Culinary traveler Anthony Bourdain goes on a food trip, Pinoy style

above: Anthony, eyeing the lechon with a San Miguel Pale Pilsen in hand. Photograph by Jared Andrukanis/Zero Point Zero Productions

Culinary traveler Anthony Bourdain, host of Travel Channel’s No Reservations and author of Kitchen Confidential embarked on an adventure in the Philippines to explore the unique cuisine that the country has to offer last November 2008.

Hopping from one destination to another starting from Manila, then Cebu, Pampanga and back to Manila once again in one week, Anthony was able to get a taste of the Filipinos’ famous lechon (slow-roasted pork), beef bulalo (bone marrow soup) and sisig (sizzling chopped pig parts), along with other delicious Filipino delicacies that were prepared for him and his crew. He even walked the streets of Binondo trying chicken balls on sticks dipped in vinegar, taho (bean curd with tapioca syrup), pancit palabok (rice noodles cooked in annatto or atchuete seeds)!

It is no surprise that Anthony is impressed by our very own Filipino cuisine, which he describes as intensely regional ("even the difference between the food in Manila and Pampanga -- only a couple of hours away --is striking").

Topping his list of all the roast pork he's ever tasted all over the world is the famous lechon from Cebu. In the show he is seen eating the crispy skin of the lechon, the part which every Filipino knows is the best.

Are you homesick or curious enough yet? Book a flight to the Philippines through Mango Tours right now and lose yourself in our famous Filipino cuisine that is exotic, enticing, unique and sumptuous all at the same time!

"I hope that homesick Filipinos living abroad get a glimpse of some of the food and scenery they've no doubt been missing. And for viewers who weren't previously familiar with the wide and tasty spectrum of flavors available over there, I hope the sight of me shoving a lot of very tasty stuff into my maw provides -- if nothing else -- inspiration to look further."
- an excerpt from Anthony Bourdain's blog entry,
Heirarchy of Pork