Wining and Dining in Philippines

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There have been many influences on Philippine food, specially and mainly Chinese and Spanish. However many indigenous foods have not lost their character nor succumbed to change. These Filipino food are :

• Sinigang , is a soup. It can be made with pork, beef, shrimp or any fish and vegetables, in a broth soured with tamarind or other acidic fruit. The sharp sour taste sets Sinigang apart from other soups.
• Kilawin or Kinilaw, is a dish featuring raw fish, which in no way resembles the raw fish found in Japanese cuisine. Kinilaw is sea fish or shrimp marinated in suka (vinegar) and spiced highly with ginger, chilis and sometimes raw onion. The vinegar actually cooks the fish. Kinilaw is usually served as an appetizer.
• Bagoong often called the "caviar of the Philippines" is paste of small shrimp or fish preserved in brine. This adjunct to green mango slices or kare kare (oxtail stew) is a delicacy which varies from region to region.
• Pinangat, is a spicy fish of stuffed taro leaves and hot chilis dish which originated from the region Bigol.
• Pinais, which is fish or shrimp wrapped in banana leaves and steamed with onions, tomatoes and young coconut is also originated from Bigol.
• Curacha, which is famous with visitor is originated from Zamboanga is a crustacean which looks a bit like a crap crossed with a crayfish.
• Paksiw, is most often pork, but can be made of fish is cooked in vinegar, ginder, garlic and salt and has a slightly sweetish taste.
• Puto bumbong, is sweet rice cooked and served in a small bamboo tube, topped with grated coconut meat and brown sugar.
• Bibingka, a rice cake baked on coal in a clay oven and topped wit a little carabo-milk, cheese, a slice of salted egg and grated coconut.
• Dinuguan, a stew of blood and enrails seasoned with vinegar, salt and garlic.
• Balut, a fertilized duck eggs with an embryo that is allowed to develop and is then boiled and eaten with salt.
• Camote, which is a yam, sliced and cooked with brown sugar which forms a crisp crust.
• Halo-halo, is a concoction of layers of ingredients diced gelatin, candied jackfruit, coconut gel, topped with shaved ice and mik is a very popular snack.

WHERE TO EAT :

METRO MANILA :

Restaurants in Metro Manila are set in fine dining and nouvelle cuisine. In Makati, many fine restaurants can be found in Greenbelt Park, along Makati Avenue, Pasay Road, Amorsolo Street, Jupiter Street. In Greenhills , along Wilson Street, and near Greenhils Shopping Centre. In Quezon City on Tomas Morato Avenue. In Ermita/Malate, around Remedious Circle, Adriatico Street and Roxas Boulevard.

OUT OF MANILA :

Baguio City, there are plenty of restaurants long Session Road, the main commercial artery which winds through the city.

Davao City, serves up a banquet of international cuisines in its many restaurants. Fine restaurants are found along F.Torres Street, Sarungbanggi, restaurant complex of Kristin’s, smorgasbord at Mongolian Garden. There is Luz Kinilaw Place, the pride of Davao, at Sta. Ana Wharf.

Cebu City, along Gororodo Avenue, there’s the Sea Food City which offers fresh seafood and a nautical setting, and other restaurant such as Majestic, a chinese restaurant. On Salinas drive Lahug there is native food. Along Mango Avenue, Japanese specialities.

Boracay, visitors can have dozen of choices on what to eat just on the main beach or walk 3.5 km to White Beach.

Angeles City, there are many fine restaurants along Fields Avenue and also along MacArthur Highway.