Neighborhood Filipino Restaurant

Filipino-style fried spring rolls filled with savory vegetables. Wrappers are thin and crispy, frying to a golden brown. Typically dipped in a spiced vinegar sauce.

Bite-sized fried spring rolls filled with ground pork and minced vegetables. Crunchy on the outside and savory on the inside. A very popular finger food in the Philippines.

Fresh (not fried) spring roll wrapped in a soft crepe-like skin. Filled with sautéed vegetables and served with a sweet brown sauce and crushed peanuts. Savory, sweet, and textural.

A street food platter featuring savory fish balls and kikiam (spiced pork and vegetable rolls similar to sausage). Deep-fried until golden and served with a sweet and spicy dipping sauce.

Whole shrimps deep-fried until crispy. Savory and naturally sweet from the seafood. Often eaten with the shell on or peeled, dipped in vinegar or spiced sauce.

A mixed platter of crispy fried shrimp and squid rings. Salty, savory, and perfect for sharing. Served with a dipping sauce.

Battered and deep-fried squid rings. Crispy coating with tender seafood inside. A classic appetizer served with a side of dipping sauce.

Stir-fried flour noodles with squid and mixed vegetables. Savory soy-based sauce coats the noodles. A hearty and flavorful dish.

Yang chow style fried rice tossed with bits of meat, egg, and green peas. Savory and fragrant. A complete meal on its own or a side to main dishes.

Stir-fried wheat noodles tossed with shrimp and vegetables. The sauce is savory with a hint of sweetness. A popular celebration dish in Filipino cuisine.

Stir-fried rice noodles (very thin) mixed with vegetables and pork. Seasoned with soy sauce and citrus. Light yet filling texture.

Filipino-style fried rice colored yellow with turmeric, mixed with pork bits and vegetables. Aromatic and savory.

Plain steamed white rice. The staple accompaniment to all savory Filipino dishes. Mild and fluffy.

Steamed rice fried with plenty of minced garlic and a little oil. Aromatic and savory. A classic breakfast staple but enjoyed anytime.

Thick fresh egg noodles served in a thick, savory soup thickened with egg and starch. Loaded with meat and vegetables. A comforting, hearty bowl.

Fried fish topped with a savory sauce made from soy sauce, sautéed onions, and garlic. Salty, savory, and aromatic.

A sour and savory soup made with tamarind broth and fish. Includes vegetables like water spinach and radish. Refreshing and tangy, served hot.

Fried fish topped with a sweet and sour sauce featuring bell peppers, onions, and ginger. The sauce is vibrant and tangy.

Squid stewed in soy sauce, vinegar, and its own ink. Dark, savory, and slightly tangy with a tender texture. Best eaten with rice to soak up the sauce.

Whole shrimps cooked in a sour tamarind broth with vegetables. The soup is tangy and savory, complementing the sweetness of the shrimp.

Fresh fish (Seabass or Seabream) grilled simply to highlight its natural flavor. Smoky and tender. Served whole.

Whole fish deep-fried until the skin is crispy and the meat is flaky. Simple and savory.

Mixed seafood served on a hot sizzling metal plate with a sweet and sour sauce. Aromatic and visually impressive dish.

Fish cooked in the classic Adobo style with vinegar, soy sauce, garlic, and onions. Savory and tangy.

Fried fish simmered in a thick sauce made with tomatoes and beaten eggs. Comfort food with a savory, tomato-based flavor.

Fish marinated in vinegar, garlic, and pepper, then deep-fried. The marinade gives the fish a tangy and garlicky flavor profile.

A simple, clear broth soup with tender pork chunks and vegetables like cabbage and potatoes. Mild, savory, and comforting.

Pork stewed in rich coconut milk with plenty of chili peppers. Creamy, spicy, and savory with shrimp paste undertones.

The national dish of the Philippines. Pork belly braised in vinegar, soy sauce, garlic, and bay leaves. Tangy, salty, and savory.

Marinated pork belly grilled over charcoal. Smoky, savory, and fatty with crispy edges.

Pork belly grilled and basted with a sweet and savory Filipino-style BBQ sauce. Smoky and flavorful.

