“The more important question is who gets to shape the story of Filipino food? Will this moment highlight the full breadth of our cuisine from fine dining to the everyday soul of carinderias and turo-turo stalls or will it narrow the focus to a select few?”
I love this piece! especially what you said about Filipino cuisine being a diasporic success because this is what I feel now. I also agree what you said about the heart of the Filipino cuisine beating the most in places that rarely make it to lists or guides. For example here in Cebu, the Sioma sa Tisa, Lechon in Carcar market or Talisay, or the bakasi in Cordova. These are rarely pretty spots but places where the locals actually go to.
Also saved this post as well for whenever I get the chance to be in Manila.
Thank you! I’m really glad the piece resonated with you. I love that you mentioned Cebu’s food spots—Siomai sa Tisa, Carcar lechon, Talisay, and bakasi in Cordova are exactly the kinds of places that hold the true soul of Filipino cuisine. They don’t need stars or lists to be worthy; their significance comes from the communities that sustain them.
I hope you get the chance to explore Manila’s food scene too! And if you do, I’d love to hear what you think. Thanks again for reading and saving the piece!
I was also thinking of gastrodiplomacy as I was reading this, and when you mentioned it and why Thailands succeeded, it made me understand a bit deeper how that strategy works. But I do see the Michelin Guide as a catalyst! Imagine they come in, they review fine dining places as well as local carinderia, and now suddenly, more people want to come visit the Philippines and contribute to the economy. Food standards go up, cleanliness is more prioritized, and then the government decides on a program to implement gastrodiplomacy. I think a lot of good will from the Michelin Guide, but you’re also right that Filipino cuisine has always been valid.
Thanks, Datu! I totally agree—if Michelin engages across all levels of Filipino dining, it could be a great catalyst. More visibility and higher standards are always good, but like you said, Filipino cuisine has always been valid. Recognition helps, but it’s our communities and stories that truly drive it forward. Exciting times ahead!
The Michelin is not a yardstick to how we should support and embrace our culinary roots. I'm all for the attention, but like you I hope the attention also goes to the everday artisans - the carinderias and stalls that have been cooking their unique specialty (regional) dishes for decades. And I hope it provides boosts tourism to the regions.
Thank you for taking the time to read this. Absolutely agree! Michelin’s presence shouldn’t define our culinary worth, and the real win would be if it brings attention to the carinderias and regional artisans who’ve been shaping Filipino food for generations. That’s really what this piece is about—questioning whether Michelin will serve as a meaningful platform for our full culinary identity or just a select few. If it can help drive recognition and tourism to the regions, then we’re headed in the right direction.
“The more important question is who gets to shape the story of Filipino food? Will this moment highlight the full breadth of our cuisine from fine dining to the everyday soul of carinderias and turo-turo stalls or will it narrow the focus to a select few?”
😭😭😭🙏🙏🙏
I suppose the snobs will have an excuse to be snobbier and the rest will go on eating. Who wins depends on how you look at it, haha.
I love this piece! especially what you said about Filipino cuisine being a diasporic success because this is what I feel now. I also agree what you said about the heart of the Filipino cuisine beating the most in places that rarely make it to lists or guides. For example here in Cebu, the Sioma sa Tisa, Lechon in Carcar market or Talisay, or the bakasi in Cordova. These are rarely pretty spots but places where the locals actually go to.
Also saved this post as well for whenever I get the chance to be in Manila.
Thank you! I’m really glad the piece resonated with you. I love that you mentioned Cebu’s food spots—Siomai sa Tisa, Carcar lechon, Talisay, and bakasi in Cordova are exactly the kinds of places that hold the true soul of Filipino cuisine. They don’t need stars or lists to be worthy; their significance comes from the communities that sustain them.
I hope you get the chance to explore Manila’s food scene too! And if you do, I’d love to hear what you think. Thanks again for reading and saving the piece!
That was a very interesting read!
I was also thinking of gastrodiplomacy as I was reading this, and when you mentioned it and why Thailands succeeded, it made me understand a bit deeper how that strategy works. But I do see the Michelin Guide as a catalyst! Imagine they come in, they review fine dining places as well as local carinderia, and now suddenly, more people want to come visit the Philippines and contribute to the economy. Food standards go up, cleanliness is more prioritized, and then the government decides on a program to implement gastrodiplomacy. I think a lot of good will from the Michelin Guide, but you’re also right that Filipino cuisine has always been valid.
Thanks, Datu! I totally agree—if Michelin engages across all levels of Filipino dining, it could be a great catalyst. More visibility and higher standards are always good, but like you said, Filipino cuisine has always been valid. Recognition helps, but it’s our communities and stories that truly drive it forward. Exciting times ahead!
The Michelin is not a yardstick to how we should support and embrace our culinary roots. I'm all for the attention, but like you I hope the attention also goes to the everday artisans - the carinderias and stalls that have been cooking their unique specialty (regional) dishes for decades. And I hope it provides boosts tourism to the regions.
Thank you for taking the time to read this. Absolutely agree! Michelin’s presence shouldn’t define our culinary worth, and the real win would be if it brings attention to the carinderias and regional artisans who’ve been shaping Filipino food for generations. That’s really what this piece is about—questioning whether Michelin will serve as a meaningful platform for our full culinary identity or just a select few. If it can help drive recognition and tourism to the regions, then we’re headed in the right direction.
This is great, Budgie! Thank you for writing this.
Thank you for taking your time to read the piece 🙏