Discover the 6 essential dishes you must try when visiting Manila, a culinary haven in the Philippines.

Forget about the usual images of exotic duck embryos and fried pig’s heads often associated with the Philippines in media.

Filipino cuisine is thriving with fresh ideas, thanks to a group of innovative and passionate chefs based in Manila.

Jordy Navarra is at the forefront, reinventing traditional Filipino flavors at his new restaurant, Toyo, where you’ll find dishes like vegetable-inspired salads and truffles filled with caramel and fish sauce.

Renowned chef Margarita Fores, named 'Asia’s Best Female Chef' this year, has turned her restaurant Grace Park into a showcase for organic local ingredients and homegrown Filipino dishes.

Unexpected culinary gems have emerged in the most unlikely corners of the city.

The neon glow of Burgos district fades as dive bars now coexist with spots serving yakitori, Korean stews, and Mexican dishes.

Chefs like Bruce Ricketts, with his innovative tasting menus at Mecha Uma in Fort Bonifacio and Sensei on Aguirre Street, continue to thrill food lovers by sourcing ingredients from distant corners of the world.

Manila’s food scene is clearly buzzing with excitement right now.

To help you dive in, here are six beloved Filipino dishes—both classic and contemporary—that showcase the best of Manila’s flavors.

Manila: Local insiders share their top tips

1. Halo-halo

As soon as summer hits, you'll find countless makeshift stalls across Manila, often run by families, dishing out refreshing shaved ice desserts topped with evaporated milk and an assortment of fruits.

But the ultimate treat is the iconic halo-halo, a towering mix of red beans, coconut jelly, purple yam, flan, candied fruits, and sometimes even a scoop of ice cream.

Anthony Bourdain once called Jollibee’s halo-halo “oddly beautiful,” a chaotic yet delightful combination of flavors that somehow works.

Nearly every restaurant has its own unique take on halo-halo, with some adding ingredients like sweet potato or jackfruit for an extra twist.

Where to try it: Razon’s of Guagua, a beloved chain known for its authentic Kapampangan dishes.

Razon’s serves what they call 'minimalist halo-halo,' focusing on just four ingredients – bananas, macapuno, milk, and flan – all served atop finely shaved ice.

It’s a more subdued sweetness, yet it still delivers the complex mix of flavors that halo-halo is known for.

2. Buko pie

Buko pie stands are almost like roadside attractions in the Philippines.

A beloved pasalubong (souvenir) from the southern provinces, especially Laguna where it originated, buko pie resembles a custard pie but has a thicker filling made with no cream, just sweetened condensed milk.

The perfect buko pie hinges on two things: the flakiness of the crust and the smooth consistency of the filling.

Where to try it: Wildflour, Manila’s brunch hotspot and sibling to Los Angeles' famed Republique, with chefs Walter and Margarita Manzke as part owners.

Wildflour's slices are heftier than most, featuring a standout, layered crust that reveals a generous layer of tender coconut meat inside.

Its flavor strikes the perfect balance, showcasing why buko pie has earned its place as a beloved classic in Filipino households.

3. Max’s fried chicken

Max’s is a true national institution, with a rich history that’s deeply woven into Filipino culture.

The roots of this humble eatery trace back to World War II, when its founder began serving fried chicken to American soldiers.

The phrase 'the restaurant that fried chicken built' perfectly captures Max’s unique and legendary take on fried chicken – crispy on the outside, juicy on the inside, and drenched in a secret blend of spices.

Where to try it: All Max’s locations deliver the same quality. You can find them in nearly every mall or neighborhood, and they’ve become as iconic as Jollibee, a brand synonymous with family and tradition.

4. Kinilaw

Kinilaw is Manila’s answer to Latin America’s ceviche and Hawaii’s poke bowls.

At its core, kinilaw combines fresh fish, onions, garlic, ginger, tomatoes, and chilies, all tossed in a blend of coconut vinegar and citrus.

In some regions, the fish is enhanced with a creamy layer of coconut milk.

Creamy yet tangy, with just the right amount of heat, kinilaw showcases the natural flavors of fresh, local seafood.

Where to try it: The often-overlooked seaside 'dampa' (wet market) along Macapagal Boulevard in Pasay City is a hidden gem.

At the dampa, you can pick your own seafood from the market stalls, then head to a nearby 'paluto' restaurant to have them prepare a fresh plate of kinilaw for you at a modest price.

5. Kare-kare

While adobo may be the global face of Filipino cuisine, it’s kare-kare that deserves a bit more of the spotlight.

Kare-kare combines vegetables like daikon, Chinese cabbage, and eggplant with oxtail stewed in a rich peanut sauce made with annatto and, surprisingly, peanut butter.

The sauce has a mild satay-like flavor, best enjoyed with a steaming mound of rice and a spoonful of bagoong (shrimp paste) to add the perfect funky kick.

Where to try it: Milky Way Cafe has earned its place as a staple in Manila’s culinary scene, known for its faithful renditions of Filipino favorites.

The kare-kare here is as authentic as they come, complemented by a selection of Filipino staples ranging from tokwa’t baboy to ginumis.

Milky Way Cafe, 928 Pasay Road (A. Arnaiz Ave.), Makati, 1223 Metro Manila

6. Filipino fusion

Looking back a decade, Manila's dining scene was filled with various takes on fusion cuisine, heavily influenced by Western flavors.

It’s only in recent years that restaurants have begun exploring Filipino flavors and techniques in a more creative and innovative way.

This sense of experimentation has added a new layer of sophistication to traditional Filipino dishes and sparked a revival of forgotten local ingredients.

Where to try it: Gallery Vask makes it clear that its offerings are far from typical Filipino food.

Instead, it reimagines local produce and ingredients in unexpected ways: sea urchin paired with foie gras sand, a dumpling bursting with broth reminiscent of balut, or delicate tuna loin slices coated in coconut milk, finished with pops of pickled arosep (sea grapes).

Vask’s innovative approach and focus on native ingredients have earned it a well-deserved spot on this year’s list of Asia’s 50 Best Restaurants.