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From nasi lemak to banh mi: sampling flavors of asia at Asian Eats 2026

Asia Society Philippines’ fair celebrated food as an expression of heritage and a bridge between cultures.

Roel Hoang Manipon·10 August 2026, 2:21 am·1 MIN READ

From nasi lemak to banh mi: sampling flavors of asia at Asian Eats 2026 — FROM left: Embassy of Indonesia chargé d’Affaires Victorina Dewayani; Asia Society Philippines Center head and managing director Natalie Christine Jorge; Jing Quan of the Embassy of China; Makawadee Sumitmor of the Embassy of Thailand; Kikkoman Philippines country head Taichi Makino; Endo Kazuya of the Embassy of Japan; Asia Society Philippines chairperson Doris Magsaysay Ho; Asia Society Philippines co-vice chairperson Fernando Zobel de Ayala; Department of Foreign Affairs Undersecretary for Administration Ma. Theresa Dizon-de Vega; Shang Properties Inc. executive vice president for Retail and Commercial Joy Polloso; Harsh Kumar Jain of the Embassy of India; Marc Innes Brown of the Embassy of Australia; and Embassy of Malaysia Deputy Chief of Mission Norjufri Nizar Edrus.
PHOTOGRAPHS by Roel Hoang Manipon for DAILY TRIBUNE

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Intricate fruit carvings and floral arrangements enliven the Thai booth at Asian Eats 2026.

Fresh bread and assorted fillings await assembly into Vietnam’s popular banh mi sandwiches.

Filipino-made jams, honey, preserves, cookies and other regional products fill the Philippine booth.

Malaysian meals, traditional sweets and packaged snacks offer visitors a sampling of the country’s culinary heritage.

Asian Eats 2026 brought together embassies and businesses to showcase dishes and snacks from across Asia, along with the cultures and traditions from which they emerged, under one roof from 7 to 9 August.

Held at Shangri-La Plaza in Mandaluyong City, the festival was a culinary diplomacy initiative of Asia Society Philippines, a nonpartisan, nonprofit educational organization that promotes mutual understanding, strengthens regional cooperation, and builds partnerships among the Philippines, the rest of Asia, and the United States.

“At Asia Society Philippines, we believe that food is far more than sustenance. It is a powerful expression of history, identity, and culture. It has the unique ability to transcend borders, foster understanding, and create meaningful connections among people. Through this festival, we invite everyone to experience Asia not only through its cuisines but also through the cultural traditions and shared values that unite our diverse communities,” said Doris Magsaysay Ho, chairperson of Asia Society Philippines.

Ho led the fair’s official opening with Asia Society Philippines co-vice chairperson Fernando Zobel de Ayala, Asia Society Philippines Center head and managing director Natalie Christine Jorge, and Department of Foreign Affairs Undersecretary for Administration Maria Theresa Dizon-De Vega.

They were joined by members of the diplomatic corps, including Embassy of Indonesia chargé d’affaires Victorina Dewayani; Embassy of Australia Media and Public Diplomacy manager Kevin Punzalan; Jing Quan of the Embassy of China; Makawadee Sumitmor of the Embassy of Thailand; Endo Kazuya of the Embassy of Japan; Harsh Kumar Jain of the Embassy of India; Marc Innes-Brown of the Embassy of Australia; and Embassy of Malaysia Deputy Chief of Mission Norjufri Nizar Edrus.

Ho thanked visitors “for joining us in celebrating the enduring power of food to build bridges, strengthen friendships, and deepen our appreciation for one another’s cultures.”

Asian Eats 2026 featured booths representing Australia, China, India, Indonesia, Japan, Malaysia, the Philippines, South Korea, Thailand and Vietnam, as well as food brands such as Coco Mama, NutriAsia and Highlands Coffee. Together, they offered visitors a sampling of Asian flavors, from familiar comfort food to delicacies seldom encountered outside their communities of origin.

