10 famous foods you must try in the Philippines

Sebastien Chaneac

“Stefan, get that duck embryo away from my face…!

Balut…the infamous and in my opinion, quite terrifying culinary surprise of the Philippines! It's a 19-day old fertilised duck embryo, which is a popular street food throughout the country. We've tried some pretty out-there dishes in our travels, but the Philippines definitely takes the biscuit with balut!

Despite the (ahem!) unique and unexpected crunch(!) of the balut, the food of the Philippines is full of so many delicious and diverse flavours to discover. The variety of food speaks volumes about the country's rich history, which has evolved so much over time.

What we noticed the most is how unique Filipino food is from all its Asian neighbours. It was like nothing else we'd ever tried from any other country we'd visited in Asia! In particular, the strong influence of the USA and Spain – both former colonizers of the Philippines over the last 500 years.

We've put together some of the best traditional yummy Filipino prizes to enjoy, from the famous and well-loved adobo, to the notorious balut!

What makes Filipino food so diverse and exciting?

Filipino cuisine is the ultimate fusion food! It is the melting pot of so many different cultures leaving their mark here over the last few thousand years.

The location of the Philippines in the South China Sea has always been strategically important, making it the focal point of trade and migration dating back to Malayo-Polynesians in around 3,000 BC. The Malayo-Polynesians were the first settlers here, also responsible for bringing the #1 staple ingredient to the Philippines: rice.

Subsequent prominent settlers who left their mark in the Philippines included the Chinese, the Spanish and the Americans. The Chinese brought with them soy sauce, bean sprouts, tofu, bamboo shoots, lemongrass, fish sauce and noodles. The Spanish introduced new cooking methods like sautรฉeing and braising, as well as new ingredients like corn, potatoes, tomatoes, garlic and onions. Finally, the Americans brought with it hot dogs, hamburgers, fried chicken (Jollibee anyone?) and the idea of “cooking with convenience”.

So for example, the national dish, adobo, was heavily influenced by the Spanish adobo but embellished with soya sauce – an ingredient introduced by the Chinese, and using herbs native to the Philippines like bay leaves and peppercorns.

The other thing we noticed about eating in the Philippines is that it is a joyful experience – an occasion rather than just a quick meal. The Filipinos are an incredibly sociable and extrovert bunch. Mealtime is the perfect excuse to meet and socialise.

๐Ÿš And the most important thing of all about eating in the Philippines? No meal is complete until the rice has been served:

A bowl of rice in the Philippines is the staple side dish for any type of Filipino food
No meal is complete in the Philippines without the key #1 ingredient: rice!

1. Chicken adobo: the famous Filipino dish

Chicken adobo is the most famous and popular of all Filipino foods, known and loved by everyone. It's also one of the best examples of how the country is such a rich melting pot of different historical influences. At its true essence, adobo is a protein (usually chicken, pork or fish) that is braised in vinegar then mixed with other herbs/spices.

The Spanish were the ones who first “named” this dish – adobo comes from the Spanish verb โ€œadobarโ€ which means โ€œto marinate. Upon arrival, they noticed locals using vinegar and salt to marinate their chicken, pork and fish.

They embellished this by adding ingredients they brought with them like garlic and onions. Overtime the salt was replaced with an ingredient introduced by the Chinese – soya sauce, and other ingredients common in the Philippines added, like bay leaves and peppercorns.

๐ŸŒฟ Bay leaves and peppercorns are basic ingredients used to make chicken Adobo

This was traditionally used as a way of cooking meat because the acid from the vinegar and high salt content of the soya sauce produced an undesirable environment for bacteria. Other ingredients are added depending on whose recipe you follow. All of our Filipino friends had their own unique way of making adobo, such as one friend insisted using brown sugar, carrots and lime juice, another added coconut milk, another turmeric to make it yellow. Each one we tried was divine!

Also bear in mind, an authentic adobo is cooked in a heavy bottomed clay pot. This is the like the heart and soul of any Filipino's momma's kitchen! Although when we tried to make an authentic adobo in our Airbnb in Manila, we used a wok instead. The result was tasty, but our friends swear to us that the best way is to use a clay pot for the most authentic flavour!

Our recipe for chicken adobo has been simplified to enable us to replicate it at home – so minus the clay pot! Other unique varieties include seafood adobos: Squid Adobo and Shrimp Adobo, and pork “yellow adobo” where the soya sauce is removed and turmeric added. If you want to go right back to basics, check out the “White Adobo” from the Visayas region which is made with no soya sauce, just vinegar – just like it was many centuries ago before the Spanish arrived.

