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Kamayan Dinner: Eating with your hands
Apr
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!

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
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 →
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 →
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!

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
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 →
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
Apr
13
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
Apr
5
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.

$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
Mar
30
6:00 PM18:00

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.

We are also featuring guest bartender!!

What a better way to celebrate it with great food, cocktails and meeting new people.

Menu $85 per person

Buy Tickets HERE

Laing Blinis

We are making blinis and topping with laing, taro leaf cooked in coconut milk

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.

 

Special Cocktail by TBD

 

Lola's Lumpia Shanghai | Mango Ketchup

A classic lumpia recipe named after lola ( grandma), exactly the way she used to do it. It is served with our house made mango ketchup.

 

PEI Mussels

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

 

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.

 

Petrale Sole

Whole petrale sole dusted with potato starch 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

 

Farmer's Market Specials

Purple Sweet Potato
Patis Mansi Glazed Carrots
Honeynut Squash
Charred Savoy Cabbage
K&J Orchards Shinko Asian Pears
Steamed California Rice

 

Cassava Cake | K&J Orchard Apples, Vanilla Chantilly

Cassava / Yucca is grated and mixed with cheese, coconut milk and sugar. It is baked into a delicious kakanin. Served with caramelized apple and vanilla whipped cream.

 

View Event →
8 course Tasting Menu
Mar
23
6:00 PM18:00

8 course Tasting Menu

Winter, one of the most beautiful times of the year. We are always amazed with the beautiful squashes and pumpkins in the market. They intertwine with our most favorite Filipino inspired dishes that we grew up enjoying.

Menu $70 per person

Get Tickets HERE

Halaan Custard | Manila Clams, Sotanghon, Turnips

Traditionally a soup dish, We transformed the Clam broth into a light and silky custard. A start that'll warm you right up for dinner.

 

Sinuglaw | Tombo Tuna, Smoked Pork Gelee, K&J Pears

Inspired by our recent travel back to the Philippines, this dish is a mixture of kinilaw ( ceviche) and sinugba (grilled pork). We took the meat element and tranformed it into a gelee. It is served with K&J pears and fermented black beans

 

Ginataang Kalabasa Tart | Pickled Beans, Kale Chips

A classic dish of stewed squash with coconut milk gets souped up with the added texture of a flaky tart shell and extra the extra funky Alamang ( baby shrimp)

 

Guinea Hen | Atchara, Java Sauce, Fried Rice

There is no trip to Manila unless you have experienced the old school restaurant of Aristocrat. We have recreated the BBQ chicken using one of our favorite poultries - the guinea hen. It is served with Java sauce and Atchara pickles

 

Corned Beef | Pandesal, Beef Cheeks, Uni

The ultimate breakfast Corned beef and pandesal. We took beef cheeks and brined it for 8 days. It is then braised until super tender. Served alongside is home made pandesal and Robuchon potatoes.

 

Lychee| Buko Lychee Sherbert

As a paletted cleanser, coconut lychee sherbert will be served in a choux au craquelin

 

Kamote-cue | Bilo Bilo, Yuzu, Ube, Coconut Milk

A popular afternoon snack, this  sweet potato dish is grilled instead of fried and along with bilo bilo ( Filipino Mochi). It is served with ube ice cream and coconut espuma.

 

Pastillas de kalabasa

A delicious ending with these milk candies  flavored with squash

View Event →
8 course Tasting Menu
Mar
16
6:00 PM18:00

8 course Tasting Menu

Winter, one of the most beautiful times of the year. We are always amazed with the beautiful squashes and pumpkins in the market. They intertwine with our most favorite Filipino inspired dishes that we grew up enjoying.

Menu $70 per person

Get Tickets HERE

Halaan Custard | Manila Clams, Sotanghon, Turnips

Traditionally a soup dish, We transformed the Clam broth into a light and silky custard. A start that'll warm you right up for dinner.

