried julienned carrots, snow peas, pechay (“peh-chai,” Chinese cabbage),
purple onions, pork, and chicken with yellow wheat noodles. It had an overall savory flavor, thanks to the
soy sauce base, and, true to form, it was mostly dry, cooked noodles (as opposed to crispy noodles, or
noodles in broth) with very little sauce. The dish came with a few slices of kalamansi (“kah-lah-man-see,”
a local citrus fruit), which we squeezed generously to impart some appetite-whetting tartness. It was the
perfect, filling pre-flight snack.
Alternatively:Pancit canton is practically everywhere in Manila, from fast-food outlets like Chowking
(multiple locations including Glorietta 5, Ayala Ave., Makati City, map) to Chinese-Filipino restaurants like
Savory (multiple locations including 1 Constellation St., corner Makati Ave., Bel-Air Village, Makati City,
map). You won’t have trouble getting your noodle on in this town.
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Sumo
(SPOT.ph) Popcorn? So ’90s. Just kidding. We’re not messing with tradition, but some establishments
have branched out with more creative offerings that are nonetheless cinema-dining-friendly. We’ve
come to understand that term as sound-free (you wouldn’t want to interrupt a profession of love with
some very un-romantic crunching noises), manageable (try eating ulam at kanin in the dark), fragrant
(while we can stomach the aroma of a cheeseburger, we probably wouldn’t be as understanding about
kimchi), and oil-proof (just the touch of your grease-stained fingers would make your date run away
faster than you can say "second date"). We’ve narrowed it down to the best cinema eats that you won’t
find at any old snack bar.
Read our Top 10 Movie Theaters in Manila.
Note: Some of these establishments may not be inside the cinema area, but are within the vicinity.
Share
Oliver’s Super Sandwiches
The number of Oliver’s branches may have dwindled over the past couple of years, but the Oliver’s at
Power Plant Mall Cinemas can always count on a steady clientele: movie-goers looking for a place to
hang out in before their screening and movie-goers who try to avoid getting cheese-stained fingers from
their famous movie popcorn.
Sandwiches are easy and portable, but they can get a little messy, what, with the bits of bacon and
shredded lettuce threatening to fall out, especially in the dark. Try the neater and more manageable
paninis or their grill-flattened gourmet sandwiches. Same effect, minus the mess.
Where: Power Plant Cinema, Makati City
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Candy Corner
Go for something convenient and considerate: candy! Candy Corner has everything covered-from basic
gummy treats to more innovative Nerds Ropes and chocolate animals-which you can mix and match in a
bag for your preference. Best of all, Candy Corner is one of the cheaper candy options in Manila.
P.S. SM Cinemas does not allow viewers to bring non-snack bar food, but you can get away with a bag of
candy.
Where: SM Cinemas
Share
D’ Original Jamaican Pattie Shop
The fact that Ayala Cinemas allows guests to bring in food from other establishments is a blessing and a
curse. You won’t be limited to popcorn and bottled water, but you might catch a whiff of chicken inasal
just as you’re about to tear up over Ethan Hawke and Julie Delpy; or hear the crackling of crispy-licious
Chickenjoy just when Jack says good-bye to Rose in Titanic 3D. This food-court favorite is tucked
somewhere in one of the spiraling halls of Trinoma’s labyrinth of a cinema and behind Big Chill in Power
Plant. Look for it because it’s worth it. Cheap (approximately P50), Jamaican Patties has an assortment of
beef pasties like the fiery Beef Pinatubo (it will explode in your mouth) or the saucy Beefy Tomato (with
only a whisper of heat). It’s neat and delicious, making for an attractive movie meal, but subtle enough
to not distract you or anyone from the film.
Where: Ayala Cinemas, Power Plant Cinema

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Auntie Anne’s
Auntie Anne’s may not be the most obvious choice, but this classic bakery’s potential shouldn’t be
overlooked by the movie-watching community. Their world-famous pretzels have been tried and tested
and proven to be exceptional for snacking. Have them sliced into more manageable pieces (not that the
whole thing is difficult to begin with). Their iced tea’s pretty good, too!
Where: Greenhills Theater Mall, San Juan; Greenbet 1 Cinemas, Makati City
Share
Taters
Taters was branded for cinema dining; they even provide customers a portable desk to hold all your
drinks and chips together. Most of their menu consists of finger food like popcorn, nachos, and onion
rings, getting complicated only as far as bangers and sandwiches. Oh yes, if there ever cinema-food
royalty, Taters is it.
Where: Robinsons Galleria, Trinoma Mall, Market! Market!, Alabang Town Center, Glorietta, Robinsons
Place Manila, Eastwood Mall, Eastwood City Walk, Cash and Carry
Share
New York Fries and Dip (NYFD)
Balancing the dips can be tricky, but fries are convenient pass-around food, especially inside the dark
movie theater. There’s no assembly and you don’t need to look at it to be able to eat it. Inside the deep
tub, you don’t need to worry about spillage as is often the case with popcorn. If you’re on a date, bring a
pack of Wet Ones. You wouldn’t want to hold her hand with oily fingers.
Where: Greenbelt 3 Cinemas, Shangri-La Cinemas, Eastwood Mall Cinemas

Share
Chicago Popcorn
Fancy something a little more gourmet than the (usually) stale popcorn they have over at the snack bar?
Chicago Popcorn is proving that if ice cream and muffins can be "artisanal," so can this delightful corn
snack. With the mission to "provide the best confectionary popcorn in the Philippines," Chicago Popcorn
is known for mixing sweet and savory concoctions, as well as adding other elements to the bucket like
nuts or chocolate.
Where: Greenbelt 3 Cinemas
Share
Mrs. Fields
Nothing is sweeter than watching a chick flick with a bag of Mrs. Fields’ best. Load up on Mrs. Fields’
brownies, cookies, revel bars, and have a merry movie-watching time with friends. The best thing about
eating these soft and chewy pastries is that they don’t make a lot of noise unlike, say, the annoying
crispness of chips in its foil wrapper. Just be wary of the sugar rush after.
Where: Greenbelt 3 Cinemas, Greenhills Theater Mall

Share
Chimara Neovegan
Vegans rejoice! Because finally you won’t have to go hungry as you watch movies, looking wistfully at
your carnivorous friends munching down cheese-flavored popcorn and hotdogs. Owned by the Tater’s
group, Chimara is derived from the word chimera, which refers to a "fantastic dream," thus espousing
their dream for a healthier world. It’s set up as a fastfood joint just a floor below Greenbelt 3 cinemas,
but they’ve also made their takeaway packaging convenient for dining-in-the-dark eating.
Share
Red Mango
Ice cream always pairs well with movies, especially when you’re up at night, alone, watching a movie
that reminds you that life could be worse than what you’re experiencing now. Most people, however, try
to avoid eating icy treats inside an already-cold theater. For those who can take the chill, Red Mango’s
frozen yogurt is just a few paces away from Greenbelt 3 Cinemas, Red Mango promises that same
comfort with less calories.