The most unique twist of adobo we tried was tea-infused adobo at the excellent gay-owned restaurant: Station 7Tea8S in Quezon City.

Oh and also be sure to check out their caฮทฮทaะฒis-infused adobo

Tea infused adobo with our friend Dennis
Trying tea-infused chicken adobo with our friend Dennis in Quezon City in Metro Manila

2. Balut: the Filipino Kinder surprise!

Now THIS bad boy always raises eyebrows with tourists in the Philippines

Balut is a developing duck embryo boiled and eaten as a snack in the shell, often served with a splash of vinegar. This is definitely one of the most famous foods to try in the Philippines and certainly the strangest we've ever tried! It is a very popular street food, which originated in the Philippines but is also frequently found in Vietnam, Laos and Cambodia.

๐Ÿฆ† Balut is a 17 days old duck embryo boiled and eaten as a snack, with a dash of Vinegar!

The ideal age of the duck embryo is 17 days when the chick is not old enough to fully show its beak, feathers, claws and the bones are undeveloped. Sounds disgusting? Well in the Philippines, balut is a popular childhood treat.

Locals swear by it and will tell you what a nourishing and wholesome snack it is. It's just 188 calories for each balut and it contains lots of niacin, riboflavin, thiamine, protein, calcium, iron and phosphorus.

When we got the opportunity to try it from a street seller on Puka Beach in Boracay, a large group of children rushed excitedly over crying: “Balut! Balut! Balut!”. They loved it and each child rushed to open up the egg and, er, crunch away at the contents inside!

Watch me trying the infamous balut at Puka Beach on Boracay island (suffice to say, we think we'll stick to our traditional hard-boiled eggs in future!):

Travel advice for LGTBQ community

Advice for LGBTQ travellers to the Philippines

The information we present in this guide is from our experience and perspective travelling as a gay couple in the Philippines, a destination we found to be one of the most gay friendly countries in Asia. However, homophobia is still prevalent in more rural and remote areas, so LGBTQ travellers should take care. Also, we advise all travellers to avoid the south, especially Mindanao, the Sulu Archipelago and the Zamboanga Peninsula as violent crime is prevalent there. For more, read out our article about why we think the Philippines is such a gay friendly country.

3. Kare Kare: oxtail stew

Kare kare is a stew with oxtail, ox tripes, lots of vegetables, which is flavoured with ground roasted peanuts (or peanut butter), onions and garlic. It's served with shrimp paste ( called “bagoong”), calamansi juice (Filipino lime) and sometimes spiced with chilli.

Kare Kare is famous throughout the whole country. The alleged origin of its name is from the word “curry” – a nod to the influence of the Philippines' Indian community in the Cainta area of Metro Manila. It is thought to have originated from the Indian soldiers who settled in the Philippines during the British invasion.

We tried it in Manila and found it quite tasty. However, the rich peanut sauce makes it super heavy so that after the 3rd spoonful, you feel full!

For most Filipinos, kare kare is seen as comfort food, which they would have eaten for dinner growing up – freshly and lovingly prepared by their inay (the Tagalog word for mummy).

Kare kare is a delicious type of stew from the Philippines
We can't wait to go face-down in this bowl of Kare kare!

4. Kinilaw: raw fish salad

Kinilaw is similar to the famous Peruvian dish called ceviche. The word “kinilaw” or โ€œkilawโ€ means โ€˜eaten freshโ€™ in Tagalog. It is a raw fish salad served in an acidic juice, usually kalamansi (Filipino lime) and vinegar.

In the Philippines, vinegar is nicknamed “liquid fire” because it cooks the food enough to be digested. More interestingly, vinegar in the Philippines is produced by alcoholic fermentation of coconut water, which is what gives it a sour-sweet flavour.

Just like with ceviche, the acid from the lime and the vinegar โ€œcooksโ€ the meat. Other ingredients usually in a kinilaw include garlic, ginger, onion, pepper and chilli.

We tried lots of kinilaw๐ŸŸ in the Philippines, one of our favourites was the one at Los Indios Bravos in Boracay (see below):

A kinilaw birthday treat for Sebastien on Boracay island
KINILAW” by whologwhy is licensed under CC BY 2.0 | cropped from original

5. Sinigang: sour meat stew

Sinigang is another popular Filipino stew. It is meat-based and more sour and savoury in flavour than a kare kare – usually using tamarind (sampalok) as the souring agent. Alternative souring agents include guava, tomatoes or kalamansi.

