LUZON MENUS
ILOCOS BAGNET
Crispy deep fried pork belly, a favorite of every Juan.
Served with chef’s choice vegetables
Poqui-poqui
Mangan Tamung(Let’s eat)
KAPAMPANGAN FAVORITES
Taste the dishes of the ‘Culinary Captial
of the Philippines’
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.
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.
ILOCOS’ INSARABASAB
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).
believe it!
NAIMAS (Delicious)
Ilocos Dishes
PAKBET
Hearty ‘Pakbet’ cooked in Bagoong for that perfect salty kick.
TRIVIA: Pinakbet is basically referred to as the Philippines’ version of Ratatouille
Ilocos Dishes
TRIVIA: Pinakbet is basically referred to as the Philippines’ version of Ratatouille
KATAKAMTAKAM na SALU-SALO mula sa
TIMOG KATAGALUGAN
TIMOG KATAGALUGAN
(Delectable feast from Southern Tagalog)
Paboritong SINAING
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.
NA ISDA ng BATANGAS
SINUGNO
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
BICOL EXPRESS
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.
BICOL’S PINANGAT
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.
Salu’s Laing
Spicy taro leaves cooked in creamy coconut milk twist.
Delicacies from Bicol Region
coconut cream wrapped in taro leaves, steamed to bring out its
perfect flavors.
TINUTONGANG MANOK
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.
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.
TRIVIA: Kinunot means flaking in Bicolano.
This dish is cooked with moringa leaves or malunggay to balance the rich taste of creamy coconut milk and stingray or pagi meat.
spicy zing, a real Bicolano specialty.
This dish is cooked with moringa leaves or malunggay to balance the rich taste of creamy coconut milk and stingray or pagi meat.
