We’ve been wooed by sushi, gotten meat sweats at Brazilian barbecue, and eaten more pho than we’d ever thought possible – when it comes to enjoying the best of international foods, we’re anything but shy. And now, a New York-based restaurant consultancy firm have predicted the next big trend to hit our plates: Filipino cuisine!
Some quick homework: our nearby neighbour the Philippines is a nation of 7,641 individual islands that hosted Spanish colonials for more 300 years, then Americans, and then was finally recognised as an independent nation in 1946. The staggering variety of cultures who converged in this Pacific hotspot, including Polynesians, Hindus, Buddhists, Chinese, and Arab traders, led the cuisine of the Philippines to flourish into something truly unique.
So what’s on the menu?
Many would argue that for true Filipino cuisine, you can’t pass on a good adobo. Unlike the paprika-spiced Spanish version, Filipino Adobo is a salt, vinegar and garlic braise used to flavour pork, chicken, lamb, goat, and vegetables. Often incorporating coconut milk, turmeric, or soy sauce, it's served with rice to take the edge off the intense flavours.
You might also like to try pansit negra. Inspired by Chinese influence in the region, the dish is made of noodles (pansit) coloured with squid ink, and tossed with baby squid, red onions, beans, and tart slices of bilimbi (a fruit commonly found it parts of Asia).
Also not to be missed is sisig, a dish of crispy fried pork seasoned with a tangy combination of chilli, vinegar, and lemon juice served with egg and rice.
Recovering caffeine-addict and serial bruncher Eliza Murray feels most at home typing away in a cozy cafe with her re-mortgaged avocado toast nearby. When she isn't reporting on the latest Instagram-shattering glittery food trends, she can be found experimenting with new gin garnishes (hello strawberries!) or biting into an entire wheel of brie (no shame). She tweets @theothereliza