Filipino-style crispy egg rolls. We will be serving the following flavor with an accompanying dipping sauce: Chicken Shanghai - ground chicken and julienned vegetables.

Mixed greens, red cabbage, tomatoes, calamansi/honey/sesame vinaigrette, radishes, and coconut/garlic croutons.

Braised beef short ribs glazed with a sweet and savory adobo glaze. Served with steamed jasmine rice.

Salmon fillet, flash-roasted baby bok choy, green beans, daikon, and peppers. Served with an 8 hour lemongrass, ginger, and tamarind-based broth.

Flourless cake made with grated cassava (aka yucca root) and coconut milk. The cake will be topped with a thin custard flan layer and sprinkled with toasted coconut.