Appetizer: Lumpiang Shanghai

- Lumpia is a simple and flavorful Filipino finger food that evolved from Chinese spring rolls. Each lumpia consists of a rice or flour dough wrap that is stuffed with meat (most often ground pork or beef) and vegetables such as cabbage, carrots, onions, and garlic. It is then sealed with egg wash and fried.

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Main: Classic Pork Adobo

- Adobo is the closest thing to a national dish in the Philippines, consisting of seared and browned chunks of meat, seafood, fruit, or vegetables mixed with white vinegar or soy sauce (or both), bay leaves, garlic, salt, sugar, oil, and black pepper. The combination of these ingredients is left to simmer over low heat, resulting in succulent, juicy, and tender ingredients covered in a thick, rich, and savory sauce. Adobo got its name from the Spanish word adobar, meaning marinade or pickling sauce.

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Dessert: Leche Flan

- Leche flan is a Filipino dessert that is essentially a caramel custard consisting of milk, sugar, and eggs, with the addition of vanilla flavoring. Traditionally, it's oval-shaped due to the use of tin molds called llaneras. It is recommended to serve it chilled and coated with leftover caramel syrup. Leche flan is very popular at numerous Filipino celebrations and social gatherings. Originally, it was brought over to the Philippines during the Spanish colonization, so it is believed that it has origins in the regions on the border of Spain and France.