04/08/2026
The magic of.Filipino dishes
🍽 I did something stupid.
Something incredibly, beautifully, dangerously stupid.
I rated 100 Filipino dishes.
On a scale from 1 to 10.
As a foreigner.
Living on a Filipino island.
Surrounded by Filipino neighbors.
Who cook for me.
Every day.
..I may not survive this post. 😂
But you know what? After years of eating Filipino food — from five-star restaurants in Manila to a random tita's kitchen at 2 AM — I think I've earned the right to have an opinion.
A wrong opinion, according to at least 110 million people.
But an HONEST opinion. 🇵🇭🍴
Here are the rules:
— Every dish was tasted MULTIPLE times
— Rating is based purely on TASTE (not looks, not difficulty, not tradition)
— 10 = I would sell my passport for another plate
— 1 = I smiled politely and looked for a dog to feed under the table
Let's go. And God help me. 🙏😂
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🏆 10/10 — I WOULD SELL MY SOUL
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#1. LECHON
⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️
WHY: Because when you bite through that skin — that CRACK — and hit the juicy, fatty, garlic-infused meat underneath... your brain stops working. Your eyes close. You make a sound that is inappropriate in public.
I have eaten roast pork in 9 countries.
None of them come close.
Not even in the same GALAXY.
Cebu lechon specifically? That's not cooking. That's WITCHCRAFT. The herbs inside, the crispy skin outside, the way the fat melts on your tongue like butter made of happiness...
10/10. No discussion. The king. The god. The reason I moved to the Philippines. 👑
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🥇 9.5/10 — ALMOST PERFECT. ALMOST ILLEGAL.
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#2. SINIGANG NA BABOY
⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️½
WHY: I used to think sour soup was a mistake. Who puts tamarind in soup? Why is it sour AND savory? This makes no sense.
Then I ate it on a rainy Tuesday.
And I understood EVERYTHING.
The sourness wakes up your tongue. The pork melts in your mouth. The vegetables soak up the broth. And by the third spoonful, you're not eating anymore — you're being HEALED.
Sinigang is not food. Sinigang is therapy. Cheaper than a psychologist and more effective.
Why not 10? Because sometimes the kangkong gets stuck in my teeth. That's it. That's the only flaw. 😂
#3. SISIG
⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️½
WHY: The SOUND. Before you even taste it, you HEAR it. That sizzle. That angry, beautiful, aggressive sizzle of a cast iron plate that's hotter than the sun.
Then you crack the egg. Mix it in. Squeeze calamansi. And take a bite of chopped pig face that somehow tastes better than any steak I've ever had.
CHOPPED. PIG. FACE. And it's a MASTERPIECE.
Whoever invented sisig in Pampanga deserves a Nobel Prize. Not for food. For SCIENCE. Because turning a pig's cheek into the greatest bar food on Earth requires GENIUS.
Why not 10? Because I once burned my tongue on the plate and couldn't taste anything for 2 days. The plate tried to KILL me. 😂
#4. CRISPY PATA
⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️½
WHY: You cut into it. CRACK. The sound of a thousand angels breaking through heaven's door.
Outside: glass. Actual GLASS made of pork skin.
Inside: meat so tender it falls apart if you LOOK at it too hard.
Dip it in the soy-vinegar-chili sauce. Put it on rice. Take a bite. And suddenly you understand why Filipinos celebrate EVERYTHING with food.
Why not 10? Because my pants don't fit anymore. Crispy pata is the reason I need new jeans. EVERY MONTH. 😂
#5. CHICKEN INASAL
⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️½
WHY: Bacolod, you beautiful, beautiful city.
The annatto oil dripping off the chicken. The lemongrass in the marinade. The charcoal smoke. The UNLIMITED RICE that you eat like it's your last day on Earth.
I went to Manokan Country once. I ordered one plate. I ate THREE. The manang kept bringing rice and I kept saying "yes" like a man possessed.
I gained 2 kilos in ONE MEAL.
Why not 10? Because the unlimited rice is a TRAP. It's designed to destroy you. And I fall for it. Every. Single. Time. 🍗😂
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🥈 9/10 — WORLD-CLASS MASTERPIECE
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#6. KARE-KARE
⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️
WHY: Oxtail. Peanut sauce. Bagoong.
