Menu

By Chef Rod Reyes

5 course feast with a unique twist on classic, traditional Filipino dishes.

NEW! First 10 buyers of the 8:30pm seating will get a copy of "New Filipino Kitchen" courtesy of a generous sponsorship by Brookfield.

The New Filipino Kitchen collects 30 recipes and stories from expat Filipinos, all of whom have taken their favorite dishes with them, preserving their food memories and, if necessary, tweaking their recipes to work in a new environment or, in the case of some chefs, a more modern context.

1st Course: Lumpia 

Oxtail Lumpia with Kare Kare sauce

2nd Course: Sopas
Chicken & Smoked Sausage Sopas Dumpling with an Evaporated Milk-Cream Sauce

3rd Course: Beef Tongue Mechado 
Braised beef tongue in tomato sauce with  potato purée and a roasted carrot purée 

4rth Course: Tinola
Soy Roasted Guinea Hen Leg over Wilted Spinach & Chayote in a Tinola Broth Consume with a side of Ginger Flavored Jasmine Rice

5th Course: Bibingka
Baked Rice Fllour Cake topped with a sweetened Mascarpone Butter and shaved Cured Egg Yolk

Location

Trademark / Copyright
1123 Folsom St @ Langton

Menu

By EJ Macayan and Hitomi Wada

6 course exploration into Japanese and Filipino fusion.

NEW! First 10 buyers of the 8pm seating will get a copy of "PULUTAN cook book" courtesy of a generous sponsorship by Brookfield.

The array of Filipino bar snacks and small dishes known as "Pulutan" are the definitive pairing for a cold beer, wine cooler or cocktail. Incorporating culinary influences from Spain, China, Mexico and the U.S., along with indigenous flavors and traditions, these Filipino finger foods can range from tapas and pintxos to eggrolls and dumplings, and even barbecued meat and chicken wings. Do as Filipinos do: invite some friends over, enjoy a selection of delicious Filipino snacks, and socialize over a few cold drinks!

Poqui-Poqui
Datemaki,Roasted Eggplant, Early Girl Ginisa, Sansho Patis

Oden
Daikon, Nilaga, Konnyaku, Annatto Chili Oil

Gindara Saikyo
Black Cod, Tamarind, Shiso Lakkyo,

Laing
Broccoli, House Made bagoong, Pork Crumb, Bonito

Embutido
Tsukune, Asparagus, Calamansi Tare, OT Shichimi

Ube Panna Cotta
Coconut Pepita Streusel, Condensed Milk Mousse

Location

Joint Venture
167 11th St @ Harrison St

Menu

By Chef Mark Pecson

3 Course Filipino Kamayan with a French finesse presented by the Filipino Food Movement.

NEW! First 10 buyers of the 9pm seating will get a copy of "I AM FILIPINO AND THIS IS HOW WE COOK" courtesy of a generous sponsorship by Brookfield.

Written by trailblazing restaurateurs Nicole Ponseca and Miguel Trinidad of Maharlika and Jeepney, I Am a Filipino is a cookbook of modern Filipino recipes that captures the unexpected and addictive flavors of this vibrant and diverse cuisine.

“Bilao” 1

Tokwa’t Baboy x Agedashi Tofu: Pig ear fries, crispy tofu, soy lime banyuls, katsuoboshi, basil oil

Dinuguan terrine, grilled country bread: Chocolate meat cold cuts, pickled mustard seed

Savory confit grapes: Olive Oil poached with garlic and salt

Kamatis-sibuyas: Preserved calamansi, tomato, onion, red boat patis, green mango

Banana chips

Adobo dusted shrimp chips

“Bilao” 2

Salmon Sinigang x Bouillabaisse: Tamarind broth from salmon carcass and shrimp, roasted salmon, fennel, onion, leek, chives, white wine, kale chips

Crispy Pork Belly Menudo: Sousvide belly, roasted tomato base, chickpeas in butter, chicken liver mousse, roasted new potatoes, vin-soy golden raisins

Pinakbet: Red curry harissa kabocha puree, roasted eggplant, pickled bittermelon, bagoong oil, grilled kang kong

Palabok Dumplings: Pork and shrimp, caramelized onion, chicharron, garlic annato sauce

Red Java rice: Annato, shallot, garlic

Intermezzo

Mango Passionfruit Granita spritzer

Dessert

Guinitaan Ube: Macapuno, Latik tuile, Ube Halaya, tapioca pearls, jackfruit, whipped coconut cream, torched suman, ube powder

Drinks

Lambanog Manila Mule

Marqeaux Rum Punch

Location

Executive Order
868 Mission Street between 5th and 4th Streets

Menu

By Chef Yana Gilbuena

6 course menu inspired by the flavors of the islands.

NEW! The next 10 buyers of the 8:30pm seating will get a copy of Chef' Yana’s "No Forks Given" courtesy of a generous sponsorship by Brookfield.

No Forks Given is a compilation of stories about Yana’s journey and the people she met during her 50-state tour project to bring Filipino food to America in a span of a 52 weeks.

1st Course: Sinigang poke

2nd Course: Burnt coconut curry with chicken

3rd Course: Crab fat fried rice

4th Course: Red cabbage atchara

5th Course: Binagoongag gulay

Dessert: Bibingka with salted egg caramel

Location

Mestiza
595 Bryant St @ 4th St

Menu

By Chef Francis Ang

8 course dinner featuring traditional Filipino flavors with a modern twist.

Course 1: Mackerel kinilaw

Seaweed Granita, Roe

Course 2: Spring salad
Mung bean Dip, Tinapa, Market Greens

Course 3: Crab tamales
Artichoke, Green Garlic, Salted Egg

Course 4: Binagoongan
Coppa, Coconut Milk, Eggplant

Course 5: Bulalo
Ribeye, Tendon, Cabbage, Crispy Rice

Course 6: Carrot Biscocho
Apricot, Mango

Course 7: Turon
Matcha, Chocolate,Passion Fruit

Course 8: Coffee Yema

Location

Picnic on 3d

493 3rd St @ Bryant St

Menu

By Chef Aileen Suzara

An IndiPino menu inspired by Aileen’s family and by history - from the historic influences of South Asian foodways into Filipino cuisine, to diasporic ingredients that travel, to a personal connection in our intermixed family roots.

Note: some variability to menu depending on market & seasonality!

Course 1: Pulutan

Garlicky peanuts & chickpea crisps

Course 2: Ukoy x pakora

With vinegar dips & tamarind sauce

Course 3: Athara x Atchar

Housemade pickle

Course 4: Laing x Saag

Taro & mustard greens, chili coconut

Course 5: Ensaladang talong x bhengan bartha

Eggplant, onion, tomato | banana hearts | Kare Kare | Heirloom rice | Chef surprise!

Dessert: Bibingka x bebinca

Cardamom & calamansi maja blanca

Location

Mestiza @ 6:30p
595 Bryant St @ 4th St