Instagram story viewer> @delishph> Posts

Delish Philippines

@delishph

9.1K

followers

4

following

The Filipino Taste, Shared With The World 🇵🇭🌍

POSTS STORIES REELS TAGGED

Download All

For Mang Kok’s Kinalas owner Emelyn Salgado, Naga City’s beloved noodle soup is more than comfort food—it’s a source of livelihood, community, and cultural identity worth preserving.

This September, we head over to Naga for a serving of their iconic noodle soup. It’s about time the humble Kinalas had its moment in the spotlight.

Click the link in our bio to find out more.

Recipe by Billy Genterola. Photography by Louie Aguinaldo. Food styling by Pixie Sevilla. Prop Styling by Chiqui Lloren. by @delishph

160

48

21 days ago

Introducing the maiden issue of Delish Philippines.

The Philippines has always had more to offer than the dishes we know by heart. Beyond every familiar favorite is another dish waiting to be discovered—one that’s as rich, diverse, and vibrant as the country itself.

Delish Philippines presents The Flavors That Make Us—a celebration of the dishes, stories, and traditions that define Filipino cuisine. More than a collection of recipes, this is a love letter to the flavors that connect us, the people who keep them alive, and the places that make every dish distinctly Filipino.

Journey across Luzon, Visayas, and Mindanao as we uncover more than 30 regional dishes that define the Filipino table. More than discovering new favorites, we hope this issue leaves you with a greater appreciation for the richness of our country, one dish at a time.

Welcome to Delish Philippines.
The Filipino Taste, Shared With The World. 🇵🇭🌏

Be part of the beginning. Grab a copy of Delish Philippines’ maiden issue now via @sarisari_shopping.

Recipe by Jocelyn Kapuno, Photographed by Donna Aldana, Story written by Angelo Comsti by @delishph

483

36

3 months ago

Pucker up for this small fruit with big sour energy.

Kamias may be tiny, but it knows how to make itself known. It brings brightness to a cold, fruity shake, gives sinigang a distinct tang, and cuts through the richness of paksiw na salmon head. Three very different dishes, all proving there’s more to this little souring agent than meets the eye.

Swipe through for three ways to put kamias to work.

Yes, kamias can go sweet. Blended into a cold, refreshing drink, kamias gets a fruity, icy makeover while keeping its signature sourness.

Sinigang’s sour side gets turned all the way up as kamias brings a bright, mouth-puckering tang to this comforting Filipino classic.

Kamias balances out the fatty richness of salmon head in this version of paksiw, resulting in a milder, fruitier, and more rounded tartness.

Find the full recipes at the link in bio! by @delishph

30

0

5 hours ago

It couldn’t be a more exciting time to be a cocktail drinker in the Philippines. The Philippine Cocktail Fiesta is making comeback—and this time it’s heading to the Queen City of the South.

Read the full story at the link in bio! by @delishph

94

1

21 hours ago

If you like a salad with a little more personality, meet lato.

These tiny sea grapes give a little pop when you bite into them. Swimming with crunchy green mangoes, onions, sweet tomatoes, and a sharp, tangy calamansi dressing, its fresh, briny, fun flavors give your tastebuds a reason to dance. Have this on the side with anything grilled, fried, oily, or smoky, and you'll have something delicious to cut through every savory bite.

Get the full Lato Salad recipe at link in bio! by @delishph

38

1

a day ago

No one wants to feel like they are preparing to eat a thesis presentation. So Chef Tatung isn’t trying to be “intentional.”

For him, opening a restaurant under his own name meant going back to the basics, going back to the food he genuinely enjoyed.

Serving reinterpreted Filipino classics from his own childhood, all he wants is for diners to sit back, relax, and share his food with the people they love.

Read the full article through the link in bio. by @delishph

35

0

2 days ago

Ever cut open a fruit expecting pure sweetness, only to be met with a sour, rock-hard bite or a mushy mess?

Picking perfectly ripe tropical fruits can feel like a guessing game, but it all comes down to using your senses. Checking the color, giving it a gentle squeeze, or even listening for that signature hollow thud.

