Clark Freeport Kicks Off Filipino Food Month 2026 with Grand Kapampangan Heritage Feast
Bringhe steaming in traditional clay pots, sisig sizzling on hot iron plates, and tibok‑tibok melting sweetly on the tongue—these were just a few of the sensory delights that marked the opening of Filipino Food Month 2026 at Clark Freeport. The event, held recently at Nayon sa Clark, transformed food into a powerful language of unity, drawing 147 guests including government officials, renowned chefs, entrepreneurs, and cultural leaders to celebrate Filipino identity through its rich culinary heritage.
A Celebration of Culture and Cuisine
The theme “Pamangan: Pamana Qñg Dulang – Savor the Flavors of Metro Clark” perfectly aligns with the national observance of Filipino Food Month, established under Presidential Proclamation No. 469, s. 2018. Clark Development Corporation (CDC) President Agnes Devanadera and Chairman Edgardo Pamintuan led the festivities, emphasizing that this initiative is a strategic move to diversify tourism beyond conventional meetings and events. By positioning food as both a cultural asset and an economic opportunity, CDC aims to elevate Clark’s profile on the global stage.
“Food is not just nourishment. It is culture, passion, and identity,” declared Devanadera during her address. She was joined by officials from the Department of Tourism (DOT) and Department of Trade and Industry (DTI) Region III, highlighting the collaborative effort to promote regional gastronomy.
Showcasing Heirloom Dishes and Modern Innovation
The Food Showcase was a centerpiece of the event, featuring an array of heirloom dishes from Metro Clark areas such as Porac, Angeles City, Mabalacat City, Capas, and Tarlac. Attendees savored authentic Kapampangan specialties including:
- Burong nasi (fermented rice) paired with mustasa (mustard greens), ampalaya (bitter melon), and talong
- Pindang damulag (cured carabao meat)
- Kilayin (a hearty pork and liver stew)
- Bistek Kapampangan (a local take on beef steak)
- Bulanglang (a refreshing vegetable soup with guava broth)
- Sisig (the iconic chopped pork dish served sizzling)
- Tibok‑tibok (a delicate carabao milk pudding)
- Bobotu (steamed rice cake wrapped in banana leaves)
Major hotels in Clark, including Marriott, Hilton, Park Inn, Quest, Royce, Midori, Swissôtel, and Widus, presented curated menus that artfully blended traditional recipes with modern presentation techniques. This demonstration underscored how Clark’s hospitality sector is leveraging heritage as a competitive edge, appealing to both local and international visitors.
Boosting Tourism and Supporting Local Enterprises
Beyond the feast, the program unveiled a month‑long calendar packed with activities designed to strengthen tourism demand and bolster micro, small and medium enterprises (MSMEs) across the region. Scheduled events include food fairs, culinary tours, and industry engagements that promise to engage communities and showcase the culinary diversity of Central Luzon.
This comprehensive approach not only honors Filipino culinary traditions but also drives economic growth by creating opportunities for local businesses. As Clark Freeport continues to innovate, food remains at the heart of its strategy to foster cultural pride and sustainable tourism development.
