This capital city can be overwhelming but the world class foods in Manila make the chaos worth it.
Walking through Manila is like taking a stroll through centuries of flavor.
The capital of the Philippines offers a food scene that tells the story of its complex history, from indigenous roots to Spanish colonization, Chinese trade and American influence.
You’ll find food everywhere in Manila—from gleaming shopping malls to tiny street carts, neighborhood eateries called carinderias and family homes.
What makes Manila’s food special is how it brings together so many cultural influences into dishes that are uniquely Filipino.
Manila’s Culinary Influences
Manila’s cuisine reflects the city’s role as the melting pot of the Philippines.
Here, you’ll taste the results of over 300 years of Spanish colonial rule mixed with Chinese cooking techniques, native Filipino ingredients and American fast-food culture.
Filipino food culture centers around the concept of “sawsawan” (dipping sauces) that let you adjust flavors to your taste.
Most meals come with small dishes of vinegar, soy sauce, calamansi (Philippine lime), fish sauce and chilis so if you’re served with a sauce or lime that’s your cue to use it.
Filipino Foods
Manila’s location on Manila Bay means seafood features prominently in local cooking. Fish, shrimp, squid and shellfish appear in many traditional dishes.
They are often paired with souring agents like vinegar or tamarind that help preserve food in the tropical heat.
The Manila approach to food is all about balancing contrasting flavors. Sweet, sour and salty elements come together in most dishes, creating complex taste experiences that change with each bite.
23 Foods in Manila that Define the City
Pancit Malabon | Malabon-Style Noodles
This colorful noodle dish originates from Malabon, a city that’s now part of Metro Manila.
Thick rice noodles are topped with a sauce made orange by achuete (annatto) seeds, then loaded with seafood like shrimp, squid, oysters and smoked fish.
Malabon is known for its aquaculture, so this dish showcases the bounty of the nearby fishponds and Manila Bay.
It’s traditionally served at fiestas and special occasions but is now available at many Manila restaurants.
Where to Eat Pancit Malabon: Nanay’s Pancit Malabon
501 Gen. Luna Street, Intramuros, Manila
Binondo Lumpia Fresh | Fresh Spring Rolls
These fresh spring rolls from Manila’s Chinatown are a perfect example of Filipino-Chinese fusion.
Unlike their fried counterparts, fresh lumpia features a thin, crepe-like wrapper filled with sautéed vegetables like heart of palm, jicama, carrots and green beans, plus small pieces of pork or shrimp.
Manila’s Chinatown, called Binondo, is the oldest Chinatown in the world, established in 1594. These fresh spring rolls showcase how Chinese immigrants adapted their cooking to local ingredients and tastes.
Where to Eat Binondo Lumpia: New Po-Heng Lumpia House
Ongpin Street, Binondo, Manila
Drinks in the Philippines
Okoy | Shrimp and Sweet Potato Fritters
These crispy fritters combine small shrimp with julienned sweet potatoes, bound together with a batter of rice flour and eggs, then deep-fried until golden brown.
Street vendors throughout Manila sell these fritters as an afternoon snack. You’ll often see them freshly fried at sidewalk stalls near schools and offices during merienda (snack time).
Where to Eat Okoy: Dampa sa Libis
83 E. Rodriguez Jr. Avenue, Libis, Quezon City, Metro Manila
Bibingka | Rice Cake
This special rice cake is traditionally cooked in clay pots lined with banana leaves, with hot coals placed below and above.
Bibingka is slightly sweet and buttery, often topped with slices of salted egg, grated coconut and a sprinkle of sugar. Some versions include a slice of kesong puti (white cheese).
During the Christmas season, bibingka stalls pop up near churches for the nine days of Simbang Gabi (night masses). The fragrance of cooking bibingka is part of Manila’s holiday experience.
It’s also one of the most popular South Cebu foods, found in most bakeries.
Where to Eat Bibingka: Ferino’s Bibingka
Quezon Avenue, South Triangle, Quezon City, Metro Manila
Puto Bumbong | Purple Rice Cake
Another Christmas specialty, puto bumbong is made from purple glutinous rice steamed in bamboo tubes. The result is a vibrant purple cylindrical cake that’s served hot, brushed with butter and sprinkled with muscovado sugar and grated coconut.
