Philippine Flights and Travel Tips: 5 Must-Have Foods for an Unforgettable Vacation

Whenever one visits a place, the phrase “sights, sounds, and people” always come as the immediate guide to enjoyment. Visit the beaches, mountains, and enjoy the spectacular panorama that is uniquely Filipino. You are also prodded to enjoy the music and the arts. And of course the world-famous Filipino hospitality is an experience by itself. Philippine flights and travel seems to be hinged on these exciting prospects.

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We notice one thing missing from the usual Philippine travel slogan: food! Yes, whether you are travelling to the Philippines as a foreigner or a balikbayan, nothing could make your visit more memorable than the rich gastronomic variety that is as varied and plentiful as the number of islands the Philippines has:

Balut

Balut – this has gained a lot of attention as some of the most weird challenges in the popular TV show “Fear Factor.” This is a 16 or 17 day-old duck egg. Crack the shell up without spilling the liquid inside, and you will see the whole duck embryo on top of the egg yolk. Not a good sight for the uninitiated to see, but once you get the hang of it you’ll surely ask for more. Your Philippine travel wouldn’t be complete without an encounter with a balut vendor.
Bagoong

Bagoong – it is made of fermented fish whose smell would be very unbearable for some foreigners, they’d say it smells like rotten fish. This is that ubiquitous Filipino dish that is either used as a condiment for kare-kare, used for pinakbet, or simply enjoyed as a dip for your green mangoes, yum!
Daing

Daing – dried fish that is better known as “buwad” or “bulad” in Southern Philippines. Zamboanga, Bohol, and Cebu are best known for their high quality “Danggit.” This is a type of food that is “scandalous” to cook as neighbours several houses away will know what you are having for breakfast (or lunch, or dinner) with its strong odor. This is one of those “offensive-smelling” Filipino staples.
Lechon

Lechon – they say a feast is not a feast without whole roasted pig perched on top of the banquet table. Cebu is also best known for their sumptuous lechon. Imagine crackling-crisp red lechon skin, and tender, juicy meat.
Kinilaw

Kinilaw- the Japanese may have sushi, and it may cost you an arm and a leg to eat a serving, but Philippine travel offers you its own version of this at a surprisingly low price. This is, in fact, the fisherman’s easiest (and cheapest) way to prepare fresh fish for food. Just enough vinegar, a dash of salt, and the ever-present “sili” would give you this “to-crave-for” kinilaw.

For foreigners on Philippine flights, don’t miss out on these delicacies that are proudly Filipino. As we Pinoys say it, “Onli in da Philippines” and surely, you get this type of preparation and experience only in the happy islands of the Philippines.

If you think these foods are only suited for extreme “Fear Factor” challenges, wait till you hear about sackful of cooked grasshoppers, frogs, and crickets being displayed as delicacies in the public markets of Southern Philippines.