Filipino cuisine in 2025 is a flavorful mix of bold tradition and creative innovation. Known for hearty stews, grilled delicacies, and tropical desserts, it has evolved to embrace healthier options, fusions, and forgotten regional dishes. Whether you’re a local rediscovering your roots or a tourist with an adventurous palate, these must-try Filipino foods will surprise and delight you in unexpected ways.
The food scene in the Philippines is now more creative and inclusive than ever. Health-conscious twists, sustainable sourcing, and regional pride are pushing local dishes into new territory. Whether it’s street food or a sit-down meal, every bite tells a story of culture, history, and innovation.
1. Kare-Kare
A thick peanut stew made with oxtail, eggplant, and string beans. Served with bagoong, this dish balances richness with umami and texture.
2. Kinilaw
Fresh fish ceviche with vinegar, onions, ginger, and chili. Served cold, it’s sharp, clean, and loaded with flavor.
3. Pancit Bato
A specialty from Bicol using stone-ground noodles. It’s stir-fried with pork, shrimp, and veggies and has a chewy, rustic appeal.
4. Sizzling Sisig
A sizzling plate of chopped pork face, onion, and calamansi. Served with rice or beer, it’s crunchy, fatty, and flavorful.
5. Sinuglaw
A mix of grilled pork (sinugba) and kinilaw. It’s smoky, acidic, and perfect for summer get-togethers.
6. Kansi
A sour beef soup from Iloilo that blends the heartiness of bulalo with the tang of sinigang. Comforting and unique.
7. Piyanggang Manok
Chicken slow-cooked in burnt coconut and Tausug spices. Earthy, rich, and unlike anything else on this list.
You don’t need to spend a lot to enjoy the best Filipino food in 2025.
Kare-Kare can be found at mid-range restaurants for ₱200 to ₱350 per serving.
Kinilaw is often sold at seafood stalls or restos for ₱150 to ₱250.
Pancit Bato is a budget-friendly option, priced around ₱80 to ₱150.
Sisig ranges between ₱100 and ₱220 depending on the location.
Sinuglaw is a bit more premium, with prices from ₱180 to ₱300.
Kansi usually costs around ₱180 to ₱280 at traditional eateries.
Piyanggang Manok is less common but worth the ₱250 to ₱400 price tag, especially when prepared authentically.
Try kare-kare and kansi during lunch for maximum warmth and flavor.
Sisig and sinuglaw are best enjoyed in the evening as pulutan or dinner staples.
For street food vibes, pancit bato and kinilaw are excellent in markets and pop-up stalls.
Piyanggang manok is harder to find but often served during Mindanao food festivals or in Muslim communities.
Weekends are great for food park hopping, while weekday mornings are ideal for quieter, more authentic meals.
Sisig looks incredible on a sizzling plate with steam rising—perfect for reels.
Kare-kare served on banana leaves with colorful sides adds a festive look.
Kinilaw in coconut shells or bamboo bowls is a visual treat.
Piyanggang manok stands out because of its dark, bold presentation—very photo-worthy.
Use natural light, overhead shots, and rustic backdrops for the best food photos.
In Zamboanga, you can find piyanggang manok made with family spice blends.
Kinilaw sa gata—a coconut milk variant—is popular in Visayas and worth seeking out.
Look for kansi from roadside kansihan vendors for the most authentic taste.
Pancit bato is best when made fresh at wet markets or family-run carinderias in Bicol.
These aren’t always on restaurant menus, so ask around and talk to locals!
Filipino food in 2025 is rooted in tradition yet constantly evolving. Dishes like sizzling sisig, rich kansi, and coconut-charred piyanggang manok reflect both cultural depth and culinary creativity. These must-try Filipino foods offer more than great flavor—they tell stories from Luzon to Mindanao. Whether you’re a traveler or a homegrown foodie, discovering these dishes will enrich your taste buds and appreciation for Filipino culture.
