The flavors, families, and stories that have shaped Malabon's culinary identity took center stage during the "Once Upon a Time in Malabon" food festival held at The Glasshouse of New World Makati Hotel on Sunday, 28 June.

The event brought together longtime food establishments, culinary families, chefs, and heritage advocates to celebrate the city's rich gastronomic traditions through iconic dishes such as Pancit Malabon, kikiam, lumpiang hubad, crispy pata, lechon, Valencia, sapin-sapin, puto, tinapa, and torta.

More than a food festival, the gathering served as a homecoming for many Malabon natives, with old neighbors, childhood friends, and generations of culinary families reconnecting while sharing the recipes that have become part of the city's identity.

The event was organized by Philippine Heritage Kitchen, an advocacy promoting the stories behind Filipino cuisine, in partnership with Culinary Eco Life Inc., HapPINAY, and several of Malabon's longstanding culinary families.

Guests watched live cooking demonstrations by Chef Carlo Agustin of Belen's Kitchenette and Chef Isi Laureano. Agustin prepared his family's traditional Pancit Malabon, tracing its roots to the famed Rosy's Pancit, while Laureano demonstrated the preparation of the Betsy David family's Valencia Triangulo. Both chefs shared their family recipes with attendees.

Freshly prepared specialties added to the experience, including JayR Okoy's signature okoy, crispy pata cooked on-site, and lechon carved before guests. Visitors also sampled different versions of Pancit Malabon, each reflecting the traditions of the families behind the dish.

The Pascual Family Heritage Table, curated by Annie Pascual-Guerrero, highlighted heirloom recipes passed down through generations, offering guests a glimpse into Malabon's culinary history through family cooking.

A Heritage Marketplace featured local businesses and food makers, including Belen's Kitchenette, Milflores, Dolor's Kakanin, Remilly's Yema Cake, and Malabon Food Cravings. Vendors showcased products such as bagoong, patis, tinapa, fish crackers, kropek, kikiam, pichi-pichi, broas, and sapin-sapin, highlighting the craftsmanship that has sustained Malabon's food culture for decades.

Part of the proceeds from the event will benefit HapPINAY's Classroom Glow-Up Project, which aims to improve learning spaces in public schools.

The festival was supported by New World Makati Hotel, Spring Cooking Oil, Malabon Soap & Oil Industrial Co. Inc., Malabon Citisquare Mall, Fisher Mall, and MGC Veranda.

As the event concluded, guests left with local delicacies, treasured family recipes, and a deeper appreciation for the people whose dedication has preserved Malabon's culinary heritage across generations.