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Upcoming Events

Thanksgiving Kamayan Dinner
Nov
23
5:30 PM17:30

Thanksgiving Kamayan Dinner

The word "kamayan" derives from the word "kamay," meaning “hand.” It is a celebration with the whole family — or even the whole village — getting together to share a meal using their hands. It is a communal meal where a spread of rice and different "ulam" are presented on banana leaves. The different  main dishes showcase the freshest of the region where the meal is prepared.

 

PINOY HERITAGE believes there’s no better way to build community than to eat together, with no reservations!

Reserve a seat

Menu $100 per person with one complimentary drink

Chika chika happy hour

Enjoy a choice between a special house cocktail or virgin cocktail by our special guest bartender. Go "chika-chika" (chat) with the folks around and meet new people.

Laing profiterole

A pâte à  choux filled with Laing passed around during cocktail hour

Salmon Kinilaw

Salmon kinilaw (ceviche) are marinated in preserve calamansi dressing along with cherries and other goodness. It is placed on top of fried taro chips. served during the chika chika  hour

Sinigang broth

Start off with Sinigang - a pork based soup soured with tamarind.  This will surely get the appetite going for the feast.

Four hour smoked chicken

Inspired by lechon manok (charcoal roasted chicken), our chicken is marinated in garlic, soy sauce, and Sprite for two days, then smoked for 4 hours.

It is finished with a ladle of smoking hot oil to create a delicious, golden skin!

Lechon pork belly

Lechon: Traditionally a spit-roasted whole hog, marinated with lemongrass, garlic, black pepper and bay leaves; we braise our marinated pork belly, then fry until crispy.

Mechado

A braised beef dish originating from Spain, cooked in tomato sauce with carrot and potato; finished with calamansi, a floral citrus native to the Philippines, and seasoned with soy sauce.

PEI mussels

Steamed in coconut milk and Lambanog ( coconut spirit ) finished with Palapa Maguindanao - A condiment of taosted fresh coconut, garlic, shallots, ginger and turmeric.

Petrale sole

Whole petrale sole dusted with rice flour and fried for 15 minutes to create a super crispy fish. You can almost eat the whole thing even the bones!! Sourced locally in San Francisco.

Shrimp skewers

It is grilled head on so you can sup up the head and enjoy the rest

Farmer's market specials

Dependent on what we find in the farmer's market, Here are a few items

 

Summer squash

Fried Brentwood corn

K & J Grilled peaches

Steamed california rice

Charred cabbage wedge

Roasted cauliflower

Heirloom tomatoes

Kakanin

View Event →
Noche Buena Kamayan Dinner
Dec
21
5:30 PM17:30

Noche Buena Kamayan Dinner

The word "kamayan" derives from the word "kamay," meaning “hand.” It is a celebration with the whole family — or even the whole village — getting together to share a meal using their hands. It is a communal meal where a spread of rice and different "ulam" are presented on banana leaves. The different  main dishes showcase the freshest of the region where the meal is prepared.

 

PINOY HERITAGE believes there’s no better way to build community than to eat together, with no reservations!

Reserve a seat

Menu $100 per person with one complimentary drink

Chika chika happy hour

Enjoy a choice between a special house cocktail or virgin cocktail by our special guest bartender. Go "chika-chika" (chat) with the folks around and meet new people.

Laing profiterole

A pâte à  choux filled with Laing passed around during cocktail hour

Salmon Kinilaw

Salmon kinilaw (ceviche) are marinated in preserve calamansi dressing along with cherries and other goodness. It is placed on top of fried taro chips. served during the chika chika  hour

Sinigang broth

Start off with Sinigang - a pork based soup soured with tamarind.  This will surely get the appetite going for the feast.

Four hour smoked chicken

Inspired by lechon manok (charcoal roasted chicken), our chicken is marinated in garlic, soy sauce, and Sprite for two days, then smoked for 4 hours.

It is finished with a ladle of smoking hot oil to create a delicious, golden skin!

Lechon pork belly

Lechon: Traditionally a spit-roasted whole hog, marinated with lemongrass, garlic, black pepper and bay leaves; we braise our marinated pork belly, then fry until crispy.

Mechado

A braised beef dish originating from Spain, cooked in tomato sauce with carrot and potato; finished with calamansi, a floral citrus native to the Philippines, and seasoned with soy sauce.

PEI mussels

Steamed in coconut milk and Lambanog ( coconut spirit ) finished with Palapa Maguindanao - A condiment of taosted fresh coconut, garlic, shallots, ginger and turmeric.

Petrale sole

Whole petrale sole dusted with rice flour and fried for 15 minutes to create a super crispy fish. You can almost eat the whole thing even the bones!! Sourced locally in San Francisco.

Shrimp skewers

It is grilled head on so you can sup up the head and enjoy the rest

Farmer's market specials

Dependent on what we find in the farmer's market, Here are a few items

 

Summer squash

Fried Brentwood corn

K & J Grilled peaches

Steamed california rice

Charred cabbage wedge

Roasted cauliflower

Heirloom tomatoes

Kakanin

View Event →

Festival Musica Marin
Oct
19
3:00 PM15:00

Festival Musica Marin

An annual world-class chamber music & culinary festival; a weekend event that combines the magnificence of world-renowned musicians from Europe and across the U.S. with the expertise of celebrated chefs to deliver a memorable experience on the beautiful Belvedere-Tiburon Peninsula.

