Five popular dining spots in Toronto, including Michelin-recognized BB’s, are offering limited-time-only prix fixe menus with a mango theme in celebration of the 5th edition of Filipino Restaurant Month Canada
Makilala Chef Nuit Regular beamed as she presented her rendition of fresh tuna kinilaw mango during the Filipino Restaurant Month Canada (FRMC) kickoff at the Philippine Consulate General in Toronto last Tuesday, March 31, 2026.
At Makilala, a lively Filipino eatery-meets-cultural hub at 105 Church St. in downtown Toronto, the award-winning chef reimagines the ceviche with a delicate balance of tradition and technique.
Sashimi-grade tuna is cradled in ube-coloured crispy tapioca, dressed in coconut milk, calamansi and a touch of Thai chilli.
A scattering of caviar-like pearls, made from mango purée and agar-agar, adds a playful, modern finish.
Mango Theme
“Mango is a very beautiful ingredient that has been in the Filipino cuisine for hundreds and thousands of years,” Regular said.
“I want guests to come and see that Filipino food has very beautiful flavours, especially with the menu that we have.”
For the fifth edition of the month-long celebration, mango takes centre stage.
Participating restaurants are weaving it into limited-time prix fixe menus, spotlighting both the ingredient and the chefs shaping Filipino cuisine in Canada.
“It is our national fruit, a symbol of home and pride that we carry as Filipinos,” said Consul General Kristine Leilani R. Salle at the launch.
“It is a cornerstone of the country’s export industry with a smooth, fiberless flesh,” the consul general said.
Mario Tani, Trade Commissioner at Philippine Consulate General of Toronto, attended the Toronto Press Launch of Filipino Restaurant Month Canada on March 31, 2026. He said the month-long celebration is an opportunity for Filipinos in Canada to advocate for the import of Philippine mangoes. Photo by Annicca Albano
According to 2021 data from the Philippine Statistics Authority, the Philippines produces about 739,000 metric tons of mangoes and exports $756 million in value worldwide.
The fruit has also carved out a presence in neighbourhood markets and major grocery chains alike in Canada, from juice and purée to ice cream and dried mangoes.
But fresh ones remain notably scarce due to logistical challenges and partnerships that have yet to bear fruit.
That’s where Filipino Restaurant Month Canada steps in.
Filipino Restaurant Month
This year, 30 restaurants in six provinces will bring a sweet taste of home to Filipinos wherever they are in the country.
“[Filipino food] is first and foremost the love that goes into every dish, the instinct to prepare food, not just to nourish but to care, to welcome and to bring people together,” said Jose Victor Chan Gonzaga, Philippine Ambassador to Canada, in a video.
Mabuhay Canada got an early look at some of the dishes unveiled at the Toronto launch.
Beyond Makilala’s tuna kinilaw, here are a few dishes you can look forward to at 5 Restaurants in Toronto (insider tip: call the restaurants ahead of time to ensure availability):
BBs 5 Brock Ave. (416) 668-2023
BBs joins FRMC for the first time — three years after its Michelin recognition.
The groovy Parkdale restaurant is keeping things nostalgic with a mango float built on a graham cracker crust, just as it should be.
“I regret not [participating in FRMC] sooner,” chef Justin Bella said.
“But once I heard that mango is going to be the featured menu item, it instantly threw me back to my lola‘s kitchen.”
Casa Manila 508 Danforth Ave. (416) 443-9654
The oldest Filipino restaurant offering full table service in Ontario, Casa Manila leans into its nature-to-nurture philosophy with a sweet take on chicken adobo.
Paired with coconut rice, the dish delivers what executive chef-owner Mila Nabor-Cuachon describes as a “creamy, velvety taste,” evoking the warmth of summers back home.
“You can take the girl out of the island, but you can’t take the island out of the girl,” Nabor-Cuachon said.
“[The restaurant is] always about wanting to embrace the Philippines right here from Canada.”
Mother Tongue 348 Adelaide St W. (437) 524-4318
To whet the appetite, Mother Tongue is throwing a sweet and spicy shrimp skewer into its prix fixe menu.
For Chef de Cuisine Philip Dela Cruz, the stone fruit is deeply personal.
“[Mango] is one of my favourite snacks growing up,” he said.
“I kind of started cooking because of [my grandmother] … to show homage for all the great food she cooked for me.”
Mineral 1027 Yonge St. (416) 925-8565
Ahead of FRMC, Chef Daniel Cancino travelled to Calgary for a one-night-only dinner collaboration with the talented chef Leroy Borrega of The Wilde on 27, another participant in this year’s festivities.
“It’s prideful to do it with someone on the other side of the country,” Cancino, who has partnered with FRMC since its inception, told Mabuhay Canada.
From April 21, guests at Mineral can sample a standout from the collab: “hamachistek”, Cancino’s reimagining of tunastek or bistek made with green mango ponzu, fried kombu, onion medley and housemade bagoong, a nod to his Pangasinense roots.
As a little extra indulgence, diners at any participating restaurant can scan a QR code to try their luck at raffle prizes, ranging from Philippine travel vouchers to Canadian grocery and dining gift cards.
The celebration is also about opening doors, said Trade Commissioner Mario Tani.
Beyond showcasing Filipino flavours, it’s an invitation for entrepreneurs to see for themselves what makes Philippine mangoes Guinness World Records-recognized and worth bringing to the Canadian table.
“Come, let us know your businesses so we can link you with possible supply in the future,” Tani told Mabuhay Canada.
Salle closed the event with a note of gratitude to participating chefs and restaurateurs.
“Thank you also for creating spaces of belonging for our kababayans and the second and third generations of Filipino-Canadians,” she said.
To see the full list of participating restaurants, visit the official Facebook page for Filipino Restaurant Month Canada.
Always the designated trip planner but never the navigator, Annicca Albano loves crafting travel itineraries that blend city, dining and cultural exploration. She opened a “lugawan” with her mother during the pandemic, then moved to Toronto to become a food writer. Her journalism has appeared in CBC, Spacing, The Philippine Star and Cosmopolitan Philippines. Follow her work and whereabouts at @anniccalbn on LinkedIn and Instagram.
