Philippine cooking: Native, Classic or Advanced?

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Native cooking is somehow nurturing one's grown up culture and accepting its good pleasure. Sample of it: simmered veggies with meat or grilled fish! Delicacies - suman, ube halaya, bibingka, puto, puto-bumbong, tupig, etc Classic like curving a little art with it, cooked with perfection and meticulated mind. Served in front of the whole family and some relative in a long table. Advanced cooking is like studying to have as-is and on-plate art cooking, professionally articulated flavoring and serving with research methods. Exceedingly expensive or what I call, a meal for the rich and famous!