Manila Evening Filipino Food Tour: Sisig, Lechon & Poblacion Bars
Tour in giornata
Food tour
Standard
Luogo di partenza
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Luogo di arrivo
Manila, Philippines
Manila
1N (Orario di partecipazione)
A piedi (Mezzi di trasporto)
Inglese (Lingua)
N. partecipanti 0/10
0 prenotati
Descrizione del tour
Filipino food is having a moment - the Michelin Guide arrived in Manila in 2026 - and the clearest place to taste what is happening is Poblacion, a few blocks of Makati that went from red-light district to the city's densest eating and drinking grid in about a decade.
We start with the national argument: sisig, chopped pork jowl and ear crisped on a sizzling plate with calamansi, chilli and egg, invented in Pampanga and now on every menu in the country. Then lechon, whole pig roasted over coals until the skin shatters, and kinilaw - raw fish cured in vinegar and calamansi with ginger and chilli, which predates ceviche in this archipelago by centuries.
The middle of the tour is street barbecue: pork skewers glazed with banana ketchup and soy over charcoal, isaw grilled intestine for the brave, and rice in a banana leaf. Your guide explains why Filipino cooking is so sour, what adobo really is, and how Spanish, Chinese, Malay and American influences are layered in each dish. We finish with halo-halo, the shaved-ice dessert with ube, beans, leche flan and evaporated milk, or a calamansi cocktail if you prefer.
Small group, maximum 10 guests, entirely on foot.
We start with the national argument: sisig, chopped pork jowl and ear crisped on a sizzling plate with calamansi, chilli and egg, invented in Pampanga and now on every menu in the country. Then lechon, whole pig roasted over coals until the skin shatters, and kinilaw - raw fish cured in vinegar and calamansi with ginger and chilli, which predates ceviche in this archipelago by centuries.
The middle of the tour is street barbecue: pork skewers glazed with banana ketchup and soy over charcoal, isaw grilled intestine for the brave, and rice in a banana leaf. Your guide explains why Filipino cooking is so sour, what adobo really is, and how Spanish, Chinese, Malay and American influences are layered in each dish. We finish with halo-halo, the shaved-ice dessert with ube, beans, leche flan and evaporated milk, or a calamansi cocktail if you prefer.
Small group, maximum 10 guests, entirely on foot.
Meeting point:
View on map
Poblacion, corner of Don Pedro and Felipe Streets, Makati, Manila
We meet in Poblacion, Makati, at the corner of Don Pedro and Felipe Streets. Your guide will have a small sign with your name.
Itinerario dettagliato
Stop 1 - Sisig: Chopped pork jowl and ear crisped on a sizzling cast-iron plate with calamansi, chilli and a raw egg stirred through at the table. The dish that defines modern Filipino eating.
Stop 2 - Lechon: Whole pig roasted over coals until the skin shatters, served with liver sauce and vinegar, with your guide on the regional lechon rivalry.
Stop 3 - Kinilaw: Raw fish cured in coconut vinegar and calamansi with ginger, chilli and onion - the Philippine ancestor of ceviche.
Stop 4 - Street barbecue: Pork skewers glazed with soy and banana ketchup over charcoal, plus isaw grilled intestine if you are willing, with rice in a banana leaf.
Stop 5 - Poblacion walk: A guided pass through the neighbourhood's alleys with your guide on how Makati's old red-light district became the country's food capital.
Stop 6 - Adobo and pancit: A plate of adobo and a bowl of pancit, with your guide unpicking why Filipino food is so sour and how Chinese noodles became a birthday dish.
Stop 7 - Halo-halo or a calamansi cocktail: Shaved ice with ube, beans, leche flan and evaporated milk, or a calamansi-based drink at a Poblacion bar.
Stop 2 - Lechon: Whole pig roasted over coals until the skin shatters, served with liver sauce and vinegar, with your guide on the regional lechon rivalry.
Stop 3 - Kinilaw: Raw fish cured in coconut vinegar and calamansi with ginger, chilli and onion - the Philippine ancestor of ceviche.
Stop 4 - Street barbecue: Pork skewers glazed with soy and banana ketchup over charcoal, plus isaw grilled intestine if you are willing, with rice in a banana leaf.
Stop 5 - Poblacion walk: A guided pass through the neighbourhood's alleys with your guide on how Makati's old red-light district became the country's food capital.
Stop 6 - Adobo and pancit: A plate of adobo and a bowl of pancit, with your guide unpicking why Filipino food is so sour and how Chinese noodles became a birthday dish.
Stop 7 - Halo-halo or a calamansi cocktail: Shaved ice with ube, beans, leche flan and evaporated milk, or a calamansi-based drink at a Poblacion bar.
Il prezzo del tour include
• Small-group English-speaking local food guide
• All food and drink tastings listed in the itinerary
• One beer, calamansi cocktail or soft drink
• Bottled water and wet wipes throughout
• All taxes and service fees
• All food and drink tastings listed in the itinerary
• One beer, calamansi cocktail or soft drink
• Bottled water and wet wipes throughout
• All taxes and service fees
Il prezzo del tour non include
• Prelievo e rientro in hotel, salvo diversa indicazione
• Bevande aggiuntive oltre a quelle incluse
• Assicurazione di viaggio personale
• Mance per la guida (apprezzate ma non obbligatorie)
• Pasti e acquisti fuori programma
• Bevande aggiuntive oltre a quelle incluse
• Assicurazione di viaggio personale
• Mance per la guida (apprezzate ma non obbligatorie)
• Pasti e acquisti fuori programma
Politica di cancellazione
Free cancellation up to 24 hours before the tour start time for a full refund. Cancellations within 24 hours are non-refundable. Tours run rain or shine. During typhoon warnings we cancel and refund in full.
Altre note
Runs daily at 18:00.
Minimum age 18, because this route includes bars and the final stop serves alcohol. We can run a private family version without the bar stop - ask us.
Safety: Poblacion is busy and well-lit but it is a nightlife district. Your guide stays with the group throughout and will brief you on keeping phones and bags secure.
Traffic: Metro Manila traffic is severe. We keep the whole route inside Poblacion so that no part of the tour depends on a transfer.
Dietary needs: tell us at least 48 hours ahead. This route is pork-heavy; pescatarian and halal versions are possible with notice but change most stops.
Typhoon season runs roughly June to November.
Entirely on foot, about 1.5 km.
Minimum age 18, because this route includes bars and the final stop serves alcohol. We can run a private family version without the bar stop - ask us.
Safety: Poblacion is busy and well-lit but it is a nightlife district. Your guide stays with the group throughout and will brief you on keeping phones and bags secure.
Traffic: Metro Manila traffic is severe. We keep the whole route inside Poblacion so that no part of the tour depends on a transfer.
Dietary needs: tell us at least 48 hours ahead. This route is pork-heavy; pescatarian and halal versions are possible with notice but change most stops.
Typhoon season runs roughly June to November.
Entirely on foot, about 1.5 km.
Listino prezzi dettagliato
| Tipo di viaggiatore | Prezzo |
|---|---|
| Adulti | $59 |
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