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When Japanese colleagues ask me about Filipino food, I tell them, “Boodle fight is a taste of home.” They’re amazed by how a large variety of food is served on a banana leaf. The term originated from the Filipino military where a variety of food is served on a long table and people usually eat with bare hands, or kinamot in Bisaya. In the island of Mindanao, most meals are prepared fresh. And if you’ve gone island hopping in the Philippines, you’ll be familiar with the array of dishes. My starter is the Sinuglaw, a dish made of grilled pork belly and fish ceviche. I will also have Ensaladang Talong, also known as Eggplant Salad. For the main course, I will have Liempo, or grilled pork belly, and Sinugbang Tuna Panga, or grilled tuna jaw. The island is home to some of the most delectable fruits, and a meal isn’t complete without one – sweet mangoes, bananas and pineapples, as well as juicy pomelo and the King of Fruits, durian! (Writer: Carlos)