June 08, 2017

Why Anthony Bourdain Keeps Going Back to Filipino Food

Anthony Bourdain’s most recent trip to the Philippines further confirms how much he loves Filipino food. In an interview with CNN’s The Source, he lauds sisig as the dish that will help other people unfamiliar with Filipino cuisine to ” investigate further.” “It’s hot, sizzling, crispy, sticky delicious pieces of pork with many textures goes with beer. It’s casual. Its accessible and it’s exactly what you need after a few beers. That’s a perfect food, he said when asked what makes it so good.”

He also said that the time is just right for the American market to finally enjoy the different flavors of Filipino cuisine. His words have spread out to publications including Eater and Refinery29.  Here’s to hoping Anthony’s good word continues to spread the love for Filipino food across the seas.

But Anthony is of course way ahead of everyone else. He has a love for other dishes like the Liempo-Q at Sarsa Kitchen. He already calls it “good as it is.”

He was even spotted talking more about Filipino cuisine with DOT Secretary Wanda Chen during the recently concluded World Street Food Congress.

It’s not Anthony’s first time to show his  Filipino food. In 2016, the Parts Unknown host took his show to our shores to try out some adobo.

Of course, who can forget wthat he loves some Jollibee.

Clearly, he’s hooked. And we can’t blame him.


Follow Preen on Facebook, Instagram, Twitter, Snapchat, and Viber

Related stories:
Watch the First Clips of Anthony Bourdain’s Visit to Manila
Which Should be Our National Dish? Adobo or Sinigang?
The Anatomy of Anthony Bourdain’s Lovers
Clinton Palanca Calls Out Erroneous Vogue.com Feature on Filipino Food


Filed Under:

Anthony Bourdain, Filipino food, food, Food News, Preen, Preen.ph, sisig

More Stories

Graduation_Greatest_Education_Bless This Mess

We use cookies to ensure you get the best experience on our website. By continuing, you are agreeing to our use of cookies. To find out more, please click this link.