World Food Philippine Gastronomy Issue

ISSUE 1 - 2026

SPOTLIGHT ON Philippine Gastronomy

THE PUSH FOR FOOD TOURISM

A taste of Pinoy food & culture

MICHELIN LANDS IN THE PHILIPPINES

Stars and recognition for local talents

WOFEX DRINKS + BAKES 2026

All Things Brew, Bar, and Bakes

We Bring MarketsSpecialist to Life

Publishers:

Boydee P. Dizon

Joel B. Pascual

Randy O. Manaloto

Joel A. Nuñez

PEPTarsus Corp.

517 Protacio St., Pasay City info@peptarsus.com

0999-888-5000

(02) 8281-8700

(02) 8929-7993

Sales Group:

Russel G. Cacho

Paulo S. Domingo

Cyrus B. Judan

Ria B. Lugtu

Roxanne P. Moriones

Geraldine M. Soliman

Chari A. Zarcal

Admin/Finance Group:

Jolina D. Candano

Ace D. de Guzman

Ivory O. Espiritu

Jolyn B. Enrile

Melody Lim

James P. Mendoza

Michael R. Rabino

Sharmaine E. Robielos

Ricky D. Villanueva

Communications & Content Group:

Cris C. Abiva

James Antolin

Laurent Dionisio

Wilson Gicos

Jayson E. Jardinero

Harold Lu

Kyle E. Roxas

Rita Santiago

In exclusive partnership with

Mode Devi Publishing:

Ana Manansala – Publisher

Cesar Cruz Jr. – Editorial Consultant

Jaydee Chun – Layout Artist

Kenneth del Rosario – Writer

Rory Visco – Writer

Mae Lorraine Lorenzo -Writer

Melany Simbul – Editorial Assistant

A WORD FROM THE PUBLISHER

Arriving

I think it is presumptuous to say that Filipino cuisine has arrived. Instead, with recent developments, I can confidently say that our food is now on its way.

With that, I consider this special issue of World Food as a celebration. The past year has seen a frenzy of events that leads us to be highly optimistic that all past efforts to push Filipino cuisine to global mainstream is finally gaining much needed momentum.

“The next big thing” has been attached to our food ever since Andrew Zimmern in 2012 and Anthony Bourdain in 2017 made the bold prediction. Years since, there have been in-roads but they have mostly been modest. But in the last few years, we have witnessed a sharp upward turn.

Paving the way are milestones from foreign soil. Filipino chefs winning James Beard Awards, being featured in US TV shows, and Filipino restaurants being included in the Michelin Guide

Then the floodgates opened for the local scene. Inclusion in Asia’s Best, the coming of the Michelin Guide, the staging of the first Terra Madre Asia & the Pacific of Slow Food, and the hosting of the United Nations World Tourism Organization’s World Gastronomy Tourism Forum are leaving indelible marks that positions the Philippines as a gastronomy destination.

We at World Food are excited to bring you these stories.

Not to be overlooked, however, is the steady contribution of MICE events towards this culinary push. For the past 25 years, WOFEX has long been a beacon in bringing in the latest trends and technologies that help push the culinary scene forward. WOFEX is most definitely an industry backbone.

With that, I invite our readers to catch WOFEX in Baguio, Cebu, Cagayan de Oro, Davao, and Manila in 2026. Let us build on the momentum and together push Filipino food forward and upward.

Happy reading.

FILIPINO FOOD ON THE GLOBAL TABLE

• DOT’s Push for Food Tourism

• Pinoys Abroad 6-17 COVER STORY

• The Road to UNESCO

• Iloilo Food Crawl

IN THIS ISSUE

THE GUIDE LANDS IN THE PHILIPPINES

• Palm Grill & Chef Miggy Moreno

• Lore & Chef Tatung Sarthou

BUILDING STRONG CONNECTIONS

• Inspiring Stories

• Advice from the pros

SLOW FOOD IN BACOLOD

• The Slow Food Movement

• Terra Madre Asia & the Pacific

BEHIND THE BAR WITH DBWY

• Starting the Philippine Bar Scene

• Award-winning Pinoy cocktail

TURNING DREAMS INTO REALITY

Allegro Beverage Corporation

Brewing New Opportunities

WHO WE ARE:

Allegro Beverage Corporation (ABC) is your total coffee solutions partner. We offer:

World-renowned coffee machines and grinders

Premium beverage ingredients

Technical support and machine maintenance

Equipment Training and Coffee Consultancy

We also offer nationwide services through our branches in Mandaluyong, Pampanga, Cebu and Davao, plus an extensive provincial dealer network.

Discover, Upgrade, Brew.

Visit Allegro at WOFEX Drinks + Bakes 2026

Your beverage journey starts here. Taste what’s new, discover innovations, and explore what’s next in coffee.

Follow us for live updates, experiences, and giveaways on beverage inspiration.

Filipino Food on the Global Culinary Table

By Rory Visco and Cris C. Abiva

Filipino food is no longer just home-style nostalgia – it’s shaping the global culinary conversation.

For decades, Filipino cuisine lived in a paradox. At home, every dish is generous, instinctively cooked, anchored in memory, and infused with love—the love of cooking itself. Abroad, Pinoy dishes quietly thrived in diaspora kitchens and neighborhood eateries, offering comfort to homesick communities, yet rarely commanding attention on the global culinary stage. Critics dismissed them as too pungent, too brown, or too complex. Yet in that complexity lay a cuisine waiting to be understood rather than simplified.

Today, Philippine gastronomy has leapt beyond nostalgia and novelty. Filipino food is being studied, plated, awarded, exported, and, most importantly, celebrated. From Michelin-recognized restaurants and a UNESCO gastronomy designation to the international rise of native ingredients and Pinoy talents, the cuisine has blossomed into a cultural, creative, and economic force—both at home and abroad.

Reframing the Filipino Palate

Filipino Restaurants & Chefs on the World Stage

The global rise of Filipino restaurants is a visible marker of this evolution. In cosmopolitan cities like New York, Chicago, Los Angeles, London, and Paris, Filipino-led concepts now span fine-dining tasting menus to inventive casual kitchens, all rooted firmly in local flavors.

Kasama in Chicago, run by husband-and-wife team of Tim Flores and Genie Kwon, won acclaim in 2022 by being the first Filipino restaurant to earn a Michelin star. A café/bakery by day and finedining restaurant offering a tasting menu by night, their modern interpretation of Filipino cuisine saw Kasama elevated to Two Michelin stars in 2025.

Overseas, Filipino food was long seen through the lens of immigrant home kitchens: comforting, rich, and often adapted to available ingredients. While this preserved culinary tradition, it also limited perception. Filipino cuisine was often dismissed as “ethnic” comfort food rather than a cuisine with its own techniques, regional diversity, and logic.

That perception shifted with a new generation of Filipino chefs—many trained in Western kitchens abroad—returning home with a mission to rediscover local flavors. Rather than softening taste profiles, they amplified them. Sourness, fermentation, bitterness, and funk became points of distinction. Rustic dishes were reframed as sophisticated expressions of history, geography, and survival.

More Filipino chefs and restaurants are making it big not just in the U.S. but also in Australia, Europe, the Middle East, and other parts of the world, building on what was started by the likes of James Beard Awardee Tom Cunanan of Bad Saint, Amy Besa and Romy Dorotan of Cendrillon and Purple Yam, Alvin Cailan of Eggslut, Margarita Lorenzana Manzke of Republiqué, Nicole Ponseca of Maharlika, and Leah Cohen of Pig & Khao, to name a few. Chefs Lord Maynard Llera of Kuya Lord in Los Angeles, Musang’s Melissa Miranda, Australia-based tandem of Princess Anne Uy and Marc Nacua, Chris Mauricio of Harana Market, Aaron Verzosa of Archipelago in Seattle, and Philippine Culinary Cup-winner Miko Aspiras now based in Australia, are just some in the long-list of top chefs working for global recognition of Pinoy cuisine.

The transformation was not driven by chefs alone. Cultural workers, academics, food writers, and policymakers recognized gastronomy as a tool of soft power. Food festivals, culinary exchanges, chef residencies, and research-driven cookbooks repositioned Filipino cuisine as a subject to engage with intellectually and emotionally, not just consume.

In the last decade, Filipino restaurants have slowly but surely been making it to the list of top dining places. In 2015, Antonio’s by Tony Boy Escalante, was the first Filipino restaurant to be included in the list of Asia’s 50 Best Restaurants. Of late, Gallery by Chele and Toyo Eatery have also made the list. Last year, the latter also won the Gin More Art of Hospitality Award aside from being listed in the top 50. A posthumous Icon Award was also given to Margarita Fores, Asia’s Best Female Chef of 2016, for her work in elevating Filipino cuisine globally. The Philippines has also made it to the list of Asia’s 50 Best Bars, with The Curator consistently being listed since 2016.

Filipino chefs were also honored in the Best Chef Awards last year. Jordy Navarra of Toyo Eatery and Chele Gonzales were granted two knives while Aaron Isip of

Kasa Palma, Bruce Ricketts of iai, and Hapag’s Kevin Navoa and Thirdy Dolatre received one knife each. One knife means Excellent, Two is for World Class, and Three Knives means The Best. More recently, Filipina barista, Jane Cabusas Espante was declared the 2026 Cezve/ Ibrik World Champion at the World Coffee Championship in Dubai.

Filipino Ingredients That Travel

If one ingredient symbolizes Filipino cuisine’s global ascent, it’s none other than ube. Once confined to provincial desserts and kakanin, it has captivated chefs, pastry makers, and social media audiences worldwide. Ube has seen such high demand of late, that countries that are not traditional growers have gotten into the action –but nothing comes close to our local ube, in taste, color, and texture.

But ube is only the most visible ambassador, other Filipino ingredients are following suit: calamansi in cocktails and vinaigrettes, coconut vinegar prized for complexity, longganisa inspiring reinterpretations, and indigenous souring agents like batuan and kamias and Filipino artisanal salts gaining international attention. As these ingredients cross boundaries, they carry stories of regions, seasons, and traditions, making Filipino flavors familiar without losing identity.

Global recognition paved the way for historic milestones at home. The Michelin Guide’s arrival in the Philippines marked a watershed moment for the local dining scene. The awarding of stars and recognition was more than an accolade but an affirmation of the rightful place of Filipino cuisine in the global stage. It validated the commitment of chefs and restaurateurs to local sourcing, authentic flavors, best culinary practices, and storytelling. It elevated diner expectations, deepened engagement with regional cuisines, and sparked conversations about Filipino excellence.

Iloilo and the Power of Place

While restaurants drive visibility, cities sustain culture. In 2023, Iloilo City became the Philippines’ first UNESCO Creative City of Gastronomy (see related story on page 40), anchoring the national food narrative in place, community, and continuity.

Iloilo’s recognition underscores that Philippine gastronomy exists beyond fine dining. It thrives in generational bakeries, market stalls, home kitchens, and local eateries. From batchoy and

pancit molo to kansi, bibingka, and heritage pastries, Ilonggo cuisine demonstrates how food heritage can fuel tourism, entrepreneurship, and civic pride. Inspired by Iloilo, other cities are mapping food ecosystems, supporting culinary heritage, and positioning gastronomy as a driver of sustainable development.

A Growing List of Global Honors

Beyond Michelin and UNESCO, Filipino food and its advocates are gaining recognition on international platforms. Chefs appear on global rankings, cookbooks win prestigious awards, and artisans find export markets eager for distinctive Filipino products. These milestones reflect a maturing ecosystem where cuisine intersects with research, education, sustainability, and creative industries.

Several Filipinos have made it as winners and semifinalists to the James Beard Awards, considered the Oscars of the culinary world. In 2024, Llera of Kuya Lord won Best Chef: California. The year 2023 was a great year for Filipinos as Kasama’s Flores and Kwon won Best Chef: Great Lakes while Republique’s Manzke won as Outstanding Pastry Chef. Content creator and chef Erwan Heussaff got the Broadcast Media Award for the Social Media Account category for his work on FEATR while pastry chef Abi Balingit Emerging Voice Award for her cookbook, Mayumu: Filipino American Desserts Remix.

Today, Philippine gastronomy sits at a unique intersection: culture on a plate, memory in a bowl, and a tool for livelihood, tourism, and economic strategy. Fooddriven experiences attract travelers seeking authenticity and context, turning regional dishes into gateways for cultural engagement. Heritage cafés, ancestral bakeries, innovative dessert makers, and contemporary kitchens alike communicate the Philippines to the world.

A Cuisine Still Becoming

Philippine gastronomy continues to negotiate space between tradition and innovation, everyday cooking and haute cuisine, local pride and global ambition. One thing is clear: Filipino food is no longer on the sidelines. It is claiming space, earning respect, and inviting the world to the table— not just to taste, but to understand. In this act of sharing across borders, generations, and histories, Philippine cuisine reveals its truest strength: deeply rooted, confidently evolving, and finally, fully seen. wf

THE DEPARTMENT OF TOURISM ON SHAPING THE FUTURE OF PHILIPPINE GASTRONOMY

Talk about Philippine gastronomy today will not be complete without the work that the Department of Tourism (DOT) is doing in its preservation, recognition, and promotion. World Food touched base with the Department and obtained answers to some of the most relevant issues on the matter.

ON THE PUSH FOR GASTRONOMY TOURISM:

Why was gastronomy/food tourism chosen as the focus of the tourism roadmap for 2029?

Food and Gastronomy Tourism is one of the key tourism products of the Philippines with a specific roadmap. The DOT recognizes it as a vital gateway to highlight an important facet of Philippine culture. Under the 2023–2028 National Tourism Development Plan, Food and Gastronomy is identified as a key product under Living Cultural Experiences.

The DOT views food culture not merely as a supporting attraction, but a powerful cultural narrative that reflects our history, traditions, communities, and way of life.

Through food, visitors are able to connect more deeply with local stories, heritage, and identity. This perspective positions gastronomy as an essential element in enriching and diversifying the country’s tourism portfolio.

By linking food tourism with farm tourism and other aspects of cultural tourism linked to festivals, heritage and historical sites, indigenous communities, and Muslim-friendly tourism, the DOT is highlighting the authenticity and depth of visitor experiences. The focus on gastronomy also supports the goal of anchoring tourism products on our distinctly Filipino identity.

What strategies are in place to ensure continued growth and global recognition for Philippine gastronomy, while remaining true to its unique identity and culinary traditions?

• Through the development of the Food and Gastronomy Tourism Roadmap (2024–2029) and implementation of initiatives under the plan. These tell the stories behind dishes and ingredients, honoring centuries of regional diversity and tradition.

The DOT is developing culinary zones and food circuits that extend beyond major cities to include markets, farms, and heritage food communities.

• The Department utilizes Slow Food principles, supporting ecological production, and food that is good, clean, and fair, as evidenced by partnerships like Terra Madre Asia & Pacific, which celebrate indigenous ingredients and community-based food heritage to develop sustainable offerings to tourists and support farmers and local economies

• DOT is also leveraging hosting of international events like the UN Tourism First Regional Forum on Gastronomy Tourism, Terra Madre Asia & the Pacific, the arrival of the Michelin Guide to the Philippines, and now the upcoming UN Tourism World Gastronomy Forum to elevate awareness on Filipino gastronomy while ensuring that the narrative centers on authentic experiences and cultural sustainability.

