Payag

* hand wrapped shanghai style egg rolls filled with ground pork, shrimps, and minced vegetables held together by beaten eggs. served with sweet and chili sauce

soft egg crepes filled with sauteed ground pork, chicken and shrimp w/ fresh vegetables in sweet and creamy garlic sauce

oven baked new zealand mussels in half shell topped with parsley garlic butter and sprinkled with cheddar and pepper jack cheese

squid rings breaded and deep fried until crisp to perfection. tat-tar sauce, complement this all time favorite payag appetizer, very well.

seasoned ground pork and shrimp stuffed in wonton wraps then seared with beaten eggs before steamed. served with chili garlic sauce, soy sauce and lemon wedge

deep fried chopped pork mask, and liver marinated in calamansi juice, served with hot chili and minced onion topped with fresh whole egg on a sizzling plate

this marinated skirt steak dish is tender, stir fried with sauce

deep fried battered shrimp is another popular choice waiting to be shared amongst friends and family

peeled baby shrimps sauteed in garlic and olive oil with a hint of lemon juice, served with a sprinkle of finely chopped fried garlic bits

made with freshest romaine lettuce, topped with parmesan cheese and garlicky croutons tossed in our house made caesar dressing

boiled banana blossom tossed in spiced vinegar with onions, tomatoes, ginger, coconut milk and calamansi juice

thinly sliced cucumber with chopped onions seasoned with freshly cracked pepper corn toss in sweetened vinegar

boiled green jackfruit tossed in sweetened vinegar, tomatoes, onions, ginger, coconut milk and calamansi juice

a simple filipino salad composed of flame grilled eggplant, tomatoes, scallions onions and ginger. commonly eaten as a side to mellow with grilled selections

fish of the day in lemon grass, tomatoes and ginger broth, commonly known as tinowang isda or tola to the visayan. lightly soured by tomatoes

beef shanks poached with corn ears, cabbage and greens. this delightful beef soup is a specialty in the province of batangas where selling of beef and beef by-products is major source of livelihood

payag's version to the filipino interpretation of the sea farer's soup. sea food medley simmered in a rich fish and tomato stock

sotanghon or mung bean thread noodles soup, immersed in chicken broth with chicken, is a favorite during the rainy season in the philippines

pork cubes with a medley of vegetables in a tamarind soured broth. though considered a soup, it is recommended as a viand.

little necka clams simmered with ginger broth with onions, ginger and lemon grass for taste

fresh shrimps with shell and vegetables and cooked by boiling in a sour broth

cornish chicken in ginger lemon grass broth. tinolang manok a classic filipino dish. in the burritos the free range chicken is caught and dressed just before cooking. cornish chicken is the worthy replacement for "organic breed chicken" to revisit the experience of sample living

considered as one of the philippines national dishes is the version of colonial south america's ceviche, typically made from raw fish marinated in citrus juices such as lemon or lime spiced with chili peppers. the way of preparing this dish is commonly called "kilaw" or sour cooking in vinegar with onions, ginger tomatoes, and cucumbers

fish garnished with thinly sliced ginger, sweet pepper, cucumber and house made sweet and sour sauce topped with pineapple slices

please ask your server for fish of the day

deep fred selected mahi mahi filleted fish in spicy black bean sauce mixed with ginger, sweet peppers, bird's eye chili, and cilantro

deep fried mahi mahi fillets in coconut cream sauce with thin strips of ginger, sweet peppers, and basil

a claim to visayan specialty of combining the duo of fish ceviche and grilled pork belly. originated from two distinct culinary process of grilling "sinugba" and "kilaw" refers to raw fish cooked in vinegar

sizzling shrimps in sweet & spicy sauce

served in a sizzling plate, tender squid rings can be served as an appetizer or polutan

medium-sized squids prepared adobo style with squid ink

payag's redefines version of halabos na hipon, shrimps cooked in seagram ginger and garlic. finished with cane vinegar, and spiced butter

grilled shrimp skewers with bell peppers, onions and tomatoes

yellow fine tuna belly marinated in calamansi, garlic soy sauce and extra virgin olive oil

pan seared sirloin steak, sweated onions simmered in tangy marinade of soy sauce, calamansi & pepper

rich meat stew made from beef, ox tail, and tripe in peanut sauce, a side of shrimp paste to compliment the palette. topped with blanched baby bok choi, string beans, and eggplant

imagine a plate of tender pan seared beef shank smothered with thick crusted marrow gravy with slices of button mushrooms, topped with sauteed sprouts and corn on the cob

chunks of beef shank marinated and stewed in pineapple juice. it's texture is acquired from the cream cheese that goaes perfectly well with steamed white rice or garlic fried rice

pork nuckles, with lean meat and crispy golden skin is deep fried, served with pickled ampalaya (bitter melon) and spiced with vinegar. it is specially debones to easily have that scrumptious bite

this visayan dinuguan (pork blood stew) dish is prepared as a perfect blend of pork ofals, cane vinegar, green chili, and thai basil

