• Dumaguete - Prepare to dive into the vibrant culinary scene of Dumaguete! Following the success of the original Dumaguete Tours in English, a new and unique gastronomic adventure awaits.

Embark on a personalized foodie journey! Each tour is tailored to individual preferences, ensuring no two experiences are the same. Whether you’re a vegetarian, vegan, meat or seafood enthusiast, adventurous or more reserved, the Operator will guide you to places that will both delight and surprise your palate.

Discover the origins of Filipino cuisine by visiting a working farm that employs natural aquaponics techniques. Experience the distinctive Public Produce and Wet Markets, brimming with meats, seafood, and vegetables, along with delicious snacks, while learning how locals select a ripe mango. Along the way, visit a curated selection of eateries, food stalls, and restaurants offering the finest Filipino dishes to sample.

Interested in a beverage? The region features its own coffee forest, where you can learn about the growing and production process and savor the results. Discover the cultural heritage of tablea (processed cacao) and its significance in Tsokolate (a chocolatey sauce used in some dishes). There’s even a delightful Filipino-made German-style craft beer to enjoy!

• Driver and Guide
• In-vehicle air conditioning

• Snacks
• Other

• Pako salad - A fresh fern salad from young shoots grown in the mountains above Dumaguete. We will travel to a restaurant that picks them right outside their door.

• Banana Turon - Mashed banana wrapped in rice paper and lightly fried to a sweet, crispy snack popular with Filipinos in the mid-afternoon, or anytime.

• Vegan Paklay - A traditional southern Philippines delicacy for late night gatherings, made a vegan concept dish.

• Puto Maya and Tskolate - A tasty Filipino breakfast bursting with flavor, sticky rice wrapped in banana leaf and fresh ripe mango are served alongside a creamy Tskolate sauce.

• Bacolod Style Inasal - This BBQ’d meat on a stick boasts a special marinade from Bacolod, the food capital of the Philippines.

• Steamed Pampano fish with Ginger sauce - A delicate, flaky whole white fish with few bones is served with a tangy ginger sauce. Best served with garlic rice.

• Kansi - A favorite for late nights, this simple beef soup is slow cooked and served bone-in for maximum flavor. Garnish with kalamansi lime.

• Buko Juice - Coconut milk mixed with pulp, sweetened condensed milk and ice, a refreshing drink to accompany a Turon for afternoon snack.

• Locally Grown Coffee - We travel to a magical coffee forest, where we can walk amongst the coffee vines under shady trees and taste the results at an onsite restaurant.

• Lechon baboy - A must-try for visiting the Philippines, I take you to the best local spot for this mouth-watering, flavorful example of suckling pig.

Filipino cuisine reflects the Philippines itself: the deeper and longer you look, the more rewards you can find. Contrasting with its Southeast Asian neighbors, many of the best versions of Filipino cuisine are not typically highlighted to newcomers for many reasons, including cultural, historical and differences in taste, both real and perceived.

Part of the challenge is the complexity of the Philippines itself. Ancient native dishes eaten hundreds of years before Europeans arrived coexist alongside a Spanish-infused culinary heritage, with European and American traditions and tastes and new contemporary fusions appearing every day.

Now a permanent resident of the Philippines via the foodie mecca of Los Angeles, California, come along with me to the heart of this noisy intersection of history, culture and taste to experience what few others do. I am excited to share the unexpected and delicious culinary surprises of the Philippines with you!

• Please message me with any food allergies, dietary restrictions or preferences upon booking.

For a full refund, cancel at least 24 hours before the scheduled departure time.