Popular Filipino Appetizers

A Flavorful Introduction

Filipino appetizers, often enjoyed as pulutan with drinks or as starters at family gatherings, reflect the country’s rich culinary diversity. They range from plant-based creations to indulgent pork dishes, refreshing seafood plates, and even pasta-inspired bites that have become staples at parties.

Vegan and Vegetarian Appetizers

Vegetarian and vegan appetizers in the Philippines are vibrant and flavorful, often relying on fresh produce and clever cooking techniques. A classic example is atchara, the sweet and tangy pickled papaya that balances heavier dishes. Fritters like ukoy na kalabasa, made with squash and bean sprouts, offer a crunchy bite, while lumpiang togue wraps bean sprouts and vegetables in a crisp shell. Modern twists such as sizzling tofu, cooked with soy, calamansi, and chili, show how plant-based options can be just as bold as their meat counterparts.

Pork based Appetizers

Pork is deeply ingrained in Filipino cuisine, and appetizers often highlight its richness. Sisig is perhaps the most famous, a sizzling dish of chopped pork face and ears seasoned with calamansi and chili, beloved both as a starter and bar food. Crunchy indulgences like chicharon bulaklak (deep-fried intestines) and crispy tenga (fried pig’s ears) are popular with vinegar dips, while regional specialties such as Ilocano bagnet, a crispy pork belly, are enjoyed as finger food. Even empanadas stuffed with longganisa sausage bring pork into the appetizer spotlight.

Fish and Seafood Appetizers

With the Philippines surrounded by water, seafood appetizers are abundant and refreshing. Kinilaw, the local ceviche, is a standout—raw fish marinated in vinegar, calamansi, ginger, and chili for a tangy, invigorating flavor. Fried options like camaron rebosado, battered shrimp served with sweet-sour sauce, and calamares, crispy squid rings dipped in vinegar or aioli, are staples at gatherings. Baked mussels, or baked tahong, topped with garlic butter and cheese, showcase the indulgent side of seafood, while humble street food like fish balls skewered and dipped in sweet-spicy sauce adds a playful touch.

Pasta and Noodles Appetizers

Though less traditional, pasta and noodle-based appetizers have become popular in Filipino celebrations. Pancit canton, stir-fried noodles with vegetables, pork, and shrimp, is often served in small portions as a starter, while sotanghon guisado uses glass noodles for a lighter texture. Filipino-style spaghetti, with its sweet tomato sauce and hotdog slices, frequently appears at birthdays, sometimes offered in appetizer-sized servings. Regional dishes like pancit Malabon, thick noodles with seafood and rich sauce, and baked macaroni cut into squares, show how pasta has been adapted into festive finger food.

Final thoughts

Across these categories, certain appetizers shine as icons of Filipino cuisine. Lumpia in its many varieties, sizzling sisig, tangy kinilaw, and crispy calamares are among the most beloved, gracing nearly every party or bar table. Together, they embody the Filipino spirit of sharing food, celebrating community, and savoring bold flavors in every bite. The best restaurants in Coron serve these delicacies and many more.