When talking with people from other countries, I've noticed that one thing consistent was that they've not come across a Filipino restaurant, or if they have, it was one patronized only by Filipinos, and they've only eaten there because a Filipino invited them over.
This is a contrast to the Philippines, which has popular American, Chinese, Japanese, Korean, Thai, and Persian restaurant chains. There are even more nations represented by specialty establishments. I've come to the conclusion that eating something new is higher on the Pinoy priority list than sharing with others the things we eat.
If I were to open a restaurant in another country, or have a stranger try out food that I think is quite Filipino, these are my choices.
Chicharon – We can go with the wonderfully meaty chicharon Cebu, or chicharon bituka or bulaklak, which impart such a unique texture to the palate
Sisig - Crunchy and succulent all at once
Kinilaw - With an island country, take your pick from tanigue, swordfish, tuna, or even sea urchin. You can even toss in bits of kambing or inihaw na baboy.
Mushrooms, lited, or squid a la pobre - The garlic-laden gravy hissing and steaming on a hot plate
Adobo - Regular or tostado. For places with sensitivities to pork, e.g. Jakarta, Rhiyad, etc., kambing is a more than capable alternative for baboy
Caldereta - Lean chunks of beef or goat stewed to tender perfection in a rich sauce filled with chorizo de Bilbao, potatos, and bell peppers
Nilaga or bulalo – Our esteemed food critic Jet may not favor consommés or the like, but there is more than a bit of charm to the beef's subtle flavor, peppered, with a hint of onion and ginger
Tinola - Even more delicious with a native chicken
Bangus, squid, or tilapia - Charcoal-grilled and stuffed with chopped onions, tomatos, and ginger
Sinigang - The sour sampaloc is such an amazing complement to fresh bangus, hipon, or baboy
Kare-kare – I don’t really like bagoong myself, so I can’t properly appreciate this dish, but with its tasty peanut sauce and chunks of beef and lamang loob, I just can’t leave it off the list.
Monggo guisado with bits of tinapa
Taba ng talangka
Itlog na maalat with kamatis
Panyo-panyo pastries from Bacolod
Leche flan and halo-halo are fine, but they aren’t particularly unique.
San Miguel - Pale Pilsen, Light, Cerveza Negra. If only they still made Premium.
Tanduay - Superior or the recently introduced Premium
I'm sure there are a lot of local liquors out there that can be recommended, the drinks in clay jars that stay in the earth and are only dug up on special occassions, but I haven't been fortunate enough to try any.
I have tried good lambanog, but it just lacks the refinement for more formal social gatherings.