MANILA, Philippines – Did you know that halal isn’t just the food on your plate, but how it gets there?
Halal, meaning “permissible” in Arabic, refers to the way food is prepared according to Islamic dietary laws. These faith-based practices require food to be ethically sourced and properly slaughtered in a way that respects both the animal and the eater. This means the animal must be in a state of peace before being humanely killed.
To be Halal-certified, food must avoid prohibited items like alcohol and pork, while strict measures are taken in the kitchen to prevent cross-contamination. But beyond these technicalities, halal represents a commitment to purity, ethical practices, and a dining experience rooted in faith and integrity.
And yet, in the Philippines, halal food has long been misunderstood, often dismissed as something exclusively for the Muslim community. But Fatima’s Halal — Metro Manila’s first Filipino halal restaurant — is here to change that.
Authentically Filipino, proudly Halal
The people behind Fatima’s — David and Crystal Sison of the Mama Lou’s Group, Eric and Emelda Teng of Mango Tree Restaurants, and Corinne Castañeda — share a common goal: to bring halal Filipino cuisine into the mainstream.
“More than 10% of the Philippine population is Muslim, yet halal cuisine remains largely underrepresented,” Sison told Rappler. “At Fatima’s, we want to change that by making halal food accessible and celebrated in every part of the country — not just in Mindanao.”
Located on the ground floor of Promenade Mall in Greenhills, Fatima’s is the first fully halal-certified Filipino restaurant in the city. But beyond the certification, what sets this place apart is executive chef Karl Manlapaz’s mission to stay true to Filipino flavors through dishes from Luzon, Visayas, and Mindanao — no Arabic influences, no foreign twists, and just pure, regional Pinoy cooking that also happens to be halal.
As head chef of Fatima’s, Manlapaz brings his experience from all over the country — Nueva Ecija, Bohol, Palawan, Camiguin, Siargao — and pours it into every redefined dish.
For example, Fatima’s Tuna Dinakdakan is a pescatarian spin on the traditional Ilocano dish; this version swaps out the usual pork ears and face for grilled tuna, keeping the flavor essence intact. It’s creamy and savory, with a slight acidity from the calamansi on top, offering a balance of richness and tang and a punchy addition from the red onions.
The soft chunks of tuna sit in that perfect middle ground between fully cooked and kinilaw; the tender texture makes for a satisfying bite.
Then there’s the Sinampalukang Manok, a homey, comforting soup that relies solely on the natural sourness of fresh tamarind and batuan fruit from Negros.
No sinigang mix here — those aren’t halal-certified, Manlapaz said. Instead, what you get is a clean but flavorful broth, with tender chicken, sayote, and chili leaves, delivering a zingy warmth to any sinigang lover’s soul.
The Balbacua is another standout; a slow-braised ox soup that takes inspiration from both Bacolod and Davao. “I infused the Bacolod flavor into the Davao stew to control the fat,” Manlapaz said, sharing that he added batuan fruit to help balance the richness.
The result? A dish similar to Bacolod’s kansi; deeper and more nuanced, but just as rich and comforting.
There’s the Pinarat Rice, a salty fish lover’s dream; “in Visayas, the meaning of ‘parat’ is salty,” Manlapaz said, making sure the saltiness all came from natural sources. The fried rice is packed with tinapa, aligue, baby shrimps, dried kalkag, and salted egg, all coming together for rice that can stand on its own.
“Our fish and seafood are locally sourced, and they’re already considered halal,” Manlapaz said.
One of Fatima’s bestsellers, the Beef Kulma, is a Mindanaoan take on kare-kare. But unlike the usual version that relies on alamang, this one uses a thick tomato paste and a rich, homemade, creamy peanut sauce that complements the fork-tender braised beef, squash, and string beans. It’s a comforting and hearty stew that can’t be enjoyed without rice!
For those craving vegetables, the Vegetable Dinengdeng is a pescatarian take on the nutritious Ilocano vegetable stew topped with smoked bangus, which delivers a smoky depth to the clean and mild broth that makes it stand out. You’ve got protein and fiber in one filling dish.
“A lot of our Muslim friends from Ilocos want to eat pinakbet but can’t because of the pork,” Manlapaz explained. “So I made sure to include dinengdeng on the menu.”
And then there’s the Inasal Pyanggang Manok — Manlapaz’s fusion of Bacolod and Tausug flavors. Instead of serving pyanggang as a soup, Manalapaz marinates the chicken thighs in its signature charred coconut paste and blends it with inasal-style flavors, grilling them on skewers.
The result is a dish that’s smoky, gingery, and slightly reminiscent of inasal, but with a more aromatic kick.
For dessert, Fatima’s offers just two — the Fatima’s Biko, inspired by mango sticky rice, uses a wet-style Visayan latik (as compared to dry crumbles), a salted coconut caramel sauce, and a mango-lime compote that cuts through the chewy and milky rice’s sweetness with a surprising amount of tartness.
Then there’s the Tres Minatamis, a layered treat of ube ice cream, saba-macapuno-langka compote, dried fruit, and nut crumble, bringing all the textures and flavors of traditional minatamis into one multi-textural spoonful; it’s somewhat like a deconstructed bilo-bilo.
Breaking boundaries, beyond borders: Halal can be for everyone
Since opening in December 2024, Fatima’s has already built a solid following, drawing not just local Muslim diners but also curious food lovers from Brunei, Malaysia, Indonesia, and even German Muslims who have raved about the accessibility of halal cuisine, the innovation, and the authenticity of the flavors.
Surprisingly, the market that’s been hardest to win over? Northern Luzon, Manlapaz shared. “I think it’s because the flavors here are very Mindanaoan — bold and strong spices,” he said. What also makes the dishes stand out are the cooking methods Chef Manlapaz uses, like direct-fire grilling for a deep, smoky flavor. He also utilizes braising, a standard technique that keeps the beef tender and soft.
“Halal cuisine is for everyone to enjoy, regardless of faith,” Sison said.
“With a common goal of promoting inclusivity and cultural understanding, we set out to build a restaurant that bridges communities through food.”
The name “Fatima” was chosen to symbolize unity, as it is revered in both Islam and Christianity; Fatima being the daughter of the Prophet Muhammad and Our Lady of Fatima being a title for the Virgin Mary.
“We hope the name itself embodies our mission: to create a space where differences are embraced, and where food becomes a medium for understanding and connection,” Sison said.
Fatima’s isn’t out to reinvent Filipino or halal food — it’s just trying to get more people get to enjoy it. It’s honest, comforting, and rooted in tradition, serving up both the familiar and the lesser-known, with or without respectful tweaks. It’s the kind of place you keep coming back to with family, whether it’s to revisit a favorite dish or to try one of Manlapaz’s takes on a regional classic.
At the end of the day, Fatima’s is committed to championing local flavors made with halal ingredients; it’s just good Filipino food, made for everyone. – Rappler.com
Fatima’s Halal is located at Level 1 of Promenade Mall, Greenhills. It’s open from Mondays to Thursdays, 6 pm to 9 pm, and until 10 pm on Fridays to Sundays.