How is the DOT working to showcase the diversity of our cuisine beyond the promotion of the most popular local dishes?

The DOT showcases the diversity of Philippine cuisine through programs like the flagship Philippine Experience Program (PEP), particularly its “Salo-Salo” component.

Salo-Salo highlights communal dining, homegrown recipes, and food traditions deeply rooted in local history and everyday life.

In this program, food is presented not as a standalone attraction but as part of a complete cultural tourism journey. Instead of focusing only on iconic dishes, the program features and highlights interesting and unique food tourism experiences to activate yet another way of experiencing the country…this time through the sense of taste and the palate.

Farm tourism and Slow Food travel are other tourism products that are inextricably linked to Food and Gastronomy tourism, bringing attention to local produce and natural terroir as well as to farmers, fishermen, local producers, and purveyors of local food culture.

What has been the impact of Bacolod hosting the first Terra Madre Asia & Pacific?

• Established the Philippines as a regional leader in the Slow Food Movement and sustainable gastronomy tourism.

• Brought together 25 countries and around 2,500 delegates, highlighting strong international participation.

• Featured 107 Street Food exhibitors, drawing 50,000 visitors to the Street Food area and 25,000 additional visitors within the Lagoon grounds.

• Advanced the DOT’s national agenda on sustainable food and gastronomy tourism by highlighting culinary heritage, community producers, and regional food experiences as tourism drivers.

• Launched the Negros Island Region (NIR) as the first Slow Food Travel destination in Asia-Pacific, setting a benchmark for community-based gastronomy tourism.

• Strengthened Bacolod’s reputation as a capable host of large-scale, culturally grounded international events.

• Expanded market exposure for 18 regional food enterprises, increasing MSME visibility and engagement.

• Generated new economic opportunities through B2B sessions, resulting in partnership leads and broader market access for Slow Food Communities.

• Post-event tours translated event visibility into actual destination exposure for agritourism sites, producers, and heritage culinary spaces.

• Economic Impact:

• Generated PHP 46,586,200 in total sales, including:

• Street Food Exhibitors – PHP 42,800,000

• Slow Food Travel Tours – PHP 1,500,000

• Restaurant Takeovers – PHP 1,441,200

• Taste Workshops – PHP 360,000

• Bar Takeovers – PHP 260,000

• Slow Drinks – PHP 225,000

• Media & Visibility Impact:

• Achieved PHP 351,361,968 in media value.

• Delivered a combined ROI of PHP 397,948,168, reflecting strong reach, visibility, and overall event impact.

ON THE MICHELIN GUIDE FOR THE PHILIPPINES

How did the MICHELIN Guide Manila and Environs & Cebu 2026 come about?

The MICHELIN Guide Manila and Environs & Cebu 2026 was a strategic, long-term initiative by the DOT to position the Philippines as a world-class gastronomy destination. Beyond recognition, the Guide was envisioned to provide a platform to escalate awareness and interest in the Philippines as a veritable food tourism destination to a wider international audience.

The idea is to develop food tourism as another motivation to travel to the Philippines. Aligned with Michelin Guide, the Philippines is poised to highlight the many dining experiences that are worth a stop, worth a detour, and worth a trip. There are exceptional food experiences at great value and good food all around.

It is expected to attract high-value, foodmotivated travelers, increase tourism expenditures, and encourage longer stays. The Guide also stimulates local supply chains, connecting farmers, fishers, and MSMEs to premium markets, while promoting sustainable and high-quality ingredients. For chefs and hospitality workers, it incentivizes upskilling and the professionalization of the food tourism industry, harnessing global competitiveness while providing visibility and investment opportunities for smaller establishments through Bib Gourmand and MICHELIN Selected recognitions.

What has been the impact, so far, on local tourism and the F&B industry?

The MICHELIN Effect – this refers to the transformative outcomes that recognition from the Guide, whether a MICHELIN star, Bib Gourmand, or Selected listing, can bring to establishments and their communities:

• SURGE IN BUSINESS AND REVENUE: Restaurants receiving MICHELIN recognition typically experience immediate

increases in reservations and customer traffic, sometimes by 40% to over 100%, particularly for starred establishments.

• PRICING POWER: Recognized restaurants gain the ability to command premium pricing, as diners are willing to pay more for the prestige, pleasure, and social value associated with dining at a MICHELIN-rated venue.

All images taken from tourism.gov.ph are used with permission from DOT.

• BOOST IN TOURISM: MICHELIN-starred establishments become destinations in themselves, attracting food-focused and high-value travelers. This generates wider economic benefits for local hotels, transportation, and other businesses, enhancing the city or region’s reputation as a world-class hospitality destination.

• ENHANCED REPUTATION AND TALENT DEVELOPMENT: The recognition elevates the global profile of chefs and restaurants, helping attract and retain top culinary talent while encouraging innovation and professional growth within the industry.

The MICHELIN Effect has already demonstrated tangible benefits for selected Philippine restaurants following the inaugural MICHELIN Guide Manila and Environs & Cebu 2026.

Within just two weeks of the announcement, establishments reported significant increases in bookings, guest traffic, and service volumes:

• Helm (2 Stars): Fully booked until July 2026

• Celera (1 Star): Extended operating days and introduced a lunch menu to accommodate increased demand.

• Palm Grill (Bib Gourmand): 40% increase in walk-in customers.

• Morning Sun Eatery (Bib Gourmand): 300% surge in service volume.

• Kumba (Bib Gourmand): 50% increase in non-local, community-based diners, including domestic tourists.

These early outcomes illustrate the MICHELIN Effect: boosting revenue, attracting new customers, enhancing visibility, and positioning these restaurants as culinary destinations. Beyond individual businesses, this impact strengthens the local culinary ecosystem, driving tourism, promoting regional ingredients, and elevating the Philippines’ reputation as a worldclass gastronomic destination.

How can we strategically leverage the international validation that Michelin gives to also promote everyday dining experiences beyond those that can be had in restaurants and cafes?

One important development in the country’s food tourism scene is the recognition of various destinations in the Philippines for food and gastronomy that are drawing attention to Filipino food culture in general, including everyday food tourism experiences.

Iloilo was named a UNESCO Creative City for Gastronomy. Bacolod is the Slow Food Hub for Asia & the Pacific and the host of the very first edition of Terra Madre Asia and the Pacific. Angeles City in Pampanga has also been recognized as Asia’s Best Emerging Culinary City Destination in 2024 by the World Culinary Awards.

The country’s selection as venue for the UN Tourism Regional Forum on Gastronomy Tourism for Asia Pacific in 2024 in Cebu has paved the way for global recognition. This year, the United Nations Tourism has again given the Philippines the distinct opportunity to host the World Gastronomy Tourism Forum. The hosting of these global events will certainly augur well for positioning the Philippines as an emerging gastronomy tourism powerhouse in Asia. wf

PINOYS ABROAD FILIPINO RESTAURANTS DRAW PRAISE

By Joel Pascual

In my travels, while I always try to immerse myself in the local culture through its cuisine, whenever possible, I also try to visit a Filipino or Filipino chef-led restaurant just to see how our food translates — and triumphs — far from home.

Istill remember my early foray into trying Philippine food was in the 80s in Los Angeles and was limited to eating at Point Point Junction (turoturo style), Goldilocks (a famous local chain), Via Mare (a Filipino icon), and even Aristocrat of the Orient (a knock-off of the original). At that time, these restaurants were patronized only by fellow Filipinos.

Fast forward to the last decade, I have become more discerning in my choices - seeking establishments that are making headway and putting Pinoy food in the culinary map. Here are some of the restaurants I’ve tried over the years, and why I believe they matter:

KUYA

LORD

Los Angeles, California

CHEF: LORD MAYNARD LLERA

WHAT IT IS: A straightforward, proudly Filipino kitchen in LA where the food tastes exactly like how families actually eat in the Philippines — unpretentious, comfort-forward, and intensely flavorful. What stood out to me was how simple preparations (perfect adobo, clean sinigang, soulful viands on rice) are presented with reverence rather than flash.

WHY IT MATTERS: Llera was named California’s Best Chef in 2024 by the James Beard Foundation, a milestone that was a moment of pride for the Filipino community. It’s the kind of recognition usually reserved for haute or trend-forward concepts but awarded here to a chef for his culinary ode to the humble dishes of home. That the same food you’d share at a family table can be honored internationally is a powerful reminder of cuisine as culture and memory.

RANG’S COCINA MODERNE

Las Vegas, Nevada

CHEF: RANG TAN

WHAT IT IS: An intimate, chef-driven spot that blends Western techniques with Filipino flavors and ingredients. Tan trained and then ran her own catering company in Manila before packing everything up and opening her own restaurant in Vegas. On the menu you’ll find Filipino-inflected offerings like Lengua Salpicao, Binagoongang Pork Belly with Coconut Risotto and bistek alongside European-style plates. Her culinary style is described as tradition reimagined, flavor redefined and blends Filipino, Spanish, Italian, and Asian influences.

WHY IT MATTERS: Rang’s has earned international acclaim and awards, including the 2024 Rising Star of the Year by the Nevada Restaurant Association’s Culinary Excellence Awards, Tripadvisor’s Travelers’ Choice 2025, and recognized by Yelp as the highest-rated woman-owned restaurant in the U.S.

The restaurant has a fierce loyal following — locals repeatedly call it a hidden gem and praise the inventive, comforting food. It’s a great example of how Filipino identity can be expressed via cross-cultural technique without losing its heart.

MANO MODERN CAFÉ Chicago, Illinois

CHEF: MELVIN REYES

WHAT IT IS: A neighborhood counter-service café serving Filipino classics alongside coffee and breakfast/lunch fare. Think straightforward, well-executed staples — lumpia, longganisa, hearty rice plates — presented for daily life rather than spectacle.

WHY IT MATTERS: Mano Modern is exactly the kind of place that keeps communities fed and travelers grounded. Reyes and the cafe exemplify how Filipino home cooking adapts to a café format while retaining the comforting, nostalgic flavors that define the cuisine. It’s the sort of spot you stop in for repeat visits because the food is reliable, familiar, and undeniably Filipino.

TRADISYON New York, New York

CHEF: ANTON DAYRIT

WHAT IT IS: A fast-casual, fast-beating tribute to Filipino home cooking — bowls and plates that read like what you’re eating at a turo-turo or mom-and-pop spot in Manila, but built for New York’s pace. The founders’ mission is to make traditional Filipino food accessible and familiar to a wide audience.

WHY IT MATTERS: Tradisyon manages to walk the fine line between authenticity and approachability: the food feels close to home for Filipinos and readable for first-timers. During my visit I noticed a steady stream of non-Filipino customers picking up takeout — a small signal that the place has earned habitual, repeat business beyond the Filipino community. The team behind Tradisyon has also expanded into related projects, reflecting broader appetite for Filipino flavors in the city.

PIG & KHAO New York, New York

CHEF: LEAH COHEN

WHAT IT IS: This restaurant is a bold, boundary-pushing restaurant that blends Filipino and Southeast Asian flavors with a modern, urban edge. Known for unapologetically rich dishes—crispy pork, funky sauces, and vibrant spices—it celebrates the kind of food meant to be shared and savored. Rooted in Cohen’s Filipino heritage, Pig and Khao brings street-food soul into a contemporary dining experience that’s loud, flavorful, and proudly unrefined.

WHY IT MATTERS: Cohen trained at the Culinary Institute of America and worked in top kitchens and has received the Star Chefs Rising Stars Award She traveled across Southeast Asia to deepen her understanding of the region’s flavors that became the heart of Pig & Khao’s bold menu, which draws on Filipino, Thai, Malaysian, and Vietnamese influences. After gaining national exposure on Top Chef (Season 5), the restaurant has earned praise from major publications including The New York Times, New York Magazine, and The Huffington Post for its inventive food and lively atmosphere.

REYNA Paris, France

CHEF: ERICA PAREDES

WHAT IT IS: A compact, stylish Parisian restaurant where Paredes brings Filipino and Southeast Asian flavors into a French-dining context. Dishes lean on Filipino ingredients (calamansi, bagoong, coconut, kinilaw-style preparations) while using classical French techniques and a seasonal approach. Reyna is queen in Filipino, and is her way of paying tribute to her grandmother and all the women who raised and nurtured her.

She recently opened her second restaurant in Paris called Mischief at Rue Gravilliers. Here she offers a menu that revolves around indulgence and fun, where she can showcase her rebellious and creative side. It is said to be the next stage in her evolution as chef.

WHY IT MATTERS: Paredes has been noticed by major food press, with Reyna’s cited in Bon Appetit’s Best Restaurants in Paris list in 2024— a sign that Filipino flavors can be translated into an elegant, modern dining language without losing identity. It was lauded for the “melding of Filipino and French techniques and flavors.” If you’re traveling through Paris and want a taste of Filipino cooking elevated through technique and seasonal French sensibility, Reyna, and now, Mischief, will be two brilliant stops.

SPECIAL MENTIONS

My story won’t be complete without mentioning Purple Yam of Amy Besa and Chef Romy Dorotan, who are widely acknowledged for their work in bringing recognition to Filipino cuisine in the U.S. We featured Amy in a past Culinarian issue and also did a side-byside story on Purple Yam New York and Purple Yam Malate. I was lucky enough to have enjoyed the unique dishes of Chef Romy and am saddened by the restaurant’s closing. Despite this, the couple continue their work to promote and bring recognition to Filipino cuisine and culture.

A few years ago, we dined at Dix-Huit in Paris where Chef Aaron Isip served as chef de cuisine. His French cuisine with subtle Filipino/ Asian influence garnered him the prestigious Gault et Millau’s Chef Espoir recognition in 2015. He has since returned to the Philippines and has just gotten a Michelin star for his Kasa Palma restaurant.

We also visited Chef Tom Cunanan’s PogiBoy in Washington D.C., a Filipino fast casual restaurant that was finalist in the Hottest Sandwhich Spot of the Rammy Awards. Their signature Tocino Burger also landed on the cover of Food & Wine magazine in 2022. Sadly, the establishment has recently closed.

And then, of course, there is Jollibee, now a global powerhouse and is proudly Filipino. We’ve lent our support for the Filipino brand in places like Rome, LA, New York, Dubai ,and London not only to check out its consistency but also to quickly “bring us home” when homesickness starts setting in.

Finally, any list like this would be remiss without the mention of Kasama in Chicago, the first Filipino restaurant awarded a Michelin star. I can’t say I did not try to get in but the lines were simply too long. I might not have been able to try out the food but I still came away with intense pride not only for its Michelin triumph but, more importantly, on how widely accepted it has been as a restaurant of choice.

FINAL THOUGHTS

Of all the places I visited, I am proudest of the restaurants that served the food exactly as how the Filipino would eat it at home –no fusion, no pretenses, no finessing. For such food to find a global audience is indicative that the Filipino cuisine is indeed ready for the global stage. We may no longer be just “the next big thing” as earlier predicted by both Chef Anthony Bourdain and Chef Andrew Zimmern, with the above Filipino chef trailblazers, we might already be at the doorstep. wf

MICHELIN GUIDE PHILIPPINES

1.8.25.74

Michelin has landed in the Philippines and the numbers above indicate the number of stars and recognition they awarded to deserving Filipino chefs and eating establishments. Helm by Chef Josh Boutwood received Two Michelin Stars while eight restaurants got One Michelin Star each. The Bib Gourmand roster got a boost with the addition of 25 Filipino dining places and a whopping 74 made it to the Michelin Selected list.

