10 Restaurants in Manila for Regional Filipino Eats

(SPOT.ph) The Philippines is an archipelago with a diverse array of cuisines—from the well-known Kapampangan cuisine up north, to the popular Visayan offerings, to distinct Mindanoan dishes down south, and everywhere in between. While nothing beats traveling to the different corners of the country, sometimes the hankering just strikes and you need to get your fix minus the bus or plane ride. You've come to the right place: we’ve gathered a list of Manila food destinations where you can try a number of regional Filipino dishes—either in their traditional iteration, or updated to match the modern palate. 

Also read: 
The SPOT.ph Guide to Filipino Food 
15 Best Filipino Restaurants in Metro Manila  
The Restaurants to Hit Up When You Need Great Filipino Food Delivered 
10 Regional Eats Every Filipino Should Try at Least Once

Drop by these restaurants in Manila for a taste of regional Filipino fare:

Abé

Practically an institution, Abé has been the go-to place for legit Kapampangan cuisine in the city. Pampanga has been called the culinary capital of the Philippines, and the birthplace of the now world-famous sisig, which the restaurant has its own version of—Spicy Sisig Pampanga. It uses traditional pork jowl and chicken livers sautéed in onions and spices. Purists would be pleased to know that it doesn’t have mayo nor egg!

A particular dish that this establishment popularized is the Binukadkad na Pla-Pla, or big-sized butterflied tilapia that’s deep fried to a crisp and served with balo balo (delicacy of salted rice and shrimp paste) and mustasa leaves. It's best to eat with your hands so you can make a wrap with the leaves, flakes of fish, and tasty relish.

Abé also offers other dishes, some with Spanish influences, as Kapampangan cuisine is characterized by such but using local ingredients. The Biringhe is a one good example—it’s similar to Paella Valenciana but it’s made with glutinous rice. Everything here is meant for sharing so expect a family-style meal when dining here.

See a list of Abé branches. 

XO 46 Heritage Bistro

XO 46 Heritage Bistro has been keeping Filipino food heritage alive ever since it opened in 2010. Its menu offerings cover many regions and you’ll find something for everyone. The 72-Hour Bagnet is worth the indulgence when you're looking to treat yo' self—pair it with a veggie dish like Pinakbet ng Laoag to balance things out. A meal on its own is the Pansit Lucban, stir-fried noodles with pork and vegetables—spiced vinegar is optional but highly recommended. From the good food to the fine ambiance, this classic restaurant's got you covered.

See a list of XO 46 Heritage Bistro branches.

Palm Grill

No need to fly down south since you can discover the flavors of Southern Mindanao at the Palm Grill. If you haven’t tried any specialty dishes from Zamboanga, Basilan, Sulu, or Tawi-Tawi, then you’re in for a pleasant surprise here.

Be adventurous and get the black beef and bone marrow soup called Tiyula Itum, one of the popular dishes of Tausug cuisine. Think bulalo, but a more complex version of it since the black hue of the broth comes from the burnt coconut meat. The soup is cooked with a medley of spices—garlic, onion, pepper, lemongrass, galangal, and turmeric. Like the soup, the Pianggang Manok gets its dark color from the burnt coconut as well. It has a blend of seven Asian spices and it’s cooked in coconut milk before it’s grilled to perfection. For curry lovers, their version of Beef Kurma would definitely satisfy with its slow-cooked tender beef sirloin. Cap off your meal with the Knicker Iced Treat, their version of the sweet and creamy halo-halo minus the shaved ice. Don’t knock it 'till you’ve tried it.

Palm Grill is at 179 Tomas Morato Avenue, Quezon City.

Lore

Filipino food gone creative while paying ode to its roots—that’s what Lore is all about. A concept by Chef Myke "Tatung" Sarthou, this BGC establishment highlights traditional ingredients and cooking techniques—and at the same time, it also brings forward Filipino creativity and ingenuity in its dishes.

Whet your appetite with Davao Kinilaw, chunks of tuna with red radish, sweet pomelo, and spiced sukang tuba. Then share an order of Palabok Negra, Cavite-inspired squid ink pancit dish cooked with squid rings, shrimp, fish flakes, and garnished with chicharon, quail eggs, and spring onions. Share a serving of Humba Cebuana, Visayan braised pork with black beans and banana blossoms. Save room for dessert—kakanin is a must! You can’t go wrong with Inutak, a Taguig classic that’s made with layers of glutinous white rice and ube sticky rice cooked in coconut milk. This version has a slight twist to it since it’s topped with brûléed salted egg cream.

The menu in Lore Manila has a good mix of Filipino favorites and dishes inspired by regions, and whatever you order, you’ll be sure to find familiar flavors that might even evoke childhood memories.

Lore Manila is at 3/F One Bonifacio High Street Mall, Bonifacio Global City, Taguig City.

Provenciano

You're bound to feel like you’re at some heritage house when you enter Provenciano, a neighborhood restaurant located at the famous Maginhawa food street. You can’t miss its famous kalesa out front! Since 2015, it has been dishing out authentic Filipino food that varies from classic home cooking to diverse regional dishes.

