Bibingka & Adobo 2 : A Modern Filipino Brunch

In-PersonBerkeley, Berkeley


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Available for purchase,BYOW
Banquet (20+ Guests)
Bibingka and Adobo were 2 dishes commonly prepared in my household growing up. Bibingka is most commonly prepared as a coconut rice cake and adobo is a dish in Filipino cuisine that involves meat marinated in vinegar, soy sauce, garlic, and black peppercorns, which is browned in oil, and simmered in the marinade. For this brunch, I wanted to incorporate those dishes and flavors in several of the dishes. I'm looking forward to preparing this special and sentimental meal, inspired by my favorite dishes that my mother prepared for me while I was growing up. The dishes are as authentic to my mother's creations/recipes as possible while reflecting my own, personal growth in the kitchen.

Menu detail

Vegetable Lumpia
Small Plate
Filipino-style fried egg rolls with season diced vegetables. Served with a spiced vinegar dipping sauce.
Chicken Adobo Hash
Small Plate
Chicken adobo (chicken slow-cooked in cane vinegar, soy sauce, garlic, bay leaves, cracked peppercorns, local honey, and other spices), sweet potatoes, potatoes, onions, kale, and sweet peppers. Served with a sous vide slow-poached egg.
Dungeness Crab Tortang Talong
Filipino-style omelettes made with whole broiled eggplants dipped in an egg batter and stuffed with Dungeness crab meat, scallions, tomatoes, and onions.
Adobo-glazed Pork Belly
Pork belly slow-roasted in chicken stock, Son Fish Sauce, garlic, ginger, and spices. Finished with an coconut/adobo-style glaze.
Garlic Rice
Small Plate
Persimmon Bibingka
A lightly sweet, moist cake made with rice flour, persimmons, and coconut milk.
Juice Bar feat. Sun Tropics Juices
Tropical-flavored juices and nectars made with fruit puree by Sun Tropics.


Mimosa (glass)
Mimosa (Carafe)

Bibingka & Adobo 2 : A Modern Filipino Brunch

In-PersonBerkeley, Berkeley
(Exact Address will be shared upon purchase.)