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.
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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.
Tilapia escabeche
A whole tilapia is seasoned and stuffed with spices, deep fried, smothered with sweet sour sauce, and topped with thinly sliced vegetables.
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.
Chicken karaage with salted egg and coconut cream sauce
Bite-sized pieces of chicken fillet are seasoned, tossed in potato starch, fried twice then tossed with a thick sauce made with salted egg powder, coconut cream and curry leaves.