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BBQ - The Filipino Way
Grilled Organic Chicken Skewers. This is BBQ when a Filipino is talking about BBQ. Sisig (see-seeg) Sizzling marinated pork jowls. An indigenous Pampangan dish made recently famous by its sizzling contemporary. Kinilaw (kih-nee-lahw) A quintessentially Filipino dish made with Catch of the day marinated in vinegar, coconut cream, and peppers. Balut (bah-loht) Hard boiled duck egg delicacy. The one you've heard about, but haven't tried yet...until now. Lumpiang Shanghai Fried Pork Springrolls with sweet & sour dipping sauce. Of Chinese origin, Filipinized. By Chef Neil Syham. The Street Sampler A tasting selection of Kinilaw, Sizzling Sisig, and Filipino BBQ. Turo Turo Gourmet Brand by Ramar Foods. |
Lechon Baboy (bah-bouy)
Celebratory roast Pig. Need we say more? Provided by Tastebuds Restaurant. Lechon Paksiw (pahk-siew) After the lechon is carved, it is combined with sauce and turned into a sweet lechon stew with rice. Tastebuds Restaurant. Pancit Guisado (pahn-sit gwih-sado) Stir fried rice & egg noodles topped with Chicken Katsu. Pancit Guisado is one of dozens of varieties of noodle dishes commonly found in the Philippines. By Chef Robert Menor. Embotido(em-boh-tee-doh) Best described as a Filipino meatloaf, combines pork, egg, and vienna sausage into a delicious pan-fried patty. Turo Turo Gourmet brand by Ramar Foods. Pangat (pahng-aht) A Visayas version of the popular Laing, sauteed taro leaves and pepper with ground pork in coconut milk with bagoong popular in Ilo Ilo. By Chef Yana Gilbuena. The Fiesta Sampler A tasting selectino of Pangat, Embotido, and Lechon Paksiw. |
Chicken Pork Adobo
Pork braised in vinegar, soy sauce, with garlic, bay leaf, and crispy chicken skin. By Chef AC Boral. Sinigang na Bangus (sih-nee-gahng na bahng-uhs) Tamarind Soup with Bangus (Milkfish Belly) and vegetables. By Chef Eric Pascual. Kare Kare (kah-reh kah-reh) Braised beef in a thick peanut sauce with blanched vegetables. Served with caramelized Bagoong (shrimp paste). By Chef Michael Santos. Dinuguan (dih-nuh-goo-ahn) Blood stew with pork offal. The oft-called "chocolate meat" is a centuries-old standard in that nothing from the pig is wasted. Nothing. By Chef Jessette Kalsi . Lugaw (loo-gahw) A hearty porridge of rice and fish sauce topped with garlic prawns. By Chef Irbille Donia and Justin Legaspi. The Karinderia Sampler A tasting selection of Chicken Pork Adobo, Sinigang, and Dinuguan. |
Bibingka (bih-bing-kah)
Cake of rice flour and coconut milk. Native to the Philippines, often cooked on an open flame on a banana leaf. Enjoy a contemporary version as a cupcake! By Binka Bites. Turon (Too-ruhn) Sweet fried banana & jackfruit springroll. Turo Turo Gourmet Brand by Ramar Foods. Served a la mode with your choice of a scoop of our tropical ice cream. Halo Halo (hah-low hah-low) A now-beloved "mix-mix" of sweet fruits and beans with shave ice and milk or coconut milk. Includes coconut, jackfruit, sweet chick peas, and azuki beans, provided by Goldilocks. Topped with a scoop of Magnolia Ice Cream by Ramar Foods. Tropical Ice Cream Tropical ice cream including Sweet Purple Yam & Avocado Ice cream. Magnolia brand made locally by Ramar Foods. Cotton Candy This modern treat has been infused with special Filipino flavors only available at Savor Filipino. Flavors include Ube-Silvana, Polvoron and Manga't Suman. By Sugar & Spun. Leche Flan This traditionally spanish dessert has been enriched by the use of additional egg yolk and condensed milk for a more decadent experience. |