Eat & Drink
Top 10 Best Alcoholic Drinks in Manila: Best Beers in the Philippines
BY VINCE GOLANGCO • FEBRUARY 19, 2012
asian-girls-best-alcoholic-drinks-in-manila-philippines-wheninmanila
When In Manila and looking to get some nightlight fun, then here’s a quick guide on some of the best
drinks you should be ordering!
Oh and this is the “non-hard-liquor” list just fyi.
tanduay-ice-best-alcoholic-beer-goggles-drinks-manila-philippines-wheninmanila
10. Manila Beer – 7% alcohol content
(notable mention: Manila Beer Light – 5% alcohol content and less than 110 calories, fewer than San Mig
Light)
OK, so I might be a bit biased as our blog is called “When In Manila” and we did decide to include
“Manila Beer” here, but really, there has been a growing number of people who are enjoying Manila
Beer and slowly converting towards this new product.
So I guess you can say there’s a “BUZZ” about Manila Beer… get it… BUZZ… get it?!….
Anyway, along try this all malt strong beer and you’ll quickly notice the firm taste it has. Better is that the
light version supposedly has the least amount of calories especially when compared to the market
leader.
San Mig Light = less than 130 calories
Manila Beer Light = less than 110 calories
Change is a good thing. You’ll never know what you’re missing until you try it out. So I do recommend
you try out Manila Beer or Manila Beer Light… When In Manila
manila-beer-light-best-alcoholic-drinks-manila-philippines-wheninmanila
manila-beer-light-girl-best-alcoholic-drinks-manila-philippines-wheninmanila
manila-beer-light-girls-best-alcoholic-drinks-manila-philippines-wheninmanila
9. San Mig Strong Ice – 6.3% alcohol
Have you heard of “Ice Filtered Beer”? Well other than that enticing aspect, you’ll find San Mig Strong
Ice usually in their “below zero degree” servings as made popular by their parent company, San Miguel
Brewery. This type of serving supposedly makes you taste less of the alcohol (great for girls I guess) and
helps numb your throat a bit so you can take bigger chugs.
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San Mig Strong Ice is a high-alcohol pale amber lager.
That extra kick of alcohol plus being served ICE COLD always make this a crowd favorite and I do have to
admit, this (very literally) “cold-one” is great to have after a long day’s work. Highly recommended to
chug while cold.
san-mig-strong-ice-below-zero-0-abby-poblador-best-alcoholic-drinks-manila-philippines-wheninmanila
8. San Miguel Premium All-Malt Beer – 5% alcohol content
San Miguel Premium All-Malt Beer has a malty flavor with pleasant hoppy notes. It is full-flavored with a
smooth balanced bitterness. It is slightly sweetish in taste and has medium to full body.
I’m not the biggest fan of this, and for malt beers I would prefer the Manila Beer, but my friends swear
that they love the taste of this. For something named a “premium” beer, I’d have to say that it lacks
flavor for me. But worthy enough to make the list. Try it out and judge for yourself.
SanMiguelPremiumAllMaltBeer
7. Beer na Beer – 5% alcohol content
The direct competitor of San Miguel Pale Pilsen but brewed by Asia Breweries. They describe themselves
to have a “Smooth, clean refreshing” beer taste. Beer na Beer won 3 Monde Selection Gold Medals in
Brussels. Though despite the awards it garnered for quality, Filipinos have remained loyal to San Miguel
Pale Pilsenbecause of their familiarity and strong marketing campaigns of San Miguel.
Most foreigners ask what Beer na Beer means? Well, technically “na” is used to emphasize that this is
supposedly a really good beer. Like when someone asks you: “Was the movie any good?” and you say: “It
was good” then they follow up with: “Was it good, good”?” and you finally finish with: “Yeah, it was
good, good.” Well…. something like that. Or even saying that this is the “Beer of Beers!”
beer-na-beer-beerbabeer-pale-pilsen-best-alcoholic-drinks-manila-philippines-wheninmanila
6. Cerveza Negra – 5% alcohol content
Cerveza Negra has roasted malty notes which extends to its taste. It is full-flavored and full bodied.
Bitterness is moderate but still smooth. It’s a dark lager beer and as such, there are some that call it the
San Miguel Dark Lager.
With a cult following like Cerveza Negra’s it’s hard not to include it in the list. Do note that this taste may
not be for everyone, but it’s definitely worth the try.
san-miguel-cerveza-negra-best-alcoholic-drinks-manila-philippines-wheninmanila
5. Colt 45 –7.2% alcohol content
Ok so I’m a big biased towards strong beers as I do prefer beers with lots of flavor and a good kick to
them! And yes, some of you are screaming that Colt 45 is made in the USA and not really a local Filipino
Beer. Well, I had to include it on this list as the Philippines has one of the biggest fan bases of Cold 45
that I know of! I mean I don’t really see a lot of people ordering this even when I lived in the States. But
here in Manila, there are commercials, girls, posters and the whole 9 yards for Colt 45. It has a feel of
being a local beer and I’ve know people who actually thought it was a local beer.
Colt 45 is known for its distinct bold taste and strong kick. They boast to be the strongest beer in the
Philippine market with their 7.2% alcohol content.
4. Red Horse Beer – 6.8% alcohol content
Red Horse Beer is a beer with a distinctive taste and extra satisfying strength of a world class premium
strong beer. It’s one of the best strong beers in the Philippines and people love it for the full flavored
taste to it. It has a little bit of a sweeter sensation to it due to the larger amount of hops in its recipe. So,
some girls actually prefer Red Horse due to this sweetness.
Furthermore, the urban legend of the “Happy Horse” keeps people from coming back too. It states that
there are mixed in Red Horse bottles which you can find via the logo, where rare bottles have a logo of a
(seemingly) smiling / laughing horse rather than the regular stoic / pokerfaced horse. Rumor has it that
these “Happy Horse” bottles have (depending on the storyteller) from 2x-4x the alcohol content of
regular Red Horse Beers.
Unfortunately, the happy horse having a stronger kick is a myth. They are the same brew because they
come from the same line in the brewing process. The only difference between the happy horse and the
regular Red Horse is the packaging. What they call the happy horse is the old packaging. Red Horse
changed a little bit of their logo in 1992 which resulted in new bottles being made. The old bottles
(happy horse) still exist because RH bottles are recycled and cleaned. Their life span is 20 years before
they get discarded.
Either way, it’s still a good beer and it’s usually what I get for the local beers in Manila or the Philippines.
red-horse-happy-horse-strong-beer-best-alcoholic-drinks-manila-philippines-wheninmanila
red-horse-happy-horse-compare-bottles-strong-beer-best-alcoholic-drinks-manila-philippines-
wheninmanila
Mythical “Happy Horse” smiling on the left while the regular Red Horse on the right
red-horse-happy-horse-strong-beer-sweet-best-alcoholic-drinks-manila-philippines-wheninmanila
3. San Miguel Pale Pilsen – 5% alcohol content
This was the undisputed champion of champions for beers from back in the day. Our dads, our dads’
dads and our dads’ dads’ dads all went through life chugging one of these. It has “old school” written all
over it! Which is probably why the young and hip prefer a different beer for their image.
San Miguel Pale Pilsen has a slight hoppy note with a distinct bitter hop character. It has a well-balanced
medium body and is smooth on the palate with a pleasant clean finish.
It’s the most popular brew of the Philippines. With it’s unique bottle color, size and shape, most locals
prefer this than any other local beer.
This beer has been become a part of Philippine popular culture and has a cult following with balikbayans
and OFW’s. This is also the most widely known Philippine Beer throughout the world.
ice-cold-san-miguel-sanmig-pale-pilsen-best-alcoholic-drinks-manila-philippines-wheninmanila
san-miguel-pale-pilsen-san-mig-pale-pilsen-best-alcoholic-drinks-manila-philippines-wheninmanila
San-Miguel-Pale-Pilsen-manny pacquiao-wheninmanila
2. Tanduay Ice – 5% alcohol content
Now Tanduay Ice definitely takes this spot for the best alcoholic beverages in Manila. Yes, I know it’s not
really a “beer,” but I sort of consider it a ladies’ beer… and yes, I know lots of guys drink this too, but hey,
lots of guys are very feminine as well… OK what I’m saying is that though I’m not the biggest fan of “girlie
drinks” like this for myself, nor do I really think guys should be drinking this – each person has their own
opinion and you can drink whatever the hell you want. Besides, as their slogan goes: “Masarap ang
Bawal” or loosly translated: “It’s wrong but it feels so good.”
Anyway, back to why Tanduay Ice is #2 on our Top 10 Best Filipino Drinks…
This drink is actually REALLY young as compared to all the other drinks on this list that have been around
since your mother’s mother and may be the reasons that you are here today (if you know what I mean).
But Tanduay Ice quickly took the nightlife bar and club scene by storm when it came into the market
fairly recently and has developed a loyal fan base of both girls and guys.
The makers claim that Tanduay Ice contains just the right alcohol, right sweetness and good mouth feel. I
guess the best thing to compare it to is Smirnoff Ice, if you’re a tourist. It also comes in a few other
flavors, but I’ve heard that the original is still the best. So try it out if you’re up for something other than
beer. And really, if you’re a girl, you’ll love this.
tanduay-ice-best-alcoholic-drinks-manila-philippines-wheninmanila
tanduay-ice-best-alcoholic-drinks-manila-philippines-lourd-de-vera-veyra-lord-lourde-wheninmanila
1. San Mig Light – 5% alcohol content
Of course, the leader in this industry is the powerhouse of the San Miguel Brewery. They’ve been here
since Magellan discovered the Philippines and rumor has it that the first Filipino native hero: Lapu-Lapu,
was actually drinking an earlier version of this… of course, it might just be a rumor.
Anyway, San Mig Light is the NEW #1 drink to have in your hand at any bar. I say “NEW” as the San
Miguel Pale Pilsen used to be the coolest beer but I guess it’s an image thing where the young, hip and
cool kids today don’t really want to be seen with the same beer that their dads were holding when they
went to Mars Disco back in the day. It may have to do with the branding, the health-conscious low
calorie needs of today’s generation or the more appealing packaging, but San Mig Light is the top choice
for most party goers in Manila and the Philippines today.
San Miguel Pale Pilsen and SML’s alcohol contents are the same. It’s 5% by volume. The difference is the
calorie content. San Mig Light can be classified as a light beer because it has less than 130 calories.
Also, it doesn’t hurt that they always have the HOTTEST endorsers like hottie Sam Pinto below:
sam-pinto-pinoy-big-brother-pbb-san-miguel-beer-san-mig-light-babe-sml-smb-wheninmanila-2_thumb
san-mig-light-best-alcoholic-drinks-manila-philippines-wheninmanila
So When In Manila, what are you waiting for?!? Go out and experience that Manila nightlife like never
before! Be sure to try out these drinks on our Top 10 best alcoholic drinks in the Philippines / Top Ten
best beers in Manila!
Top 10 Best Alcoholic Drinks in Manila: Best Beers in the Philippines
Vince Golangco
Vince Golangco is the Founder & CEO of WhenInManila.com, where he manages thousands of
contributors, writers, photographers, videographers and story tellers. Vince graduated from San Diego
State University with a Bachelor’s Degree in Communication and a minor in Business. Before starting
WhenInManila.com, he already had over 10 years of international experience in marketing, advertising,
and creative writing. He served as an Information Systems Technician in the United States Navy, was a
Marketing & Development Coordinator at the Make-A-Wish Foundation, the Senior Media Planner for
Bright Box Media, was a radio DJ and hosted a tech TV show in Manila. Vince is a surfer, a skater, a writer,
a US Military Veteran, an AKPsi brother, an adventure seeker and an avid storyteller. Connect with Vince
on Twitter/Instagram - @VinceGolangco.
Comments
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Home Southeast Asia Philippines - Food, Sex and Sports
DRINKS IN THE PHILIPPINES
ALCOHOLIC DRINKS AND BEER IN THE PHILIPPINES
Gin and Other Hard Alcohol Drinks in the Philippines
Original Filipino Alcoholic Concoctions
Drinking Customs in the Philippines
Tuba
Tuba Manananggut
Tuba Palm Rats
Manila's Hobbit House Bar
Peace Corp Volunteer Who Founded the Hobbit House
Stories from Hobbit House
Benefactor of the Hobbit House

