Category Archives: food

World Disco Soup Day

Catch the World Disco Soup Day at Enderun

Fill bellies instead of bins!

World Disco Soup Day 2018

World Disco Soup Day at Enderun Colleges

Soup and disco in one event? Interesting? You bet! LOL

Just what is Disco Soup Day?

Well, it’s a pop-up disco party where you eat and dance to FIGHT FOOD WASTE!

Yes, that’s right. On Saturday, April 28, 2018, the links of the global Slow Food network from Uganda, Brazil to Netherlands, will join forces to collect food that would have otherwise been thrown into the bin; cutting and chopping with gusto, and cooking on a Protest Soup, as we fight food waste with a dance!

This year, Slow Food Manila, the Slow Food Youth, Enderun Colleges, Chefs, the Department of Agriculture, and volunteers (that includes you!) will collect, wash, clean, cut, and cook leftover food. We bring together students, teachers, children, seniors, chefs, the government and food activists in a gastronomic disco, to raise awareness and battle against food waste. We will also have DJs, singers, poets, artists, and an outdoor movie!

It’s going to be a big fun party for a cause actually!

But you can help prepare and hold the party as well. How? May we ask for your ugly vegetables, breads, or artisanal goods?

Aside from being there to chop to the beat, you can bring your food waste, any produce you might have otherwise thrown or sent to the dumpster. So, if you’d like to give us your food waste, please let us know where we can collect and who to get the bounty from on April 27, 2018. If you would rather send it to us on that day, please let us know. Kindly SMS to 0998-5999770 the following details:

Pick Up Where (or indicate if Dropping Off)
Contact Person
Mobile Number
Who Do We Thank?

The World Disco Soup Party will be at the Atrium of Enderun Colleges from 4:00PM to until you’re all fed up.

You are welcome to chop or even if you just want to know more about our current food system, and find ways to help change it.

And oh, bring cutlery (BYO plates, utensils, and cups). Should you wish to chop to the beat, don’t forget to bring knives, peelers, graters, and your dancing shoes!

Please save the date and join us!

For more info
SMS Paula +63 998 599 9770 or Jam +63 917 830 9516

Event pages:

Slow Food Manila
Slow Food Youth Network Philippines
Slow Food Youth Network


Hashtags #wdsd #discosoup #worlddiscosoupday

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authentic Japanese fare

Authentic Japanese Cuisine at Tachibana, Microtel Wyndham South Forbes

Tachibana Authentic Japanese Restaurant

at Microtel Wyndham, Silang, Cavite

Last Sunday, I went on a random trip to Sta. Rosa, Laguna to meet with my girlfriends. When we go to Nuvali area, there’s one place that we cannot not go: Tachibana Authentic Japanese Restaurant.

Tachibana has been serving its customers an authentic Japanese experience for more than a decade now. They started at the 2nd floor of Makati Palace Hotel in P. Burgos, Makati. Several years later they opened at Ventura Center, Sta.Rosa-Tagaytay Road, Don Jose, Santa Rosa. Then then last year, it opened another branch in Microtel by Wyndham in South Forbes, Silang, Cavite.

How would you know that a Japanese restaurant is serving authentic Japanese food and offering real Japanese experience?

If you see, many Japanese dining there.

That is Tachibana.

When you enter the restaurant, you feel right at home. Its cozy interiors make you marvel at the tiny details that give you a feel of Japanese culture.

IMG_5647 IMG_5645 IMG_5644 IMG_5649 IMG_5650 IMG_5655 IMG_5654 IMG_5653 IMG_5652 Interiors of Tachibana Authentic Japanese Restaurant

I am not a connoisseur for everything Japanese but all I know is that they serve delicious and they don’t scrimp on ingredients.

Oolong tea

Oolong tea


Hiyayakko (Cold Beancurd)

Shake Sio Yake

Shake Sio Yake (Grilled Salmon)

Mentaiko Yaki Onigiri

Mentaiko Yaki Onigiri (Japanese Rice with Fish Roe)

Tuna Sashimi

Tuna Sashimi

Miso Ramen

Miso Ramen

We also had Tonkatsu Ramen but we were not able to take a photo of it, ha ha!

Yaki Gyoza

Yaki Gyoza (Steamed Gyoza)

Takoyaki, Kani Mango Salad

Takoyaki, Kani Mango Salad

Kani Mango Salad

Kani Mango Salad

We finished off the food with this iced oolong tea spiked with whiskey. Yum!!!

