Menu

By Chef Mark Pecson

3 Course Filipino Kamayan with a French finesse presented by the Filipino Food Movement.

NEW! First 10 buyers of the 9pm seating will get a copy of "I AM FILIPINO AND THIS IS HOW WE COOK" courtesy of a generous sponsorship by Brookfield.

Written by trailblazing restaurateurs Nicole Ponseca and Miguel Trinidad of Maharlika and Jeepney, I Am a Filipino is a cookbook of modern Filipino recipes that captures the unexpected and addictive flavors of this vibrant and diverse cuisine.

“Bilao” 1

Tokwa’t Baboy x Agedashi Tofu: Pig ear fries, crispy tofu, soy lime banyuls, katsuoboshi, basil oil

Dinuguan terrine, grilled country bread: Chocolate meat cold cuts, pickled mustard seed

Savory confit grapes: Olive Oil poached with garlic and salt

Kamatis-sibuyas: Preserved calamansi, tomato, onion, red boat patis, green mango

Banana chips

Adobo dusted shrimp chips

“Bilao” 2

Salmon Sinigang x Bouillabaisse: Tamarind broth from salmon carcass and shrimp, roasted salmon, fennel, onion, leek, chives, white wine, kale chips

Crispy Pork Belly Menudo: Sousvide belly, roasted tomato base, chickpeas in butter, chicken liver mousse, roasted new potatoes, vin-soy golden raisins

Pinakbet: Red curry harissa kabocha puree, roasted eggplant, pickled bittermelon, bagoong oil, grilled kang kong

Palabok Dumplings: Pork and shrimp, caramelized onion, chicharron, garlic annato sauce

Red Java rice: Annato, shallot, garlic

Intermezzo

Mango Passionfruit Granita spritzer

Dessert

Guinitaan Ube: Macapuno, Latik tuile, Ube Halaya, tapioca pearls, jackfruit, whipped coconut cream, torched suman, ube powder

Drinks

Lambanog Manila Mule

Marqeaux Rum Punch

Location

Executive Order
868 Mission Street between 5th and 4th Streets