Crispy Filipino fritters made from small shrimp and shredded vegetables such as sweet potato or bean sprouts, bound in a light batter and deep-fried until golden. Best enjoyed hot with spiced vinegar for dipping, okoy is a popular merienda, appetizer, and street food snack.
Okoy
Beyond Vigan empanada, bagnet, and longganisa, discover the lesser-known dishes of Ilocos Sur that showcase the province’s resourceful cooking and love for bold, distinctly Ilocano flavors.
Discover five regional pancit varieties beyond the usual bihon and canton, from Quezon's habhab to Cagayan's pancit batil patong, all with distinct noodles, sauces, toppings, and flavor!
Corazon and Florida Raymundo continue their family's decades-old tradition, serving Bulacan's signature palabok from the same home kitchen where it all began.
A crispy bite delivers more than texture—it signals freshness, amplifies flavor, and adds an irresistible layer of excitement to every meal.
Celebrated young chef Don Baldosano traveled to four places that helped shape his menu—and a better understanding of our cuisine.
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Delish Philippines promises to scour the whole country for recipes and stories that best represent the diversity and beauty of its cuisine.
Delish Philippines officially launches with a grand event at Casa Buenas on April 14, 2026. From chefs, food writers, and other creators in the cooking space, this celebration was overflowing with people who love to eat and champion Filipino cuisine.
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