Bienvenidos!
Thank you for joining us on the maiden voyage of Istorya’s Fourth Chapter: Galeón. In this journey, we trace how the Spanish colonial and galleon eras shaped Filipino cuisine—and how Filipinos made those influences their own.
Part One: Spanish Colonial Influence (1521–early 1800s) explores how religion, hierarchy, and elite cuisine were imposed, and how Filipinos responded with resourcefulness, quiet resistance, and adaptation.
Through food, we see not just what was brought in, but how Filipinos chose to keep, transform, or leave behind.
Watch Our Docufilm
Watch this docufilm that that details our conversations with Louella, Felice, Claude, Ige, Anson and Clang exploring how food holds history. From heirloom recipes to forgotten techniques, these voices remind us that Filipino cuisine is an archive of survival, power, and memory and that every dish carries stories the textbooks leave out.
The Captain’s Log
Istorya is excited to share a special place-based storytelling collaboration with Exploring Filipino Kitchens. Together, we trace the first part of Galeón through interviews, curated book and video picks, and chef notes on the dishes that carried across oceans.
Subscribe to Exploring Filipino Kitchens podcast here
Starters and Small Bites - Empanada at Escabeche
On The Map: A Journey From Manila to Acapulco and Beyond
Bounty of the Sea: Crabs and Alavar Sauce
Around Manila Bay: Pancit at Kaldereta
Coasts of Northern Luzon: Longganisa
Riches of Cebu: Pochero Cebuano at Torta Cebuana
Desserts: Ensaymada at Flan de Leche
This experience is the result of many partners who not only opened their doors to us, but also share in Istorya’s mission to connect and tell the stories of the people in the Philippines.
Big thanks to our historians & culinary experts:
Felice Prudente Sta. Maria, Clang Garcia, Claude Tayag, Roberto Villarcabral, Lillian Borromeo, Dindo Montenegro, Jeffrey Lubang, Mary Ann J. Salvador, Art Mojica, Arlene Cortes, Che Enriquez, Tita A’s, Asiong’s, Alfonso, and many more.
Our dinner took place inside Saffron Lounge, a restaurant bringing elevated Asian cuisine and old-school Vegas hospitality into one space.
By day, the team focuses on thoughtful dining. After 10pm, the lounge transforms into a private membership club, with plans for a sushi speakeasy and a redesigned library foyer to make the space even more theatrical.
On their menu you’ll find staples that stay year-round, alongside seasonal rotations. New additions include Oxtail Fried Rice, Cucumber Salad, Short Ribs, and Kimchi Fried Brussel Sprouts.
Thank you to our…
HOST RESTAURANT
Featured Sponsor
Featured Sponsor
Dear Flor is the first Filipina-owned company making infused gummies with bold Filipino flavors like ube, calamansi, and buko pandan. Founded by Lisa Reid and Brian Reid, Dear Flor is sharing Filipino culture with the world, one flavor at a time.