Find authentic Filipino food at these 9 restaurants in Hong Kong

Ask a Filipino to recommend a Filipino restaurant in Hong Kong and likely, the first place you’ll hear is Foodtrip Bedana’s. It’s one of the remaining OG Filipino restaurants and has gained cult status throughout the years. The secret? Sticking to the traditional aspects of Filipino cuisine, particularly the taste of a homecooked meal. Perhaps it’s no surprise given that this humble restaurant is run by the Bedana family. Its food carries the taste of home which extends to its heartwarming hospitality.

Whether you’re familiar with Filipino food or not, the staff is always around to recommend, suggest, and introduce—all with smiles on their faces. The menu is as traditional as it can get, including ‘sinigang’ (Filipino sour soup), ‘adobo’ (meat braised in vinegar and soy sauce) ‘pancit’ (noodles), and more. The ‘liempo’ (grilled pork belly) and ‘sisig’ (chopped meat served in sizzling plate) are an absolute must-try! Finally, wash the flavours down with a plate of ‘leche flan’ (crème caramel pudding).

Reopening its doors to A bigger space means being able to accommodate more diners. But it also highlights the growing popularity of Dara among the local crowd, whether Filipino or not. Its name, Dara means ‘aunt’ in Kapampangan, one of the eight major languages in the Philippines. As such, the food at this family-run business is also from Pampanga, the Philippines’ culinary capital. Dara started as an online business during the pandemic but growing demand for Filipino food came an opportunity to open up shop.

What’s impressive about Dara is how it manages to move away from the image of “homecooked” dishes and instead introduce the cuisine in a casual fine dining setting while still retaining the beloved flavours of Filipino food. The atmosphere is lively, backed by an exciting cocktail menu inspired by everything Filipino. Even the decor and interior champion Pinoy pride, from the wooden fixtures to the artwork. The food menu includes a mix of bar bites to go with the cocktails along with hearty Filipino classics as well. The Kampampangan ‘palabok’ (rice noodles) is a must as well as the ‘isaw’ (grilled chicken intestines). Also, try pairing the aromatic garlic rice with the ‘sisig’ or ‘sinigang’.

We all love food and eating is more fun when you’re with friends. Enter Barkada, whose name translates to “a close group of friends” in English. This vibrant restaurant is refreshing to the palate as it reimagines Filipino cuisine in fun, creative, and delicious ways. The menu is a blend of traditional Filipino flavours with contemporary twists. That may raise some eyebrows but it’s fun to see a modern take that still retains the taste of Filipino cuisine.

For instance, the Spicy Funky Coconut Noodles is a harmonious explosion of ‘bagoong’ (shrimp paste) and ‘ginataan’ (dishes cooked with coconut milk) topped with crunchy noodles. The ‘kinilaw’ (Philippine-style ceviche) is also an innovative creation, using salmon and crispy rice crackers with signature calamansi. For those not familiar with Filipino food, this can be a fun introduction to the cuisine before tackling more traditional dishes. And frankly, just enjoying more varieties! Also, that close group of friends include your pets—yes, Barkada welcomes your furry friends to tag along!

There’s a running joke that 99 per cent of Filipinos sing and eat microphones for breakfast because of how many great Filipino singers (untrained included) there are! It’s a normal occurrence to see someone belting out a high note in public and passersby barely bat an eye in the Philippines. And at Junels Restobar, you’ll probably get to see a glimpse of that, thanks to its open karaoke machine. ‘Eating and singing’ is a true Filipino dining experience. Make sure you have a song ready because we’re not taking ‘no’ for an answer. Of course, the food here isn’t to be missed as well. It’s no-fuss Filipino classics, drinks included.

Run by Hong Kong-based chef Marvin Gaw, who’s born and raised in the Philippines, Holly Gaw represents the best of both worlds. Chef Gaw combines Chinese culinary techniques with the best Filipino flavours to create fusion dishes at this neighbourhood cafe. The carbonara tastes of sisig with added ‘chicharon’ (fried crispy pork belly) bits. Meanwhile, their ‘kare-kare’ (stew with thick peanut sauce) is a modern rendition, using cauliflower rice instead of the traditional one. The ube ice-cream sandwich is made in-house and uses ‘pandesal’, a type of bread usually eaten for breakfast but now, used for dessert. Reserve a table in advance due to limited space, unless you don’t mind waiting.

With more than three decades of experience up her sleeve, you know you’re in good hands at Siony’s Lutong Bahay. Led by “Mama Siony”, this catering business turned private kitchen offers authentic Filipino cuisine. It’s so well-loved that the food has reached offices and parties, tickling the tastebuds of even more Hongkongers. It’s also probably one of the, if not the only place, that serves a whole suckling pig or lechon.

The menu comprises classic favourites from meat dishes such as ‘lechon kawali’ (crispy deep-fried pork belly) and vegetable-based ones like ‘laing’ (dish shredded or whole taro leaves). They also have all-day Filipino breakfast meals including the most common type of ‘silogs’ (a portmanteau of ‘sinangag’ or garlic fried rice and ‘itlog’ or egg) like ‘tapsilog’, ‘tosilog’, and even ‘sisiglog’. Don’t miss the stew meals like ‘kare-kare’ and Bicol express (spicy dish simmered in coconut milk) as well as the appetisers and of course, desserts. It’s always a full-course meal at Siony’s Lutong Bahay.

Tambyan is the Filipino answer to Hong Kong’s dai pai dong! The name translates to ”a place to hang out” in English and that’s exactly what Tambayan provides. It’s a great place to catch up with friends after work with drinks and open-air seating. Many diners flock to Tambayan to get a taste of Filipino street food such as ‘isaw’ (chicken or pork intestines) and ‘adidas’ (chicken feet). But they also have an a la carte menu, offering ‘crispy pata’ (crispy pork leg), ‘lumpiang shanghai’ (spring rolls), and ‘tokwa at baboy’ (tofu and pork). These are normally eaten as ‘pulutan’ or snacks paired with alcoholic drinks.

If you couldn’t tell from its name, Chi-Khan Inasal (located inside Sobremesa Tapas Bar & Restaurant) specialises in ‘inasal’ (roast chicken). Although this well-loved Filipino dish is simple, it packs a punch, depending on how well the chicken is roasted. Chi-Khan Inasal got the formula to a tee after fine-tuning the recipe over the years. Plus, the humble dish is also very affordable and already comes with rice. Diners can choose to try the whole chicken which is good for up to four people or just settle for a chicken leg. They also offer a pork barbecue as an alternative.

Cinta-J not only offers great Filipino food (in addition to other Southeast Asian cuisine), but they also have equally amazing live music from Filipino musicians. This restobar is the place to be if you’re looking to party. Despite sharing the menu with other cuisines, it has an impressive range of Filipino dishes such as ‘menudo’ (stew with pork in tomato sauce), ‘pancit’, and ‘crispy pata’. For lunch, they have the classic ‘silog’ dishes as well available at an affordable price.