Eastern Visayas brought the flavors of its diverse culinary heritage to the ASEAN Tourism Forum (ATF) 2026 – Love the Philippines Regional Showcase.

Held from Jan. 26 to 30 at the NUSTAR Hotel in Cebu City, the event featured a wide array of traditional food products that reflect the region’s culture, indigenous ingredients, and culinary history.

Among the highlights were delicacies from the Secret Kitchens of Samar, a collection of home-based food products, including tahong (green mussel) chips from Jiabong served with a tinapa (smoked fish) cheesy dip, as well as gourmet tinapa and traditional smoked fish from Calbayog City.

Also featured were karlang (taro) chips made from locally grown gabi, along with sweet and snack items such as Mazapan de Pili, Roscas, and Corioso cookies from Catbalogan City.

Leyte showcased its popular native delicacies, including vacuum-packed langka (jackfruit) and kamote (sweet potato) chips from Baybay City, as well as moron from Abuyog and binagol from Dagami town—both well-known pasalubong items for visitors to the province.

Moron is a traditional rice cake made from glutinous rice mixed with coconut milk and chocolate, wrapped in banana leaves, and steamed.

Binagol, a signature Leyte delicacy, consists of mashed giant taro combined with coconut milk, sugar, and eggs, steamed inside a coconut shell and wrapped in banana leaves. Its name comes from the Visayan word bagol, meaning “coconut shell,” which serves as both cooking vessel and packaging.

“These offerings at the ATF showcase more than food; they represent stories of place, tradition, and community in Eastern Visayas,” the DOT regional office here said on Wednesday.

The DOT and its regional partners have identified food tourism as an emerging driver of travel experiences, with local dishes such as suman (rice cake), pastillas (milk candies), and smoked fish increasingly incorporated into tour packages and visitor activities.

Also on display was the award-winning Secret Kitchens of Samar coffee table book, recognized at the 30th Gourmand World Cookbook Awards as Best Regional Book in the World and Best Series in the World, and named Best of the Best—Philippines (1995–2025). (PNA)