Château Margaux Party in Manila
Alcohol and Cigarette Taxes in the Philippines
WTO Rules Philippines Tax on Alcohol Imports Is Illegal
Non-Alcoholic Drinks in the Philippines
Filipino Civet Coffee
ALCOHOLIC DRINKS AND BEER IN THE PHILIPPINES
The most common alcoholic beverage is beer, generally served cold. Local alcoholic drinks include tuba
(coconut wine, sometimes very strong) and potent moonshine-like clear liquors made from sugar or
fruit. Imported beer, wine and whiskey are available but expensive.
The most popular brand of beer is San Miguel (cheap and sometimes called San Mig by locals). San
Miguel is a light Pilsner-style made with 80 percent malt and is lagered for a month. The San Miguel
brewery also makes Cerveza nega, a black beer with a 5.2 percent alcohol content and a roasted, malty
taste, and Red Horse, a bock-style, pale-gold lager with a 6.8 percent alcohol content and a full bodied
flavor.
San Miguel is one of the top three selling brands of beer in Asia and is sold at over 250,000 outlets
throughout Asia. San Miguel was the first brewer in Southeast Asia. It was founded in 1890 as a small
brewery, called La Fabrica Cerveza de San Miguel, and was located next to the seat of the Spanish
governor general in Manila. San Miguel one person said is his favorite Filipino saint.
According to 3stars-sun.blogspot.jp: “Beer is the most preferred Alcoholic drink in the Philippines. (Gin is
a very close 2nd) The most famous and widely known brand is San Miguel Pale Pilsen. San Mig Light, is
also popular, mostly preferred by the Yuppies and the younger drinkers. Beer na Beer is a close
competitor for San Miguel. Gold Eagle Beer is more common to the Rural Areas of the Philippines. Colt
45 and Red Horse beer is favored by hard drinkers. The local slang for Beer is “Kalawang” which is the
Tagalog word for “Rust” since beer seem to take the color of rust. Other beer labels include Lone Star,
Lone Star Light, Lone Star Ultra, Carlsberg, , San Miguel Superdry, San Mig Strong Ice, and just recently,
Coors Light. [Source:3stars-sun.blogspot.jp]
Gin and Other Hard Alcohol Drinks in the Philippines
According to 3stars-sun.blogspot.jp: If beer is “Kalawang” or rust, then Gin is called “Stainless”. The
Ginebra San Miguel brand is the most well known brand. It’s the most selling gin brand in the world,
although it is mainly sold in the Philippines. The Ginebra San Miguel brand even earned some monikers
for their Gin products. The small round bottle is called “Bilog” (round) for its shape, and the bigger
square shaped bottle is called “Kwadro Kantos” (Four Corners). GSM Blue is a variant of Ginebra San
Miguel gin which is said to be smoother in taste. Gin Kapitan and London Gin brands are also sold in the
market, but nowhere near the sales of Ginebra San Miguel. Gin has also come to be known as “Gin-
Bulag” (Bulag is Tagalog for “blind”) since it is said that drinking too much Gin would make you go blind.
[Source: 3stars-sun.blogspot.jp \^/]
Rum and Brandy: Tanduay is the most popular brand of Rum. As with the Gin, the Tanduay bottles have
also earned monikers of their own. The smaller bottle is called “Lapad” (wide) because of their
distinctive wide-bodied bottles. The tall round bottles are often called “Tore” (Tower). Emperador is a
close second to the Tanduay brand. The Tondenia Premium Rum and Anejo 65 Rum brands are also sold
but is not as commonly known as Tanduay nor Emperador. Barcelona, Genoroso, and Gran Matador are
the popular brands of brandy. \^/
Other liquors are also sold here in the Philippines, but Gin, Beer, Rum, and Brandy are the most popular
drinks. Cossack Vodka and Antonov Vodka are a local Vodka brands. Don Enrique Mixkila is supposedly a
combination of Tequila and distilled spirits. Erg is as brand of Alcotonic, which only has 5.5 proof alcohol
content. Q-Shandy and Cali are brands of NABs (Non-Alcoholic Beer). Vino Kulafu and Siok Tong are
brands of some sort of Chinese wine and is popular among the older drinkers (55 years old and up)
specially in the Rural areas. \^/
Original Filipino Alcoholic Concoctions
According to 3stars-sun.blogspot.jp: Gin Pomelo is a cocktail made out of Gin, Pomelo Juice Powder, and
crushed ice. It became the drink of choice for the younger drinkers back in the late 1990’s when Tang
introduced its “Litro Pack” line of powdered Juices.[Source: 3stars-sun.blogspot.jp \^/]
Expired: This simple concoction is made up of two 500ml bottles of Red Horse beer mixed with one
small bottle of gin. It is then poured into a large pitcher and a big chunk of ice is added into it. Some put
two “Storck” brand menthol candies into the mix. It was called expired since drinkers say it tastes like
“expired beer”. \^/
Kagatan is the Tagalog word for “Biting”. But biting has nothing to do with this cocktail. It was called
“Kagatan” because the ingredients for this drink are KApe (kape, coffee), GAtas (gatas, milk) and
TANduay (the Tanduay brand of Rum). \^/
Boracay: So called because this drink was apparently invented in the Island of Boracay. It is the said to be
the Filipino version of Bailey’s Irish Cream. It is made up of Rum, beer, chocolate malt powder,
evaporated milk, gin, and finely ground peanuts. \^/
Calibog: This drink has made quite a stir from its name alone since “Libog” mean “Libido” in Tagalog.
Rumor has it that this drink acts like an aphrodisiac, hence the name. But the truth is that it got the
name from its ingredients: CALI for the Cali brand of non alcoholic beer, B for Beer, and OG comes from
lambanog. \^/
Drinking Customs in the Philippines
The drinking age is 21. People who drink too much are regarded as greedy. Women often don't drink.
What to do if you don't drink alcohol? This is usually not a problem, since not everyone does, and fruit
juices and soft drinks are very popular.
According to etiquettescholar.com: “Because you must never pour your own drink (be it beer or tea),
you must always be alert throughout the meal as to whether your neighbor's cup or glass needs refilling.
If it is less than half full, it needs refilling; alternately, if yours is less than half full, your neighbor is
obliged to refill it. If he or she does not, do not refill it yourself, for this will cause them to lose face:
instead, diplomatically indicate your need by pouring a little more drink into your neighbor's glass, even
if it doesn't really need it.” [Source: Mike Lininger etiquettescholar.com <*>]
If you are a guest at a gathering of people you may expected to make a toast, usually soon after the host
does or at the end of the meal, just before everyone departs. An appropriate toast is to the health of the
host and all those present, and to the prosperity of the business under discussion. <*>
Tuba
Tuba, a palm wine, is the local alcoholic drink of the barrios. Slashes are made in palm trees and the sap
that drips out of them is collected in bamboo tubes. The sap is fermented and the result is a sweet liquor
with a strong jolt. Tuba is also made from fermented coconut sap.
Wayblima.com reports: Perhaps you've heard of tuba. Cebuanos will often mention this native alcoholic
drink when in conversations with foreigners. Chances are, though, that you've never seen it, because it's
not sold in any stores or served in any restaurants or eateries. [Source: wayblima.com /*/ ]
“That's a great pity, because tuba is the drink of the gods. Long before Western multinational
corporations invented alcopop, the Visayans were blessed with tuba. Contrary to what one expects from
the description - that tuba is a homemade alcoholic beverage found in rural villages - it ain't no
moonshine. While in the West, I frequently - a bit too frequently, I must admit - savored the delights of
the best champagne, and I can state without reservations that good tuba is more than equal to the most
expensive Dom Perignon. Now, snooty sommeliers may sneer at this suggestion, but just because tuba
comes straight from the coconut tree does not mean that it is inherently inferior to something that
comes out of a French bottle. /*/
“In fact, what tuba does is make one realize how ingenious these Europeans are. Confined by malicious
gods to a cold and infertile terrain, and consequently deprived of that wondrous nectar which flows
freely from the coconut tree, the Europeans had no recourse but to ferment grape juice in oak barrels
until, after many years and extensive labor, it - incredibly - delivered a degree of the wealth of flavor
found in tuba. But only a degree, and only in a good year. /*/
“So what does tuba actually taste like? It is sweeeeeeeeet! And naturally carbonated. At first, it is barely
alcoholic but this changes over time as the sugar is broken down into alcohol. The thing about tuba is, it
has a limited shelf life, even when refridgerated (and refridgerate it you should, for it's best downed ice
cold). It stays fresh and delectable for perhaps 24 hours; after that, it gradually turns into vinegar. For
about a fortnight it is a substance known as bahal; sour and strongly alcoholic, favored by drunkards.
After three weeks, the conversion to suka bisaya (native vinegar) is complete.” /*/
Tuba Manananggut
According to wayblima.com: “Tuba is as cheap as it is sweet. Just 20 pesos will get you a galon. But since
it's not sold in stores or restaurants, how do you get ahold of it? You have to go on a quest fit for a