 

Sinuglaw | Tombo Tuna, Smoked Pork Gelee, K&J Pears

Inspired by our recent travel back to the Philippines, this dish is a mixture of kinilaw ( ceviche) and sinugba (grilled pork). We took the meat element and tranformed it into a gelee. It is served with K&J pears and fermented black beans

 

Ginataang Kalabasa Tart | Pickled Beans, Kale Chips

A classic dish of stewed squash with coconut milk gets souped up with the added texture of a flaky tart shell and extra the extra funky Alamang ( baby shrimp)

 

Guinea Hen | Atchara, Java Sauce, Fried Rice

There is no trip to Manila unless you have experienced the old school restaurant of Aristocrat. We have recreated the BBQ chicken using one of our favorite poultries - the guinea hen. It is served with Java sauce and Atchara pickles

 

Corned Beef | Pandesal, Beef Cheeks, Uni

The ultimate breakfast Corned beef and pandesal. We took beef cheeks and brined it for 8 days. It is then braised until super tender. Served alongside is home made pandesal and Robuchon potatoes.

 

Lychee| Buko Lychee Sherbert

As a paletted cleanser, coconut lychee sherbert will be served in a choux au craquelin

 

Kamote-cue | Bilo Bilo, Yuzu, Ube, Coconut Milk

A popular afternoon snack, this  sweet potato dish is grilled instead of fried and along with bilo bilo ( Filipino Mochi). It is served with ube ice cream and coconut espuma.

 

Pastillas de kalabasa

A delicious ending with these milk candies  flavored with squash

View Event →
PCH
Mar
7
5:00 PM17:00

PCH

Menu

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

Pork Lumpia | Mango Ketchup $9 (2 each)

Butternut Okoy Fritters | Asparagus, Kimchi, Black Garlic $9

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

Sisig Fried Rice | Pork, Poached Egg, Chicharron, Pickled Onion $12

Add $3 for pork belly

Carioca "Rice Donuts" | Coconut Caramel, Passion Fruit Curd $6 (6 each)

View Event →
Kamayan Dinner: Eating with your hands
Feb
23
6:00 PM18:00

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.

We are also featuring guest bartender!!

What a better way to celebrate it with great food, cocktails and meeting new people.

Menu $85 per person

Buy Tickets HERE

Laing Blinis

We are making blinis and topping with laing, taro leaf cooked in coconut milk

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.

 

Special Cocktail by TBD

 

Lola's Lumpia Shanghai | Mango Ketchup

A classic lumpia recipe named after lola ( grandma), exactly the way she used to do it. It is served with our house made mango ketchup.

 

PEI Mussels

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

 

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.

 

Petrale Sole

Whole petrale sole dusted with potato starch 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

 

Farmer's Market Specials

Purple Sweet Potato
Patis Mansi Glazed Carrots
Honeynut Squash
Charred Savoy Cabbage
K&J Orchards Shinko Asian Pears
Steamed California Rice

 

Cassava Cake | K&J Orchard Apples, Vanilla Chantilly

Cassava / Yucca is grated and mixed with cheese, coconut milk and sugar. It is baked into a delicious kakanin. Served with caramelized apple and vanilla whipped cream.

 

View Event →
Valentine's Day Dinner
Feb
14
6:00 PM18:00

Valentine's Day Dinner

Come and Celebrate Love with Pinoy Heritage !!!

Tickets available HERE

Menu

$100 per person

1 Glass Complimentary Bubbles

"Hurry up and eat so we can snack!"

Crispy Potato | caviar

Longganisa Lollipop | soy glaze

Crab Toast | ginataan

 

“You make my heart Beet”

Beets, Tinapa Sarsa, Blood Orange, Radiccio, Red Sorrel, Pomegranate

 

" I'm your biggest flan "

Foie Gras, Sinigang, Pear, Bruleed Onion

 

“It's impastable to not love you”

Hand Cut Noodle, Alavar Sauce, Prawns, Mussels

 

"Kiss me Beef-ore you go"

Dry Aged Ribeye, Potato Puree, Preserve Calamansi, Alliums  

 

"We're a matcha made in heaven "

Turon, Passionfruit, Matcha, Banofee

"Time to mousse around"

Auro Philippine Chocolate , Devils Food Cake

View Event →
8 course Tasting Menu
Feb
9
6:00 PM18:00

8 course Tasting Menu

Winter, one of the most beautiful times of the year. We are always amazed with the beautiful squashes and pumpkins in the market. They intertwine with our most favorite Filipino inspired dishes that we grew up enjoying.

