The Philippines is a stunning archipelago of over 7,000 islands offering pristine beaches, world-class diving, vibrant culture, and warm hospitality. From the powdery white sands of Boracay to the dramatic limestone cliffs of Palawan, this tropical paradise combines Spanish colonial heritage with Southeast Asian charm.
Top food tours
Guided experiences that show you Philippines through its food.
Binondo Chinatown Food Tour
Manila's Binondo district is the world's oldest Chinatown and home to centuries-old Filipino-Chinese street food. This walking tour explores dim sum shops, hopia (Chinese pastry) bakeries, and legendary street dishes like wonton soup and pancit canton.
Salcedo Market Morning Food Tour
Saturday morning guided tour of Makati's beloved Salcedo Farmers Market sampling artisanal Filipino foods, organic produce, and gourmet street food from over 100 vendors. Perfect introduction to Filipino regional food cultures.
Intramuros Heritage Food Walk
Combine history and food on this guided walk through Manila's colonial walled city sampling Spanish-Filipino fusion dishes, traditional kakanin (rice cakes), and heritage recipes at restaurants in restored colonial buildings.
Pampanga Culinary Heritage Tour
Pampanga Province is considered the culinary capital of the Philippines. This day trip tours the birthplace of sisig, visits tocino and longganisa factories, samples kakanin sweets, and includes a hands-on cooking demonstration with local kapampangan chefs.
Cebu Carbon Market & Street Food Tour
Explore Cebu's oldest and largest market with a local guide who knows where to find the best dried mangoes, lechon (roasted pig) portions, puso (hanging rice), and bibingka. Includes Colon Street street food sampling.
Tour formats
Different ways to experience Philippines's food scene.
Street food tours
Street food crawls through Binondo, Quiapo, Divisoria, and Intramuros exploring hawker stalls and carinderias (local eateries) — best way to eat like a local Filipino for PHP 100-300 per person
Market tours
Guided market tours of Salcedo Saturday Market, Carbon Market (Cebu), and regional public markets with food historians explaining ingredients, cooking methods, and regional food cultures
Restaurant tours
Multi-course restaurant experiences at acclaimed Filipino restaurants like Toyo Eatery and Gallery by Chele showcasing modern interpretations of traditional Filipino dishes
Specialty tours
Provincial culinary day trips to Pampanga (kapampangan cuisine), Ilocos (bagnet and empanada), Cebu (lechon), and Bicol (spicy coconut dishes) celebrating regional food cultures
Cooking classes
Take a piece of Philippines home with you.
Flavors of Manila Cooking Class
Learn to cook classic Filipino dishes including kare-kare (oxtail peanut stew), adobo, and sinigang in a home kitchen setting with a professional Filipino chef. Classes include market visit to source fresh ingredients.
Kapampangan Cooking Class, Pampanga
Cook authentic kapampangan cuisine at a family kitchen in Pampanga Province, considered the culinary capital of the Philippines. Learn to make sisig, morcon, and traditional kakanin rice cakes with grandmothers' recipes.
Cebu Seafood & Lechon Cooking Class
In Cebu, learn the secrets of the country's most celebrated lechon technique along with fresh seafood preparations using the Visayan palate's signature sweetness and garlic-forward flavors.
Modern Filipino Cuisine Workshop
Chef-led workshop at a Manila culinary studio teaching modern Filipino cooking techniques used by top restaurants. Learn how chefs reimagine traditional Filipino dishes with contemporary plating and ingredient sourcing.
DIY self-guided food tour
Self-guided food crawl through the best of Manila's eating neighborhoods — from Binondo's Chinese-Filipino street food to Poblacion's trendy dining and Intramuros's heritage restaurants
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Stop 1: Binondo — start at Ongpin Street for dimsum at Masuki or hopia at Salazar Bakery (7-9 AM)
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Stop 2: Quiapo — puto bumbong, bibingka, and fresh balut vendors outside Quiapo Church (morning)
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Stop 3: Divisoria/Ongpin — fresh lumpia, goto, and arroz caldo at nearby karinderyas (mid-morning)
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Stop 4: Intramuros — lunch at Barbara's Heritage Restaurant for set Filipino meals (noon)
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Stop 5: Ermita/Malate — merienda at Aristocrat Restaurant for chicken barbecue and pansit (3 PM)
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Stop 6: Poblacion, Makati — early dinner exploring craft beer and small plates at trendy restaurants (6 PM)
Foodie tips
Get more out of every meal.
Merienda (afternoon snack time, 3-5 PM) is a sacred Filipino institution — try kakanin (rice cakes), bibingka, and puto at local bakeries and street stalls
Carinderia (turo-turo) eateries serve multiple dishes displayed in trays — point at what you want, pay PHP 40-80 per dish, and eat like a local. Best in Binondo and working-class neighborhoods.
Lechon (whole roasted suckling pig) is the star of any Filipino celebration. Cebu's La Lola and CnT Lechon are legendary. Book ahead for weekends when supply runs out.
Paluto is uniquely Filipino — buy fresh fish or seafood at a wet market and bring it to an adjacent restaurant that will cook it for PHP 50-100 per dish. Dampa in Pasay is the best place to experience this.
Sisig was invented in Angeles City, Pampanga by Aling Lucing — the original uses chopped pork head parts. Any Pampanga trip must include the original sisig experience.
Filipino breakfast (tapsilog, tosilog, longsilog) is a national institution combining cured meats with sinangag (garlic fried rice) and eggs. Best found at early-morning carinderia or 24-hour diners.
The best cheap eats are in the opposite direction of tourists — ask hotel staff where locals eat rather than following the tourist trail to overpriced restaurants
Street food safety: choose vendors with high turnover and fresh batches, eat at breakfast and lunch when food is freshest. Avoid evening street food that has been sitting out.
Halo-halo (shaved ice dessert) has regional variations — Manila's version is loaded with sweet beans, jellies, and ube ice cream while Pampanga's version is more simple and refined
Don't leave without trying balut (fertilized duck egg) — it sounds daunting but it's a uniquely Filipino experience best eaten warm with salt and chili vinegar