From collectible meal bundles and menu upgrades to ube-inspired beverages, Filipino-inspired desserts and chef-led dining experiences, this week’s food releases offered new products, collaborations and concepts for diners.
Here’s a roundup of the latest announcements.
Jollibee rolls out fan collectibles, menu upgrade and earns sustainability recognition
Homegrown fast food chain Jollibee rolled out multiple announcements this week, including a new collectible meal promotion, an upgrade to one of its signature products, and recognition for its foundation’s sustainability efforts.
Available until August 31, the limited-time JolliBINI Bundles pair Jollibee favorites with exclusive collectibles inspired by P-pop girl group BINI. It was launched Wednesday, July 15.
Bundle A starts at P269 and includes a choice of an Original or Special Cheesy Yumburger, one-piece Chickenjoy with rice, a regular drink, and one random collectible set consisting of a bag charm and photocard. Bundle B starts at P399 and comes with a choice of an Original or Special Double Cheesy Yumburger, one-piece Chickenjoy with rice, a large drink, and two random collectible sets. Lucky customers may also receive a rare Special Group Photocard.
“At Jollibee, we always look for new ways to make every meal more joyful and memorable for our customers,” Dorothy Ching, vice president for marketing of Jollibee Philippines said.
“With the JolliBINI Bundles, fans can enjoy their Jollibee favorites while collecting exclusive BINI-inspired merchandise. Every visit becomes an opportunity to discover a new collectible, celebrate their favorite member, and create moments worth sharing with fellow BLOOMs. We hope this campaign brings even more joy as fans collect, trade, and complete their JolliBINI collection together.”
The fast food chain also introduced a new version of its Jolly Spaghetti, now made with more of its signature sweet-sarap sauce while keeping its starting price at P72.
“For many Filipinos, Jolly Spaghetti isn’t just another pasta dish. It’s comfort food that has become part of family traditions and childhood memories,” Ching said.
“We wanted to make that experience even better by giving customers more of the sauce they love most. We hope families enjoy it even more every time they share a meal together.”
Meanwhile, the Jollibee Group Foundation received the Best Social Sustainability Initiative award at The Philippines’ Leadership Awards 2026, held on June 26 at Dusit Thani Manila in Makati City.
The recognition highlights initiatives that address critical social issues through innovation and impact while advancing sustainability, ethical governance, transparency, and stakeholder collaboration.
Filipino-inspired flavors headline new launches
Several brands introduced products inspired by familiar Filipino flavors.
Bo’s Coffee brought back its ube beverages as a permanent part of its Origin Flavors series through the new Origin Flavors: Ube Collection, developed in collaboration with Dehusk.
The collection includes the Iced Ube Coconut Espresso, Iced Ube Coconut, and Ube Coconut Freeze, all made with Dehusk’s Barista Milk.
“Last year’s Ube Latte became one of our most requested seasonal beverages, with customers continuously asking when it would return,” Rain Ramos, associate marketing director of Bo’s Coffee said.
“Its overwhelming response inspired us to create something more meaningful, not just bringing it back, but making ube one of the chapters of Origin Flavors, a platform dedicated to celebrating the richness of Filipino ingredients as part of our 30 years in the industry.”
Meanwhile, Dairy Queen Philippines introduced Sorbetes Fiesta, a collection inspired by traditional Filipino sorbetes flavors.
The lineup includes Ube-st Graham, Klasik Quezo, and Avocashew, available as Blizzards starting at P119 or in waffle cones for P99.
“Sorbetes Fiesta is the newest innovation of DQ. We’re very proud of it because usually we come up with American flavors, but this time around, we asked ourselves, ‘what is very iconic in the Philippines?'” PPI Holdings Inc. Chief Operating Officer Chacha Juinio said. “I hope everyone gets to try and appreciate how we reimagined iconic sorbetes flavors which are ube, avocado, and cheese.”
“Sorbetes Fiesta brings a proudly Pinoy twist to the iconic DQ Blizzard. It’s ‘OG ice cream indulgence’ meets ‘Pinoy OG ice cream,'” DQ Philippines Marketing Manager Jane Sace added.
Restaurants introduce new dining concepts and experiences
Restaurants and hospitality brands also unveiled new dining concepts and limited-time culinary experiences.
World Cellar will host Truffle Alchemy, a one-day wine dinner on July 25 at Gateway Mall 2 featuring Filipino-Australian chef Oliver “Oli” Buenviaje, who will personally bring Australian Black Winter Truffles from Western Australia for the event.
The menu features premium ingredients including wagyu, Japanese scallops, Norwegian salmon, caviar, and fresh truffles paired with wines from Germany, South Africa, Australia, and Hungary.
“My roots in Sorsogon have always shaped the way I see food. The sea, the land, and the people around me taught me to value freshness, simplicity, and respect for every ingredient. Through Truffle Alchemy, I wanted to create a menu that reflects those memories while showcasing the elegance of Australian truffles and exceptional produce,” Chef Oli said.
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Meanwhile, Fogo de Chão launched Bar Fogo at its Glorietta 4 location.
Located on the ground floor, the new concept offers handcrafted cocktails, including the restaurant’s signature caipirinhas, together with bar bites in a more casual setting, while the second floor continues to serve the brand’s churrasco dining experience with continuous tableside service of premium fire-roasted meats and access to its Market Table.
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Beyond Philippines
Beyond the Philippines, Waldorf Astoria Sydney announced that Melbourne-born chef Curtis Stone will lead the culinary vision for two original restaurants opening in 2027. The project marks Stone’s first restaurant in Australia and will be part of Australia’s first Waldorf Astoria hotel.
“Coming to Australia to create something of this scale is incredibly meaningful for me. These dining experiences are deeply personal projects, inspired by the producers, seasons, and hospitality culture I grew up with,” Stone said.
“To partner with Waldorf Astoria Sydney and bring these ideas to life overlooking one of the world’s most spectacular harbors is both an honor and a milestone in my career,” he added.