Menu $70 per person

Get Tickets HERE

Halaan Custard | Manila Clams, Sotanghon, Turnips

Traditionally a soup dish, We transformed the Clam broth into a light and silky custard. A start that'll warm you right up for dinner.

 

Sinuglaw | Tombo Tuna, Smoked Pork Gelee, K&J Pears

Inspired by our recent travel back to the Philippines, this dish is a mixture of kinilaw ( ceviche) and sinugba (grilled pork). We took the meat element and tranformed it into a gelee. It is served with K&J pears and fermented black beans

 

Ginataang Kalabasa Tart | Pickled Beans, Kale Chips

A classic dish of stewed squash with coconut milk gets souped up with the added texture of a flaky tart shell and extra the extra funky Alamang ( baby shrimp)

 

Guinea Hen | Atchara, Java Sauce, Fried Rice

There is no trip to Manila unless you have experienced the old school restaurant of Aristocrat. We have recreated the BBQ chicken using one of our favorite poultries - the guinea hen. It is served with Java sauce and Atchara pickles

 

Corned Beef | Pandesal, Beef Cheeks, Uni

The ultimate breakfast Corned beef and pandesal. We took beef cheeks and brined it for 8 days. It is then braised until super tender. Served alongside is home made pandesal and Robuchon potatoes.

 

Lychee| Buko Lychee Sherbert

As a paletted cleanser, coconut lychee sherbert will be served in a choux au craquelin

 

Kamote-cue | Bilo Bilo, Yuzu, Ube, Coconut Milk

A popular afternoon snack, this  sweet potato dish is grilled instead of fried and along with bilo bilo ( Filipino Mochi). It is served with ube ice cream and coconut espuma.

 

Pastillas de kalabasa

A delicious ending with these milk candies  flavored with squash

View Event →
Pacific Cocktail Haven Pop-Up
Feb
7
5:00 PM17:00

Pacific Cocktail Haven Pop-Up

The ideal bar snack to eat with a cocktail, garlic rice is paired with your favorite Filipino ulam of your choice.

 

$12 Rice Bowls 

Chicken Adobo | Garlic Rice, Tomato Sarsa

Juicy chicken thigh is braised in a soy and coconut vinegar sauce seasoned with tons of garlic and black pepper.  Our version of a tomato salsa is even better with the addition of calamansi and soy sauce.

 

Grilled Longganisa  | Garlic Rice, Marinated Grapes and Cucumbers

A Filipino breakfast staple, garlicky sausage is grilled and complemented with marinated cucumbers and grapes in a seasoned annatto vinaigrette.

 

Sisig Fried Rice | Pork Belly, Chicharrron, Pickled Onion

Fillet Mignon Bistek | Garlic Rice, Caramelized and Crispy Onions

Tender beef is marinated in soy sauce and calamansi, a floral citrus picked right out of Chef Francis' grandma's backyard is stir fried with onions finished with an unctuous glaze of dark soy and even more calamansi.

 

Kabocha Squash| Spiced Coconut Milk, Long Beans, Eggplant, Vadouvan Pepitas

Kabocha squash is braised in a rich coconut milk sauce and addedKabocha  to market vegetables like long beans and eggplant.  For an added crunch, toasted pepitas finish the dish.

 

Add on: poached egg + $2

Add on: 1ea Pork Lumpia + $4

Small Plates

Fried Chicken Wings| Patis-Mansi, Pickled Jalapeno, Sesame Seeds $10

Our fried chicken wings are battered in potato starch and double fried to get that extra crispy shell. It is dressed in an umami rich glaze with fish sauce to add a little funk. Comes with 5 pieces

Vegetable Lumpia | Pinakurat Vinegar Gel $8

A Filipino version of an eggroll stuffed with braised cabbage, carrots, onion and other vegetables, with dollops of spiced vinegar gel. Each order comes with 2 rolls cut in half

View Event →
Pacific Island Food and Beer Festival
Feb
2
1:00 PM13:00

Pacific Island Food and Beer Festival

Harmonic Brewery is hosting something truly unique to kick off Beer Week!