The texture is chewy and sticky, with a subtle sweetness enhanced by the toppings. The bamboo tubes give it a unique shape and a gentle, earthy aroma.
Like bibingka, puto bumbong is sold outside churches during the Christmas season. The sight of vendors with their special steaming equipment is a sign that the holidays have arrived in Manila.
Where to Eat Puto Bumbong: Via Mare
Greenhills Shopping Center, San Juan, Metro Manila
Isaw | Grilled Chicken Intestines
Perhaps Manila’s most famous street food, isaw consists of chicken intestines cleaned thoroughly, marinated, threaded onto bamboo skewers and grilled over hot coals.
The outside becomes caramelized and slightly crispy while the inside stays chewy. The flavor is smoky and savory from the marinade, which usually contains soy sauce, banana ketchup and other seasonings.
Isaw represents Filipino resourcefulness, turning humble ingredients into sought-after treats. Students and office workers flock to isaw stands for this affordable, flavorful snack.
Where to Eat Isaw: Mang Raul’s BBQ
Maginhawa Street, UP Village, Quezon City, Metro Manila
Dinuguan | Pork Blood Stew
This hearty stew features pork cooked in a rich, dark gravy of pig’s blood, vinegar and spices. Typically, various pork parts are used, meat, intestines, ears and offal. It makes this another waste-not dish.
The flavor is tangy from the vinegar with a deep, almost chocolate-like richness from the blood. Despite its intimidating appearance, the taste is surprisingly mild and comforting.
Dinuguan is often served with puto (steamed rice cakes) and the combination of the savory stew with the slightly sweet cake is perfect. The dish has pre-colonial origins but evolved during Spanish times.
Where to Eat Dinuguan: Kabayan Hotel Restaurant
Pasay Road, Makati, Metro Manila
Halo-Halo | Mixed Dessert
Literally meaning “mix-mix,” halo-halo is the ultimate Filipino dessert.
A tall glass is filled with shaved ice and an assortment of ingredients: sweetened beans, jellies, fruits, purple yam jam, flan and more, then topped with evaporated milk and often a scoop of ube (purple yam) ice cream.
It’s a lot! Mixing it all together is not mandatory but it’s the best way to get a taste of everything.
Each spoonful offers different combinations of sweet, creamy and fruity flavors with varying textures from chewy to crunchy. The ice melts into the milk, creating a sweet, refreshing drink at the bottom.
Jolli Dada’s Eatery
C. Palanca Street, corner, 1001 Quezon Blvd, Quiapo
Breakfast Restaurants in Makati
Betamax | Grilled Chicken Blood
Don’t let the name (a reference to the old video format) or description scare you. These blocks of congealed chicken blood are skewered and grilled over charcoal until slightly crispy outside but still soft inside.
The taste is mild and earthy with a hint of iron, while the texture is similar to tofu—firm but yielding. Most vendors serve betamax with a vinegar dipping sauce with chilies and onions.
This street food shows Filipinos’ commitment to using every part of the animal. You’ll find it at street food stalls throughout Manila, especially in areas like Quiapo and near universities.
Where to Eat Betamax: Mang Larry’s Isawan University of the Philippines Campus, Diliman, Quezon City, Metro Manila
Sisig | Sizzling Pig Face
Originally from Pampanga province but now a Manila staple, sisig is made from parts of a pig’s head (cheeks, ears, jowl), chopped finely, seasoned with calamansi, chili and onions, then served on a sizzling hot plate.
The texture is crispy yet chewy and the flavor is a perfect balance of sour, savory and spicy.
While traditional sisig used leftover parts from the day’s cooking, it’s now considered a delicacy and is popular as pulutan (food paired with alcoholic drinks). Modern Manila bars all have their own version.
Where to Eat Sisig: Manam
Greenbelt 2, Makati, Metro Manila
Balut | Fertilized Duck Egg
Perhaps the most infamous Filipino food, balut is a fertilized duck egg boiled and eaten from the shell. The embryo inside is developed but not fully hatched, creating a unique eating experience.
