Scallop is marinated in home made apple vinegar and served with fermented apples and preserved dalandan we brought from the Philippines

Organic kale is braised with coconut milk and tinapa (smoked fish and turned into a spread for our home made bread

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

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.

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

Burnt honey buttercream is sandwiched between Lengua de Gato cookies and served with Philippine hot chocolate spiked with fernet.