cy topped with native raw white cheese and sliced salted eggs baked the Pampango way served with grated coconut

cy topped with grated Edam cheese and a wedge of salted eggs with grated coconut on the side

Puto Bumbong. A luscious plate of two variants of mini bibingka and puto bumbong served muscovado sugar and grated coconut

afted steaming vessel topped with butter served with muscovado sugar with grtaed coconut on the side

conut milk and pan roasted mung beans with their infusion of pandan flavor

fruits, taro and rolled glutinous rice flour cooked in rich coconut milk and cream

gka rolled over white sugar and wrapped in lumpia wrapper then fried till light golden brown

rown served with a special cane vinegar sauce

ssa lettuce ftilled with sauteed julienned cabbage, carrots, celery, papaya, bean sprouts and chicken peas with sweet soy starched sauce garnished with minced garlic and peanut

o batter crowned with batonette of sweet potatoes and piece of shrimp and served with cane vinegar dip

boiled pork callos, halved egg garlic croutons and spring onions

ed and seasoned leg parts with garlic croutons and spring onions

tossed with soft boiled pig ears in T&B sauce garnished with garlic croutons, mixed spring onions, minced red onion and thinly sliced finger chili peppers

, shrimps, chicken meat strips wood ear, mixed vegetables with a tinge of annato flavor

ial shrimp based sauce with mixed seafood toppings, tinapa flakes, deep fried tofu, ground prawn crackers, boiled eggs sliced and slivered camias

m sauteed lean meat pork and innards stewed in spicy vinegar and black pepper sauce. This snack meal is best complemented with putong puti as a side dish

n a skewer fried into a crispy golden brown and embellished with fried garlic croutons on top and served with cane vinegar dip

r, soy and hefty minced garlic

ing beans savored with the simplicity of coconut cream and shrimp paste

umpkins in rich creamy coconut milk with shrimps

served with fermented shrimp rice paste served as its dipping sauce. This is certified authentic Pampango dish

resh plum tomato with shrimps and whipped egg

arlic and onion with young shrimps, chunky lechon babi meat and fish sauce

gplant, okra, string beans, bittergourd in shrimp paste and immense plum tomatoes

ended in the boldness of coconut cream, pumpkin and chili tops

s mask and tossed with chicken liver paste, red onion, fresh calamansi extraxt, salt and pepper and chili peppers

eed in hefty tomato concase and shrimp paste sauced topped on freshly grilled eggplant

tomatoes, tomato sauce, tomato paste, potatoes, red and green bell peppers

h lavish creamy mushroom sauce and hefty mushroom

peanut butter sauce

boiled pork belly, guava and taro puree, taro meat, water spinach and finger chili

in guava and taro puree, taro meat, water spinach and finger chili

stock and tamarind puree garnished with radish

m boiled pork belly in tamarind soup base, taro puree and garnished with taro meat, water spinach, banana blossom and string beans

whole peppercorn, Japanese sweet corn and cabbage

based stock and tamarind puree garnished with radish, mustard leaves and finger chili

ock, mashed camias, okra, raddish, mustard leaves and finger chili

of freshly steamed native aubergines, bitter gourd, okra, string beans, patola, upo - bitter gourd and sweet potato tops served with an array of dipping sauces

rilled eggplant, pork belly, milkfish, mussels, pan grilled prawns and chicken barbecue served with mustard leaves and soy based dipping sauce and fermented shrimp rice paste

rolls, pork belly cracklings, quails, tilapia, chicken legs and dried salted fish. These frieds stuff are served with lechon sauce, catsup, sukang sasa and pickled shredded papaya