MENU

Served with good ol' white Jasmine rice & Sinigang soup.
More rice available upon request. Don't waste it, though.

Please inform your server of any allergies you may have. 

This menu was curated by Geo Quibuyen, Chera Amlag and Chef Garrett Doherty (Executive Chef at The Ruins, founder of Kraken Congee pop-up). It is inspired by the big ass Filipino party.

 

SALMON LUMPIA
Salmon, Lumpia Wrapper, Sriracha Mayo

 

CRISPY PALABOK
Crispy Pancit Bihon, Shrimp Gravy, Tamarind Shrimp, Calamansi Lemongrass Gremolata, Swaggy Egg, Chicharron

 

ADOBONG FRIED CHICKEN
Chicken Leg & Thigh, Soy Sauce, Vinegar, Paprika

 

LECHON
8-hour Caja China hour roasted pig with calamansi & patis brine, lemongrass, star anise,
garlic, scallion, alaea salt marinade

 

PANDAN TRIO
Shrimp paste, spicy napa cabbage, jasmine rice, egg

 

BALUT - 3 (a la carte)
The duck egg you’ve heard so much about.