WHAT ARE MICHELIN STARS?

TWO MICHELIN STARS

Helm by Josh Boutwood

ONE MICHELIN STAR

• Asador Alfonso

• Celera

• Gallery by Chele

• Hapag

• Inato

• Kasa Palma

• Linamnam

• Toyo Eatery

MICHELIN GREEN STAR

Gallery by Chele

SPECIAL AWARDS

• Young Chef Award – Don Patrick Baldosano (Linamnam)

• Service Award – Erin Recto (Hapag)

• Exceptional Cocktails Award – Benjamin Leal (Uma Nota)

These are annual recognition given to restaurants that offer outstanding cooking. Anonymous Michelin Guide Inspectors travel across the globe to visit restaurants to taste the food and evaluate the experience based on five universal criteria: ingredient quality, harmony of flavors, the mastery of culinary techniques, how the chef’s personality shines through his cuisine, and consistency across the entire menu and over time.

ONE MICHELIN STAR is given to those that “use top-quality ingredients and prepare dishes with distinct flavors to a consistently high standard.”

TW0 MICHELIN STARS go to restaurants “where the team’s personalities and talents shine through in expertly crafted dishes.”

THREE MICHELIN STARS, the highest accolade, is awarded to restaurants, not chefs but according to the guide, these establishments “tend to have chef’s at the peak of their profession, where the cooking elevates the craft to an art form, with some dishes destined to become classics.”

BIB GOURMAND

IN MANILA & ENVIRONS

• Bolero

• Brick Corner

• Cabel

• COCHI

• Em Hà Nôi

• Hálong

• Kumba

• La Pita

• Lampara

• Los Tacos

• Manam at the Triangle

• Morning Sun Eatery

• Palm Grill (Diliman)

• Pilya’s Kitchen

• Sarsa

• SOME THAI (Quezon City)

• Taqueria Franco

• The Underbelly

• Your Local

IN CEBU

• Abaseria Deli & Café

• CUR8

• Esmen

• Lasa

• Pares Batchoy Food House

• The Pig & Palm

MICHELIN SELECTED

• 12/10

• Abli

• Aida’s Chicken

• Antonio’s

• ATO-AH

• Aurora

• Automat

• Ayà

• Benjarong

• Blackbird

• Butcher Boy

• Cantabria by Chele Gonzalez

• Canton Road

• Carmelo’s Steakhouse

• Chie Chie’s Pancit Batil Patung

• China Blue

• Cirkulo

• COCO

• Cru Steakhouse

• Deo Gracias

• DIP

• El Poco Cantina (Malate)

• Ember

• Enye by Chele Gonzalez

• Esmeralda Kitchen

• Fong Wei Wu

• Fresca Trattoria

• Ginza Nagaoka

• Gordon Ramsay Bar & Grill

• Goxo

• House of Lechon

• Iai

• Juniper

• Kamakura

• Kei

• Kodawari (Salcedo)

• Lantaw (Compostela)

• Locavore (Taguig)

• Lola Helen

• Lore

• Lusso

• Mamacita

• Man Ho

• Maya

• Metiz

• Mireio

• MODAN

• Now Now

• Oak & Smoke

• Offbeat

• Old Manila

• Origine

• Osteria Antica

• Pablo

• Papillon

• Pares Pares (N. Escario Street)

• People’s Palace

• Ramen Ron

• Sala

• Seva

• Sialo

• Socarrat

• Spices

• Steak & Frice

• Summer Palace

• Super Uncle Claypot

• Tandem

• Taupe

• Terraza Martinez

• The Test Kitchen

• Txanton

• Uma Nota

• Umu

• Yamazato

BIB GOURMAND is a special distinction for restaurants that serve high-quality food at great value. This was introduced in 1977 and highlighted eateries that have simpler styles of cooking but produce good food at great value.

GREEN STARS are awarded to restaurants at the forefront of sustainable practices.

MICHELIN SELECTED, on the other hand, is a recognition for restaurants that offer quality, consistent dining experiences. These are not awarded stars but meet the professional standards of the guide.

CHEF MIGGY CABEL MORENO FIGHTS FOR TAUSUG CUISINE WITH PATIENCE, MEMORY, AND FIRE

By Kenneth M. del Rosario

On a quiet street in Diliman, there is a kitchen where time slows down on purpose. Coconut meat is burned until it turns black and fragrant, spices are ground by hand, and stocks are left to simmer until their natural oils rise and settle into the dish. It is a deliberate, time-intensive process with no shortcuts and no substitutes, one that asks patience from both the cook and the diner. The food that comes out is unfamiliar to many Filipinos, yet deeply Filipino all the same. This is Palm Grill, and this is how Chef Miggy Cabel Moreno has chosen to tell his story.

Moreno, the chef-owner of Palm Grill and Cabel Filipino Heritage, was born in Jolo, Sulu, raised in Zamboanga City, and trained not in a culinary school at first, but in the kitchens of his grandmother and mother. He is Tausug, and he says that plainly, without qualifiers. His food does the same. In 2025, Palm Grill and Cabel each earned a Bib Gourmand from the Michelin Guide, making Moreno the first chef from Mindanao to receive a Michelin distinction, and the only Tausug chef to earn two in a single year.

The awards came after nearly nine years of doing things quietly. “I didn’t open Palm Grill to chase awards,” Moreno said. “I opened it to introduce dishes from where I come from, and to change the way people think about Mindanao.”

COOKING AS INHERITANCE, NOT REINVENTION

A registered nurse who once worked in Abu Dhabi, he made a surprising decision upon his return to the country in 2016. Moreno enrolled in culinary school so he could open his own restaurant. It would focus on Southern Mindanao cooking, particularly dishes from the Zamboanga, Basilan, Sulu, and Tawi-Tawi corridor. It would avoid shortcuts, resist dilution, and respect the culture it represents, down to the decision to exclude pork entirely from the menu.

That sense of responsibility did not come out of nowhere. Moreno’s grandmother was an educator, historian, and former

politician in Sulu who helped establish the Sulu Museum and Library. His grandfather, an Ilocano doctor assigned to Sulu, founded the Sulu Public Hospital. “They dedicated their lives to preserving culture and serving the community,” he said. “I’m continuing that legacy through food.”

SLOW FOOD, SOUTHERN MINDANAO, AND A MENU THAT ASKS DINERS TO LISTEN

At Palm Grill, that legacy takes very specific forms on the menu. Among the must-try dishes are pianggang manok, the Tausug blackened chicken cooked with burnt coconut and spices; tiula itum, a deeply savory black beef soup; and a rotating selection of sambal and korma dishes that highlight Southern Mindanao’s spice-forward but balanced flavor profile. These are not crowd-pleasers designed for instant familiarity. These are dishes meant to be learned, understood, and remembered.

One of the most distinctive techniques behind these dishes is the use of burnt coconut, a practice unique to Tausug cooking and rooted in pre-colonial tradition. Burning coconut meat alone can take one to two hours, while preparing the house spice blends, known locally as pamapa, can stretch across two full days, a pace that defines the kitchen’s rhythm. It is slow food by nature, long before the term existed.

That philosophy aligns naturally with farm-to-table practices. Palm Grill sources from local farmers and relies on time rather than additives to draw out flavor. Bouillon cubes and artificial enhancers have no place here. The result is food that is bold but grounded, assertive without being overwhelming.

Spice levels can be adjusted, but Moreno is unapologetic about the default. “We educate the palate,” he said. “That starts young. What you feed your children shapes how they eat.”

Moreno’s second restaurant, Cabel Filipino Heritage, sits beside Malacañang Palace and serves dishes from Luzon, Visayas, and Mindanao. The name Cabel comes from his mother’s maiden name, a deliberate choice that honors her family line and the love story between his grandparents, an Ilocano man and a Tausug woman. The restaurant brings those two worlds together on one menu, reflecting Moreno’s belief that Filipino cuisine is not singular, but regional, layered, and collaborative.

“Filipino cuisine is the regional cuisines,” he said. “It’s not just adobo or sinigang. It’s kansi in Bacolod, pakbet in Ilocos, pianggang in Sulu. All of that is Filipino food.”

WHAT RECOGNITION CHANGES, AND WHAT IT SHOULD NOT

When the Michelin Guide arrived in the Philippines, Moreno made a conscious decision not to let it alter the way Palm Grill operated. There was no reworking of recipes, no pressure placed on the kitchen, and no attempt to cook differently for inspectors. Instead, the team was asked to stay steady, protect the process, and cook exactly as they had for years. For Moreno, consistency mattered more than anticipation.

The recognition, when it came, felt less like a turning point and more like confirmation. “It validated the work,” he said. “More than that, it amplified our voice.”

That amplification was immediate and measurable. Before the award, a significant portion of Palm Grill’s guests were foreigners. After it, locals began filling the tables. “Filipinos are careful,” Moreno said. “We hesitate to try unfamiliar food. For regional cuisines, that validation helped us be heard.”

Palm Grill saw a sharp increase in business after the Michelin announcement, with sales rising by roughly 40 % in the months that followed.

With increased demand came operational pressure. Staffing had to grow, supply chains had to adjust, and service had to scale, all while protecting what the Bib Gourmand stands for. Prices could not be raised simply because demand was higher, and quality could not be compromised to serve more plates, a balance Moreno describes as both the challenge and responsibility of the recognition.

A LEGACY BUILT ONE TABLE AT A TIME

For Moreno, success has little to do with numbers alone. It shows up in quieter, more human moments. One that stays with him happened after the awards, when a woman celebrated her 60th birthday at Palm Grill. Decades earlier, she had worked as a teacher in Jolo, Sulu, and had not returned since. As the dishes arrived, familiar aromas filled the table, and she broke down in tears. The food brought back memories of her life there, of students she once taught, of a place she thought she had left behind. Her family watched as the meal turned into a homecoming. Moments like that,

Moreno said, explain why he does what he does.

“That’s what food is for,” he said. “To bring home closer. To create memories.”

Looking ahead, Moreno has plans beyond Palm Grill’s upcoming NAIA Terminal 3 branch. He is developing a fine dining concept focused entirely on Tausug cuisine, a degustation-style experience that explores the culture in depth. It is a professional challenge he has long wanted to take on. “I want to level up,” he said. “Not to impress, but to tell the story properly.”

Moreno often calls himself a modern-day warrior. Historically, Tausugs were known for resisting colonizers. Today, his battles are fought with flavor. He shares knowledge freely, encourages other Mindanao chefs to open their own restaurants, and rejects gatekeeping outright. “If you want something to grow, you share it,” he said.

At Palm Grill, that belief is cooked into every dish, patiently, deliberately, and with purpose. wf

By Mae Lorraine Lorenzo

AT LORE, MICHELIN’S QUIET NOD SIGNALS A TURNING POINT FOR FILIPINO CUISINE

The Michelin Guide did not arrive in the Philippines with a drumroll. There were no sweeping declarations, no sudden reinvention of the dining scene. Instead, its first appearance for the 2026 Philippine guide unfolded quietly—much like Lore, the Bonifacio Global City restaurant that would soon find itself among Michelin’s inaugural Selected establishments.

For Chef Tatung—Michael Giovan Sarthou III—the recognition was neither chased nor staged. It came to a restaurant that had never tried to be loud.

“I have to admit, Lore isn’t really the kind of restaurant that gets overhyped,” he says. “We’ve always just been here in BGC, in a quiet corner, doing our thing.” That quiet persistence, rooted in storytelling and regional Filipino cuisine, is precisely what Michelin appears to have noticed.

RECOGNITION WITHOUT REINVENTION

Before Michelin, Lore was steady— never empty, never overwhelming. It did not rely on spectacle or viral appeal, serving diners who came for curiosity rather than clout.

But the Michelin Selected distinction shifted perceptions. “When Michelin gave us the recognition, people started looking at Lore differently,” Sarthou says. “Like, ‘Wait, maybe there’s something here.’”

The change was measurable, though not disruptive. “I have to admit, sales changed,” he says. “What really became stronger was the lunch crowd, especially on weekdays. Weekends were already strong.”

With more diners came a need for structure. Reservations—once flexible— became recommended, even for lunch. Some services now fill completely.

“We try to accommodate as many people as we can,” he says. “But you also have to pace yourself. I don’t want to overextend or go crazy just because of the recognition.”

NO STAR-CHASING, NO SCRIPT

Unlike cities where Michelin speculation becomes a sport, the

Guide’s Philippine debut arrived with little transparency for chefs.

“You’re not even aware they’re there,” Sarthou says. “The first time, we just got a letter asking about our philosophy.” The second correspondence was an invitation to the Michelin ceremony but still without guarantees.

When asked if a specific dish may have tipped the scales, he is unequivocal. “We can only guess,” he says. “We’ll never really know which dishes they focused on.”

A DIRECTION, NOT A SIGNATURE

Sarthou believes it the direction of Lore—regional Filipino cuisine—that was noticed. The menu draws from across the Philippines, foregrounding lesser-known regional dishes while

“They tell you during the briefing that you don’t really know what you’re going to get,” he recalls. “When your name is called, that’s when you find out.”

While he sensed something might come—“you already have a feeling you’ll get something”—the moment never felt like validation. “Whatever it is, you’re grateful,” he says. “It’s not about proving anything.”

resisting nostalgia for nostalgia’s sake. Equally important, he says, is the experience beyond the food.

“It’s not just about the dishes,” he explains. “It’s the total experience.” That includes service, pacing, and atmosphere—elements often overlooked when conversations fixate solely on technique.

Lore’s dining room echoes the menu’s sensibility—whimsical but grounded. “It’s inspired by folklore—like stepping into a storybook,” he says. “It’s dreamlike, but still Filipino.”

Rather than leaning into overt symbolism, Lore opts for subtle references. “Contemporary, but still rooted,” Sarthou says.

FOOD AS STORYTELLING

“We wanted a concept that could communicate Filipino cuisine to that audience, that’s why we chose Lore, from folklore.”

For him, Filipino food is inseparable from narrative.

“It’s not just recipes or ingredients,” he explains. “It’s how dishes evolve through people’s lives.”

That belief now finds its clearest expression in Lore’s new menu, which reads like a love letter to the archipelago. Structured to mirror the rhythm of a Filipino gathering, each course unfolds like a shared meal at home—lively beginnings, comforting middles, and sweet farewells.

The experience begins with Simula ng Salu-salo, small plates designed to awaken both appetite and memory. Crisp okoy shrimp fritters arrive paired with aged sukang tuba, their sharpness cutting through nostalgia. Fiery chicken satti skewers from Zamboanga bring heat and smoke, while kinilaw na tuna glows with pomelo and native chili, bright and bracing, like the first conversation at the table.

“The journey of the dishes here is seen through the lens of my own journey,” relates Sarthou.

