Philippines
Filipino cuisine combines Malay, Chinese, Spanish, and American traditions. This fusion creates strong contrasts: salty, sour, sweet, and occasionally spicy. Meals are typically served family-style, with rice central to nearly every meal. Staples like Adobo and Sinigang show the flavor depth.
Prevalent ingredients: Rice, Pork/Chicken (various forms), Seafood (abundant on Bantayan), Coconut Milk, Vinegar, Soy Sauce, Calamansi, Garlic, Onions, Ginger. Local herbs add distinct flavors.
Fresh seafood is abundant here. The island is famous for "Danggit," salted and sun-dried rabbitfish, a popular fried breakfast item. Rich fishing grounds mean a focus on grilled and fresh seafood.
Filipinos generally eat three main meals: Breakfast (Almusal) - light, often rice, fried eggs, dried fish; Lunch (Tanghalian) and Dinner (Hapunan) - main meals, with meat/fish, vegetables, rice. Merienda (mid-afternoon snacks) are very common.
When visiting local carinderias, point to the dishes you desire. This helps with ordering and confirmation.
Bantayan Island's most famous local specialty: salted, sun-dried rabbitfish, often small and crispy when fried. A distinct salty flavor, popular for breakfast with garlic rice, fried egg, and vinegar-chili dip.
Found at: Bantayan town public market, most local eateries and resorts for breakfast.
Filipino ceviche. Fresh raw fish (tuna or tanigue) marinated in vinegar, calamansi, ginger, onions, and chili. A refreshing appetizer, especially with fresh seafood.
Found at: Beachfront seafood restaurants in Santa Fe.
Due to abundant fresh catches, grilled seafood is a must. Fish (Lapu-Lapu, Tuna, Blue Marlin), squid, prawns, and crabs, grilled over charcoal. Simple preparation highlights natural flavors.
Found at: "Ihaw-ihaw" (grilled) stalls or restaurants, especially along Santa Fe beachfront.
Explore stalls in Santa Fe town evenings for kwek-kwek (battered quail eggs), fishballs, kikiam, tempura, all deep-fried with various dipping sauces. Isaw (grilled chicken/pork intestines) is another popular grilled option.
Mangoes (sweet, juicy, try fresh when in season). Turon (deep-fried banana/jackfruit spring rolls, crispy, often with caramelized sugar). Halo-Halo ("mix-mix" shaved ice dessert with various sweets and toppings, refreshing for tropical heat).
Limited fine dining on Bantayan Island. Higher-end resorts may offer refined dining, but it is not Michelin-star level. Expect quality ingredients and good service.
Several mid-range options in Santa Fe cater to tourists with Filipino and some international dishes. Comfortable ambiance, sometimes AC, wider menus.
For authentic, affordable meals. Excellent value and a taste of local home cooking.
This is the main market for fresh ingredients. It serves a similar function to food halls with its array of vendors.
The Santa Fe Public Market is smaller, for daily needs.
When at a beachfront restaurant, inquire about the "catch of the day" for the freshest seafood options.
This approach can lead to a great meal.
Usually in May in Bantayan town, features special dishes like Lechon and Kakanin (rice cakes).
Other barangay (village) fiestas also present special food preparations and communal feasting.
Be open to trying new foods. For street food, confirm it is freshly prepared and served hot.
Basic hygiene matters when exploring street food options.
Awareness is low outside high-end resorts. Cross-contamination might occur. Carry an allergy card translated into Cebuano/Tagalog for severe allergies.
Exercise extreme caution with street food or small local eateries.
Self-catering accommodation is often the best option. Buy fresh fruits, vegetables, and seafood from Bantayan Public Market. Bring some non-perishable snacks from home.
Focus on buying fresh ingredients.
If you have a severe allergy, carry an EpiPen (if prescribed) and wear a medical alert bracelet. Always have your translated allergy card ready.
Engage with the local food culture for a experience.