Oolong tea with whiskey

Oolong tea with whiskey

Our Tachibana experience is always worth the trip!

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Locavore’s Executive Chef Mikel Francis Zaguirre and Raintree Restaurant’s Corporate Chef Kalel Chan

Doña Elena Olive Oil Kicks off the Chef Ambassador Series Campaign

Spanish-Style Balsamic Bangus Belly and Mojo Chicken

Raintree Restaurant Corporate Chef Kalel Chan’s Spanish-Style Balsamic Bangus Belly and Locavore’s Executive Chef Mikel Francis Zaguirre’s Mojo Chicken

Come Home to Home-cooked Meals

You know what makes home-cooked meals delicious? The way they are prepared and the ingredients used on them. You don’t scrimp on home-cooked meals, do you?

To share why a good meal is the heart of the home, the Philippines’ consistent no. 1 olive oil brand Doña Elena collaborated with two of the country’s culinary masters; Locavore’s Executive Chef Mikel Zaguirre and Raintree Restaurant’s Corporate Chef Kalel Chan in its debut of the Chef Ambassador Series campaign. The campaign aims to seek out those who are making waves in the culinary scene and are game changers in the industry.

As the primary user of this precious ingredient, chefs understand that a good quality olive oil is sacred. Highly versatile and suitable for a myriad of dishes, it’s also arguably one of the world’s healthiest oil, complete with full range of benefits. And for seasoned chefs Mikel and Kalel, it’s a small price to pay in perfecting the flavors of their recipes.

Locavore’s Executive Chef Mikel Francis Zaguirre and Raintree Restaurant’s Corporate Chef Kalel Chan

Locavore’s Executive Chef Mikel Francis Zaguirre and Raintree Restaurant’s Corporate Chef Kalel Chan


Cooking beyond borders with Chef Kalel.

In the kitchen from the age of seven and raised by a family of home cooks, he ensures his menu consists of ingredients that are sustainable and can be easily sourced out. His latest recipe for Doña Elena Olive Oil, for example, the the Spanish Style Balsamic Bangus Belly is not only something anyone can replicate at home, it’s also meant to encourage healthy home cooking on a regular basis. An infusion of Doña Elena Pure Olive Oil with a heaping serving of balsamic vinegar, the result is nothing short of delectable, punctuated with a slight kick of tang and a touch of sweetness that lingers in every bite.

Spanish-Style Balsamic Bangus Belly

Raintree Restaurant’s Corporate Chef Kalel Chan’s Spanish-Style Balsamic Bangus Belly

“Low fire cooking is the key to allow the ingredients to further concentrate its flavors, tenderize the meat, reduce shrinkage, and retain its form. Simple, satisfying and perfect for days or nights you need to serve something on the table in 30 minutes,” Chef Kalel explains.

Part of being a good cook starts with your ingredients, which Chef Kalel thinks is always the beginning. “The first Doña Elena product that I used was the olive oil because of its trusted quality. I like the fact that the brand took time to immerse itself in the Philippine market and understand the importance of blending it for the Filipino palate. It’s very accessible and the price is reasonable too!” Chef Kalel adds.

Chef Mikel’s recipes for success: Creativity and Excellence.

For instructor, restaurateur, and the main man behind the city’s latest obsession Locavore, Chef Mikel is a firm believer in keeping all elements of the dish intact. By this, he means his creations are gloriously imaginative but doesn’t whittle away the texture, balance of flavors, and presentation—which is very evident in his Mojo Chicken recipe. “I’d like to change the notion that roasting is intimidating, all it takes are few quality ingredients, the right amount of marination and cooking time to produce a chicken dish that’s crammed with flavors,” Chef Mikel attests.

Mojo Chicken

Locavore’s Executive Chef Mikel Francis Zaguirre’s Mojo Chicken

Not to be overlooked in the dish is its Mexican-inspired accompaniment, which evokes simple yet sophisticated flavors. “Chimichurri is a classic pair that’s bouncing with aromatic, garlicky taste with Doña Elena Extra Virgin Olive Oil as the main ingredient that binds. I recommend using mortar and pestle because there’s nothing like making your sauce by hand for a more flavorful result. It’s thick, chunky, and grainy that’s absolutely perfect for all things roasted and baked,” he adds.