From there, the menu moves into Sabaw, Alaala, Sigla—broths that feel warming, restorative, and deeply personal. Kansi na baka is sharpened with batwan, its sourness gently coaxing the palate awake. Tinolang manok follows, fragrant with ginger and chili leaves, offering comfort without excess.

REFRAMING AUTHENTICITY

At the heart of Lore’s philosophy is a refusal to treat authenticity as fixed or rigid.

Sarthou says, “I have a very loose interpretation of authenticity. Authenticity itself is very loose.” Filipino food, he notes, exists in countless forms—shaped by region, family, migration, and circumstance and what he does in Lore is his own perspective.

That perspective becomes most apparent in Kalan at Paghilom, the stews that form the emotional core of the menu. Adobo sa pula glows with annatto and garlic, familiar yet unmistakably reinterpreted.

A Mindanaoan rendang whispers of burnt coconut and patience, unfolding slowly on the palate. Each dish feels both instructional and soothing—proof that the Filipino palate remembers even what time tries to erase.

Sarthou believes that reinterpretation is not about dilution, but translation and what matters is honesty. “When you go to a chef’s restaurant, you go for his point of view,” he says. “That’s the beauty of food—it carries one’s story.”

He offers a reminder that feels both humorous and profound: “You don’t go to your friend’s house and criticize their mother’s adobo.”

The meal comes to a close with Tamis at Gunita, where dessert becomes memory.Biko at mangga arrives with house-made langka ice cream, sticky rice meeting fruit in quiet harmony. Inutak is rich with ube and brûléed salted-egg custard, indulgent but precise. A slice of Chocnut cake layered with chocolate and caramel— feels like childhood, carefully wrapped and handed back.

“We can modernize our food without losing its soul,” Sarthou claims. “Lore is my panata to that idea—that progress means remembering where we came from.”

LETTING THE FOOD SPEAK

Lore sources ingredients from various regions, but without obsession over rarity or excess narrative. “We’re not obsessed with being exotic,” he says. “Too much storytelling can actually rob the experience.”

Food, in his view, should stand on its own. “Why watch a movie if you have to explain everything before and after?” he asks. “The food should express itself.”

Sustainability also guides those choices. “Some ingredients aren’t sustainable long-term,” he says. “That has to be part of the conversation.”

MICHELIN AND A GLOBAL FREQUENCY

For Sarthou, Michelin’s presence in the Philippines is less about hierarchy and more about language.

“I see it as us finding our voice in a global language,” he says. “It does not mean Filipino cuisine is suddenly better—or worse—than others. We’ve just tuned into a frequency the global community understands,” he explains.

The responsibility now lies with chefs and restaurateurs to articulate their work clearly. “It’s a challenge to communicate on that frequency,” he says. “Not by changing who we are, but by explaining who we are.”

A SEAT EARNED QUIETLY

Participation in the Michelin conversation, he believes, is an intentional commitment. “You don’t do it for validation,” he says. “You do it because you want a seat at the table.” At Lore, that seat was not claimed through spectacle or ambition, but through patience, perspective, and respect for Filipino food as living culture.

The Michelin Selected distinction may be subtle—but in a country whose cuisine has long waited to be heard on its own terms, that quiet nod speaks volumes. wf

The Slow Food Movement, from Protest to Practice

By Cesar Cruz Jr.

In March 1986, a quiet rebellion unfolded at Rome’s Spanish Steps. Italy’s first fast-food outlet was about to open nearby, and journalist Carlo Petrini, with a handful of allies, decided to respond— not with slogans or banners, but with bowls of steaming penne pasta.

“We don’t want fast food. We want slow food,” they chanted. Their gesture was simple, almost whimsical, yet carried a profound message: food is not just sustenance— it is culture, pleasure, and time.

That small act of protest ignited a movement. By 1989, delegates from 15 countries met in Paris to sign the Slow Food Manifesto, proclaiming the right to food that is good, clean, and fair. What began as a local response to globalization and industrialized food became a global idea, celebrating flavor, tradition, and dignity at the table.

Slow Food quickly evolved from concept to action. In 1996, the Ark of Taste was launched at Turin’s Salone del Gusto, cataloging endangered foods—from rare cheeses to heirloom grains and traditional breads. Three years later, the Presidia program began, supporting farmers and producers in preserving threatened food traditions. By 2004, Terra Madre created a platform for chefs, academics, and advocates from more than 130 countries to connect, exchange knowledge, and collaborate on sustainable food systems. The ethos—good, clean, and fair—was formalized in 2006, linking enjoyment of food to environmental stewardship and social responsibility. Initiatives

such as the University of Gastronomic Sciences, Gardens in Africa, and Indigenous Terra Madre embedded agroecology and cultural knowledge into daily food practices, proving that Slow Food was not just a philosophy but a practical movement.

Slow Food in the Philippines

Decades after that pasta protest in Rome, Slow Food found fertile ground in the Philippines. Today, about 35 active Slow Food communities span the archipelago, from northern Luzon to Mindanao. These groups work to protect regional ingredients, empower smallscale producers, and safeguard culinary heritage in a rapidly modernizing world.

Communities document endangered ingredients, organize tastings, conduct farm visits, and hold workshops on sustainable agriculture and traditional techniques. Collaborating with local governments, they push for recognition of regional food heritage, advocate for fairer value chains, and ensure that small producers can thrive. Rather than imposing a singular vision of

Filipino cuisine, Slow Food lets each region tell its own story—through rice varieties, artisan salts, fermented condiments, spirits, and seafood. The result is a decentralized but deeply connected network rooted in place rather than trend.

Negros Island: A Slow Food Travel Milestone

Nowhere in the Philippines is Slow Food more upbeat than in Negros Island, officially certified as the Philippines’ first Slow Food Travel destination in November 2025. Long celebrated as the country’s Organic Capital, Negros boasts fertile volcanic soil, thriving coastal ecosystems, and food traditions shaped by both land and sea. Slow Food Travel transforms tourism from passive consumption to active participation: visitors meet farmers, learn traditional techniques, plant cacao, coffee, or mangroves, and see firsthand how biodiversity and culture intertwine.

Slow Food International General Director Paolo Di Croce describes Negros as “an encounter with the people

who preserve its identity.” Tourism Secretary Christina Garcia Frasco emphasizes that the designation highlights the Philippines’ commitment to sustainable, communitycentered tourism. Even the destination’s visual identity— crafted from archipelagic landscapes and handmade clay textures—speaks of resilience and connection, ideas that resonate across island nations.

Terra Madre Asia & Pacific 2025

Bacolod hosted the first Terra Madre Asia & Pacific (TMAP) last November 19–23, 2025, building on the momentum of Slow Food Travel. More than 2,000 delegates from across the Asia-Pacific region gathered to exchange ideas, celebrate local food, and collaborate on sustainable food systems. Supported by national agencies, local governments, and international partners, the event addressed urgent challenges—climate vulnerability, fragmented supply chains, and the erosion of culinary traditions. Terra Madre became part marketplace, part classroom, and part reunion, where solutions were shared face-to-face, hands-on, and heart-forward.

A Movement That Moves Slowly—On Purpose

Slow Food is not about nostalgia. It is about choosing pace with intention—whether a bowl of pasta on a Roman staircase, a cheese made by hand in Laguna, or a bottle of vinegar rescued from obscurity. In Bacolod, at WOFEX, and across the Philippines, Slow Food proves that slowing down, listening, and caring can make a world of difference. wf

and the Slow Food Movement

Chit Juan of Echostore, was the first to talk to me about Slow Food nearly a decade ago. At that time, the concept was unfamiliar to many yet its advocacy resonated deeply and was compelling enough to warrant support. Every year since, Slow Food has become a permanent fixture of WOFEX, the country’s biggest expo, helping the public appreciate the need for food that is good, clean, and fair.

From a small exhibition space attended by a handful of participants and a modest conference, we have seen the group gain in numbers, institutional support, and visibility. We are proud to

support the local movement’s activities including the first Terra Madre Asia & Pacific in Bacolod last year.

In 2016, I was able to join the Philippine contingent at the Terra Madre Salone del Gusto in Turin and it reaffirmed my belief in Slow Food as a cause worthy of WOFEX’s support. This 2026, I look forward to returning to Turin, to once again be part of the unique vibrancy of the global food communities who participate and to celebrate the success of the movement. Joel Pascual

QUICK TALK WITH PAOLO DI CROCE

Director General of Slow Food International Di Croce reflects on why Bacolod hosting TMAP matters, the urgency of transforming global food systems, and how local cultures, producers, and everyday choices can help shape a more sustainable future.

Q How important is it that the Philippines is hosting TMAP?

A It is absolutely crucial for the future of our organization. The challenge we face today is global: changing an unfair food system that exists almost everywhere in the world. There is a real sense of urgency. The Philippines is an ideal host because of its extraordinary food diversity, rich heritage, and deep-rooted food traditions, as well as the government’s strong interest in promoting local food. We saw here the same opportunity we saw in Italy many years ago when Slow Food began. This event is only the first step of a much longer process—not just to grow our network, but to improve the food system in the Philippines and, ultimately, across the continent.

Q Why is it important that the Slow Food movement continues to grow globally and in the Philippines?

A We believe this is the only way to guarantee a future for the next generation. Changing the food system is essential if we want to feed the planet sustainably and address the social, climate, and economic crises facing the world today. Our vision is food that is good, clean, and fair. This challenge exists everywhere, and we need countries that can become champions—places where others can learn, adapt, and replicate successful models according to their own culture and identity. Supporting local producers and communities is at the heart of that mission.

Q What is your message to the Department of Tourism, one of the key partners of this event?

A First of all, congratulations. I am aware of the Department of Tourism’s strategy to position the Philippines as a food destination, and I believe it is an excellent approach—not only for tourism, but for society as a whole. This strategy has the power to improve people’s lives by attracting visitors while simultaneously strengthening local communities and improving livelihoods. It is one of the smartest choices a government can make, and it is exactly the kind of support we need. I am very happy with the DOT’s policies at both the national and regional levels.

Q What is a good starting point for someone who wants to embrace Slow Food, especially those used to fast food?

A The first step is realizing that food is central to our lives. We are what we eat. Most of us eat two or three times a day, so food deserves more attention and respect. We need to understand where our food comes from and make more conscious choices. Changing the way we eat—toward something more sustainable—is essential.

Q Can Slow Food be accessible cost-wise compared to fast food?

A It’s actually the opposite of what many people think. This is not about time or money—it’s about culture and choice. Eating a lowquality sandwich or a good-quality sandwich takes the same amount of time. The real challenge is choosing to eat better: healthier food, better quality ingredients, and locally sourced products.

Experiencing Terra Madre Asia & Pacific 2025

By Cesar Cruz Jr.

A

first-hand journey through heritage ingredients, terroir-driven drinks, and the people keeping

Slow Food moving

In a fast-moving world, Terra Madre Asia & Pacific (TMAP) in Bacolod posed a simple question: What happens when we slow down long enough to take responsibility for what we serve?

Held from November 19 to 23 at the Provincial Capitol Lagoon, the event carried the theme “From Soil to Sea: A Slow Food Journey Through Tastes & Traditions,” highlighting the connection between land, water, culture, and culinary heritage.

illustrated terroir—how soil, climate, and culture shape flavor. Tasting these products made it clear that flavor and sustainability are inseparable. Watching producers and chefs present their craft made me reflect: Is this something I would serve my children? What impact does it have on health, community, and the environment? Supporting Slow Food doesn’t require grand gestures—it begins with conscious, intentional actions in whatever role you play in society.

of Trade and Industry, and The Technical Education and Skills Development Authority (TESDA). Local leadership from the Slow Food Community in Negros, led by Reena Gamboa and Chin Uy, ensured the event reflected culture, knowledge, and sustainable practices.

Being there, surrounded by passionate transformed

Ark of Taste ingredients muscovado sugar, from Bohol were

TMAP had so much to offer – from public talks and conferences, taste workshops and cooking demos to exhibits, hands-on learning, and slow drinks. The Street Food was packed with curious and hungry visitors while the Organic Farmers’ Festival beckoned with its wide array of produce.

Faces of the Movement

Behind Slow Food are the people who make it real. The event was brought to life by Slow Food International, the City Government of Bacolod (Mayor Greg Gasataya), the Provincial Government of Negros Occidental (Governor Bong Lacson), and key partners including the Department of Tourism, Department of Agriculture, Department

A visit to the Slow Drinks had us learning about Australian bushtucker teas under the guidance of Dale Tilbrook. We sampled tisanes made from different varieties of myrtle – lemon, cinnamon, and anise – all soothing, refreshing, and laden with medicinal and health benefits.

We caught the public talk on “Slow Food Travel,” with Slow Food International’s Paoli di Croce, DOT VI Regional Director Crisanta Rodriguez and Helen Javier Arguelles, the Tourism Officer of Sagay City

The discussion focused on rethinking how tourism engages with local communities. Rather than operating from a position of hierarchy, the speakers emphasized working with communities as co-equals. When communities are placed at the center of tourism planning and management, development becomes more sustainable and inclusive. This approach also shapes the relationship between hosts and visitors, grounded in kapwa—a shared ethic of respect, care, and mutual responsibility.

Exchange was identified as a core principle of slow food travel. Every destination has something to learn and something to offer, like Negros Occidental can draw lessons from other regions and vice versa. Field visits— whether within the country or across borders—help foster

exchanges and build networks that strengthen, rather than isolate, local communities.

Food travel is not elitist and its true value lies in meaningful interaction. While communities benefit economically, tourists often gain deeper insight into local food systems, culture, and ways of life.

Respect, the panelists stressed, must be reflected in fair compensation. When tourism ensures that value flows directly to communities, slow food travel becomes an expression of equity rather than exclusivity. With cooks and producers at the center—sharing their food and knowledge—slow food travel is defined not by luxury, but by intention.

The discussion ultimately linked slow food travel to the broader challenge of reforming a global food system shaped by inequality and misinformation, underscoring the need for education, awareness, and continued dialogue.

We met local advocates who had much to share. Chef Gel Salonga Datu of Slow Food Laguna describes her group as “young, but deeply rooted.” Founded in 2025, it brings together organic farmers, weavers, and cheesemakers from Santa Cruz, home of kesong puti—handmade from carabao milk, without machines, a living culinary tradition. The group helped pass a municipal resolution recognizing the cheese as cultural heritage. “We don’t just promote,” she says. “We work with the LGU so these communities can prosper.”

Cookbook author and restaurateur Angelo Comsti, of Michelin Selected Offbeat, arrived in Bacolod guided by curiosity. “This is where all the chefs are—the farmers, the producers,” he said. His research on sukang sasa, vinegar made from nipa palm fruit, began while documenting local traditions for his cookbook Also

Filipino. At Terra Madre, his tastings provoke surprise, recognition, and concern. “It’s a dying art,” he said simply.

Kalel Demetrio, CEO of Alab Distillery and a founder of Slow Drinks Philippines, joined Slow Food through its ingredients-first philosophy. Where early Terra Madre events focused mostly on food, he introduced cocktail hours, tastings, and full Slow Drinks showcases. In Bacolod, indigenous spirits like lambanog were treated not as novelties but as cultural expressions deserving care and attention.

