About CHOP

The Culinary Historians of the Philippines (CHOP) is a non-profit sister organization of the Culinary Historians of Washington, D.C. (CHoWDC). We are not historians in the academic or scholarly sense; we are students of culinary history who want to give back to society through culinary-based programs. Our mission: To study, promote, and help preserve the history and heritage of Philippine cuisine and culinary customs/traditions; to implement advocacy programs; and to study the cuisines of other countries. [Your comments on our posts are most welcome.]

Thursday, May 23, 2019

About CHOP

Who We are: The Culinary Historians of the Philippines (CHOP) is a Manila-based non-profit sister organization of the Culinary Historians of Washington, D.C. (CHoWDC). We are not historians in the academic or scholarly sense of the word; we are students of culinary history, food ways, and gastronomy who want to give back to society through culinary-based activities and advocacy programs.

CHOP Logo




The festive "palayok" (clay pot) represents the colorful history of Philippine cuisine, with all the various influences distilled into a truly unique culinary culture. We believe that what we learn about the past should inspire the present and the future of our own cuisine.

Wednesday, May 22, 2019

KALAN-BANGA, Calamba, Laguna, Saturday, June 15, 2019

CHOP raises a toast to Jose Rizal's birthplace in Calamba Laguna, in celebration of Philippine Independence Day and our national hero's birthday.


Tuesday, May 21, 2019

BANGSAMORO LUNCH, to celebrate Filipino Food Month (April), Saturday, April 13, 2019, at Chef Jessie's Place



CHOP embarked on an edible cultural journey to BANGSAMORO, in celebration of “Filipino Food Month” in April, and learned a lot about the food and culture of our Moro brothers and sisters. This 6-course Lunch & Lecture was curated (and cooked) by Datu Shariff Pendatun, an accomplished chef and descendant of both the pre-Islamic rajahs of Buayan in Mindanao and of  Maguindanao’s first sultan, Shariff Muhammad Kabungsuwan—an Arab-Malay prince who brought Islam to Mindanao in the 15thcentury.

Monday, May 20, 2019

"LARAWAN, THE MUSICAL," Film Showing, Villa Escudero, February 23, 2019




The highlight of the day tour of Villa Escudero was a screening of "And Larawan," the film adaptation of "Larawan, The Musical," which is based on National Artist for Literature Nick Joaquin's play, "A Portrait of the Artist as Filipino," first published in 1952. The movie was produced by Culturtain, and the producers and other people behind the production (Director Loy Arcenas, Producer Girlie Rodis, Celeste Legaspi, and Rachel Alejandro) were in attendance, and provided very interesting information about the making of the movie during the Q&A session that followed the screening.

Thursday, April 26, 2018

INDANG, CAVITE - Its Culture and Culinary Secrets, June 6, 2018







Narrative for Indang Tour by Susie Yap

CHOP visits INDANG, CAVITE
by Susana Yap

On June 6, 2018, the CHOP Group met at Blue Bay Walk along Macapagal Blvd, Pasay City. With a coaster and 5 other cars, we took the Cavitex to the Kawit exit and headed towards Indang, Cavite.

Enroute to Indang, Ige Ramos, CHOP President and native Caviteno, gave us a historical background about the province of Cavite, in general, and Indang, in particular. He told us that because of Cavite’s promiximity to Manila, its rich fertile and irrigated lands, the different religious orders who came from Spain to evangelize the natives, divided Cavite into what came to be known as the friar lands over which they exercised administrative and religious supervision. However, when the Americans conquered the Spanish colonizers, they immediately seized these friar lands and redistributed the land in smaller parcels to the tenant farmers, with the lion’s share going to the Katipuneros who had helped them defeat the Spaniards. By doing so, the Americans wanted to prevent them from thinking of rebellion again. Ige commented that this distribution was the first and only successful land reform in the country to date because the lands were put to productive use by the farmers & all families had a livelihood. As such, the NPAs never gained a foothold in Cavite.

Ige’s purpose in bringing us to Indang was to show us how this 8920-hectare community, with its small farms and resorts, serves as a model in agricultural sustainability.

Our first activity was to visit the “baraka”, the Indang wet and dry market where agricultural produce is exchanged. The baraka takes place every Wednesday and Saturday.

