Lechon kawali is a Filipino pork dish made by deep-frying parboiled pork with the skin on, producing a crisp, savory rind with a firm texture. Its name derives from lechon, meaning roasted pig, and kawali, meaning a pan or wok, and it is widely eaten in homes, casual eateries, and bars. It is served as a main dish with white rice and is also commonly eaten as a snack or appetizer with beer and other alcoholic drinks; it can be found at casual restaurants such as Domeng's Diner in Legazpi, Philippines.
Red Horse is a high-alcohol lager beer produced by San Miguel Brewery in the Philippines. It is known as an “extra strong” beer with a higher alcohol content than typical pale lagers, and is widely distributed in the Philippines at eateries, bars, karaoke establishments, and sari-sari stores. In the Philippines, Red Horse is one of the popular brands enjoyed at gatherings among friends and alongside meat dishes, fried foods, and snack dishes known as pulutan. This article focuses on Red Horse served at Domeng's Diner in Legazpi, a city in the Bicol Region of southern Luzon in the Philippines, and describes its characteristics, background, and place in food and drinking culture.
San Mig Light is a light lager beer produced and marketed by San Miguel Brewery in the Philippines. As one of the San Miguel brands, it is characterized by its light drinking profile and suitability for pairing with food, and is widely distributed in eateries, bars, hotels, convenience stores, and other establishments throughout the Philippines. It is also served in popular dining establishments such as Domeng's Diner in Legazpi, Albay, and is familiar as an everyday beer associated with Bicolano cuisine and the Filipino pulutan culture.
Jollibee combo meals are multi-item meals served by Jollibee, a Philippine fast-food chain. Typical components include Chickenjoy fried chicken, sweet-style Jolly Spaghetti, rice, hamburgers, and gravy, and the meals are characterized by a format based on American fast food that incorporates elements of Filipino food culture. In the Philippines, Jollibee is widely familiar as a national fast-food chain, and its combo meals are eaten as everyday meals, family dining options, and snacks while traveling. They are also served at outlets in Manila Airport, making them one of the convenient ways for travelers and returning Filipinos to experience the popular tastes of contemporary Philippines.
The in-flight meal on Philippine Airlines flights from Narita to Manila is an airline meal served on international flights traveling from Japan’s Narita International Airport to Manila in the Philippines. Although it is part of the in-flight service of a Philippine airline, it often reflects the catering environment of its departure point in Japan, as well as the rice-centered food cultures shared by both Japan and the Philippines.
As a typical tray-style airline meal, it combines items such as white rice, a meat dish, vegetables, side dishes, and sweets, adjusted so that they can be eaten easily within the limited conditions of an aircraft cabin. On flights from Narita to Manila, Japanese bento-like presentation may coexist with main dishes seasoned in a sweet-savory style also familiar in Filipino cuisine, positioning the meal as a practical form of food on the air route connecting the two countries.
Kkokkalcorn Roasted Corn Flavor (Korean: 꼬깔콘 군옥수수맛) is a variety in the cone-shaped corn snack “Kkokkalcorn” series distributed in South Korea, characterized by the savory aroma of roasted corn. It is sold mainly at convenience stores and supermarkets in South Korea and is regarded as one of the country’s standard corn-based snack products. The specimen examined this time was purchased and consumed in Busan, Republic of Korea.
Yukhoe (Korean: 육회) and yuksashimi (육사시미), the latter corresponding to gyusashi, are representative raw beef dishes in Korean cuisine, referring respectively to a dish of finely sliced raw beef seasoned and eaten, and a dish of sliced raw beef enjoyed with condiments or sauce. In Korea, both are known as meat dishes that emphasize freshness and knife skills, and they occupy an important place in the culture of dining out and drinking accompaniments. At specialty restaurants such as Sosaekki Yukhoe wa Yuksashimi in Busan, the two are sometimes served together on a single platter, and they are appreciated as dishes that allow diners to compare differences in seasoning, cutting style, and texture even when made from the same raw beef.
Daesun (대선) is a brand of diluted soju widely enjoyed in Busan Metropolitan City, South Korea, and its surrounding areas, and is one of the alcoholic beverages that symbolize Busan’s dining culture and regional drinking customs. It is commonly served at restaurants in Busan such as Sosaekki Yukhoe wa Yuksashimi (소새끼육회와 육사시미), where it is often consumed alongside dishes such as yukhoe and beef sashimi. In the South Korean soju market, national and regional brands coexist, but Daesun is particularly known as “the soju drunk in Busan” and forms part of the regionally distinctive food culture.
Milmyeon (Korean: 밀면) is one of the representative cold noodle dishes of Busan, South Korea. It is a dish in which noodles made primarily from wheat flour are served either in a cold broth or with a spicy sauce, and it is said to have developed in Busan against the backdrop of refugee culture during the Korean War and postwar food shortages. Although it belongs to the lineage of cold noodle culture on the Korean Peninsula, like Pyongyang naengmyeon and Hamhung naengmyeon, it possesses a distinct character in its ingredients, texture, and historical formation, and today it is widely recognized as a local specialty of Busan. The example discussed here is a bowl eaten at Bon-ga Milmyeon in Busan, South Korea, and its presentation with thin wheat noodles, a brownish cold broth, cucumber, boiled egg, sesame seeds, and ice clearly illustrates the typical features of mul-milmyeon commonly found in the region.
Gochu twigim (고추튀김, deep-fried stuffed green chili peppers) is a Korean dish made by stuffing Korean green chili peppers with fillings such as meat or vegetables, coating them in batter, and deep-frying them. It is known as a type of fried food that represents Korea’s bunsik and market food culture, and is often served alongside tteokbokki and sundae. Especially in southern Korea, including Busan, it is widely found at street stalls, traditional markets, snack shops, and pubs, and is enjoyed for its crisp, savory coating, moist filling, and the distinctive heat and aroma of green chili peppers.