Instead of using normal oil, Chef Mikel is partial with a healthier one, which is Doña Elena OIive Oil. “We use Doña Elena Olive oil in our restaurants. And I also encourage the ordinary consumers to use a healthy oil like Doña Elena Olive Oil for all of your cooking at home because it is your family that you are feeding. They deserve the best, all the time,” Mikel recommends.

Truly, the country has produced the finest chefs in the last decade, which could be the world’s greatest legends in no time. Doña Elena’s Chef Ambassador Series will feature techniques and personal recipes of the featured chefs that anyone can do at the comforts of their homes.

Johnles Paladio, Tina Redondo, Patricia Bolosan, Chef Mikel

GMA News TV’s Home Base cameraman Johnles Paladio; RX Plus segment producer Tina Redondo, Philippine Graphic account manager Patricia Bolosan and Locavore’s Executive Chef Mikel Francis Zaguirre

Julie Alegre, Angel Pascual, Chef Kalel, Edwin Pasamba

Philippine Star Writer Julie Alegre, GMA News TV’s Home Base segment producer Angel Pascual; Raintree Restaurant’s Corporate Chef Kalel Chan; GMA 7 Unang Hirit cameraman Edwin Pasamba

“We are much honored to have Chef Kalel and Chef Mikel for Doña Elena. We are proud of their accomplishments that marked the Philippines in the culinary map of the world. We are also confident that this initiative is a great way to connect with our consumers by introducing relatable dishes crafted by our very own local chefs, we hope that they’ll be inspired to create dishes with elevated flavors that the whole family will love,” says Fly Ace Group Category Manager for Oils Zen Prudentino.

Chef Mikel, Abbie Reyes, Ramon Daez

Locavore’s Executive Chef Mikel Francis Zaguirre; Fly Ace Assistant Vice President for Marketing, Abbie Ng-Reyes and General Manager Ramon Daez

Dona Elena Olive Oil offers a distinct set of characteristics and properties that is blended for the Filipino palate, making it the consistent No. 1 brand for more than a decade in the Philippine market. It is specifically grown and harvested in the Andalucía region of Spain to ensure outstanding quality of oil in every bottle.

“We are proud that Doña Elena continues to be the country’s most trusted brand for olive oil not just by our loyal consumers but even by today’s most renowned local chefs,” adds Abbie Ng-Reyes, Fly Ace Asst. Vice President for Marketing. “The overwhelming response from our consumers remain to inspire us to bring the best of the Mediterranean cuisine’s ingredients to the Filipino homes.”

Fly Ace Group with media

Fly Ace Group Category Manager Zen Prudentino; Fly Ace President Lucio Cochangco Jr.; Fly Ace General Manager Ramon Daez;’s Raffy and Dolly Zulueta

group photo

Fly Ace President Lucio Cochangco Jr. with wife Ellen Cochanco,’s Anton and Rachel Diaz; Anton and Rachel Diaz; Fly Ace General Manager Ramon Daez; Raintree Restaurant’s Corporate Chef Kalel Chan; Radio & TV Personality and Event’s Host Sam Oh; Fly Ace Corporation director Larry Cochanco and wife Ellen Cochanco; Fly Ace Assistant Vice President for Marketing Abbie Ng- Reyes; Fly Ace Group Category Manager Zen Prudentino; Locavore’s Executive Chef Mikel Francis Zaguirre

Doña Elena’s Chef Ambassador Series

At the launch of the Doña Elena’s Chef Ambassador Series

 Doña Elena’s Chef Ambassador Series

At the launch of the Doña Elena’s Chef Ambassador Series

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Sunnies Café

A Quick Check on Sunnies Café

My college barkada, D, and I set our regular dinner meetup the other day. She suggested Sunnies Café at Bonifacio High Street.

I got excited because I have again a new place to check out. And boy, Sunnies Café didn’t disappoint me! As soon as I enter, I am greeted by a cool yellow mixed with nude colors, quite like sunshine actually, lol!

Of course, the clincher is the food. Well, the ones we ordered were superbly yummy, except for the matcha drink I got which I find lacking the matcha or green tea tangy flavor. I prefer a more umami-rich matcha.

