Binagol is a Filipino sweet steamed delicacy made from mashed giant taro corms, condensed milk, sugar, coconut milk, and egg yolks.

It is a native delicacy in the Eastern Visayas region of the Philippines, particularly in the area around Tacloban City in the province of Leyte and in Eastern Samar province. Similar to suman, but made up of chocolate tablea.

It is classified as a bagoong monamon soup based dish. Unlike pinakbet, it contains fewer vegetables and contains squash and more bagoong monamon soup base.

Is a Bicol dish consisting of noodles garnished by scraped meat from pork or beef's head and other parts, enhanced with a thick deep-brown sauce coming from the brains of a cow or pig.

Pinikpikan is a dish from the mountains of the Cordillera region in the Philippines. It is prepared by beating a live chicken with a stick prior to cooking. The beating bruises the chicken's flesh, bringing blood to its surface, which is said to improve the flavour after cooking.

Is a traditional Filipino deep-fried twisted doughnut. It is traditionally made with flour, sugar, salt, and yeast and deep-fried. It is then sprinkled with white sugar.

An appetizer or sometimes main dish composed of grilled pork belly, tuna ceviche, along with chili peppers and onion.

Grilled Tilapia in coconut milk stew

Is a Filipino style soup dish. It is similar to nilaga, but has garlic, ginger, sugar and sweet potatoes. Beef shank is used this recipe.