Tropical bread exclusive, Pandecoco. In Baguio, a picture-perfect bakery had me excited. Pandecoco had a sweet, crunchy coconut filling, making it delicious. Why do bakeries excite me? Maybe humanity’s coexistence with wheat makes us genetically love bakeries, I pondered.

Speaking of Snoopy, think peanuts. Speaking of peanuts, think the Philippines! I met delicious steamed peanuts here. Small, moist, soft enough to crush with your tongue, and full of sweet, savory flavor—delicious! I’ve found another reason to live in the Philippines.

A hesitant delicacy you shouldn’t image search, Balut. This dish of a nearly hatched duck egg is notorious. I had to try it to experience the Philippines. My egg was relatively fresh, so the grossness was minimal. It tasted like a rich boiled egg. Salt made me crave a drink!

After drinking various craft beers, I realized they’re a different breed from commercial beers. They can’t compete in fame, production, or price, so crafts need to stand out with packaging, concept, and uniqueness. But in taste, they can compete. This Fresh Harvest tastes better than commercial beer!

I discovered why people gain weight from happiness. Eating pork belly at a birthday party, joining in the celebration. The crispy skin and juicy fat mixed with sweet sauce made the beer and rice disappear quickly! The happy atmosphere was the best seasoning.

Foreign Japanese food is filled with quirky charm. In Baguio’s Botanical Garden, I found a Japanese food stall with “Tonkatsu Ramen.” The tonkatsu was actually chashu, the noodles lacked firmness, and the soup was not bad but diverged from Japanese tonkotsu. This is foreign ramen! Thanks for the memory!

Barbecue a banana, and you get Banana-Q! This cleverly named street food has a caramelized crispy exterior and a soft, sweet interior like a fine sweet potato. The Saba banana, hard and mildly sweet, reveals its potential when grilled!

A new encounter with hesitance-inducing street food, Green Mango & Bagoong. The shrimp paste Bagoong is salty with a slight garlic kick, while the mango is sour and unevenly sweet. It’s initially bewildering but becomes irresistibly snackable. Bagoong is a fermented shrimp and salt paste.

When asked for a Filipino food recommendation, I’d eagerly suggest Sisig. At Baguio’s night market, I found “Sisig Rice,” abandoning adventure for a sure win. The crunchy, salty meat makes the rice disappear quickly. Delicious! I want to experience defeat with Sisig.

A must-try Filipino local food, Isaw, is chicken intestines! The look might be off-putting, but the chewy texture and sweet sauce make it surprisingly good. It has a slight liver taste that makes you crave beer. The Philippines is dangerous with so many reasons to drink beer!