Symbolic of unity and equality, boodle fights or kamayan feasts are a quintessential Filipino food tradition— one filled with a colourful array of meats and fish, pickled veggies, fresh fruit, and of course, endless servings of rice. While they became somewhat of a ritual around the Second World War, the boodle fight continues to be enjoyed to this day, often reserved for celebrations. Below, we hear from chefs JP Anglo, Florabel Co-Yatco, Dedet dela Fuente, and Happy Ongpauco-Tiu about their most treasured boodle fight memories, as well as recipes for delicious kamayan essentials.

More from this week’s lineup:

• Flavours of My Youth: chef Chele González on the dish that ignited his love for food
• Chef Charles Montañez unveils new lunch menus at Alegria MNL
• The Mid-Autumn Festival is right around the corner— brush up on your trivia with these 5 mooncake facts
• Parrillada Argentina by La Cabrera Manila: an Argentinian-style barbecue catering service
  

Cheers,
Lauren Golangco
Dining officer
Tatler Philippines

When indulging in kamayan or boodle fight, heed these tips and tricks from chefs JP Anglo, Florabel Co-Yatco, Dedet dela Fuente and Happy Ongpauco-Tiu.

• The F&B giant behind Manam, 8Cuts, Mo’ Cookies, and more launches Moment Catering— stop by The Mess Hall on Saturday, October 7 from 10am to 7pm for their open house where you can sample their delicious food, fit for any occasion
• Celebrate 1 year of Terraza Martinez this Thursday, September 28 and Saturday, September 30 as the restaurant hosts Fiesta del Parque with live entertainment, free drinks, and tasty Spanish fare
• The Nikkei Group celebrates the opening of its third Nikkei Robata branch, now open at Greenbelt 3
• A new restaurant lands at Greenbelt Hamilton, Legazpi Street: Tandem, a tasting menu concept by chefs Mikee Lopez and Alex Tan