Filipino food is one of Asia's most underrated cuisines. It draws on Malay roots, centuries of Chinese trade, more than 300 years of Spanish rule and decades of American influence. The result favours bold sour, salty and sweet flavours, built on vinegar, soy sauce, garlic, fish sauce (patis) and the tiny calamansi lime.

Classic dishes

  • Adobo: chicken or pork braised in vinegar, soy sauce, garlic, bay leaves and black pepper. Every family has its own version, and it is often called the national dish.
  • Sinigang: a sour soup of pork, prawns or fish with vegetables, usually soured with tamarind.
  • Kare-kare: oxtail and vegetables in a thick peanut sauce, served with salty shrimp paste (bagoong).
  • Sisig: chopped pork face and ears, grilled and served sizzling with onions, chilli and calamansi, from Pampanga, the country's culinary capital.
  • Pancit: noodle dishes of Chinese origin, served at birthdays because long noodles symbolise long life.
  • Lumpia: spring rolls, fried (lumpiang shanghai) or fresh.

Lechon

Lechon, a whole pig roasted over charcoal until the skin is crisp, is the centrepiece of every fiesta, wedding and Christmas. Cebu's lechon, stuffed with lemongrass, garlic and spices, is the most famous and needs no sauce.

Breakfast

The classic Filipino breakfast is a "silog": garlic fried rice (sinangag) and a fried egg (itlog) with a main such as tapa (cured beef), tocino (sweet cured pork) or longganisa (sausage). Pandesal, soft bread rolls, are bought fresh from the bakery each morning.

Street food and snacks

Try grilled skewers of chicken intestines (isaw), fish balls with sweet or spicy sauce, and balut, a fertilised duck egg, if you are brave. Merienda, the afternoon snack, might be turon (banana spring rolls with caramel) or bibingka (rice cake cooked in banana leaves).

Desserts

Halo-halo, meaning "mix-mix", is shaved ice layered with sweet beans, fruit, jellies, ube (purple yam) jam, leche flan and evaporated milk. Ube flavours everything from ice cream to cakes and has become internationally popular.

Eating culture

Filipinos eat rice with almost every meal, and eating together matters. Kamayan, eating with your hands from a banana-leaf table, is traditional at festive meals. Guests are offered food constantly, and "Kain tayo!" ("Let's eat!") is a common greeting even to passers-by. Accepting at least a little is polite.

Family and values

Family is the centre of Filipino life, and extended families often live close together. Key values include:

  • Bayanihan: community spirit and helping one another.
  • Utang na loob: a debt of gratitude that creates lasting obligations.
  • Hiya: a sense of shame or propriety; avoid embarrassing people in public.
  • Respect for elders: younger people greet elders by taking their hand to the forehead (mano) and adding "po" and "opo" to speech.

Fiestas and Christmas

Every town has a fiesta for its patron saint, with processions, food and open homes. The Sinulog in Cebu and Ati-Atihan in Kalibo, both held in January, are the biggest. Christmas starts in September, when carols play in malls, and lasts until early January. Simbang Gabi, nine dawn masses before Christmas, is a beloved tradition.

Etiquette tips

  • Filipinos may avoid saying "no" directly to keep harmony; listen for hesitation.
  • Arriving a little late to social events is normal, but be on time for business.
  • Dress neatly; appearance matters.
  • Use "ate" (older sister) and "kuya" (older brother) politely for staff and strangers slightly older than you.

For living costs, see our Philippines country guide.