menu

Slow-braised short ribs in a rich peanut sauce, served with roasted eggplant, green beans, and a hint of bagoong.

Tender marinated beef topped with caramelized onions and served over garlic rice with a citrusy soy sauce.

Tender marinated beef topped with caramelized onions and served over garlic rice with a citrusy soy sauce.

Shrimp simmered in a creamy coconut sauce with chili and shrimp paste, served with pickled veggies.

Salmon belly in a tamarind-infused broth with radish, okra, and cherry tomatoes, balancing tangy and savory notes.

Crispy pork belly on soft rolls with atchara (pickled papaya) and a spicy aioli, for a unique twist on a classic.

A refreshing blend of tangy calamansi and sweet orange, perfect for a tropical twist.

A tangy lemonade infused with tamarind, adding a unique, tropical tartness.

Smooth, refreshing, and naturally sweet, our mango shake blends ripe mangoes with a touch of ice and milk.

A creamy, coconut-based smoothie blended with fresh pandan for a refreshing treat.

A creamy, chilled latte with the subtle sweetness of ube, layered with coconut milk.

Lightly sweetened pandan tea served over ice, with hints of vanilla and earthy flavors.

Silky caramel custard with a hint of vanilla, rich and smooth to the last bite.

A zesty cheesecake infused with calamansi for a bright, citrusy finish.

Crispy turon rolls filled with sweet mango and jackfruit, drizzled with caramel sauce.

Creamy pandan panna cotta topped with coconut jelly and a dusting of toasted coconut.

A warm chocolate cake with an ube molten center, served with a scoop of coconut ice cream.

A layered sundae featuring shaved ice, ube ice cream, leche flan, sweet beans, and coconut jelly.