Three words that changed my life.
The sauce is like velvet. The oxtail falls off the bone. And when you add that little bit of bagoong — salty, funky, fermented perfection — the flavors EXPLODE.
Why 9? Because the first time I ate it WITHOUT bagoong, I thought it was boring. I was WRONG. But that first impression cost it half a point. Bagoong is not optional. Bagoong is MANDATORY. 🥜
#7. LUMPIANG SHANGHAI
⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️
WHY: I have a theory. Filipino parties are just an excuse to make lumpiang Shanghai. The birthday? Secondary. The wedding? A formality. The LUMPIA? The real reason everyone showed up.
The crunch. The savory pork inside. The sweet chili dip.
I watched a tray of 200 pieces disappear in 6 minutes at a birthday party. SIX MINUTES. That's not eating. That's a MILITARY OPERATION.
Why 9? Because I've had bad lumpia exactly once. It was soggy. And soggy lumpia is a crime against humanity. 😂
#8. BULALO
⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️
WHY: You scoop out the bone marrow. You spread it on hot rice. You take a sip of that golden, collagen-rich broth.
And you feel IMMORTAL.
Bulalo in Tagaytay on a cold morning is not breakfast. It's a SPIRITUAL AWAKENING.
Why 9? Because it takes 4 hours to cook properly. And when you're hungry NOW, 4 hours feels like 4 years. 🍖
#9. LECHE FLAN
⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️
WHY: Every lola in the Philippines makes leche flan. Every lola says hers is the best. Every lola is CORRECT.
It's denser than Spanish flan. Richer. More caramel. More egg. More LOVE.
When you flip that llanera and the caramel slides down like liquid gold... that's not cooking. That's MAGIC.
Why 9? Because I once ate 4 slices and couldn't move for 2 hours. It's so rich it should come with a warning label. ⚠️😂
#10. BICOL EXPRESS
⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️
WHY: First bite: "Mmm, creamy coconut, nice."
Second bite: "Oh, there's some heat."
Third bite: "MY MOUTH IS ON FIRE BUT I CAN'T STOP."
Fourth bite: sweating, crying, ordering more rice
Bicol Express is a TRAP. A delicious, creamy, spicy trap that makes you suffer AND enjoy it at the same time.
Why 9? Because my lips burned for 3 hours after. And I STILL ordered it again the next day. That's not food. That's an ABUSIVE RELATIONSHIP. 🌶😂
#11. LECHON KAWALI
⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️
WHY: Lechon's younger brother. Same family. Same talent. Smaller package.
Double-cooked pork belly: boiled first, then deep-fried until the skin becomes a WEAPON. You could cut glass with that crunch.
Why 9? Because it's basically Crispy Pata's cousin and I can't give everyone in the family 9.5. Someone has to be the "still amazing but slightly less amazing" sibling. Sorry, kawali. You're still incredible. 😂
#12. LA PAZ BATCHOY
⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️
WHY: Iloilo's greatest gift to the world. Noodles swimming in a deep, dark, pork-organ broth. Topped with chicharron crumbles. A raw egg cracked in.
You stir it. The egg cooks in the hot broth. The chicharron softens just enough. And you slurp.
Why 9? Because I can only find REAL batchoy in Iloilo. Everywhere else is a copy. And copies are never as good as the original. 🍜
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🥉 8.5/10 — INCREDIBLE. EAT IMMEDIATELY.
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#13. INIHAW NA LIEMPO — 8.5
WHY: Charcoal-grilled pork belly. Sweet, salty, smoky. The fat caramelizes on the grill and drips into the fire, creating MORE smoke, creating MORE flavor. It's a self-improving cycle of deliciousness.
Why 8.5? Because sometimes it's overcooked and dry. When it's perfect? It's 10. When it's dry? It's sadness on a plate. 🔥
#14. ADOBO (PORK) — 8.5
WHY: The national dish. Soy sauce, vinegar, garlic, bay leaves. Simple ingredients. COMPLEX result. Every family's recipe is different. Every family's recipe is correct. 110 million versions, zero bad ones.