this filipino favorite is prepared in a series of curing the pork belly then deep frying and exposing to lower temperature environment to give you that crunchy skin and soft tender juicy meat in the inside. atcharange amplaya (pickled bitter melon) served as a side dish

braised pork cooked with banana blossoms, garlic and onions plus a generous pouring of black beans, simmered all together until tender. a cebuano's favorite, fondly served as a daily dish at fiesta

deep fried crispy pork cubes, then sauteed with bitter melon, grilled tomatoes. topped with shrimp paste and crispy garlic bits to taste

braised pork belly, slow-cooked to perfect tenderness, ladles in a rich garlic brown sauce flavored with black peppercorns, sugar, and bay leaf

thinly sliced pork belly, marinated with hoisin sauce and banana ketchup. served with a side of atchara. with philippines having their famous and beautiful white beaches, this dish is a favorite to barbeque at the family picnics at the beach

let this rustic filipino comfort food make your day! braised pork belly, slow cooked to perfect tenderness, ladled in a rich garlic brown sauce flavored with black peppercorns, sugar, and bay leaf.

chicken wings stewed in garlic, vinegar, and soy sauce, breaded chicken wings fried to crisp, giving a twist to our standard chicken adobo served with thick adobo sauce

* chicken thigh marinated in hoisin sauce garlic and calamansi juice, then grilled into perfection. served in bamboo skewers, a reminiscent of the chicken bbq stand in the streets of the philippines

chicken portions marinated in pineapple juice then stewed in pineapple chunks, carrots, and bell pepper

a way of grilling chicken acclaimed from the negros occidental, a trademark from bacolod of preparing chicken with inasal technique

* this deep fried marinated and battered chicken is a favorite amongst the young ones, as well as the adults. a remnants of the good memories we have during our childhood and children's parties we enjoy

summer vegetables str fried in hoisin sauce. best paired with garlic rice or steamed white rice. a vegetarian's favorite choice.

sauteed long beans with garlic, pork, & soy sauce. a simple hearty dish, for a light meal. can also be served without pork

a variation of bitter melon, okra, tomatoes, eggplant and string beans tossed with shrimp paste and served with pork and shrimp

a mixture of summer vegetables, shitake mushrooms, seafood & pork. a chinese term which means a dish of any combination

the soup includes summer vegetables, a good way to start a meal or have it to balance your palette with other dishes. a testament to humble household of the visayans, utan bisaya reflects simple choices in life

flame grilled eggplant, peeled and mashed blended with scallions, onion and garlic. then baked to give crusty texture on the outside and soft in the inside. a vegetarian favorite choice.

sauteed spinach stir fried in filipino adobo sauce. you can order with pork, chicken or shrimp or plain vegetarian style

coconut milk graces cubed squash and string beans thickened to a creamy yet gentle sauce. a vegetarian's favorite choice.

* the pinoy style spaghetti is served in a distinct sweetened tomato sauce with ground beef, crushed pepper corn and a side of herbed garlic butter pan de sal. a contemporary filipino tradition envelopes the filipino children's parties these days and the kids at heart

when one noodle is not enough, bam-i is a duo of sauteed egg and rice noodles, stir fried with summer vegetables, shiitake mushrooms, shrimp and pork

shrimp gravy sauce on noodles with achuete oil, with thin sliced boiled eggs, crush "chicharon" pork rind, and scallions

stir-fried mungbean noodles, pork, shrimp & vegetables

stir-fried egg noodles, pork, shrimp & vegetables

stir-fried rice noodles, pork, shrimp & vegetables

served w/ mixed berry compote, raspberry sauce and whipped cream

served w/ honey peanut tuile and seasonal berries.

served with 2 scoops of ice cream choices. vanilla, ube and mango

layers of shaved ice, corn kernels and corn cream.

ube, mango and vanilla

raspberry coulis & coconut parmesan tuile

garnished with spun sugar

warm banana toron served with vanilla ice cream and cinnamon sugar

w/ caramel sauce

w/ raspberry sauce

w/ dark chocolate ganache and caramel sauce

served with seasonal berries, fruits and mango sauce

served with coconut chips and frozen halaya

with tapioca pearls add

egg rolls served with achara & sweet chili sauce.

new zealand green mussels topped w/ garlic-parsley butter & cheddar & pepperjack cheese

chicken bbq, served with achara.

fish ceviche with pork belly

gambas served with garlic bread.

chicken wings.

bacolod style chicken inasal with achara.

pork-shrimp dumpling served w/ garlic-chili sauce & calamansi soy sauce.

salpicao served w/ garlic-parsley bread.

fish ceviche

palabok, bam-i, pancit canton, bihon, and guisado

vegetables with shrimp & pork

summer vegetables, shitake mushrooms, seafood & pork

filipino style beef steak.

pork and liver stew

crispy pork knuckles.

payag style pork bbq

braised pork knuckles

with or without sauce.

crispy fried pork belly

beef in peanut sauce

sweet and sour fish

beef and tripe stew

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