Full Menu

Sweet-savoury charcoal pork BBQ on a stick, marinated overnight. Served with sukang pinakurat.

Grilled pork belly, crispy-edged and juicy. Comes with rice & atchara.

Whole roast chicken, lemongrass-stuffed and slow-roasted until golden and juicy.

Bacolod-style grilled chicken, annatto-basted, with garlic rice & chicken oil.

Sweet-garlicky native Filipino pork sausage. Great with garlic rice and egg.

Charcoal-grilled chicken marinated in a sweet-savoury Pinoy BBQ glaze.

Grilled marinated pork intestine skewers — smoky street-food favourite with vinegar dip.

Crispy chopped pork on a sizzling plate, calamansi & chili, topped with egg.

Ilocano grilled pork mask & ears in a creamy mayo-liver dressing. Cooked fresh daily.

Crispy-skin roasted pork belly, stuffed with lemongrass & herbs. Pre-order tray for events.

Tray good for 8-10 pax

Deep-fried crispy pork belly, served with lechon sauce & rice.

Deep-fried whole pork knuckle — shatteringly crisp skin, tender meat, soy-vinegar dip.

Crispy deep-fried pork ruffle fat — golden, crunchy pulutan with spiced vinegar.

The Filipino classic — chicken braised in soy, vinegar & garlic. With steamed rice.

Beef tapa, garlic fried rice & fried egg. All-day breakfast favourite.

Pork in a sour tamarind broth with vegetables. Cooked daily, comfort in a bowl.

Sweet cured pork pan-fried caramel-edged, with garlic rice and fried egg.

Stir-fried egg noodles with vegetables, chicken & shrimp. A fiesta staple.

Thin rice noodles with vegetables & chicken. Light and savoury.

Thick rice noodles in a rich shrimp-orange sauce, topped with seafood and egg.

Rice noodles in a savoury shrimp sauce, topped with chicharon, egg and shrimp.

Golden crispy pork spring rolls with sweet-chili dip. Crowd favourite.

Tray of 50 pcs

Oxtail & vegetables in rich peanut sauce, with bagoong on the side. Pre-order tray.

Tray good for 6-8 pax

A boodle-fight feast spread on banana leaves — grilled meats, seafood and rice for the whole barkada.

Shaved ice with sweet beans, jellies, leche flan & ube ice cream. Summer in a cup.

Silky steamed caramel custard. Rich and smooth.

Crispy caramelised banana & jackfruit spring rolls. Fried fresh daily.

Sticky rice cooked in coconut milk and brown sugar, topped with latik.

Steamed brown rice cakes with grated coconut — chewy and sweet.

Soft steamed rice cakes — fluffy, lightly sweet merienda classic.

Creamy baked cheesecake — a rich sweet finish.

Pork simmered in coconut milk with plenty of chili and shrimp paste — rich, creamy and fiery.

Crispy pork belly sautéed in sweet-savoury bagoong (shrimp paste) — a salty-umami favourite.

Ilocano pork and liver stewed in soy and vinegar with peas and bell pepper.

Pork and liver braised in tomato sauce with potatoes, carrots and raisins.

Pork stewed in a savoury blood gravy with chili — the classic 'chocolate meat'.

Chicken braised in tomato sauce with potatoes, carrots and bell peppers.

Filipino-style steamed pork meatloaf with egg, raisins and sausage. Sliced and served.

Marinated milkfish split and fried golden — vinegar-garlic cured, crisp outside.

Milkfish stewed in vinegar, ginger and garlic — tangy and light.

Mackerel tuna simmered in coconut milk with chili and ginger.

Plump shrimp sautéed in garlic butter — sweet, rich and quick to disappear.

Crispy battered squid rings, golden-fried, with garlic-mayo dip.

Crispy fish fillet in a glossy sweet-and-sour sauce with peppers and pineapple.

Stir-fried mixed vegetables in a light savoury sauce with quail egg.

Hearty mung bean stew slow-cooked with leafy malunggay.

Dried taro leaves simmered in rich, spicy coconut milk.

Young jackfruit stewed in coconut milk — creamy and savoury.

Bottle gourd simmered in coconut milk with shrimp.

Squash and string beans in coconut milk — creamy comfort gulay.

Fresh vegetable spring rolls — crisp wrapper, savoury gulay filling.

Chicken in a clear ginger broth with green papaya and chili leaves.