A traditional sinigang is served as a stew or soup, always served with lots of vegetables like okra, water spinach, (kang kong), daikon (labanos), onions and aubergine (eggplants). Pork (sinigang baboy) is the most common meat for sinigang, but chicken (sinigang na manok), beef (sinigang na baka) and fish (sinigang na bangus) can also be used.

We enjoyed this soup so much that our Filipina friend BC Lee was kind enough to give us her recipe for sinigang baboy. You can, of course, buy the tamarind mix in a packet from the supermarket, but it's so much more flavoursome if you make it fresh.

As you can see in the image below, Sinilang doesn't look too appetizing, but we can assure you, it is YUMMY!

Stefan serving pork sinigang
Stefan serving sinigang – the new hit song in the Filipino pop charts!

6. Lechon: roasted suckling pig

Lechon is a “suckling pig” in Hispanic traditions. It is literally an entire young pig that has been fed on just its mother's milk (the word for milk in Spanish is leche), which is roasted over charcoal for many hours.

Lechon is also considered the national dish of the Philippines. The city of Cebu is considered one of the most famous places in the country for lechon.

Lechon is also very popular across Spain and large parts of Latin America, usually reserved for special occasions. It's one of the many influences in the Philippines from its 333 years as a Spanish colony – from 1565 to 1898.

The leftovers of the lechon are stewed with vinegar and spices and become a delicious dish called paksiw na lechon. Paksiw literally means: to cook and simmer with vinegar.

๐Ÿท Look at this little cutie:

Lechon is a delicious meal from the Philippines where a suckling pig is roasted over coals
Cute but SO delicious!

7. Tapsilog: the King of the Filipino breakfast

Taspsilog is a popular breakfast dish in the Philippines. The name itself refers to the contents comprising the meal: cured beef (“tapa”), fried rice (“sinangag”) and a fried egg (“itlog”).

The beef in a well made traditional Filipino tapsilog is seasoned with a sauce that is a mix of soy sauce, calamansi juice, brown sugar, minced garlic and black pepper. The rice is fried with lots of garlic to give it a strong (and tasty!) aroma. Finally, the egg is usually served sunny side up. To complement a traditional tapsilog, vinegar or pickled papaya (atchara) is sometimes served.

Variants of tapsilog include “adosilog” (adobo with fried rice and fried egg), “litsilog” (lechon with fried rice and egg).

The most unique of all – “Stefansilog” (a Stefan with fried rice and egg)โ€ฆok this is just us being silly…

Stefan with tapsilog breakfast
A Stefansilog breakfast: Stefan served with tapa (beef), sinangag (fried rice) and an itlog (fried egg)

8. Halo halo: the best Filipino dessert

This is THE ultimate and most famous of all Filipino desserts! Halo Halo means โ€˜mixed togetherโ€™ in Tagalog. It is served in a tall glass containing ice shavings, evaporated milk and various small chunks of yummy goodies all mixed in together.

๐Ÿจ What are the yummy goodies I hear you cry?

Well this includes a mix of boiled kidney beans, chickpeas (โ€œgarbanzoโ€), sugar palm fruit (โ€œkaongโ€), jackfruit, tapioca, sweet potato, sweet beans, coconut gel, ice cream, guava paste, purple yam and more! There is no one exact formula or recipe, as long as you have a fabulous mix of all of these thrown in with the shaved ice and evaporated milk.

The end result is a tropical, colourful and very tasty mess, perfect for the beach. Every time we went to one of the many beaches in the Philippines, there'd always be a vendor with a huge queue selling halo halos!

Halo Halo Filipino desert presented in a transparent dish with ice creams and beans

9. Buko pie: the divine Filipino coconut pie

I love coconuts a lot – it's my favourite fruit. So a dessert made out of coconuts? My daily staple in the Philippines!

Buko pie is a baked coconut custard pie, the speciality of Los Baรฑos on Luzon island. It has condensed milk added to sweeten it. What I also love is that the coconut meat is also used in the cake. Other variations to the many buko pies I've consumed include the addition of vanilla, pandan and almond.

Buko pie is a recent discovery, entirely by accident by the Pahud sisters from Los Baรฑos, Laguna. One of the sisters returned to her family in the Philippines after working as a maid in the USA where she learned to make apple pies. The sisters tried to recreate the American apple pie, but in the absence of apples in the Philippines, they used another fruit they had in abundance – bukos! The idea took off and became one of the most popular desserts in the Philippines.

