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Upcoming Events

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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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

View Event →
Spring: An Eight Course Tasting Menu
Jun
1
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 →
Spring: An Eight Course Tasting Menu
Jun
15
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 →
Kamayan Dinner: Eating with your hands
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
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 →
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 →
Spring: An Eight Course Tasting Menu
May
11
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 →