Pili nut is a creamy, buttery native Philippine nut grown almost exclusively in the Bicol region, highly prized for its rich texture and natural sweetness. Traditionally candied or roasted, it has become a signature Bicolano export, proudly representing the region’s distinct agricultural and culinary heritage.
Pili Nut
Tucked behind Kariton’s ice cream shop in Makati, Sabi Sounds transforms into a Melbourne-inspired listening bar serving cocktails, records, and retro lounge vibes.
From growing up in Nueva Ecija to leading one of Melbourne's most celebrated Filipino restaurants, John Rivera shares how memory, tradition, and classical training shaped Askal's modern take on Filipino cuisine.
You may come for the crocodile sisig and tamilok, but it's these local delicacies that deserve a place in your suitcase.
Once considered a simple pasalubong from Bicol, the pili nut is steadily gaining global recognition thanks to its rich flavor, impressive nutrition, and remarkable versatility.
The Westin Manila and Aton Cacao spotlight the journey of Philippine cacao—and the farmers and artisans behind it.
This maiden menu makes learning about our identity and history fun, playful, and honest to our Filipino soul.
Award-winning barista and water sommelier Sly Samonte takes you on a regional journey, one cup at a time, with this 7-course beverage tasting menu.
Kiwot honey doesn’t fit the usual standards—but it might be more interesting because of it.
You May Also Like
Advertisement