A Feast for the Senses

Over 2,000 delegates from over 20 countries attended. Chefs showcased terroir-driven menus, while Slow Drinks leaders demonstrated how beverages express place as vividly as any dish. One highlight was

a demonstration of bir pletok, a traditional spiced non-alcoholic brew from Jakarta. As the ginger, lemongrass, pandan leaves, and spices combined, a warm aroma filled the pavilion. While sipping, I could almost taste the history and culture.

The Street Food was a hive of activity – there was so much food to enjoy. It was ‘hunger satisfied’ after feasting on grilled meats, fresh seafood, all types of skewers, and wonderful native dishes. Two styles of champorado caught our eye and palate. One was basictoo basic, in fact, as it does not even need cocoa or chocolate. Made from organically grown Unoy champorado

blend from Kalinga, the grains impart a natural rich taste and color when cooked into a porridge. The other was a more upscale version called Heirloom Rice “Champorado,” made with Balatinao sticky rice from Banaue and topped with macapuno, coconut milk, coconut ice cream, and banana slices. Still another rice-inspired dish worth mentioning is the mango ice cream topped with tapol rice from Antique –a cool and refreshing take on suman at mangga

The Capitol Lagoon, framed by international fast-food chains, hosted conversations about food systems that resist standardization and excess.

Being in that space drove home the stakes of the Slow Food mission.

TMAP made one truth clear: Slow Food is not anti-industry—it is pro-future. From the flavors I tasted to the people I met, I left with a renewed sense of responsibility: to act with intention, accountability, and respect for the next generation—one ingredient, one menu, one decision at a time.

“This is for our farmers.“

— Reena Gamboa

World Food was able to get a few words from Reena Gamboa, Executive Director of TMAP. It was just the second day but according to her, “It has been overwhelming. I didn’t expect these many people would come. The talks are packed, the taste workshops are sold, the kitchen takeover collaborations are well-attended, and Slow Drinks is also full.”

Gamboa and Ramon “Chin Chin” Uy, Slow Food Councilor for Asia & Pacific, were instrumental in getting things going. “Bottom line is that Slow Food International saw how active Slow Food Negros has been,” she says. In 2022 and 2024, they led the organization of the Philippine booth at the Salone del Gusto in Turin. Their efforts and with the help of DOT and the public sector led to the founding of more Slow Food communities in Western Visayas and Negros Island region.

Their experiences in Turin led the group to think of how they can make the farmers feel the advocacy without having to go to Italy. Their work is, after all, for the benefit of the farmers and food producers. They presented to Slow Food International that they can do a regional event in Negros as it has the top organic farmers in the country and is an example of all the local agricultural areas. “They know our capacity and our capability to get things done,” Gamboa states.

Putting the event together took a lot of hard work. At first, they thought there would only be Filipino delegates. But when they opened it to the international communities, 400 delegates wanted to join at once. In the end, the final count was over 2,000 delegates and 75,000 visitors!

As farmers are the stars of the event, the group had to make arrangements to have them present. This meant finding sponsorships for their fare and accommodations. In turn, all sponsored farmer delegates had to do talks or taste workshops based on their experiences in line with the Slow Food advocacy. It’s a win-win situation for them as they get to share what they know and also learn new things from other delegates.

When asked what has been the most fulfilling aspect of TMAP, Gamboa says, “When I see all the farmers so happy that they are given importance. It’s not even the money because that comes after, it is more the dignity you give them.” She expressed thanks to everyone who made the event possible. “We can’t complain,” she smilingly says, “even the weather is cooperating!”

Our Amazing Salts

Since reading Mark Kurlansky’s book “Salt” years ago, I have been fascinated by salt and the important role it has played in history, civilization, and in molding traditions and food practices. So, in 2015, when Chef Alvin Ong told me about a unique salt he saw in Albuquerque in Bohol, we just had to feature it in World Food. We documented its production through an interview with asindero, Florencio Bitoy

Ten years later, while strolling thru the TMAP in Bacolod, asin tibuok continuing to garner people’s

Filipino artisanal salts are something we should be proud of. With a coastline of approximately 36,289 kilometers, the Philippines

is ideal for salt production, and yet we heavily import salt. Traditional salt production is said to be a dying craft as the process is time-consuming, the demand is low, and it can only be done at certain times of the year. But it is good to see that interest in it continues to grow not just among sustainability advocates but also with professional chefs and the general public.

The Ark Of Taste

Three Filipino artisanal salts can be found in The Ark of Taste – a catalogue of endangered heritage food that are linked to the culture and traditions of a community under the Slow Food Foundation for Biodiversity. Its purpose is to bring attention to the products and take action to ensure their continued existence. The three salts are asin tibuok, budbod, and tultul. To date, there are 119 Philippine products in the Ark of Taste.

The salt’s name is a description of its form – as means whole or unbroken in Bisaya. Last year, was inscribed on the UNESCO List of Intangible Cultural Heritage in Need of Urgent Safeguarding the first Philippine traditional food process to ever be

INTERACTIVE LEARNING AT ITS BEST

The Foodways of Asia & Pacific Education Programme was one of the many interesting and fun events we were able to experience at TMAP. The area is designed to offer interactive learning through sensory activities and hands-on experience guided by professionals. It offered a firsthand experience of the food biodiversity in Asia and the Pacific, particularly as it relates to four distinct pathways: South Asia (focusing on spices), East Asia (focusing on legumes), Southeast Asia (focusing on rice), and Australia & the Pacific (focusing on taro).

On display were rice, taro, soy beans, and spices, their numerous variants and food products made from them. Traditional implements used in their preparation were also displayed. There were different spices from India and we

learned about their uses that are not limited to the kitchen. Many rice variants from Asia & the Pacific were also presented, there was even a demo on threshing and separating the grains from the stalks. You can actually try your hand at pounding the grains.

Moving past the displays is the area where experts show how the ingredients are prepared and cooked. And at the end is an area where visitors can sample the dishes that were prepared for the day. The programme offered a complete journey of how food groups shape culture, identity and ecosystems around the region.

It was a fascinating way to learn – using one’s senses while also immersing oneself in the storytelling, engaging with growers, tasting unique flavors and, even, making use of the selfie corner to take the muchneeded photo to complete the visit.

included. It is in recognition of the laborious production involved and to celebrate the artistry and craftsmanship of Albuquerque salt potters.

The tultul of Guimaras caught my eye at TMAP. It’s the only salt in the country that’s made with coconut milk. The blocks of salt are packaged in woven boxes, ready for giftgiving. Tultul, also called duldul or dukduk, can simply be grated then eaten with rice.

The budbod or bamboo salt continues to be produced in the shorelines of Antique and Iloilo but the process in Miag-ao involves the addition of an extract of balunos, a mountain vine. Budbod means “to sprinkle” and refers to the process of sprinkling sea water numerous times over the prepared area. The brine is poured into split bamboo nodes and dried until salt crystals are produced.

More Filipino Artisanal Salts

Aside from those already in the Ark of Taste, there are other traditionally-made Pinoy salts that are worth mentioning. Sugpo asin of Pangasinan is making a name for itself due to the complex intensity of its flavor. It

is made in ponds that are used to grow prawns (sugpo) during the rainy season and salt in the dry season, accounting for the unique color and flavor. Asin sa buy-o of Botolan, Zambales is sea salt that is packed in cylindrical woven nipa leaf pouches (called buy-o), that resemble wine bottles. Tedted is sea salt from Ilocos Norte. It is a by-product of draining excess water from coarse salt so is shaped like elongated drops of liquid or stalactites.

These traditional salts are slowly but surely making their way to the local and global markets thru online stores, specialty stores, food bazaars, and food events. In March 2024, the President signed RA 11985 – Philippine Salt Industry Development Act, which aims to strengthen and revitalize the salt industry, attain an increase in production, achieve salt-sufficiency, and eventually for the country to become an exporter of salt. It includes artisanal salts and the importance to document the unique techniques and practices employed in their production. With government support, the traditional methods will hopefully be preserved, continued, and recognized for their exemplification of Filipino heritage.

Cris C. Abiva

HOW ILOILO COOKED UP GLOBAL FAME ON ITS PATH TO UNESCO

By Cesar Cruz Jr.

Lea Lara, Iloilo City MICE Center Director, recounts the city’s journey to earning UNESCO recognition

On October 31, 2023, Iloilo City became the first Philippine city to earn a UNESCO Creative City of Gastronomy designation, a milestone that positioned the city on the global map of culinary excellence and innovation. The announcement, made on World Cities Day, placed Iloilo among 55 newly admitted cities to the UNESCO Creative Cities Network , now comprising over 350 cities across more than 100 countries.

The designation reflects years of planning, coordinating, community engagement, and industry partnerships, demonstrating that gastronomy can drive not only cultural pride but also economic growth, tourism development, and international visibility.

FROM CRISIS TO STRATEGY

Iloilo’s journey toward the UNESCO designation began in 2021, with backing from national agencies and local institutions. Early initiatives included community kitchens and mobile commissaries delivering meals to barangays during the pandemic - programs that provided vital support while reinforcing food as a pillar of social and economic life.

“Those programs were born out of crisis,” Lara recalls. “But they revealed the community’s instinct to gather around food. Looking back, they became essential in defining who we were.”

An initiative born out of crisis evolved into a deliberate strategy, placing gastronomy at the center of the city’s development agenda.

THE MOMENT OF RECOGNITION

The official announcement marked the culmination of years of coordinated effort. “It felt like waiting for bar exam results. I kept refreshing the website until I saw ‘Iloilo City.’ Right away, I called the mayor: ‘Sir, we made it,’” Lara shares. Beyond the excitement, the designation validated the contributions of government, chefs, hotel partners, and community stakeholders who had collaborated to document and showcase Iloilo’s rich culinary heritage.

A RIGOROUS NATIONAL PROCESS

The Philippines followed a structured framework for Creative City nominations, with the application reviewed by national cultural and tourism agencies. Cities are assessed on creative excellence, community involvement, sustainability, and alignment with UNESCO’s objectives for cultural and urban development. A country can only nominate one city per creative field, making the process highly competitive.

Iloilo’s submission highlighted initiatives that strengthened local food systems, preserved indigenous culinary practices, and engaged stakeholders across the hospitality and tourism sectors. Endorsements from chefs’ associations, caterers, and hotel groups underscored the city’s commitment and capability.

BEYOND THE TITLE

The designation is not a one-time achievement, it also carries obligations. Cities are expected to participate in international exchanges, contribute to network activities, and maintain programs that link creativity with sustainable urban development. Iloilo continues to engage with the Creative Cities Network while monitoring the effects of its gastronomy initiatives on tourism, local businesses, and community resilience.

“People often think it’s just about dishes or restaurants,” Lara notes. “But UNESCO Creative Cities is about how a community uses creativity—in our case, food—to drive identity, economic opportunity, and international collaboration.”

At last year’s International Gastronomy Forum in Macao, Lara proudly presented the Iloilo City Gastronomy Book, a sterling record of the province’s food heritage that includes well-loved Ilonggo recipes. Gastronomic Expressions of Our City: Iloilo Nature, Culture, and Geography, published in 2024 was named Best in the World at the 31st Gourmand World Cookbook Awards last year, in the UNESCO City of Gastronomy Book category (B25 Publishers Series). More than just a recipe book, it also offers an academic, historical, and cultural look at the foodways of Iloilo.

Iloilo’s journey shows that strategic investment in gastronomy can deliver both global and local gains. By blending culinary heritage, local production, and community engagement, the city has expanded tourism, strengthened industry partnerships, and turned its love for food into a platform for growth and global visibility. Its story demonstrates that with vision, collaboration, and passion, a city’s culture can truly shine on the international stage. wf

EVERY DETAIL COUNTS

To qualify as a Creative City of Gastronomy, the application must address specific criteria established by UNESCO’s Creative Cities Network. These include:

• Well-developed gastronomy that is characteristic of the urban center and/or region;

• A vibrant gastronomy community with numerous traditional restaurants and/ or chefs;

• Indigenous ingredients used in traditional cooking;

• Local know-how, traditional culinary practices and methods of cooking that have survived industrial and technological advancement;

• Traditional food markets and traditional food industry;

• A tradition of hosting gastronomic festivals, awards, contests and other broadly targeted recognition;

• Respect for the environment and promotion of sustainable local products;

• Nurturing public appreciation, promotion of nutrition in educational institutions, and inclusion of biodiversity conservation programs in culinary curricula.

Iloilo’s programs and partnerships aligned with these criteria, presenting what UNESCO describes as a robust and sustainable gastronomy ecosystem.

A Food Crawl Through Iloilo, the Heart of the Philippines

By Cesar Cruz Jr.

Ilonggo cuisine is rooted in history and family stories, and a culinary stop in the province is an absolute must. What better way to experience Iloilo than thru a food crawl specially curated for us by Ms. Lea Lara, director of the Iloilo City MICE Center.

From the moment we arrived, we were filled with curiosity, excitement, and hunger — not just for food, but for the stories behind each dish. The streets themselves tell tales: Spanish colonial architecture and American-style landmarks, like the Iloilo City Hall, stand side by side, setting a backdrop that is both historical and dynamic. We quickly dive into the tour, starting off with a serving of Pancit Molo.

KAP ISING’S PANCIT MOLO

Humble Comfort, Timeless Flavor

Multiple branches; main residence branch at Barangay South San Jose, Molo, Iloilo City

We started off with the simplicity and authenticity of Pancit Molo. The clear, rich chicken broth that was simmered from fresh chicken bones and the delicate dumplings stuffed with a mixture of pork, chicken, and shrimps captured the essence of home-cooked comfort. We sampled the molo soup at City Hall, delivered personally by Kap Ising

Puto, empanada, and lumpia are available at his restaurants to enjoy alongside the soup, but for now it was savoring the dish in its understated form. It was endearing to see Kap Ising happily finishing his bowl of soup – yes, he still eats a bowl, or two, every single day!

Meeting owner, Eliezer Villanueva the low-profile yet highly successful former barangay captain, was humbling. He is very hands-on in the business, personally buying all raw ingredients and overseeing preparation, cooking, and serving. Over the years, the price has changed significantly: what once sold at Php 10 for four dumpling balls now costs Php 100 for five, reflecting both inflation and the ingredient quality.

From door-to-door deliveries to banks and government offices, the business has grown to seven thriving branches. But the recipe stays the same – from the dumpling wrappers made by hand to the flavorful filling and rich broth. It is staying true to one’s beginnings and honoring the traditions that brought success.

PAT-PAT’S KANSI

A Distinct Ilonggo Signature 125 Seminario Road, Jaro, Iloilo City 2

Named after owner Christine Servando’s daughter, Patricia, Pat-Pat’s Kansi offers a soup that truly stands out in Iloilo. During our visit, we spoke with her niece, Sharmen Uytieppo, who shared that Christine would travel to Bacolod to enjoy kansi before eventually developing her own recipe. The restaurant began humbly in their home, with bamboo chairs and tables, and has grown into a local favorite. There is just one branch in Iloilo and it opens from breakfast onwards.

Get ready for a flavorpacked adventure when you visit Iloilo, the country’s first UNESCO City of Gastronomy!

