Global Pantry
Explore a World of Ingredients | The Philippines
SPOTLIGHT ON: THE PHILIPPINES
Filipino cuisine is gaining national attention for its bold flavors, comforting formats, and rich cultural storytelling. Rooted in indigenous traditions and shaped by Spanish, Chinese, Malay, and American influences, the cuisine balances sweet, savory, sour, and umami flavors in ways that feel both familiar and exciting to today’s diners.
Demand and interest in Filipino food has grown significantly as consumers seek regional Asian cuisines beyond traditional Chinese and Japanese offerings. Filipino cuisine is among the fastest-growing international cuisines, with a 50% increase in demand/interest in the past year.
Chef-driven restaurants, social media, and street food culture continue to introduce guests to iconic Filipino dishes and ingredients. At its core, Filipino cuisine celebrates hospitality, shared meals, and family traditions, creating a strong opportunity to honor authentic flavors, highlight heritage, and deliver globally-inspired experiences that resonate across a wide range of guests.
CHEF SPOTLIGHT
CHEF JUSTIN DIZON
Providence System CEC
Food has always been one of the most meaningful ways to share culture, create connection, and build community. Bringing Filipino flavors into our cafés allows us to celebrate heritage while introducing guests to a cuisine rooted in hospitality, balance, and bold flavor. Every dish tells a story, and I am proud to help share those stories through food. “
The Global Pantry brings globally-inspired flavors to your account using a small set of versatile ingredients, carefully-curated to help boost engagement, introduce new cuisines, and keep execution consistent.
KEY FEATURES OF FILIPINO CUISINE
Every dish brings together:
• Depth: Created by layering sautéed aromatics
• Umami: Driven by soy sauce or fish sauce
• Acid: Delivered through vinegar and citrus
• Herb: Subtle and vibrant, with ingredients like lemongrass
• Richness: Provided by pork, coconut milk, and cooking oils to carry flavor and round out dishes
TREND ALIGNMENT
This program aligns directly with key dining trends:
BOLD ACIDITY & BRIGHT FLAVORS
CORE BUILDING BLOCKS
Every activation should use at least 2–3 of these elements:
SOY SAUCE (umami)
Salty, savory base flavor
Uses: fried rice seasoning, marinades, sauce balancing
JASMINE RICE (grain)
Sticky & floral rice base
Uses: rice bowls, plated sides, fried rice applications
LEMONGRASS (herb)
Citrus aroma and herbal brightness
Uses: marinades, broths, aromatic rice preparation
CANE VINEGAR (acid)
Clean, mild acidity; optional substitute: white distilled vinegar
Uses: pickled vegetables, braises, sauce balancing
SUPPORTING INGREDIENTS
Bay Leaves
Bok Choy
Chili Peppers
Eggplant
Garlic Ginger Glass Noodles
Jackfruit Mango Onion
TRAIN YOUR TEAM
Oyster Sauce
Patis
Tamarind
Turmeric
Ensure frontline teams understand the featured flavors, ingredients, and talking points so they can confidently communicate the experience to guests.
Q: WHAT IS ADOBO?
A: Signature braise where meat is slowly cooked in soy sauce, vinegar, garlic, and spices, allowing flavors to concentrate and deepen over time. Often reduced to create a rich, concentrated sauce.
Q: WHAT IS FISH SAUCE (PATIS)?
A: A fermented liquid seasoning made from fish and salt, known for its strong aroma and deep savory flavor providing concentrated umami in small quantity.
Q: WHAT IS SINANGAG (GARLIC FRIED RICE)?
A: Classic fried rice dish made by sautéing day-old rice with garlic and oil, creating a fragrant, lightly crisped staple served across all dayparts.
Q: WHAT IS TOCINO?
A: Cured meat—typically pork—marinated in a sweet, garlicky blend and cooked until caramelized and slightly crisp on the edges.
BAGOONG (fermented seafood paste)
Intense, salty, slightly funky complexity
Uses: dipping sauces, umami enhancement, traditional accompaniments
ANNATTO SEEDS (dried)
Warm color and light earthy notes
Uses: infused oils, braises, traditional sauce coloring
COCONUT MILK (richness)
Adds sweetness and balance to spice and acid
Uses: curries, soups, creamy sauce applications
FEATURED RECIPE
Inside Out Lumpia Bowl (116844.6)
Pop-Up:Henry’sKitchen
Lumpia is a Filipino-style spring roll made with a thin wrapper filled with seasoned meat and/or vegetables, then rolled and either fried until crisp or served fresh. This specific dish is served deconstructed with a wellness spin.
PURCHASING
To support global menu innovation, teams should first review their broadline catalogue to identify existing options before partnering with approved specialty vendors and leveraging Morrison’s procurement and culinary resources. For guidance on sourcing and product availability, connect with your CEC and procurement team to identify solutions that align with your menu needs.
