A taste of home.

Crispy orange-battered quail eggs with spiced vinegar dip.

Golden pork & vegetable spring rolls, served with sweet chili.

Fried tofu and crisp pork belly in tangy soy-vinegar sauce.

Crackling pork chicharon, traditionally served with sukang pinakurat.

Manila street-style fish balls on bamboo skewers with sweet-spicy sauce.

Charcoal-grilled pork belly, marinated overnight, with calamansi.

Slow-braised oxtail in rich peanut sauce, vegetables, and shrimp bagoong.

Pork belly in tamarind broth with kangkong and green beans.

Crispy pork on a sizzling plate, calamansi, chili, and a cracked egg.

Slow-roasted suckling pork with crackling skin and Mang Tomas sauce.

Ginger-broth chicken with green papaya and chili leaves.

Beef shank and bone-marrow soup with corn, cabbage and saba banana.

Young coconut and pandan jelly in sweet cream — refreshing and nostalgic.

Silky caramel custard layered with ube — purple yam from the Philippines.

A joyful mix of shaved ice, ube ice cream, leche flan, fruits and beans.

Warm baked cassava with creamy custard topping — Mamita's afternoon merienda.

Layers of cream, graham, and ripe Philippine mango. Family-favourite.

Saba banana and jackfruit fried in spring roll wrappers, caramelised.