INTERNATIONAL CUISINE TASTE OF ASIA PHILIPPINES Pearl of the Orient
INTERNATIONAL CUISINETASTE OF ASIA
PHILIPPINESPearl of the Orient
PHILIPPINES “PEARL OF THE ORIENT”
Occasions are an opportunity to celebrate. Filipino Cuisine combines Spanish-Mexican, Chinese, Indian,
Japanese, and even American influences that have affected the regional cuisines of different ethnic groups in the Philippines.
Food and cooking are based on soy sauce or vinegar as both methods enable food to stay fresh without refrigeration.
FILIPINO Cuisine has gained a lot of attention, owing to the diversity of regions in its vast archipelago. From the northernmost part of the south, extending east to west, rich dishes vary in taste, texture, traditional cooking methods and even implements, the name vary depending on the region
Ritual foods are served in some remote areas. Because of American influence spoon and fork are used as
eating utensils.;
WHAT MAKES PHILIPPINES CUISINE PHILIPPINES
The way we cook our Food
Eating to our hearts content
Ingredients Used
REGION 1 “ILOCOS REGION”
Known as Ilocos region, composed of four (4) provinces; Ilocos Sur, Ilocos Norte, La Union, and Pangasinan
People are known for being Frugal (also considered as the thriftiest race in the country)
Dialect used are Ilokano, Pangalatok, and Bolinao They are known for being hardworking, brave, cheerful
and simple. It is essential for them to show “panagdayaw” (respect for
the sensitivities of others) they tend to speak about themselves in the humblest term
They value the fruit of their labor and are wise in spending the money they earned.
They are very much meticulous when it comes to clothing. It is very much important to ask permission first before
marrying their partners Most people are engaged in farming Known also as the Land of “Bagnet” (a delicious lechon
kawali dip fried meaty ribs Main product coming from theme are “tobacco” The simplicity of Ilocano cookery is its own virtue. Bitter-
flavored dishes.
FAMOUS DISHES Pinakbet Dinendeng or Inabraw Bagnet Vigan Longganisa Katuray Poqui-poqui- eggplant omellete Ar-arosip- grape seaweed Dinakdakan Sinaglao- Vigan version for Sinigang Warek-warek- Grilled pork head with liver Ararawan- Crickets cooked with tomatoes and bagoong (exotic
dish) Adobong Abuos- are mountain ant egg (exotic dish) Basi- fermented sugarcane juice Dinuguan- Dinardaraan Ilokano term
COMMON INGREDIENTS USED
Ginger- LuyaTomato- SamatisEggplant- TarongString Beans- UtongPatola- KabatitiPalang –SigarilyasParya- Ampalaya
HOLIDAY CELEBRATIONS
Dinaklisan Festival- Panagdaklis is an ethnic way of cathing fish used by the fisherman of Currimao.
Kangayedan Festival
REGION II TILAPIA CAPITAL OF THE PHILIPPINES
One of largest region in the Philippines in terms of land area, composed of five (5) provinces; Batanes,Cagayan, Isabela, Nueva Vizcaya and Quirino
Dialect used are Ilokano, Ibanag, Ivatan, Itawis, Gaddang Isabela is known as the rice granary of the North. Wide life is unique and said that “Flora and Fauna” are
Extinct.
FAMOUS DISHES
Guinataang Alimasag (Batanes) Rice Cakes Pinakbet Pansit Cabagan Tapang baka Ginisa Nga Agurong Tuguegarao Longganisa “Tugue” Pancit Batil Patung- Batil means mix and patung means
topping
Pinakuffu- a fried malagkit riceKinilnat- an Ilokano salad made with
leaves, shoots, blossoms, or the other parts of plant are boiled and drained and dressed with bagoong.
Binignit- dessert soup made with coconut milk, tubers such as purple yam, sweet potato, jackfruit, Sago and Tapioca pearls.
COMMON INGREDIENTS USED
Coconut MilkGarlicOnionMalagkitLudong- fish used to cook in Cagayan
REGION IIITHE RICE BASKET OF THE PHILLIPINES
Composed of Aurora, Bataan, Bulacan, Nueva Ecija, Pampanga, Tarlac and Zambales
Fiesta were occasions to flaunt the of food fare. Popular dishes include Paella, Menudo, Mechado, Adobo,
and Bringhe. There is a saying that: Nung mabuluk ya gamat ing
ginawang buru, ularan de iti” (If buru maker has foul-smelling hands, his buru will become fodder for maggots)
Pampanga and Bulacan are higly reognized for its sweetened delicacies and well prepared courses.