Why 8.5? Because DRY adobo and WET adobo people will never agree. And I refuse to take sides. I love both. Don't make me choose. 😂
#15. PANCIT PALABOK — 8.5
WHY: Orange noodles. Shrimp sauce. Chicharron. Tinapa flakes. Hard-boiled egg. It's a PARTY on a plate. Literally — because it's served at every single birthday.
Why 8.5? Because the noodles sometimes stick together into one giant orange brick. And eating a brick is hard. 🧱😂
#16. TAPSILOG — 8.5
WHY: The holy trinity. Tapa (sweet beef) + Sinangag (garlic rice) + Itlog (egg). I have eaten this at 6 AM, 2 PM, 9 PM, and 3 AM. It works at ALL hours. It's the only meal that exists outside of time.
Why 8.5? Because some tapsilogan use beef so thin you can read a newspaper through it. GIVE ME THICK TAPA. 🍳
#17. BAGNET — 8.5
WHY: Ilocos looked at lechon kawali and said: "What if we fry it THREE times?" The result is skin so crispy it ECHOES. You bite it and people three tables away hear the crunch.
Why 8.5? Because it's basically lechon kawali on steroids. And steroids are dangerous. For my cholesterol. 💥
#18. CALDERETA — 8.5
WHY: Beef stew with liver paste, olives, cheese, and bell peppers. Rich, thick, powerful. This is the dish your tita makes when she wants to SHOW OFF at the fiesta.
Why 8.5? Because the liver paste divides people. Some love it. Some hate it. I love it. But I respect the haters. Barely. 🧀
#19. HALO-HALO — 8.5
WHY: Beans. Ube. Leche flan. Jackfruit. Corn. Sweet potato. Nata de coco. Pinipig. Milk. Ice. Ice cream. ALL IN ONE GLASS. It breaks every rule of dessert. Too many ingredients. Too many textures. Too many colors. And yet... PERFECTION.
Why 8.5? Because sometimes you get one with too much ice and not enough ube. And halo-halo without enough ube is just... halo. 💜🌈
#20. BISTEK TAGALOG — 8.5
WHY: Filipino beef steak. Thin slices marinated in soy and calamansi, topped with sweet caramelized onions. It's tangy, savory, and the onions are so good I eat them SEPARATELY.
Why 8.5? Because the meat is sometimes tough. And fighting your food shouldn't require this much jaw strength. 🥩
#21. TORTANG TALONG — 8.5
WHY: Roasted eggplant + egg = simple genius. The smoky eggplant flavor with the crispy egg coating. Dipped in banana ketchup. It costs almost nothing and tastes like a million pesos.
Why 8.5? Because it looks ugly. Let's be honest. It looks like something you'd find on the road. But TASTES like heaven. 🍳
#22. LAING — 8.5
WHY: Taro leaves slow-cooked in coconut milk with chili. Creamy, spicy, earthy. Bicolanos put coconut milk in EVERYTHING and they are RIGHT to do so.
Why 8.5? Because if it's not cooked long enough, the taro leaves make your throat itchy. And itchy throat is not a flavor I enjoy. 🌶
#23. TOCINO — 8.5
WHY: Sweet cured pork. Caramelized in its own sugary marinade until the edges are almost burnt. It's Filipino bacon but BETTER because it's sweet AND savory AND slightly charred.
Why 8.5? Because I eat it every morning and I'm starting to turn into tocino myself. 🥓
#24. LONGGANISA — 8.5
WHY: Filipino sausage. But which one? Vigan (garlicky)? Lucban (vinegary)? Pampanga (sweet)? Tuguegarao (spicy)? THERE ARE FIFTY VERSIONS. And they're ALL amazing.
Why 8.5? Because choosing which longganisa to eat is harder than choosing a career. 🌭
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⭐️ 8/10 — EXCELLENT. DON'T MISS IT.
