Imagine exploring Metro Manila on a motorcycle, following a thoughtfully curated route of carefully chosen food stops, each offering a distinct culinary experience. Think casual Filipino comfort food, smoky street-side barbecue, home-cooked meals at a neighborhood carinderia, and creative interpretations of Filipino cuisine.

Well, that’s SALÓ Motorcycle Food Tour, and I’m glad I decided to stay in Manila last weekend to try this experience.

Founded by Chef Ria Garcia, SALÓ combines her love for food and motorcycling, giving not just tourists but also locals like me a new way to explore Manila’s culinary landscape while beating the traffic.

I tried its flagship experience, SALÓ Signature Ride & Dine, which takes participants to four carefully selected food destinations, each showcasing a different side of Filipino cuisine, from cherished traditions to bold contemporary interpretations.

We met at UHotels in Poblacion, Makati, where I caught up with my friend Kara, who invited me to join the tour, and met the other participants. Chef Ria welcomed us with a briefing, including safety reminders, before we geared up for the ride.

From there, we headed out, leaving Poblacion’s bustling food scene behind as we made our way toward Makati’s central business district (CBD). Did I mention this was my first time riding pillion on a motorcycle in Metro Manila? I’ve always been wary of Manila traffic and its drivers, so this was already an adventure in itself!

Our first stop was Tatatito, which happens to be my client. I’ve been handling its publicity since it opened in February 2022, right in the middle of the pandemic.

The name Tatatito is a playful nod to the Filipino phrase “tara dito,” or “come here.” It is managed by McWilson Restaurant Group, the team behind dining brands such as Tokyo Bubble Tea, Gringo, and Honeybon.

Chef Ria described Tatatito’s cuisine as “Filipino food done right. They did not change it so much but applied their techniques into it.”

We were served beef kaldereta, adobong baby pusit, and tinola-infused rice, all presented on a bamboo tray. SALÓ means gathering around the table to share food, and that was exactly what we did.

I don’t recall ever ordering beef kalderata before. I usually go for my favorite, the 10-Hour Beef Kansi, whenever I’m craving beef. But I must admit, I may have found another favorite!

After Tatatito, we rode past the CBD and crossed the Mile Long Complex, leaving the busy commercial district behind as we made our way into a more residential part of Makati.

By then, I had already grown comfortable riding pillion, thanks to Romnick, who drove me safely from one food stop to another. It also made me appreciate another aspect of SALÓ: aside from promoting Filipino food culture, the tour supports its motorcycle riders through fair compensation for their work.

It’s really good to see a tourism experience that not only introduces people to local food and hidden culinary gems but also creates opportunities for the people who help make these experiences possible.

Our next stop was Aling Bebeng’s Barbecue.

I’m the kind of person who would travel all the way to Las Piñas just to get good barbecue, so I had high expectations. Aling Bebeng’s did not disappoint. We had pork barbecue, isaw, and Chef Ria’s recommendation, chicharong bulaklak. We usually have chicharong bulaklak deep-fried, but this grilled version was surprisingly good, and felt a little less guilty, too!

For me, street-side barbecue is one of the joys of Filipino food culture. There’s something about the smoky aroma of meat grilling over charcoal that draws people in. Wherever I go in the Philippines, if I see smoke rising from an ihawan, chances are you’ll find me lining up!

From the smoky barbecue stop, we hopped back on our motorcycles and crossed the South Superhighway to get to our next destination, which was yet another side of Makati.

Our next stop was Aling Nida’s Eatery, a humble neighborhood carinderia known for its sinigang na pisngi ng baboy, or pork cheek sinigang.

Some of the more adventurous participants even tried pig’s eyes. I passed on that one, but maybe I’ll be braver when I return!

From there, we headed back to Poblacion for our final stop: Lampara, a contemporary Filipino bistro tucked away in the neighborhood and recognized by the Michelin Guide with a Bib Gourmand distinction.

I’d been to Lampara before, but this was my first time trying its desserts. It turned out to be a sweet way to end the tour and a belated birthday treat for Kara, whose desserts came with candles.

We tried their Tres Leches cake, a creamy, milk-soaked sponge cake paired with Filipino flan, fresh mango, chia seeds, and a crisp honey tuile. Their Polvoron was a more inventive take on the familiar Filipino sweet, bringing together toasted corn, coconut, and queso for a delightful combination of sweet, savory, and nutty flavors.

That was where we said our goodbyes and thanked Chef Ria and Romnick for taking us on a culinary ride around Manila. It reminded me that even in a city I’ve known for years, there are still new flavors to discover, new places to try, and familiar streets to see from a different perspective.