Check out the full guide through the link in bio. by @delishph

24

0

3 days ago

When chefs Rhea Rizzo, Tina Legarda, Bettina Arguelles, and Miko Calo step into a kitchen together, it isn’t just a four-hands collaboration—it’s a masterclass in global views, world class talent, and supportive sisterhood.

For the second leg of their four-part collaboration series, the powerhouse quartet took over Mrs. Saldo’s in Silang, Cavite. Each chef brought an international pedigree to the pass.

The result? A menu where Filipino cuisine isn't confined to a rigid box, but celebrated through the distinct, unapologetic lenses of their global lives.

PHOTOS BY Pol Divina (@poldivina)

“Growing up in a Spanish-Filipino family, this is the kind of flavors we always had on the dining table.”

Hipon at Gazpacho by Tina Legarda
Shrimp Boquerones. Tomato Jam. Corn Gazpacho. Repolyo. Sobrasada Oil

“I thought, what if I served everything that makes sinigang, cold? I married it with another hot-and-cold dish I love from Davao, sinuglaw, and played with the familiar in a different way. An invitation to let go of what sinigang and sinuglaw are supposed to be, and instead create something different, yet still familiar.”

Sigang at Suglaw by Rhea Rizzo
Sinigang Gelée. Hamachi. Grilled Pork Belly. Pickled Labanos at Guava. Tomato Water. Tomato at Chili Oil. Watermelon. Talinum

“I grew up going to my uncle's ancestral home in Arayat, Pampanga. When there are special occasions and taba ng talangka is in season, there would be a hire bowl on prepared taba ng talangka on the table, the highlight of my meal would be taba ng talangka on top of rice with calamansi.”

Taba ng Talangka Sablé Cookies by Miko Calo
Savory Sablé Cookies. Taba ng Talangka. Calamansi

“When I first moved to Japan in 1998 as a newly-wed in the advertising industry, it was such an amazing journey to acquaint myself with the Japanese boulangerie. Bakers were using French techniques, but applying distinctive Japanese ingredients such as mentaiko, azuki beans, matcha, shiso and nori. I admire how they took a style or technique, and made it undeniably their own. They were respectful to their traditions and yet, unbridled in their quest to create and to evolve.“

Bibingka Galapong by Bettina Arguelles
Al by @delishph

457

8

4 days ago

When it comes to Philippine publishing, there's only one Executive Chef!

Archie Carrasco joins the BoF 500, earning a seat at the global table because of his relentless commitment to giving Filipino talent room to cook while also serving their stories to the world.

Meet the man cooking up the country's most tasteful publications at the link in bio! by @delishph

84

3

4 days ago

No sunshine outside? Don't worry, we found some in Teachers Village!

A sudden downpour sent us into Sunshine Boy along Mahinhin Street, where Classic Focaccia, a layered Dirty Ube Latte, and a fruity Tropical Refresh gave us plenty of reasons to wait out the weather. Add cozy couches, books, plants, artwork, anik-anik, and suddenly getting caught in the rain didn’t feel so bad.

Find the full story at the link in bio. by @delishph

205

4

4 days ago

Changing the name of your restaurant months after opening it sounds like a risk. But for Manarola owners Sean Yuquimpo and Chef Aaron Shiu, it felt like the necessary step to take.

With a kitchen three times as big as the size of their first restaurant’s, they have established a place where they don’t have to hold themselves back anymore. A ratatouille-inspired burrata starter, Hokkaido scallops with kamias, and a Hong Kong goose ravioli.

Even if you’ve dined there before, there might be something slightly new to try and experience given their nonstatic menu.

Read the full article through the link in bio. by @delishph

41

0

5 days ago

Our latest Delish Confessions comes straight from the table.

For the first-ever Delish Table at Brick Corner, we asked our guests about their experience, their favorite moments, and—most importantly—which dish from the afternoon's spread stole the show.

Here’s what they had to say.

Hungry for more? Click the link in bio for more Delish-cious content! by @delishph

27

0

5 days ago