Last month Filipino netizens joined the rest of the world in mourning the death of chef, author, globetrotter, and infinitely curious soul – Anthony Bourdain. His TV shows not only inspired millions to discover the wonders of traveling, he empowered people to indulge in the many pleasures of life—the unknown, the unfamiliar, and even what initially seems like frightening propositions.
But apart from the genius of the messaging behind his content, Pinoys have reserved a special place for Bourdain in their hearts because of his appreciation for a bevy of local fares. His high praise for the Cebu lechon elicited pride – as did his positive reviews of sisig, Jollibee, and his affinity for San Miguel Beer.
In line with this, Expat asks, “What’s your favorite Filipino dish (or drink), and why does it stand out for you?”
Konrad Walter
Swiss
Executive Chef, The Manila Hotel
Whenever me and my wife (a Filipina) go to a Filipino restaurant, I always check their menu first if they have Lechon Kawali (Crispy Pan-fried Pork Belly) and Kilawing Puso ng Saging (Sauteed Banana Bud/Blossom with Vinegar). I like pork and its crispiness. The fatty acid together with vinegar is a good combination. It melts down the fat in your mouth. I love my Lechon Kawali with garlic fried rice or Sinangag. And of course, it is best partnered with cold San Mig Light.
Julien Cosse
French
Jr. Sous Chef Sofitel Philippine Plaza Manila
My favorite Filipino dishes are Oxtail Kare-Kare (Oxtail Stewed in Peanut Butter) and Beef Tapa (Dried or Cured beef). Oxtail Kare-Kare because I really like the rich flavor of the peanut butter. It is a very unique flavor here in the Philippines – and, Beef Tapa because of the salty flavor, especially when partnered with rice.
James Williams
British
Executive Chef, New World Manila Bay Hotel
For the dish, it has to be Sisig. It was the first Pinoy dish I fell in love when I first visited over 10 years ago. But, I have strict guidelines – it has to have chicharron, and served on a sizzling platter with egg to mix in to give the extra richness. [It also] has to be nice and spicy.
For the drink: gin, elderflower, calamansi, splash of rhubarb bitters made by our very own Rein from the Lobby Lounge. Delicious!
Alisdair Bletcher
Scottish
Executive Chef, Marco Polo Ortigas Manila
My favorite Filipino dish would have to be Tortang Talong (Eggplant omelet). Back in 1968, I was a nine-year-old kid living in Manila. We had a maid working for us, who lived in. She used to cook food for herself and I would often go and eat with her. One day she took some eggplants that were growing in the garden, and she prepared the Tortang Talong, showing me how it was made. Eggplant was not a vegetable commonly used back home, so I used to make the dish for breakfast.
Mizumoto Masahiro
Japanese
Executive Chef, Kitsho Japanese Restaurant & Sake Bar (Hotel Jen Manila)
Since I am a health buff, my favorite Filipino dish is Sinigang na Bangus (Milkfish in Tamarind Broth) because it is very healthy, with main ingredients like fish and vegetables. Aside from the dishes, I love living in the Philippines because the Filipinos are very warm and hospitable. I have been staying here for more than 10 years now. And if my business here in the Philippines will flourish, I’ll build a hospital for the poor people.