National Geographic program, and find yourself a manananggut, i.e. someone who specializes in the art
of climbing up coconut trees and making tuba and suka bisaya. [Source: wayblima.com /*/]
Here's what the manananggut does. He climbs up the coconut tree, and uses twine to bend a premature
fruit stalk, called a daol, until it faces downward. This has to be done gradually; otherwise, the stalk will
snap. Next, a special curved knife known as a sanggut - the term manananggut means "he who uses a
sanggut" - is used to etch the daol. A bamboo container called a sugong is left attached overnight, to
catch the sap draining from the daol. The sugong is carefully wrapped and covered with leaves to keep
out the rain. /*/
“The next morning the gods will have rewarded the manananggut with a jar-full of fresh tuba. The
container is emptied, the stalk is shortened, and the process is repeated. Now, the sap is initially tuba,
but it becomes vinegar over the course of a few days. Sometimes a mysterious substance called tungog is
used to color the liquid red. Since tuba doesn't come in a bottle with a label attached, I have no reliable
data regarding the alcohol content, but I would guess it's about the same as, or perhaps slightly stronger
than, beer. /*/
“After accompanying the manananggut we relaxed over a quart of freshly gathered tuba while
discussing his work. The manananggut's name is Melsie, and he is a carpenter by day. He's almost fifty
and has six children, which is about average. The haul that day had not been plentiful, with three trees
yielding only about a liter. One reason was the weather; it hadn't rained in about a week. /*/
Climbing up four-storey-high palm trees without a harness is dangerous work. I personally was surprised
to discover that fear is a factor for me when I climbed up the tree to take pictures of Melsie at work -
once you realize that you are very high up and that your immunity from gravity is only as good as your
grip on the tree, you tend to climb down in a hurry, which I did. I asked Melsie if he knew anyone who
had fallen off a palm tree recently. It turns out that, yes indeed, a few years back somebody did. "Was he
a manananggut?" Yes, of course. "Did he survive?" Melsie laughs. One doesn't survive a fall from a 20-
meter high palm tree. /*/
As Melsie sheathed his sanggut which I had been admiring, I wondered whether it is a coincidence that
Melsie is one of the very few religious men in this rural village, and whether he would be undertaking
the hour-long trek to the church in the city every Sunday if it were not for his line of work. Suddenly,
every drop of tuba seemed more precious to me. /*/
Tuba Palm Rats
According to wayblima.com: “The main problem was with rats. In Bisaya, the word for "mouse" and
"rat" is the same. "Little ones or big ones?" I asked. "Rats as big cats," Melsie assured me. [Source:
wayblima.com /*/]
“The rats climb up the palm tree, gnaw a hole through the cover of the bamboo container, and lick the
tuba. Apparently, rats can hold their liquor well, for they don't get drunk on tuba - at least not drunk
enough to fall off the tree. Some palm trees have metal casings about a foot wide around their stems, to
prevent the rats from climbing up. Melsie told me that it was pointless to attach these, as the rats can
dig a furrow underneath the metal sheaths. Additionally, dead serious, he told me "they'll put a curse on
you." /*/
I squinted with incredulity. Melsie explained that not only will the rats damage a coconut tree out of
spite, they will literally put a curse on he who deprives them of their tuba. Melsie told me how his father,
who also had been a manananggut, would attribute problems in the house - whether health-related or
economic - to a curse of the rats. While wild bees also drink the tuba - sometimes drowning in it - the
number one enemy of the manananggut is, by far, the rat. Melsie's solution is to not attach any metal
sheath, and to let the rats have their share - rather like a tax.” /*/
Manila's Hobbit House Bar
John M. Glionna wrote in the Los Angeles Times: “Every night without fail, Jim Turner is there at the far
corner of the bar, chain-smoking his Marlboros and sipping ice-cold San Miguel from the bottle, watching
over the Little Ones. He considers them family, but they're not his children. They're the dwarfs and other
little people the 70-year-old Iowa native has rescued from the heartless streets of this capital city to offer
them friendship and honest work. [Source: John M. Glionna, Los Angeles Times, August 10, 2009 <^>]
“For 35 years, the former Peace Corps volunteer has operated the Hobbit House, a bar themed on J.R.R.
Tolkien's fantasy novels, a realm marked by all things miniature. Under his care, hundreds of dwarfs have
adopted new cultural identities. They're no longer shunned or even feared as supposed evil spirits, but
have become popular characters called hobbits -- merry figures who serve drinks, crack ribald jokes and
even entertain onstage. <^>
“At Turner's bar, on a dingy block of strip clubs and speak-easies in central Manila, the dwarfs draw a
loyal crowd. They're entertainers who get the joke, always ready to use their small size for a few good-
natured laughs. The Hobbit House features what may be the world's smallest Elvis impersonator. There
have been hobbit jugglers, comics, dancers, flame-eaters and a singer who sounded eerily like Frank
Sinatra. <^>
“Many of the waiters and bartenders are the grandchildren of the dwarfs who helped Turner launch the
bar. There's now even a second location, at a tourist resort in the central Philippines. Yet critics have
accused Turner of exploiting his workers. Stubbing out a Marlboro, he frowns. "We took many from the
worst slums in Manila, where they were mocked and ridiculed," he says. "Now they're no longer carnival
freaks. They're respected entertainers and businesspeople." <^>
Peace Corp Volunteer Who Founded the Hobbit House
John M. Glionna wrote in the Los Angeles Times: “Turner arrived in the Philippines in 1961, a young
idealist out to change the world. Among the first group of Peace Corps volunteers in the country, he
taught English for two years in a rural province, then moved back to Manila. Slowly, he became
consumed by this poor, exotic and often-maddening country. He wanted to stay. After years in Manila,
Iowa seemed more like the foreign country. He did odd jobs, eventually becoming a television station
manager. That's when he was introduced to his first dwarfs. We ran a lot of variety shows where we cast
midgets, dwarfs and transvestites," says Turner, a graying man with bushy eyebrows. "They were a staple
of TV then." [Source: John M. Glionna, Los Angeles Times, August 10, 2009 <^>]
“In 1972, then-President Ferdinand Marcos declared martial law and shut down the station. Turner
needed work, so he and some friends came up with an idea for a theme bar. He'd read Tolkien's books as
a boy in Cedar Rapids and knew that little people were easy to find in Manila. His first stop was a
business called Central Casting, where he hired two dwarfs to work as doormen. Word got out and little
people from all over the country began asking for work.<^>
“Soon Turner was overrun with little people. They worked as waiters and bartenders and he built them
miniature sets of stairs that they climbed to conduct business at the towering wooden bar. But they soon
wanted more: They asked to entertain. So Turner let them have the stage for vaudeville-type acts that
featured little people as the big stars. His first performer was a woman named Little Lucy, who ate fire
and juggled, balanced on a fulcrum. "For a while," Turner recalls, "everyone wanted to be an Elvis
impersonator."<^>
Stories from Hobbit House
John M. Glionna wrote in the Los Angeles Times: “Often, life at the Hobbit House was surreal. In one act,
a dwarf dressed as a security guard patrolled with a Great Dane three times his size. On New Year's Eve,
some of the performers wear diapers and bonnets and carry rattles onstage to become tottering symbols
of the infant year. For a while, after an employee's uncle closed his pet store, monkeys roamed the bar.
There were parrots, turkeys, an eagle and even an alligator. Turner eventually found homes for them too.
[Source: John M. Glionna, Los Angeles Times, August 10, 2009 <^>]
“During martial law, the bar became the watering hole of the city's political subversives: anti-Marcos
reactionaries, U.S. spies, protesters on the run from the law. In the mid-1970s, when Francis Ford
Coppola filmed "Apocalypse Now" in the Philippines, the Hobbit House was a regular hangout for the
director, actors and crew, Turner says, doing his impersonation of Marlon Brando shouting for another
drink. <^>
“Over the years, he learned that not all of the hobbits were fairy-tale characters. He had to fire some
who stole from the till. But Turner quickly recognized the ones he could trust. They are people like
Fetalino. He started as a cashier, but when Turner heard he'd had two years of college, he sent Fetalino
for management training. He's been general manager for 15 years. "You see the hurdles they scale,"
Turner says, "and you realize that no matter how many problems you have, if you're average size in this
world, you've got the game half-won."
Benefactor of the Hobbit House

