​Here in the Philippines, if you go for a beer, you go for a beer. What you eat with it is secondary, at times even optional.

“Pale Pilsen or Light?” is the first question the server at your local watering hole will usually throw at you. Simple. Perhaps Super Dry on the rare occasions they have it. And if it’s drowning your sorrows you seek, Red Horse is your best friend … or worst enemy.

For pulutan, you ask, “Anong meron kayo?” as if you don’t already know what you want. You go for—as you absolutely must—the usual artery-clogging suspects: sizzling sisig, tokwa’t baboy, crispy pata. If you’re pinching pennies, adobong mani and a rollicking conversation with friends will be more than fine.