Fellow coconut lovers listen up – buko is the word for coconut in Tagalog. Unlike the traditional coconuts which are smaller, slightly hairy and brown in colour, Filipino bukos are much larger, smoother and green.

They have a lot more juice inside which makes them so much more satisfying, especially when you want to refresh your body and cool down in the hot, humid Filipino weather. It's also a fantastic source of potassium, sodium, magnesium and iron, which is why the coconut tree is nicknamed the โ€˜Tree of Lifeโ€™ in the Phillippines.

For us, no day in the Philippines was complete without a buko or two. First drinking the nourishing juice inside, then hacking it open with a machete to eat the yummy fleshy fruit inside. All lovingly washed down with a few bites of buko pie of course!

The Filipinos make good use of the Tree of Life: other than the many uses of the fruit itself, you can also use it as firewood, the leaves for thatching, the coconut husk to make ropes and more.

Coconuts are so ubiquitous in the Philippines that the country has become the second-largest producer of the worldโ€™s coconuts (after Indonesia).

๐Ÿฅฅ It's no wonder that we quickly became Bucoholics during our trip to the Philippines…see what we did there? ๐Ÿฅฅ

The best fruit to eat in The Philippines: Coconut!

10. Arroz Caldo, the Filipino porridge

Arroz caldo is the Filipino porridge equivalent, a popular breakfast dish and comfort food that all our Filipino friends swear by.

It starts out as a sort of chicken soup with rice cooked in water with chicken stock. However, unlike chicken soup, the mixture is cooked for longer until it turns into a thick porridge – this is the arroz caldo! It is then infused with ginger and garnished with toasted garlic, scallions, and black pepper. It is usually served with calamansi or fish sauce as condiments, as well as a hard-boiled egg.

Although arroz caldo means “rice broth” in Spanish, it was in fact based on the congee introduced to the Philippines by Chinese immigrants many centuries ago.

A traditional arroz caldo uses glutinous rice and is slightly yellow in colour. This comes from the addition of kasubha (safflower) or saffron. In the absence of safflower or saffron, turmeric can be used instead.

๐Ÿธ Other variations of arroz caldo include a French inspired “arroz palaka” where instead of chicken, frogs' legs are used (palaka means “frog” in Tagalog)!

Another interesting one we discovered was a vegan variant which uses mushrooms or tofu in place of meat.

A bowl of Arroz Caldo, one of the most traditional food of the philippines

Check out our Philippines travel video

This is our video of our travels around the Philippines as a gay couple, focusing on the awesome gay scene of Manila, party island Boracay (pre-cleanup!) and the stunning Palawan.

 

Travel recommendations for the Philippines

Credit card with no exchange fees: our favourite credit card for travelling to the Philippines is Alaska Airlines Credit Card. For every purchase we make abroad, we get each time 1 point for every $1 we spend. We also love the fact that there is no expiration on points, so we can redeem them whenever we want with no pressure. The Alaska Airlines credit card has no foreign transaction fees which means we get the best exchange rate when travelling and it comes with many perks when we travel on Alaska Airlines or partner airlines. What else could you ask for ? Ah Yes, for only $100 annual fee, we get all the benefits and a welcome bonus of 40,000 points. No need to think twice!

Transportation: Public transportation is really cheap in The Philippines, but why use buses when you can get a taxi for a fraction of what it would cost at home. Uber is wildly used in the Philippines, however excellent alternatives include Cabify and Easytaxi.

Travel insurance: You wouldn't buy a car without a car insurance. The same way you wouldn't get a mortgage without getting a life insurance. When it comes to travelling, the logic is the same! Whether you go diving, hiking or just lay on the beach all day long, you need travel insurance. We use World Nomads because they offer considerable coverage especially for adventurous travellers. They also make it easy to make a claim as itโ€™s all done online.

Flights: International flights to The Philippines can be pricey. We recommend Skyscanner to research your flights. We actually found some really good business class flights deals using Skyscanner. Their website is very easy to use and they always offer the best prices. You can even search for the cheapest flights for any given month. Google Flights is another tool we loved using, as it allows you to search for the best business class fares for any given month and destination. Very often, we have found business class flights with fully flat bed for the same price as an economy ticket, thanks to Google Flights.

Hotels: The Philippines has a huge diversity of accommodation options. When we plan a holiday, we use Tripadvisor to research the best places to stay and activities to do. We also use Booking.com to find the best deals and to book accommodation online.


