FACETS: Abi Balingit

In this BLNC Facets , we speak with a Filipino voice who has carved out a place on the global stage by turning personal history into creative fuel. Rooted in the warmth of a Pampanga upbringing and shaped by life in California and New York, she has found a way to honor her heritage while reaching audiences far beyond home. What began as a quiet search for comfort during the pandemic grew into a body of work that now resonates around the world, from community bake boxes to an award-winning cookbook.

Her story is one of craft, resilience and cultural pride. She reflects on the flavors that raised her, the recognition that marked a turning point in her career, and the responsibility she feels as a Filipina sharing her work with an international audience. Through her journey, she offers a reminder that creativity doesn’t need perfection to matter—it only needs honesty, intention and the courage to begin.

Tell us about your Filipino roots and how they’ve shaped who you are today. 


My parents immigrated to the United States from Pampanga in the early 1990s, and raised my sisters and me in California. Growing up as a first generation Filipino American, I am lucky to have such a large family who has always cared about preserving our culture and history. I carry those memories and lessons with me as an adult living in New York City.

What inspired you to pursue your path and eventually take it to a global stage?


During quarantine, I was yearning for a creative outlet that would help me cope with the hardships of the pandemic. I turned to baking and writing about it online, and it helped me feel more connected to a wider food community. It was also really important for me to find a way to contribute to mutual aid organizations, which was how I started selling Pasalubong treat boxes. They were dessert boxes that reminded me of home and they really put my work on the map.

Looking back, what has been a defining moment in your journey so far?


Winning the 2024 James Beard Emerging Voice Award in Books was a watershed moment for me. I am so grateful that Mayumu was recognized by the James Beard Foundation and that it validated so much of the hard work put into bringing the cookbook to life. It’s been astounding to see its impact on my career and the opportunities I've been given because of it.

How does your Filipino identity influence your work and the way you see the world?


My Filipino identity defines my palate. I have such a deep appreciation for tropical flavors and ingredients, which comes across in the recipes that I create. It’s very grounding, and it’s helpful to use that knowledge to experiment with the fusion of other global influences.

What does it mean to you to represent Filipino talent abroad?


It means so much to me to be able to represent Filipino food abroad. I hope to always innovate in the dessert world, and to use my platform to uplift many other great Filipino writers and chefs.

What advice would you give to fellow Filipinos who dream of making their mark internationally?


My biggest advice is to not let yourself get in the way of creating because you don’t think something is “perfect enough.” I have let many projects fall by the wayside because I was hypercritical of my own work. It’s best to just keep creating art, and acknowledge that you can only get better with time.

Photography credit: Nico Schinco.