Filipino food in Toronto: sisig, lechon, kamayan and where to go

How to order Filipino food in Toronto, what a kamayan feast is, and the kitchens worth knowing. Every place with its own phone number.

Filipino food is having its moment in Toronto, and the kitchens are clustered up in North York and out in Scarborough as much as downtown. It is a cuisine built on sour, salty and rich, and it rewards a table that orders to share.

What to order

  • Sisig is the gateway: chopped pork (often from the head and cheek), crisped on a sizzling plate, sour with calamansi, sharp with onion and chilli. Get it with rice and a cold beer.
  • Lechon is roast pork, and lechon kawali is the crispy-skinned belly version. If a place is known for its lechon, that is the order.
  • Adobo is the national dish, meat braised in vinegar, soy and garlic. Simple, and every family swears theirs is right.
  • Kamayan is the feast: no plates, no cutlery, food laid out on banana leaves and eaten with your hands. Book ahead, bring people, and come hungry.
  • Halo-halo is dessert: shaved ice, sweet beans, jelly, leche flan, ube. It looks chaotic and it works.

North York

Downtown and Scarborough

Before you go

Ring first for a kamayan, which usually needs a booking and a day's notice, and know that the turo-turo (point-point) counters are best at lunch when the trays are fresh. The number on each page is the restaurant's own.

Written by See The Six · kept current from the directory, last checked 2026-08-24


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