Kansi is a unique cross between sinigang and bulalo. It is basically a soup of rich, beef broth, soured with batuan, and a beef shank with bone marrow, but without the usual Tagalog bulalo vegetables. Diners can customize their experience with sawsawan made of fish sauce, soy sauce, and kalamansi, adding siling labuyo, if desired. Tapping the marrow out of the bone is half of the fun but if you want to skip that part, then there are other ways to enjoy the kansi like the Kansi Unod for just beef with no marrow, deboned versions, Sizzling Kansi with mushroom gravy, or even Kansi Flakes reminiscent of adobo

Touring the spotless kitchen, we appreciated the care that goes into every preparation, ensuring each bowl reflects both tradition and the family’s culinary ingenuity.

ILOILO BIBINGKA

Street Food With Soul

Right behind Jaro Cathedral

Right behind the Jaro Cathedral, we chanced upon Mila Rosada, who has been selling bibingka for over 20 years. Watching her work openly and graciously was inspiring — every step was visible, from scooping the mixture of sticky rice and buko into banana leaf-lined molds, made from the cut-off ends of evaporated milk cans, to putting them in the makeshift wood-fired oven. True to the common description of how this type of bibingka is cooked, the ovens are fired from the bottom and on top.

This bibingka is different from the cake-like versions common in Luzon as it is thin but dense and hearty. They are also small, so are sold in brown bags of ten pieces for Php 50. The aroma and taste transported our group, reminding everyone why street food is so cherished: authenticity, simplicity, and flavor that lingers in memory. It is also good to know, that the cakes are sold all-year round and not just during Christmas season. Even better, this was an unplanned stop that underscored how food is deeply woven into the city’s daily life.

ORIGINAL BISCOCHO HAUS

Pasalubong Perfected 8 Lopez Jaena Street, Jaro, Iloilo City

Original Biscocho Haus has long defined Iloilo pasalubong (souvenir treats) culture. Company president, Gery Guadarrama, a Mechanical Engineering graduate from the University of the Philippines, has deliberately kept the brand local to preserve their unique novelty. “Pasalubong has to stay local,” he says, “that is a huge part of its attraction.”

The business started with his parents, Dr. Carlos Guadarrama and his wife, Therese in 1975 at their home in Jaro. From biscocho, the product line has grown to include 25-30 SKUs that include among others butterscotch, merengue, bañadas, pulceras kinihad, caramel tarts, toasted mamon, barquillos galletas, and seasonal items like Masapan de Pili.

Much like other food businesses in Iloilo, their products have stories to tell. Like how their Banana Marbles were first made using excess bananas that were paid by a patient to Dr. Guadarrama and how their patadyonginspired packaging is a tribute to Jaro’s timeless tradition of weaving ‘hablon’ patterns. It’s pasalubong that truly feels like bringing Iloilo home with you.

“Since Iloilo was recognized as a Creative City of Gastronomy, more tourists have been coming to the province and buying pasalubong. It’s great for both business and promoting our local flavors,” shares Guadarrama.

While you can order online, the joy of picking up pasalubong for your loved ones in person is truly part of the Iloilo experience. Each bite reflects the care and tradition behind the brand — and you definitely cannot leave without trying their iconic biscocho and butterscotch bars.

NETONG’S BATCHOY

Classic La Paz Noodle Soup

Unit 10 & 11, Shops at Atria, Donato Pison Avenue, Brgy. San Rafael, Mandurriao, Iloilo City (with multiple branches)

No food crawl in Iloilo is complete without La Paz Batchoy, and Netong’s Original La Paz Batchoy remains a true institution. The business traces its roots to 1948, when Leonito “Netong” Guillergan began selling cooked food near the train station. A Chinese man selling noodles taught him how to make the noodle soup, which he later enhanced by adding meat scraps from his family’s meat business. The result was a hearty dish perfect for travelers passing through the train station.

Today, third generation owner, Patrick Guillergan runs the restaurant and safeguards the recipe. He learned the ins and outs of their business, by helping out since he was in grade 4. Despite also being busy as a nursing instructor and running a non-food business, he ensures that every bowl remains true to the original recipe, a dedication that sets their batchoy apart from others. Rich broth, springy miki noodles, savory meat bits, and crispy toppings all follow the same method and proportions from day one, giving diners a taste of history with every spoonful. Their toppings of homemade toasted garlic and chicharon also spell the difference.

Guillergan credits Iloilo’s City of Gastronomy designation with the continuous influx of tourists to their establishment and he lends his support in its promotion in trade shows both here and abroad. Lara happily informs us that Netong’s pop-ups in MICE events consistently draw long lines. 6

PANADERIA DE MOLO

Baking as Stewardship

Avanceña Street, Molo, Iloilo City

Delight in the rich history of Panaderia de Molo, established in 1872, making it Iloilo’s oldest panaderia Dr. Kristin Treñas, whose grand-aunts, the Sanson sisters, started the business, continues to use the original recipes that rely on lard for that distinct flavor. While modern twists like garlic toast and barquiron have been introduced, the bakery proudly maintains its original varieties of biscuits that include kinihad, kinamonsil, biscocho de caña, biscocho principe, rosquetas, and broas

Though they have transitioned from wood-fired ovens to gas for environmental reasons, the essence of their craft remains. Their galletas, hojaldres — which they are the only ones to make — and bañadas are iconic pasalubong. “For us, it’s not just about

Cool down with a scoop of innovation at Happy Endings Creamery, where Catherine and Tajen Sui craft unique local ice cream flavors. The signage says it all, “What’s your story?” – a reflection of their vision to be part of everyone’s “happy ending.”

It all started when the couple bought a secondhand churner during the pandemic and began experimenting - building on skills they honed while volunteering in Gawad Kalinga kitchens. They showcase local ingredients and traditions: BayeBaye, Banana Turon (topped with banana chips), KBL (Kadyos, Buko, Langka), and Batwan

They also launched seasonal collections, including a successful Halloween line-up featuring imaginative flavors: Tikbalang — beer-infused ice cream with salted chocolate ganache; Manananggal —

baking; it’s about keeping our family’s story alive and sharing a piece of Ilonggo heritage with everyone who comes through the door,” says Dr. Treñas. They choose to still be traditional, as she says, “Doing it any other way will make the products lose their soul.”

Dr. Treñas is also deeply involved in heritage preservation, working with the Department of Education in programs to create cultural awareness in young people, and playing a key role in projects of the Heritage Council, like the Carpenter Bridge refurbishment, truly embodying the Ilonggo pride she advocates for. She says, for their family, Panaderia de Molo is more than just a business, it is a responsibility they will uphold as stewards of Ilonggo food and culture.

beetroot-spiced strawberry with coconut anise cream; Kapre — smoked Assam tea with pecan brittle; Panaming — ginger and turmeric for protection; and Duwende — truffle with honeycomb shards. For the holidays, they offered a Noche Buena line consisting of Queso de Bola, Buko Pandan, Pineapple Hamon, and Calamansi Leche Flan

Sui shares, “We always keep in mind to balance creativity with the practical side of things, with traditional recipes still religiously followed when it comes to local flavors.” More than just a business, she says there is a sense of provenance, “From the start it was clear that we had to embrace where we are, to build something from what’s around us, to offer something that the locals will be proud of.” It truly is more than a scoop of ice cream, it’s a celebration of local flavors, stories, and joy.

HAPPY ENDINGS CREAMERY

Innovative Local Flavors

Molo Mansion Garden Grounds, Donato Pison Avenue, Molo, Iloilo City

9

MADGE COFFEE SHOP

Coffee as Community Shops at Atria, Donato Pison Avenue, Brgy. San Rafael, Mandurriao, Iloilo City

Founded in the 1940s at the La Paz Market, Madge Coffee Shop is now managed by its fourth generation, under owner Magdalena dela Cruz. We appreciated the strong local coffee culture here, with beans sourced from northern Iloilo and Guimaras, offering an authentic Ilonggo coffee experience.

Regulars have their own mugs, which double as décor, adding character and a sense of belongingness. A variety of breads and cakes are sold at the counter, perfect compliments to the coffee. The café was full and bustling, attracting government employees, friends catching up, and couples on dates. It showed how the coffee culture is deeply woven into Iloilo’s social and culinary identity, showing that simple, wellcrafted beverages can resonate across generations.

THE HEART OF ILOILO’S GASTRONOMY

What made this crawl unforgettable wasn’t just the dishes, but the people and stories behind them — from first-generation owners to the new stewards of family legacies. Each stop reflected continuity, with family businesses sustained across generations and newcomers working within tradition and not against it.

Every bite carried pride, heritage, and love for Ilonggo cuisine, perfectly illustrating why the UNESCO recognition is so meaningful.

The tour wasn’t all eating, as we also got to see some of the iconic areas of the city. We traveled through Calle Real to see the historic downtown area with its colonial buildings. We passed the La Paz Market, where the batchoy eateries are traditionally found. By the time this issue comes out, the market would have re-opened after a few months of renovation. Other sights we saw were the Jaro Cathedral (National Shrine of Our Lady of the Candles), Molo Church (St. Anne Parish), the Iloilo River Esplanade, the Molo Mansion, and the Iloilo Business Park In a few short hours, we were able to see how cuisine, history, and urban life intersect.

It is a food crawl we recommend local and foreign tourists to experience, one we would happily do again. Our warmest thanks to everyone at the Iloilo MICE Center, specially Ms. Lea Lara, Ms. Dannah Nilay, and Ms. Gretchen Legara for the memorable Iloilo food experience wf

BUILDING STRONG CONNECTIONS

By Cris C. Abiva

WOFEX will not be WOFEX without our loyal and supportive exhibitors, who year in and year out, join us in bringing buyers and sellers together and in providing not just products and services but also learning opportunities and professional advice. In this issue, we share invaluable advice and insights on taking part in food trade shows from top executives of three companies that have been our loyal partners.

EUROBLADE TRADING has been a consistent WOFEX exhibitor for many years. A highly trusted food and meat processing expert, the company supplies high-quality, heavy duty machines and equipment made in Italy – like bonesaw machines, grinders, meat slices, vacuum sealers, knives, and cleaning tools. Their products can be found in numerous restaurants and hotels, meat shops, and supermarkets across the Philippines.

Mikel de Keijzer, company president, talks to World Food about their WOFEX journey. “We first joined WOFEX over a decade ago. Our goal was to gain broader exposure in the market by introducing high-quality, yet affordable, technological solutions. We have not looked back since.”

We have seen how the company has grown in its reach and in reputation and we are proud to have them join us for all WOFEX shows. De Keijzer says, “We’ve participated almost every year since we first joined. WOFEX has played a vital role in strengthening our image as a total solutions provider—

committed to delivering high-quality equipment and dependable service.”

Euroblade has made a name for itself in the industry as a trusted and reliable supplier, dedicated to providing highperformance quality products. The company takes pride in its “Europeanstyle” after sales service, focusing not just on delivery of products but offering reliable technical support. Company top brass regularly travel overseas to work directly with manufacturers to adjust product specifications for the Philippine market.

The company has also been part of the regional shows not just WOFEX Manila - joining not just one show in particular - but all of them! “Every client matters— regardless of size (of business). Participating in regional shows allows us to stay close to our customers and provide them with the best possible support,” de Keijzer affirms.

A major reason for their joining is the chance to interact directly with people. According to de Keijzer, “Despite the rise of digital platforms, we believe the human connection still plays a

crucial role in building lasting relationships. Face-to-face interactions remain essential to nurturing strong partnerships and sustainable growth.”

What is his advice for companies thinking of joining WOFEX as exhibitors? Be humble, he says. “Stay within your area of expertise. And always invest in quality—both in your team and in your technology. That’s the key to long-term success.” Reminiscing about Euroblade’s memorable moments in WOFEX, De Keijzer says winning the Best Booth Award was most definitely a highlight. But more than that, he says, “The most meaningful moments are when clients visit us and share how our products and support helped them grow their businesses. That’s our greatest reward.”

In closing, de Keijzer congratulates WOFEX on celebrating its silver anniversary last year, saying, “WOFEX has been a consistent platform for growth and connection. Keep up the great work—and thank you for your continued support.”

GLOBAL PACIFIC DISTRIBUTION

NETWORK CORP. has been a proud WOFEX partner since 2010. President and CEO, Peter Limquiaco , says, “We chose to be part of this premier event because it was the largest and most influential gathering of the food and beverage industry, bringing together renowned brands and highly engaged industry professionals and clientele in one venue.” The show, he says, provided them with the ideal platform to showcase their portfolio alongside the most trusted names in the industry and to connect directly with key decision-makers in the foodservice sector.

A trusted food solutions partner in the F&B industry, Global Pacific offers a diverse line-up of high-quality cooking and baking essentials, dairy products, frozen food, fats and oil, chocolates, beverage essentials, and so much more.

Global Pacific participates not just in WOFEX Manila but also the regional shows in Visayas and Mindanao. “As a nationwide brand serving clients across the Philippines, it is important for us to bring our product experience closer to our customers wherever they are. Being in the regional shows allow us to connect more personally with our clients and serves as our way of thanking them for their continued trust and patronage. Beyond reaching new and potential customers, it gives us the opportunity to reconnect with long-time partners and further strengthen the relationships we’ve built over the years,” Limquiaco explains.

They make good use of their time at the WOFEX shows by providing a hands-on experience of their brand offerings through the live demos by chefs. Here, clients can see, taste and understand how the products perform in real kitchen applications. Limquiaco says, “WOFEX provides a valuable face-to-face platform for meaningful conversations, allowing our clients to engage with our team directly, experience our products firsthand, and make more informed decisions before committing to purchases.”

To ensure a successful participation, he says, “Prepare your team to engage visitors, anticipate questions, and showcase your brand’s unique value. Avoid last-minute scrambling, underestimating

logistics, or overlooking simple touches that can make a lasting impression.”

For Global Pacific, joining WOFEX is valuable not just for brand exposure, but also for team development. “It’s a unique opportunity to learn alongside other industry players, gain insights into trends, and engage directly with a highly-targeted audience,” Limquiaco expounds. He says more than just a marketing activity, it is a worthwhile investment that will strengthen your brand presence, while also allowing your team to grow professionally through real-world industry experience.

In the 15 years that Global Pacific has been part of WOFEX, Limquiaco says there have been a lot of standout moments. In particular, he cites their participation at the Drinks Experience Hub in during last year’s first WOFEX Drinks + Bakes , where the Global Pacific’s barista ambassador was able to share industry knowledge and practical insights to F&B professionals and entrepreneurs. He says, “Seeing customers and peers actively listening and engaging reaffirmed that our value goes beyond carrying renowned brands, it also lies in the competence, credibility, and expertise of our team.”

BLU COFFEE DISTRIBUTORS

CORP., first joined WOFEX in 2013, the same year the company started. “We joined because it was one of the major trade shows in the country. It was a venue for us to connect with different customers in the coffee industry,” says company president, Rolando Villanueva

He says that ever since that exposure, they have been able to grow their industry network and expand their customer base, while also using the event as the platform to offer new products. Blu Coffee is not just a premier supplier of espresso machines, coffee equipment, ingredients, and supplies, it also offers barista training, recipe development, and machine support and maintenance.

