Pinoy pride! ‘Somebody Feed Phil’ takes viewers on a local food trip in new season

Check out special appearances of the late Margarita Fores, Chef Jordy Navarra of Toyo Eatery, Erwan Heussaff and local culinary gems!

MANILA, Philippines – The hit Netflix food and travel show Somebody Feed Phil makes a stop in the Philippines this season, with host Phil Rosenthal highlighting the culture, community, and flavors behind every dish he encountered.

In the Manila episode of season 8, Phil dedicates an entire day (and more) to eating his way through the city, hopping from street corners to fine-dining kitchens, and meeting some of the most beloved names in the local food scene, like chef Jordy Navarra of Toyo Eatery, FEATR founder Erwan Heussaff, and the late chef Margarita Fores.

The journey begins with sisig

He starts off by exploring historic Intramuros, where he meets Johanna Lagman to try the classic breakfast favorite taho, the warm silken tofu treat with arnibal (brown sugar syrup) and sago pearls.

Later that evening, he dines with Erwan Heussaff at Trellis, a popular restaurant in Quezon City led by renowned Kapampangan chef Claude Tayag. There, Phil gets a taste of authentic Pampanga sisig, but not before he and Erwan enjoy a starter of fried tilapia with burong isda wrapped in mustard leaves.

Over dinner, Erwan shares how each region has a Filipino dish that is specialized to that region, explaining there are many more cuisines that Filipinos have yet to try. Later on in the night, he meets the famous Chef Tayag, as the cook encourages both Heussaff and Phil to try the unique combination of unripe papaya dipped in vinegar alongside his famous sisig dish.

Local delicacies and sights

While Somebody Feed Phil is a tour of a country’s specific delicacies, it is also about the culture and history that have allowed these dishes to come to life. The next day, Phil does just this and takes a stroll around Fort Santiago before eating at Filipino fine dining gem Toyo Eatery in Makati City. Along with his wife, he has a meal with restaurant partner, JP Cruz, and co-owner and wife of head chef Jordy Navarra, May Navarra. 

Known for their kinilaw series, Toyo Eatery serves Phil and his wife an array of raw fish cooked with a fruit called tabon-tabon, which eliminates the fishy smell. As they enjoy their night at the Toyo Eatery, May Nevarra talks about how many Filipino dishes are a product of creativity, prompted by lack of resources.

Like every good tourist, Phil heads to where the locals take their lunch break. After taking his first jeepney ride, he has lunch with jeepney driver Jae and his friends at local favorite Aling Sosing’s Carinderia. In between laughs and banter with them, he eats kaldereta, okoy (shrimp fritter), and pork belly.

Phil’s journey with the locals continues with Childhope Philippines, a mobile education, sector-based organization that currently teaches over 500 children on the street. As the team gives snacks like fish balls and mango ice cream to the kids, Phil reminds viewers that food is also a way to serve and connect with the community.

Out of town

Phil’s next stop is the chilly city of Tagaytay, where he takes a seat at the beautifully structured Asador Alfonso. Led by Gallery by Chele’s chef Chele Gonzales, the owner shares that he would like to bring the elevated, authentic flavors of Spain to the Philippines. For Phil’s lunch, he is treated to some gazpacho, anchovy flavored butter with sourdough bread, oven-cooked paella, and wood-roasted asador. 

Later in his visit to Tagaytay, he goes to Chicks Ni Otit to meet owner Wilma Doesnt. The African-American model raised in the Philippines highlights the importance of employing staff members who are ex-convicts or are not college-educated. This is because Doesnt believes in the idea of second chances and community, sharing her advocacy as they enjoy a serving of chicken inasal, crispy pata, and bulalo.

He caps his trip in Tagaytay with a feast with his crewmates — a boodle fight in Pico de Loro beach.

While virtually all the dishes Phil has encountered are savory and filling, what is Filipino food without dessert? Enjoying a video call with actor-comedian Ike Barinholtz, Phil tries halo-halo and silvana for the first time. 

A fitting tribute

The episode closes on a high and poignant note at Grace Park, the farm-to-table restaurant of the late and great chef Margarita “Gaita” Forés. There, Phil reunites with his new friends — JP Cruz, Erwan Heussaff, and Jordy Navarra — to enjoy lechon, adobo-style goat, and pitaw (wild pigeon) also cooked adobo-style, in honor of Forés’ culinary legacy.

In this episode, community and culture are what make Filipino food so beloved among the locals and tourists. While these cuisines are being introduced to a worldwide audience that may have never heard of these dishes, Phil emphasizes that Filipino food can only be experienced by visiting the country. – Mika Layda/Rappler.com

Mika Layda is a Rappler intern studying Bachelor of Arts in Psychology with a minor in English Literature at the Ateneo de Manila University.