Max's fried chicken – Max's fried chicken has long been a staple of Filipino family celebrations, along with other homegrown favorites such as (clockwise from top) lumpiang ubod, tokwa't baboy, sinigang na hipon, pancit, and kare-kare.
Kinilaw – Milky and tart, with a palatable amount of heat, kinilaw's simplicity articulates the fresh catch from local waters.
Filipino fusion – A plate of tarta de calamansi deconstruida at Gallery Vask. The restaurant doesn't serve Filipino food. Rather, it presents Filipino produce and native ingredients in unfamiliar ways.
Kare-kare – Kare-kare's sauce is reminiscent of a mild satay. This classic stew is best paired with a steamy mound of rice and finished off with a dollop of shrimp paste (bagoong).
Halo-halo – The "minimalist halo-halo" at Razon's whittles down the icy dessert's appeal to four ingredients: tender bananas, macapuno, milk and flan.
Buko pie – Wildflour's buko pie is heftier than traditional slices. Its layered crust opens up to a thick bed of coconut flesh.