John M. Glionna wrote in the Los Angeles Times: ““And Turner is their godfather. Workers tell of the
night when two drunken Australians began playing catch with terrified little people; Turner stepped
between two ruffians nearly twice his size and threw them out of the bar. He has provided many of his
workers with loans and housing and has paid tuitions. Several years ago, he gave them something
perhaps even more precious: the Hobbit House itself. He founded a corporation, naming seven of his
employees the main stockholders. Now they make the decisions and call the shots. From his perch at the
bar, Turner watches over the business as a consultant and takes only enough salary to pay his bills. The
dwarfs call him tito and kuya, "uncle" and "older brother." [Source: John M. Glionna, Los Angeles Times,
August 10, 2009 <^>]
“Pidoy Fetalino, a 35-year veteran of the bar, likes to stroll into business meetings, raise his hand to
greet average-sized clients and proudly announce that he's the establishment's general manager. Over
drinks after the bar closes, he gets emotional about Turner, who has helped him put two children
through college and discover self-respect. "He's our protector, a big man with a big heart," Fetalino says.
"One day he said to us: 'This Hobbit House belongs to all of you. You earned it.' A lot of us cried that
day." <^>
“One afternoon, Turner sits on the street-side patio as colorful jeepneys race past, their horns blaring,
seats filled with passengers. An elderly dwarf limps in with two small men. Naida Morehon retired from
the Hobbit House two years ago when her knees gave out. Her husband died last year and she needed
money. As always, Turner took care of things. "Hi, Naida," he says, lighting a cigarette. "Did you get the
check?" She hurries to embrace him. Seated, Turner is face to face with Morehon, who places her small
hand on his cheek. "I did, Tito," she says. "What would we do without you?" <^>
“The Monday rush is here and the workers at the Hobbit House are ready for action. But sitting around a
table, a few quietly voice a common concern: What would they ever do without the nurturing and
guidance of Jim Turner? Although he swears he's in perfect health, they know he drinks and smokes too
much. A decade ago, when he got sick, a large group of employees went to visit him in the hospital. An
exhausted Turner had to tell nurses not to admit any visitor less than 4 feet tall. Many say it gives them
comfort knowing he's there at his perch, with a green lamp by his side so he can see bills and paperwork
in the darkened bar. But they know he's getting older and more frail. Perhaps Waiter Edward Vitto, 33,
said it best: "It won't be the same place without him -- just a bunch of little people with broken hearts."
<^>
Château Margaux Party in Manila

