Filipino chicken dishes are gaining global attention, with Inasal na manok and Adobong manok earning spots in the latest April 2026 rankings of TasteAtlas.
Inasal na manok led the Philippine entries, ranking as the top chicken dish in Southeast Asia and placing third worldwide. It also sustained its strong showing from November 2025, when it topped the regional list and placed 10th globally.
“[Inasal na Manok] employs various chicken cuts marinated in a mixture of vinegar and numerous spices such as lemongrass, garlic, and ginger. During grilling, the meat is brushed with the annatto-infused oil which provides the chicken with an appetizing golden color and a unique peppery flavor,” TasteAtlas said.
Also included in the list was adobong manok, which ranked sixth in Southeast Asia and 40th worldwide.
“Adobong manok is a traditional stew originating from the Philippines. This type of Filipino adobo is made with a combination of chicken, garlic, onions, bay leaves, peppercorns, oil, brown sugar, soy sauce, and white vinegar,” the food and travel guide noted.
TasteAtlas, founded in 2018, compiles rankings of traditional dishes and food cultures based on expert input and audience reviews.
It released the 50 best chicken dishes in the world ranking on April 18.
Meanwhile, Tourism Secretary Dita Angara-Mathay said the recognition of the Philippine dishes highlights the role of food in promoting the country’s identity and economy. She added it likewise reflects the strength of Filipino culinary traditions.
“Filipino cuisine has always been a powerful expression of our identity and a meaningful driver of cultural tourism. Each dish carries the stories, traditions, and creativity of our people, offering both foreign and local visitors a deeper connection through shared flavors,” Angara-Mathay said.
She added that the recognition also benefits workers across the food sector.
“These recognitions also create meaningful opportunities for those in our culinary industry, from farmers and food producers to chefs and small business owners, whose livelihoods are rooted in sharing our food traditions with the world,” she said.
—With Rosette Adel
