Flavors they can’t stand
In the comeback print issue of F&B Report, Lusso’s chef Valery Anthony revealed that the late chef Margarita Forés was never a fan of abalone or chocolate. The fact that a culinary icon like Forés had her own “deal-breakers” is a reminder that even at its highest levels, gastronomy remains deeply human—defined by personal, sometimes unexpected, tastes that may come across as extra sizzling “hot takes.”
For this feature, we reached out to a wide circle of movers in the industry—chefs, restaurateurs, brewers, mixologists, and carinderia owners—to ask them one question: What widely loved flavor do you personally dislike, and why?
Josh Boutwood
Helm, Test Kitchen, Ember, and Juniper
“Peanut butter. I can’t stand it. It just doesn’t excite my palate—if anything, it dulls it. I don’t eat kare-kare or satay because of it.”
JP Anglo
Kooya Filipino Eatery, Sarsa, and Sarsa Field Kitchen
“I don’t eat balut. The last time I had to eat it was on ‘MasterChef’ about 13 years ago. I love eggs, but I just couldn’t bring myself to love, or even like, balut. It’s everything: the taste, the texture, the underdeveloped duck inside. So whenever I meet friends who love balut, I bring my wife instead.
Amado Forés
A Mano, Steak & Frice, and Ramen Ron
“Lemon or calamansi—I know it’s widely loved, but I don’t enjoy it when it’s added to things. I’d rather taste oysters or Coca-Cola as they are. It tends to change the flavor too much for me. But in the right context, like a calamansi pie or a lemon dessert, I enjoy it. It’s really more about how it’s used.”
Bryan Kong
Now Now and Kurimu
“I hate some versions of salted egg—especially when it’s hidden inside something, like it’s ashamed of itself. Siopao, bibingka (though there are some versions that actually work, especially when the ratio is right), and mooncake with that stuffed yolk thing are a no for me. It just feels like a blob of salt and fat that hits you. But salted egg as a sauce, a coating, or a seasoning? That I love.”
Jun Laqui
Sisigsarada
“Hindi talaga ako mahilig sa sampalok at sa sinigang na sobrang asim. Kung calamansi na hinahalo sa toyo bilang sawsawan, okay pa. Pero yung mga maaasim na pagkain, hindi ko talaga type. Nilaga at bulalo ang mas gusto ko—kalma lang sa panlasa.”
Stephan Duhesme
Metiz and Automat
“Pineapple on pizza. Coffee is another one. I consider cacao/chocolate to be far superior in all aspects.”
Patrick Keith Curitana
Los Tacos
“While a lot of people love buro, it’s something that I personally don’t enjoy. There is something with the inclusion of rice in the fermentation that makes the texture hard to work with, and makes the flavor diluted, undercutting the saltiness of the fermented fish. I’d go for bagoong any day!”
Juliana Guzman
Seva and Sala by Seva
“A widely loved flavor and famous cocktail garnish that I personally don’t enjoy is cherry—especially maraschino cherries. I’ve never really been a fan of them, even since childhood. I think part of it comes from my initial expectation, thinking they would be closer to strawberries or blueberries, but instead being met with a taste that strongly reminds me of the medicines and vitamins I used to take as a kid.
Over the years, I’ve tried cherries in different forms, and the only time I genuinely liked them was when they were dried and coated with Tajín, which didn’t really taste like cherries anymore.”
Alex Tan
Tandem
“I’ll officially say Nutella. I wouldn’t say I hate it with a passion; I’d still nibble on a Nutella sandwich. But I think the disdain stems from my absolute love for pure chocolate (dark—milk is forgivable; white, get the f*ck out). When I see a dark brown color that my mind automatically associates with dark chocolate, but it turns out to be Nutella, it feels incredibly deceptive—like a betrayal. You don’t even taste chocolate anymore—it’s just overwhelmingly hazelnut.
And generally, this extends to whatever else is mixed with chocolate, like nuts. I like nuts on their own, but never with chocolate.”
Kevin Uy
Flow
“A popular flavor I’m not really a fan of, especially as an ingredient, is ketchup. I also don’t like Filipino spaghetti. I actively stay away from commercial ketchup because I find it way too overpowering—it’s all I can taste.