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#25. PANCIT CANTON — 8 | Birthday noodles. Long noodles = long life. I eat them for immortality. Why 8? Sometimes too oily. 🍜
#26. ARROZ CALDO — 8 | Chicken rice porridge with ginger. A warm hug when you're sick. Why 8? Because it's comfort, not excitement. 🍲
#27. TINOLANG MANOK — 8 | Ginger chicken soup with papaya. Filipino penicillin. Cures everything except heartbreak. Why 8? Because papaya in soup confused me for 6 months. 💚
#28. PINAKBET — 8 | Vegetables in shrimp paste. Sounds boring. Tastes like UMAMI EXPLOSION. Why 8? Because bitter melon is in there. And bitter melon is a test of character. 🥬
#29. DINUGUAN — 8 | Pork in pork blood sauce. Sounds terrifying. Tastes like chocolate stew. TRUST ME. Why 8? Because I had to eat it 3 times before my brain accepted what my mouth already loved. 🖤
#30. RELLENONG BANGUS — 8 | Stuffed milkfish. Someone removed ALL the bones, stuffed it with vegetables, and sewed it back together. That's not cooking. That's SURGERY. Why 8? Because the effort-to-taste ratio is insane. 3 hours of work for 15 minutes of eating. 🐟
#31. MECHADO — 8 | Beef tomato stew. Your nanay's specialty. Tastes like Sunday. Why 8? Because it's comfort food, not show-off food. And that's perfectly fine. 🏠
#32. CHICKEN ADOBO — 8 | The version foreigners learn first. Soy, vinegar, garlic. Simple. Classic. The gateway drug to Filipino cuisine. Why 8? Because after you try PORK adobo, chicken adobo becomes the opening act. 🐔
#33. PORK BBQ (stick) — 8 | Sweet marinated pork on bamboo sticks. 10 pesos each. You always say "3 lang" and end up eating 7. Why 8? Because the quality varies WILDLY. Best one? 10. Worst one? Rubber. 🍖
#34. TURON — 8 | Banana + jackfruit wrapped in lumpia wrapper, fried, coated in caramel. Crunchy, sweet, perfect merienda. Why 8? Because sometimes the banana is underripe and fights back. 🍌
#35. BIBINGKA — 8 | Rice cake on banana leaf with salted egg and cheese. Christmas morning magic. Eating it outside Simbang Gabi at 5 AM is a CORE MEMORY. Why 8? Because it only hits different in December. 🎄
#36. DAING NA BANGUS — 8 | Vinegar-marinated fried milkfish. Crispy, tangy, perfect with garlic rice. Why 8? Because BONES. So many tiny bones. Eating daing is like solving a puzzle. 🐟
#37. EMBUTIDO — 8 | Filipino meatloaf with egg and hotdog inside. Every fiesta. Every Christmas. Why 8? Because it's always good but never the STAR. It's the reliable supporting actor. 🥚
#38. GOTO — 8 | Tripe rice porridge. Street food at midnight. With calamansi and chili oil. Why 8? Because tripe texture is... an acquired love. But the broth? PERFECT. 🥣
#39. LUMPIA SARIWA — 8 | Fresh spring rolls with peanut sauce. Light, healthy, delicious. The opposite of lumpiang Shanghai. Why 8? Because it makes me feel healthy. And feeling healthy is suspicious. 🥬
#40. SINIGANG NA HIPON — 8 | Shrimp sour soup. Ocean + tamarind = magic. Why 8? Because peeling shrimp in hot soup burns my fingers every time. EVERY TIME. 🦐
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⭐️ 7.5/10 — VERY GOOD. RECOMMENDED.
