Some destinations are remembered for their views; Pampanga leaves a lasting impression through its flavors—deep, comforting, and always tied to the stories of the people who make them. As Korean travelers plan their winter escapes, the Tourism Promotions Board (TPB) Philippines invites them to slow down, savor, and discover how Filipino cuisine becomes an expression of warmth, hospitality, and connection.
This December, TPB turns the spotlight to Pampanga as part of its campaign to give Korean visitors a well-rounded warm-weather getaway— one that blends movement, wellness, and gastronomy. As part of the initiative, Korean stars Kim Myung Soo and Choi Bo Min will visit Clark and Mexico, Pampanga for a golf-and-run experience, offering fans a preview of the active, experience-led itineraries TPB members are curating for the Korean market. Their visit not only highlights the province’s outdoor attractions but also affirms Pampanga’s reputation as one of the best culinary destinations in the Philippines.
A key moment in the program is a curated Kapampangan lunch at Consuelo by Chef Vince Garcia, a restaurant celebrated for elevating Filipino food through thoughtful technique and refined presentation. Here, the artists will be welcomed with a menu crafted to introduce travelers to Pampanga’s distinct culinary heritage—an essential part of the destination’s holistic, sensory-driven approach to travel.
The selection includes Filipino favorites such as pork sisig, kare-kare, and derang manuk, a slow-cooked Kapampangan specialty layered with aromatic depth. Pampanga’s identity is especially pronounced in fried hito with buro, a beloved pairing of crispy catfish and delicately fermented rice. Consuelo’s elevated take on Filipino classics culminates in a centerpiece of lechon de leche, offering visitors a taste of familiar flavors prepared with contemporary finesse.
For TPB, introducing Pampanga’s cuisine is central to its vision of positioning the Philippines as a holistic winter destination. After a morning of active pursuits with Myung Soo and Bo Min, these dishes serve as comfort and recovery—demonstrating how Filipino food naturally complements movement-driven travel. More than a meal, the experience highlights Filipino gastronomy as one of the most meaningful entry points into local culture.
“Pampanga allows travelers to experience the Philippines through wellness and flavor,” said TPB Chief Operating Officer Maria Margarita Montemayor Nograles. “By sharing this journey with Kim Myung Soo and Choi Bo Min, we’re inviting Korean travelers to discover authentic Filipino food after enjoying a round of golf or any of the many wellness and sports activities in Clark.”
With Korea firmly established as one of the Philippines’ strongest tourist source markets, TPB aims to position Pampanga as an ideal winter retreat—close enough for a spontaneous escape, yet rich enough in experiences and flavors to feel unforgettable.