Dialect used are Ilocano, Tagalog, Kapampangan and Zambal
Consider as the animal raising as their main industry
Fermented crabs, Fermented frogs (tugak), fried mole crickets(kamuru), Durun (grasshoppers) (exotic dishes)
Tibok-Tibok (Maja-blanca) Bringhe- special rice prepared with coconut milk and
turmeric (symbol for plenty for bride and groom) Paella Bulanglang Tidtad- the local Dinuguan (Tinumis in Kapangpangan) Buru- fermented rice Utak Babi- (pigs brain) served like omelette Sinampalukang Manok Ukoy- Shrimp Fritters Tamales- Boboto
FAMOUS DISHES
FAMOUS DISHES
Binagoongang Baboy Lechon Arroz Valenciana Sugpong Hamon Sinigang Pangat Pork Ham Goto Halo-halo Pinaupong Manok Sweet Delicacies
COMMON INGREDIENTS
Ginger Igat Palos Carabaos Milk Guava, Mango, and
Santol, Kamias Gurami- fish looks like
Tilapia Dayap Ayungin- like Maliputo in
Taal Lake Talimusak- small
appearance like Biya
Sitaw- Kamangyang Munggo- balatong Talong-Balasenas Itlog- ebun or ebon Itog na maalat- ebun
maluto Bagoong alamang- bagok Binatog na Mais- balitog Shrimps- balo-balo Pork- babi Larang berdi – Green
Chili
REGION IV “LAND OF THE NATIONAL HEROES”IV-A CALABARZON AND IV-B MIMAROPA
CALABARZON ( Cavite, Batangas, Laguna, Rizal and Quezon) MIMAROPA –( Marinduque, Occidental Mindoro,, Oriental Mindoro,
Palawan, and Romlon) Southern Tagalog; known for Fantastic beaches, Known for hot spring Known as one of the best dive spots, scuba diving Known for Moriones festival Palawan considered as the largest province of the Philippines
“known as Green Island” in relation to being eco friendly as it has been declared as nature sanctuary of the world.
Home of worlds smallest Volcano (Taal Volcano) Marinduque is known as of the country’s wedding destination.
FAMOUS DISHES Bulalo, Lechon kawali Kapeng Barako Lomi, Pancit Luglog, Pancit Puso, Pancit estacion, Pancit
habhab, Pancit buco Quesillo – Kesong Puti Buko Pie, Tamales, Buco salad Palutang – Palitaw Tinapa- one of the oldest Industry in Cavite Tochong Bangus- (Tocho-like tofu) Fideos- similar to beef mami (Sopa de Fideo-Mexican Soup) Egg Foo Yung- Chinese inspired (scramble eggs filled w/
patola and crab meat topped with brown sugar) Waknatoy- (from Rizal) meat combined w/ potatoes,
sausage, cooked in TBS (tomato-base-sauce)
Inad-ad – Ginadgad na manga Kulao- Caviteno term for tokwat-baboy Insalata Bagoong, Sinaing na Tulingan, Dinuguan or Tinumis Ginataang Pinaldok- similar to pinindot of Batangas(cooked in
coconut milk, glutinous rice, Panocha, jackfruit, sweet potato and saba banana
Sumang magkayakap Lukban Longganisa Budin- is a soft almost jelly-like cassava cake Relleno, Galantina, estofado, tinola, menudo, jardinera Tuba- native drinks Ginataang Langka (IV-B) Tinumis na Puso ng Saging (IV-B) Ginataang Gabi na may Dahon ng Balenghoy (IV-B)
COMMON INGREDIENT USED
Coconut milk Balatong- Monngo String beans Garlic Onion Ginger Ampalaya Malipato- like Ayungin Eggplant Okra
REGION-V “BICOLANDIA” “LAND OF THE COCONUT”BICOL REGION
Inhabitant are called Bicolanos Land of “Hemp” locally known as “abaca” Famous because of Mayon Volcano which is
found in Albay Naga City is the Religious center of Bicol
Region They speak Cebuano, Tagalog and Bikol They are fond of eating spicy foods, foods are
general lt spicier and richer than the other regions.