View Event →
Filipino Festival
Oct
12
1:00 PM13:00

Filipino Festival

We are back again for a 2-day fun and exciting Festival! DJ Henry and DJ Squintz will be spinning your favorite tune!!!

Line Up:

The Sarap Shop

Pinoy Heritage

Psst.Hoy

Ox and Tiger

Impluwensya

Eats by E

rice queen social

Danielle estrella

View Event →
La Cocina Street Food Festival
Oct
12
11:30 AM11:30

La Cocina Street Food Festival

The La Cocina San Francisco Street Food Festival is a vibrant celebration of community, culture, and entrepreneurial spirit featuring 50+ Bay Area chefs and restaurants. Come and celebrate our 10-year anniversary of hosting the festival for a full day of eating and drinking, and stay for a festival that promotes equity for women, immigrant and people-of-color-owned food businesses.

View Event →
Foodieland Night Market
Oct
4
to Oct 6

Foodieland Night Market

We will have your favorite SISIG FRIED RICE, LUMPIA, FRIED CHICKEN WINGS and CARIOCA MOCHI DONUTS!

Don’t miss out!!! come out and visit our booth!

STEP INTO ASIA WITH US. FoodieLand Night Market is the perfect outdoor evening event for everyone. A must-attend for foodies, this exclusive festival overlooking the San Francisco Bay is inspired by the Night Markets of Asia. Bring your friends together for some evening and late-night sounds, tastes, and scents where you can experience a street festival this summer in the Bay Area. Enjoy authentic multi-cultural street foods, and many enticing beverages and desserts to please your palette. Don’t miss our bar by Golden Gate Fields for your favorite alcoholic beverages. Stop by to participate in a variety of carnival games, and take in live musical performances by some of your favorite artists and DJs. Shop dozens of vendor booths for everything from jewelry to artistic paintings and home decor.

Immerse yourself in San Francisco Bay Area’s finest FoodieLand Night Market to eat, drink, shop and play. Featuring over 150 vendors, you’ll experience a variety of amazing foods and drinks, arts, crafts, games, and entertainment in one great location. FoodieLand Night Market is undoubtedly the city’s hottest summer playground. Make it a dream date, a summer night out with friends, or a class reunion to remember. Tell your friends, and save the dates for all three FoodieLand Night Market events!

View Event →
PCH Pop-Up
Oct
3
5:00 PM17:00

PCH Pop-Up

Come by PCH and see Kevin Diedrich mixed some delicious Filipino inspired cocktail with our small plates.

Menu

Steamed Bun | Grilled Pork Belly, Pickles, Cilantro $9(2 pieces)

Pork Lumpia | Mango Ketchup $10 (6 pieces)

Fried Chicken Wings| Patis-Mansi, Pickled Jalapeno, Sesame Seeds $10 (5 pieces)

Sisig Fried Rice | Pork, Poached Egg, Chicharron, Pickled Onion $13

Lamb Empanada |  Pinakurat Gel $11

Carioca Rice Donuts | Passion Fruit Curd , Peach $6

View Event →
 Kamayan Dinner: Eating with your hands
Sep
27
5:30 PM17:30

Kamayan Dinner: Eating with your hands

The word "kamayan" derives from the word "kamay," meaning “hand.” It is a celebration with the whole family — or even the whole village — getting together to share a meal using their hands. It is a communal meal where a spread of rice and different "ulam" are presented on banana leaves. The different  main dishes showcase the freshest of the region where the meal is prepared.

 

PINOY HERITAGE believes there’s no better way to build community than to eat together, with no reservations!

Purchase tickets :

5:30PM Reservation

Menu $85 per person with one complimentary drink

Chika chika happy hour

Enjoy a choice between a special house cocktail or virgin cocktail by our special guest bartender. Go "chika-chika" (chat) with the folks around and meet new people.

Laing profiterole

A pâte à  choux filled with Laing passed around during cocktail hour

Salmon Kinilaw

Salmon kinilaw (ceviche) are marinated in preserve calamansi dressing along with cherries and other goodness. It is placed on top of fried taro chips. served during the chika chika  hour

Sinigang broth

Start off with Sinigang - a pork based soup soured with tamarind.  This will surely get the appetite going for the feast.

Four hour smoked chicken

Inspired by lechon manok (charcoal roasted chicken), our chicken is marinated in garlic, soy sauce, and Sprite for two days, then smoked for 4 hours.

It is finished with a ladle of smoking hot oil to create a delicious, golden skin!

Lechon pork belly

Lechon: Traditionally a spit-roasted whole hog, marinated with lemongrass, garlic, black pepper and bay leaves; we braise our marinated pork belly, then fry until crispy.

Mechado

A braised beef dish originating from Spain, cooked in tomato sauce with carrot and potato; finished with calamansi, a floral citrus native to the Philippines, and seasoned with soy sauce.

PEI mussels

Steamed in coconut milk and Lambanog ( coconut spirit ) finished with Palapa Maguindanao - A condiment of taosted fresh coconut, garlic, shallots, ginger and turmeric.

Petrale sole

Whole petrale sole dusted with rice flour and fried for 15 minutes to create a super crispy fish. You can almost eat the whole thing even the bones!! Sourced locally in San Francisco.

