Traditionally a soup dish, We transformed the Clam broth into a light and silky custard. A start that'll warm you right up for dinner.

A classic dish of stewed squash with coconut milk gets souped up with the added texture of a flaky tart shell and extra the extra funky Alamang ( baby shrimp)

Inspired by our recent travel back to the Philippines, this dish is a mixture of kinilaw ( ceviche) and sinugba (grilled pork). We took the meat element and tranformed it into a gelee. It is served with K&J pears and fermented black beans

There is no trip to Manila unless you have experienced the old school restaurant of Aristocrat. We have recreated the BBQ chicken using one of our favorite poultries - the guinea hen. It is served with Java sauce and Atchara pickles

The ultimate breakfast Corned beef and pandesal. We took beef cheeks and brined it for 8 days. It is then braised until super tender. Served alongside is home made pandesal and Robuchon potatoes.

As a paletted cleanser, coconut lychee sherbert will be served in a choux au craquelin

A popular afternoon snack, this sweet potato dish is grilled instead of fried and along with bilo bilo ( Filipino Mochi). It is served with ube ice cream and coconut espuma.

A delicious ending with these milk candies flavored with squash