Warm Filipino pandesal served with creamy liver spread, mango chutney, and spicy vinegar dip.

Grilled eggplant salad tossed with tomatoes, onions, and salted egg in a tangy vinaigrette.

Fresh tuna cubes marinated in calamansi and vinegar, with onions, chili, and ginger.

Stir-fried egg noodles with mixed vegetables, chicken, shrimp, and soy-garlic sauce.

Grilled chicken skewers marinated in annatto oil, lemongrass, and calamansi. Served with garlic rice.

Marinated milkfish belly pan-fried with onions and soy-vinegar sauce, served with tomato salsa.

Filipino-style cured beef served with garlic fried rice and a sunny-side egg.

Juicy Filipino-style sweet pork patty with lettuce, tomato, and aioli in a brioche bun.

A tangy tamarind-based soup with pork belly, radish, string beans, eggplant, and water spinach. Served with steamed rice.

A rich and creamy Filipino custard topped with golden caramel.

Smooth ube (purple yam) cheesecake with a graham crust and whipped cream topping.

Crispy banana spring rolls drizzled with caramel, served with a scoop of vanilla ice cream.

Moist chocolate cake made from native cacao (tablea), topped with ganache.

Young coconut and pandan jelly in sweet cream, topped with sago pearls.

Lightly spiced carrot cake layered with cream cheese frosting.