Main Course

Spaghetti with gourmet tuyo

Fillets of salted dried fish soaked in spicy olive oil are flaked and sauteed with cherry tomatoes, roasted garlic, onion, Thai basil and mint before cooked spaghetti is tossed in.

Cook time: 12

Servings: 4 people

Fried chicken wings with lemon-orange glaze

Chicken drumettes fried Japanese-style are tossed in a sticky sweet-tangy bursting with the zesty flavors and aroma of fresh lemon and orange.

Cook time: 30

Servings: 4 people

Pork adobo with lechon sauce

Slow cooked pork adobo is transferred on the stovetop and boiled until the sauce is reduced. Lechon sauce is stirred in and stew is left to simmer until the sauces blend.

Cook time: 4 10

Servings: 3 people

Tilapia escabeche

A whole tilapia is seasoned and stuffed with spices, deep fried, smothered with sweet sour sauce, and topped with thinly sliced vegetables.

Cook time: 20

Servings: 4 people

Fried chicken wings with honey adobo glaze

Chicken wings are fried Japanese karaage-style then tossed with a reduced Filipino adobo sauce sweetened with honey.

Cook time: 15

Servings: 3 people