Shrimp skewers

It is grilled head on so you can sup up the head and enjoy the rest

Farmer's market specials

Dependent on what we find in the farmer's market, Here are a few items

 

Summer squash

Roasted brentwood corn

K & J Grilled peaches with lemongrass oil

Steamed california rice

Charred cabbage wedge

Roasted cauliflower

Heirloom tomatoes

Kakanin

View Event →
 Summer: 8 Course Tasting Dinner
Sep
21
5:30 PM17:30

Summer: 8 Course Tasting Dinner

Purchase tickets HERE

Menu $75 per person

Wine pairing $40

Corkage $15

Cocktails $10

Menu

KBL | Early Girl Tomato, Watermelon, Fish Sauce

Kamatis bagoong lasona, an Ilocano condiment usually paired with fried food. Here we turned it into a refreshing summer salad by adding watermelon and an umph of fermented fish sauce.

Palabok | House Made Rice Noodle, Shrimp, Chicharon

Flavors of palabok, a noodle dish made of rice noodles and a sauce made with shrimp and atchuete is the inspiration for this dish. A sheet of rice noodle is specked with edible flowers that envelopes grilled shrimp and crunchy chicharron.

Squid Relleno | Chorizo, Melon, Fennel

Monterey squid is stuffed with chorizo and served with Heirloom melons prepared different ways.

Lamb Gising Gising | Pole Beans, Flat Pandesal, Cilantro

Australian Lamb is ground up and braised in cocont milk along with different types of pole beans and served with a home made grilled flat pandesal

Short Rib Puchero | Plantain, Potato, Brentwood Corn

Short rib is sous vide until tender, it is accompanied with grilled summer corn and fried potatoes. A sauce is made from beef jus and braised tomato and finished with plantain chips.

K&J Pluots Mochi | Champoy

Frozen Jackfruit | Coconut Sugar

A semi frozen custard made with jackfruit paired with a coconut sugar crumble and mint

Surprised bite

View Event →
Summer: 8 Course Tasting Dinner
Sep
14
5:30 PM17:30

Summer: 8 Course Tasting Dinner

Purchase tickets HERE

Menu $75 per person

Wine pairing $40

Corkage $15

Cocktails $10

Menu

KBL | Early Girl Tomato, Watermelon, Fish Sauce

Kamatis bagoong lasona, an Ilocano condiment usually paired with fried food. Here we turned it into a refreshing summer salad by adding watermelon and an umph of fermented fish sauce.

Palabok | House Made Rice Noodle, Shrimp, Chicharon

Flavors of palabok, a noodle dish made of rice noodles and a sauce made with shrimp and atchuete is the inspiration for this dish. A sheet of rice noodle is specked with edible flowers that envelopes grilled shrimp and crunchy chicharron.

Squid Relleno | Chorizo, Melon, Fennel

Monterey squid is stuffed with chorizo and served with Heirloom melons prepared different ways.

Lamb Gising Gising | Pole Beans, Flat Pandesal, Cilantro

Australian Lamb is ground up and braised in cocont milk along with different types of pole beans and served with a home made grilled flat pandesal

Short Rib Puchero | Plantain, Potato, Brentwood Corn

Short rib is sous vide until tender, it is accompanied with grilled summer corn and fried potatoes. A sauce is made from beef jus and braised tomato and finished with plantain chips.

K&J Pluots Mochi | Champoy

Frozen Jackfruit | Coconut Sugar

A semi frozen custard made with jackfruit paired with a coconut sugar crumble and mint

Surprised bite

View Event →
Plate by Plate
Sep
7
7:00 PM19:00

Plate by Plate

Join Plate by Plate SF for the 10th anniversary of our annual tasting benefit, PLATE BY PLATE, on September 7th, 2019!


Plate by Plate is the oldest and largest Asian American-run tasting benefit in the nation, and the only one of its grandeur that is organized entirely by volunteers. This year’s food and beverage vendors include Hashiri, Chef Tu David Phu, 25 Lusk, Akiko’s, Seven Stills, Pacific Cocktail Haven, Asahi Beer, and dozens more. Every year, 500+ individuals come together to enjoy an unforgettable night of gastronomic experiences and memorable conversations.


This year, Plate by Plate returns to the stunning San Francisco Design Center Galleria (SFDC), right in the heart of the historic Design District. Join us for another memorable evening featuring top chefs, well renowned restaurants, and delicious drinks.

VIP tickets get early access to our all-star food & beverage lineup at 6PM!

General Admission begins at 7PM. Please contact operations.sf@projectbyproject.org if you would like to upgrade your ticket.

Can't make it to Plate by Plate but want to support PbP SF? You can donate!Your donation allows us to continue working on important social issues year after year and continues programs like Plate by Plate to fundraise for our partners!

View Event →
PCH Pop-Up
Sep
5
5:00 PM17:00

PCH Pop-Up

Come by PCH and see Kevin Diedrich mixed some delicious Filipino inspired cocktail with our small plates.

Menu

Steamed Bun | Grilled Pork Belly, Pickles, Cilantro $9(2 pieces)

Pork Lumpia | Mango Ketchup $10 (6 pieces)

Fried Chicken Wings| Patis-Mansi, Pickled Jalapeno, Sesame Seeds $10 (5 pieces)

Sisig Fried Rice | Pork, Poached Egg, Chicharron, Pickled Onion $13

Lamb Empanada |  Pinakurat Gel $11

Carioca Rice Donuts | Passion Fruit Curd , Peach $6

View Event →
Kamayan Dinner: Eating with your hands
Aug
31
5:30 PM17:30

Kamayan Dinner: Eating with your hands

The word "kamayan" derives from the word "kamay," meaning “hand.” It is a celebration with the whole family — or even the whole village — getting together to share a meal using their hands. It is a communal meal where a spread of rice and different "ulam" are presented on banana leaves. The different  main dishes showcase the freshest of the region where the meal is prepared.