The Australian booth featured Kariton, an artisanal gelato brand founded and based in Melbourne, which creates flavors inspired by Filipino desserts such as ube halaya, champorado, keso and turon. Vietnam, meanwhile, featured the popular street-food staple banh mi from Bon Banh Mi.

Adorned with phuang malai, or traditional flower garlands, and carved fruits, the Thai booth served mango sticky rice prepared by the embassy and products from Café Amazon. China’s booth offered Golden China’s sweet-potato buns, golden egg tarts and coconut tarts, while the Japanese booth gave visitors a taste of yakiniku tender-cut beef and Hokkaido Arabiki cheese sausages.

Filipino-made products and regional favorites included bibingka topped with salted egg or cheddar cheese; cheese rolls and ube cheese rolls; classic and malunggay pandesal; handcrafted potato chips; atchara; and preserved jackfruit. Jams in strawberry, langka-calamansi, peach-mango and guava flavors sat alongside nata de coco, araro cookies and several varieties of Philippine wild forest honey.

The Malaysian booth, prepared by Perwakilan, the ladies’ association of the Malaysian embassy, offered one of the fair’s most extensive selections. Its members served the iconic nasi lemak ayam berempah, pairing fragrant coconut rice with spiced fried chicken, sambal, roasted peanuts, crisp anchovies, cucumber and boiled egg. Mee goreng, or fried noodles tossed with chicken, egg, vegetables and savory seasonings, provided another hearty introduction to Malaysian cuisine.

An array of traditional Malaysian sweets and snacks further demonstrated the country’s fondness for coconut, pandan and glutinous rice. Kuih bakar was a soft, lightly sweet pandan cake finished with sesame seeds, while kuih ketayap wrapped grated coconut cooked in palm sugar inside a tender green pandan crepe. Pulut inti combined glutinous rice with a sweet coconut topping. Pulut panggang presented a savory variation: glutinous rice filled with spiced coconut and dried shrimp, wrapped in banana leaf and grilled. The dish called to mind pastil from the Bangsamoro region of the Philippines, suggesting connection.

Other choices included cucur badak, a crisp sweet-potato snack with a savory coconut filling; karipap, a golden pastry filled with curried potato; and the colorful, intricately layered kek lapis Sarawak.

The booth even offered a Malaysian take on Filipino ice candy: aiskrim in flavors such as Nutella Velvet, Milo, Mango Creamy, Sirap Bandung — the iconic rose-milk drink — and Asam Boi, made with the salted dried plums popular in Malaysia and Singapore. The clanging of a bell completed the familiar presentation and drew passersby to the frozen treats.

Indian flavors appeared in both classic and contemporary forms. Visitors could choose from chicken and vegetable samosas, butter chicken with basmati rice, papadum, gulab jamun and carrot halwa, accompanied by masala tea. More playful offerings included avocado chaat, a peri-peri paneer wrap, curry macaroni and cheese, palak paneer biryani and cashew barfi. Together, the selections showed how traditional ingredients and spice profiles can be preserved while being adapted into casual, accessible dishes.

Beyond the booths, Asian Eats offered cultural performances, interactive activities and live cooking demonstrations by chefs and culinary partners. Among them were chef LV Wei of the Embassy of China; chef Surat Rana of Indian Women in Enterprise; chef Donna Marie Morales of Coco Mama; chef Bruce Lim for Kikkoman; and chef Gerick Manalo for NutriAsia.

Another highlight was the ASEAN Showcase, which celebrated the culinary traditions and cultural heritage of Southeast Asia. Presented in recognition of the Philippines’ hosting of the ASEAN Summit, it underscored the region’s shared heritage while honoring the distinct culinary identity of each country.

Through its abundant tables and varied program, Asian Eats demonstrated how food can open avenues for cultural exchange, deepen understanding and appreciation among neighboring societies, and strengthen the bonds of diplomacy.

Asian Eats 2026
Asia Society Philippines
Asian food festival Manila

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