Crispy deep fried pork belly, a favorite of every Juan.
Served with chef’s choice vegetables
Mangan Tamung(Let’s eat)
Taste the dishes of the ‘Culinary Captial
of the Philippines’
NUEVA ECIJA’S GISING GISING
Oh you’ll surely wake up with our mildly spicy veggies mixed with coconut milk.
Perfect with anything fried
PAMPANGA STYLE SISIG
Traditional Favorite, need to say more?! The dish is invented by Lucia Cunanan of Pampanga, popularly known as Aling Lucing. The term ‘SISIG’ literally means “to make or eat something sour”. The dish was originally used to prevent nausea or serves as cure for hangover. The original recipe was tweaked by Aling Lucia to create a perfect viand and appetizer as well.
Smoky, tangy, and chunky Ilocos Style Sisig. Your pork meat cooked with Sukang Ilocos. Taste it to believe it!
TRIVIA: Literally means “something burned in fire” this dish is traditionally roasted in direct fire while placed in a ‘dalikan’ (clay stove).
Hearty ‘Pakbet’ cooked in Bagoong
for that perfect salty kick.
TRIVIA: Pinakbet is basically referred to as the Philippines’ version of Ratatouille
KATAKAMTAKAM na SALU-SALO mula sa
(Delectable feast from Southern Tagalog)
NA ISDA ng BATANGAS
Pinoy’s zesty braised fish that’s perfect with…MORE RICE
TRIVIA: This dish is originally from Batangas. Usually entails 6-8 hours cooking time over charcoal or wooden fire inside a palayok to bring out distinct tastes that every Filipino love.
Grilled Tilapia in Coconut Milk of Quezon.
GINATAANG MANOK SA DILAW ng QUEZON
Juicy slow-cooked chicken in Lucban vinegar, sili leaves, and turmeric. Quezon’s version of a turkey feast.
HARDINERA ng QUEZON
Succulent Pinoy Meatloaf from Quezon with chewy and yummy surprise in every bite.
TRIVIA: This dish is usually served during special occasions in Quezon. Often associated with menudo or embutido but is leveled up to satisfy taste buds craving for authentic flavors.
Kaon po Kita (Let’s Eat): Delicacies from Bicol Region
Some SPICY, Everything mouthwatering and TASTY
Chili, Meat, Coconut Milk and more Chili, the Hotties’ real favorite!
TRIVIA: This dish was said to be discovered by a native of Laguna who came to live in Bicol, Cely Kalaw. The dish was first introduced at a restaurant in Malate Manila and named after a train (express) that travels from Paco, Manila to Bicol.
Savory taste of meat, chili and coconut cream wrapped in taro leaves, steamed to bring out its perfect flavors. Can be matched with your grilled meat, fish or just about anything else.
Spicy taro leaves cooked in creamy coconut milk twist.
A classic Bicolano dish. Sweet and smoky flavors combined with fresh aroma of ginger and lemongrass
TRIVIA: Term ‘tinutong’ (toasted) is a technique used in the original version of the recipe. Coconut Meat is first toasted before extracting the milk which brings the roasted, smoky flavor of the dish.
KINUNOT NA PAGI
Stingray in coconut milk with a creamy
spicy zing, a real Bicolano specialty.