Filipino Catering

Three dishes make a Filipino lunch read as Filipino. Chicken adobo is the national braise: chicken simmered in vinegar, soy, garlic, bay leaf, and black pepper until the sauce turns dark and glossy. Pancit is the noodle tray. Lumpia are the thin fried spring rolls that go first at every gathering.

Around those, pick by the room. Chicken inasal is grilled chicken marinated in calamansi, lemongrass, and annatto, a Visayan dish with char on it. Garlic rice goes under all of it. The rice makes the spread stretch.

At a Filipino party the pancit arrives on a bilao, the wide woven bamboo tray, and the table eats from it. Our Filipino catering partners list many dishes two ways: as buffet items priced per person, so adobo, inasal, pancit, and lumpia go out in hotel pans for a shared line, or as individual boxed meals, a protein with rice and a vegetable in one box.

The buffet is the better version of this food, because the sauces want rice next to them. The boxes win when the meeting runs through lunch or the team sits on different floors. Either way, ask for the lumpia in a vented tray and the dipping sauces in cups on the side.

Filipino food leans on pork and fish, and the menus know it. Several of our kitchens list tofu adobo or jackfruit adobo beside the chicken, vegetable lumpia beside the pork, and a vegan pancit made with rice noodles. Adobo is a method, not a meat.

For a mixed room, order the chicken adobo and the tofu adobo, both lumpia, one pancit, and inasal for the grill lovers. Flag shellfish: traditional pancit and some lumpia fillings include shrimp, and patis, the fish sauce, seasons dishes that look vegetarian. Ask what is cooked without it, and say pork-free at booking.

Filipino kitchens used to be hard to find in a catering search because they were small, family-run, and filed under Asian or nothing at all. That is less true now. This page lists every Filipino kitchen on the Zerocater roster, and most of them cook in the Bay Area and New York. The same kitchens appear under AAPI-owned catering, the broader list when the room wants Filipino food one week and Burmese the next.

October has its own page. Filipino American History Month catering covers the kamayan spread and halo-halo. For a chain comparison, our Jollibee catering guide walks through the party packages. CaterAi needs the headcount and a buffet-or-boxes answer, then it plans the order from these kitchens. The full list sits under every cuisine we book.