FAMOUS DISHES
Laing or Pinangat also known as Natong Bicol Express- every once choice Kinunot- dspicy appetizer, prepared with pagi or stingray meat
and kalunggay or malunggay Sinapot- banana dish also known as maruya or baduya Guinataang labong, Ginataang Puso ng Saging, Tilmok- bicolano term for coconut meat Ginataang Santol, Sigarilyas sa Gata Pancit Bato Binirubid or Pinilipit- a sweet dish, deep fried rice flour with
coconut milk glazed with brown sugar (Pilipit) Pili, and Yema azucarada,
COMMON INGREDIENT USED
Coconut Milk Chili peppers Panocha Taro, Taro Leaves, String beans Bamboo Shoots Lato Banana Blossoms Seafoods Meat Corn
REGION VI- WESTERN VISAYAS KANLURANG KABISAYAAN
“LAND OF SWEET MANGOES”
Composed of Aklan(Pina Fiber, Rambutan Center for Asia), Antique (Gemstone of the country), Capiz (Seafood Capital of the Philippines), Guimaras, (Mango Country) Iloilo (food Basket and Rice Granary of Western Visayas) and Negros Occidental (Sugarlandia)
A combination of interesting and Natural Beauty Dialect used are kiniray-a, Aklanon and Hiligaynon One of the richest regions interms of natural resouces Known also for sweet foods
FAMOUS DISHES
Baye-baye- dessert made from toasted pinipig, coconut water and grated young coconut
Binagol or Binangol- sweetened shredded gabi tuber with coconut and condensed milk then cooked in cocconut shells and wrapped in banana leaves
Bocarillo-eastern visayas made from sweetened grated coconut with eegs and milk
Budbud pilipit- glutinous rice delicacy cooked with coconut milk. (similar to suman)
Ginataang Pinipig- native dessert of fresh green pinipig cooked in coconut cream and mixed cubed gabi or taro roots, sweet potatoes, jackfruit and saba saging
Bukayo
La Paz Bachoy (Ba-Chui Pieces of meat in Chinese)- noodle soup garnish with pork innards, pork cracklings and vegetables
Pancit Molo- adaptation of Chinese wonton soup Chicken Inasal (cooked over fire)- Grilled chicken,
marinated in local herbs and spices Chicken Binakol- chicken delicacy uses young
coccnut juice as broth Piaya- Flat unleavened bread filled with mozcovado
sugar Biscocho- toasted bread covered with buttermilk (fil.
Version of Spanish bizcocho) Pinasugbo- crunchy treat, made from thinly slice
unripe bananas deep fried in brown sugar.
COMMON INGREDIENT USED
Seafood's Garlic Mangoes Onion Sugar Eggs Pineapple Bananas Coconut Milk Vinegar Pig’s feet Chili Bangus Chicken Meat Spices Sinamak- (dip) –Vinegar, Garlic and Chili
REGION VII CENTRAL VISAYASHEART OF PHILIPPINES COMMERCE AND HISTORY
Consist of four Province Bohol (one of the country’s prime travel destination), Cebu (largest and oldest city in the Philippines often called Queen City) Negros Oriental, and Siquijor (known for its mystical nature, Legend has it that the island was once underwater Spaniards named it “Isla del Fuego or Island of Fire)
Known or called Visayan; they are adventurous, happy go lucky, independent, love to go to other places, music lover
Home of the worlds-famous Chocolate Hills Home of the worlds smallest primate “Tarsier”
FAMOUS DISHES Suman sa Latik- made with glutinous rice and topped with a syrup
made from coconut milk and Panocha Tinola- meat or fish boiled with vegetables and spices Utan – tinola dish but coconut milk is added Sinugba- barbeque, Kinilaw Sea urchin, seaweed prepared as kinilaw same with Boiled
vegetables mixed with guinamos Cebu Lechon Sweet delicacies- Peanut kisses, calamay, bibingka, biko, torta,
and Broa, Binuhang gabi- stuffed taro root recipe Inday-inday-snack made of glutinous rice and coconut Kalkag- tiny shrimp, lightly salted and dried
COMMON INGREDIENT USED
Coconut Sugarcane Seafood's Chicken Panocha Corn Cassava Garlic Brown sugar Sambag- Tamarind
REGION VIII EASTERN VISAYAS“FINEST FOODS AND HIGH CLASS CUISINE”
