Eateries
This low-key take-out spot on Yuchengco Street serves fragrant dumplings that have become a favorite among locals, tourists, and food crawlers.
What began beside Librado “Ado” Castillo’s barber shop in 1952 grew into a beloved family-run panciteria known for topping its noodles with crunchy chicharon.
From fish tinola and charcoal-grilled seafood to freshly dressed kinilaw, Parr’t Ebelle has built its reputation on the simple, elemental cooking at the heart of Cebu’s sutukil tradition.
I’ve always preferred fish fillets, but DPD Carinderia’s famous fish head soup in Quezon City made me wonder what else I’ve been missing.
A stranger’s airport recommendation led the writer to Six Sisters in Panglao, where locals line up for no-frills Filipino home cooking, from comforting balbacua and paklay to a deeply flavorful fried native chicken.
From tender kaldereta to crunchy chicharon, the family-run restaurant has spent decades proving that goat meat deserves a second chance.
Surrounded by trendy new spots and student favorites, this longtime grillery remains one of Diliman’s most reliable affordable eats.
Be it a pancit that's purely vegetarian, loaded with pork, or served with oysters, Mama Belen’s Kitchenette can make it happen.
Chef Bettina Arguelles’ homey, modern day turo-turo in Maginhawa serves rotating home-cooked meals with no fixed menu.