The Philippine Daily Inquirer reported: “The most interesting private dinner of late 2008 in Metro
Manila was perhaps one people didn’t know about, for it was held in utmost secrecy. Held in the home
of a business/industry titan, it gathered 30 of the country’s Who’s Who, with diverse interests and clouts
but sharing a consuming passion: fine covetable wine. They sat down to a gourmet dinner to relish and
discourse on glasses of Château Margaux, the French wine with a heritage derived from over 400 years.
[Source: Philippine Daily Inquirer, April 15, 2009 ==]
“Château Margaux officials led by director general Paul Pontallier and business development director
Aurélien Valance flew in from France, with executives of leading wine merchant Ficofi— founding
chairman and CEO Philippe Capdouze, and director/head of Asia Pacific Christophe Bourrié. For the
exclusive dinner, they brought from the Château Margaux estate bottles of vintage years many a wine
connoisseur dream to have: 1989, 1995 and 1998 Château Margaux, 2000 Pavillon Rouge du Château
Margaux, 2005 Pavillon Blanc du Château Margaux. ==
“The dinner was a privilege extended by a private host to the select gathering. It wasn’t even a selling
jaunt for the wine officials. However, in an exclusive sit-down with the Philippine Daily Inquirer, the
Château Margaux executives shared interesting observations about the growing wine investment— yes,
investment—in the world, especially Asia. ==
“Stocks, derivatives, mutual funds, every financial mutant imaginable— these traditional investments
suddenly don’t seem like safe havens today. However, even long before the world economy began to
unravel, a highly select market has already been investing in wine. In the Philippines alone, claimed a
regional banker, wine investment could run to an estimated tens of millions of pesos a year; that in Japan
or another rich country in Asia could be triple that. Pontallier said in the past two years, the Asian wine
market has been fast approaching the level of Europe and the US. His group regularly meets with Ficofi
clients to be in touch with the markets of, say, Korea and Singapore. ==
“Why are investors lured to investing in wine? Passion. Obsession. There are people to whom fine wine
is a passion that surpasses all else (passion for wife included?), so much so that their lifestyle revolves
around it. And what fans the flames of passion in this case is the fact that mastery of wine is a lifetime
work. It’s an elusive craft, where the pursuit of excellence is like running toward a finish line you never
do reach. Pontallier notes a recent direction: “What has changed in 10 years is that our market isn?t
limited to the traditional anymore. In more and more places, people are into fine cuisine [likewise, fine
wine]—in the Philippines, Thailand, Eastern Europe.” “==
Alcohol and Cigarette Taxes in the Philippines
In January 2013. The Philippines imposed new taxes on alcohol and tobacco. Jess Diaz wrote in the
Philippine Star, “The New Year ushers in higher taxes on cigarettes, beer, liquor, wine, and other tobacco
and alcohol products. When he signed Republic Act No. 10351 on Dec. 20, President Aquino said, “Today,
we are again making history: for the past 15 years, we have been trying to reform the tax structure of
imposing excise tax on tobacco and alcohol products. After 15 long years, we have finally succeeded.” “As
the people’s servant, I shall personally ensure that this government shall implement the Sin Tax Reform
Act of 2012 in a transparent and accountable manner starting Jan. 1, 2013,” he said. [Source: Jess Diaz,
Philippine Star, January 1, 2013 ^=^]
“Starting today, the tax on cigarettes packed by hand, which comprise the bulk of tobacco products sold
in the country, is P12 per pack for those with a net retail price (excluding the excise tax and the 12-
percent value added tax) of P11.50 and below. For those with a higher retail price, the tax is P25. The
rates will go up to P17 and P27 in 2014, P21 and P28 in 2015, and P25 and P29 in 2016. There will be a
single rate of P30 per pack starting 2017, rising by four percent every year. This means that the four
categories of cigarettes based on their retail prices and tax rates under the old law have been reduced to
just two, with the new law providing for a uniform tax treatment beginning in 2017. ^=^
The old levies ranged from P2 per pack for low-priced cigarettes to P28 for those classified as premium.
For fermented liquor (beer), the tax is P15 per liter if the net retail price is P50.60 and below per liter,
and P20 per liter for those with a higher price. The rates will rise to P17 and P21 in 2014, P19 and P22 in
2015, and P21 and P23 in 2016. A uniform tax of P23.50 will be imposed starting in 2017, which will
increase by four percent every year. For distilled spirits, the tax is 15 percent of net retail price plus P20
per proof liter, rising to 20 percent plus P20 in 2015. In the case of wine, the tax is P200 per bottle of 750
ml (milliliter) if its net retail price is P500 or less, and P500 per if the wine costs more. ^=^
“According to Sen. Franklin Drilon, principal author of the Senate version of the sin tax bill, additional sin
tax collections for 2013 would amount to P33.96 billion, P42.82 billion in 2014, P50.63 billion in 2015,
P56.86 billion in 2016, and P64.18 billion in 2017, for a total of P248.49 billion in five years. Some 70
percent of such collections would come from tobacco products. The law allocates 15 percent of
incremental revenues for programs that would benefit tobacco farmers. Of the remaining 85 percent, 80
percent “shall be allocated for universal health care under the national health insurance program, the
attainment of the Millennium Development Goals (MDGs) and health awareness programs; and 20
percent shall be allocated nationwide, based on political and district subdivisions, for medical assistance
and health enhancement facilities, the annual requirements of which shall be determined by the
Department of Health.” The 20 percent for medical assistance and hospitals to be distributed among
“political and district subdivisions” is additional pork barrel funds for members of Congress.
WTO Rules Philippines Tax on Alcohol Imports Is Illegal
In August 2011, the World Trade Organisation ruled that a tax levied in the Philippines on imports of
alcohol broke global rules on free trade. The BBC reported: “It said the tax, which supports domestic
producers who use local cane and palm sugar, gives them an unfair advantage. The US has previously
urged the Philippines to open its market to foreign alcoholic drinks.The Filipino government argued that
the tax was apt. US Trade Representative, Ron Kirk, said the decision shows "the commitment of the US
to combat trade barriers". [Source: BBC, August 16, 2011]
“The ruling could lead to more sales of imported alcoholic drinks in the country. The US and the
European Union argued that because the Filipino products were marketed as whiskey, gin, vodka, and
tequila just like the foreign products, they should be taxed at the same rate. However, the government in
Manila claimed that because the beverages are actually made from different ingredients the excise tax
was correctly applied. European companies have complained that the tax meant foreign products
managed to grab just 2.5 percent of the domestic market, giving control of the sector to three Filipino
companies. [Ibid]
Non-Alcoholic Drinks in the Philippines
Fruit drinks are plentiful and delicious. On the street they are often served in plastic bags. Fresh coconut
water are also widely available and good. Fresh coconuts are refreshing and hygienic. Drink it with a
straw straight from the coconut. Don't let the vendor pour it into a glass, which may be unclean. Sugar
cane juice is also good but sometimes unhygienic.
Coffee has become popular in recent years. Manila has its share of Starbucks. Water is usually boiled
and served at room temperature’ Soft drinks such as Coke, Pepsi, Orange Crush and Fanta are widely
available and cheap. Some coastal areas serve toddy (palm sap) drinks. Also worth trying is buko (a cold
drink made from a young coconut) and kalamansi (juice made from small lemons). The Filipinos are not
big coffee or tea drinkers.
In the early 2000s, the Philippines was the world's eighth largest consumer of carbonated soft drinks.
Pepsi has a major presence in the country and has run a popular numbers game. Coca-cola arrived in
1924.
Tablea tsokolate is hot chocolate drink that dates back to colonial times. It is made from tablea de cacao
-- bittersweet, thick flat chocolate disks. The traditional version is available at Adarna Food and Culture in
Manila. [Source: Maida Pineda, Candice Lopez-Quimpo, CNN March 6, 2012 <>]
Consumption of carbonated soft drinks (gallons in 2000): 9.1, compared to 55.8 in the United States.
Consumption of bottled water (gallons in 2000): 2.1 compared to 9.5 in the United States. [Source:
Euromonitor International]
Filipino Civet Coffee
Civet coffee that sells for $700 a kilogram is produced in the Philippines. Reporting from Indang in the
Philippines, Oliver Teves of Associated Press wrote: “Its origins might put off some coffee drinkers, but an
exotic bean that draws top dollar from connoisseurs is plucked from animal droppings. Not just any
animal. The coffee comes from beans eaten but undigested by the palm civet, a nocturnal, fruit-eating
cousin of the mongoose that roams tropical forests. Civet coffee, which some aficionados consider
among the world's best, sells for as much as $300 a pound in the United States. Only 550 pounds are
produced worldwide each year, said Antonio Reyes, executive director of the International Coffee
Organization Certifying Agency. [Source: Oliver Teves, Associated Press, January 02, 2005 \~/]
“Although civets normally eat sugar palm nuts, they prefer the ripest coffee cherries during harvest
season, which runs from December to March. The beans pass through their systems undigested and are
deposited as sausage-like clumps onto the forest floor. Reyes says the civet's digestive process,
particularly the enzymes in its stomach, probably gives the brew its distinctive flavor and aroma. "It's a
special type of post-harvest processing. It has been processed in a very natural way," he said. \~/
“Civet coffee in the cup has a "chocolaty aroma and the taste is bold and nutty," said Alvira "Vie" Reyes,
a businesswoman who sells the exotic beans. Other fans describe civet coffee as full-bodied with
medium acidity and no bitter aftertaste. Reyes and her husband, Basil, who are not related to Antonio
Reyes, are trying to reheat local interest in producing civet coffee around Indang, a coffee- and sugar
palm-producing town in Cavite province south of Manila. Elders here say people used to gather civet
droppings so that their families could still have coffee even if they sold all their conventionally harvested
beans. \~/
“Reyes says her company, which mainly makes vinegar from sugar palm sap, has produced only about 55
pounds in two years and sold nearly all of it, keeping a little for their own use. "If we can make a
systematic collection of these droppings and produce them on a more systematic basis, maybe we can
have a quantity available that we can produce for the export market," Antonio Reyes said. He says the
Philippines, a coffee-drinking nation but a small producer, should aim for "small volume but high value"
coffee. "We've been looking for types of coffee that we could sell in a niche market abroad because we
don't have the quantity," he said. "But if these are coffees that are unique and different in taste, then we
can get value for it." \~/
“Eleuterio Balidio, a farmer who gathers sugar palm saps to make into vinegar for the Reyes' company,
says he sells a kilogram of dried civet beans for or $18, about 45 times what he gets for conventional
coffee beans. A kilogram is about 2.2 pounds. The roasted beans are sold locally in 1.8- and 3.5-ounce
bottles for $4.50 and $9, respectively. Balidio says he forages the forest floor and river banks for civet
droppings near his home in Indang. "It's very difficult to look for it. It's like digging for gold." Back home,
he washes the clumps, separates the beans and dries them in the sun. "Some are smelly; others are
not," he said. "If you are lucky, you can gather up to a kilo in a day. You just have to be hardworking." \~/
Image Sources:
Text Sources: New York Times, Washington Post, Los Angeles Times, Times of London, Lonely Planet
Guides, Library of Congress, Philippines Department of Tourism, Compton’s Encyclopedia, The Guardian,
National Geographic, Smithsonian magazine, The New Yorker, Time, Newsweek, Reuters, AP, AFP, Wall
Street Journal, The Atlantic Monthly, The Economist, Foreign Policy, Wikipedia, BBC, CNN, and various
books, websites and other publications.
© 2008 Jeffrey Hays
Last updated June 2015
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TAGALOG LANG
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FILIPINO DRINKS
Basic terms: tubig (water), kape (coffee), gatas (milk), tsaa (tea)
Salabat is ginger tea.
Lambanog is like coconut vodka.
Basi is sugarcane wine.
Many juices are made from local fruits such as calamansi, coconut, and mango.
Aloe Juice, Energy Drinks, Fruit Drinks, Milk Drinks, Powdered Juice, Powdered Milk, Soda…
Calamansi Juice
Calamansi Juice
Calamansi juice is the best!
In Tagalog…
Ang katas ng kalamansi ay napakainam para sa masakit na lalamunan.
Calamansi juice is very good for a sore throat.
How to Make Calamansi Juice
FIRST, YOU’RE GOING TO NEED A LOT OF CALAMANSI.
Continue reading “Calamansi Juice”