Consists of Islands of Leyte (known for dive sites) Samar (plenly of historical sites and atural resources), and Biliran (Known to possess the clearest and sweetest tasting water)
National folkdance originated from the region Kuratsa famous culture dance among Warays, a danced
during feast celebration and special gatherding. Most of the people are music lover Region are famous for sweet tasty desserts Sweetest Honey are found in this region They offer a popular drink called “Bahalina” coconut
wine
FAMOUS DISHES
Binagol- sweetened taro pudding with nuts Chocolate moron- Variety of suman, blends with glutinous rice
with native chocolate Eggplant Paksiw Lechon (stuffed lechon), Chicaron Kalamay, Pastillas, Sundot Kulangot, Bibibngka Pinangat Balut- 17 day old ducks egg Batwan- local version of grape prune, dehydrated batwan,
sweetened and dried Bocarillo- version of bokayo or sweetened young coconut,
addition of milk and sugar as sweetener comes with variety of flavors (plain, cheese, durian, apple, lemon, peanut, and langka)
Biti- cooked rice then dried. Rice is fried then coat with sugar
COMMON INGREDIENT USED
Rice, Glutinous rice Corn Coconut Sugar Milk Honey Raw Peanut Atsuwete Garlic, Onion, Salt, Vinegar, Pepper
REGION IX“LAND OF EXOTIC MELTING POT OF ETHNIC LORE,
CULTURE AND NATURAL RESOURCES
Previously known as Western Mindanao composed of Zamboanga del Norte, Zamboanga del Sur and Zamboanga Sibugay
Consider as the eco-tourism hub of the Philippines (Northern Mindanao)
Zamboanga is noted as the Sardines Capital of the Philippines
Dialect used are Cebuano, Iloggo, Maguindanao, Boholano, Ilocano and Chavacano
Chabacano- a spanish term means “poor Taste”
FAMOUS DISHES
Curacha- mixture of giant crab, and lobster (boiled or steamed) found only in Zamboanga
Tiula Itum- Itum means black a black soup or broth usually served hot and spicy, and the hotter and spicier the better.
Adobo rice- Glutinous rice mixed with spices Curried Chicken with Coconut milk (Curry Manok Iban Talum) Sinigang, Seaweed Baked clams- clams topped with butter and garlic Green Mango con Bagon Gata- topped with bagoong blended with
coconut milk Satti- local favorite BBQ similar to Malaysian satay
COMMON INGREDIENT USED
Rice, Glutinous rice Coconut Sugar Chili Seafood's Mango Garlic, Onion, Salt, Vinegar, Pepper
REGION X NORTHERN MINDANAOWEALTH OF NATURAL RESOURCES
Composed of Camiguin, Misamis Oriental, Lanao del Norte(known for its abundant water resources), Bukidnon and Misamis Occidental
Garden of Eden of the Philippines ( Camiguin) Home the Philippine Eagle (Bukidnon) Marriage are arranged (Buya) having more than one
wife is practiced by those who can afford to support more wife. (Duay)
Cuisine has a strong Malay of influence Known for the Plantation of Pineapple
FAMOUS DISHES Roasted Suckling- commonly known as lechon Kare-kare Fish Kebabs Greaseless Peanuts- (Iligan City) Turones de Mani- finely crushed peanuts with honey (CDO
Cagayan de Oro) Sampayna- dinuguan style recipe which used dried oregano
and banana heart Sinugba- grilled pork Kinilaw- raw fish Bas-Uy- Pork and Liver with vegetables Humna na Nangka- make from unripe jackfruit instead of pork Binaki- delicacy made of grated young corn with milk and
sugar wrapped into corn husk
COMMON INGREDIENT USED
Tomatoes, Onion, Ginger, Galic Kalamansi juice Ginger leaf, Tanglad Leaf, Turmeric leaf, Oregano leaf Salt Fresh Alimasag Coconut Milk Pork Liver
REGION XI DAVAO REGION“CENTER FOR TRAVEL AND TRADE”
Southern Mindanao is composed of Compostela Valley, Davao del Norte, Davao del Sur and Davao Oriental.
Davao City is the center of travel and trade in the Southern Philippines, known for the exotic fruit 'durian', the Waling-Waling orchid, the Philippine Eagle and Mt. Apo, the highest peak in the country.