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#41. MENUDO — 7.5 | Pork + liver + potato in tomato sauce. Hearty. Filling. Your lola's version is always the best. 🍅
#42. SOPAS — 7.5 | Creamy chicken macaroni soup. PERFECT when it's raining. Which is 6 months of the year. 🌧
#43. TOKWA'T BABOY — 7.5 | Fried tofu + boiled pork in soy-vinegar. The BEST pulutan (beer food). 🍺
#44. PANCIT BIHON — 7.5 | Rice noodle stir-fry. Present at every birthday since 1950. 🎂
#45. CHICHARON — 7.5 | Pork cracklings. Pure crunch. Dip in vinegar. Repeat until bag is empty. 🔊
#46. KWEK-KWEK — 7.5 | Quail eggs in orange batter. Little sunsets on sticks. Cute AND delicious. 🌅
#47. UBE HALAYA — 7.5 | Purple yam jam. Sweet, creamy, PURPLE. Instagram before Instagram existed. 💜
#48. FISHBALL — 7.5 | Fish balls on sticks with sauce. The first street food every Filipino child eats. Gateway drug. 🐟
#49. ISAW — 7.5 | Grilled chicken intestines. "What is it?" "Just eat it." Best advice I ever received. 😂
#50. CHAMPORADO + TUYO — 7.5 | Chocolate rice porridge with DRIED FISH. Sounds insane. Tastes GENIUS. Sweet + salty perfection. 🍫🐟
#51. PAN DE COCO — 7.5 | Bread with sweet coconut filling. Simple. Nostalgic. Tastes like childhood. 🥥
#52. SORBETES — 7.5 | Dirty ice cream from the cart. Not dirty at all. Just coconut-based happiness. 🍦
#53. ENSAYMADA — 7.5 | Buttery bread with cheese on top. Soft like a cloud. Sweet like a compliment. ☁️
#54. PANDESAL — 7.5 | Morning bread roll. Warm from the bakery at 5 AM. With coffee = perfection. 🍞
#55. CALAMARES — 7.5 | Fried squid rings. Crispy batter, tender inside. 🦑
#56. GINATAANG KALABASA — 7.5 | Pumpkin in coconut milk. Creamy, sweet-savory. Comfort. 🎃
#57. DINAKDAKAN — 7.5 | Ilocano grilled pork with mayo and brains. Creamy, smoky, BOLD. 🧠
#58. KILAWIN — 7.5 | Filipino ceviche. Raw fish in vinegar. Fresh, sour, spicy. Brave and delicious. 🐟
#59. PAKSIW NA BANGUS — 7.5 | Milkfish in vinegar stew. Tangy, tender. Simple but satisfying. 🐟
#60. MORCON — 7.5 | Beef roll stuffed with egg and sausage. Fancy fiesta energy. 🎊
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⭐️ 7/10 — GOOD. WORTH TRYING.
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#61. NILAGA — 7 | Clear beef/pork soup. Pure, clean, honest broth. 🥣
#62. AFRITADA — 7 | Chicken in tomato sauce with potatoes. Family dinner classic. 🍗
#63. POCHERO — 7 | Meat soup with banana and bok choy. Weird combo that works. 🍌
#64. BANANA CUE — 7 | Caramelized banana on a stick. 10 pesos of pure joy. 🍌
#65. KAMOTE CUE — 7 | Caramelized sweet potato. Banana cue's underrated cousin. 🍠
#66. BUKO PIE — 7 | Young coconut pie from Laguna. Fresh, creamy, worth the road trip. 🥧
#67. MANGO FLOAT — 7 | Mango + cream + crackers in layers. Summer in a container. 🥭
#68. CASSAVA CAKE — 7 | Dense coconut cake. Chewy, sweet, addictive. 🍰
#69. TAHO — 7 | Warm silken tofu + arnibal + sago. Morning street magic. ☁️
#70. LUGAW — 7 | Plain rice porridge. When you're sick, nothing else matters. 🍚
#71. MAMI — 7 | Egg noodle soup. Filipino ramen. Warming and filling. 🍜
#72. FRUIT SALAD — 7 | Fruits in cream and condensed milk. Every Noche Buena. 🍇
#73. GINATAANG BILO-BILO — 7 | Rice balls + banana + sweet potato in coconut milk. Warm dessert hug. 🥥
#74. BUKO PANDAN — 7 | Green coconut jelly dessert. Refreshing and sweet. 💚
#75. MAIS CON YELO — 7 | Corn + shaved ice + milk. Simple summer refreshment. 🌽
#76. SAPIN-SAPIN — 7 | Layered colored rice cake. Beautiful AND tasty. Art you can eat. 🌈
#77. BIKO — 7 | Sticky rice with coconut caramel (latik). Sweet, heavy, nostalgic. 🍯
