Regina Troy Barrios

Sisig Pizza, Lechon Belly With Fondue, And More Brilliant Filipino Creations to Try Right Now

Article (news)

<p>Filipino food is having a global moment. Antipolo-born chef <a href="https://metro.style/food/2026/6/10/a-filipina-just-won-top-chef-she-did-it-with-tortang-talong-and-kaldereta-1743" rel="noopener noreferrer" target="_blank">Rhoda Magbitang just won Top Chef Season 23</a> with a finale built around caldereta, lugaw, and tortang talong. Last year, <a href="https://metro.style/food/2025/10/30/helm-gets-two-michelin-stars-a-first-for-the-ph-1910" rel="noopener noreferrer" target="_blank">Helm made history as the first Philippine restaurant to debut in the Michelin Guide with two stars</a>. Meanwhile, ube has gone from a Filipino pantry staple to a global obsession, appearing everywhere from specialty cafés and bakeries to supermarket shelves across North America, Europe, and Australia. The world is finally paying attention.</p><p>This Independence Month, Manila&#x27;s restaurants and bars are making the same argument the best way they know how: by feeding people. Here are four places I&#x27;m personally excited about—and would happily spend my own money on.</p><div><br/></div><h3><a href="https://www.instagram.com/p/DZL5TAfT-KF/" rel="noopener noreferrer" target="_blank"><strong>Sisig Pizza, Crosta Pizzeria</strong></a></h3><p>Crosta, whose sourdough-base pies are already a Salcedo institution, has launched this Filipino-inspired pie for Independence Month: a sisig pizza made with chicken liver and Parmigiano cream, topped with grilled maskara mix, sisig-seasoned prosciutto cotto, and finished with utak-mansi sauce, fried garlic, shallots, and crushed chicharon. It reads like a fever dream written by someone who genuinely and unapologetically loves sisig. I would have this with ice cold beer. Available for dine-in or delivery this weekend only.</p><div><br/></div><div><iframe class="instagram-media instagram-media-rendered" id="instagram-embed-0" src="https://www.instagram.com/reel/DZL5TAfT-KF/embed/?cr=1&amp;v=14&amp;wp=1080&amp;rd=https%3A%2F%2Fod2-workbench-web.abs-cbn.com&amp;rp=%2F#%7B%22ci%22%3A0%2C%22os%22%3A288778%2C%22ls%22%3A288126.00000000006%2C%22le%22%3A288771%7D" allowtransparency="true" allowfullscreen="" frameBorder="0" height="881" data-instgrm-payload-id="instagram-media-payload-0" scrolling="no" style="background:white;max-width:540px;width:calc(100% - 2px);border-radius:3px;border:1px solid rgb(219, 219, 219);box-shadow:none;display:block;margin:0px 0px 12px;min-width:326px;padding:0px"></iframe></div><script async="" src="//www.instagram.com/embed.js"></script><h3><a href="https://www.instagram.com/p/DZUeZksCQVG/?utm_source=ig_web_copy_link&amp;igsh=MzRlODBiNWFlZA==" rel="noopener noreferrer" target="_blank"><strong>When Lechon Met Fondue, The Lechon Diva &amp; L&#x27;Entrecote</strong></a></h3><p>Dedet de la Fuente and Chef Martin Kaspar built a menu around the unlikely meeting point of Swiss comfort food and Filipino indulgence. The collaboration features lechon belly and chicharron paired with L&#x27;Entrecôte&#x27;s signature Swiss cheese fondue, roasted pork belly topped with melted raclette and served with cream cheese laing, a chicken schnitzel finished with tomato fondue and kesong puti, and whisky-flambéed tiger prawns prepared tableside with sweet-spicy garlic chili sauce and herb butter. For dessert, there&#x27;s mango float served with warm Swiss chocolate fondue and crushed graham crackers. <em>Lechon Belly Fondue, P2,800 for two; Whisky-flambéed Tiger Prawns, P1,980 for two; Mango Float with Swiss Chocolate Fondue, P440. Available from June 11 to 17 at L’Entrecôte in Forbes Town, BGC.</em></p><div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1781254498479Lechon .jpg" style="width:960px" class="fr-fic fr-dib" width="960"/></div><div><br/></div><h3><a href="https://www.instagram.com/tomatoma.manila/" rel="noopener noreferrer" target="_blank"><strong>Philippine Artisanal Collection, Toma-Toma Bar</strong></a></h3><p>The Philippine Artisanal Collection brings some of the country&#x27;s most interesting independent beverage makers together for a single evening at Toma-Toma Bar. Organized by Booze Online, the event features tasting booths, guided masterclasses, and cocktail pairings from producers including Arc Archipelago, Engkanto Brewery, Sagada Cellar Door, Luisita Rum, Kasa Kaña, Sula Spirits, Bonifacio Rum, Sta. Ana, and more. Rather than focusing on a single spirit or category, it offers a snapshot of the Philippine craft drinks movement as it exists today—from beer and rum to liqueurs, soda, and agave spirits. <em>June 13; ticket prices vary</em>.</p><div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1781254665996Toma Toma.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/></div><h3><a href="https://www.instagram.com/diamondhotelph/" rel="noopener noreferrer" target="_blank"><strong>Paleta Filipino, Corniche at Diamond Hotel</strong></a></h3><p>For six days, Corniche is devoting its entire buffet to the breadth of Filipino cuisine. Created by eight of Diamond Hotel&#x27;s chefs, Paleta Filipino brings together regional specialties, lesser-known local ingredients, and contemporary interpretations of familiar flavors in a single spread. You&#x27;ll find dishes like Purple Yam Soup, Pako Salad na may Crispy Dilis, Camsur Pansit Bato Guisado, Nilagang Baka sa Dahon ng Libas, Pinya at Lechon Paksiw Pizza, Pampanga Sisig Fried Rice, and Sinigang na Salmon Belly sa Pakwan, alongside a dessert selection that includes Ube Yema Cake, Tsokolate Langka Roll Cake, and Ginataang Halo-Halo sa Bayabas. <em>Available until June 14 for lunch and dinner. </em><em>P3,988 net per person.</em></p>

<p>From sisig pizza and lechon belly with fondue to craft spirits and Filipino food festivals, these are the most exciting ways to celebrate Filipino cuisine in Manila this Independence Month.</p>

From sisig pizza and lechon belly with fondue to craft spirits and Filipino food festivals, these are the most exciting ways to celebrate Filipino cuisine in Manila this Independence Month.

Sisig Pizza, Lechon Belly With Fondue, And More Brilliant Filipino Creations To Try Right Now

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Sisig Pizza, Lechon Belly With Fondue, And More Brilliant Filipino Creations To Try Right Now

Troy Barrios

Published June 11, 2026 05:05 PM PHT

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Updated June 12, 2026 05:01 PM PHT

Read More:

independence day

filipino food

sisig

sisig pizza

manila food guide

crosta pizza

lechon diva

l'entrecote manila

philippine artisanal collection

filipino craft spirits

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