Melting pot of various culture Friendly, they share a fierce of pride in their home and
heritage. Known for its prized fruit called “Durian”
FAMOUS DISHES
Kinilaw na Tuna Sinuglaw Sinugbang Panga –grilled Tuna Jaw Sinugbang Nokus- grilled Squid Sinugbang Liempo- grilled Pork Belly Sinugbang Bihod- grilled Tuna Fish Roe (male Tuna) Sinugbang Bagaybay- grilled Tuna Fish Roe (female
Tuna) Durian, Pomelos and Mangosteen Pizinena- a goat meat (Maguindanao’s pride) Paklay – vegetables dish
COMMON INGREDIENTS USED
Seafood's Coconut Corn Malunggay Garlic, onion, ginger Vinegar, soy sauce Goat meat
REGION XII CENTRAL MINDANAOSOCCSKSARGEN
Central Mindanao is known in history as the site where the Muslim faith was introduced. It is composed of South Cotobato, Cotabato, Sultan Kudarat,Sarangani and General Santos
North Cotobato is a province with diverse, ethnic groups. It is a wildlife haven with places such as New Israel, known for its tame monkeys, Pisan Cave, which has a variety of bats and snakes, and Flortam Hot Spring, dubbed the 'Fountain of Youth' for its healing powers.
A site of the big Pineapple plantation owned by Dole Philippines(South Cotabato)
FAMOUS DISHES
Aroan- Maranao term for mudfish Piarun- (Piyar-ren) Ginat-an Manok with Duyaw and Siling Labuyo Piyaren a Manok- boil until dry Pisasawan a Manok- Prepared with coconut milk soup
also called Pisinina Bangsi Chorizo, Afritada, Buttered (Bangsi is a flying
fish) Kinilaw and Sinigang na Tuna
COMMON INGREDIENTS USED
Coconut Garlic, Onion, Ginger (Duyaw) Seafood’s Chicken Chili pepper Kalawag – yellow food color Tomatoes Star anise Lemon grass
REGION XIII CARAGA REGION“LAND OF BRAVE AND FIERCE PEOPLE)
Consist of Agusan del Norte, Agusan del Sur, Surigao del Norte and Surigao del Sur.
Caraga originated from Visayan word “kalag” soul or people and “An” meaning land
Blessed with natural features (i.e. Marine species, and exotic birds
Butuan City – Capital of Agusan Del Norte
FAMOUS DISHES
Bibingka, Galapong, Ube, Biko, Tikoy with Latik, Kalawa ube, cassava buko and Galapong ube.
Pomelo, Jackfruits, Banana, Lanzones and Durian Udong – Noodles Tamilok- exotic marine foods Daing at Manggang Hilaw with Bagoong Dried Dalag Sayongsong- delicacy mix with glutinous rice, ordinary
rice, peanuts, brown sugar and coconut milk
COMMON INGREDIENTS USED
Seafood’s Coconut milk Sugar Glutinous Rice Ube Nuts Rice
CORDILLERA ADMINISTRATIVE REGION (CAR)
Composed of Abra, Apayao, Benguet, Ifugao, Kalinga and Mountain Province
Characterized by rugged, cloud-capped mountains with pine trees, wild flowers and mountains steams and are home of the ethnic goups
Ifugao is best known for its rice terraces using their hands and woods at tool
Known for their unique musical instrument It was taboo to kill or hunt Civet Cat also called
“alimaong, musang or silay” It is important for them to pass down food knowledge
from generation to generation
FAMOUS DISHES Sabeng- a soft glutinous and salty liquid food Etag- smoked pork neck, chop, cured in salt often served
with vegetables or beans then dip in hot sauce or vinegar Pinikpikan- chicken dish with bok-choy, etag, and sayote
(prepareing it with vegetables such as ginger then it becomes a version of tinola)
Kintoman- type of rice by Itogon Tribesmen usually red but brown and black varieties also exist
Pinuneg- blood sausage made from pork and pigs innardsmix with kintoman rice, garlic, vinegar and spices all incased in pigs intestine
Exotic meat includes goat and dog in traditional dishes Patopat- sticky rice cake wrapped in banana leaves Linapet – steamed rice cake with roasted peanuts as filling
Strawberry Jam Peanut brittle Lemon meringue pie Blueberry jam Bina-0d- Pampango version of Tamales Fried Beetles – also called as abubua, kukut and abeb