 

PINOY HERITAGE believes there’s no better way to build community than to eat together, with no reservations!

Purchase tickets :

5:30PM Reservation

8:30PM Reservation

Menu $85 per person with one complimentary drink

Chika chika happy hour

Enjoy a choice between a special house cocktail or virgin cocktail by our special guest bartender. Go "chika-chika" (chat) with the folks around and meet new people.

Laing profiterole

A pâte à  choux filled with Laing passed around during cocktail hour

Salmon Kinilaw

Salmon kinilaw (ceviche) are marinated in preserve calamansi dressing along with cherries and other goodness. It is placed on top of fried taro chips. served during the chika chika  hour

Sinigang broth

Start off with Sinigang - a pork based soup soured with tamarind.  This will surely get the appetite going for the feast.

Four hour smoked chicken

Inspired by lechon manok (charcoal roasted chicken), our chicken is marinated in garlic, soy sauce, and Sprite for two days, then smoked for 4 hours.

It is finished with a ladle of smoking hot oil to create a delicious, golden skin!

Lechon pork belly

Lechon: Traditionally a spit-roasted whole hog, marinated with lemongrass, garlic, black pepper and bay leaves; we braise our marinated pork belly, then fry until crispy.

Mechado

A braised beef dish originating from Spain, cooked in tomato sauce with carrot and potato; finished with calamansi, a floral citrus native to the Philippines, and seasoned with soy sauce.

PEI mussels

Steamed in coconut milk and Lambanog ( coconut spirit ) finished with Palapa Maguindanao - A condiment of taosted fresh coconut, garlic, shallots, ginger and turmeric.

Petrale sole

Whole petrale sole dusted with rice flour and fried for 15 minutes to create a super crispy fish. You can almost eat the whole thing even the bones!! Sourced locally in San Francisco.

Shrimp skewers

It is grilled head on so you can sup up the head and enjoy the rest

Farmer's market specials

Dependent on what we find in the farmer's market, Here are a few items

 

Summer squash

Roasted brentwood corn

K & J Grilled peaches with lemongrass oil

Steamed california rice

Charred cabbage wedge

Roasted cauliflower

Heirloom tomatoes

Kakanin

View Event →
 West Meets East Pop-Up Dinner
Aug
17
to Aug 18

West Meets East Pop-Up Dinner

Join us for a Western Pacific Eastern Atlantic Pop-up at Bambara Kitchen & Bar in Cambridge

Bambara Chef David Bazirgan is pleased to host Guest Chef Francis Ang, his wife, Dian, and Chef partner Danica Aviles of Pinoy Heritage for a Filipino pop-up restaurant along with special guest, award-winning bartender and owner Kevin Diedrich of San Francisco’s Pacific Cocktail Haven.

 

When: Friday, August 16th & Saturday, August 17th

One seating each day, 7:00pm

Includes cocktail reception with passed hors d’oeuvres and four-course Filipino dinner with some courses served family-style

Price: $60.00 per person, includes tax, gratuity & welcome reception cocktail

Optional wine pairings & cocktails are available (at an additional cost)

 

Filipino pop-up menu:

 

Passed Apps

Grilled Longanisa   Stone Fruit Atchara

Halibut Kinilaw   Pluots | Calamansi | Coconut Milk

First Course

Maine Lobster Lumpia   Pea Shoot Salad | Black Truffle

Second Course

Lamb empanada   Pinakurat | Market Greens

Third Course

“Lechon”

Roast Suckling Pig   Sisig Fried Rice | Summer Bean Adobo

Dessert

Banana Turon   Strawberry | Passion Fruit | Matcha

 

Featured cocktails:

Thrilla in Manila   Bourbon | shiso | calamansi | coconut cream  pineapple | absinthe | li-hing mui

Kung Fu Pandan   Japanese Whiskey | sake | salted pandan | citrus | candy cap dust

Tropical Gangsta Malted Milk Jack Daniels Whiskey | lambanog  ube | citrus | egg white | bitters

Leeward Negroni   Overproof Gin | coconut washed campari | pandan cordial

Back in Black   Bourbon Whiskey | Cognac | salted black sesame | cynar | licor 43 bitters


View Event →
OutsideLands
Aug
9
to Aug 11

OutsideLands

Follow the sound of music through Golden Gate Park to discover Outside Lands – a celebration of everything we love about the Bay Area.

It’s a party for all five senses, combining an eclectic lineup with world class artfoodwine and more. As it evolves with groundbreaking experiences like Grass Lands and mind-expanding talks at D.A.V.E, Outside Lands continues to shine as a festival that’s totally original and 100% San Francisco.

View Event →
Jul
27
5:30 PM17:30

Kamayan Dinner: Eating with your hands

The word "kamayan" derives from the word "kamay," meaning “hand.” It is a celebration with the whole family — or even the whole village — getting together to share a meal using their hands. It is a communal meal where a spread of rice and different "ulam" are presented on banana leaves. The different  main dishes showcase the freshest of the region where the meal is prepared.

 

PINOY HERITAGE believes there’s no better way to build community than to eat together, with no reservations!

