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How We Kicked Off Filipino Food Month
On March 30, 2026, Island Pacific invited guests on a food tour across Luzon, Visayas, and Mindanao.
To kickstart the celebration, we brought together content creators, food lovers, and special guests for something more than a simple tasting. It was a full gastronomic experience guided by none other than Chef Janjie, also known as @lakwatserongkusinero, the afternoon unfolded like a culinary tour of the Philippines.
From the beginning, the event felt intimate, exciting, and full of discovery. Guests were not just there to eat. They were there to learn, connect, and experience Filipino cuisine in a deeper way.
The journey began in Luzon, where Chef Janjie introduced dishes that carried both tradition and regional pride. Guests were welcomed with a spread that balanced the familiar and the unexpected. Comforting classics like Hardinera, Morcon, and crispy bagnet brought nostalgia, while regional delicacies like buro (balaw‑balaw) and supas sparked curiosity and showcased the depth of Northern Philippine cuisine. These are dishes that some may not have heard before. For example, many are more familiar with sopas, the chicken macaroni soup, so discovering supas added a surprising twist to the experience.
As each dish came out, Chef Janjie didn’t just explain how it was made, he shared where it came from and why it mattered. Listening to him, every bite felt like a memory, like being back home at the family table. It was very informative and interesting to know the rich culture of the Philippine cuisine.
From Luzon, the journey continued to the Visayas, where flavors became lighter, fresher, and deeply comforting. Guests enjoyed chicken binakol, known for its soothing coconut‑infused broth, and bam‑i, a noodle dish blending textures and flavors.The smoky goodness of sinugbang seafood, served as a grilled seafood platter, brought the taste of coastal gatherings to life. Fresh lato added ocean freshness. Chicken inasal brought its unmistakable savory, tangy flavor that was loved by many.
This part of the experience felt warm and familiar, like a family meal by the sea. Chef Janjie explained how Visayan cuisine reflects both simplicity and depth. It is comfort food with character.
The final leg of the journey brought guests to Mindanao, where flavors grew bolder, richer, and more complex. Sinuglaw stood out with its mix of grilled pork and fresh seafood, balancing smoky and tangy notes. Seafood in Alavar sauce stood out with its rich, savory taste unique to the region, while beef kulma showcased deep spices and cultural influences that make Mindanaoan cuisine unforgettable.
At every stop, Chef Janjie shared stories from his travels and experiences. These weren’t just dishes on a table, they were pieces of history, identity, and connection to our Filipino heritage.
What made this kickoff truly special was not just the food, but the people who shared the experience. Influencers and guests captured moments, exchanged reactions, and connected over dishes that represented different parts of the Philippines. Many shared their experiences on Instagram, giving others a glimpse of the journey.
From Luzon to Visayas to Mindanao, it was clear that Filipino cuisine is not just about flavor. It is about history, identity, and connection.
The event concluded the way traditional Filipinos often end a salu‑salo or party with Sharon, also known as pabalot or take‑home food from the gathering. It reflects the hospitable spirit of extending the joy beyond the celebration, since guests can continue enjoying the food the next day, and in some cases, certain dishes can even last for a week. This tradition has even given rise to the playful term “Sharonians,” referring to those who happily bring home food after the party.
This event marked the beginning of Filipino Food Month at Island Pacific Market and set the tone for what is to come. With Chef Janjie leading the way, guests explored specialties from different provinces, one dish at a time. It was a reminder that Filipino food is incredibly diverse, and every region has a story worth sharing.
