Pinoy Heritage: Winter 8 course tasting menu

In-PersonSOMA, San Francisco


Available for purchase
Banquet (20+ Guests)
asian, californian, filipino
After spending a couple months from our culinary voyage in the homeland, we are back and inspired. We created this winter menu based on what we'ved learned with amazing california ingredients.

Menu detail

Scallop Kinilaw
Small Plate
Scallop is marinated in home made apple vinegar and served with fermented apples and preserved dalandan we brought from the Philippines
Ginataang kale
Small Plate
Organic kale is braised with coconut milk and tinapa (smoked fish and turned into a spread for our home made bread
Pancit puso
Small Plate
The pickled banana heart is the star of this pancit dish. Served with chicharon, shrimp and two types of noodles. This pancit reigns from Cavite. A city very close to manila Braised dish
Pato sa Igado
Small Plate
Muscovy duck breast from Grimaud Farms in Stockton is roasted until its skin is crisp and it is glazed with igado sauce. Igado is a dish that is made from pork and liver, they are braised in adobo, here, the sauce is made by braising duck liver and sofrito in adobo and it is finished with foie gras to give it even more richness.
Crispy Pork Dinuguan
Pork belly is braised and deepfried. Served with blood foam and seared rice cake.
Taho or silken tofu is sold all over the Philippines and it is our favorite merienda or quick breakfast. This is our housemade taho and calamansi sago to ready your palate for dessert.
Searching for elusive mutated coconut at tagaytay, we were able to preserve the rare fruit and bring it here to the states. Stay tune to find out what we plan to do with this awesome ingredient
Tsokolate at biskwit
Burnt honey buttercream is sandwiched between Lengua de Gato cookies and served with Philippine hot chocolate spiked with fernet.

Pinoy Heritage: Winter 8 course tasting menu

In-PersonSOMA, San Francisco
(Exact Address will be shared upon purchase.)