Purchase tickets HERE

Chika chika happy hour

Enjoy a choice between a special house cocktail or virgin cocktail by our special guest bartender. Go "chika-chika" (chat) with the folks around and meet new people.

Laing profiterole

A pâte à  choux filled with Laing passed around during cocktail hour

Salmon Kinilaw

Salmon kinilaw (ceviche) are marinated in preserve calamansi dressing along with cherries and other goodness. It is placed on top of fried taro chips. served during the chika chika  hour

Sinigang broth

Start off with Sinigang - a pork based soup soured with tamarind.  This will surely get the appetite going for the feast.

Four hour smoked chicken

Inspired by lechon manok (charcoal roasted chicken), our chicken is marinated in garlic, soy sauce, and Sprite for two days, then smoked for 4 hours.

It is finished with a ladle of smoking hot oil to create a delicious, golden skin!

Lechon pork belly

Lechon: Traditionally a spit-roasted whole hog, marinated with lemongrass, garlic, black pepper and bay leaves; we braise our marinated pork belly, then fry until crispy.

Mechado

A braised beef dish originating from Spain, cooked in tomato sauce with carrot and potato; finished with calamansi, a floral citrus native to the Philippines, and seasoned with soy sauce.

PEI mussels

Steamed in coconut milk and Lambanog ( coconut spirit ) finished with Palapa Maguindanao - A condiment of taosted fresh coconut, garlic, shallots, ginger and turmeric.

Petrale sole

Whole petrale sole dusted with rice flour and fried for 15 minutes to create a super crispy fish. You can almost eat the whole thing even the bones!! Sourced locally in San Francisco.

Shrimp skewers

It is grilled head on so you can sup up the head and enjoy the rest

Farmer's market specials

Dependent on what we find in the farmer's market, Here are a few items

 

Summer squash

Roasted brentwood corn

K & J Grilled peaches with lemongrass oil

Steamed california rice

Charred cabbage wedge

Roasted cauliflower

Heirloom tomatoes

Ice candy

Stone fruit flavored popsicles

View Event →
Summer: 8 Course Tasting Dinner
Jul
20
7:00 PM19:00

Summer: 8 Course Tasting Dinner

Purchase tickets HERE

Menu $75 per person

Wine pairing $40

Corkage $15

Cocktails $10

KBL | Early Girl Tomato, Watermelon, Fish Sauce

Kamatis bagoong lasona, an Ilocano condiment usually paired with fried food. Here we turned it into a refreshing summer salad by adding watermelon and an umph of fermented fish sauce.

Palabok | House Made Rice Noodle, Shrimp, Chicharon

Flavors of palabok, a noodle dish made of rice noodles and a sauce made with shrimp and atchuete is the inspiration for this dish. A sheet of rice noodle is specked with edible flowers that envelopes grilled shrimp and crunchy chicharron.

Squid Relleno | Chorizo, Melon, Fennel

Monterey squid is stuffed with chorizo and served with Heirloom melons prepared different ways.

Lamb Gising Gising | Pole Beans, Flat Pandesal, Cilantro

Australian Lamb is ground up and braised in cocont milk along with different types of pole beans and served with a home made grilled flat pandesal

Short Rib Puchero | Plantain, Potato, Brentwood Corn

Short rib is sous vide until tender, it is accompanied with grilled summer corn and fried potatoes. A sauce is made from beef jus and braised tomato and finished with plantain chips.

K&J Pluots Mochi | Champoy

Frozen Jackfruit | Coconut Sugar

A semi frozen custard made with jackfruit paired with a coconut sugar crumble and mint

Surprised bite

View Event →
Summer Pairing Series: Outside Lands:  Pinoy Heritage & Harmonic Brewing
Jul
14
1:00 PM13:00

Summer Pairing Series: Outside Lands: Pinoy Heritage & Harmonic Brewing

 

As Pinoy Heritage serves street food inspired eats, like Sisig fried rice, skewers, lumpia and House made pancit, guests can sip on Harmonic Brewing’s (a Beer Lands veteran) finest brews and listen to jams by DJ Henry and DJ Squintz, who will be spinning their favorite artists from the festival’s 2019 lineup, including Childish Gambino, Lil Wayne, Ella Mai, P lo, Anderson .Paak and The Free Nationals All are welcome; no tickets required.

View Event →
Foodieland Night Market
Jul
5
to Jul 7

Foodieland Night Market

FoodieLand Night Market is an Asian Inspired Street Food Festival at Golden Gate Fields in Berkeley, CA

STEP INTO ASIA WITH US. FoodieLand Night Market is the perfect outdoor evening event for everyone. A must-attend for foodies, this exclusive festival overlooking the San Francisco Bay is inspired by the Night Markets of Asia. Bring your friends together for some evening and late-night sounds, tastes, and scents where you can experience a street festival this summer in the Bay Area. Enjoy authentic multi-cultural street foods, and many enticing beverages and desserts to please your palette. Don’t miss our bar by Golden Gate Fields for your favorite alcoholic beverages. Stop by to participate in a variety of carnival games, and take in live musical performances by some of your favorite artists and DJs. Shop dozens of vendor booths for everything from jewelry to artistic paintings and home decor.

Immerse yourself in San Francisco Bay Area’s finest FoodieLand Night Market to eat, drink, shop and play. Featuring over 150 vendors, you’ll experience a variety of amazing foods and drinks, arts, crafts, games, and entertainment in one great location. FoodieLand Night Market is undoubtedly the city’s hottest summer playground. Make it a dream date, a summer night out with friends, or a class reunion to remember. Tell your friends, and save the dates for all three FoodieLand Night Market events!

