From condiments to nostalgic snacks, these are the finds worth starting with
Ayana’s Siling Kinamayo
From Davao Oriental, Ayana’s Siling Kinamayo builds on coconut tuba vinegar, infused with sun-dried native siling labuyo for that slow, steady heat that stays in your mouth. Variants like smoked spices and bahalina (a traditional Filipino palm wine made from fermented coconut or nipa palm sap) add even more depth, making each bottle feel like its own experience. The coconut vinegar’s acidity is bright and layered, perfect for cutting through rich, savory dishes like grilled pork or fried seafood.
“We let the chilies and vinegar develop together over time in a slow-infusion process, so that the chili’s heat concentrates and blends with the creamy acidity of the coconut sap,” shared Romeo, a staff member.
Ayana’s Siling Kinamayo’s complex and savory version of the Sinamak honors the region’s Mandaya-Kamayo roots, and it definitely deserve a spot in your pantry.
Manila Cookie Story
Manila Cookie Story draws you in with its playful jeepney tins, but the cookies themselves easily hold the spotlight. Made with pure butter shortbread, each piece melts gently and carries familiar regional flavors. A proper tasting starts with the classic butter, light and rich without being overly sweet, before moving into bolder flavors like kapeng barako, which carries a subtle roasted bitterness. The dark tsokolate variant adds depth with hints of caramel and cocoa, while queso de bola brings a slightly salty finish that balances everything out. There is something comforting about it, like a childhood favorite given a thoughtful update. It works just as well for gifting as it does for a quick afternoon snack.
Vicky’s Pili and Food Products
Vicky’s Pili and Food Products puts a spotlight on one of Bicol’s most beloved ingredients. Their Mazapan de Pili stands out with its smooth, buttery texture, offering a softer and more velvety take on the usual almond Mazapan. These nuts are slow-cooked and stirred after being hand-cracked with a bolo, in a process called pagtilad. Its flavor opens with a gentle sweetness from condensed milk then settles into a buttery finish, while other offerings like honey-coated or chili-spiced pili nuts bring contrast, adding crunch and a more playful balance of flavors. It’s easy to see why many visitors pick up a box or two, whether for pasalubong or simply to enjoy a classic done well.\
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Philippine Wild Raw Honey Corporation
For those curious to try something different, Philippine Wild Raw Honey Corporation offers honey with a distinct sense of place. Their green forest honey is herbal and slightly tangy, while the black honey is thicker, deeper, and closer to molasses in flavor. Both are kept raw, allowing their natural character to come through.
“What you taste really depends on where it was gathered,” explained a staff member.
Their green honey is taken deep within limestone caves, while the bold black variation came from high-canopy hives. A small spoonful is enough to appreciate the difference, whether drizzled over your overnight oats or toast or enjoyed on its own.
ZBC Food Products
ZBC Food Products invites a different kind of coffee moment with its tinutong rice brew. Made from roasted rice grains, it opens with a smoky, burnt aroma that might catch first-timers off guard, before easing into a nutty, comforting flavor. Its flavor sits somewhere between coffee and tea, and while it’s caffeine-free, it’s still full-bodied enough to feel satisfying.
Mr. and Mrs. Kimchi
Korean flavors feel right at home with Mr. and Mrs. Kimchi, where classic recipes are adjusted to suit local tastes. Their napa cabbage kimchi brings that signature tang and spice, while the radish and spring onion versions add a sweeter, more playful twist. Each batch is carefully fermented to keep everything balanced and easy to enjoy.
“We want it to be approachable, even for first-timers. Radish kimchi is known by fewer people, but it’s the gateway for most.” shared Helen, a staff member. It is a good starting point for adding a bit of punch to everyday meals, from rice bowls to grilled dishes.
182 Casa Lontoc
At 182 Casa Lontoc, vinegar becomes something worth lingering on. Their sweet and spicy cane vinegar carries a gentle warmth, while the Habanero Chili Garlic brings a more aromatic heat than the traditional version, with a subtle floral fruitiness. Each batch is aged slowly, allowing the flavors to settle into something more rounded and satisfying.
“We’re after depth, not just spice. We age spices in vinegar for weeks and slow-toast garlic in small, preservative-free batches,” shared Ren, a staff member.
It shows in every spoonful, especially with simple dishes like eggs or rice, where the condiment easily stands out.
La Mesa Mead by CoffeexMead Corporation
La Mesa Mead by CoffeexMead Corporation offers something a little unexpected in the middle of the fair. Made from locally sourced honey and fermented near the La Mesa Watershed, each bottle carries a soft floral sweetness with a smooth finish. The lineup ranges from a classic variant to pineapple and coffee blends, each adding its own twist. King Del Rosario, president of La Mesa Mead, took us through their process,
“We always start with the honey. It has to be 100% local honey. Doing so allows us to play with the flavors more freely.” It is a great and easy introduction to mead, especially for those curious to try something beyond the usual wine or beer options.
Magpoc’s Araro Cookies
Magpoc’s Araro Cookies keep things simple in the best way. Made from arrowroot starch, a root crop long used in Filipino baking, they offer a light, crumbly bite that feels familiar at first, similar to the classic puto seco, but the flavor is cleaner and less cloying. They are light, powdery, and gently crumbly, with a mild buttery sweetness that isn’t overwhelming. Paired with the crunch of local cashews, the texture becomes part of the appeal.
Araro is known for being easy to digest and naturally gluten-free, which makes it a good introduction to traditional snacks for younger ones. Its mild flavor also helps build appreciation for simpler, less sugary treats.
These are easy to enjoy in one sitting, especially with coffee or tea, and even easier to bring home as a subtle alternative to heavier sweets.
The DTI Food Fair is a good stop this weekend, especially if you’re looking to discover local food brands in one place. What starts as a quick walk-through often turns into something more, with stalls offering everything from pantry staples to small-batch finds worth bringing home. These picks are a good place to start, each showing how local food continues to grow and evolve.
If you have time, take a few extra laps and don’t hesitate to ask for a taste, there’s always something new to try. The DTI Food Fair is happening at the Megatrade Hall, SM Megamall in Ortigas, and runs until April 12.
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