SunniesCafe Matcha Milkshake

Sunnies Café Matcha Milkshake (P190) – green tea ice cream, matcha powder, rice krispies, whipped cream, malted milk

SunniesCafe Poke Quinoa

Salmon Poke Quinoa (P280) – spicy raw salmon, avocado, mixed greens, quinoa, pickled red onions, seaweed, citrus ponzu dressing

SunniesCafe Spicy Seafood Bowl

Rice Bowls – Spicy garlic butter seafood bowl (P270) – spicy garlic shrimp and calamari, cilantro lime rice, homemade pickles

SunniesCafe Crispy Tacos

Sunnies Café Crispy Tacos (P290) – asada steak, fried quail eggs, homemade crispy parmesan taco shells, cilantro cream sauce

My take: Highly recommended!  

OTS Highly Recommended

Sunnies Café
B3 Unit 748 Bonifacio High Street, BGC, Taguig City
(02) 949 2251

List of other branches here.

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Langnese Honey

#SunshineInEveryServing: Langnese Honey

Langnese Honey launch at Marriott Manila Hotel

Langnese Honey launch at Marriott Manila Hotel

Germany’s No. 1 Langnese Honey is now in the Philippines

I think most people know that real honey has a lot of health benefits. I remember when my kids got a year older, their pediatrician recommended that I put honey in their water to boost their immunity as well as encourage them to drink more water.

Dr. Cleofas Cervancia, Ph.D.

Dr. Cleofas Cervancia, Ph.D. sharing how unfiltered honey should be

Looking back, I wonder if what I gave my children were pure unfiltered honey. Because when Dr. Cleofas Cervancia, Ph.D., Professor Emeritus at UP Los Baños, shared the results of UPLB’s Bee Program’s physicochemical analysis of commercial honey from selected supermarkets in Metro Manila, out of 39 samples (ie. 14 local brands and 25 imported brands) only two (2) samples passed the European Union Directive (EU Directive 110/2001). Whoa!

The samples were tested for moisture content, pH, electrical conductivity, reducing sugars, apparent sucrose, and HMF or Hydroxymethylfurfural.  HMF determines if the honey is subjected to overheating and stored poorly. Therefore, adulterated or low quality honey is high in moisture content, high HMF, and high apparent sucrose.

So when Fly Ace Corporation launched Langnese Honey last week, we really learned a lot about how our honey should be. Langnese is an old brand in Germany, which many households had been using.

Honey is considered one of nature’s sweetest gifts from nectar that’s collected by bees and naturally broken into simple sugar. With the constant fanning of the bees’ wings, evaporation takes place in the unique design of the honeycomb that produces the thick, syrupy liquid we now know as honey. Interestingly, the color and flavor of honey is an indicator of its type of flower nectar collected by bees, thus leaves consumers with more flavor options.

Here are five facts that make Langnese Honey a game changer, rebooting your appreciation for high-quality honey:

1. Highest quality and purity since 1927. Langnese Honey is a family-owned brand for nine decades; it is also a reputable market leader with a seal of approval from Germany’s Honey Ordinance and European Standard Basic Principles that strictly requires the safest and unadulterated quality. Meaning, it should be raw, unfiltered, and residue-free, with a limit of between 16% – 21% water content only. With Langnese Honey, it doesn’t only surpass these requirements, its name is a seal of guarantee that nothing is added nor removed from it!

2. No short cuts and no compromise. Ever wondered what makes Langnese Honey truly satisfying? Its serious commitment to quality and purity puts a premium importance on selection and processing, market analysis, coupled with direct and long-standing relationship with the beekeepers in the countries of origin. Much more, it also boasts a plethora of certifications from International Featured Standards (IFS) Kosher, and Halal that are true marks of its reliable source.

Langnese Honey Fürsten - Reform’s Export Manager Mark Baumgärtner

Langnese Honey Fürsten – Reform’s Export Manager Mark Baumgärtner sharing more about Langnese Honey and the importance of unfiltered honey to our health

3. Pollen-packed and certified safe. Did you know that when a honey comes back negative for pollen test, it’s a sure sign of ultra-processing? That shouldn’t be the case, according to the makers of Langnese Honey Fürsten – Reform’s Export Manager Mark Baumgärtner, “Absence of pollens in the honey means there’s no way to determine whether the honey came from legitimate and safe sources, as verified as well by the German Honey Directive and World Health Organization. Langnese Honey mindfully takes into account the latest scientific findings using modern technology and unfiltered process that effectively determines the origin and type of honey.”