View Event →
Jun
29
5:30 PM17:30

Kamayan Dinner: Eating with your hands

The word "kamayan" derives from the word "kamay," meaning “hand.” It is a celebration with the whole family — or even the whole village — getting together to share a meal using their hands. It is a communal meal where a spread of rice and different "ulam" are presented on banana leaves. The different  main dishes showcase the freshest of the region where the meal is prepared.

 

PINOY HERITAGE believes there’s no better way to build community than to eat together, with no reservations!

Purchase tickets HERE

Chika chika happy hour

Enjoy a choice between a special house cocktail or virgin cocktail by our special guest bartender. Go "chika-chika" (chat) with the folks around and meet new people.

Laing profiterole

A pâte à  choux filled with Laing passed around during cocktail hour

Salmon Kinilaw

Salmon kinilaw (ceviche) are marinated in preserve calamansi dressing along with cherries and other goodness. It is placed on top of fried taro chips. served during the chika chika  hour

Sinigang broth

Start off with Sinigang - a pork based soup soured with tamarind.  This will surely get the appetite going for the feast.

Four hour smoked chicken

Inspired by lechon manok (charcoal roasted chicken), our chicken is marinated in garlic, soy sauce, and Sprite for two days, then smoked for 4 hours.

It is finished with a ladle of smoking hot oil to create a delicious, golden skin!

Lechon pork belly

Lechon: Traditionally a spit-roasted whole hog, marinated with lemongrass, garlic, black pepper and bay leaves; we braise our marinated pork belly, then fry until crispy.

Mechado

A braised beef dish originating from Spain, cooked in tomato sauce with carrot and potato; finished with calamansi, a floral citrus native to the Philippines, and seasoned with soy sauce.

PEI mussels

Steamed in coconut milk and Lambanog ( coconut spirit ) finished with Palapa Maguindanao - A condiment of taosted fresh coconut, garlic, shallots, ginger and turmeric.

Petrale sole

Whole petrale sole dusted with rice flour and fried for 15 minutes to create a super crispy fish. You can almost eat the whole thing even the bones!! Sourced locally in San Francisco.

Shrimp skewers

It is grilled head on so you can sup up the head and enjoy the rest

Farmer's market specials

Dependent on what we find in the farmer's market, Here are a few items

 

Summer squash

Roasted brentwood corn

K & J Grilled peaches with lemongrass oil

Steamed california rice

Charred cabbage wedge

Roasted cauliflower

Heirloom tomatoes

Ice candy

Stone fruit flavored popsicles

View Event →
Spring: An Eight Course Tasting Menu
Jun
15
7:00 PM19:00

Spring: An Eight Course Tasting Menu

A new spring menu created to showcase the beauty of the bay area's produce as well as the evolution of Filipino cuisine through our eyes.

$79 per person menu

Get your ticket HERE

Mackarel Kinilaw | Seaweed Granita, Roe

Your amuse buche to open up the palette for dinner

Spring Salad | Mungbeet Dip, Tinapa, Market Greens

Our PH version of crudite, beets are roasted to perfection to bring out their natural sweetness. It is then pureed with braised mung beans create the dip for local market spring vegetables. The puree is finished with tinapa to complete the traditional Filipino pairing of smoked fish and mung bean.

Crab Tamales | Artichoke, Green Garlic, Salted Egg

Succulent dungeness crab and green jackfruit is braised in coconut milk and enveloped in a masa made of rice and wrapped in banana leaf, the Filipino version of the Mexican tamales. For a bit of textural contrast, chips are made from artichokes that are dusted in salted egg powder.

Binagoongan | Coppa, Coconut Milk, Eggplant

Marbled pork coppa is sous vide for 48 hours to transform it to a melt in your mouth bite. It is coated in an alamang and garlic crust and fried to a crisp. It is veiled with a spiced coconut espuma and accompanied with market gems

Bulalo | Ribeye, Tendon, Cabbage, Crispy Rice

Beef shank and tendon is braised until meltingly tender and stuffed in a cabbage leaf. It floats on a consomme of seasoned beef broth of ginger and tungkoy and paired with fried rice kernels in remembrance if a comforting sizzling rice soup.

Carrot Biscocho | Apricot, Mango

Twice baked carrot cake is the vessel for a mango sorbet to cleanse the palate and topped with market apricots.

Turon | Matcha, Banana, Passion Fruit

Crumpled sheets of wrapper is baked to a crisp and dusted with matcha. It is studded with chocolate and passionfruit curd, a classic flavor pairing.

Coffee Yema

Caramelized condensed milk is flavored with espresso and formed to make the perfect lasting bite.
View Event →
Spring: An Eight Course Tasting Menu
Jun
1
7:00 PM19:00

Spring: An Eight Course Tasting Menu

A new spring menu created to showcase the beauty of the bay area's produce as well as the evolution of Filipino cuisine through our eyes.

$79 per person menu

Get your ticket HERE

Mackarel Kinilaw | Seaweed Granita, Roe

Your amuse buche to open up the palette for dinner

Spring Salad | Mungbeet Dip, Tinapa, Market Greens

Our PH version of crudite, beets are roasted to perfection to bring out their natural sweetness. It is then pureed with braised mung beans create the dip for local market spring vegetables. The puree is finished with tinapa to complete the traditional Filipino pairing of smoked fish and mung bean.

