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, calamansi/honey/sesame vinaigrette, radishes, coconut/garlic croutons, and crushed roasted garlic peanuts.

Slow-roasted baby back pork ribs glazed with a Filipino-style adobo glaze. Served with a butternut squash/coconut cream puree and ginger/garlic-infused steamed jasmine rice.

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

A lightly sweet, moist cake made with rice flour and coconut milk. Topped with a blood orange/honey puree, pomelo, and candied kumquats, a scoop of vanilla bean ice cream, and toasted coconut.