Manila Cooking Class: Filipino Meryenda Snacks in Makati

Summary

Filipino snack making in Makati with hands-on class and local stories

You’ll step into a real Manila kitchen and learn to cook classic Filipino meryenda snacks like lumpia and turon with a local host. Expect hands-on practice (and plenty of laughter), all ingredients provided, plus stories behind every dish. You’ll eat what you make together — it’s simple but feels special.

Step-by-step itinerary

Day 1 — Filipino cooking class in Makati

• Join interactive cooking class
• Learn about Filipino food recipes
• Prepare filling noodle dish
• Make savory spring rolls
• Cook sweet Filipino treats

Top questions

Where is the Filipino cooking class held?

The class takes place in Makati, Manila.

What dishes do you make during the class?

You’ll prepare meryenda snacks such as pancit noodles, lumpia spring rolls, and sweet treats like turon.

Is this cooking class family friendly?

Yes, it’s designed for families and suitable for children.

Are ingredients included in the price?

Yes, all food ingredients are included.

Do I need to bring any cooking equipment?

No, all necessary cooking equipment is provided during the class.

Is there a drink included?

A non-alcoholic drink is included with your meal.

Is the venue wheelchair accessible?

Yes, the cooking class location is wheelchair accessible.

Can infants or small children join?

Infants and small children can attend; prams or strollers are welcome.

Is public transport nearby?

Yes, there are public transportation options close to the venue in Makati.

What’s included

Your session includes use of all cooking equipment and fresh food ingredients for each dish you’ll make together. A non-alcoholic drink is served with your meal before you head out again into bustling Manila streets.

What’s the experience like?

We shuffled into the kitchen right off a busy Makati street, still half-distracted by the jeepneys honking outside. Aprons were waiting for us — bright, a little stiff, but they did the job. Our host, Ate Liza, grinned and handed me a wooden spoon that felt heavier than I expected. “Today we make pancit,” she said, and honestly, I was more nervous about chopping onions in front of strangers than anything else.

The air filled up quick with garlic and something sweet — maybe brown sugar? — as we started mixing up the meryenda snacks. There was this moment when Liza showed us how to roll lumpia just tight enough (mine looked like tiny pillows instead). She didn’t mind; she just laughed and told a story about her own first try as a kid. The room got loud with everyone talking at once, someone’s phone buzzing on the counter, oil popping on the stove. I kept sneaking tastes when nobody was looking.

I didn’t expect to like turon so much — fried banana wrapped in crackly pastry, still hot from the pan. We sat around the table after, eating what we made and sipping cold calamansi juice. Liza asked where we were from and somehow it turned into a whole conversation about food back home versus here. It was humid outside but inside it just felt… easy. I still think about that first bite of pancit — soft noodles, salty-sweet sauce, everything blending together.