Where in the world was Phil Rosenthal? For the latest season of the charming food documentary series Somebody Feed Phil, Rosenthal and his team dove into the rich flavors of Manila.
At its core, Somebody Feed Phil follows a simple premise: Rosenthal and his entourage travel the world, eat their way through a city, and do their best to spread a little joy along the way. While this eighth season saw Rosenthal taking on major culinary hubs such as Guatemala, Amsterdam, Sydney, and more, the show also dedicated a full episode to the epicurean landscape of Manila.
Filipino Staples
Rosenthal started his culinary trip around Manila in Intramuros, where he tried taho — a beloved Filipino dessert staple made of warm, silky tofu topped with sweet caramelized sugar syrup and chewy sago pearls.
The host was later joined by food personality Erwan Heussaff, who brought him to Trellis in Quezon City to try sisig. “[Sisig] is a quintessential Filipino dish, and I do love to start with the classics,” said Rosenthal. Over a dinner of pititchan, achara and pla-pla, the two discussed how Philippine cuisine is slowly breaking into the global stage. “There’s a lot to be proud of here!” Rosenthal remarked, right before Trellis owner and chef Claude Tayag served a sizzling plate of pork sisig. Paired with a cold bottle of beer, the crackling, crispy dish was the highlight of the night.
Rosenthal and his wife Monica then paid a visit to Toyo Eatery, where they sat down with co-owner May Navarra and former sous chef JP Cruz for dinner. “Phil is really charming and funny in real life,” Navarra told Rolling Stone Philippines, “and Monica, his wife, is sweet and so easy to talk to. There was no script or questions beforehand because they wanted it to be a real and genuine conversation. Although that made us more nervous, Phil, Monica, and their whole crew were so great at making the whole team feel more relaxed and be ourselves!”
At Toyo, dinner began with the kinilaw series, consisting of mackerel and spicy tuna cooked using the tabon-tabon fruit to give them their zesty flavor. Toyo also served a steamy goat kinilaw, cooked in vinegar and topped with flakes of crisp goat skin and chicharon. Next, Rosenthal and his wife tried out the restaurant’s garden salad, inspired by all 18 different vegetables mentioned in the folk song, “Bahay Kubo.” “If I remember correctly, Monica even shed a tear,” said Navarra. Afterwards, they feasted on a plate of fried bisugo, along with silog garlic fried rice, dorado, and grilled chicken braised with garlic and chives.
Next, Rosenthal hopped aboard a jeepney to experience the city’s streets like a local. His driver, Jay, took him to a beloved karinderya called Aling Sosing’s, where they were joined by Jay’s fellow jeepney drivers. Over generous helpings of beef kaldereta and crispy shrimp fritters, Rosenthal got a taste not just of classic Filipino comfort food, but also of the camaraderie and everyday warmth that define Manila’s street culture. For dessert, Rosenthal visited non-profit Childhope Philippines, where he and the children there were treated to streetside mango ice cream and servings of bola-bola.
Halfway through the episode, Rosenthal recalled how his parents’ Filipina caretaker, Isabelita, used to feed his father fried chicken from Jollibee. To pay homage to the woman who cared for his family, Rosenthal stopped by a Jollibee and ordered a bucket of fried chicken. “Now we are in the land of Jollibee,” he hummed before biting into a drumstick. “This one’s for you, Dad!”
Tagaytay Sidequest
Rosenthal then took a scenic road trip to Tagaytay, where he indulged in Spanish fine dining at Asador Alfonso. There, head chefs Chele Gonzalez and Rodrigo Osrio presented him with a refreshing, velvety gazpacho and warm homemade sourdough bread slathered with anchovy butter. He savored tapas featuring jamón de Wagyu and roasted bell peppers, beautifully complemented by cured fish sourced from nearby Lake Taal. Rosenthal’s meal continued with a decadent squid ink paella, followed by the restaurant’s signature lechazo — tender, slow-roasted lamb — and finished with a luscious, creamy cheesecake.
Other Tagaytay visits included Chiks ni Otit, where Rosenthal became acquainted with Filipino comfort food staples like krispy pata, grilled chicken, and fried fish. He wrapped up his Tagaytay adventure with a lively boodle fight, inviting his crew to share a feast of lobster, crab, prawns, goat, chicken, and pork — all eaten with their hands in the traditional, festive style.
Actor Ike Barinholtz made a surprise appearance via video call, as Rosenthal playfully guided him through the art of enjoying a halo-halo.
Final Tastes
To cap off his Manila journey, Rosenthal and his team gathered at Grace Park Dining, the farm-to-table restaurant where the late Margarita Forés masterfully fused her love for Filipino and Italian flavors. Joining the dinner were many of the culinary figures Rosenthal had met throughout the city, including Erwan Heussaff, Chele Gonzalez, and Jordy Navarra, co-owner and head chef of Toyo. Fores honored the group with a special lechon, marinated with a bottle of beer inside the stomach cavity, a technique she explained helps tenderize the meat and makes the skin irresistibly crispy. The feast continued with an array of dishes: gabi leaves simmered in spicy coconut milk, conch sisig, scallops topped with roe, kinilaw, succulent prawns, rich lamb adobo, and pitaw. “Such talent at this table!” Rosenthal remarked. “Everything I love in life is right here.”
The episode ended with Rosenthal reflecting on his Manila experience. “If you want the best of the best,” said Rosenthal, “I think you have to come, because then you get to experience a culture that embraces its diverse influences and creates the sublime. A unique and undeniably world-class cuisine.” The episode closed with a tribute to Fóres, honoring her lasting impact on Filipino gastronomy.
Somebody Feed Phil Season 8 is now streaming on Netflix.
