“Traditional ways are wonderful; but new ways, when applied with understanding and sensitivity, can create a dish anew – without betraying the tradition.” – Doreen Fernandez: critic, author, Filipino food historian
- chicken adobo
- A Filipino classic. Chicken braised in vinegar, soy sauce, garlic, bay, and black pepper. Fragrant and savory. Served over steamed jasmine rice.
- pork belly and pineapple adobo
- Succulent chunks of pork belly braised in a rich, sweet and tangy sauce of vinegar, soy, and pineapples. Served over steamed jasmine rice.
- sisig over rice
- For the Filipino street foodies. Spicy calamansi-marinated pork cheeks, onions, and chicharon. Served over steamed jasmine rice.
- sisig sandwich AKA “The Pacman”
- Our signature Sisig (calamansi-marinated Pork Jowls), sriracha mayo, crumbled chicharon, onions, a fried egg, and a drizzle of banana ketchup and sriracha–all on a toasted full-size pan de sal roll.
- lumpiang shanghai
- Seasoned pork, carrots, and spicy ginger wrapped in thin eggroll skins and deep-fried.
- vegetable lumpia
- Carrots, cabbage, onions, garlic, and mung bean sprouts wrapped in thin eggroll skins and deep-fried.
pan de sal sliders
- The Original Manila Dip
- Shredded chicken adobo and caramelized onions on a pan de sal roll. Served with an adobo dipping sauce.
- Spam, fried egg, and banana ketchup on a pan de sal roll.
- Sweet pork and garlic sausage, caramelized onions, arugula, and mango jam on a pan de sal roll.
- Sweet calamansi beef, achara slaw, and spicy sriracha mayo on a pan de sal roll.
- Pan de sal French toast
- Pan de sal soaked in a rich vanilla and orange custard and then griddled to order.
- Sweet calamansi beef served with garlic-fried rice and a fried egg.
- Spam served with garlic-fried rice and a fried egg.
- Sweet pork sausage served with garlic-fried rice and a fried egg.
- leche flan
- ube cupcakes
- mango juice
- bottled water
- canned soda