What to eat and drink in Philippines: dishes, etiquette and dietary tips

Adobo – chicken or pork braised in vinegar, soy, garlic and bay leaves; served all day.

Sinigang – sour tamarind soup with pork, prawns or fish; a comforting lunch.

Lechon – whole roast pig with crackling skin, especially in Cebu; served at fiestas.

Sisig – chopped pork face and liver on a sizzling plate, often with a raw egg on top; a bar snack.

Kare‑kare – oxtail stew in peanut sauce, eaten with fermented shrimp paste (bagoong).

Kinilaw – raw fish cured in vinegar, ginger and chilli; a fresh starter.

Chicken inasal – grilled chicken marinated in calamansi and lemongrass; popular in the Visayas.

Halo‑halo – shaved ice with beans, fruit, ube and leche flan; a sweet afternoon treat.

Street stalls (carinderias) charge PHP 120–250 per plate; a combo of rice, a protein and a drink fits this range.

Mid‑range restaurants charge PHP 300–600 for a main dish and a soft drink.

Tourist‑focused venues (e.g., Jollibee) price meals at PHP 150–250.

Fine‑dining lechon feasts can exceed PHP 1,200 per person.

Busy stalls with high turnover are the safest – food is cooked to order and served hot.

Watch for clean water, fresh oil and visible cooking; avoid pre‑cooked trays left out for hours.

Tap water is not recommended for drinking; use sealed bottled water or boiled water.

If you are allergic to peanuts or shrimp paste, ask the vendor; many stalls can omit these ingredients.

Use a spoon in the right hand and a fork in the left; a spoon is used for most dishes.

When invited to a boodle fight, eat with your hands (kamayan) but wash them first.

The host usually pays; if you want to split, say “KKB”.

Vegetarians should state “hindi po ako kumakain ng karne o isda”.

Halal travellers find certified stalls in Mindanao and certain Manila districts.