As a side note, I also really can’t stand candy, especially green apple–flavored candy. There’s just a weird smell to it.”
Chino Recto
Now Now
“My most disliked ‘well-loved’ flavor has to be Cheetos and other artificially cheese-flavored snacks. I hate how they stick to your fingers and taste nothing like real cheese. I’ve always found it suspicious. It’s. Not. Real. Cheese. Tostitos are cool, though.”
Jae de Veyra Pickrell
Iai
“I don’t care much for ube—I’ve always just found it bland and unappealing aside from the color. But that just might be because I’ve never had an exceptionally great dish or dessert with it. If anyone out there can give me recommendations, I’d be so happy to change my mind!”
Paulo Achacoso
Inatô and Toyo Eatery
“Matcha—or more specifically, matcha lattes—are popular, but the milk can dilute the flavor. If it’s high quality, I’d prefer just matcha as it’s traditionally served, so you can enjoy its full flavor.”
Jackson Chua
The Underbelly
“Pork or chicken liver. I know they’re deeply appreciated for their richness, but personally, I find their mineral intensity a bit overpowering.”
Royce Pua
Always. Welcome
“I personally dislike orange-flavored and mixed berry-flavored things. It reminds me of taking medicine. I didn’t just dislike these flavors for no reason. I really tried liking them, but simply couldn’t.”
Rich Lopa
Monkey Eagle Brewery
“I hate cucumbers. They taste like detergent—or even anti-umami. They also overpower all other flavors, even if they’re just touching the dish.”
Priscilla Po
La Carinderia
“I have a small confession—one that might sound like culinary betrayal for someone who owns an Italian restaurant and once lived in Italy: I don’t enjoy olives. I find it too bitter and rubbery. There, I said it.
And yet, I love olive oil. Completely. Devotedly. I fell in love with the essence, not the fruit. A good extra virgin olive oil is, for me, a lifelong romance. The olive itself… we’ve tried. It’s a relationship that just never quite worked.”
Meggie Ong
Terry’s
“I don’t like burnt chocolate—like when you make brownies and get those crusty bits. I also don’t like the taste of beef when it’s cooked through; I can’t stand medium or well-done steak. Sometimes not even medium rare! I like it rare or even blue.”
Kriza Palmero
Pilya’s Kitchen
“There are two flavors I’m not a fan of—truffle oil and durian. Truffle oil, for me, tends to overpower everything else in a dish rather than enhance it. I prefer flavors that work in balance, and truffle oil often takes over completely. Durian is another one. I know it’s an acquired taste, but it’s something I’ve never really gotten into. Even just the smell can be off-putting for me. Although I’ve tried it, it’s just not for me.”
Alphonse Sotero
Lampara and Papillon
“Lavender produces a nice aroma and a strong floral flavor, but I find it cloying and soapy—it reminds me of that aunt’s bathroom with neatly arranged potpourri. Personally, I’m not into overly floral flavors, and I always find myself tasting an excessive amount whenever I consume a product with lavender in it.
The fact that just a tiny bit of lavender can have a huge impact on whatever is being infused says a lot. I think it should be used in minimal doses and should simply complement whatever it is paired with.”
CJ Tan
Big Fuzz
“Whenever certain cherry liqueurs are mixed into drinks, they tend to taste like raisins, which I’ve never liked since I was a kid. Fresh cherries are fine, but processed ones like maraschino are too sweet and taste artificial.”
Kim Yumol
Sarsa and Sarsa Field Kitchen
“I personally don’t like chicken feet as a dish. I love using them for stocks and soups, but I don’t enjoy eating them because of the slimy texture and how they feel in my mouth. So whenever we’re at a Chinese restaurant, I never order it.”
Aaron Lau
Booya Bagels
“I love the flavor of corn and dislike fermented red tofu. Corn, for its flavor and versatility (it can be sweet, salty, or umami). Fermented red tofu, the smell gets me. It also makes everything taste like it when you add it—for example, in hong shao chicken.”
Read the full list on lifestyle.inquirer.net
******
Get real-time news updates: inqnews.net/inqviber
