The warmth of your loved ones
For Family
May 15-21, 2023
Course 1
May 15-17, 2023
Appetizer: Pancit Palabok
Main: Lechon Kawali
Dessert: Buko Pandan
Time slots: Mon-Sat
9:00am-12:00pm; 12:30pm-3:30pm; 4:00pm-7:00pm; 7:30pm-10:30pm
Sun and Holidays:
8:00am-11:00am; 11:30am-2:30pm; 3:00pm-6:00pm
6:30pm-9:30pm
Course 2
May 18-21, 2023
Appetizer: Sisig
Main: Pinakbet
Dessert: Mango Float
Time slots: Mon-Sat
9:00am-12:00pm; 12:30pm-3:30pm; 4:00pm-7:00pm; 7:30pm-10:30pm
Sun and Holidays:
8:00am-11:00am; 11:30am-2:30pm; 3:00pm-6:00pm
6:30pm-9:30pm
Course 1
Appetizer: Pancit Palabok
- Pancit palabok is a traditional Filipino dish consisting of thin rice noodles doused in a creamy shrimp-infused sauce and complemented with various toppings such as hard-boiled eggs, pork cracklings, shrimps, pork, fish flakes, and scallions. This classic is one of the most famous varieties of the traditional pancit dishes, and it is considered to be an authentic Filipino invention, unlike other Chinese-influenced versions. Even though it is commonly prepared in many Filipino households, this national favorite is typically prepared for special and festive occasions.
Main: Lechon Kawali
- Lechon kawali is the Filipino version of deep-fried pork belly. Primarily boiled in plain or seasoned water, the meat is rubbed with salt, cut into chunks, then deep-fried until it develops a golden-brown, crispy skin, but remains juicy and tender on the inside.It is one of the most famous Filipino dishes eaten throughout the country. Always served hot, lechon kawali is usually accompanied by spicy vinegar sauce or a traditional lechon liver sauce on the side.
Dessert: Buko Pandan
- Buko Pandan is a Filipino cold dessert made of jelly cubes, young coconut, and sweetened cream infused with pandan or screwpine flavor. Although the above three are the standard ingredients, tapioca pearls or sago, kaong, and nata de coco are also commonly added. This tropical salad is usually enjoyed as a midday snack or after-meal sweet treat and is often made for holiday parties and other special occasions.
Course 2
Appetizer: Sisig
- Sisig is a popular Filipino dish made by boiling, chopping, and grilling parts of pig's head such as ears, cheeks, and jowls, which are then seasoned with salt, pepper, and vinegar. The meat is combined with fried onions, sili, and chicken livers, and the whole concoction is traditionally topped with a raw egg. Some cooks like to add mayonnaise or pork cracklings into the dish for extra flavor. Originally, sisig had no meat in it, and was first described in a 1732 Kapampangan dictionary by Fr. Diego Bergano as a salad consisting of guava or green papaya.
Main: Pinakbet
- Pinakbet is a traditional Filipino meat stew prepared with various vegetables and shrimp paste. It originated in the region of Ilocos, but today it appears in many regional and seasonal varieties. Most commonly, it consists of fatty pork, bitter melon, squash, sweet potatoes, eggplants, okra, and green beans. Although the ingredients may be adjusted to personal preferences, the key element of the dish is the pungent shrimp paste, which provides pinakbet with its unique flavor. This colorful and versatile stew is usually served alongside steamed rice and enjoyed as a hearty and nutritious main course.
Dessert: Mango Float
- Mango float is a popular dessert in the Philippines. It also goes by the names: Mango Royale or Crema de Mangga. A Filipino icebox cake made of graham crackers, all-purpose or whipped cream, sweetened condensed milk, and ripe mangoes.