Start your meal with some Okoy ng “Calamba”, freshwater shrimps from Laguna that are fried crispy thin and served with spiced vinegar. An acquired taste, though quite popular, is the Papaitan, a bitter and sour Ilocano soup made with beef innards.

For the mains, you can’t go wrong with adobo and they have several kinds of it. Adobong Bicolano contains chicken and pork simmered in a lightly spiced coconut cream sauce, while the Batangueño is basically beef cooked in garlic, turmeric, and atsuete oil. Into seafood? The menu has a decent selection and a good choice would be the Sugpo sa Alavar a.k.a. fresh prawns cooked in the famous Zamboanga sauce—a blend of smoked coconut cream and spices. Your taste buds would thank you for whatever you’d order from the menu.

Provenciano is at 110 Maginhawa Street, Diliman, Quezon City.

Sarsa Kitchen + Bar

Chef JP Anglo has been putting Filipino food forward in his concept, Sarsa Kitchen + Bar, which has been around since 2013. This casual yet contemporary restaurant has a nice tropical vibe that gives off island feels, and its menu brings to light Negrense favorites, probably because the chef hails from Bacolod.

Warm your belly with the Beef Kansi Soup that has beef shank, bone marrow, cabbage, and batwan (a souring agent common in Negros cuisine). Or go straight to mains—the grilled chicken is pretty standard—just choose from Inasal Paa (chicken leg quarter) or Inasal Pecho (chicken breast). You may even get bilao sets to-go since sharing food is part of the Filipino culture, after all.

Sarsa Kitchen + Bar is at G/F The Frabella I, 109 Rada Street, Legazpi Village, Makati City.

Tatatito

Much like its interiors, Tatatito’s cuisine is likewise very presentable and appealing. It fuses traditional with modern, and you can see it in the dishes as well. Part of the special menu is the Baked Tanigue in Kamias, which originated in the coastal towns in Batangas. The restaurant’s version is cooked in kamias, coconut, and an array of spices and aromatics before it's all packed in a paper pouch prior to baking in the oven to seal in all the flavors. There’s also the Prawn Rendang, a Mindanaoan dish made with large prawns cooked in coconut cream and a blend of secret spices.

You can’t leave without ending your meal with something sweet like the Classic Buco Pie, a popular pasalubong from Laguna. This take on the traditional baked dessert has a creamy filling with strips of tender buko and a buttery streusel topping—there’s also an ube version of it! From breakfast fare to entrées, and even merienda treats, Tatatito has an assortment of offerings that would please any discerning diner.

Tatatito is at G/F OPL Building, 100 Don Carlos Palanca Street, Legazpi Village, Makati City.

Victorino’s Restaurant

Ilocano cuisine comes to spotlight at Victorino’s Restaurant, and this cuisine uses ingredients local to the region. Take for instance the Tinuno Nga Malaga, which is grilled Ilocos malaga, a fish abundant in the Ilocos region. Another example is the Dinengdeng, which features fresh vegetables in season that are boiled in bagoong and topped with grilled fish. But if you’re looking for something more popular and familiar, then you can’t miss the Bagnet, deep-fried pork served with bagoong, tomatoes, and lasona. You’ll learn to say “naimas” in no time here!

Victorino’s Restaurant is at 114 Scout Rallos corner 11th Jamboree Street, Brgy. Sacred Heart, Quezon City.

Esmeralda Kitchen

One look at Esmeralda Kitchen and you're bound to feel like you’re at some garden-style café in the heart of the city. This IG-worthy spot is not just a full-blown restaurant, but also a bakery and deli. Its food features a modern twist on classic Filipino fare, but you would still find offerings from around the archipelago here as well.

There’s Batchoy Tagalog and Garlic Misua, a hearty noodle soup with pork shoulder and duck blood cubes in a rich pork-based broth. There’s also Balbacua de Visayas, which is slow-cooked oxtail stew with hints of lemongrass. A good veggie option would be the Tinumok, a Bicolano staple that has ground shrimp and pork tightly packed in gabi leaves and cooked in coconut milk.

You’ll feast with your eyes, as well as your palate in Esmeralda Kitchen—both its interiors and food presentation are simply picture-perfect.

Esmeralda Kitchen is at 43 Mayon Street, Sta. Mesa Heights, Sta. Teresita, Quezon City.

Haliya

Haliya showcases local cuisine in such a way that it matches the opulent backdrop of the establishment. It has everything from appetizers, to mains, and desserts—some feature modern take on the classic, and some are still quite traditional.

The Crispy Pata is pretty on point with its homemade liver sauce and soy-vinegar dipping sauce. Some menu items still have those familiar flavors but with a slight twist that works. The Bicol Express, for instance, has the usual sigarilyas cooked in spicy shrimp paste in coconut milk, but the proteins are seafood instead of the typical pork. There’s also Sugba Liempo, but this takes it to another level by cooking the barbecued pork sous vide. Those little touches make the dishes here stand out from the rest.

Haliya is at G/F Nuwa Hotel Lobby, Aseana Boulevard corner Macapagal Avenue, Barangay Tambo, Parañaque City.

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