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Posted on Categories FILIPINO DRINKS, FILIPINO FOODTags calamansi, citrus, kalamansi
Unique Filipino Drinks?
Kapeng Barako = Barako Coffee
This coffee is grown only in the Philippines. The word BARAKO is used to describe a man as tough as a
wild boar.
Salabat = ginger tea
This is a favorite during the relatively cold Christmas season in the Philippines.
Lambanog = “coconut vodka” from the sap of the unopened coconut flower
Tuba = lambanog with additional fermentation
Basi = “sugarcane wine”
Tapuy = rice wine from the Cordillera region of the Philippines

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SALABAT RECIPE
SALABAT RECIPE
Salabat is Filipino ginger tea that’s especially popular during the relatively cool month of December in
the Philippines to accompany the eating of seasonal treats. The hot drink is also recommended for a sore
throat.
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KAPE
This word is from the Spanish café.
kape
coffee
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Posted on Categories FILIPINO DRINKS, TAGALOG-ENGLISH DICTIONARY
Popular Soda Brands in the Philippines
In the United States, a “soft drink” technically refers to any beverage that contains no alcohol, as
opposed to a hard drink. In the Philippines, when Filipinos say “soft drink” they often mean soda (the
carbonated beverage), usually sold in bottles that are returned to the store. It’s only in the past decade
that soda has been widely available in cans.
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Philippines
SAMALAMIG
root word: lamig, meaning “cold”
samalamig, palamig
a cold Filipino slush drink
SAMALAMIG
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ISKRAMBOL
ISKRAMBOL
Iskrambol is a cold, milk-based slushy drink that’s frequently pink in color.
This word is from the English ‘scramble’ referring to the mixing of shaved ice.
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Our Liquor Meter Measures the “Tama” and “Tagay” Factor of 5 Local Alcoholic Drinks
DECEMBER 11, 2014
Gela VelascoWORDSPam SantosPHOTOGRAPHY AND PHOTO EDITING
Philippine liquor can be considered one of the strongest friends and foes in drinking. Apart from the
immediate impact in terms of taste and “tama” that liquors like basi and lambanog are known for,
history shows that we’ve always had a reputation for being greedy for drink or “tacao ninoy sa tuba”, as
reported by Fray Juan de Oliver, O.F.M. in the Delcaracion de la Doctrina Christiana en Idioma Tagalog.
“Night and day are one in their drinking; they do not tire; their desire for it does not wane,” the
document reads. Although this colonial assumption is no longer applicable to most Filipinos, our country
continues to produce liquor made from coconut. These drinks offer an entirely different experience in
terms of taste and everything after compared to foreign spirits and liquors. So what type of effect do our
drinks have in terms of taste and “tama?” On a scale of 1 to 5 (5 being the highest, 1 being the lowest), a
few local alcohol drinks will be scored according to the following factors:
FIRST TASTE
Any kind of alcohol always makes it first impact on the first sip. This factor will rate how strong the drink
is once it touches your tongue.
AFTERTASTE
Alcohol’s first taste either lingers in your mouth or disappears right after being sipped to allow for that
smooth, warm finish. Five indicates that the alcohol’s first taste persists; one means it provides that
smooth finish.
“TAGAY” FACTOR
This factor tests how much of a “tomador” you need to be to drink as much as you can of the liquor. On
a scale from 1 to 5, 5 means it requires the strongest and most experienced tomador.
POTENTIAL HANGOVER
After you’ve proven your strength as a Filipino drinker: will you regret this achievement morning after?
This factor also bases its measurement on the first three factors and how they go together in each drink.
Five means you could need a sick leave the day after.
1. Basi
Local1
Basi was around even before the Spaniards arrived and it still holds a notorious reputation as a local
alcoholic beverage. This sugar cane wine comes from Ilocos Norte and is made from fermenting boiled
and extracted sugar cane juice. After fermentation, the juice is boiled in vats before being placed in
earthen jars. The cooled juice is flavored by duhat or java plum bark, ground glutinous rice, and other
kinds of barks and fruits. The final mixture can be fermented for years and if kept any longer, the extract
eventually turns into suka.
FIRST TASTE: 5/5
This drink’s long time fermentation can be tasted with just one sip. The sugar cane’s sweetness is present
for a very brief moment until the sourness takes over.
AFTERTASTE: 5/5
The sourness of the drink lingers even after taking a long break between sips. I made the mistake of
eating a heavy dinner before I tried this drink, so the acidity of the basi also made an impact on my
stomach. Basi’s intense taste explains why Filipinos insist on pulutan or eating while drinking.
TAGAY FACTOR: 4/5
The sour element may be a preference for some, but it also may put off others from drinking any more. If
taken with enough pulutan, you’ll probably be able to drink half a glass throughout a long period.
POTENTIAL HANGOVER: 3/5
Basi is no “traydor” thanks to its extra sour taste, so it’s your discretion how much you want to prove
yourself as a “tomador.” You can either pace yourself according to how your tongue reacts to the
sourness or keep going to avoid the lingering aftertastes in between each drink.
2. Nilak
Local2
Nilak stands for “niyog na alak.” Although this description connects it to lambanog, this nilak concoction
had a lower alcohol percentage and offered a different taste from the more infamous Filipino liquor.
FIRST TASTE: 4/5
This nilak had a similar taste to basi, but with a better balance between the sweet and the sour. The
sweetness was more evident upon first sip and lasted longer on the mouth. But that didn’t stop the
sourness from making quite an impact as the nilak passes through the throat.
AFTER TASTE: 4/5
The sourness is there and needs some time to settle in, so you may need a break after two or three
glasses. I tried it on ice for easier drinking and the addition made the nilak slightly smoother on the
tongue.
TAGAY FACTOR: 3.5/5
Since this drink is slightly sweeter than basi, you could end up drinking more glasses throughout the
night.
After two or three glasses, your mouth could get used to the balance between sweet and sour. You may
end up getting too comfortable with the drink and eventually transition into the warmth of the coconut
alak.
3. VuQo
VuQoforEdit3
Photo by Gela Velasco