It was 9 a.m. when we arrived and the market place was bustling. A sea of colors greeted our eyes. A wide variety of kakanin was on sale: there was green freshly pounded pinipig ,suman, sapin sapin, macapuno, puto, sago, honey colored carioka on bamboo sticks, leche flan, ube. While the vendors strove to attract our attention, they certainly didnt lack business from the local inhabitants patronizing their favorite sukis. Having our fill of tasting and buying, some of us wandered over to a separate building that housed fruits and vegetables. Guyabano, fragrant nangka, “buigs” of saba, senorita & latundan bananas, tomatoes, eggplant, upo and green leafy vegetables crowded the stalls.

In search of special patis, a kindly vegetable vendor directed me to another building where the meat, chicken and fish was being sold. “Patis is sold in the stalls beside the carinderia area”. Indeed, I found a store and I was able to purchase 3 small bottles of the “unang piga” variety.
Next stop was the Mahabang Kahoy Weavers Association in Cerca, Indang.

The art of weaving has been revived in this barrio to provide livelihood to the residents. Headed by Bubut, who lost one of her arms, the cooperative is housed in the small barangay hall. The looms occupied the small space.

No finished goods were on display. We had to ask Bubut what we could buy. Only then did shawls, table runners, napkins and scarves come out of carton boxes tucked under a counter. The ladies in the Group went into a frenzy as they scrambled to get their hands on whatever they could. We must have cleaned out the Cooperative’s inventory as everyone went away pleased and happy. The weavers were amazed that so many of their products were bought and were so thankful to Ige for having brought us there.

From Cerca, we proceeded to the town Plaza for our official photograph in front of the vintage town hall built during the American era and now repurposed into the Tourism office. We said our 3 wishes at the Church of San Gregorio Magno, posed for our picture, viewed the town from the breezy balcony of the tourism office, purchased kalamay buna from the pasalubong Center and achara from a store on the side of the tourism office.

Our next stop was Santuario Nature Farms in Barangay Kayquit, where those interested in growing organic produce can take lessons. A walk around the grounds with trained agricultural experts allowed us to see the variety of vegetables, edible flowers and herbs that can now be supplied to restaurants and homes for their culinary requirements. A farm isnt complete without animals and Santuario was growing a variety of chickens which were as big as small turkeys.

Thankfully, we didn’t have to walk that much because we were already getting hungry. It seemed we all naturally gravitated towards the covered area where long tables had been laid out. The first thing we did was to quench our thirst with a purple drink made from tanglad, ginger and Ternate flowers. A little explanation on the ingredients available at the make-your-own-salad bar took place just before the black pig lechon from Lucciole was ceremoniously unwrapped and chopped. At first, it seemed that there would not be enough of this delicious lechon to go around but there was more than enough. You see, there was also “bugong” provided by Louwella’s: which consisted of Rice, adobo, achara, green mango, hard-boiled egg wrapped in banana leaf and kept warm in brown Manila paper. This was a meal in itself, and Lucciole even served dinuguan.

At the end of the meal, Pia announced that several copies of Ige’s book on Cavite were for sale. They were immediately taken up and the author graciously autographed and posed for pictures with his admiring fans.

A second official photograph was taken at Santuario.Before we boarded our vehicles, Santuario surprised us with a give-away: little herb packets of stevia, mint, peppermint & tarragon.

Our next stop was the National Coffee Research and Extension Center housed in the beautiful campus of Cavite State University. A big cup of the Aguinaldo blend woke everyone up and provided energy to walk around the Center to see the different varieties of coffee being grown in the area. A third official photo was taken at the Center, after which we rode a short way to another building housing the coffee processing unit and the coffee micro propagation section. Here, University based scientists are doing research on how to mass propagate coffee by somatic embryogenesis. Coffee is graded and roasted here too. Our members were treated to an actual cupping experience where they smelled and tasted various varieties of coffee.
Our last chance to contribute to the local economy took place in the store down stairs where various processed products of Cavite produce were available for sale: tamarind, camias, calamansi juices; jams, macapuno , kaong vinegar & ofcourse, the Signature Aguinaldo coffee blend.

Needless to say, we left Cavite State University with full stomachs, empty wallets, eco bags filled with purchases, and pleasant memories of our day in Indang.

