Filipino Mains
Kare-Kare
SignatureA classic Filipino oxtail and tripe stew cooked in a rich, thick peanut sauce with eggplant, pechay, and banana blossom. Served with fermented shrimp paste (bagoong alamang) on the side.
Pork Adobo sa Gata
Traditional Filipino pork adobo elevated with creamy coconut milk and fresh green chillies. The result is a rich, mildly spiced stew that pairs perfectly with steamed white rice.
Pinakbet na may Bagnet
Local FavouriteA Ilocano-inspired vegetable stew of bitter melon, squash, okra, eggplant, and tomatoes sautéed in shrimp paste, topped with crispy deep-fried bagnet (pork belly crackling).
Beef Caldereta
Tender beef chunks slow-simmered in a rich tomato-based sauce with bell peppers, olives, and a hint of liver spread. A hearty family meal best enjoyed with garlic rice.
Bicol Express
SpicyBraised pork in a fiery coconut milk sauce with shrimp paste and generous amounts of siling labuyo (bird's eye chillies). A bold, flavour-packed Bicolano classic.
Chicken Inasal
Visayan-style grilled chicken marinated in calamansi, ginger, lemongrass, and achuete. Chargrilled to perfection and served with a side of peppery dipping sauce and garlic rice.
Dinuguan
A Filipino stew of tender pork cuts cooked in a rich, dark sauce made from pork blood, vinegar, and chillies. Savoury, slightly tangy, and deeply satisfying — best paired with puto.
Laing
Dried taro leaves slow-cooked in thick coconut milk with pork, shrimp paste, and chillies until the leaves are tender and the sauce is rich and creamy. A Bicolano soul food staple.