Langnese Bee Easy packaging

Langnese Bee Easy packaging

4. Chic and convenient. Featuring a honey dispenser technology famously known as “Bee Easy”, this chic and convenient packaging is also guaranteed no drip and no stickiness in every serving. Available in 250 g and 500 g PET dispensers, it’s also well loved by kids who find fun and enjoyment with their food. What’s more, you can take delight as you please, as its five yummy flavors might be the best you’ve ever tasted.

5. Five decadent flavors for all types of fete and feasts. Aside from Langnese Honey’s credible process and source, there’s none quite like its well-balanced, rich, and golden flavors that’s arguably highly nutritious! Considered a staple for its subtle and mildly sweet taste, Acacia is the ultimate breakfast companion that lends character to teas, cereals, and desserts. Golden Clear on the other hand, offers a sweet antidote to dips, salads, cocktails, and hot drinks, or to just about anything. Meanwhile, cooks and foodies can never go wrong with Black Forest that’s surely a luscious ingredient from the straightforward to the flashy recipes. While Wild Flower is pretty much suited for sweetening all types of food and beverage, it makes breads and pastries tastier and way healthier instead of refined sugar. Last but not the least, Lavender is also lovely for sweetening all types of beverages like tea and is a luscious spread on breads.

Langnese Acacia Honey

Langnese Acacia Honey, the ultimate breakfast companion that lends character to teas, cereals, and desserts

Langnese Black Forest Honey

Langnese Black Forest Honey, a luscious ingredient from the straightforward to the flashy recipes

Langnese Pure Honey Bee for salads

Langnese Pure Honey Bee for salads

Langnese Wild Flower Honey

Langnese Wild Flower Honey, suited for sweetening all types of food and beverage, it makes breads and pastries tastier and way healthier instead of refined sugar

Langnese Wild Lavender Blossom Honey

Langnese Wild Lavender Blossom Honey, for sweetening all types of beverages like tea and is a luscious spread on breads

“Fly Ace Corporation is proud to welcome Langnese Honey in the Philippines, as we reinforce our commitment to bring the best of the world’s food and beverages to the Filipinos.” concludes Fly Ace Corporation President Jun Cochanco.  “When it comes to honey, there’s a reason why Langnese has been around for decades and a consistent market leader all these years–its name is the ultimate representation of what a real and reliable honey should be.”


Fly Ace Corporation is one of the leading food and beverage consumer goods companies in the country today. Propelling limitless multiple-category growth by bringing the best of the world closer to Filipino homes, Fly Ace Corporation’s portfolio of food and beverage products includes house brands and exclusively distributed brands. Learn more at

Langnese Honey is exclusively distributed by Fly Ace Corporation and is available in supermarkets nationwide.

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Slow Food Onboard the Ark of Taste 2016

Farmers are Part of Slow Food

By Pacita ‘Chit’ Juan

Yes, it’s not just consumers and diners and chefs. It all starts with the farmer.

Slow Food is about enjoining farmers to keep planting our old heirloom varieties of food. And we have just the event cooked up (pardon the pun) for it on August 6 as our volunteer chef Margarita Fores (Asia’s Best female chef) shares her famous Grace Park restaurant menu with our farmers, yes real farmers that you the reader will help feed on this special day, this special lunch. We will finally break bread with the people who really feed us—the farmers.

As we were planning our third WOFEX event, we know that the public is really interested in helping preserve traditional cooking, heirloom varieties of rice and cacao and souring agents. What better way to cement the relationship between farmer and consumer but to have them come face-to-face. Just like people who have never touched soil, nor planted anything, many consumers have never met a farmer.

So we thought a special meal with a farmer may be a life-changing experience for both consumer and farm guy. The consumer knows about organic and slow food, but the farmers simply plants and reaps. We need to be on the same page. Plant old varieties. Use heirloom seeds. Practice natural farming. Nothing artificial. Use soil instead of other media. (That’s what Earthbeat Farms did. They shifted from hydro to soil).

Earthbeat Farms joins Slow Food

Earthbeat Farms joins Slow Food

And on August  6, we will be able to also talk to the farmers and ask why they do or do not yet grow our traditional varieties—like Siling Labuyo, Batwan, Sua, Tabon Tabon, and why they stopped growing heirloom rice varieties. It will be a fun lunch talking about the same ingredients our grandmothers used but maybe some farmers do not know anymore. It may be that they think there is no market for these “old varieties”. Not everything is about newer choices, higher yields, and seeds that are nowhere to be found (check out the prominence of seedless fruits now). It used to be that our mothers planted the very seeds in our fruits at the table in our backyards. Today, mothers are proud to find fruits that are happily seedless without thinking of its effects on farming and sustainability.

