MENU - Savor Filipino

The process of making Bagoong (fermented shrimp fry). A familiar condiment in Filipino Cuisine. Photos by Cocoy Ventura. Click here for his blog.

THE TASTING MENU

Savor Filipino is a Free Event - feel free to come in, experience the aromas wafting through the air, and enjoy our all-day entertainment line up. Feeling hungry? That's what we're all about! In addition to tastings, we will have a la carte items - everything is fine dining style!

PASSPORT NOT REQUIRED

Photo by Cocoy Ventura

Want to travel to the Philippines and get to know its rich and unique culinary History? Well leave your passport at home! Savor Filipino is brining the entire experience right to San Francisco!

Although we wish we could add more dishes (our first list had close to 60!) we are focusing on the best mix that displays the best that Filipino cuisine has to offer.

Ingredients

The best food starts with the best ingredients. The Philippines is rich in natural resources, especially its nutritious volcanic soils for agriculture. At Savor Filipino, we are sourcing our ingredients from local organic farms, and exercising best practices for the best ingredients starting with these 3 rules.

local, organic produce
humane beef, pork, and poultry
sustainable seafood

THE GARDEN

Adobong Kangkong
Water Spinach stir fried in Vinegar with Garlic and Soy Sauce.

Ginataang Sitaw (geena-ta-ahng see-tahw)
Local Long Beans sautéed with organic coconut milk

Pinakbet (pih-nahk-beht)
Seasonal Vegetable medley steamed with shrimp sauce.

THE STREET/BAR

Grilled BBQ Skewers

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.

THE FIESTA

Lechon Baboy (bah-bouy)
Celebratory Roasted Pig. Need we say more?

Pancit Bihon (pahn-sit bee-hohn)
Stir fried rice noodles with chicken, shrimp, and fresh Calamansi. Also of Chinese origin, Pancit Bihon is one of dozens of varieties of noodle dishes commonly found in the Philippines.

Lumpiang Shanghai
Fried Pork Springrolls with garlic & vinegar dipping sauce. Of Chinese origin, Filipinized by going all-meat.

THE CARINDERIA (RESTAURANT)

Kare Kare

Chicken Adobo
Organic chicken braised in coconut vinegar with garlic, soy sauce, and bay leaf.

Sinigang (sih-nee-gahng)
Tamarind Soup with Bangus (Milkfish Belly) and vegetables.

Kare Kare (kah-reh kah-reh)
Braised beef in a thick peanut sauce with blanched vegetables. Served with caramelized Bagoong (shrimp paste).

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.

NATIVE DESSERTS

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.

Suman (soo-mahn)
Steamed sweet rice with coconut cooked in banana leaf. A throwback to the many ways of cooking, flavoring, storing, preserving, and transporting food in one go.

Biko (bee-koh)
Sweet sticky rice dessert made with purple heirloom rice grains.

MODERN DESSERTS

Ube Ice Cream (ooh-beh)
Sweet Purple Yam ice cream made locally by Ramar Foods

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. Topped with a scoop of Ube Ice Cream.

DRINKS

San Miguel Beer
Pale Ale, Light, & Red Horse

Lambanoag (lam-ban-ohg)
Cocktails made with vodka fermented from coconut. Provided by Infanta.

Wine Selection
A range of northern California wines by local vintners. The selection is designed to pair with Filipino cuisine.