The taste is like a rich, concentrated chicken soup with complex, earthy undertones. The texture varies—the broth is liquid, the yolk is creamy and the developing embryo is tender.
Street vendors sell balut in the evenings, calling out “Baluuut!” as they walk through neighborhoods. It’s considered both an aphrodisiac and a late-night snack after drinking.
Where to Eat Balut: Night street vendors in Quiapo
Plaza Miranda area, Quiapo, Manila
Filipino Kinilaw Recipe
Adobo sa Gata | Coconut Milk Adobo
While adobo, meat simmered in vinegar, soy sauce and spices, is found throughout the Philippines, Manila’s coconut milk version adds richness to this national dish. Chicken or pork is cooked in the standard adobo mixture, then coconut milk is added toward the end.
The result is creamy yet tangy, with the coconut softening the sharpness of the vinegar and adding subtle sweetness. The meat becomes tender and infused with complex flavors.
This variation shows how Manila cooks have adapted traditional recipes to create new flavor profiles. It’s a perfect example of Filipino ingenuity in the kitchen.
Where to Eat Adobo sa Gata: Sentro 1771
Greenbelt 5, Makati, Metro Manila
Kare-Kare | Oxtail Stew with Peanut Sauce
This rich stew features oxtail, tripe and vegetables in a thick sauce made from ground peanuts and toasted rice. The Manila version often uses annatto oil for color and flavor.
The meat is fall-off-the-bone tender and the sauce is nutty and savory rather than spicy. Kare-kare is always served with bagoong (fermented shrimp paste), which adds a salty, umami kick.
The dish shows Spanish and Malay influences and was once served only at special occasions. Today, it’s a standard in Manila’s traditional restaurants.
Where to Eat Kare-Kare: Romulo Cafe
Jupiter Street, Makati, Metro Manila
Filipino Muslim Food
Taho | Silken Tofu with Syrup
This beloved street food and breakfast item consists of silken tofu topped with arnibal (brown sugar syrup) and sago pearls (similar to tapioca).
Vendors carrying aluminum containers with two connected compartments walk through neighborhoods early in the morning, calling out “Tahoooo!”
The warm, silky tofu contrasts beautifully with the sweet syrup and chewy sago pearls. It’s served in a cup and eaten with a spoon.
Taho vendors are a Manila institution and their distinctive call is part of the city’s morning soundscape. This simple treat shows the Chinese influence on Filipino food culture.
Where to Eat Taho: Early morning street vendors in residential areas
Look for them in neighborhoods like San Juan and Quezon City
Sinigang na Hipon | Shrimp in Sour Soup
Sinigang is a sour soup found across the Philippines, but Manila’s proximity to the bay makes the shrimp version special.
Large, fresh prawns are cooked in a broth soured with tamarind (though sometimes santol fruit or kamias are used instead).
The soup is sour, savory and slightly sweet from the natural sweetness of shrimp. Vegetables like kangkong (water spinach), radish and eggplant add texture and nutrition.
The sourness of the soup is perfect for Manila’s hot climate, as it stimulates appetite even on the most sweltering days. Each family has their own version of sinigang.
Where to Eat Sinigang na Hipon: Aristocrat Restaurant
Roxas Boulevard, Malate, Manila
Arroz Caldo | Filipino Congee
This Filipino-style rice porridge shows Spanish influence even in its name (literally “hot rice” in Spanish).
Rice is cooked with chicken, ginger and sometimes safflower until soft, then topped with crispy garlic, green onions and calamansi.
In Manila, arroz caldo is comfort food, often eaten when sick or during rainy days. You’ll find it at street stalls and 24-hour restaurants, making it a favorite late-night food.
Where to Eat Arroz Caldo: Goto Monster
Poblacion, Makati, Metro Manila
Filipino Fruit
Bulalo | Bone Marrow Soup
Originally from Batangas province south of Manila, bulalo has become a Manila favorite.
Beef shanks with bone marrow are simmered for hours with corn and vegetables until the broth becomes rich and the meat tender.
