No single dish can fully represent the colorful flavors of Filipino cuisine.
So instead of trying to define Filipino food with just one flavor or region, Delish Philippines took guests on a journey across the country with a memorable menu crafted by three different chefs, from three different regions.
The evening’s menu was divided into Luzon, Visayas, and Mindanao, with chefs Bettina Arguelles, Francis Lacson, and Miggy Moreno each bringing the distinct flavors, ingredients, and traditions of their home regions to the table for a feast that celebrated the richness and diversity of Filipino cooking—one delish-cious plate at a time.
The Luzon Spread by Chef Bettina Arguelles
The first stop was Luzon, where Chef Bettina Arguelles served some of the region’s most beloved classics. Pampanga’s rich and sizzling sisig hogged most of the spotlight with enough savoury chew to keep everyone satisfied, while Malabon’s pancit palabok twirled its way onto an endless number of plates with perfectly bouncy noodles, a diverse roster of toppings, and of course, its signature sauce. The dynamic duo that is dinuguan (made with coconut milk!) and puto also made an appearance, bringing with them a sweet-and-savory combination that’s hard to top.
Unfazed by the classics’ star power, Bicol’s tinutungang manok and Bulacan’s arroz a la valenciana left their own lasting impressions. The former coated tender cuts of chicken in a creamy, slightly smoky, coconut sauce, while the latter used konjac rice for lighter take on a festive favorite to prove that tradition and modern twists can happily share a plate.
Dessert then brought things back to the comfort of classics with warm, creamy ginataang bilo-bilo and an assortment of kakanin—serving up the kind of nostalgia that instantly transports you back to memories of merienda at home. To wash it all down, the refreshing Dapit Hapon mixed blue ternate, passionfruit, and dalandan into a bright, citrusy sip that was as vibrant as its color.
The Visayas Spread by Chef Francis Lacson
After the familiar comforts of Luzon, the menu set sail for Visayas, where Chef Francis Lacson showcased the region through Bugana Sang Kabisayaan—a love letter dedicated to the freshness and bold yet balanced flavors of Visayan cooking.
Naturally, seafood took center stage with a sugba course that paired puto Bisaya with the delicate sweetness of scallops from Capiz, tahong inasal, and the bright tang of Bisaya XO, an atsara made from labanos and onions. Equally rich was the halabos, where steamed blue crab from Negros and suahe from Capiz starred alongside the subtle support of batuan salt, sili salt, and sinamak.
Kinilaw kept things flowing with fresh malasugi from Antique, a smooth pili puree, atsuete oil, and a tangy dressing that tied everything together. For something heartier, linutik na kalabasa combined sweet squash, crab meat, coconut milk, and sitaw for creamy, comforting spoonfuls. Linagpang, on the other hand, brought warmth and smokiness to the surface with roasted tomatoes, shiitake, and a charred maya-maya broth.
And as the tide settled, the menu drifted toward dessert with a reimagined version of puto maya and sikwate, sweet Guimaras mango, and a bubbling Virgin Nipa Highball for a light and tropical finish worthy of the region it celebrates.
The Mindanao Course by Chef Miggy Moreno
From the breezy shores of the Visayas, the journey ventured farther south to Mindanao, where Chef Miggy Moreno showcased the region’s flavors through a menu built on rich broths and fragrant spices.
Leading the way was the striking tiyula itum, a warm and comforting aromatic black soup made with tender short ribs, burnt coconut, lemongrass, and galangal. Tausug chicken skewers followed with smoky grilled chunks of chicken marinated in a sweet, savory, and spicy mixture of sambal and tuba. Then came Amor del Mar, a rich dish that celebrates Mindanao’s coastal abundance through prawns, crab fat, coconut milk, and a junai rice cake.
Dessert proved that the south still had a few surprises left with putli mandi bringing familiar comfort through chewy glutinous rice and a sweet coconut filling, while kahawa itum capped off the meal with a bittersweet pairing between Sulu coffee and silky carabao milk gelato.
One Country, Three Menus, Countless Flavors
With the final spoonful, the journey across the Philippines came to a close—but the flavors lingered well beyond the last course. While each chef showcased a different part of the Philippines, together their menus painted a fuller picture of Filipino cuisine.
From comforting classics and fresh seafood to smoky broths and coconut-rich desserts, every course highlighted the unique flavors that define its region while showing just how diverse Filipino cuisine truly is. Like the pages of Delish Philippines, the menu reminded guests that there’s always another dish to discover, another region to explore, and another reason to come back for seconds.
Frequently Asked Questions
The Delish Philippines Grand Launch was the official launch event of the magazine, celebrating Filipino cuisine through a multi-course dinner featuring dishes from Luzon, Visayas, and Mindanao.
The launch featured Chef Bettina Arguelles (Luzon), Chef Francis Lacson (Visayas), and Chef Miggy Moreno (Mindanao), each showcasing dishes inspired by their home region.
Guests enjoyed a regional menu that included Luzon classics like sisig and palabok, Visayan seafood specialties, and Mindanaoan dishes such as tiyula itum, Tausug chicken skewers, and putli mandi.
The three-region concept highlighted the diversity of Filipino cuisine and reflected the magazine’s mission to celebrate food stories from across the Philippines—not just its most famous dishes.
Delish Philippines is available in print and through its official digital platforms, where readers can explore features on Filipino food, culture, travel, recipes, and culinary personalities.