Blu Coffee proudly says they are here to help people realize their coffee shop dreams by offering world-class products and professional service and assistance. They treat their clients as partners and are committed to their success, from the first shop they open up to the succeeding ones. This is why the company is favored supplier of top coffee shop chains, hotels, restaurants, and the like.

Villanueva says he highly recommends joining food trade shows, like WOFEX. His advice for first-timers, “Start small and focus on your customers. You cannot be a jack-of-all-trades - so it’s essential to start simple, showcase your products and services that can address a need or a problem in the market, then innovate along the way.”

The years of being part of WOFEX has taught them a lot of things. Villanueva

says, “We’ve participated in the regional shows in Baguio, Cebu, Davao, Iloilo, and Cagayan de Oro in the last two years. It’s important for us to be there to grow our brand presence especially in regions where customers are prominently based and there is growing expansion. At the same time, we are able to gauge product demand, identify trends, and measure industry growth in the areas.”

How to make the most out of your presence in the show? He says, you need to understand your target market, “You should know what they like, showcase what they are looking for, and be ready to show what you can do for them when they come to your booth.” Villanueva adds, “But beyond the products, people are really looking for good service and to meet the

people behind the brand. They are looking for long-term relationships. Grow your customers by building a brand that empowers employees who will be the ones to look after your customers.”

Asked about their memorable WOFEX moments, he says the year 2019 was one, as Blu Coffee won the “Best Booth Award” and the visitors loved the impressive flairtending in the DaVinci Gourmet booth. He says, doing things that attract crowds and draw people in their booth are worthwhile thinking about when planning for participation in a highly-attended event like WOFEX. He adds, “WOFEX Manila 2025 was also very memorable because when we looked back from when we began and to where we are now, we truly see that we have come a long way.

WOFEX has helped us build strong relationships with customers in the industry and helped us establish our brand’s credibility and visibility in the market.” wf

Behind the Bar with Drinks Be With You

In 2023, WOFEX, the biggest and most effective trade show on F&B launched the Philippine Bar Scene (PBS) at WOFEX Manila. Designed as a bar-focused trade show, it was met with much success. In 2025, it evolved into a new, separate show christened, WOFEX Drinks + Bakes. All these were made possible with the partnership with Drinks Be With You (DBWY).

By Cesar Cruz Jr.

“You’re already part of us if you’re in the bar world,” says Aaron James LimpeAw, brushing off the idea that DBWY is a formal association. As EVP of Destileria Limtuaco, Aw knows spirits and bars like the back of his hand. Yet for him, membership forms and titles have never mattered. “We don’t need rules to make an impact,” he says.

The collective is composed of bartenders-turned-educators, brand strategists, and consultants. Many no longer sling drinks daily, but keeping a foot in the scene lets them collaborate across brands without stepping on toes. “We work with brands, not for them,” Aw says, his tone matter-of-fact, almost playful.

From Pop-Ups to a Movement

It started small. Glenn Talavera and Rian Asiddao were experimenting with pop-ups, Aw added his own, and

soon Mic Flores and Niño Cruz joined in. Aw laughs recalling the early days: “At some point, every pop-up stopped being just a bar. It became an industry meet-up.”

Even the first batch of merchandise— originally a joke—became a subtle badge of belonging. It wasn’t about profit; it was a sign: this was a community, moving together. Brands noticed and interest came fast, but DBWY stayed firm: bartenders shouldn’t have to pay. “If anyone’s paying, it’s the brands,” Aw says. That neutrality, he adds, became a hidden strength in a sponsorship-heavy world.

The pandemic forced reinvention. Speaking at a Department of Tourism (DOT) webinar, he pivoted the conversation from culinary heritage to how bars shape visitor experiences. Soon after, DBWY was curating the Philippine Bar Scene (PBS) of

WOFEX – from getting the brands in, setting up a pavilion reminiscent of an actual bar scene, developing seminars and demos on bar topics for WOFEX University, and making sure the crowd is engaged, electrified, and happy to purchase.

By the second year of PBS in 2024, when the spaces sold out, he says, “That’s when we knew the concept worked.” The spin-off, WOFEX Drinks + Bakes was going to cover not just bar drinks but also coffee, tea, other beverages, and baked products. It’s eventual success, proved a drinksfocused trade show could stand on its own.

Teaching the Business of Bars

The bar component of WOFEX Drinks + Bakes may spotlight on showcasing top suppliers of bar beverages, ingredients, bar equipment, tools, machines, and supplies but it also has another important component – education.

Aw says, “We focus on the business side of bars and that means equipping people with the necessary knowledge and skills.” He says they want to go beyond just doing seminars on basic bartending, mixology, and drinks appreciation. In fact, at the last PBS, they offered a class that discussed the various aspects of commercial bar operations.

“This year, we will be conducting seminars about alcohol control inventory, designing profitable cocktail menus for weddings and events, and staff training,” he says. The sessions will be led by top bar experts.

Catching the Competition Bug

WOFEX Drinks + Bakes 2026 is poised to once again be a lively hub of competition this February 25-27 at the World Trade Center - with bar, brewing, baking, and cake decorating contests taking place. DBWY is on tap to stage bar competitions that include the University Flair, National Bartending Competition, and Coffee Cocktail Challenge For DBWY, competitions are must-haves for shows they support, as these mirror their philosophy of practicality, inclusiveness, and usefulness.

The movement is spreading. What started in Manila now reaches regional communities, strengthened by quickresponse initiatives like pandemic-era fundraisers for typhoon-hit bartenders. Despite its growing presence, DBWY refuses formal structure. Flexibility, Aw insists, is the real power. It allows the collective to move, adapt, and keep reshaping the bar industry from the inside. wf

a proudly pinoy cocktail

DBWY shares with us the award-winning lambanogbased cocktail recipe of Jedrick Devesa of Kinse Kinse in Lucban, Quezon that was chosen as the Filipino Food Month Cocktail of the Year

Thousand Colors combines San Juan lambanog with a Davao cacao nib infusion, Ilocos balikutsa syrup, and a touch of passionfruit cordial. He presented the drink with a crushed balikutsa rim. Devesa says it is inspired by the beauty of our islands, “Lambanog represents the artistry of the region, Davao cacao stands for the majesty of the mountains, Ilocos balikutsa echoes our rich culture, passionfruit captures the essence of Filipino cuisine, and the asin tibuok saline solution reflects the mesmerizing beauty of the Philippines’ vast ocean.”

THOUSAND COLORS

45 ml San Juan Lambanog

30 ml Davao cacao infusion

15 ml Ilocos balikutsa syrup

15 ml Lucban passionfruit cordial

3 drops Albuquerque tibuok saline solution

Garnish of passionfruit slice or cacao nib rim (optional)

1. Chill glass.

2. Add base and infusions in a mixing glass with ice.

3. Stir gently to combine flavors without overdiluting.

4. Strain into the chilled cocktail glass.

5. Add passionfruit garnish and saline droplets.

6. Serve and enjoy the layers of Philippine terroir.

A SECOND SERVING OF

By Cris C. Abiva

The launch of our brand-new show, WOFEX DRINKS + BAKES, was a huge success. It was warmly received by the niche market we targeted and affirmed our belief that there is a lot of potential for growth in vertical shows.

This 2026, we are bringing back the unique show to once again showcase all things brew, bar, and bakes. More than just a second edition, there will be more to see, experience, and savor in terms of competitions, learning opportunities, and events on the expo floor.

WHAT’S NEW?

The first Philippine Bake Off will feature live and display competitions, with talented bakers vying for medals. Powered by the Philippine Pastry Cup, this event will see them competing in live events at the BakeWars and show their artistry at the Bread Pastry Showpiece category. Much like in the Philippine Culinary Cup (PCC), the honors at stake are gold, silver, and bronze medals plus the much-coveted Gold with Distinction.

BakeWars will have two events - individual competition in the Rolled Sponge Cakes category and team competition in the Healthy Cupcakes & Muffins category. The latter will entail the teams preparing sweet cupcakes and savory muffins. For the Bread Pastry Showpiece, contestants will need to create artistic renditions using bread that will be judged on technique, presentation, and expert work, among others.

MORE HONORS AT STAKE

In last year’s event, the crowds really got into the thick of the action as they cheered on the participants in the barista, bar, and cake decorating contests. This time around there

will be more cheering as our partners, Cake Fiesta Manila (CFM), Drinks Be With You (DBWY), and the Filipino Coffee Institute (FCI), turn on the fun and excitement with intense competitions in cake decorating, bartending, and brewing.

CFM will again amaze expo visitors with the largest display of cake entries in various categories that include Wedding Cakes, Buttercream Cakes, 2-Tier Novelty Cakes, Sculpted Cakes, Hyper-Realistic Cakes, Celebration Cakes, Themed Cookies, Non-Tasted Cupcakes, Sugar Model/Figure, and Sugar Flowers. It will also, once again, be cakes and cupcakes of all shapes, sizes, and forms as far as the eye could see, filling the World Trade Center Lobby with bursts of color, eyecatching designs, and Instagram-worthy presentations.

Cake Wars will continue its fierce battle for honors in three team categories – Facebook, Sugar Figure, and Buttercream The display and live contests will be judged by industry experts from here and abroad.

In the same light, DBWY is bringing back the National Bartending Competition, University Flair Challenge, and The Ultimate Coffee-Cocktail Challenge. These will surely be fun and full of energy as the stage is set-up like an actual bar and the crowds actively get in the thick of competitions.

WOFEX has again partnered with the FCI to hold the prestigious brewing competition known as the Philippine International Coffee Competition. Up for grabs are top honors

in the International Espresso Championship, International Café Brewing Battle, and the International Coffee Roasting Challenge. The contests will see baristas showing their skills in precision espresso making, mastery in manual brewing methods, and coffee roasting. Top international and local baristas are set to judge who among them will be worthy to crown champions.

DOUBLE DOWN ON LEARNING

The show will not be complete without the various learning opportunities visitors can take part in. There will be much to learn from the free demos onstage and in the booths of the exhibitors, from conversing with industry professionals, and from enrolling in the seminars of WOFEX University

Our education arm is fully loaded with seminar tracks that cover drinks, baking, coffee, and cakes, all led by top industry experts. Designed for business owners and potential entrepreneurs, the discussions will cover a diverse range of topics related to managing a bar, coffee, and bakery business, cake design, baker’s math, and trends. Also included is the Self-Development Track that will cover the topics, Building High-Performing Teams and PurposeDriven Strategies.

The second WOFEX Drinks + Bakes promises to be another huge hit as the coffee, bar, and baking industries are poised to continue their upswing as people can’t get enough of all things brew, bar, and bakes. wf

The Art of Elevated Dining

At the heart of Luxent Hotel’s dining philosophy is a commitment to excellence, led by Executive Chef Allan Vale into an inspired experience.

Drawing from both local heritage and global influence, Chef Allan brings precision, passion, and creativity to every plate. His approach honors the finest ingredients, blending farm-to-table integrity with internationally inspired techniques to create flavors that are refined and memorable.

Under his direction, Luxent Hotel becomes a culinary sanctuary beyond the city’s bustle, where every dish is thoughtfully crafted, every moment intentional, and every plate a testament to the art of fine cuisine.

Where every plate tells a story and every taste leaves a lasting impression.

FROM SUGAR TO BLOOMS – The Art Of Sugar Flowers

Here’s a teaser of what WOFEX University offers – a quick look that will hopefully inspire, encourage, and get you to check out the different learning tracks that are offered during WOFEX shows.

CHEF JERIEL ENCARNADO

is an accomplished pastry chef and cake artist who has been competing and consistently winning gold medals mostly in Wedding Cakes and Chocolate Showpiece categories in both local and international competitions, like the PCC, Cake Fiesta Manila, and Food Hotel Asia Singapore He represented the country in the Coupe du Monde de la Patisserie 2025 (World Pastry Cup) in Lyons, France. He graduated with a degree in International Hospitality Management from the Lyceum of the Philippines University Laguna where he also serves as a culinary instructor. Chef Jeriel is also

We start off with one of the most-attended sessions in our regional and Manila shows – the art of making sugar flowers by award-winning pastry chef, Jeriel Encarnado.

Sugar flowers have long been celebrated in the world of cake decorating, sugar arts, and highlevel culinary competitions, where craftsmanship and creativity take center stage. These edible works of art captivate audiences with their beauty, often leaving people in awe of how closely they resemble real flowers.

The level of detail and effort adds significant value to a cake, as handcrafted elements are not easily replicated nor mass-produced. The time, precision, and passion invested in every petal contribute

to an overall sense of luxury, making cakes adorned with sugar flowers refined, exclusive, and truly unforgettable.

Creating sugar flowers is a rewarding craft but you need to be ready to learn continuously, to work patiently, to be willing to adapt, and be able to work well with different types of clients. Invest in honing your skills and knowledge, getting updated on trends, marketing your creative works, and maybe, even take the challenge of joining a competition like the Philippine Culinary Cup (PCC) of WOFEX.

Different types of flower pastes can be used for crafting sugar flowers. The choice can depend on the intended use, familiarity with the technique involved, the working environment, and the preference of the sugar artist. Gumpaste is widely used due to its flexibility and ability to dry firm, making it ideal for detailed and realistic flowers.

BASIC INGREDIENTS NEEDED:

• Fine powdered sugar

• Cornstarch

• Egg whites

• Tylose - a key ingredient that gives the paste its strength and elasticity

These are carefully combined to create a smooth, pliable dough that can be rolled extremely thin without tearing.

GET SMART TIPS! 5

1. Don’t rush the process. Techniques and execution can be learned over time but starting with the basics is an important first step. Avoid rushing to master everything at once.

2. Take time to ideate. Mood boards are a great way to get started on conceptualizing – using images, color palettes, and floral arrangements as inspiration. These visual guides can greatly help in refining and curating the craft.

3. Recipe flexibility is important. A wellbalanced and adaptable recipe can maximize an artist’s creativity. Choose what works best for your working style.

4. Tools and equipment are key. Having the right tools is essential as these can influence the output. Be ready to invest in items that can make the work efficient and the end-products outstanding.

5. Create a good workspace. Humidity is important as sugar is hygroscopic and easily absorbs moisture from the air. Choose an area with the right humidity, lighting, and ventilation and where you can work comfortably.

REALITY CHECK

AKA how to make the flowers look real

• Study the anatomy of real flowers, breaking them down petal by petal, to understand their natural structure

• Scrutinize the minutest of details – from the precise curve and size of each petal to the subtle variation in color, shape, and even, delicate veins.

• Meticulously recreate each detail to create a high level of realism

The work will require not just advanced technical skill but also patience, creativity, and deep appreciation for nature. But the rewards are definitely worth it, as excellently-made sugar flowers are not just valued for their artistry but also handsomely rewarded monetary-wise.

Creating Safe Spaces for Learning

By James Mendoza and Jolina Candano

Last October 29, 2025, PEPTarsus Corp. reinforced its commitment to community development through the School Library Enhancement Program at Bagong Nayon 1 Elementary School. The initiative aimed to create a welcoming, organized, and conducive learning environment, reflecting the company’s dedication to education as a cornerstone of community growth.

Armed with paints, brushes, mops, rags, brooms, and loads of energy, the team arrived in Antipolo early in the morning, ready to clean, paint, and repair the school library.

