Manila and its surroundings: the moving capital

Manila has always been a city of people, regions, ingredients, and customs gathered over time. What characterizes its culinary landscape today is not the presence of influences, but the ease with which those layers blend, allowing American, Chinese, Spanish, and other histories to naturally surface in the cuisine.

A fusion of regional cuisine from all over the Philippines with contemporary cuisine that takes advantage of fresh local ingredients and natural proximity to the sea. It’s food that reflects both a vast capital built on layers of influence and its proximity to the coast, where seafood and seasonality set the pace.

Aida’s Chicken Chicken Inasal

chicken Inasal Perhaps Bacolod’s most famous export is chicken marinated in garlic, ginger, and annatto oil. calamansilocal citrus, slow grilled over charcoal until the skin blisters, but the meat remains juicy. Traditionally served with rice, chicken oil, and a sharp calamansi and soy sauce dip (chili optional), this is a study in the balance of smoke, acidity, and fat.

in Aida’s chickenthe focus remains firmly on execution. Inspectors noted consistent searing and adherence to regional styles, resulting in flavorful chicken with just the right char. It’s unpretentious, direct, and very satisfying. This is a place that proves how powerful Filipino food can be when prepared simply and well.

Chie Chie Pansit Batil Patun

From Tuguegarao, pancit batil patun It’s generous by design. Egg noodles are tossed with soybeans, garlic, and meat, topped with a soft-boiled egg, and served with a clear, flavorful soup. This ritual is part of the fun. Mix the eggs with the noodles, sip the soup between bites, and season to your liking.

inspector highlights Pancit Batil Patun of Chie Chie Thank you for bringing the Northern Luzon specialty to Manila without diluting it. The portions are generous, the flavors are strong, and the experience feels rooted rather than adapted. This is a reminder of how Filipino national cuisine continues to find new audiences in the capital.

Bihon Canton Con Ritzon at Laura Helen

Another noodle dish is Bihon Canton Kong Ritson. A celebratory dish that combines chewy noodles and fatty, crispy pork belly. The noodles absorb the richness. lechon (of the suckling pig) drips down and imparts flavor without leaving any excess flavor.

in Laura Helenthe texture and flavor are carefully balanced. The food is presented in a way that lands squarely in familiar territory, based on experience rather than garnish.

Locavore Taguig’s Sizzling Sinigang

sinigang It is characterized by its sour taste and is traditionally made based on tamarind, guava and other local fruits. This piping hot version of locavore defies expectations. The soup turns into a glaze and the meat is placed on a hot plate, further intensifying the familiar sour-salty taste.

the inspector recognizes locavore A confident reinterpretation of a classic dish. The cuisine is bold, yet grounded and modern without losing its sense of humour. This dish in particular reflects broader trends in modern Filipino cuisine and makes a clear and confident statement.

Sisig at Salsa

SisigOnce a humble bar snack in Pampanga, it has now become a national icon. Chopped pork, calamansi, chili, and onions are combined to create a dish with striking contrasts: hot and cold, fatty and sharp.

No-frills, authentic salsasisig is known for its clean flavors and disciplined cooking. The dish is sophisticated while honoring tradition, and shows how even the most familiar Filipino dishes can be sharpened by thoughtful preparation.

Where to stay in Manila: One Michelin Key Hotel in Makati

Raffles Makati Offering quiet luxury in the heart of the city. All-suite accommodations, dedicated butler service, and warm offerings such as afternoon tea and cocktails in the Writer’s Bar create an intimate rather than closed-off feel. Guests also have access to the shared spa, pool and fitness facilities next door, allowing you to balance privacy and convenience.

Fairmont MakatiIt is located within the same complex and brings more expansive energy. The rooms are large, well-equipped and designed for your comfort, with expansive city views and marble bathrooms. With a large pool, full-service spa, and multiple dining options, it’s a reliable base for exploring Makati, and Raffles Bar and Lounge is also just around the corner.

Cebu Island: A cuisine shaped by the coast and ocean currents

Cebu is a place where geography is never close to home. Surrounded by water and long accustomed to trade travel, the region’s cuisine reflects both access and interaction, with a bias toward seafood, slow-cooked stews, and traditional roasts intended for gathering.

Today, Cebu’s dining landscape clearly advances these practices. Chefs work closely with local producers, utilizing coastal ingredients and regional techniques. The result is food that is direct, reassuring, grounded and inherently generous.

Lechon at House of Lechon

The recipe for the popular suckling pig varies from person to person, but Cebu lechon is famous for its flavorings of lemongrass, garlic, and local herbs inside the pig. The skin is crispy, the meat is fragrant, and you don’t need any sauce.

Our inspectors point out: lechon house For its consistency and respect for tradition. Lechon is praised for its careful handling, with balanced seasoning and consistent roasting defining the experience.

Linaran @ Esmen

Linaranalso known as Lalan or Niraranis a fish stew that is closely related to Central Visayas. Like all home-based recipes, the method moves from kitchen to kitchen, but this dish is buoyed by aromas, fermented black beans, a coconut milk broth, and a gentle acidity that gives it structure.

in EsmenLinaran is prepared in a way that has been understood locally for many years. The flavors are consistent, uncomplicated, and never reframed or refined.

Palace Beef Palace at Palace (N. Escario Street)

beef palace Braised beef and garlic rice combined with a sweet soy sauce sauce. It is simple in nature and relies on long cooking times and balance.

Bright and casual palace palace This beloved piece provides consistent comfort. The beef is tender, the flavors are distinct, and the atmosphere is distinctly local.

Morta at Aburi

in Aburi, Morta A modern pastry rooted in Cebuano tradition. abbreviation of mulag tortaThis name, meaning “cake-like”, indicates both similarity and deviation.

Inspired by the classic Argao pastry, the torta, Morta retains the familiar richness of the original, while changing its shape and flavor to create the original, Yema (Milky Custard Candy), Mocha, Ube (purple sweet potato) cheese. Baked quickly, it’s crispy on the outside and soft on the inside, reflecting an approach to tradition that allows for change, transforming an age-old local delicacy into something relevant to the gastronomic era and distinctly Cebuano cuisine.

ATO-AH’s Humba

Humba It is a slow-cooked pork dish sweetened with palm sugar and banana blossoms and enriched with soy and vinegar. That’s Cebu’s answer Adoboa classic Filipino dish of meat simmered in a tangy, flavorful sauce.

At A‘s thoughtful cooking and clear sense of place have been recognized by inspectors. Humba is rich without being heavy, intimate and unique, deep and layered, and embodies Cebu’s coastal generosity.

Accommodation: 1 Michelin Key Hotel in Cebu

Located at the tip of the Punta Engaño Peninsula, Dusit Thani Mactan Cebu Resort You can travel smoothly from the airport to the coastline. The warm, personalized service that Thai luxury brands value is easily translated into this coastal setting, with bright and airy rooms often opening onto balconies facing the sea. With Namu Spa, a refreshing beachside bar, and an impressive infinity pool overlooking the ocean, guests have every reason to linger, making it a comfortable base for combining Cebu’s dining scene with time on the coast.

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Hero image: Rice noodles pancit bihon stir-fried with vegetables. © Aleco / iStock