Read more…

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Tsoknut Tsokolate, Perfect for the Stormy Weather

Mary Grace's Tsoknut TsokolateTsoknut Tsokolate of Mary Grace

Yes, this Tsoknut Tsokolate of Mary Grace is just perfect for this cold, windy, and wet weather. Then what better way than to pair it with this

Mary Grace's grilled kesong puti with bagard breadMary Grace grilled kesong puti with bagard bread…

 I just love it! The bread is crunchy on the outside but soft at the center.

There is a nice surprise at Mary Grace, too. It has something to do with their customer service.

As soon as you order, they would punch in your orders and they will give you right away the bill. This will give you time to review your bill, and it also facilitates your bill-out time. I really like it. I also like the notes they add in your bill and receipt.

Take a look at what I mean.

IMG_1229Nice, isn’t it? 😉

And would you believe it? I finished the bread all by myself! Ha ha!

I love being at Mary Grace!

Have you checked out Mary Grace lately?

Find them at Serendra | Trinoma | Robinsons Manila | ATC | Rockwell Business Center | St. Lukes, Fort | Eastwood | Greenbelt 2 | Chinatown Mall KIOSKS:Powerplant | Shangri-la | G4 | Greenhills | MOA | Galleria | SM North | Podium | RCBC Plaza | Makati Med.

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Philippines with its Unique Sights and Mouthwatering Cuisines, a True Paradise to Satisfy your Wanderlust


Philippines is heaven for any traveler, with its tropical islands that have some of the most beautiful beaches in the world, luxury resorts, amiable villages, tantalizing nightlife and the most delicious cuisine. The country should be on the bucket list of any vacationer who loves to explore nature and loves to try different and delectable food.

People who have never been to the Philippines think that it is a country buzzing with tourists and nothing novel to offer to those who love adventure. While it is true that it is becoming a popular tourist destination, which according to the government report, 2,619,625 visitors have already visited the country, it still has much more to offer to excited backpackers and those on a quest for a unique experience.

The striking places and sights that make the Philippines a dreamland for a traveler:

With more than seven thousand islands, most of which are untouched, Philippines is the best place for a true nature lover. One can explore the beautiful Chocolate Hills that are considered one of the most breathtaking National Geological Monuments, or one can take a walk through history and visit nearly 2,000-year-old rice terraces that were sculpted by the earliest inhabitants of the island or enjoy the pristine beaches, some of which have diving or snorkeling activities where you get to explore splendid coral reefs.

Intramuros also called the Walled City lies at the heart of Manila, you can visit some of the oldest museums, churches and ruins here.

If you love exploring then Rizal Park is a perfect spot for you, pack your travel gear and take a stroll around this park. The park is named after a famous poet and national hero Jose Rizal. And if you believe the spooky tales, then many locals believe this park is haunted.

The Philippines with many islands offers a great range of surfing spots, however, if you do not like large crowds, then pack your surfing gear and rush to Catanduanes that is situated in the Bicol Region. It is a very secluded spot. Here you can surf on the grandiose waves and enjoy the majestic sea.

Whenever you plan an adventurous holiday, it is a good idea to take a travel insurance so your trip is full of adventure and is completely safe. If you packed light and forgot the important travelling gears then you can easily buy travel essentials at Kaymu at local affordable prices.

Experience the most tantalizing Filipino cuisine:

Filipino Cuisine

No real adventure is complete without trying the local food, and Filipino cuisine will not disappoint you. If you love seafood, then Philippines is like a food paradise for you. Fish is a staple food item that is cooked in a variety of different ways with soy sauce and vinegar.

There are few food combinations that you can find only in the Philippines, the unconventional dish called Balut, which is basically a boiled egg. If you are wondering what is so unusual about a boiled egg, then you are in for a surprise. In this boiled egg is a duck embryo, and you consume from the shell by sipping the broth first, after which you remove the shell and swallow the rest of it. There are other exotic food you will fin while island hopping.

Unleash the globetrotter in you and experience the exotic culture, sights and cuisine of the enchanting land of Philippines.

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