The ’ber months are here. This means it’s once again the season for parties galore! The much-anticipated countdown leading up to Yuletide in the Philippines is imbued with multi-cultural festivities from the German Octoberfest to Irish Halloween, as well as all forms of merrymaking. In the limelight, of course, is the Filipino family gatherings. It is, after all, a major part of our DNA to celebrate faith, happiness, love, and family, whenever and wherever we can. These reunions, which are not limited to family get-togethers but usually involve friends as well, are highlighted by potlucks, the communal meal tradition where guests bring their own food. A nugget of knowledge: the term originated from pot-lucke, which signifies, “food provided for an unexpected or uninvited guest, the luck of the pot,” used during the Great Depression in the 1930s.

Nothing brings everyone together better than food. While there are no rules when it comes to what attendees could contribute to a potluck, the next time you get invited to such an occasion, impress everyone with the best meal. These recommendations were made by some of the biggest names in the Philippine culinary industry. You’ll never go wrong ordering what discerning palates enjoy for their potlucks.

Don Baldosano
Linamnam Mnl
My go-to potluck dish would be a perfectly-done palabok. Whatever style palabok, as long as it’s saucy and very savory, will always be a good choice. I also love how pancit gives this notion of a feast or a celebration, that’s why it is the perfect potluck for me. I always go for the classic, Aling Tonang’s, a delicate yet extremely savory palabok consisting of fine thin noodles drenched in umami-rich seafood sauce.

[email protected] | (02) 85320245

Jorge Miguel Mendez
Mōdan Mnl
I usually bring inasal. I would always cook it for potlucks, but if I have no chance to cook, I would buy from Bacolod Chicken Parilla at Scout Reyes, Morato, in Quezon City. That’s my family’s and friends’ favorite food. No one’s going to say no to inasal, even me!

@bcdchickenparilla | 0968 228 4716

Raul Montano Fores
Made Nice
I usually bring a stew like adobo or boeuf bourguignon because it’s hearty and easy to share. I never order. I make it myself.

09171836423

Kevin Navoa
Hapag
I usually bring laing to a potluck. I’d cook the laing myself just because it is one of my favorite dishes to make. It takes a while though, but always worth it. Surprisingly, not many people make laing or have them for potlucks. It is also the best to bring for foreign visitors.
Author’s note: If you want to try Nav’s laing, it is available at his restaurant.
 

hapagmnl.com | 0919 430 6144

Thirdy Dolatre
Hapag
For potlucks, I would always prepare a Filipino-style paella that has loads of toppings. I think this is a great potluck dish for various reasons but mainly because we [Filipinos] love our rice. Second, we can top it with what’s easily available in the market, from vegetables to chicken, fish to seafood, and meat. 

If I’m not in the mood to cook, I always book my go-to JT’s manukan for some freshly cooked chicken inasal. They also have catering that gives you a lot of bang for the buck.

jtsmanukangrille.com | (02) 721 9025

Josh Boutwood
Savage
I don’t get invited to potlucks. True story. Theoretically speaking, I would bring probably some grilled meats and pasta salad. I love the contrast between the smokey meat and the bright acidic pasta salad. The meat would come from Savage and I’ll have my wife do the pasta salad. She makes the best one.

[email protected] | 0915 333 9546

Rafael Jardeleza Jr.
Iloilo
Depending on the celebration, I generally cook the dish myself. For merienda cena, pork barbecue, spaghetti, and morisqueta tostada. For lunch, monggo with pata ng baboy and relyenong bangus. For dinner, callos or legua and paella negra with chipirones.

09176206900

Sandy Daza
Casa Daza
Depends on who I’m feeding. Usually, I’ll bring a pesto dip of cream cheese with feta mixed and spread at the base of a container, topped with pesto and chopped sundried tomatoes. I serve it with Melba toast. Other times, I do pochero with my own eggplant, saba, or garlic sauces.

[email protected] | @sandydaza

Kalel Chan
Raintree Restaurants Group
I’m biased. I just typically get food from friends and family. I love platters, from barbecue to shanghai, and even birthday spaghetti platters. But if I really had to cook, I’d prepare easy Hainanese chicken and Thai beef curry. That is when I am not busy, but if it’s too much of a hassle, I buy from Amber’s.

amberdelivery.com

Tina Legarda
Bamba Bistro
It’s usually automatic that my friends assign me to the salad course, knowing that meant I’d bring the “Tindahan ni Maria” salad of Bamba. Another that I usually like making for potlucks is this duck mushroom paella that’s topped with grilled peaches and served with gremolata. Other fun favorites by my neighbors in the south area are Mandarin Garden BF for dim sum (they have really good siomai), Uncle Moe’s Shawarma Hub kebabs with buttered rice, Mang Raul’s BBQ Haus barbecue, and my mom’s chocolate monster cake.

Mandarin Garden BF - (02) 8294 3466 | Uncle Moe’s Shawarma Hub - [email protected] | 
Mang Raul’s BBQ Haus 0920 289 7778 | Bamba Bistro - [email protected] - (02) 85197097