8 Days Cooking, Food & Culture Tour in the Philippines

  • Manila - Laguna - Quezon Province - Pampanga - Tarlac - Vigan - Laoag - Bangui - Ilocos

8 Days Cooking, Food & Culture Tour in the Philippines

  • Manila - Laguna - Quezon Province - Pampanga - Tarlac - Vigan - Laoag - Bangui - Ilocos

Cookery Holidays in the Philippines

Discover the food and culture of the Philippines - experience the buzz of Manila`s seafood market, sample coconut wine and local cheeses, learn to cook with local chefs and visit historical sites and current attractions to give you a flavor of Filipino history, tradition, and their passion for life. Every day is a new adventure, with new flavors waiting to be explored. Learn from the locals themselves and breathe in the secrets of a cuisine with influences from many corners of the world.

Highlights

  • 1 baking class
  • 2 cooking classes
  • Sample coconut wine and cheeses
  • Market visits, farm visit, artisan craftsmen visit
  • Visit churches, museums, and a former presidential mansion
  • Daily meals, traditional Filipino cuisine
  • Tour UNESCO heritage sites
  • 7 nights accommodation
  • 4 days with instruction
  • English
Hide all

From extraordinary villas to charming farm resorts, this tour uses the most luxurious accommodation, capturing the beauty and charm of Philippines’ nature and culture.

Day 1: Arrival

Manila

Arrive into Manila airport where you will be met by a Trip Feast representative and taken to check-in at your hotel where you will be given a full orientation of your itinerary.

Dinner will be served at Adarna Food and Culture Restaurant where you will be able to sample dishes from the different regions of the Philippines: piassok from the Islamic regions, Bicol express (chilies cooked in coconut milk and stuffed with ground meat) from the Southern Luzon region, and sinigang (sour soup with vegetables and meat or shrimp).

Here you will also be given a brief overview of the history of Filipino cuisine by the chef.

Overnight in Manila.

Meal plan: Dinner

Day 2: Transfer, winery visit and tasting, cooking class

Laguna

After breakfast, the day will start with an early trip to Laguna, known for its coconut-based dishes due to the major coconut industry of the province.

You will visit a lambanog (coconut wine) maker in the town of Liliw and taste a refreshing Filipino snack called halo-halo (a mix of fresh fruits and beans with crushed ice and milk) at Aleng Talengs in Pagsanjan.

You will also visit the skilled wood carvers in the towns of Pakil and Paete, as well as the Spanish colonial Underground Cemetery in Nagcarlan, the American colonial town square of Pila.

The cooking class will be held in the Auroras Heritage Cuisine school where you will learn Southern Tagalog cuisine as well as the regional variations of Adobo (a popular Filipino dish cooked in vinegar and garlic).

You will then be transferred to a country inn in San Pablo.

Overnight in San Pablo.

Meal plan: Breakfast, lunch, dinner

Day 3: Excursion, food tour, transfer

Laguna, Sariaya and Lukban - Quezon Province

The day begins with a visit to San Pablos seven lakes, the most of which is Lake Pandin, where you will take a walk through the parks and then a raft ride on the lake itself.

A seafood lunch will be served by the lake on banana leaf plates, Filipino picnic style.

The afternoon will be spent in Sariaya and Lukban in Quezon province where you will be able to sample the towns delicacies.

Dinner will consist of crabs, prawns, squid and milkfish in Manila at the Dampa Seafood Market.

Overnight in Manila.

Meal plan: Breakfast, lunch, dinner

Day 4: Baking class, excursion, farm visit, transfer

Pampanga

Today you will drive to Pampanga and have breakfast at the Kusina ni Atching Lilian Borromeo.

Here you will be shown how to make traditional San Nicolas cookies by hand and have the chance to make dulce prenda (decorated bread buns with a fruit filling).

Then you will be taken to see the San Guillermo Church in the town of Bacolor and the Filipino Sistine Chapel at St. James the Apostle in Betis.

You will be served a traditional lunch in St. Rita's while you are serenaded by a local performing arts group and will then be taught the basics of Kapampangan food and culture.

After lunch, you can walk through Prado Farm in Lubao and taste homemade chocolate drinks, fried rice cakes, and a Filipino take on paella.

Dinner will be a feast of roast pig stuffed with duck or a selection of other dishes.

Overnight on Prado Farm.

Meal plan: Breakfast, lunch, dinner

Day 5: Excursion, transfer

Tarlac, Pampanga, Vigan - Ilocos Sur

Early departure for the province of Tarlac where you will have breakfast at a private farm in Paniqui.

You will then be taken north to the old Pindangan Ruins where you will visit the ruins of an 18th century church and a Carmelite convent.

Lunch will be at a private house-gallery of a local artist near the church ruins.

After lunch you will be transferred to Vigan City, in Ilocos Sur, a place known as the heritage town of the north due to its numerous Spanish colonial style plazas and houses.

