Where & What to Eat in the Philippines for Malaysian Travellers!

When you think of the Philippines, what’s the first thing that comes to mind? Most people picture postcard-perfect beaches, vibrant island life, Spanish-colonial charm, and energetic nightlife. One of the most exciting parts of visiting the Philippines is experiencing its unique and diverse culinary scene. Filipino cuisine offers a rich tapestry of flavours, from the savoury comfort of adobo to the fresh, vibrant taste of seafood straight from the islands. So, it’s time to save the best eats in the Philippines and discover where to get them!

Are you ready to feast your way through the Philippines?

Also read: Interview With a Chef: Why Filipino Food Is Worth Travelling For

Things to eat in the Philippines

1. Kinilaw – Davao

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If you love tangy, sour, and savoury flavours, visit Davao and try out Kinilaw. This dish is often referred to as the Filipino version of ceviche, and was even featured in the popular Netflix cooking show, Culinary Class Wars!

Kinilaw is a vibrant Filipino dish that “cooks” fresh, raw fish or other seafood through a zesty marinade of vinegar, citrus, onions, ginger, and chillies. For Malaysians who have never tried it, think of it as the Philippines’ version of Sarawak’s umai. In Davao, the classic Kinilaw uses fresh tuna, and is normally served as an appetiser. 

2. Curacha crab – Zamboanga

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Seafood lovers, look no further. While exploring Zamboanga’s stunning beaches and Spanish-influenced architecture, be sure to seek out the extraordinary curacha crab! Also known as frog crab or spanner crab, it is a regional speciality, seldom found elsewhere in the Philippines.

In Zamboanga, curacha crab is usually cooked with Alavar sauce, a creamy, slightly spicy coconut-based sauce that blends crab roe and other aromatic spices. It’s best to enjoy it with a bowl of warm rice, or even on its own!

3. Chicken inasal – Bacolod

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Malaysians, imagine this as your regular chicken satay, but much bigger, and with a hint of tanginess to it. Chicken Inasal is one of the most beloved street foods in the Philippines, particularly in Bacolod. 

Bacolodnons are incredibly proud of their Chicken Inasal and consider it a signature dish. Different from regular grilled chicken, it has a distinct tangy and savoury flavour derived from its marinade of vinegar (often coconut vinegar), calamansi, local spices like lemongrass, ginger, and garlic, and annatto, which also gives it a characteristic reddish-orange hue. Unlike other chicken skewers that are usually enjoyed as a snack or light meal, this iconic dish is often eaten as a main course, together with steamed white rice.

4. Batchoy – Iloilo

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When seeking cultural immersion in the Philippines, Iloilo is probably one of the top destinations, boasting heritage gems from the UNESCO-recognised Miagao Church to the well-preserved structures of Iloilo City’s Jaro district. 

But beyond this, Ilolio’s gastronomy delights are not to be missed! One of the must-try dishes here includes Batchoy, also known as La Paz Batchoy. This hearty noodle soup features egg noodles, crushed chicharon (pork cracklings), sliced pork, liver, and sometimes bone marrow. It’s best served with puto (rice cake), and is just as mouthwatering when enjoyed on its own.

P.S. Nowadays, halal or non-pork versions of Batchoy have been made to cater to Muslim and non-pork-eating diners, where beef or chicken are used as substitutes. 

5. Chicken adobo

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Ask any locals in the Philippines about their favourite comfort food, and you’ll likely hear Chicken Adobo. Widely regarded as the unofficial national dish of the Philippines, it’s enjoyed across the country. The main ingredient –  whether chicken, beef, or seafood-  is first browned in oil, then simmered in a blend of soy sauce, vinegar, garlic, and bay leaves, creating a slightly sour and savoury flavour. 

This go-to comfort food is a staple dish not only in restaurants but also in Filipino households.  Every family in every region has its own twist on adobo: some prefer it sweeter, while others make it drier or saucier.

P.S. For the main protein in adobo, you can substitute it with just pork, or a combination of pork and chicken.

6. Balut

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We’ve saved the best (and probably the boldest) for last. As someone who’s constantly scrolling through social media, seeing people eat balut was definitely a shock at first, but also super tempting! Found all over the Philippines, especially in Pateros, Laguna (the balut capital of the Philippines!), balut is a fertilised duck egg with a partially developed embryo, usually boiled and eaten directly from the shell with salt or vinegar. 

While balut is often seen as a dare food by many tourists, it’s actually a comforting snack for locals, known for its rich, umami, and earthy flavours. 

TripZilla tip: Don’t forget to sip the warm broth before digging in, it’s part of the full experience!

Note: Balut is not halal.

7. Pancit Lucban – Lucban

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When visiting the tourist capital of Quezon, Lucban, a dish called Pancit Lucban or Pancit Habhab is a must-try. It’s a popular local dry noodle dish that features Lucban miki, a thick egg noodle, stir-fried with vegetables, pork, and sometimes liver, all seasoned with garlic and soy sauce. 

Pancit Lucban is traditionally served on a banana leaf, and locals like to enjoy it the “habhab” style, which is directly from the leaf without any utensils. Remember to add a generous splash of vinegar before digging in; it gives the dish a tangy kick that perfeclty balances the flavour!

Note: This traditional Pancit Lucban dish is not halal.

8. Cebu lechon – Cebu

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You’ve probably heard of how gorgeous Cebu is and its world-class diving spots. But this province is also very popular for its Cebu lechon —  a mouthwatering roasted pork belly dish! You won’t have trouble finding this all-time favourite of locals and tourists, as it’s widely available in local markets and eateries.

Traditional lechon, typically a whole pig roasted over charcoal for hours and stuffed with aromatics like lemongrass, onions, and garlic, is usually accompanied by a sweet and tangy liver-based sauce. But Cebu lechon, on the other hand, is renowned for its intensely flavourful meat that is seasoned internally with a unique local herb and spice mix that often includes lemongrass, scallions, garlic, ginger, and star anise. Cebu lechon is a star on its own and is best enjoyed without any sauce to fully appreciate the aroma and flavours of the meat itself. 

Also read: Not Your Usual Trip: Cycling, Sailing & Paragliding in the Philippines

The Philippines offers so much more delicious food and fun activities beyond this list. Consider this your sign to book a trip to this beautiful country and experience it all for yourself!

Brought to you by the Tourism Promotions Board Philippines