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Read about the most famous foods (and drinks) you definitely should try while visiting the Philippines

Happy travels are safe travels

We recommend you always take out travel insurance before your next vacation. What happens if you suffer from illness, injury, theft or a cancellation? With travel insurance, you can have peace of mind and not worry. We love World Nomads travel insurance and have been using it for years. Their comprehensive coverage is second to none and their online claims process is very user friendly.

Disclaimer: Some links in this article are affiliate links, which means that if you purchase through them, we receive a small commission. This will never cost you extra and in many cases you receive a special discount. We appreciate your support!

Sebastien Chaneac

Sebastien is the co-founder, editor and author of nomadicboys.com. He is a tech geek, a total travel nerd and a food enthusiast. He spends the majority of his time planning Nomadic Boys' travels meticulously right down to the minute details. Sebastien has travelled to over 80 countries with his partner in crime and the love of his life, Stefan. He regularly shares his expertise of what itโ€™s like travelling as a gay couple both on Nomadic Boys and on prominent publications ranging from Pink News, Matador, The San Francisco Chronicle, The Guardian and many more. Originally from France, Sebastien moved to London in the early 2000s where he pursued a career as a computer programmer for Thompson Reuters and Bloomberg. He subsequently left it all to explore his passion for travelling around the world with Stefan to hand, and thus Nomadic Boys was born. Find out more about Nomadic Boys.

102 thoughts on “10 famous foods you must try in the Philippines”

  1. Very thorough n well-researched report! Kudos! And this is coming from one who was born and raised in the Philippines! Good job, guys! I pray, di respect my people, who are always so gracious n hospitable to foreigners. Above all, please respect and help protect from predators (tourists) our young girls/women who are generally naive and vulnerable, especially those in the provinces, so wanting a better life. They make good wives, yes. Faithful, caring, hardworking, self-sacrificing. They deserve to be honored. They are, after all, Godโ€™s daughters!

    Reply
  2. First of, thank u for visiting the Philippines.You made me so proud of my country with ur article and the foods that you featured just made me miss my country more(I am currently working in other country).thanks again.๐Ÿ˜Š

    Reply
  3. Learning to make adobo at my grandmotherโ€™s hip has mademe suspicious of looking at recipes for this dish online. (Iโ€™m a grumpy filipino in my 50โ€™s) Thank you for keeping it real and authentic. Too many online food blogs try to add a โ€œtwistโ€ of some kind, and Iโ€™m glad you kept it simple. The same goes with your pancit recipe. Simple and perfect.
    Iโ€™m looking forward to perusing the rest of your site!

    Reply
  4. So interesting! It’s seems you are native from Philippines. It’s such very detailed, specially about the delicacies,(food) in the Philippines. Thank you for visiting Philippines! Hope you enjoy staying in the Philippines, and hope you visit some other places, like Palawan, Siargao Island to explore more. Take care both of you and God bless!!

    Reply
  5. I am a blogger specializing in Islands and islets. I also cover the unique foods of every island I blog about. I just read your post about staying in Manila, the capital of the Philippines. During your stay, did you try the unique “boiled duck embryo” called “Balut”? I am started gathering real-time experience and I luckily stumbled on your post. Thanks for your valuable time.

    Reply
  6. Well, thank you guys for featuring my country. Soo glad you enjoyed our food, perhaps with The exception of balut. I don’t blame you. I don’t I can stomach it now after living outside the country so long

    You guys failed to add my personal favorite: Pansit Bihon. It’s a popular dish for celebrating birthdays (noodles are long, ergo, long life for celebrant). Nowadays they’re also serving spaghetti as a substitute (or served alongside pancit) The spaghetti sauce is super sweet, just how the Pinoys Like it.

    Reply
  7. Hello. thanks for featuring my country into your blog it was soo nice to see the beautiful country that I grow up. Anyway, you ended up with a traveling note not to travel down South, Mindanao. Iโ€™m from Mindanao that place is so beautiful, abundant, rich with history, culture and people. I hope you will sometimes visit Our Island Mindanao because itโ€™s different from Manila or a very Tourist place Boracay. Have a good day

    Reply
  8. Kinilaw is not commonly mentioned/used in Tagalog, I think. At least many don’t understand it right away based on my experience. And if they recognize it they’d rather call it Kilawin. Not sure if the Northerners are fond of it too (The fish variety; Doesn’t look that way), just like durian is not so popular in Metro Manila/Luzon.