You will be taken on a tour of the Old City.

Dinner will be served in a mansion belonging to the family of the former Philippines President.

The rest of the evening will be free for you to stroll around and visit the many bars and restaurants of Vigan.

Overnight in Vigan.

Meal plan: Breakfast, lunch, dinner

Day 6: Transfer, market visit, farm visit, cooking class, excursion

Laoag - Ilocos Norte

After an Ilokano breakfast, you will head to Ilocos Norte and visit a jar factory and the San Nicolas Market where you will buy the ingredients for your next cooking lesson.

This will be at a farm in Laoag and you will learn the local Ilokano dishes and cook one of them for your lunch.

After your meal, you will take a tour of the Museo Ilocos Norte, Nana Rosas Cornick Factory (cornick is a Filipino corn snack) and the San Augustin Church (a UNESCO heritage site) in Paoay.

Dinner and overnight in Currimao.

Meal plan: Breakfast, lunch, dinner

Day 7: Excursions, free time, transfer, internal flight

Bangui, Pagudpud, Laoag - Ilocos Norte

After an early breakfast, you will go to Burgos where there is a 19th century lighthouse which remains the tallest in the Philippines.

From there you will pass through the windmills of the town of Bangui and then to the beach for lunch in Pagudpud.

The afternoon is free.

Dinner will be served in the city of Laoag at a restaurant famed for its authentic Ilokano cooking.

After dinner you will take a short plane trip back to Manila arriving late in the evening.

Manila for overnight.

Meal plan: Breakfast, lunch, dinner

Day 8: Free time, departure

There will be breakfast at the hotel and free time to go shopping at the malls until you check-out to go to the airport for your onward flight.

Meal plan: Breakfast, lunch (optional)

Filipino cuisine

The delicacies of Sariaya and Lukban

  • Pinagong (turtle-shaped bread)
  • Broas (ladyfingers)
  • Pianono de Patatas (cake filled with sweet creamy potato)
  • Pansit Habhab (banana leaf filled with noodles)
  • Longganisa (local meat sausages).

Traditional Kapampangan breakfasts and dishes

  • Tapang Kalabaw (marinated and fried carabao beef)
  • Kapampangan Longganisa (local sausages)
  • Tidtad (pork and offal cooked in vinegar)
  • Asadong Matua (pork slowly cooked in tomatoes and herbs)
  • Pritong Tilapia na May Buro (fried fish with fermented rice and shrimp)
  • Sale Manok (chicken soup with lemongrass and corn)
  • Tuyo Salad (vegetables topped with dried fish flakes)
  • Buko Sherbert with Dayap rind (Coconut sorbet and lemon rind)

Tarlac breakfasts and delicacies

  • Rice cake
  • Assorted cookies
  • Pandesal (local bread buns)
  • Kesong Puti (white cheese made from carabao milk)
  • Moche (sticky bun with coconut filling)
  • Tamales (a delicacy made from rice with eggs and strips of chicken).

Traditional Ilokano cuisine

  • Vigan Longganisa (local sausage) with eggs and Sinangag (garlic rice)
  • Pinakbet (local vegetable dish)
  • Igado (pork and liver)
  • Bagnet (deep fried pork)
  • 7 nights accommodation
  • All meals
  • Airport transfers
  • Cooking classes in English
  • English-speaking driver
  • Internal flights
  • Most meals as mentioned in the itinerary
  • Sightseeing with local guides
  • A reservation requires a deposit of 50% of the total price.
  • The deposit is non-refundable, if the booking is cancelled.
  • The rest of the payment should be paid 70 days before arrival.

Testimonials

  • Review by David from United Kingdom
    10 out of 10

    "I was really blown away by the high quality of Serbias food (and drink) and the warmth and hospitality of it`s people. The tour was well-paced, our guide very knowledgeable about the history, local customs and of course the food of the areas we visited. And the visit with the druid was really something special. Thank you for an all round fantastic trip."

    Trip Feast website, edited

  • Review by Anupy Singla Gupta from United States
    10 out of 10

    "I just took the food Tour of Kerala and Malabar Coast and it was purely unforgettable. The accommodation was superb as was the food and hospitality. I essentially came back feeling like a baby hippo - that should tell you that you need to take this tour as soon as possible!"

    Trip Feast website, edited

  • Review by Jeanine from United Kingdom
    10 out of 10

    "It is not surprising that UNESCO has added Mexican cuisine to its list of cultural treasures worth preserving. The variety and quality of Oaxacan food is awe inspiring and ranges from street food to creative chefs in top class restaurants. All aspiring young chefs should visit the Sunday market in Tlacolula, a real feast for the eyes and the palette. We have learnt a huge amount on this tour about life in Mexico and the problems of Mexicos indigenous people."

    Trip Feast website, edited