Phillippines

Filipino cuisine is a unique blend of ingredients and flavours from around the world. It is influenced by Spanish, Chinese, Malay, and American cultures. Filipino food is known for its bold flavours and use of fresh ingredients. Regional specialities include dishes like adobo, sinigang, kare-kare, lumpia, and lechon. Each region has its distinct style of cooking that reflects the local culture and traditions. Filipino cuisine is not only delicious but also a reflection of the country's rich history and culture.

Sinigang, a sour soup of Prawn, Chicken or Pork cooked with tamarind and vegetables. Adobo features the use of vinegar giving a slight sourness which cuts throught the meat.

Being made up of more than 7,000 islands fish features quite heavily in Filipino cuisine. Filipino fish dishes are a staple. From the classic Tinolang Isda (ginger and lemongrass on soup coupled with the flaky boiled fish) to the more unusual Kinilaw a kind of ceviche made with lime, coconut milk and raw fresh seafood, seasoned with vinegar, these dishes offer a unique combination of flavours and textures that make them stand out from other cuisines.

Lechon is a dish made from a roasted pig that is served with a sweet ketchup-type sauce. It is usually cooked in an open fire or charcoal and seasoned with salt, pepper, garlic and other herbs. Lechon is served on most celebrations including birthdays and holidays. It is often accompanied by steamed white rice or garlic fried rice and pickled vegetables such as atsara. Lechon can also be used to make various dishes such as sisig, adobo, sinigang and paksiw na lechon.