Iloilo City strengthens claim as PH culinary capital

ILOILO City — This city reinforced its growing stature as a national center for Filipino gastronomy as 345 culinary talents from 57 academic and professional institutions across the country gathered for the recent 17th National Food Showdown, turning the two-day competition into a showcase of the Philippines’ rich culinary heritage and the economic potential of regional cuisine.

Held on October 16 and 17, the event marked the second consecutive year that Iloilo City hosted the national competition, further strengthening its position as the country’s first UNESCO Creative City of Gastronomy.

Beyond showcasing culinary excellence, the gathering highlighted the importance of preserving indigenous ingredients, promoting traditional cooking techniques, supporting local food producers, and transforming Filipino cuisine into a driver of tourism and economic development.

Carrying the theme “Kulinarya Rehiyones: Lasap Pilipino (Philippine Flavours),” the competition brought together representatives from 32 academic institutions and 25 professional organizations, providing a national platform for culinary students and industry practitioners to demonstrate their skills and celebrate the diversity of Filipino food traditions.

Mayor Raisa Treñas emphasized that the city’s hosting of the event reflected its commitment to safeguarding culinary traditions while creating opportunities for farmers, food entrepreneurs, local producers, and tourism stakeholders.

“Food has always been a special way of bringing people together. It carries our stories, our traditions, and the memories we share with our families,” Treñas said.

The competition placed particular emphasis on indigenous Filipino ingredients, including kadyos, native chicken, ubad, boneless bangus, batwan, and camuros rice, underscoring the importance of preserving agricultural products and cooking traditions that distinguish regional cuisines.

Participants were challenged to demonstrate their culinary expertise through traditional Filipino dishes such as binakol, ginata-an, kinilaw na tanigue, lengua estofado, and ibos at mangga.

The event also featured competitions in pastry, coffee, cacao, and flair bartending, reflecting the expanding scope of the country’s food and beverage industry.

Treñas said Filipino cuisine must be recognized not merely as a collection of traditional dishes but as a living cultural heritage that deserves protection, promotion, and international recognition.

“This celebration reminds us that Filipino cuisine is not only something we enjoy. It is a heritage we must protect, share, and proudly bring to the world,” she said.

The mayor also highlighted Iloilo City’s celebrated culinary offerings, including La Paz batchoy, Pancit Molo, and siopao, alongside traditional Ilonggo favorites such as KBL (kadyos, baboy, and langka) and laswa.

These dishes, she noted, reflect generations of culinary knowledge, indigenous ingredients, and distinctive cooking methods that have helped establish Iloilo’s reputation as a leading gastronomic destination.

The national gathering likewise underscored the connection between culinary heritage and economic development, particularly the opportunities available to farmers, food processors, small businesses, restaurants, and other enterprises dependent on the local food industry.

“When we support Filipino food, we also support Filipino livelihood and Filipino businesses,” Treñas said.

She encouraged participants and visitors to explore the city’s culinary destinations, experience Ilonggo hospitality, and discover the traditional dishes that have contributed to Iloilo’s international gastronomic recognition.

The competition was led by renowned culinary expert Chef Myrna Segismundo, together with a panel of judges tasked with evaluating the participants’ entries.

Organized by the Iloilo City Government through the City MICE Center in partnership with the Philippine Chamber of Commerce and Industry-Iloilo, the National Food Showdown also served as a venue for professional development, cultural exchange, and collaboration among culinary institutions./PN