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The Guardian - Back to homeThe Guardian

Filipino food and drink

January 2024

  • Watermelon ice served inside pineapple halves

    Cook like you're on holiday
    ‘No rules’ and ‘riotous flavour’: how to cook and eat like you’re on holiday in the Philippines

    Food writer Yasmin Newman shares a typical day of Filipino dining – and her version of halo halo, one of the archipelago’s most-loved desserts

October 2023

  • Hands holding glasses with beer on a table while eating snacks, viewed from above

    No ‘nibblies’: three rules for surviving Australia’s party-snack culture

    Happy Feraren
    For Happy Feraren, the concept of nibblies was her first real culture shock in Australia. To ensure she leaves parties unscathed and un-hungry, she follows a simple checklist

April 2023

  • Budgie Montoya's Filipino spread, clockwise from top: Sisig – chunks of pork belly with soy and calamansi sauce, onions, chilli and fried egg; Sinuglaw – a ceviche of cured fish, with grilled or fried pork,, and longganisa – a sweet pork sausage.

    Pork belly, ceviche and spicy sausage: Ferdinand ‘Budgie’ Montoya’s Filipino recipes

    April is Filipino food month, so here’s a characteristically porky trio: sinuglaw, a combo of crisp pork belly and citrussy ceviche; sisig, a rubble of onion and pork in a tangy sauce; and longganisa – DIY spicy Filipino sausages

March 2023

  • bagoong alamang, philippine fermented condiment made of krill<br>FHK5PY bagoong alamang, philippine fermented condiment made of krill

    My secret ingredient
    Ferdinand Montoya’s secret ingredient: bagoong

  • A doughnut being dipped in purple icing

    ‘What is this flavour?’: why Australian desserts have turned bright purple

February 2022

  • Yotam Ottolenghi's ginataang kalabasa with prawns with ginger and prawn oil.

    Yotam Ottolenghi recipes
    Yotam Ottolenghi’s Filipino-inspired recipes: pork lumpia, coconut prawn stew, pandan custards

    A Filipino feast: skinny spring rolls to start, a squash and prawn coconut stew for main, and a fragrant tapioca and custard pud to finish

January 2022

  • Meera Sodha 2022_01_15 miso and coconut winter greens

    The new vegan
    Meera Sodha’s vegan recipe for Filipino-style miso and coconut winter greens

  • Sarap Bistro, Heddon Street, London

    Jay Rayner on restaurants
    Sarap Filipino Bistro: ‘Many of the dishes are real showstoppers’ - restaurant review

May 2021

  • Seafood sinigang.

    Ferdinand ‘Budgie’ Montoya’s Filipino family recipes

    Chicken in coconut vinegar, vegetables with fermented shrimp, and cassava cheesecake – the Sarap chef’s homage to his mother’s cooking

September 2020

  • Rowena at Romulo's Manila Sunrise

    The good mixer
    Cocktail of the week: Manila sunrise

    A refreshing, Filipino cross between a tequila sunrise and a screwdriver

January 2020

  • Irreverent and fun: Bong Bong restaurant, Cambridge Heath, London.

    Grace Dent on restaurants
    Bong Bong’s Manila Kanteen, London E2: ‘It's a get-stuck-in kind of joint’ - restaurant review

    A slightly chaotic but warm-hearted Filipino street-food joint that doesn’t play by the rules

September 2016

  • Ube ice-cream

    Shortcuts
    Why ube is our new yam

    The Filipino treat pronounced ‘oo-bay’ is rapidly becoming this year’s most photographed food – but how did it get so popular?

February 2015

  • Pork Adobo

    Real street food
    Real street food: Adobong Baboy from Manila

    Rich, unctuous pork adobo – meltingly soft meat flavoured with sea salt, coconut or cane vinegar, peppercorns and bay leaves – is popular with Filipinos from farm workers to the president, says food blogger MarketMan

January 2015

  • Ginger, coconut and garlic combine in this mung bean soup

    Guest cook
    A healthy and tasty mungo recipe

    Cook Residency: Healthy can still be tasty, say Jasmine and Melissa Hemsley – and this delicious mungo recipe proves it
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