07/04/2026
FEATURE | CLARK SERVES HERITAGE TO DRIVE TOURISM
Bringhe steaming in clay pots, sisig sizzling on iron plates, tibok‑tibok melting sweetly — Clark opened Filipino Food Month 2026 with Kapampangan heritage on the table.
Food became the language of unity as 147 guests — officials, chefs, entrepreneurs, and cultural leaders — gathered at Nayon sa Clark to celebrate Filipino identity through cuisine.
The theme “Pamangan: Pamana Qñg Dulang – Savor the Flavors of Metro Clark” aligns with the national observance of Filipino Food Month under Presidential Proclamation No. 469, s. 2018. The initiative is part of Clark’s broader strategy to diversify tourism beyond meetings and events, positioning food as both cultural asset and economic opportunity.
CDC President and CEO Atty. Agnes VST Devanadera and CDC Chairman Atty. Edgardo Pamintuan led the launch, joined by DOT and DTI Region III officials. “Food is not just nourishment — it is culture, passion, and identity,” Devanadera said.
The Food Showcase featured heirloom dishes from Metro Clark LGUs — Porac, Angeles City, Mabalacat City, Capas, and Tarlac — alongside Clark hotels. Highlights included burong nasi (fermented rice) with mustasa (mustard greens), ampalaya (bitter melon), and talong ; pindang damulag (cured carabao meat); kilayin (pork and liver stew); bistek Kapampangan (Kapampangan beef steak); bulanglang (vegetable soup with guava broth); sisig (chopped pork dish, sizzling style); tibok‑tibok (carabao milk pudding); and bobotu (steamed rice cake in banana leaves).
Hotels such as Marriott, Hilton, Park Inn, Quest, Royce, Midori, Swissôtel, and Widus presented curated menus blending tradition with modern presentation, showing how Clark’s hospitality sector is embracing heritage as a competitive edge.
The program also rolled out a month‑long calendar of food fairs, culinary tours, and industry engagements designed to strengthen tourism demand and support MSMEs across the region.
(CDC Photos)