Four well-known chefs representing different parts of the Pacific Islands will be in house showcasing their culture through their food.

Participating in the event are Pinoy Heritage (Philippines), Prubechu (Guam), Good To Eat Dumplings (Taiwan), and Chef Chris Yang (Taiwan), serving their bar bites to pair with Harmonic beer!

View Event →
Kamayan Dinner
Jan
26
6:00 PM18:00

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.

We are also featuring guest bartender Sarah Ruiz from Pacific Cocktail Haven

What a better way to celebrate it with great food, cocktails and meeting new people.

Menu $85 per person

Buy Tickets HERE

Laing Blinis

We are making blinis and topping with laing, taro leaf cooked in coconut milk

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.

 

Special Cocktail by Sarah Ruiz

Special cocktail by Sarah Ruiz from Pacific Cocktail Haven

 

Lola's Lumpia Shanghai | Mango Ketchup

A classic lumpia recipe named after lola ( grandma), exactly the way she used to do it. It is served with our house made mango ketchup.

 

PEI Mussels

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

 

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.

 

Petrale Sole

Whole petrale sole dusted with potato starch 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

 

Farmer's Market Specials

Purple Sweet Potato
Patis Mansi Glazed Carrots
Honeynut Squash
Charred Savoy Cabbage
K&J Orchards Shinko Asian Pears
Steamed California Rice

 

Cassava Cake | K&J Orchard Apples, Vanilla Chantilly

Cassava / Yucca is grated and mixed with cheese, coconut milk and sugar. It is baked into a delicious kakanin. Served with caramelized apple and vanilla whipped cream.

 

View Event →
8 course Tasting Menu
Jan
19
6:00 PM18:00

8 course Tasting Menu

Winter, one of the most beautiful times of the year. We are always amazed with the beautiful squashes and pumpkins in the market. They intertwine with our most favorite Filipino inspired dishes that we grew up enjoying.

Menu $70 per person

Get Tickets HERE

Halaan Custard | Manila Clams, Sotanghon, Turnips

Traditionally a soup dish, We transformed the Clam broth into a light and silky custard. A start that'll warm you right up for dinner.

 

Sinuglaw | Tombo Tuna, Smoked Pork Gelee, K&J Pears

Inspired by our recent travel back to the Philippines, this dish is a mixture of kinilaw ( ceviche) and sinugba (grilled pork). We took the meat element and tranformed it into a gelee. It is served with K&J pears and fermented black beans

 

Ginataang Kalabasa Tart | Pickled Beans, Kale Chips

A classic dish of stewed squash with coconut milk gets souped up with the added texture of a flaky tart shell and extra the extra funky Alamang ( baby shrimp)

 

Guinea Hen | Atchara, Java Sauce, Fried Rice

There is no trip to Manila unless you have experienced the old school restaurant of Aristocrat. We have recreated the BBQ chicken using one of our favorite poultries - the guinea hen. It is served with Java sauce and Atchara pickles

 

Corned Beef | Pandesal, Beef Cheeks, Uni

The ultimate breakfast Corned beef and pandesal. We took beef cheeks and brined it for 8 days. It is then braised until super tender. Served alongside is home made pandesal and Robuchon potatoes.

 

Lychee| Buko Lychee Sherbert

As a paletted cleanser, coconut lychee sherbert will be served in a choux au craquelin

 

Kamote-cue | Bilo Bilo, Yuzu, Ube, Coconut Milk

A popular afternoon snack, this  sweet potato dish is grilled instead of fried and along with bilo bilo ( Filipino Mochi). It is served with ube ice cream and coconut espuma.