Tuesday, April 24, 2018

QUIAPO - SPECIAL CULTURAL & FOOD TOUR, May 5, 2018



QUIAPO FOOD TOUR, May 5, 2018
(Project Manager for the Tour - Inez Silva-Reyes, Board Member)

Email sent by Inez to all current members on April 24, 2018

Hi, everyone!

CHOP is pleased to announce that we will be having a Special Cultural and Food Tour
of Quiapoon Saturday, May 5, 2018, led by Mr. Martin Lopez of Far Eastern University!

The tour can accommodate only up to a maximum of 20 persons so we are offering it 
first to you.

Here is the itinerary:
9:45 am           Meet in FEU Campus                   

10:00am—      Tour of the UNESCO-awarded art deco campus of FEUled by Martin Lopez
11:00am          [Nicanor Reyes Sr. St., Sampaloc, Manila] 

Thursday, November 30, 2017

RECUERDOS; CHEFS AS REPOSITORIES OF HEIRLOOM RECIPES & INGREDIENTS; Dinner & Lecture, Nov. 30, 2017

RECUERDOS:  Chefs as Repositories of Heirloom Recipes and Ingredients
A Talk by Chef Giney Villar, and interpreted in a 6-course Dinner by Chef Jessie Sincioco
At Chef Jessie’s Restaurant in Rockwell, Makati
Thursday, November 30, 2017, 5:00 pm

Here are two brief narratives of the evening’s event, from CHOP President Ige Ramos, and CHOP member Tetta Tirona. The photos below are also from both of them.

Written by Ige Ramos:

Thirty members turned up in the CHOP's last event of the year. It has been a tradition that the dinner is held at Chef Jessie Sincioco's restaurant.

This year, we had special sponsors who supported the CHOP events this year: Olivia Limpe-aw and Aaron Aw of Destileria Limtuaco, through their Philippine Craft Spirits brand; and the Khong Hun Family's Salinas Food Corp., through their Aro-en Gourmet Salt brand. We launched two cocktails tonight for the event, using Vigan Basi and Manille Calamansi Liqueur.

Chef Giney Villar gave a talk on Chefs and Gastronomes as Repositories and Champions of Heirloom Recipes and Ingredients, and Chef Jessie Sincioco executed the heirloom recipes based on the lecture. As Amuse Bouche, we had a salt-and-food-pairing workshop and the guests really enjoyed the interactive talk given by Glen Khong Hun.

Thank you so much to the Board of CHOP, and see you next year for another fun-filled, mouth-watering and learning 2018. Happy Holidays!

Written by Tetta Tirona:

A fitting dinner as CHOP’s (Culinary Historians of the Philippines) last main event for 2017 was held tonight at the Chef Jessie Sincioco’s Rockwell Club. 

The event started with Glenn Khong Hun of Pacific Salt Farms, who spoke about Salt and its different varieties. Use for cooking, brining, dusting, baking and finishing! My first time to learn of the many kinds and its uses. 

The Salt “talk” by Pacific Salt Farms was also complemented by the different food passed around and paired to the salt variety. Most interesting to note was the Smoked Salt which can be used for desserts like creme brulee, vanilla ice cream and tropical fruits. 

This was followed by Chef Giney Villar of Feliza Taverna y Cafe of Taal, Batangas, and Adarna Restaurant in QC. Chef Giney’s talk was interpreted by Chef Jessie’s 6-course dinner consisting of Kinilaw and other crudites paired with salt, Sopa de Esparragos, Ensalada Russa, and, for my main course, the Pavo Jardinera, and Leche Flan with Macapuno and Vanilla Ice Cream for dessert. 

This may be the last main event of CHOP for 2017 spearheaded by our current President, Ige Ramos—well-known food researcher, book designer, writer/author and culinary heritage advocate—but his plans for 2018 are absolutely something to look forward to and to be excited about. Our Binondo Wok Tour friend and fellow member, Ivan Man Dy, is on top of the 2018 Taiwan trip for the group. 

Tonight’s event won’t be possible without the able assistance of the other CHOP Officers — former President Pia Lim-Castillo, and other Board members, Alvin Reyes Lim, Inez Silva Reyes, and Vicky Yu.

Thank you CHOP officers and fellow members, I am looking forward to breaking breads once again with all of you! Merriest Christmas to all!