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It’s an exciting time to be in Manila — our economy is growing, Filipinos are being recognized as world-class talents and Filipino cuisine is coming into the limelight.

I’m happy that the top Filipino chefs in the country are opening Filipino restaurants (instead of serving continental cuisine) that we can be proud of. Hopefully, we can soon export the authentic Filipino Food experience in every corner of the world.

Here’s what we think of Chef Fernando’s ARACAMA Filipino Cuisine…

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Aracama combines traditional Filipino interiors with classy, modern aesthetics. The wooden chairs, tables and flooring, and the accent plants give it a cozy atmosphere. The bar and DJ booth provide a contemporary touch.

Who would have imagined that the former Embassy would be transformed into a high-end Filipino restaurant?

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ARACAMA Menu: Sumsuman . Appetizers, Sopas & Ensaladas, Baboy . Pork | Karne . Beef, Manok . Chicken, Isda . Fish, Gulay . Vegetables, Kanin . Rice | Postre . Desserts, Cafe . Coffee

I like the Visayan focus of the menu with highlights of Negrense and Ilonggo cuisine.

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There are three VIP rooms that can accommodate around 10-12 people each, and can be joined together to create a big function room for 30-40 people.

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Laswa (P250 +10% service charge). Visayan vegetable & shrimp soup ~ simple, fat free, delicious.

My mom liked this healthy Visayan dish called Laswa, a humble probinsyano soup given a classy focus. It tasted really clean and was a good starter in lieu of the salad.

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★ Salpicao de la Casa (P290 +10% service charge). 24-hour Sous Vide beef riblets in black pepper sauce & garlic chips.

We loved the sous vide Salpicao cuts — very soft and full of flavor. Although, pairing it with crostinis seemed slightly off.

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★ KKK (P120 +10% service charge)Kalkag Kalo Kalo with dried baby shrimps, garlic & green onions.

We recommend that you order the buttery Kalkag rice to go with the Salpicao instead.

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Tambo (P195 +10% service charge). Ilonggo-style bamboo shoots with shrimps, coconut milk & saluyot.

I personally can’t take the smell of bamboo so I’m withholding judgment on this one. I guess this hard-core Filipino dish is an acquired taste.

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Kare Kare (P395 +10% service charge). Ox tail & tripe stew with ground peanuts, vegetables & chicharon loaded bagoong.

Unlike in other restos, Aracama’s Kare Kare was served deconstructed. Its sauce was on the watery side (not thick) and it had a more butter-y than peanut-y taste. Good to share for 2-3 people.

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The roasted eggplants and the steamed banana heart were delicious. But what made the Kare Kare awesome was the sweet home-made bagoong fish sauce. Although it had a slight malansa taste, it complemented the entire dish (and did not overpower it).

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Dulce Gatas + Bunuelos (P200 +10% service charge). Caramelized gooey dulce de leche with warm fried pastries.

The best part in Aracama? The desserts. 🙂

We loved this big serving of cream puff-like balls, which were nice and crisp outside while soft and tasty inside.

Aracama Filipino Cuisine-21.jpgThe fried treats were served with a can of sweet condensada for our dipping pleasure. 🙂

Tip: This dessert is best paired with the chocnut ice cream. 🙂 This is how we like it — no holds barred on dessert. Hehehe!

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Chocnut Ice Cream (P120 +10% service charge). Fernando’s Famous Sari Sari Store treat flavored ice cream.

You can now satisfy your Chocnut Ice Cream craving in Aracama!

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Congrats to Chef Fernando Aracama for creating a classy Filipino resto with flavorful Filipino dishes! It certainly is a good place for a weekend lunch celebration (like for Father’s Day) or a cool dessert/bar ending for your weekend gimik.


ARACAMA Filipino Cuisine
Unit C, The Fort Entertainment Center, Global City, Taguig, Philippines 1634
Telephone: +632 519-6815
Mobile: +63917 861-2702
Email: [email protected]
Operating Hours:
Monday to Sunday, 11am to 2pm (Lunch) and 5pm to 2am (Dinner)

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Full Disclosure: Nothing to disclose. We paid for our meals. We are not connected with the establishment or any organization marketing the restaurant.

P.S. The English slang-speaking bartenders and servers were a bit off — maybe a holdover from the Embassy days?

P.P.S. The three leading Modern Filipino Restaurants are located in BGC: Chef Laudico’s Filipino Bistro, Chef Bruce’s Chef’s Table and Chef Fernando’s Aracama Filipino Cuisine. Which one is the most awesome for you that you think we can export out of Manila?