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Sunday, November 16, 2025 - 12 Noon and 5:30 pm
Appetizers
Beef and lamb dumplings
w/ garlic and horseradish sauce
$13
Manila Clams
w/ black beans, leeks and shiitake
$15
Tofu in beet broth
w/ enoki & scallions
$10
Squid Releno
in olive oil, garlic, tomato & saffron
$15
Ukoy
vegetable and shrimp fritters
$15
Mains
Binondo Red duck Leg
w/ jujubes
$28
Black Rice Paella
w/ crab, shrimps & Manila clams
$35
Szechuan cashew chicken chuletas
w/ fresh broad rice noodles
$25
Pork Estofado
w/ grilled plantain
$28
Crispy Black Seabass Escabeche
$32
Classic Pepper and Salt*
$28
Stir fried Vegetarian 5-spice tofu*
$18
Aromatic Vegetarian Fried Rice*
$15
Deserts
Ube Tikoy w/ champoy Ice Cream
$13
PY Bibingka w/ salted quail egg, feta & Gouda
$13
Halo Halo w/ Leche flan
& Ube Ice Cream
$13
Menu by Chefs Augee Francisco and Romy Dorotan *recipes from Stir Frying to the Sky’s Edge by Grace Young
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