The Filipino version of egg rolls. We be serving the following 2 flavors with accompanying dipping sauces: 1) Chicken Shanghai: made with ground chicken and julienned vegetables. 2) Shrimp: Butterflied shrimp stuffed with a creamy herb-infused cheese spread, wrapped in a pastry shell then fried.

Thinly-sliced red/green cabbage, carrots, sliced radishes, with citrus, honey, and red wine vinaigrette. Crushed adobong mani (fried garlic peanuts), fried onions, and garlic/coconut croutons.

A bowl of savory Chicken and Rice Porridge that's similar to the Chinese congee, but seasoned with a homemade chicken stock, onion, garlic, ginger, and fish sauce. Each bowl will be topped with chopped scallions and greens and a sous vide soft-boiled egg. Veggies, Roasted tofu, pork belly, fried garlic are a few of the many toppings that will be available for you to customize your bowl. (Vegetarian option available made with a veggie stock)

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