Where food and heritage come together
For decades, I have traveled across the Philippines—bringing people to the table and to places where food is more than sustenance but a source of pride. Through these journeys, we sought out flavors, followed foodways, and sat with those who have quietly kept our traditions alive.
But over time, one thought stayed with me: What if it could all be brought home? Not to replace where it comes from, but to bring it closer to the heart of Metro Manila, where more people could experience and reconnect with it.
That thought became a conversation. I shared it with Badjie Trinidad of CCA Manila. And from that conversation, Philippine Heritage Kitchen began.
The people behind our food
Philippine Heritage Kitchen is a shared space for the people behind our food: the cooks, artisans, farmers, fishermen, and storytellers. They are brought to the city not just to be seen, but to present their work themselves, tell their stories, and move our food forward in their own voice. It comes to life through shared tables, meals, and gatherings—moments where traditions are not only shown, but lived.
It is where regions come into focus, one event at a time. Where food stays connected to the hands that make it, and the land and waters it comes from.
On April 24, Philippine Heritage Kitchen came to life. What began as a quiet thought became a room filled with people who understand and care—who share the belief that our food is worth honoring. The space was shared by cooks, artisans, farmers, fishermen, and culinary heritage workers—advocates in their own right. Food lovers. Writers. Friends and kindred spirits.
It takes a village
We were deeply honored by the presence of First Lady Liza Araneta-Marcos, alongside Department of Tourism Secretary Dita Angara-Mathay, and others who continue to champion Filipino food and culture.
We began with Taste and Tell. PhilRice presented Butil ng Pamana, sharing heirloom rice—among the wide varieties that are uniquely ours. OJ Gomez led a tablea experience, grounding us in cacao shaped by hand and tradition. Rodyio Tacdoy poured Benguet-grown anaerobic Arabica, a PCQC Small Scale Category winner that reached P9,000+/kg at auction.
Meanwhile, Larry delos Santos led guests through Sukang Paombong—more than vinegar, but a living inheritance—served with tuba and chicken paombong. Hanap Gulay represented farmers, sourcing vegetables directly at fair prices and bringing them to the table without the middleman. Sinaya Sustainable Seafood Philippines stood for fisherfolk, with “Ka Dodoy” Ballon—a fisherman, environmentalist, and Ramon Magsaysay Award laureate—whose work has restored mangroves to sustain communities.
From there, the table opened into the Circle of Flavors. Chef Giney Villar shared ancestral dishes—Kalti, Palupsil, and Inabayan. Dr. Jimmy Galvez Tan spoke of food as medicine. Ruston Banal traced the beginnings of sisig. Chef Miggy Moreno shared his Lola’s Mindanaoan kitchen. Chef Pam Aragoza explored dinengdeng in its many forms. Louella Alix presented Parian cuisine. Chef Nic Rodriguez grounded us in the real pinakbet.
And I presented Pares-Pares—food best enjoyed in pairs. For authenticity, tupig and empanada makers were brought in from Ilocos.
Many hands, many places, many voices
The gathering was the face of Filipino food—shaped by many hands, many places, many voices. Each person carried a story of traditions and dishes passed down through generations. That day, we came together not just to celebrate our food, but to move it forward while honoring where it came from.
It was a salu-salo among like-minded souls—filled with warmth, made merry by Filipino song and dance, and a shared belief that the best days of Filipino food are yet to come.
This is only the beginning. Join us as we continue the journey. Magbayanihan tayo para sa pagkaing Pilipino.
Follow Philippine Heritage Kitchen @phheritagekitchen on Instagram and Facebook to know more
A year of celebrating Filipino food
• May 29: Sisig Festival: From Salad to Sizzling – A Lunch Buffet of 15 Kinds of Sisig and a Cooking Demonstration with Local Historian Ruston Banal
• June 20: Cebu Food Festival – The Lechon Wars and Cebuano Cuisine
• July 17: Philippine Ingredients and How to Cook Them.
• Aug. 22: Wow Mindanao: The Flavors of Davao and Zamboanga
• Sept. 10 to 12: Kakanin-Kanin: A Past and Present Kakanin Spread and Merienda Buffet plus a Comprehensive Kakanin Workshop
• Oct. 24: A Buffet of Recipes From Cookbooks
• Nov. 21: Paskong Pilipino: A Spread of Christmas Family Recipes
• Dec. 5 to 6: Almuzar: Almusal x Bazaar – A Pinoy Breakfast Buffet and Bazaar featuring artisan Filipino food specialty products.
