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Filipino or Philippine Cuisine roots itself from a mixture of indigenous, Malay, Spanish, Chinese, and American influences. Despite this apparent diversity, the Philippines is still a rice country; almost every type of food has rice on it. From simple fried milkfish to sinigang (meat in sour broth) to adobo (meat braised in garlic, vinegar and soy sauce), these dishes are always with a cup or two of rice. The country is also blessed with a wide variety of sweet treats; rice cakes and porridges such as leche flan, bibingka, sapin-sapin, kutsinta, pitsi-pitsi, champorado, and arroz caldo. As for other types of merienda, Filipino cuisine showcases its own bread forms such as pandesal, ensaymada, hopia, and empanada. Finger foods, roughly translated as "pulutan" and most street foods includes chicharon, barbecue, balut, tokwa't baboy, pancit luglog, kropek, sisig, isaw, fish balls, and squid balls.


BFAST by Chef Laudico (Makati)

Ayala Triangle Gardens

Balai Inasal (Quezon City)

Unit 101 Richmonde Building E. Rodriguez corner New York Street

Hapag Filipino Restaurant (Batangas)

General Luna St., Sabang Road, Lipa

Amorsolo 4 Bonifacio Gallery Restaurant (Manila, Malate)

1021 P Ocampo st cor Arellano ave Malate Manila

DMB TOURista Cafe-Bar (Nueva Ecija)

U-C Magbitang Bldg, 341 Tinio St., San Lorenzo Gapan

Black Plate Restaurant (Zambales)

San Marcelino Zambales

Cafe Bocobo (Manila)

Casa Bocobo Hotel, 1000 Jorge Bocobo St. Ermita

C2 Classic Cuisine (San Juan)

18 Missouri St. Northeast Greenhills

C2 Classic Cuisine (Tagaytay)

Aguinaldo Highway, Summit Ridge Hotel



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Cyber Park, Quezon City, Philippines

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