    But going south, like in the cities of Cagayan de Oro and Cebu the term kinilaw is very much known.

    Perhaps Northern Mindanao’s version is the best because of certain ingredients such as the tabon tabon, which are not commonly used in kinilaw preparation elsewhere in the PH. ๐Ÿ˜

    Reply
  9. Wow! Amazing food list i love to eat all this mention food. Thank you for sharing such useful information about famous food in the Philippines.

    Reply
  10. Wow.. nice foods to their… thanks for the sharing this blog post.. it’s very nice and you did good job.. please keep up with a new post.

    Reply
  11. After seeing all the filipino foods listed above it makes me hungry now. I wanna eat balut again and also paksiw. I love these two foods (street food and main dish food). Thanks stefan and sebastian for the awesome blog about our (filipino) foods! Great blog!

    Reply
  12. Loved your post! So helpful! I will definitely be driven by your advice in my food choices while visiting Philippines ๐Ÿ™‚ and I just saw your video from PH and omg… I just can’t wait to go there! ๐Ÿ˜€

    all the best!

    Reply
  13. Nice!!! I love that food. I love several times in the Philippines and my favorite is the pork sinigang and pancit bihon ๐Ÿ˜‰ oh… And chicken adobo ๐Ÿ˜‰ hehe

    Reply
  14. Warm balut with salt is my best combination. Crack the shell of the pointed side of the balut, slurp the warm soup and then drizzle the meat with a good pinch of rock salt, Then if you can eat in one mouthful.
    Yummm..

    Reply
  15. Well, for me Filipino food is a bit too salty, sweet, oily, and sour. Hardly to find any food with veggies there. I always have problem with my digestion while traveling there. Sorry Filipino friends, I just said the truth ๐Ÿ™

    Reply
  16. Haha, I love Balut! Well not love, but I think it’s actually pretty tasty ๐Ÿ™‚ Not the hard part though, which my Filipino girlfriend at that time let me eat while while laughing behind my back ๐Ÿ˜ฎ

    My favorite Filipino food is Ampalaya actually. It’s bitter lemon with scrambled eggs and tomatoes. It’s something you either love or hate I figure. I love it.

    Cheers! Gulp gulp gulp…

    Reply
  17. It was fun reading your blog. And thank you for giving great comments about our food ๐Ÿ™‚ next time when you come back, try the sisig, pares and bulalo ๐Ÿ™‚

    Reply
  18. Your great food and travel blog brings back wonderful memories of my visits to the Philippines (and enjoying Philippine food among friends in Paris). It is interesting what you say about the coconut. Coconut oil was one of the main cooking oils used in the US until the 1980s when the American soybean lobby mounted a successful campaign to discredit coconut oil as a highly saturated fat, bad for health – and thus captured the US (and European) market for soya. The health risks have since been debunked (while soya – and palm oil – is highly questionable) so we can now sip coconut oil without feeling guilty!

    Reply
    • Thanks for that Wilfrid! Whenever shopping for groceries in Asia we’re always stumped as to which one to buy and this now explains why Palm Oil is so cheap compared to Coconut.

      Reply
  19. Omg! Ur finally here in the gayest country ever! Yay! Ur missing some more islands here. Lemme know guys happy to give a tour. U guys are in the national paper today. Love love ur blog!

    Reply
    • Thanks Jake! We loved the Philippines so much – incredible country and THE nicest people ever ๐Ÿ™‚ Yes we missed too many islands and therefore need to return for you to show us some? We’d love that.

      Reply
      • U got it guys. Just send me an email. Happy travel! Another cool place to go and tolerate to our community is Bali. I went there like 3 yrs ago and it was really nice.

        Reply
  20. Even though he didn’t finish eating the balut, Sebastien is still a good sport for at least trying it. From the looks of it, you got the ‘balut sa pula’ (which means the chick is fully formed with feathers and all).. it does have a gritty (feathery?) taste hehehe… If you get another chance, better ask for ‘balut sa puti’… all you will have is a mushy white stuff along with the yolk… it goes down much better than its gritty counterpart :). It’s great to eat balut late at night and you haven’t had any sleep. Where’s Stefan’s balut eating attempt? ๐Ÿ™‚

    Thank you for this list and I learned something new too… good to know you enjoyed the food!

    Reply
  21. I don’t know if I could eat the duck egg! :/ But the Ox tail soup looks yummy! Plus those coconuts!! You boys always slay it! ๐Ÿ™‚ Happy Travels!!!

    Reply

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