The highlight of bulalo is the bone marrow, soft, fatty and packed with flavor. The clear broth is light yet beefy, balanced by the sweetness of corn and the freshness of vegetables.
Despite Manila’s hot weather, bulalo remains popular year-round. It’s often enjoyed as a family meal on weekends, with everyone at the table sharing from a large, steaming bowl.
Where to Eat Bulalo: Bulalo Point
Timog Avenue, Quezon City, Metro Manila
Palabok | Noodles with Shrimp Sauce
This noodle dish features thin rice noodles topped with a shrimp-based orange sauce, slices of pork, shrimp, smoked fish flakes, crushed chicharrón, sliced hard-boiled eggs and green onions.
Each bite offers a combination of the savory, slightly sweet sauce with the various toppings. The chicharrón adds crunch, the seafood provides umami and calamansi squeezed over the top brightens everything.
Palabok is often served at celebrations but is also available as street food. In Manila, it’s a popular takeout dish, with many shops specializing in it.
Where to Eat Palabok: Jolli Dada’s Eatery
C. Palanca Street, corner, 1001 Quezon Blvd, Quiapo
Lechon | Roast Pig
While lechon originated in Spain and has regional variations throughout the Philippines, Manila has embraced this whole roasted pig as celebration food.
The pig is stuffed with lemongrass, garlic and other aromatics, then roasted on a spit until the skin is crackling crisp.
And it’s definitely top 3 pork in the world.
Lechon appears at every major celebration in Manila, from birthdays to business openings. The sight of a whole roasted pig on the table signals a special occasion.
Where to Eat Lechon: Elar’s Lechon
198 Quezon Avenue, Quezon City, Metro Manila
Champorado | Chocolate Rice Porridge
This sweet breakfast porridge combines glutinous rice with tablea (pure cocoa tablets), creating a thick, chocolatey dish often topped with evaporated milk.
Many Manileños serve it with something salty on the side, like tuyo (dried salted fish), creating a sweet-salty combination you have to try.
Champorado came from Mexican champurrado, introduced during the Manila-Acapulco galleon trade. It’s still one of the most popular drinks in Mexico.
Over centuries, in the Philippines it evolved using local ingredients like sticky rice instead of masa (corn dough).
Where to Eat Champorado: Rustic Mornings by Isabelo
Marikina City, Metro Manila
Tapsilog | Beef Tapa with Fried Egg and Garlic Rice
This popular breakfast combines three elements: tapa (cured beef), sinangag (garlic fried rice) and itlog (fried egg). The name “tapsilog” is a portmanteau of these three components.
The beef is slightly sweet and salty, contrasting nicely with the garlicky rice and the richness of the egg. Most versions come with a small dish of vinegar for dipping the meat.
Tapsilog is the original “silog” meal that spawned countless variations (tocilog with tocino, longsilog with longanisa, etc.). It’s available 24/7 in many Manila eateries.
Where to Eat Tapsilog: Do Re Mi Tapsi
J. P. Rizal St 967, Makati,
Tips for Eating Your Way Through Manila
- Manila’s food scene can be overwhelming, so here’s some friendly advice to help you navigate it like a local.
- Don’t be afraid of street food, but look for stalls with long lines of locals. High turnover means fresh food and local approval.
- Timing matters in Manila. Try visiting carinderia (small local eateries) around 11:30 am for lunch to get the best selection before popular dishes sell out.
- Manila traffic is notorious, so plan your food adventures by neighborhood rather than trying to cross the city for multiple meals in one day.
- Many traditional Manila foods are best enjoyed with your hands. This practice, called “kamayan,” is still common. Watch locals for cues on how to eat each dish.
- The best food experiences in Manila often happen in the simplest places. That plastic stool on the sidewalk might lead to the most memorable meal of your trip.
- When in doubt about what to order, just ask “Ano ang masarap dito?” (What’s delicious here?) Filipinos love sharing food recommendations.
- Finally, save room for dessert. Manila has a serious sweet tooth and many of the city’s most iconic foods are sweet treats and snacks.