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SMALL PLATES

LUMPIA SHANGHAI         6

Finger sized pork eggrolls. Served with banana ketchup.

 

LUMPIA        7

Filipino style eggrolls with veggies and pork. Served with banana ketchup.

 

LECHON KAWALI        10

Pork belly roasted in lemongrass, garlic and calamansi, then deep fried.

 

KINILAW          10

Filipino style ceviche with fresh fish marinated in vinegar and calamansi, chili, green mango, ginger and coconut milk.

SPAM FRIED RICE         8

Spam sautéed with garlic, onions, and fried rice. Topped with tomatoes and an over easy egg.

 

BAGOONG FRIED RICE      10

Tocino, garlic, ginger and onion sautéed with Bagoong paste and fried rice. Topped with green mango, cucumber, fried egg strips.

 

VEGGIE FRIED RICE       8

Fresh vegetables sautéed with garlic, ginger and fried rice with egg preference.

 

CRAB FAT FRIED RICE      10

Rice fried with Crab fat, garlic, ginger and scallions then topped with Chicken Chicharron.

PULUTAN PLATE     18

Lumpia, Lumpia Shanghai, Lechon Kawali, BBQ Chicken Skewers, & Crispy Pig Tails with accompanied sauces.

Soups

SINIGANG         9

Tamarind soup with spinach, bok choy, daikon, long beans & okra.

-          Add pork $1

-          Add Shrimp $2

-          Add milkfish $5

 Sides

SAUTEED VEGETABLES    5

GARLIC RICE       3

WHITE RICE        2

BANANA/COCONUT RICE     4

BAGOONG PASTE    1

Add SHRIMP       4

Add PORK/CHICKEN/BEEF     2

Add EGG      1

Add FAUX PROTEIN       2

Add SPICY VINEGAR SALAD    2

ENTREES

CHICKEN or PORK ADOBO        13

Braised in soy sauce, garlic, vinegar and black pepper. Topped with caramelized onion and long bean. Served with white rice.

 

KARE KARE       16

Oxtail stewed in peanut butter with Bagoong (shrimp paste), eggplant, bok choy and long beans. Served with garlic fried rice

 

BISTEK          16

Beef seared in calamansi soy sauce, topped with caramelized onion. Served with garlic fried rice and spicy vinegar salad.

 

DINUGUAN          15

Savory blood stew with pork, garlic, ginger and peppers. Served with steamed puto buns and coconut/banana rice.

 

PINAKBET        17

Pork rib and shrimp simmered in Bagoong paste and oyster sauce with eggplant, okra, bok choy, long bean, daikon and bitter melon. Served with white rice.

 

SISIG           14

Pork face and chicken livers sautéed with onion, garlic, chili and calamansi. Served with garlic fried rice and sunny side up egg.

 

PANCIT BIHON       15

Thin cornstarch noodles sauteed with onion, mushroom, celery, carrot, snow peas, napa & red cabbage and spinach then topped with bean sprouts.  Choice of PORK, CHICKEN, BEEF or SHRIMP (add $3).

 

PANCIT MALABON          20

Thick cornstarch noodles sauteed with napa cabbage, onion and fish sauce the topped with a Crab fat and chicharron sauce.  Served with shrimp, squid, milkfish, and pork belly.  Topped with pickled quail egg, Chicharron powder, citrus and cilantro.

 

BICOL EXPRESS           15

Diced pork sauteed with onion, garlic, ginger, bagoong paste, and thai chilis then simmered in coconut milk.  Topped with toasted coconut and served with garlic fried rice and cilantro.

 

MILKFISH PREPARAIONS           21

GINATAAN BANGUS

Milkfish braised in coconut milk, ginger and garlic with Gulf Shrimp, served over garlic rice and topped with spicy red cabbage and bean sprouts.

FRIED MILKFISH

Bangus marinated in garlic, ginger and toyomansi, then fried crisp skin-on and served with sauteed vegetables and garlic rice. Served with Suka and Atchara.