 

Pastillas de kalabasa

A delicious ending with these milk candies  flavored with squash

View Event →
8 course Tasting Menu
Jan
12
6:00 PM18:00

8 course Tasting Menu

Autumn, one of the most beautiful times of the year. We are always amazed with the beautiful squashes and pumpkins in the market. They intertwine with our most favorite Filipino inspired dishes that we grew up enjoying.

Menu $70 per person

Get Tickets HERE

Halaan Custard | Manila Clams, Sotanghon, Turnips

Traditionally a soup dish, We transformed the Clam broth into a light and silky custard. A start that'll warm you right up for dinner.

 

Sinuglaw | Tombo Tuna, Smoked Pork Gelee, K&J Pears

Inspired by our recent travel back to the Philippines, this dish is a mixture of kinilaw ( ceviche) and sinugba (grilled pork). We took the meat element and tranformed it into a gelee. It is served with K&J pears and fermented black beans

 

Ginataang Kalabasa Tart | Pickled Beans, Kale Chips

A classic dish of stewed squash with coconut milk gets souped up with the added texture of a flaky tart shell and extra the extra funky Alamang ( baby shrimp)

 

Guinea Hen | Atchara, Java Sauce, Fried Rice

There is no trip to Manila unless you have experienced the old school restaurant of Aristocrat. We have recreated the BBQ chicken using one of our favorite poultries - the guinea hen. It is served with Java sauce and Atchara pickles

 

Corned Beef | Pandesal, Beef Cheeks, Uni

The ultimate breakfast Corned beef and pandesal. We took beef cheeks and brined it for 8 days. It is then braised until super tender. Served alongside is home made pandesal and Robuchon potatoes.

 

Lychee| Buko Lychee Sherbert

As a paletted cleanser, coconut lychee sherbert will be served in a choux au craquelin

 

Kamote-cue | Bilo Bilo, Yuzu, Ube, Coconut Milk

A popular afternoon snack, this  sweet potato dish is grilled instead of fried and along with bilo bilo ( Filipino Mochi). It is served with ube ice cream and coconut espuma.

 

Pastillas de kalabasa

A delicious ending with these milk candies  flavored with squash

View Event →
ANINA POP-UP
Jan
11
2:00 PM14:00

ANINA POP-UP

Come and Join us at Anina for their amazing punch bowl and beautiful patio.

We'll be grilling some of your favorite Filipino BBQ, small plates and many other more. 

 

Menu

Steamed Bun | Grilled Pork Belly, Pickles, Cilantro $5

 

Vegetable Lumpia | Pinakurat Vinegar Gel $8

 

Fried Squash Okoy | Kimchi, Radish, Black Garlic $8

 

Lamb Empanada | Pickled Shallots, Market Greens Salad $9

 

Chicken Inasal Skewer | Marinated Cucumber $9

 

Fried Chicken Wings| Patis-Mansi, Pickled Jalapeno, Sesame Seeds $10

 

Smoked Baby Back Ribs | Tomato Sarsa, Banana BBQ Sauce $12

 

Sisig Fried Rice | Pork, Poached Egg, Chicharron, Pickled Onion $12

 

Pork and Shrimp Dumpling | Coconut Turmeric, Bagoong, Bokchoy $12

 

Carioca "Rice Donuts" | Coconut Caramel, Passion Fruit Curd $6

View Event →
ANINA POP-UP
Jan
10
2:00 PM14:00

ANINA POP-UP

Come and Join us at Anina for their amazing punch bowl and beautiful patio.

We'll be grilling some of your favorite Filipino BBQ, small plates and many other more. 