Ang kabataan ang pag-asa ng bayan. The youth are often called the nation’s hope – a role that comes with the responsibility to support them, especially in education.

With guidance from Principal Ferdinand B. Millan and the faculty, the day began with a discussion on the project’s significance. The staff emphasized the importance of a functional, engaging library in fostering students’ love for reading and learning, particularly for journalism students. Millan noted that “a well-organized library can spark creativity, encourage independent thinking, and serve as a safe space for children to explore knowledge.”

The team, together with PEPTarsus President, Mr. Joel Pascual and VP for Finance, Mr. Randy Manaloto, quickly cleared and cleaned the area. Walls, bookshelves, tables, and chairs were repainted, and books were organized to ensure a tidy, accessible environment for students and teachers.

By midday, the team was sweaty and happily messy from painting, with streaks of blue and yellow paint on hair and arms, yet spirits remained high. Laughter and camaraderie filled the library as the PEP staff laboriously worked. Though the project was not completed in a single day, the transformation was evident within hours. What was once a simple space became a refreshed, organized hub for learning. Students noticed the changes and explored

the neatly arranged shelves, discovering new titles that sparked curiosity.

The day ended with a surprise marching band performance by the students—a heartfelt gesture that underscored the impact of the program. Their energy and joy highlighted the value of giving back to the community.

Through the School Library Enhancement Program, PEPTarsus reaffirms its commitment to initiatives that empower communities, inspire the youth, and strengthen education. The company plans to extend similar support to other school libraries in the near future. wf

Turning Dreams Into Reality

WOFEX START-UPS 2025 was meant to be a stepping stone for deserving food business entities. We touched base with the entrepreneurs who were chosen, to find out the latest developments post-WOFEX.

Last year, we launched an initiative meant to help local start-up businesses get muchneeded exposure, an opportunity to showcase their products, and get a feel of the market. The eight enterprises (CocoPure, Filipino Ube House, Honey Queen, Maja Doughs & Donuts, Mr. Tango, Sardinas Fiestas, Tanteo Foods, The Chimney Cone) were given free booths at WOFEX Manila and for four days were able to present their case to the public, so to speak.

We were very pleased to learn about the significant and exciting changes that have come about since then and we are proud to share these with you.

CocoPure

Karl Vincent “KV” Golamco and his wife, Noelle, are the proud owners of CocoPure. Their two products are coconut chips, positioned to be a healthier snack choice and flavored coconut water, a healthier alternative to sports drinks. Developed in their home kitchen, 90% thru self-study, Golamco says they are proud of the uniqueness of their coconut products.

He is happy to share that they followed up on the leads generated during the show and are in negotiations with key accounts (two big supermarket chains). They are hopeful that their products – coconut chips and flavored coconut water - will be out on the shelves by first quarter of this year.

Golamco says they tried out for WOFEX Start-Ups to get a feel of the market and to see who will be interested in distributing their products. “We were blessed and humbled by the feedback we received. We know we have to work hard to be able to deliver

on the promise of our products.” After the show, they consolidated all the information they were able to gather and got down to serious work.

About their WOFEX experience he says, “The best part was the opportunity to showcase our products in a world-class food and beverage expo at no cost. This platform gave us significant visibility, helped us build brand awareness, and opened doors to meaningful business discussions. We are extremely thankful for the opportunity.”

Golamco says they are also grateful to all the mentors they met for providing insights and guidance. He says the most valuable lesson he learned is “The importance of perseverance. To keep going, stay committed, and continue pushing forward even during difficult times. This was consistently emphasized by all the mentors.”

Filipino Ube House (FUH)

Miguel “Migs” Mejia says FUH’s dream is for the Philippines to become the ube capital of the world – that is how passionate they are at revoluationizing a culinary heirloom. A food technology graduate with a Master’s degree in agribusiness, he is proud to pioneer the country’s first farmer-led value chain for ube, producing powdered and sliced ube

During WOFEX, he told us about meeting up with French lawyers who came to the Philippines looking for ube suppliers. He said he was working on his organic certification and was getting in touch with an organic distributor in France. PostWOFEX he happily informs us that FUH has closed deals for export of their conventional and organic ube powder to France. The buyer paid for the organic certification and their facility, the first ube farm and processing plant in the country, has passed the audit by the European Union (EU) certifying body. Great news, indeed!

Unfortunately, though, the two strong typhoons that hit the Visayas last year impacted on their harvests. They had to pivot by actively expanding their operations to Luzon and Mindanao just to meet the demand. This minor setback, however, will not deter his determination and will only push him to work harder.

Mejia says the best thing about his WOFEX experience was, “Sharpening my personal sales skills, getting a preview of how big the market is for ube in various forms, seeing what other companies are up to, and understanding how to position our company to differentiate ourselves.” He says all his expectations from joining were met on day one. “It was great to be around mentors of such high caliber. It’s an encouragement to perform at a high level because their success is clear evidence that anything is possible,” he adds.

Mr. Tango

“Why the name Mr. Tango?”, we asked Jessa Navaja, who started the business with her husband, Justin, in 2019. Her reply is quick – it’s because it takes two to tango and their product embodies the happy energy you get when you dance. She is the perfect spokesperson for her unique line of dessert drinks – eager to share their story and happy that she’s making people happy!

“The best thing about our WOFEX experience was the credible visibility and strategic connections it delivered. It helped us engage with industry decision-makers, generate solid reseller leads, and gain early retail and corporate interest that validated our business model.” Navaja says they were able to establish relationships with suppliers who are now part of their growing ecosystem and that the exposure sparked long-term opportunities.

“The most valuable things we learned from the mentors were refining our business structure, scaling operations efficiently, and strengthening supplier partnerships for long-term sustainability.” She especially appreciates learning that scaling is not just about selling more – but about designing systems that can grow without breaking.

She says they are grateful for the advice of Mr. Mike Crisologo of Papel na Liempo on product consistency, smart sourcing, and proper brand positioning. “One key advice from him was to explore ways to extend our product’s shelf-life. This prompted us to take concrete steps so we coordinated with DOST for guidance.”

The couple say the exposure opened a lot of doors for them – securing strong leads that were converted into partnerships that will bring their products into new areas and wider customer segments. They are now proud partner merchants of National University, which will see their carts in the different campuses. If, before, they were just in community bazaars, now they have secured spots in the annual calendars of different bazaar groups. They are looking into catering for BPO firms. All these, while continuing to work on developing new lines and flavors of beverages.

“WOFEX didn’t just bring leads — it proved our model works.”

“The

energy, exposure, and validation at WOFEX were unparalleled.”

Queen Honey

For Mylene Menez, honey is more than just a product to sell. A firm believer in its healing powers, she put up Philippine Wild Raw Honey Corp. to offer a rare honey gathered by katutubo from indigenous tribes in Mindanao. These honey-hunters gather what is classified as honeydew or forest honey – an untreated, wild honey with many health benefits.

She was eager to try out for Start-Ups but procrastinated until the last minute. She laughingly says it took 25 takes to get the video requirement done. Menez was hoping that the expo would open new doors for her Queen Honey line, and she got more than what she wished for.

“Our WOFEX journey taught us that commitment to quality and a heart for collaboration can transform local dreams into global realities. We were glad to meet

Tanteo Foods

Erica Urquiaga’s face lights up when talking about bulad. She named her company, Tanteo, which is Spanish for trial and error or guesswork, as it describes her style of cooking – by chamba. Her first attempt was far from perfect, but she knew she was on to something big.

She started Tanteo Foods just last year, after coming back home from living in Australia for 24 years. It was always in her plans to return to her hometown of Dipolog and do something for the people there thru a social enterprise.

The stint at WOFEX was highly appreciated. She says, “The instant feedback from people tasting the product, watching their reactions, answering queries, having real-time interactions – it was the perfect

platform to test our bulad dip. You can’t put a price on that experience.”

According to Urquiaga, “Straight after WOFEX, we needed a solid week of recovery! It was such an adventure.” After that, it was back to consolidating data, research, going to DTI and DOST for guidance, then back to the kitchen to further refine the products.

She has since launched an improved Bulad Timplador and a Tanteo Foods storefront that will also carry her Spanish-Style Dipolog Chorizo as well as other products from people she met during WOFEX.

Urquiaga says she is grateful to Mr. Joel Pascual, Atty. Joel Nuñez, and Ms. Chari Zarcal for all the invaluable advice, care, and support she received, as well as those from the other start-

local and foreign exhibitors who purchased our honey, affirming it’s world-class quality. And we were excited to tell people about Philippine forest honey,” she says.

Menez says, “The mentorship provided more than just advice – it gave us a blueprint for impact. The most valuable takeaway has been the power of connection and the duty to lift others. Mr. Joel Pascual not only inspired us to continue the journey but also spurred our commitment to give back. We are now driven to actively connect with other businesses and share our experience with fellow micro-entrepreneurs to, hopefully, create a ripple effect of success.”

“The experience at WOFEX was a true launchpad for significant business growth and exciting collaborations for us,” she avers. After the expo they were able to secure a strategic distribution collaboration that will

ups and the Department of Agriculture. She tried to jot down every little bit of information she could gather in a notebook and says she continues to revisit those notes. It has become her go-to reference guide as she continues her entrepreneurial journey.

see their honey exported to Micronesia, marking their first major export. They are also working on an initiative that will assist fellow micro-entrepreneurs in creating a reliable, global distribution pipeline. And if that is not enough, Menez is also embarking on an ambitious project to get her products pass the stringent and aesthetic preferences of the Japanese market.

Just before the year closed, Menez proudly shared that they were finally able to get their Halal certification. It’s something she has been working very hard on so she can bring her honey to Indonesia, Malaysia, and Singapore. In fact, she was banking on her sales at WOFEX to help bankroll the costs of the certification. We are very happy for her and to know that our local forest honey is on its way to conquer the globe!

The Chimney Cone

The success of his venture, The Chimney Cone, did not come without its heartaches. But as Michael Cristobal tells it, the missteps are what brought him to where he is now. Young couple Michael and Anne wanted to get into business despite still being gainfully employed. He stumbled on a concept that was very interesting and highly unusual – a chimney cone. Further research convinced him this was an idea worth pursuing.

Once they had the product, they proceeded to work on a store. With a product that is experiential, it was important for them to have an actual place so people can see how it’s made and where they can enjoy it immediately. It took three bad turns before they found their happy place. It is admirable how Cristobal is very open about his bad experiences with contractors and how he acknowledges the mistakes they made. These are, after all, learning experiences, albeit with an expensive ‘tuition.’

The couple were excited to be chosen for Start-Ups. Cristobal says, ”WOFEX is a big part of our story because it was here that we finally found the contractor meant for us.” He says they knew he was legit because they knew of the reputation of WOFEX specially when it comes to exhibitors.

She adds, “Here’s a fun story – I also incorporated feedback from Chef Waya Araos-Wijangco into the new packaging. I met her during a WOFEX U class in Cebu and when I spotted her at World Trade Center, I may have chased her down! It was the best decision ever, as her insights were fantastic. Thanks Chef!”

“Honestly, I couldn’t have asked for a better first expo experience. It was the kind of adventure that reminds you exactly why you started this journey!”

Of their experience, he says, “It’s a blessing to be able to participate even though we didn’t have the budget to join. We were honored to be chosen, knowing that WOFEX was a major reason why we were able to start our business. We were also able to meet important industry people like Mr. Joe Magsaysay of Potato Corner.” It was during the event that they announced that they are opening their brand to franchising.

Cristobal says, post-WOFEX, they are taking advantage of all opportunities of exposure, be it on television, social media, or face-to-face events to showcase their product. They have, even, developed a partnership with the Embassy of Hungary to participate in their events. The chimney cone is, after all, a modern innovation of a traditional Hungarian pastry. The dream he says is to go national – to be in every city in Metro Manila.

Maja Doughs & Donuts

Architect Romar Rosales and his wife Mary Jane, say they tried out for Start-Ups because, “We wanted to tell our story.” Much like other wouldbe entrepreneurs, their momentum was stalled by the pandemic. Rosales decided to take his family and crew to Biñan and see what they could do there. It was hand-crafted donuts that gave them hope and it is these same donuts that continue to bring them success.

Of their Start-Ups experience, he says, “The best part is the hope it gave us, the kind of hope that empowers small start-ups like ours to dream bigger and pursue bolder steps,” says Rosales.

Looking back, he says their WOFEX journey feels like a timeline of growth. In 2023, they came as trade visitors looking for suppliers. Come 2024, he brought his managers to attend seminars at WOFEX U so they can all learn more about managing a food business. In 2025, they were lucky enough to have been chosen for Start-Ups and he was elated to now

be considered an exhibitor. Rosales says, “The mentorship, exposure, and support elevated us in ways we never imagined.”

He says one of the lessons that struck him the most came from Mr. Joel Pascual who reminded him to always understand the value of his business to his community. As they became known as Biñan’s handcrafted donut café, they try to find meaningful purpose by working with civic organizations in town.

He says another humbling but powerful insight he got from Pascual, was not to cling too tightly to the fame of their viral Dome Champorado, even if it was born in their café. While he says it’s easier said than done, he does understand the value of looking beyond a single product and focusing more on developing their donut franchise program with long-term vision. He is also grateful for the help of Ms. Diana Uy in getting them connected with the Philippine Franchise Association.

“As an architectturned-aspiring restaurateur, WOFEX has been the closest thing to a professional ‘graduate school’ for me and an educational platform I can share with my team.”

A strategic step they are taking this year is the opening of a combined commissary and restaurant in Quezon City. This will allow them to serve future franchisees more efficiently and fully maximize the gains and mileage that WOFEX has provided.

We extend our congratulations to the first batch of Wofex Start-Ups. Truly with determination and hard work - anything is possible. The good news they shared with us strengthens our commitment to helping other food businesses through the trade shows that we hold.

This 2026, we are happy to have partnered with JCI Manila, one of the most prominent and historic local chapters of JCI Junior Chamber International in the Philippines. JCI Manila engages in projects and programs that promote leadership, community service, civic engagement, and positive social impact across a range of sectors.

The partnership between WOFEX and JCI Manila kicks-off at WOFEX Drinks + Bakes with WOFEX Start-Ups: Where Businesses Lead Beyond. The chosen F&B start-ups will once again be provided with a dedicated space in the expo where they can meet industry players, buyers, distributors, and decision-makers while fostering valuable professional connections. They will also be exposed to entrepreneurship experts who will provide practical feedback, insights, and mentorship. What’s more is that, even after WOFEX, they will continue to receive support through a JCI Manila-lead community focused on ongoing mentorship, peer learning, training, and industry discussions, ensuring long-term growth beyond the show.

The collaboration will continue on to WOFEX Manila, this coming July 29 to August 1, 2026. Cris C. Abiva

Pinoy Silog is the perfect comfort food, especially when you are abroad and have a craving for a Filipino home-cooked meal. Should you find yourself in LA —a must-try are the Kuya Trays offered by Chef Lord Llera at Kuya Lord. The Long Tapsilog comes with grilled sweet or savory longganisa, grilled beef short ribs tapa or sweet tocino, sunny side-up eggs, java rice, pickled green papaya, and a pint of Chami noodles.

Truly a taste of home!