San Miguel Light is a light beer from the Philippines, produced by San Miguel Corporation. The company is one of Southeast Asia's leading beer manufacturers, and San Miguel Light was first introduced in 1999. Known for its crisp taste and low calorie content, it is popular among a wide range of people both in the Philippines and abroad. The beer is commonly enjoyed in urban restaurants, bars, and street markets, and is closely tied to local food culture.

Chicken Inasal Paa is a traditional charcoal-grilled chicken dish popular mainly in Bacolod City in the Western Visayas region of the Philippines. "Inasal" means "grilled" or "roasted" in the local language, and the dish is characterized by its fragrant aroma and distinctive flavor resulting from this cooking method. "Paa" refers to the chicken leg (thigh and drumstick), and the dish often uses juicy, flavorful bone-in meat. It is widely served in specialty restaurants and food stalls throughout Bacolod City and the western part of Negros Island, enjoying high popularity among both locals and tourists.

Ubod refers to the new shoot of the coconut palm (Cocos nucifera), commonly known as "heart of palm," and is widely used as an ingredient in Southeast Asia, especially in the Philippines. It is used in various dishes in Filipino households and restaurants, and is characterized by its unique texture and mild, refreshing sweetness. Ubod holds an important role in Filipino cuisine and is enjoyed in a variety of preparations, including fresh spring rolls, stir-fries, and salads.

Morcon is a traditional Filipino meat dish commonly served during celebrations and special occasions. Its origins trace back to a Spanish dish of the same name, and it has developed into a unique part of Filipino cuisine through the colonial period. The dish is characterized by thin slices of meat wrapped around various fillings and cooked in a tomato-based sauce, making it a popular choice in both homes and restaurants. There are regional variations across the Philippines, and in modern times, morcon has also gained popularity among Filipino communities overseas.

Lumpia Shanghai – Cereal Roll Original Cheese Flavor is a type of snack widely distributed in the Philippines. Although its name evokes the traditional Filipino spring roll known as Lumpia Shanghai, it is actually a stick-shaped puff snack made mainly from corn cereal and wheat flour. The exterior is crisp-fried and coated with cheese-flavored powder. This snack is popular as a convenient treat and is enjoyed by people of all ages, from children to adults. In recent years, it has become an established staple snack available at supermarkets, variety stores, school canteens, and various other locations.

Bibingka is a traditional baked dessert widely enjoyed in the Philippines. It is mainly made from rice flour, coconut milk, eggs, and sugar, and is characteristically baked on banana leaves. Bibingka is especially popular during the Christmas season and festivals, where it is often sold at markets and street stalls. Recipes and toppings vary by region and household, ranging from simple and rustic versions to those topped with cheese or salted duck eggs, resulting in a wide variety of types. Developed under the influence of Spanish colonial food culture, bibingka is now loved throughout the Philippines as a familiar and traditional treat.

Lomi is one of the representative noodle dishes of the Philippines, widely known as a specialty originating from Batangas province. It is characterized by its thick, rich soup and chewy thick noodles, generously topped with ingredients such as pork, fish balls, and vegetables. Lomi is served in a variety of places, from humble eateries and specialty restaurants to street stalls, and is popularly enjoyed as breakfast, lunch, or a late-night meal in local communities. In cities such as Bacolod, regional variations and unique styles have developed, making Lomi a versatile and widely appreciated dish.

Ensaymada is a traditional type of sweet bread widely enjoyed in the Philippines. It is characterized by a soft, buttery dough layered with butter, sugar, and cheese before being baked, resulting in a harmonious blend of sweetness and a subtle, salty flavor. The origin of ensaymada can be traced back to a bread from Mallorca, Spain, and it developed uniquely in the Philippines during and after the Spanish colonial period. Today, ensaymada is made in bakeries and homes across the country, and is also popular as a gift or souvenir.

Lapulapu sashimi, tuna tekka-maki, and Asahi Super Dry are Japanese dishes and beverages offered at Misaki Bistro, a Japanese restaurant located in ""Little Tokyo"" in the Makati district of Manila, Philippines. These items incorporate locally sourced fresh ingredients and authentic Japanese cooking techniques, gaining popularity among Japanese expatriates, local residents, and visiting tourists. Lapulapu sashimi features slices of a premium fish caught off the Philippine coast, tuna tekka-maki is a traditional thin rolled sushi, and Asahi Super Dry is a well-known Japanese dry lager beer. Together, they represent the adaptation of Japanese food culture to the local setting and its international spread.

Tonkotsu ramen with ""katame"" noodles is a style of ramen originating in Japan, characterized by its rich pork bone broth and thin, straight noodles. The ""katame"" (firm) noodle preparation is a popular choice in Japan’s ramen culture, especially in the Kyushu region, garnering support among aficionados who value texture. This style has spread beyond Japan to various parts of Asia and the West, giving rise to local variations that incorporate regional preferences and ingredients. At Menya Ippondo in Little Tokyo, Makati, Manila, a version of tonkotsu ramen with firm noodles is served, blending authentic Japanese techniques with unique Filipino adaptations.