The Philippines

Home to over 7,000 tropical islands, the Philippines is an exciting region of culinary diversity. With Filipino cuisine on the rise as a trend, it’s the place to explore this year.

- Kate Rowe

Surrounded by the tropical Pacific, the Philippine islands form part of the Malay archipelago stepping stones from Southeast Asia to Australia. The bulk of residents – around 104 million people – inhabit just 11 out of 7,000-plus islands. Increasingly, its buzzing urban areas are attracting gastronomic pilgrimage, and the varied eating places in Manila celebrate the 19 regions you’d be hard-pressed to taste in just one trip.

Often referred to as the original fusion cuisine, Filipino food and drink embraces its cultural heritage as warmly as Filipinos welcome new friends. The vestiges of the Spanish Empire (including Mexico and Portugal) exhibit strong influence on native Austronesian dishes, with Chinese, Japanese, American and French culinary presences felt, too. This translates to reassuringly familiar dishes, like slow-cooked stews and Asian favourites, with flavours and textures from the local produce.

Hosts often ask, ‘Ano yung lasa?’ (‘Does it taste good?’ in Tagalog.) ‘Lasa’ means taste, but also conveys the concept of flavours in balance – umami, bitter, salty, sour, sweet, hot. So, the question more accurately means, ‘Does it taste good to you?’ Filipinos take no offence if you add salt or spice, knowing that balance is specific to individuals. Consequently, condiments and dipping sauces are myriad to suit your personal preferences.