#78. P**O — 7 | Steamed rice cake. Fluffy, light. PERFECT partner for dinuguan. ☁️
#79. KUTSINTA — 7 | Brown rice cake with coconut shreds. Soft, subtle, sweet. 🥥
#80. SILVANAS — 7 | Frozen meringue sandwich from Dumaguete. Unique texture. ❄️
#81. SANS RIVAL — 7 | Cashew meringue layer cake. French technique, Filipino heart. 🎂
#82. BRAZO DE MERCEDES — 7 | Meringue roll with custard. Light, elegant, sweet. ✨
#83. CHICHARON BULAKLAK — 7 | Fried mesentery "flower." Crispy. Best with beer. 🌸
#84. PINAPAITAN — 7 | Bitter goat/beef innard soup. Ilocano pride. Not for beginners. 💪
#85. PAKSIW NA LECHON — 7 | Leftover lechon reborn in vinegar sauce. Second life champion. ♻️
#86. SINANGAG — 7 | Garlic fried rice. Not a dish. A REQUIREMENT. No breakfast exists without it. 🧄
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⭐️ 6.5/10 — GOOD BUT BRAVE
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#87. BETAMAX — 6.5 | Grilled blood cubes. Named after old video tapes. Smoky, iron-y. You need courage and beer. 📼
#88. ADIDAS — 6.5 | Grilled chicken feet. Named after the shoe. Crunchy cartilage. Pulutan legend. 👟
#89. POLVORON — 6.5 | Crumbly powdered milk candy. Melts instantly. Messy but sweet. 🍬
#90. YEMA — 6.5 | Condensed milk + egg yolk ball. Pure sugar bomb. One is enough. Three is diabetes. 💛
#91. PASTILLAS — 6.5 | Milk candy wrapped in paper. Simple, sweet, nostalgic. 🥛
#92. KARIOKA — 6.5 | Coconut rice balls on a stick with caramel. Chewy, fun. 🍡
#93. MARUYA — 6.5 | Banana fritters. Simple, sweet, satisfying. Merienda classic. 🍌
#94. TINAPA — 6.5 | Smoked fish. Salty, smoky. Best with tomatoes and rice. 🐟
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⭐️ 6/10 — RESPECT. BUT CHALLENGING.
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#95. HELMET — 6 | Grilled chicken head on a stick. You eat around the skull. It's an experience. ⛑
#96. WALKMAN — 6 | Grilled pig ears. Crunchy, chewy. Named after the old music player. 🎧
#97. BALUT — 6 | The FINAL BOSS. Duck embryo egg. It looked at me. I looked at it. I ate it. The broth was good. The yolk was good. The... rest... required bravery. I respect it. I survived it. 🐣
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🥤 BONUS: DRINKS
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#98. BUKO JUICE — 8 | Fresh coconut water. Nature's Gatorade. Best on a hot island afternoon. 🥥
#99. CALAMANSI JUICE — 7.5 | Filipino lemonade. Tiny fruit, BIG refreshment. 🍋
#100. SAGO'T GULAMAN — 7 | Tapioca + jelly + brown sugar water. Every street corner. Every childhood. 🧋
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So there it is.
100 dishes.
Rated by a foreigner.
Who is probably going to get 10,000 comments saying "WRONG!" 😂
And you know what? I WANT those comments.
Because here's what I learned after eating all 100:
Filipino food is not just food.
It's memory. It's family. It's celebration. It's comfort. It's identity.
Every dish on this list has a STORY.
A lola who perfected it.
A province that claims it.
A family that fights over the recipe.
And THAT is what makes Filipino cuisine one of the greatest on Earth. 🇵🇭❤️
Now. YOUR TURN. 👇
1️⃣ Which dish did I rate TOO LOW? Tell me. I can handle it. (Maybe.) 😂
2️⃣ What dish is MISSING? I know your lola's specialty isn't here. TELL ME ABOUT IT. I want Part 2 to include YOUR suggestions.
3️⃣ THE ULTIMATE QUESTION: If you could eat only ONE Filipino dish for the rest of your life — which one and WHY?
Drop your answers. Fight each other politely. And tag someone who will VIOLENTLY disagree with my #1. 😂🍽🇵🇭
