Crispy minced pork pouches with sari-sari sauce

Squid legs tempura drizzled with squid ink - vinegard reduction

Milkfish with diced tomato, onion, and salted duck egg wrapped in vinegared rice and nori

Fresh tuna, sea scallops, and shrimp marinated in calamansi, vinegar, and coconut milk with red onions and tomato (ceviche)

Julienned vegetables, shrimp, and squid tempura with apple-cider vinegar dip

Crusted soft tofu and grilled pork in soy-vinegar sauce

Street-style marinated pork skewers with pickled green papaya

Glazed crispy soft tofu and daikon sprouts (Vegan)

Seared sea scallops and grilled Portobello mushroom adobo

Shanghai Pouches, Pork BBQ, Crispy Tokwa, and Bangus Maki platter


Visayan egg noodle with minced pork, garlic, green onions 

Season California greens with Asian vinaigrette and citrus elements

Eggplant, salted duck egg, mango, okra, tomato, onion, and bagoong (shrimp paste)

Pan-fried egg noodle with pork, shrimp and sauteed Asian vegetables 



Crispy pork belly cooked in lemongrass with tamarind-chili sauce and served with steamed rice

White Pekin duck leg poached in its own fat served with steamed buns and garnished with hoisin and green onions 

Seared Basa catfish with julienned vegetables in sweet-tangy sauce served with steamed jasmine rice

Grilled marinated chicken with asparagus, roasted garlic in adobo reduction served with your choice of mashed potato or steamed rice

Grilled flat-iron steak with citrus soy sauce served with your choice of garlic mashed potato or steamed jasmine rice



Miso-marinated black cod on spinach tempura with miso-tomato reduction

Choice rib-eye sauteed in garlic, olive oil and house soy-based sauce with russet potato ribbons 
Pan-seared Chilean seabass with sauteed spinach and mushrooms drizzled with a light soy-based sauce

Twice-cooked crispy pork leg on baby bokchoy with soy-vinegar-garlic dip

Includes soup of the day or green salad, one classic entree, and choice of a side dish (value meal available all week)

Mushrooms, eggplant, red and green bell pepper, onions and spinach cooked in creamy coconut sauce served in a clay pot

Stir-fry vegetables - spinach, celery, carrots, snow peas, onions and mushrooms with Agedashi tofu

Grilled Portobello and Asian vegetables in mild-spicy marinara sauce (vegan)



light, silky Pandan custard with sweet coco strings and mango

Cappuccino-style Philippine coffee creme brulee

Churros with hot Manila chocolate and season fruits

Pieces of pandesal (Filipino dinner roll) filled with creme caramel custard 

Banana in triple-sec rum and cinnamon crepe