DALAWA

Over the past two years, we’ve had menus that pushed the boundaries of Filipino food (Luzviminda, Makibaka, Bagoong), explored intersections between Filipino food and other ethnic cuisines (Chee!, Aroi/Sarap, Aina), experimented with different dining formats (Kamayan, Greatest Hits Vol.1), and even got to bring our pop-up to L.A. and Hawai’i. In all these menus events, we’ve tried to keep the recipe of the first pop-up present: a heaping helping of celebration, a handful of homecooking, a dash of experimentation, seasoned with music. At it’s heart, Food & Sh*t is a party.

So, in celebration of Food & Sh*t’s two year anniversary, we’re bringing it all back to the absolute staples of the Filipino party: Lumpia, Pancit, Adobo, Lechon. For those already familiar with Filipino food, these ever-present dishes evoke memories of many celebrations: birthday parties, graduations, weddings. For those unfamiliar or new to Filipino food, these dishes are usually the entry point; the bridge that leads to the larger wondrous world of Filipino cuisine. Our challenge to ourselves this month is to create versions of these dishes that present something fresh and new while still filled with the soul and seasoning of all the great party food we’ve had over a lifetime. 

Presenting our DALAWA (“two” in Tagalog) menu: a five-course prix-fixe dinner that begins with a classic take on a fresh local staple: Salmon Kinilaw. We couldn’t decide on a fresh (sariwa) or fried (shanghai) lumpia, so we’re doing both. The pancit will be straight-up based on mom’s tried and true recipe, but with the addition of a brined and thrice-cooked pork belly and calamansi-marinated grilled shrimp. The adobo is something we have often at home but haven’t yet put on one of our menus: duck! And, as always, Hood Famous Bakeshop brings its magic to the dessert course with a celebratory coconut birthday cake layered with our first pop up dessert - pandan flan. In addition to our regular 5pm and 8pm seatings, we’re starting the celebration with a coffee tasting with Kalsada Coffee and featuring a trio of the Philippine-grown coffee with our dessert course. 

DALAWA brings our prix-fixe dinner format for the first time to Kraken Congee and will be the first of three scheduled Fall pop-ups (3rd Monday, Sep-Nov) at our new venue. 

Menu

Salmon Kinilaw
Lumpia Shanghai/Sariwa Duo
Lechon Kawali & Grilled Shrimp Pancit
Duck Adobo
CocoDan Flan Cake (Coconut & Pandan Flan)


DALAWA is a prix-fixe pop-up 5-course tasting menu dinner (2 appetizers, 2 main course, 1 dessert). Reservations and advance payment required. There will be two dinner services, from 500-700pm and 800-1000pm. All ages welcome, with bar & alcoholic drinks available for 21+. Seating limited to 50 per dinner. Please make reservations at the link below:


August 17
ʻĀINA