A Glance at Philip­pine Food Tourism

The Freeman - - LIFESTYLE - By Ana Mar­garita Olar

North­ern Min­danao

One may taste the sweet­est lan­zones when vis­it­ing this re­gion. Camiguin of­fers pas­tel – a sweet, soft bun with yema in­side. One can also en­joy a na­tive del­i­cacy called kip­ing (ground cas­sava driz­zled with melted sugar syrup).


Davao is fa­mous for its “in­i­haw na panga” and ex­otic fruits like durian, pomelo, man­gos­teen, and rambu­tan.

South Cen­tral Min­danao

Vis­i­tors may taste the coolest buko halo-halo in Koron­adal City. The place also of­fers the finest seafood, salmon, and tuna.


Some of the re­gion’s sweet del­i­ca­cies are Sal­varo (dried cas­sava), Peanut Bis­cuit, Cay-Cay, and Durian prod­ucts. The tourism in­dus­try and other agen­cies cre­ated pro­grams to re­vive Filipino cui­sine and tra­di­tional foods. To ex­pe­ri­ence the lav­ish, au­then­tic foods from dif­fer­ent prov­inces, one may re­ally have to go and visit th­ese places.

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