The Philippines has been cited as an emerging market for young travelers, with travel forecasted to grow 4.4 percent each year from 2016, and is thus no stranger to exploring new tastes. African and Moroccan cuisines will accustom themselves to the Filipino palate, says Llena Tan-Arcenas, San Miguel Pure Foods culinary services manager. Chef Obieta says these cuisines heavily use spices, also a characteristic of local cuisine.
The ease of travel leading to increased immersion in other cultures promotes receptiveness to new flavors, already evident in the way Filipinos support Indian and Mediterranean cuisines, adds Tan-Arcenas. Well-traveled chefs are expected to incorporate global cooking techniques, notably sous vide (low temperature cooking in water to preserve more flavor), enhancing the dining experience