Crab Tamales | Artichoke, Green Garlic, Salted Egg

Succulent dungeness crab and green jackfruit is braised in coconut milk and enveloped in a masa made of rice and wrapped in banana leaf, the Filipino version of the Mexican tamales. For a bit of textural contrast, chips are made from artichokes that are dusted in salted egg powder.

Binagoongan | Coppa, Coconut Milk, Eggplant

Marbled pork coppa is sous vide for 48 hours to transform it to a melt in your mouth bite. It is coated in an alamang and garlic crust and fried to a crisp. It is veiled with a spiced coconut espuma and accompanied with market gems

Bulalo | Ribeye, Tendon, Cabbage, Crispy Rice

Beef shank and tendon is braised until meltingly tender and stuffed in a cabbage leaf. It floats on a consomme of seasoned beef broth of ginger and tungkoy and paired with fried rice kernels in remembrance if a comforting sizzling rice soup.

Carrot Biscocho | Apricot, Mango

Twice baked carrot cake is the vessel for a mango sorbet to cleanse the palate and topped with market apricots.

Turon | Matcha, Banana, Passion Fruit

Crumpled sheets of wrapper is baked to a crisp and dusted with matcha. It is studded with chocolate and passionfruit curd, a classic flavor pairing.

Coffee Yema

Caramelized condensed milk is flavored with espresso and formed to make the perfect lasting bite.
View Event →
Kamayan Dinner: Eating with your hands
May
25
5:30 PM17:30

Kamayan Dinner: Eating with your hands

The word "kamayan" derives from the word "kamay," meaning “hand.” It is a celebration with the whole family — or even the whole village — getting together to share a meal using their hands. It is a communal meal where a spread of rice and different "ulam" are presented on banana leaves. The different  main dishes showcase the freshest of the region where the meal is prepared.

 

PINOY HERITAGE believes there’s no better way to build community than to eat together, with no reservations!

Chika chika happy hour

Enjoy a choice between a special house cocktail or virgin cocktail by our special guest bartender. Go "chika-chika" (chat) with the folks around and meet new people.

Laing profiterole

A pâte à  choux filled with Laing passed around during cocktail hour

Salmon Kinilaw

Salmon kinilaw (ceviche) are marinated in preserve calamansi dressing along with cherries and other goodness. It is placed on top of fried taro chips. served during the chika chika  hour

Sinigang broth

Start off with Sinigang - a pork based soup soured with tamarind.  This will surely get the appetite going for the feast.

Four hour smoked chicken

Inspired by lechon manok (charcoal roasted chicken), our chicken is marinated in garlic, soy sauce, and Sprite for two days, then smoked for 4 hours.

It is finished with a ladle of smoking hot oil to create a delicious, golden skin!

Lechon pork belly

Lechon: Traditionally a spit-roasted whole hog, marinated with lemongrass, garlic, black pepper and bay leaves; we braise our marinated pork belly, then fry until crispy.

Mechado

A braised beef dish originating from Spain, cooked in tomato sauce with carrot and potato; finished with calamansi, a floral citrus native to the Philippines, and seasoned with soy sauce.

PEI mussels

Steamed in coconut milk and Lambanog ( coconut spirit ) finished with Palapa Maguindanao - A condiment of taosted fresh coconut, garlic, shallots, ginger and turmeric.

Petrale sole

Whole petrale sole dusted with rice flour and fried for 15 minutes to create a super crispy fish. You can almost eat the whole thing even the bones!! Sourced locally in San Francisco.

Shrimp skewers

It is grilled head on so you can sup up the head and enjoy the rest

Farmer's market specials

Dependent on what we find in the farmer's market, Here are a few items

 

Summer squash

Roasted brentwood corn

K & J Grilled peaches with lemongrass oil

Steamed california rice

Charred cabbage wedge

Roasted cauliflower

Heirloom tomatoes

Ice candy

Stone fruit flavored popsicles

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Spring: An Eight Course Tasting Menu
May
17
8:00 PM20:00

Spring: An Eight Course Tasting Menu

A new spring menu created to showcase the beauty of the bay area's produce as well as the evolution of Filipino cuisine through our eyes.

$80 per person menu

Get your ticket HERE

Mackarel Kinilaw | Seaweed Granita, Roe

Your amuse buche to open up the palette for dinner

Spring Salad | Mungbeet Dip, Tinapa, Market Greens

Our PH version of crudite, beets are roasted to perfection to bring out their natural sweetness. It is then pureed with braised mung beans create the dip for local market spring vegetables. The puree is finished with tinapa to complete the traditional Filipino pairing of smoked fish and mung bean.

Crab Tamales | Artichoke, Green Garlic, Salted Egg

Succulent dungeness crab and green jackfruit is braised in coconut milk and enveloped in a masa made of rice and wrapped in banana leaf, the Filipino version of the Mexican tamales. For a bit of textural contrast, chips are made from artichokes that are dusted in salted egg powder.

Binagoongan | Coppa, Coconut Milk, Eggplant

Marbled pork coppa is sous vide for 48 hours to transform it to a melt in your mouth bite. It is coated in an alamang and garlic crust and fried to a crisp. It is veiled with a spiced coconut espuma and accompanied with market gems

Bulalo | Ribeye, Tendon, Cabbage, Crispy Rice

Beef shank and tendon is braised until meltingly tender and stuffed in a cabbage leaf. It floats on a consomme of seasoned beef broth of ginger and tungkoy and paired with fried rice kernels in remembrance if a comforting sizzling rice soup.

