Eat the way we
actually eat.

BC spot prawns in tamarind broth we keep properly sour. Kangkong, daikon, long beans, taro. GFSIG

Beef shank and marrow bone, eighteen hours. Corn, cabbage, patis and calamansi to season it yourself. GF

Ginger rice porridge, poached chicken, toasted garlic, scallion, a jammy egg, half a calamansi.

Clear ginger broth, chicken, green papaya and chilli leaves. The one you want when it's raining. GF

Bacolod-style: annatto, lemongrass, calamansi and cane vinegar, basted in chicken oil. Comes with the orange rice. SIG

Pork belly, marinated overnight, grilled slow until the fat gives up. Atchara and toyomansi.

Pork jowl chopped fine on screaming cast iron, chilli, calamansi, egg you stir in yourself. MAANGHANGSIG

Whole squid stuffed with tomato and onion, charred hard, calamansi butter. GF

Whole eggplant blistered on coals, smoked coconut, crisp shallot, calamansi. VGF

Street-cart skewers, done properly: chicken intestine and feet, glazed and grilled. Order it, you'll be fine.

Oxtail and tripe in toasted peanut and annatto, four hours down. Eggplant, long bean, banana heart. Bagoong on the side — it needs it. SIG

Whole pork hock, braised then fried. Feeds three, humbles four. Please allow 45 minutes. SIG

Chicken thigh in cane vinegar and soy, finished with coconut cream, bay, and more cracked pepper than seems wise.

Pork belly twice-cooked to glass, liver sauce, pickled papaya. GF

Pork shoulder in coconut cream and siling labuyo, shrimp paste. We do not tone this one down. MAANGHANG

Dried taro leaves collapsed into coconut cream with chilli and ginger. Vegan as written. VGFMAANGHANG

Bitter melon, okra, squash, long bean and eggplant, bound with bagoong. Ask and we'll build it vegan. V

Boneless milkfish, fermented black bean, ginger, tomato. Steamed whole and brought out that way.

Per person. Bottomless on Sundays. VGF

Day-old rice, absurd quantity of garlic, scallion. V

Shrimp paste, green mango, salted egg, crisp pork. A meal by itself if you let it be.

Rice noodles under annatto-shrimp gravy, smoked fish flakes, chicharrón, egg, calamansi. SIG

Thin rice noodles, chicken, cabbage, carrot, soy and calamansi. V

Glass noodles, wood-ear, chicken, annatto oil, fried garlic. GF

Nine layers, one spoon, no instructions: ube halaya, leche flan, sweet beans, nata de coco, pinipig, shaved ice, evaporated milk. SIG

Twelve yolks, no whites, burnt-sugar caramel. Steamed, never baked. GF

Rice cake baked on banana leaf with salted duck egg and kesong puti, brushed with butter and coconut. V

Saba banana and jackfruit in caramelised lumpia wrapper, ube ice cream. V

Brioche coil, ube buttercream, salted cheese on top. Warm from four o'clock. V

Glutinous rice balls, saba, jackfruit and sago in warm coconut milk. VGF

Gin, ube halaya, calamansi, egg white, pandan bitters. It is exactly as purple as you're hoping. SIG

Aged coconut spirit, muscovado, coconut-husk smoke.

Tequila, Guimaras mango, grapefruit, chilli-salt rim.

Japanese whisky, calamansi cordial, soda, a lot of ice.

Tapioca pearls, grass jelly, muscovado syrup. No alcohol, all nostalgia. V

Batangas liberica coffee, or fresh ginger tea with honey. VGF

Cold. That's the whole review.

Young coconut, pandan, lime, soda. VGF