ed beef short plate and boneless beef shanks in tamarind broth with native vegetables.

cabbage, carrots, celery, onions and chickpeas

cooked with coconut milk, turmeric, chicken, pork and bell peppers

zo, air-dried beef tapa and chicharon. If brown rice or red rice

fish flakes. If brown rice or red rice,

s and hito flakes. If brown rice or red rice

llets fried in garlic oil and topped with browned garlic.

ce

ts, bell peppers, tomato sauce, and spices. Can be mild or spicy.

d with mayonnaise and served with guava dip. You'll have to use your hands!

cken gizzards cooked adobo-style

ps of native duck slow-cooked in beer, rhum vinegar, soy sauce and muscovado sugar

deep-fried until golden brown. Served with sweet chili guava sauce and dip.

sed in onions and soy-vinegar-calamansi sauce

yonnaise dressing: parang sisig pero tofu!

ots and onions, kilawin style

to crispy crunchiness

d garlic, topped with pork cracklings

r, browned garlic, dried mango and a little chili

izo, shallots and keso de bola

uio beans, cabbage, carrots, sweet potato, onions and squash

cken and pork. Their version of lumpiang hubad!

egg, mustasa, onions and tomato

rhum vinegar, flaked and fried until crisp

milk on a bed of malunggay

, hito and tofu

spring onions, sili leaves and oyster sauce

egar, fermented black beans and coco sugar

d and stewed until tender with garlicky bagoong

ed in olive oil and topped with seasoned mushrooms

ad sauce made from scratch

cken, chorizo, saba banana, sweet potato, Baguio beans and cabbage

crisp with house-made lechon sauce

ut, oxtail, oxfeet, tripe and native vegetables

vinegar sauce with garlic, ginger and turmeric (per 100g)

roth and camote tops (per 100g)

ce made with cane vinegar, fermented black soy beans, soybean cake, tomatoes, and onions

arrots, Baguio beans, chicken, pork and shrimp

inegar, native garlic, and pepper and pan-fried

hicken soup! Chicken cooked in a flavorful broth of garlic, ginger, patis, and green papaya.

ed with kamias (per 100g)

it’s a great side dish for grilled fish or pork. Served with shrimp paste

tomatoes, miso and malunggay, tied with pandan (per 100g)

y-raised pork

n their very own barbecue concoction

e it: no soy sauce and cooked until dry

o: with soy sauce, garlic, vinegar and crushed peppercorns

corn balance but thickened with coconut milk

ic and yellow ginger then fried until crisp

annatto seeds and sauteed with lots of toasted garlic

rlic, black peppercorn and cane vinegar

ed with sweet-sour sauce made with tausi, fermented tofu, onions and tomatoes

and soy sauce

s, cucumber, fried tofu, hito flakes and fried shallots in flavored patis dressing

pped with salted duck egg

-dried beef tapa, onions and tomatoes

arlic, onions, chicken, pork and shrimp

r, and salted duck egg, topped with dried fish brittle, muscovado-soy dressing and bagoong

stir-fried cabbage, Baguio beans and carrots

n, spring onions, singkamas and seasoned broth, sauteed with shrimp and chicken

ied white cheese and lettuce in tomato-Philippine anchovy dressing

of dayap juice

in and fresh pomelo with a dash of calamansi juice