A destination wedding in Siquijor isn’t just about stunning beach views and romantic island vibes—it’s also an opportunity to treat your guests to an unforgettable culinary experience! Filipino cuisine is rich in flavor, and Siquijor offers unique local dishes that can make your wedding feast truly special.
Whether you’re planning a grand buffet or an intimate plated dinner, incorporating Siquijor’s local delicacies will not only impress your guests but also give them a true taste of the island’s culture. Here’s a must-have list of Siquijor’s best local dishes to include in your wedding reception menu.
Appetizers & Starters
1. Kinilaw (Filipino-Style Ceviche)
Kinilaw is a refreshing seafood appetizer made with raw fish marinated in vinegar, calamansi, garlic, onions, and chili. Some variations in Siquijor also include coconut milk, adding a creamy and tropical twist to this tangy dish. It’s the perfect way to start your wedding feast, setting the tropical tone of your event.
2. Lumpiang Ubod (Fresh Spring Rolls)
This Filipino classic features heart of palm, shrimp, and vegetables wrapped in soft crepes, drizzled with a sweet garlic sauce. It’s a light and flavorful starter that showcases fresh island ingredients.
3. Pako Salad (Fern Salad)
A refreshing fern salad mixed with salted eggs, tomatoes, and a tangy calamansi dressing, pako salad highlights Siquijor’s fresh produce. It’s a simple yet flavorful side dish that pairs well with seafood and grilled meats.
Main Course
4. Lechon (Roast Pig – A Filipino Celebration Staple)
No Filipino wedding is complete without lechon! While Cebu’s version is the most famous, lechon is a beloved dish across the Philippines, including Siquijor. The island’s version may not have the same commercial reputation as Cebu’s, but locals prepare it with their own blend of island-sourced ingredients, making it a worthy centerpiece for your wedding feast.
For a more Siquijor-specific alternative, try binuog na manok—native chicken wrapped in banana leaves and grilled over charcoal. This dish offers a smoky, juicy, and authentic island flavor.
5. Adobo sa Gata (Coconut Milk Adobo)
This is a local twist on the classic Filipino adobo, where pork or chicken is stewed in vinegar, soy sauce, and coconut milk. The result is a creamy, savory, and slightly sweet dish that pairs well with rice.
6. Linarang na Isda (Sour Fish Stew)
Linarang is a comforting sour fish stew cooked with tomatoes, green mangoes, and native spices. This Cebuano dish is popular in Siquijor due to its rich, tangy flavors, making it a great choice for seafood lovers.
7. Sutukil Platter (Grilled, Stewed, and Raw Seafood Trio)
Sutukil is a traditional Visayan way of preparing seafood in three ways: grilled (sugba), stewed in soup (tula), and soaked in vinegar (kilaw). Offering a platter of sutukil gives guests a chance to experience Siquijor’s freshest seafood in multiple ways.
8. Kalderetang Kanding (Goat Stew)
This slow-cooked goat stew is simmered in tomato sauce, liver paste, and spices, making it a rich and hearty dish perfect for weddings and special celebrations. It’s a popular choice in Visayan and Mindanao wedding menus.
9. Saang (Spider Conch Shells)
Saang is a local delicacy featuring large conch shells, either grilled or boiled and served with spiced vinegar dip. It’s a unique dish that will surely intrigue your guests and give them a taste of Siquijor’s coastal flavors.
Side Dishes & Accompaniments
10. Puso (Hanging Rice)
A staple in Visayan cuisine, puso is rice wrapped and boiled in woven coconut leaves. It’s convenient for outdoor beach weddings as guests can easily grab and eat it with grilled dishes.
11. Ginataang Langka (Jackfruit in Coconut Milk)
This dish features unripe jackfruit cooked in coconut milk with shrimp or dried fish, creating a creamy and mildly sweet side dish that pairs well with grilled meats.
12. Guso Salad (Seaweed Salad)
A light and refreshing seaweed salad mixed with onions, tomatoes, and calamansi dressing, guso salad complements heavier dishes and adds a pop of color to your buffet.
Desserts & Sweet Treats
13. Budbud Kabog (Sticky Millet Rice Rolls)
Similar to suman, budbud kabog is made from millet instead of rice, wrapped in banana leaves and best enjoyed with mangoes and hot chocolate. It’s a delicious local delicacy that’s perfect for dessert.
14. Torta de Siquijor (Siquijor-Style Sponge Cake)
This soft, fluffy cake is made with eggs, lard, and tuba (fermented coconut wine), giving it a unique flavor. It’s a must-try specialty that pairs well with coffee or coconut wine.
15. Cassava Cake
A chewy, mildly sweet cake made from grated cassava, coconut milk, and condensed milk, then baked until golden and crispy on top. It’s a crowd-pleasing dessert loved across the Philippines.
16. Buko Pandan
A creamy dessert made with young coconut, pandan jelly, and sweetened cream, this is the perfect refreshing treat after a hearty meal.
Drinks & Cocktails
17. Tuba Wine Cocktails
Locally fermented coconut wine, tuba can be served as is or mixed into cocktails with calamansi and tropical fruits for a refreshing island-inspired drink.
18. Calamansi Iced Tea
A tangy, refreshing twist on iced tea, made with native calamansi limes, perfect for cooling off in the tropical heat.
19. Fresh Mango & Coconut Shakes
No island wedding is complete without tropical fruit shakes, especially with the sweet mangoes and fresh coconuts found in Siquijor.
Why Include Local Dishes in Your Wedding Menu?
Authenticity – Showcasing Siquijor’s flavors makes your wedding truly unique.
Fresh Ingredients – Local seafood, fruits, and delicacies taste better when sourced fresh from the island.
Memorable Experience – Your guests will enjoy a culinary adventure that complements the beauty of Siquijor.
By adding these local specialties to your wedding menu, you’re not just feeding your guests—you’re giving them a true taste of Siquijor’s culture and hospitality.