 

Menu

Steamed Bun | Grilled Pork Belly, Pickles, Cilantro $5

 

Vegetable Lumpia | Pinakurat Vinegar Gel $8

 

Fried Squash Okoy | Kimchi, Radish, Black Garlic $8

 

Lamb Empanada | Pickled Shallots, Market Greens Salad $9

 

Chicken Inasal Skewer | Marinated Cucumber $9

 

Fried Chicken Wings| Patis-Mansi, Pickled Jalapeno, Sesame Seeds $10

 

Smoked Baby Back Ribs | Tomato Sarsa, Banana BBQ Sauce $12

 

Sisig Fried Rice | Pork, Poached Egg, Chicharron, Pickled Onion $12

 

Pork and Shrimp Dumpling | Coconut Turmeric, Bagoong, Bokchoy $12

 

Carioca "Rice Donuts" | Coconut Caramel, Passion Fruit Curd $6

View Event →
ANINA POP-UP
Jan
6
12:00 PM12:00

ANINA POP-UP

Come and Join us at Anina for their amazing punch bowl and beautiful patio.

We'll be grilling some of your favorite Filipino BBQ, small plates and many other more. 

 

Menu

Steamed Bun | Grilled Pork Belly, Pickles, Cilantro $5

 

Vegetable Lumpia | Pinakurat Vinegar Gel $8

 

Fried Squash Okoy | Kimchi, Radish, Black Garlic $8

 

Lamb Empanada | Pickled Shallots, Market Greens Salad $9

 

Chicken Inasal Skewer | Marinated Cucumber $9

 

Fried Chicken Wings| Patis-Mansi, Pickled Jalapeno, Sesame Seeds $10

 

Smoked Baby Back Ribs | Tomato Sarsa, Banana BBQ Sauce $12

 

Sisig Fried Rice | Pork, Poached Egg, Chicharron, Pickled Onion $12

 

Pork and Shrimp Dumpling | Coconut Turmeric, Bagoong, Bokchoy $12

 

Carioca "Rice Donuts" | Coconut Caramel, Passion Fruit Curd $6

View Event →
ANINA POP-UP
Jan
5
12:00 PM12:00

ANINA POP-UP

Come and Join us at Anina for their amazing punch bowl and beautiful patio.

We'll be grilling some of your favorite Filipino BBQ, small plates and many other more. 

 

Menu

Steamed Bun | Grilled Pork Belly, Pickles, Cilantro $5

 

Vegetable Lumpia | Pinakurat Vinegar Gel $8

 

Fried Squash Okoy | Kimchi, Radish, Black Garlic $8

 

Lamb Empanada | Pickled Shallots, Market Greens Salad $9

 

Chicken Inasal Skewer | Marinated Cucumber $9

 

Fried Chicken Wings| Patis-Mansi, Pickled Jalapeno, Sesame Seeds $10

 

Smoked Baby Back Ribs | Tomato Sarsa, Banana BBQ Sauce $12

 

Sisig Fried Rice | Pork, Poached Egg, Chicharron, Pickled Onion $12

 

Pork and Shrimp Dumpling | Coconut Turmeric, Bagoong, Bokchoy $12

 

Carioca "Rice Donuts" | Coconut Caramel, Passion Fruit Curd $6

View Event →
8 course Tasting Menu
Dec
29
6:00 PM18:00

8 course Tasting Menu

Autumn, one of the most beautiful times of the year. We are always amazed with the beautiful squashes and pumpkins in the market. They intertwine with our most favorite Filipino inspired dishes that we grew up enjoying.

Menu $70 per person

Halaan Custard | Manila Clams, Sotanghon, Turnips

Traditionally a soup dish, We transformed the Clam broth into a light and silky custard. A start that'll warm you right up for dinner.

 

Sinuglaw | Tombo Tuna, Smoked Pork Gelee, K&J Pears

Inspired by our recent travel back to the Philippines, this dish is a mixture of kinilaw ( ceviche) and sinugba (grilled pork). We took the meat element and tranformed it into a gelee. It is served with K&J pears and fermented black beans

 

Ginataang Kalabasa Tart | Pickled Beans, Kale Chips

A classic dish of stewed squash with coconut milk gets souped up with the added texture of a flaky tart shell and extra the extra funky Alamang ( baby shrimp)

 

Guinea Hen | Atchara, Java Sauce, Fried Rice

There is no trip to Manila unless you have experienced the old school restaurant of Aristocrat. We have recreated the BBQ chicken using one of our favorite poultries - the guinea hen. It is served with Java sauce and Atchara pickles

 

Corned Beef | Pandesal, Beef Cheeks, Uni

The ultimate breakfast Corned beef and pandesal. We took beef cheeks and brined it for 8 days. It is then braised until super tender. Served alongside is home made pandesal and Robuchon potatoes.

