The Manila Fiesta

Two skewers, two pork lumpia and pansit noodles.

Imagine thin, tenderized slices of pork loin marinating in a savory-tangy bath of dark soy sauce and freshly squeezed calamansi. They are seared to perfection, then simmered until incredibly juicy, topped with a mountain of translucent, soft caramelized onions.

A celebration in a wok, this stir-fried noodle dish is packed with flavor and tradition. Impossible to stop at just one, these crispy Filipino spring rolls are a crowd-pleaser. A savory mixture of seasoned ground pork, carrots, and minced aromatics are rolled into thin, paper-thin wrappers and deep-fried to a golden, shatteringly crisp perfection.

Chicken adobo, pansit, lumpia+sauce-rice combo 𝑭𝒊𝒍𝒊𝒑𝒊𝒏𝒐 𝑪𝒉𝒊𝒄𝒌𝒆𝒏 𝑨𝒅𝒐𝒃𝒐 is a savory, tangy, and slightly sweet Stew featuring chicken simmered in soy sauce, vinegar, garlic, peppercorns, and bay leaves. Often considered the national dish of the philippines, it is easily prepared by marinating, browning, and braising the chicken, typically served with white rice.

The undisputed king of Filipino comfort food! Pork belly or shoulder, cut into hearty chunks, simmered low and slow in a dark, glossy sauce of soy sauce, cane vinegar, toasted garlic, bay leaves, and cracked peppercorns. The meat becomes "fall-apart" tender, having absorbed a deep savory-umami tang with a hint of sweetness. It is a dish that tastes even better the next day—the definition of home.

A fiery, creamy explosion for the adventurous palate. Originating from the Bicol region, this dish consists of pork strips stewed in rich, thick coconut milk, mixed with plenty of chilies, garlic, and shrimp paste. It is a delightful battle between intense creamy heat and savory funk—a slow-burn dish that is addictive, rich, and intensely flavorful.

Representing the fresh, earthy flavors of the Philippines, Pinakbet is a savory stew of okra, bitter melon, squash, eggplant, and long beans. Slow-cooked until the vegetables are tender but retain their structure, this dish is heavily flavored with bagoong (fermented shrimp or fish paste), creating a deep, umami-rich umami experience. Tomato-based sauce.

The perfect crispy and tangy boneless fried bangus. A whole milkfish is butterflied, marinated overnight in a mixture of vinegar, garlic, salt, and peppercorns, then fried until golden and blisteringly crispy. The flesh is incredibly flavorful and tender, contrasting perfectly with the salty, crunchy skin.

The ultimate Filipino comfort indulgence, Kare-Kare is a rich, velvety stew that commands attention. Tender pork shoulder butt simmer for hours in a thick, savory peanut-based sauce, colored with earthy annatto seeds. It’s a symphony of textures—crisp eggplant, string beans, and tender bok choy—balanced by the intense, aromatic savory punch of bagoong (fermented shrimp paste) served on the side.

Sinigang is the soul-soothing, tangy soup that defines Filipino comfort. A hearty broth—flavored with natural tamarind, calamansi, or guavas—creates a mouth-watering sourness that wakes up the senses. Packed with tender pork belly, radish, taro, string beans, and leafy greens, it’s a perfectly balanced, addictive savory broth.

Representing the fresh, earthy flavors of the Philippines, Pinakbet is a savory stew of okra, bitter melon, squash, eggplant, and long beans. Slow-cooked until the vegetables are tender but retain their structure, this dish is heavily flavored with bagoong (fermented shrimp or fish paste), creating a deep, umami-rich umami experience. Coconut milk-based sauce.

Our Lechon Kawali is a masterpiece of texture—a true "sinful" delight. We simmer premium pork belly with garlic, bay leaves, and peppercorns until melt-in-your-mouth tender, then deep-fry it to golden, chicharon-level perfection.

Prepare your senses for our sizzling Sisig, a dish that dances between tangy, spicy, and smoky. We take chopped grilled pork (belly and jowl) and toss it with onions, calamansi, and chili peppers, creating a rich and savory mixture served on a hot skillet but we do as we are counter-style on to-go box only.

Deep, dark, and unapologetically bold, our Dinuguan is a soul-soothing, comforting stew. Tender diced pork—and, for the authentic experience, rich offal—is simmered in a velvety gravy of fresh pig’s blood, vinegar, and garlic. This “chocolate meat” isn’t actually sweet, but rather a savory, slightly acidic delight that is thick, spicy, and perfectly paired with steamed rice.

Behold the show-stopping Crispy Pata—a massive, golden-brown pork knuckle that is a staple of Filipino celebrations. Simmered in spices until tender on the inside, then deep-fried to create a crackling, "piggy perfection" exterior. The skin is impossibly crunchy while the meat underneath remains moist and flavorful. Paired with our tangy soy-vinegar dipping sauce.

Impossible to stop at just one, these crispy Filipino spring rolls are a crowd-pleaser. A savory mixture of seasoned ground pork, carrots, and minced aromatics are rolled into thin, paper-thin wrappers and deep-fried to a golden, shatteringly crisp perfection.

A celebration in a wok, this stir-fried noodle dish is packed with flavor and tradition. I

𝑭𝒊𝒍𝒊𝒑𝒊𝒏𝒐 𝑳𝒆𝒄𝒉𝒆 𝑭𝒍𝒂𝒏 Leche flan is a Filipino dessert. While it originated from Spanish custard, it was adapted in the Philippines into a richer, firmer version 𝘂𝘀𝗶𝗻𝗴 𝗼𝗻𝗹𝘆 𝗲𝗴𝗴 𝘆𝗼𝗹𝗸𝘀 ! and condensed milk, usually steamed in a tin called a llanera. It is a staple at celebrations and a key ingredient in Filipino halo-halo

Turon is a popular Filipino dessert or snack consisting of sliced bananas (often saba bananas) and sometimes jackfruit, rolled in a spring roll wrapper, fried until crispy, and coated in caramelized brown sugar. It's a sweet, crunchy treat, similar to a banana lumpia, often sold as street food and can be served plain or with ice cream.