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This Couple Turned Kinalas Into One of Naga’s Culinary Icons

From its working-class roots to its signature savory sauce, kinalas tells the story of Naga City—and Mang Kok’s Kinalas is helping keep that tradition alive.

By Angelo Comsti

2 hours ago

kinalas from naga city bicol noodle soup — Naga City has a noodle dish worth celebrating in Kinalas! [PHOTO: Louie Aguinaldo; FOOD STYLING: Pixie Sevilla; PROP STYLING: Chiqui Lloren]

For Emelyn Salgado, who has been selling kinalas for more than a decade, it isn’t just another comforting bowl of noodle soup. It’s a history that provided a sense of belonging, it’s hard work that provided livelihood, and it’s love at first slurp.

“My husband introduced me to kinalas,” she recalls. “He’s from Baao, Camarines Sur, and it was his comfort food throughout college at Ateneo de Naga University.”

She first tasted the dish during a trip to Naga in 2005, but it wasn’t until the couple relocated to the city in 2013 that she truly began to savor and

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Angelo Comsti

Chief of Editorial Content

Angelo Comsti has had his finger in many pies—quite literally. Over the years, he has built a multifaceted career around his passion for food, seamlessly moving between writing, styling, consulting, recipe development, and hospitality. A respected food writer and editor, he has spent years documenting the stories behind Filipino cuisine, championing local ingredients, regional food traditions, and the people who shape the country's culinary landscape. Beyond publishing, Angelo works as a food and prop stylist, restaurant consultant, and recipe developer for both corporate clients and independent food businesses. He has also hosted television, radio, and live culinary events, bringing his expertise and enthusiasm for food to wider audiences. Today, he serves as the Chief of Editorial Content of Delish Philippines, where he leads the magazine's editorial vision and storytelling. Outside the newsroom, Angelo is also a restaurateur and the author of several bestselling cookbooks, further cementing his place in the Philippine food industry. Whether he's crafting a feature, developing a new dish, styling a magazine cover, or helping build a restaurant concept, Angelo remains driven by one goal: telling meaningful stories through food and celebrating the richness and diversity of Filipino cuisine.

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