Pochero

Hearty Filipino stew with beef or pork, banana, cabbage and tomato-based broth.

Main Courses

Mechado

Tomato-based beef stew often threaded with pork fat or bone marrow for richness.

Main Courses

Pinaputok na Tilapia

Whole tilapia stuffed with aromatics, wrapped and grilled or baked.

Grilled & BBQ

Adobong Pusit

Squid cooked adobo-style in its ink with soy sauce and vinegar.

Main Courses

Arroz Caldo

Filipino rice porridge with ginger and chicken — comforting breakfast or sick food.

Breakfast

Ukoy

Crispy shrimp and vegetable fritters served with spiced vinegar dip.

Snacks

Rellenong Bangus

Deboned milkfish stuffed with a savory mixture of meat, vegetables and spices, then baked or fried.

Main Courses

Caldereta

Hearty tomato-based beef or goat stew with vegetables and liver spread for richness.

Main Courses

Kinilaw

Fresh raw fish cured in vinegar/calamansi with aromatics and chilies — Filipino-style ceviche.

Appetizers & Starters

Laing

Taro (gabi) leaves cooked in coconut milk with chili and spices — a Bicol specialty.

Main Courses

Pinakbet

Vegetable stew of mixed bitter and sweet vegetables flavored with bagoong (fermented shrimp paste).

Side Dishes

Inihaw na Isda

Whole grilled fish, simply seasoned and charred over charcoal.

Grilled & BBQ