Cebu’s BALBAKWA Stew
Thick Peppery Signature Stew of Cebu with tenderized Ox Skin/ Tail and Beef, cooked for seven hours
Trivia: Name of the dish came from the Spanish word “barbacoa” which refers to the process of cooking meat slowly in open fire. Now that should bring out the real tasty goodness!
Authentic smoky taste of Bacolod’s Famous grilled chicken
TRIVIA: Inasal came from the Spanish word ‘asar’ meaning ‘to roast’.
KBL (Kadios, Baboy, Langka) ng Visayas
Soothing, light pork dish from Iloilo with three basic ingredients: Kadios (pigeon pea), Pata and Langka
TRIVIA: Original flavors are made possible by ingredients home grown in the Visayas area. Kadios also known as black peas and Bat-wan a tiny green fruit that serves as a souring ingredient
Filipino Style BBQ
Not your ordinary BBQ. Sweet and smoky, marinated, perfectly blended well with our secret “sawsawan” to match.
BBQ HIPON / TANIGUE
(Our house specialty from Batanes)
(perfectly healthy and yummy)