VuQo Premium Vodka may seem more contemporary in terms of its packaging, but its history dates back
to four centuries. According to VuQo’s website, the drink “is based on an ancient technology practiced in
the Philippines long before the Spanish conquistadores set foot on its shores.” Like lambanog and other
“niyog na alak,” VuQo showcases how even coconut can be distilled into something like vodka.
FIRST TASTE: 4/5
Like other strong vodka drinks, VuQo assures you its potency upon first sip. Those who aren’t used to
drinking vodka from a shot glass would probably prefer it mixed or iced. Yet it’s only on the tongue that
the drink gives a strong kick; after that initial impact, the vodka goes down smoothly.
AFTERTASTE: 1/5
This drinks initial punch disappears as soon as you’re having the next drink refilled. The mouth is parched
from the alcohol, but no funny aftertaste lingers.
TAGAY FACTOR: 3/5
The drink warns you of its power upon first sip, but the smooth finish could encourage you to have some
more.
POTENTIAL HANGOVER: 4.5/5
One bottle contains 40% alcohol and the drink’s smooth finish encourages you to drink even more. I
suggest having a few shots if you plan on being extra friendly that night.
4. Lambanog
Local_FI
Lambanog is known as coconut vodka or coconut wine, with the drink distilled from an unopened
coconut flower’s sap. This drink is infamous for its high alcohol content and thus offers the ultimate
challenge for the tomador.
FIRST TASTE: 5/5

The bottle wasn’t kidding about having 45% alcohol/volume. I could barely survive one sip and I ended
up diluting my first drink in ice.
AFTERTASTE: 2/5
Similar to VuQo, the lambanog had no lingering aftertaste. But the larger alcohol percentage made the
drink a bit tougher to swallow.
TAGAY FACTOR: 5/5
The challenge lies in drinking each shot straight and not succumbing to diluting your serving in ice.
Perhaps after three or four shots, your body has enough drunk courage to drink more than expected.
This drink gets a five out of five (again) for the 45% alcohol volume. Keep in mind that is nearly half of
the drink’s volume, so imagine how much you consume in one shot or three.
5. Kalamansi Rum
Local3
Calamansi is instantly associated with the Philippines and so it made sense that rum be flavored with the
country’s go-to fruit. Out of all the local liquors, the calamansi rum was the sweetest, as the Mindoro
calamansi extract masked the white rum blend.
FIRST TASTE: 1/5
This drink tasted more like sugar than alcohol, but that’s what makes it so appealing to a larger set. We
recommend this drink to those who want to feel the impact of alcohol, rather than immediately taste it.
AFTERTASTE: 1/5
The calamansi rum tastes more like very sweet calamansi juice, so don’t expect any particular tastes to
last in your mouth.
TAGAY FACTOR: 1/5
There’s not much for the tomador to prove if the alcohol is easy to drink. But I’m sure the less frequent
drinkers or those who prefer cocktails wouldn’t mind having an extra glass or two of the calamansi rum.
POTENTIAL HANGOVER: 3.5/5
This drink only contains 16% alcohol/volume, but juice-like taste encourages you to fill up that tall glass.
The calamansi rum may end up being the night’s “traydor.”
Which local liquor do you like to drink with pulutan? Which do you consider the strongest among our
local liquors? Sound off in the comments below!References:
1. Doreen Fernandez, “A Conversation with Fray Juan de Oliver on Drinking and Drunkenness,” Tikim:
Essays on Philippine Food and Culture, Pasig: Anvil Publishing, 1994. Print.
2. Juice.ph: Tropikal Kalamansi Rum
3. Lambanog: A Philippine Drink
4. Liquor Slayer
5. VuQo
Gela Velasco FOLLOW
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Delishably»Baked Goods»Breads

10 Breads and Pastries That Filipinos Love

Updated on March 18, 2016

kerlynb profile imagekerlynb more

1. Pan de Sal or Pandesal

It is very filling, and is usually eaten by Filipinos on the go as snacks in mid-afternoons.

Ensaymada originally came from Majorca, Spain where it is called ensaimada.

Crema de fruta | Source

Dice-shaped hopia with mung bean paste filling

Dice-shaped hopia with mung bean paste filling | Source

It can, however, be eaten on just about any ordinary day.

Hopiang mungo: filled with paste of mung beans

Hopiang baboy: filled with pork, winter melon, and onions

Hopiang hapon: filled with azuki beans

Monay bread | Source

Plump, round, and golden brown, it is usually eaten as a mid-afternoon snack.

10. Puto Seko

Puto seko can be ready in less than 30 minutes.

Filipino Pan de Sal Recipe

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kerlynb profile imageAuthor

6 years ago from Philippines, Southeast Asia, Earth ^_^

kerlynb profile imageAuthor

pinoyortiz profile image

6 years ago from Quezon City, Philippines

Number 9 is my favorite! Pan de coco is a welcome treat especially at our province :)

kerlynb profile imageAuthor

6 years ago from Philippines, Southeast Asia, Earth ^_^

stylezink profile image

6 years ago from Atlanta, GA.

kerlynb profile imageAuthor

6 years ago from Philippines, Southeast Asia, Earth ^_^

@Movie Master Oh you're very kind! Thank you so much :)

Movie Master profile image

6 years ago from United Kingdom

6 years ago from Philippines, Southeast Asia, Earth ^_^

kerlynb profile imageAuthor

6 years ago from Philippines, Southeast Asia, Earth ^_^

kerlynb profile imageAuthor

6 years ago from Philippines, Southeast Asia, Earth ^_^

@tirelesstraveler Thank you for stopping by my hub!