Five ways Iloilo does chicken right
From traditional recipes to playful modern creations, Iloilo proves that there is far more to chicken than what usually lands on the dinner table.
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From traditional recipes to playful modern creations, Iloilo proves that there is far more to chicken than what usually lands on the dinner table.
Where unlimited rice became a Filipino dining tradition, the original Mang Inasal still grills up its signature chicken.
A comforting chicken al ajillo served inside one of Iloilo’s beautifully preserved heritage homes.
Stuffed with lemongrass and spices, J.R. Rawit’s native chicken delivers bold local flavors.
Tatoy’s smoky native chicken proves why Iloilo’s lechon manok is worth the trip.
Perfectly charred with crisp skin, C&T's chicken inasal stole the show.
Packed with chicken adobo, pork, bacon, Chinese chorizo and a whole egg, Roberto's Queen Siopao lives up to its legendary status.
Horizon Café's sinigang fried chicken is a bold twist that surprisingly works.
By Patricia Ramirez
Long before food halls and weekend food crawls became a trend, Iloilo had already earned its place as one of the country’s culinary capitals. Blessed with rich farmland, abundant seafood and recipes passed down through generations, the province has mastered countless ways of preparing one of the Philippines’ favorite ingredients: chicken.
From smoky native lechon to an unexpected sinigang-inspired creation, here’s why every chicken lover should make Iloilo their next food destination.
Tatoy’s smoky native chicken proves why Iloilo’s lechon is worth the trip.
Stuffed with lemongrass and spices, J.R. Rawit’s native chicken delivers bold local flavors.
1. Native chicken lechon that rewrites expectations
Nearly every town in the Philippines has a litson manok stall, but Iloilo’s version stands apart because it highlights native chicken instead of the usual commercial broiler breeds.
Native chicken often carries the reputation of being tougher, but our first bites quickly proved otherwise.
At Tatoy’s Manukan and Seafood, the chicken was juicy, smoky and deeply seasoned from skin to bone. Rather than the peppery or sweet profile common in Luzon, this version relied on herbs and spices that let the flavor of the meat shine.
At J.R. Rawit’s inside Centrale Market, native chicken sourced from Guimaras is stuffed with lemongrass and aromatic spices before roasting, creating a distinct flavor that sets it apart from the restaurant’s equally popular inasal.
The verdict: Tender, juicy and packed with flavor, Iloilo’s native chicken completely changes what many people expect from native poultry.
2. Chicken inasal done four different ways
No trip to Iloilo would be complete without a chicken inasal crawl.
Barrio Inasal offered a familiar grilled flavor reminiscent of classic Bacolod-style chicken, while J.R. Rawit’s native chicken version delivered a balanced smoky, savory taste without overwhelming saltiness.
The biggest surprise, however, was C&T Original Bacolod Inasal. The chicken was tangy, perfectly char-grilled and finished with crisp skin that paired beautifully with soy sauce, vinegar, calamansi and a drizzle of chicken oil. It was the kind of meal that easily convinced us to order another serving of rice.
We also stopped by the original Mang Inasal branch at Robinsons Place Iloilo, where Edgar “Injap” Sia II first introduced the now-famous unlimited rice and soup concept. While the store has been modernized with self-ordering kiosks, the signature sweet grilled flavor remains exactly as many Filipinos remember it.
The verdict: Barrio Inasal and J.R. Rawit’s are local favorites, C&T became our standout discovery, while Mang Inasal remains one of Iloilo’s greatest culinary success stories.
3. A comforting take on chicken al ajillo
Inside the beautifully preserved Jalandoni-Montinola ancestral home in Jaro sits Agatona Museum Café, one of Iloilo City’s most charming dining spots.
Among its Filipino-Spanish offerings is a comforting chicken al ajillo. While many diners are more familiar with gambas al ajillo, this version swaps shrimp for tender chicken simmered in fragrant garlic, olive oil and herbs.
Pair it with the café’s pan-seared salmon and warm sourdough bread, and you’ll find yourself happily dipping every last piece into the flavorful garlic sauce.
The verdict: Familiar enough to feel comforting yet different enough to become one of the meal’s biggest surprises.
4. Sinigang... but make it fried chicken
Sometimes the most memorable dishes are the ones you least expect.
At Horizon Café on the 21st floor of Injap Tower Hotel, fried chicken gets a bold makeover. Crispy pieces are coated in a seasoning that captures the unmistakable sour, savory and spicy flavors of sinigang, creating a combination that somehow works brilliantly.
Served with crispy kangkong chips and overlooking the Iloilo skyline, it is the kind of bar food that keeps you reaching for another piece. Pair it with an ice-cold beer and it easily rivals Korean chimaek.
The verdict: We were skeptical before taking the first bite, but this playful take on fried chicken deserves a spot on every food itinerary.
5. The legendary Queen Siopao
Chicken inside siopao is nothing new, but Roberto’s has turned it into a destination food.
Its famous Queen Siopao is generously filled with shredded chicken adobo, pork adobo, bacon, Chinese chorizo and a whole boiled egg, all tucked inside one oversized steamed bun. Every bite delivers a satisfying mix of savory flavors without needing any sauce.
With only one branch in Iloilo City, Roberto’s regularly draws long queues of customers carrying bags filled with freshly steamed siopao. One bite quickly explains why it has become one of the city’s most iconic culinary landmarks.
The verdict: This is an absolute must-visit. Before heading home, grab a few frozen Queen Siopaos for pasalubong because you’ll almost certainly crave another one.
From traditional recipes to playful modern creations, Iloilo proves that there is far more to chicken than what usually lands on the dinner table. Every stop on this weekend food adventure showcased a different side of the province’s culinary heritage, one that values quality ingredients, time-honored techniques and plenty of local pride.
We certainly didn’t chicken out, and if you’re planning your next food trip, neither should you.
