Pancit Molo, Binignit highlight Filipino flavors at World Expo 2025 in Osaka

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December 16, 2025 | 12:00pm

MANILA, Philippines — Two Filipino merienda favorites, Pancit Molo and Binignit, took centerstage when they were featured in the Philippine Pavilion of the recently concluded World Expo 2025 Osaka held in Osaka, Japan.

The result of a special collaboration between Hain and Via Mare, which is The Philippine Pavilion’s official concessionaire, the special limited-time-only menu was put together by Hain’s Chef Angelo Comsti as a way of showcasing new flavors in the pavilion’s cultural showcase.

Comsti crafted the menu to highlight classic flavors that bring comfort to the palate and carry with them stories of home and heritage.

On Pancit Molo, he said, “It is more than just a dumpling soup. Years ago, I visited a friend in Iloilo, and we went down a rocky alley that led to a small compound. At the end of it, I saw women folding dumplings by hand, hundreds of them. When we finally ordered a kaldero-ful of Pancit Molo, it came steaming, fragrant with spring onions, and brimming with comfort. That memory stayed with me, and I wanted the Expo visitors to experience it, too.” 

His second dish, Binignit, is a sweet stew of tubers, fruits, and glutinous rice simmered in coconut milk that originates from the Visayas. It is commonly known as Ginataang Halo-Halo in Manila, although its ingredients vary depending on who cooks it, and so does its name.

“No two versions are exactly the same,” Comsti explained. “Some families add tapioca, others drop in bilo-bilo, which are chewy rice balls like mochi. It’s a dish shaped by availability, preference, and tradition. For me, that adaptability mirrors the Filipino spirit: resourceful, communal, and always generous.” 

By featuring these dishes, the Tourism Promotions Board (TPB) Philippines continues its mission to showcase the country’s gastronomic diversity as part of the Pavilion’s theme, “Nature, Culture, Community: Woven Together for a Better Future.” 

“Food allows us to tell our story in the most relatable way,” said Maria Margarita Montemayor Nograles, TPB chief operating officer and secretary general of the Philippine Organizing Committee for Expo 2025. “Through collaborations like this, we bring not only flavors but also the traditions and human connections behind them. It’s a taste of the Philippines that lingers far beyond the table.” 

The collaboration strengthens the role of Via Mare as a culinary window into the Philippines, offering visitors a taste of dishes rooted in regional memory and identity. It also underscores TPB’s commitment to advancing gastronomy tourism as a pillar of the country’s cultural brand. By partnering with chefs, local enterprises, and cultural advocates, TPB brings to light the Philippines’ regional diversity and culinary creativity, thus ensuring that the nation is remembered not only for its landscapes and leisure but also for its rich gastronomic experiences that bring people together. 

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