ANGELES CITY—Claude Tayag sees himself as a food missionary, hoping to convert people at home and abroad to the secret cuisine wonders of the Philippines.
The Southeast Asian nation’s table-fare has long suffered a poor reputation internationally compared with its regional neighbors.
Across the world, Indian curry houses compete with Vietnamese noodle soup shops or Chinese dim sum restaurants in offering a taste of Asian food, but there are comparatively very few places serving Filipino dishes.
Back home, many locals also undoubtedly prefer their meals fast and cheap—in the style of their former American colonial rulers—with deep-fried chicken and hamburger chains dominating the food scene.
But standing in his kitchen over a huge pot of pork bone marrow slowly simmering in a traditional adobo-style mix of vinegar, soy sauce and garlic, Tayag insists Philippine food can “wow” as much as any other in Asia.
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