The Casa Amorito Menu

Tender pork ribs slow-cooked in a tamarind-based broth with kangkong, radish, eggplant, and string beans. Tangy, savoury, and deeply comforting — a Filipino classic done right.

Plump freshwater shrimp in a rich tamarind sour broth with crisp vegetables. The natural sweetness of the shrimp balances the tartness of the soup beautifully.

Slow-braised beef shank and marrow bones in a clear, rich bone broth. Topped with corn, pechay, and potatoes. Hours of simmering result in a deeply flavourful, soul-warming soup.

Crispy golden spring rolls filled with seasoned ground pork, carrots, and herbs. Served with a sweet chilli dipping sauce — the perfect starter for sharing with family.

Rice noodles smothered in a rich, golden shrimp-based sauce and topped with crushed chicharron, sliced boiled egg, spring onions, and calamansi. A fiesta favourite.

A 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.

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.

A 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).

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.

Braised 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.

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.

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.

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.

Whole roasted suckling pig with crackling-crisp skin and juicy, flavourful meat inside. Casa Amorito's lechon is a celebration dish — available for pre-order for banquets and events.

Whole pork knuckle boiled until tender then deep-fried to a golden, crackling crisp. Served with a vinegar dipping sauce. The ultimate pork-lover's indulgence.

Twice-cooked Ilocano-style pork belly — boiled then deep-fried until gloriously crunchy. Served whole with a side of vinegar and onion dip. Beautifully rustic and addictive.

Thick-cut pork belly marinated overnight in citrus, garlic, and spices, then char-grilled over live fire. Smoky, juicy, and served with atchara and a drizzle of special marinade.

Leftover lechon meat slowly braised in a sweet-sour sauce made from vinegar, sugar, garlic, peppercorns, and the lechon's own liver sauce. Rich, tangy, and deeply comforting.

Filipino-style meatloaf made with ground pork, hard-boiled eggs, raisins, pickles, and cheese — steamed then pan-fried to a golden finish. A childhood classic on every Filipino table.

Whole deep-fried tilapia or maya-maya in a vibrant sweet-sour sauce with bell peppers, pineapple chunks, and onions. Crispy skin, tender flesh, and a sauce that hits every note.

A classic Visayan pairing of grilled pork and kinilaw (raw fish cured in vinegar and calamansi) with cucumbers, onions, and ginger. Refreshing, flavourful, and perfect for sharing.

Plump prawns sautéed in olive oil with generous amounts of garlic, dried chillies, and a splash of white wine. Served sizzling hot with crusty bread to soak up the fragrant sauce.

Whole squid stuffed with tomatoes, onions, and ginger, then grilled over charcoal. Charred on the outside, tender and flavourful within — served with calamansi and soy sauce.

Whole fresh grouper steamed with ginger, spring onions, and soy sauce, then finished with a drizzle of sesame oil and hot oil poured over julienned ginger. Delicate and elegant.

Fresh whole shrimp steamed in their shells with garlic, ginger, and salt until just cooked through. The simplest preparation — because truly fresh shrimp need nothing more.

Whole chicken marinated in herbs, garlic, and citrus, then roasted on a rotisserie until the skin is golden and crackling. Juicy, herbaceous, and deeply satisfying.

The quintessential Filipino dish — chicken braised in vinegar, soy sauce, garlic, and bay leaves until the sauce reduces to a rich, glossy coating. Served with steamed white rice.

A light and nourishing chicken soup with green papaya, malunggay leaves, and a subtle ginger broth. Comforting, healthy, and deeply Filipino — the soup your lola used to make.

Bone-in chicken marinated in soy sauce, calamansi, garlic, and bay leaves, then dredged in seasoned flour and fried until golden and crispy. Served with garlic rice and atchara.

Chicken slow-cooked in vinegar and spices until the liquid evaporates and the meat fries in its own fat — a dry adobo technique that creates intensely caramelised, fragrant pieces.

Our house blend espresso — crafted from carefully selected beans and pulled fresh for every cup. Rich, balanced, and smooth. Best enjoyed in our garden or glass-walled dining hall.

Cold espresso over ice with velvety steamed milk and a swirl of caramel sauce. Sweet, creamy, and the perfect companion for a lazy afternoon in our garden.

A popular Filipino café staple — espresso combined with sweetened condensed milk and oat or fresh milk over ice. Creamy, sweet, and delightfully indulgent.

Premium ceremonial-grade matcha whisked smooth with steamed milk. Earthy, slightly sweet, and beautifully calming. Available hot or iced.

Young coconut water served with the tender coconut meat still inside. Cool, naturally sweet, and the most refreshing drink on a warm Dasmariñas afternoon.

Freshly brewed iced tea infused with the bright, tangy juice of fresh calamansi. Served over crushed ice and lightly sweetened. A Filipino all-day refresher.

Fresh-pressed dalandan (Philippine orange) juice — bright, tangy, and naturally sweet. A vitamin-rich Filipino fruit drink that pairs beautifully with any meal.

Traditional Filipino ginger tea brewed with fresh ginger root and sweetened with muscovado sugar. Warming, soothing, and perfect for cool evenings in our outdoor garden.

A silky, rich Filipino custard dessert made with egg yolks and condensed milk, steamed to perfection and turned out onto a pool of dark caramel. Every bite is smooth, sweet, and nostalgic.

The ultimate Filipino dessert — a towering glass of shaved ice over a base of sweet beans, coconut strips, nata de coco, kaong, sago, and ube halaya, topped with leche flan and ube ice cream.

Young coconut strips and pandan-flavoured jelly tossed in a sweet cream sauce with milk. Chilled and served as a refreshing, fragrant dessert salad that is always a crowd pleaser.

Ripe saba bananas and jackfruit wrapped in lumpia pastry, rolled in sugar, and deep-fried until golden and caramelised. Crispy, sweet, and irresistible — best eaten fresh and hot.