Carrot Biscocho | Apricot, Mango

Twice baked carrot cake is the vessel for a mango sorbet to cleanse the palate and topped with market apricots.

Turon | Matcha, Banana, Passion Fruit

Crumpled sheets of wrapper is baked to a crisp and dusted with matcha. It is studded with chocolate and passionfruit curd, a classic flavor pairing.

Coffee Yema

Caramelized condensed milk is flavored with espresso and formed to make the perfect lasting bite.
View Event →
Spring: An Eight Course Tasting Menu
May
17
5:30 PM17:30

Spring: An Eight Course Tasting Menu

A new spring menu created to showcase the beauty of the bay area's produce as well as the evolution of Filipino cuisine through our eyes.

$80 per person menu

Get your ticket HERE

Mackarel Kinilaw | Seaweed Granita, Roe

Your amuse buche to open up the palette for dinner

Spring Salad | Mungbeet Dip, Tinapa, Market Greens

Our PH version of crudite, beets are roasted to perfection to bring out their natural sweetness. It is then pureed with braised mung beans create the dip for local market spring vegetables. The puree is finished with tinapa to complete the traditional Filipino pairing of smoked fish and mung bean.

Crab Tamales | Artichoke, Green Garlic, Salted Egg

Succulent dungeness crab and green jackfruit is braised in coconut milk and enveloped in a masa made of rice and wrapped in banana leaf, the Filipino version of the Mexican tamales. For a bit of textural contrast, chips are made from artichokes that are dusted in salted egg powder.

Binagoongan | Coppa, Coconut Milk, Eggplant

Marbled pork coppa is sous vide for 48 hours to transform it to a melt in your mouth bite. It is coated in an alamang and garlic crust and fried to a crisp. It is veiled with a spiced coconut espuma and accompanied with market gems

Bulalo | Ribeye, Tendon, Cabbage, Crispy Rice

Beef shank and tendon is braised until meltingly tender and stuffed in a cabbage leaf. It floats on a consomme of seasoned beef broth of ginger and tungkoy and paired with fried rice kernels in remembrance if a comforting sizzling rice soup.

Carrot Biscocho | Apricot, Mango

Twice baked carrot cake is the vessel for a mango sorbet to cleanse the palate and topped with market apricots.

Turon | Matcha, Banana, Passion Fruit

Crumpled sheets of wrapper is baked to a crisp and dusted with matcha. It is studded with chocolate and passionfruit curd, a classic flavor pairing.

Coffee Yema

Caramelized condensed milk is flavored with espresso and formed to make the perfect lasting bite.
View Event →
Chefsfeed Indie Week
May
16
to May 19

Chefsfeed Indie Week

CFIW COMES TO CHICAGO FOR THE FIRST TIME EVER

We're in Chicago May 16th to 19th for the first time ever! We're popping up at Fulton Market Kitchen with host chefs Chris Curren and Lamar Moore. We're flying in 12 chefs to collaborate with 12 Chi-Town locals for three nights of epic dinners- 12 courses each night with wine pairings- no two dishes or menus the same. That's 36 unique courses channeling the best in culinary creativity from some of the best chefs in North America. Don't miss out on this opportunity in your hometown!

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Spring: An Eight Course Tasting Menu
May
11
8:00 PM20:00

Spring: An Eight Course Tasting Menu

A new spring menu created to showcase the beauty of the bay area's produce as well as the evolution of Filipino cuisine through our eyes.

$80 per person menu

Get your ticket HERE

Mackarel Kinilaw | Seaweed Granita, Roe

Your amuse buche to open up the palette for dinner

Spring Salad | Mungbeet Dip, Tinapa, Market Greens

Our PH version of crudite, beets are roasted to perfection to bring out their natural sweetness. It is then pureed with braised mung beans create the dip for local market spring vegetables. The puree is finished with tinapa to complete the traditional Filipino pairing of smoked fish and mung bean.

Crab Tamales | Artichoke, Green Garlic, Salted Egg

Succulent dungeness crab and green jackfruit is braised in coconut milk and enveloped in a masa made of rice and wrapped in banana leaf, the Filipino version of the Mexican tamales. For a bit of textural contrast, chips are made from artichokes that are dusted in salted egg powder.

Binagoongan | Coppa, Coconut Milk, Eggplant

Marbled pork coppa is sous vide for 48 hours to transform it to a melt in your mouth bite. It is coated in an alamang and garlic crust and fried to a crisp. It is veiled with a spiced coconut espuma and accompanied with market gems

Bulalo | Ribeye, Tendon, Cabbage, Crispy Rice

Beef shank and tendon is braised until meltingly tender and stuffed in a cabbage leaf. It floats on a consomme of seasoned beef broth of ginger and tungkoy and paired with fried rice kernels in remembrance if a comforting sizzling rice soup.

Carrot Biscocho | Apricot, Mango

Twice baked carrot cake is the vessel for a mango sorbet to cleanse the palate and topped with market apricots.

Turon | Matcha, Banana, Passion Fruit

Crumpled sheets of wrapper is baked to a crisp and dusted with matcha. It is studded with chocolate and passionfruit curd, a classic flavor pairing.

Coffee Yema

Caramelized condensed milk is flavored with espresso and formed to make the perfect lasting bite.
View Event →