Party trays & Filipino favourites

Grilled chicken in the Visayan inasal style.

Chicken braised in tomato sauce with potatoes, carrots and bell peppers.

The Filipino classic: chicken braised in soy sauce, vinegar, garlic and bay leaf.

Chicken simmered in coconut milk.

Chicken with pineapple in a creamy sauce.

Salt & pepper, teriyaki or honey garlic.

Pork braised in soy sauce, vinegar, garlic and bay leaf.

Pork stewed in tomato sauce with potatoes and carrots.

Pork cooked with savoury fermented shrimp paste (bagoong).

Chopped crispy pork with onion and calamansi, the dish regulars rave about.

Rich tomato-based pork stew.

Crispy pork in a savoury pork-blood stew.

Sweet and savoury braised pork belly.

Pork cooked in coconut milk with chilies.

Deep-fried crispy pork belly.

Fried tofu and pork with a soy-vinegar dressing.

Beef and vegetables in a thick peanut sauce, traditionally served with bagoong.

Rich tomato-based beef stew.

Beef braised in soy sauce and calamansi with onion rings.

Slow-cooked beef stew from the Visayas.

Ilocano-style beef soup with its signature slightly bitter broth.

Tender braised ox tongue.

Stir-fried mixed vegetables.

Ilocano mixed vegetables in shrimp paste, topped with crispy pork.

Taro leaves stewed in coconut milk, with crispy pork.

Stir-fried noodles with vegetables and meat.

Stir-fried egg noodles with vegetables and meat.

Stir-fried rice noodles with vegetables and meat.

Canton and bihon noodles stir-fried together.

Tuguegarao-style noodles topped with egg and meat.

Stir-fried glass noodles.

Rice noodles in a savoury shrimp sauce with toppings.

Filipino-style sweet spaghetti.

Lumpia: crispy fried pork spring rolls.

Crispy fried vegetable spring rolls.