Escabeche (Ess-kah-beh-chey) is a sweet and sour dish, typically with fish or chicken or pork. This one features wood ear, shiitake, enoki mushrooms, with mango, blood orange, thai chilies sauce, served on roasted bell peppers.

Dark chocolate drink made with cacao and coconut milk.

Sinigang, (See-knee-gang) the ultimate Filipino cold weather soup, known distinctly for its sourness. Different souring agents may be used from tomatoes and chilies, to tamarind, to guava. Served cold, poke style with salmon and puffed rice on a bed on rice vermicelli.

Roasted quail in coconut broth and toasted grated coconut with squash chips and dusted with moringa.

Crab in crab fat and calamansi stuffed with mung beans sauteed with tomatoes and onions and coconut cream.

The well-loved suman (glutinous steamed rice cake), deep fried and served with a ube jam (halaya), coconut jam and macapuno (young coconut).