SONA 2026's cocktail menu showcases flavors from across the Philippines

Guests at President Ferdinand Marcos Jr.'s fifth State of the Nation Address (SONA) were treated to regional Filipino flavors through a cocktail menu inspired by provinces across the country.

Titled "A Taste of the Philippines: Filipino Regional Cocktail Bites," the spread featured bite-sized dishes representing Luzon, Visayas, and Mindanao.

Among the Luzon-inspired offerings were Longganiza de Pollo & Manchego on Mini Croissant from the Ilocos Region, Chicken Sisig Croquettas from Pampanga, Bringhe Arancini from Nueva Ecija, Baked Beef Lasagna from Batangas, Garlic Roasted Palawan Cashew, Pastillas de Leche from Bulacan, Pilipit dipped in Malagos Chocolate from Quezon, Macapuno Balls from Laguna, Dried Mango Bars from Guimaras, and Ube Yema Roll inspired by Nueva Ecija and Quezon.

For the Visayas, guests sampled Muscovado Glazed Pusit from Negros Occidental, Barquillos con Tinapa Mayonessa representing Iloilo and Negros Occidental, Carcar Chicharon from Cebu, and Barquillos de Polvoron inspired by Iloilo and Negros Occidental.

The Mindanao selection included Beef Kulma Empanaditas from Zamboanga Peninsula, Slow-Braised Beef Balbacua representing the Visayas and Mindanao regions, Chicken Pastil with Toasted Palapa Rice Bowl from Maguindanao/Maranao, Apahap Fishballs from Soccsksargen, and Durian Macaron from the Davao Region.

The welcome drink served was a Pineapple Ginger & Mint Spritz with Muscovado Rock Stick, inspired by Bukidnon and Antique.

'A lifelong dream'

For Chef Mackoy Alfonso, being chosen as the official caterer for the 2026 State of the Nation Address (SONA) was more than a career milestone—it was the fulfillment of a dream he has held since childhood.

Speaking on the sidelines of the event, the Gastronomo Alfonso owner said he had long imagined one day preparing the food served during the President's annual address.

"It's really my dream to cater for SONA. I've been watching a lot of presidents deliver their SONA, and I've always been curious about the food that they serve. It's really a childhood dream. It's a lifelong dream," he said.

To mark the occasion, Alfonso and his team created a menu that highlights the country's diverse regional cuisines, allowing guests to "have a bite of the Philippines."

"The concept is actually Luzon, Visayas, and Mindanao and their regional cuisines," he said.

The buffet setup was designed in the shape of the Philippine archipelago, with dishes arranged according to their regions of origin.

Among the featured food were Ilocos longganisa served on croissants, Davao empanada, Davao's durian macarons with the SONA logo and pineapple juice from Bukidnon paired with muscovado rock sugar.

"Even the drinks, we have the pineapple from Bukidnon with muscovado rock sugar from Maldivian. So you get a bite, you stir it with the sugar, you sweeten it, and then you take a bite of the muscovado rock sugar. So it's really a dream that finally came into life," the 31-year-old chef said.

Alfonso said he pitched the regional cuisine concept to House Speaker Bojie Dy III, who immediately appreciated the storytelling behind the presentation.

"I presented my idea to the Speaker, and he was very impressed. He said, 'Ang ganda nito, may kuwento.' This is the House of Representatives, and every region has representation. Who knows? The congressmen might see dishes from their own provinces. That made me really happy," Alfonso said.

Asked which dish he would personally recommend, the chef pointed to his signature lasagna, made using Batangas beef and based on his mother's recipe.

"It's my mom's recipe. It's a bestseller in Nueva Ecija," he said. "Everything else is just a byproduct of what I learned from my mommy. She's really my inspiration."

From starting his business in Nueva Ecija to catering one of the country's biggest annual events, Alfonso said the journey has been deeply meaningful.

"From the province, now we're in Manila. Now we're in SONA," he said proudly. "I'm just a provincial boy from Nueva Ecija."

'Modest of the modest' budget

While the elaborate spread looked lavish, Chef Alfonso said it was prepared on a modest budget.

"I heard really talagang modest of the modest, talagang sobrang need ng budget. But as I've told you, I did not mind the budget. I just wanted to express what I wanted to do, just to make that dream come into reality," he said.

Alfonso declined to disclose the exact amount spent on the cocktail reception but described it as "super mura lang" and said the team simply worked within the allotted budget.

"Talagang ito ay buhos para sa akin. So parang budget is just, you know, you cannot define it by how much it is," he said. "But super mura lang, pinagkasya lang. At fueled talaga ng pangarap, kaya ibinongga. Para sa Pilipinas 'to."

—MGP, GMA News