 

Lychee| Buko Lychee Sherbert

As a paletted cleanser, coconut lychee sherbert will be served in a choux au craquelin

 

Kamote-cue | Bilo Bilo, Yuzu, Ube, Coconut Milk

A popular afternoon snack, this  sweet potato dish is grilled instead of fried and along with bilo bilo ( Filipino Mochi). It is served with ube ice cream and coconut espuma.

 

Pastillas de kalabasa

A delicious ending with these milk candies  flavored with squash

Get Tickets HERE

View Event →
Kamayan Dinner: Noche Buena with Larry Piaskowy of True Laurel
Dec
22
6:00 PM18:00

Kamayan Dinner: Noche Buena with Larry Piaskowy of True Laurel

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.

Celebrate Noche Buena (literally "the Good Night") is the Spanish word for Christmas Eve. Christmas is the biggest holiday in the Philippines!!! We are going all out with this menu. Caviar and Laing, Smoked prime rib, lechon, embotido and Market finds to name a few.

We are also featuring guest bartender Larry Piakowsky, Bar Director for Rich Table.

What a better way to celebrate it with great food, cocktails and meeting new people.

Menu $100 per person

Caviar and Laing Blinis

We are making blinis and topping with laing and caviar to start off the Christmas celebration.

 

Dry Aged Prime Rib

Aged for 30 days, This prime rib is smoked for 5 hours to create a succulent and smoky meat. #MeatSweats

 

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.

 

Special Cocktail by Larry Piaskowy

Special cocktail by Larry Piaskowy, Bar director of Rich Table

 

Lola's Lumpia Shanghai | Mango Ketchup

A classic lumpia recipe named after lola ( grandma), exactly the way she used to do it. It is served with our house made mango ketchup.

 

PEI Mussels

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

 

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.

 

Petrale Sole

Whole petrale sole dusted with potato starch 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

 

Farmer's Market Specials

Purple Sweet Potato
Patis Mansi Glazed Carrots
Honeynut Squash
Charred Savoy Cabbage
K&J Orchards Shinko Asian Pears
Steamed California Rice

 

Cassava Cake | K&J Orchard Apples, Vanilla Chantilly

Cassava / Yucca is grated and mixed with cheese, coconut milk and sugar. It is baked into a delicious kakanin. Served with caramelized apple and vanilla whipped cream.

 

Pancit Habhab

Homemade pancit is placed in little banana leaves called habhab, a dish from Lucban Queson.

 

Embotido

Philippine's answer to meat loaf. this meaty goodness is stuffed hard boiled egg and cheese

Buy Tickets HERE

View Event →
 ANINA POP-UP
Dec
21
2:00 PM14:00

ANINA POP-UP

Come and Join us at Anina for their amazing punch bowl and beautiful patio.

We'll be grilling some of your favorite Filipino BBQ, small plates and many other more. 

 

Menu

Steamed Bun | Grilled Pork Belly, Pickles, Cilantro $5

 

Vegetable Lumpia | Pinakurat Vinegar Gel $8

 

Fried Squash Okoy | Kimchi, Radish, Black Garlic $8

 

Lamb Empanada | Pickled Shallots, Market Greens Salad $9

 

Chicken Inasal Skewer | Marinated Cucumber $9

 

Fried Chicken Wings| Patis-Mansi, Pickled Jalapeno, Sesame Seeds $10

 

Smoked Baby Back Ribs | Tomato Sarsa, Banana BBQ Sauce $12

 

Sisig Fried Rice | Pork, Poached Egg, Chicharron, Pickled Onion $12

 

Pork and Shrimp Dumpling | Coconut Turmeric, Bagoong, Bokchoy $12

 

Carioca "Rice Donuts" | Coconut Caramel, Passion Fruit Curd $6

View Event →