Chicken inasal is a popular street-food dish of juicy chicken marinated with the Filipino staples: garlic, vinegar, pepper and ginger, with brown sugar for sweetness and citrus for acidity. It’s grilled and basted with annatto sauce, which gives it a distinct glossy sheen and peppery taste, and eaten with garlic rice and sawsawan (a vinegary dipping sauce).

Try it at Barkada Pinoy Streetfood in the CBD, which serves up a bona fide Filipino barbecue with pork and chicken skewers and chicken skin, and other street-side snacks like fish balls and kwek-kwek (crispy battered quail eggs).