P300.00
Crispy Pata
Crispy pata is a Filipino dish consisting of deep fried pig trotters or knuckles served with a soy-vinegar dip.
P230.00
Insarabasab Liempo
Combine pork belly with the soy sauce, lemon, salt, ground black pepper, garlic and mix well.
P150.00
Beef Adobo
Adobo is a popular dish and cooking process in Philippine cuisine that involves meat, seafood, or vegetables marinated in vinegar, soy sauce, garlic, and black peppercorns, which is browned in oil, and simmered in the marinade.
P200.00
Sinanglao
Sinanglaw, a popular soup from Vigan, but nowadays I see it everywhere, even at hometown in Agoo, La Union.
P150.00
Adobo sa Gata
Adobo sa gata is a regional take on this perennial favorite where the meat is simmered in the traditional
P150.00
Boneless Bangus
Because milkfish is notorious for being much bonier than other food fish, deboned milkfish, called "boneless bangús" in the Philippines.
P150.00
Chicken Adobo
Philippine Adobo (from Spanish adobar: "marinade," "sauce" or "seasoning") is a popular dish and cooking process in Philippine cuisine that involves meat, seafood, or vegetables marinated in vinegar, soy sauce, garlic, and black peppercorns, which is browned in oil, and simmered in the marinade.
P150.00
Tinola
Tinola in Tagalog or Visayan, or la uya in Ilocano is a soup-based dish served as an appetizer or main entrée in the Philippines.
