Kale tossed in patis Caesar dressing with pan de sal croutons, crispy dilis, and queso de bola. Vegan optional.

House pancake topped with calamansi curd and muscovado butter. Vegetarian.

Pan de sal french toast with whipped coconut cream and cured egg yolk. Vegetarian.

Gingery brown rice porridge with roasted beech and trumpet mushrooms, soft egg, and scallions. Vegan optional.

Smoky eggplant omelette with tomato and herbs and garlic vinaigrette over steamed rice. Vegetarian.

Air-dried and breaded steak served with black garlic gravy-smothered rice and a fried egg.

Housemade Filipino sausage served with a fried egg, yu choy, fresno chiles, and pickled onions over garlic rice. Gluten-free.

Beef patty topped with stewed onions, queso de bola, and calamansi aioli in a brioche bun and side of toyomansi jus dip.

Dry rubbed, confit, and fried bone-in pork shank served with sides of shredded cabbage with peanut soy vinaigrette, tomatoes with salted duck egg aioli, palm vinegar sauce, and garlic rice. Served 2 people. Gluten-free.

Veggies with garlic & patis cured egg yolk.

Slice of twice-cooked pork belly.

Crispy hominy tossed in togarashi, garlic, and calamansi powder. Vegan and gluten-free.

Fried rice paper with scallion and mushroom powder. Vegan and gluten-free.

4 pieces. Egg rolls with cabbage, carrots, celery, bean sprouts, and spiced vinegar dip. Vegetarian.

Cauliflower florets tossed in palm vinegar and chili crunch. Vegan and gluten-free.

Kabocha, long beans, beech & oyster mushrooms stewed in savory coconut cream. Vegan and gluten-free.

Egg noodles tossed in calamansi butter and fish sauce cured egg yolk.

Rice noodles topped with pork and shrimp ragu, chicharon crumble, scallions, and soft egg. Gluten-free.

Garlic sofrito brown rice topped with adobo glazed mushrooms. Vegan and gluten-free.

Twice-cooked chicken. Gingery brown rice porridge topped with crispy garlic, calamansi, and scallions. Gluten-free.

Contains shrimp. Pork collar and kabocha coconut cream with mustard greens dressed in fermented shrimp vinaigrette.

Fried pompano, mustard greens with pickled fresnos, roasted pickled eggplant, tomatoes with salted duck egg aioli. steamed rice, and brown butter fish sauce. Gluten-free.

Lemongrass and ginger marinated whole chicken, kale with sugar cane vinaigrette, eggplant with chili crunch, marinated daikon, chicken fat rice, and Calabrian chili with fish sauce. Gluten-free.

Dry rubbed, confit, and fried bone-in pork shank, cucumbers with garlic mojo vinaigrette, shredded cabbage with peanut soy vinaigrette, tomatoes with salted duck egg aioli, steamed rice, and palm vinegar sauce. Gluten-free.

Black sesame polvoron. Gluten-free.

Muscovado cream and puffed rice.

Fried rice paper with scallion and mushroom powder. Vegan and gluten-free.

Crispy hominy tossed in togarashi, garlic, and calamansi powder. Vegan and gluten-free.

Lemongrass and ginger marinated whole chicken, kale with sugar cane vinaigrette, eggplant with chili crunch, marinated daikon, chicken fat rice, and Calabrian chili with fish sauce. Gluten-free.

Roasted cauliflower with adobo glaze, cabbage with peanut soy vinaigrette, roasted eggplant with chili crunch, daikon with sugar cane vinegar, steamed rice, and spicy coconut cream. Vegan.

Fried fish, mustard greens with pickled fresnos, roasted pickled eggplant, tomatoes with salted duck egg aioli, steamed rice, and brown-butter fish sauce. Gluten-free.

Gluten-free. Dry rubbed, confit & fried bone-in pork shank. Cucumbers with garlic mojo vinaigrette. Shredded cabbage with peanut soy vinegar. Tomatoes with salted duck egg aioli. Steamed rice. Palm vinegar sauce.

Vegan.

Gluten-free.

Gluten-free.

Gluten-free.