cooked in vinegar and salt then fried. Roasted or boiled termites egg
COMMON INGREDIENTS USED
Glutinous rice Rice Pork Beans Gabi or Taro Potato Sweet Potato Camote tops Onion, Garlic Vinegar, Hot sauce, Salt and Pepper
AUTONOMOUS REGION IN MUSLIM MINDANAO ARMM
Consist of Lanao del Sur, Maguindanao, island of Basilan, Sulu and Tawi-Tawi
Known for the second largest and deepest lake in the Philippines “Lake of Lanao”
Rio grnde de Mindanao is the second largest river in the country
FAMOUS DISHES
Tinagtag- ground rice and sugar Spicy Satti- Bits of barbique beef on sticks topped with
curry sauce and loaded with chili. Chicken with curry powder Clamshell- Syagul- a very spicy and tasty meat or stingray cooked
with coconut milk, burned coconut grated meat Guso- seaweed or agar-agar (blanch it first then add
soy sauce, and spices) Tyula Itum- (Bulalo) very spicy soup broth beef mixed
with burned grated coconut meat that gives it blackish color
COMMON INGREDIENTS USED
Agal-agal- seaweed Ginger, Onion Soy sauce, Vinegar Coconut meat, Sugar Tomatoes, Chili pepper Seafood’s, Chicken, Beef
NATIONAL CAPITAL REGION (NCR)CAPITAL OF THE PHILIPPINES
Metro Manila icludes: Caoloocan City: face of continuing progress Las Pinas City: City famous for Bamboo Organ Makati City: the biggest city in the Philippines Malabon City: Known for the famous “Pancil Malabon” Mandaluyong City: Heart of the golden Triangle (Manila,
Makati and Quezon City) Manila City: City that is blend with cultures and flavors,
Famous for the perfect sunset in Manila Bay Marikina City: Known as the Shoe Capital of the
Philippines Muntinlupa City: Home of the residential developments
i.e. Ayala Alabang “ Emerald City of the Philippines”
Navotas: Known as the small fishing town Paranaque City: well planned city with clear lines between
residential are, commercial centers and industries, Pasay City: Center for culture and arts in the country
(Roxas Boulevard) Pasig City: boom city during 1990’s with the rise of Ortigas
Center home of many shopping mall Pateros: known for its biggest and famous industry “balut”
or ducks egg Quezon City: a busting city of commercial residential
establishment San Juan: central part of Metropolitan Manila Taguig: Considered as the next Makati “Emerging
Supernova of the Philippines” Valenzuela City:
FAMOUS DISHES
Balut, Street Foods Pancit Malabon, Lumpia Lomi, Mami, Sinigang, Bulalo Chicken Inasal, Adobo, Dinuguan Crispy Pata, Lechon, Barbeque Kare-kare, Mechado, Menudo, Aftritada, Escabeche Sweet delicacies Bicol Express, Kinilaw Laing, Pakbet Seafoods
COMMON INGREDIENT USED
Meat Chicken Seafood’s Vegetables Garlic, Onion, Ginger other seasoning and species Soy sauce, Vinegar, Patis Shrimp sauce and Shrimp Paste Chili pepper, bell pepper Coconut milk Glutinous Rice
FACTORS AFFECTING CUISINE
Climate Weather Availability of Ingredients in a certain region or place Technique or Method used in cooking
COMMON COOKERY TERMS
Sauté Fry Bake Poached Boiled Stir fried Blanch Deep Fried Steam
HOLIDAY CELEBRATIONS
Feast of Black Nazarene Ati-atihan Sinulog Panagbenga Dinagyang Eid-El-Fitr Moriones Festival Santacruzan Carabao Festival Pahiyas Festival Parada ng Lechon
TABLE MANNER & ETIQUETTE Wait to be asked several times before moving into dining
room or helping your self to food Don’t start eating until the host invites you to do so Wait to be told where to sit Meals are served family style or buffet where you serve
your self A handshake with a welcoming smile is the standard
greeting Close female friends my hug or kiss when they meet It is important to remain for the period of social
conversation at the end of the meeting Always accept any food offer of drink and foods. Women should wear a conservative suit Appearances matter and visitor should dress well