One of my favorite dishes and served with our chicken adobo. A sense of nostalgia and texture on a plate.
Coconut milk braised Swiss chard
Crispy pork guanciale
Toasted grain chicharron
Our approach to Filipino food is simple-
Keeping the integrity of recipes in tact
with creative intention behind every step.
Save the dates May 23 + 24. 🔗 in bio to book.