Pork soup with a sour tamarind base. Loaded with vegetables. The fat from the pork balances the sharp sourness of the broth.

Pork belly that is boiled until tender and then deep-fried until the skin is blistered and crispy. Served with a savory liver dipping sauce.

A twist on the classic Kare-Kare using crispy fried pork belly instead of boiled meat, served in a rich peanut sauce with vegetables and shrimp paste on the side.

Pork meatballs tossed in a sweet and sour glaze. A familiar and comforting flavor profile.

A stew made from leftover roasted pork (lechon) cooked in vinegar and liver sauce. Sweet, tangy, and savory sauce.

A whole pork leg deep-fried to perfection. The skin is crackling crisp while the meat remains tender. A grand dish for sharing, served with soy-vinegar dip.

A famous dish from Pampanga made of minced pork face and ears, seasoned with calamansi (citrus), onions, and chili. Served on a sizzling plate. Spicy, fatty, and tangy.

Simple fried eggplant served with a side of sautéed shrimp paste (bagoong) with tomatoes and onions. Savory and salty condiment compliments the soft vegetable.

Mixed seasonal vegetables stir-fried with firm tofu. Light, savory, and healthy.

Sautéed chayote squash (sayote) with tomatoes and shrimp. A mild and comforting vegetable dish.

"Naked" fresh spring roll—essentially the filling of a fresh lumpia served without the wrapper. Topped with crispy pork belly (lechon kawali) and peanut sauce.

Dried taro leaves simmered in rich coconut milk and chili. Creamy, spicy, and earthy.

A classic vegetable stew from the northern Philippines featuring squash, bitter melon, eggplant, and beans, flavored with shrimp paste and pork.

Sweet cured pork slices, fried until caramelized. A popular breakfast item with a distinct red color and sweet-salty flavor.

Filipino-style sausages that are sweet and garlicky. Fried until cooked through. Often eaten with rice and vinegar.

A sour stew made from pork meat and organ meats (liver, lungs) marinated in vinegar. A specialty of the Pampanga region.

A savory stew made with pork meat and pig's blood, seasoned with vinegar and chili. Rich, dark, and tangy. Sometimes called "chocolate meat".

Pork cubes sautéed in savory shrimp paste (bagoong) with tomatoes and eggplant. A salty and rich dish.

An appetizer of fried tofu and crispy pork belly chunks, served in a dressing of soy sauce, vinegar, and onions.

Beef stewed in a thick, savory peanut sauce with vegetables like eggplant and green beans. Served with fermented shrimp paste to enhance the flavor.

Tomato-based beef stew with potatoes, carrots, and bell peppers. Sometimes enriched with liver spread. Rich and hearty.

Filipino beef steak. Thin slices of beef marinated and cooked in soy sauce and calamansi (lemon), topped with onion rings. Salty and tangy.

Clear beef soup with vegetables like cabbage and potatoes. Similar to a pot-au-feu. Simple, light, and comforting.

Beef ribs or chunks cooked in a sour tamarind broth with vegetables. The beef version of the classic sour soup.

Chicken pieces braised in a sauce of vinegar, soy sauce, garlic, and peppercorns. The meat is tender and flavorful with a tangy kick.

Deep-fried chicken pieces. Crispy skin and juicy meat.

Chicken marinated in lemongrass, calamansi, vinegar, and annatto oil, then grilled. Smoky, tangy, and savory with a distinct yellowish color.

A combo meal featuring sweet cured pork (tocino), garlic fried rice (sinangag), and a fried egg (itlog). A classic Filipino breakfast.

A combo meal with cured beef (tapa), garlic fried rice, and a fried egg. Savory and satisfying.

A combo meal featuring sweet Filipino sausage (longganisa), garlic fried rice, and a fried egg.

Banana and jackfruit wrapped in a spring roll wrapper and deep-fried with a sugar coating. Crispy, sweet, and fruity.

A dessert salad made with young coconut strips and pandan-flavored green jelly cubes in a sweet, creamy milk sauce. Refreshing and fragrant.

The ultimate Filipino dessert. Shaved ice mixed with evaporated milk and various ingredients like beans, fruits, and jellies, topped with leche flan and purple yam (ube) ice cream.

Filipino-style caramel custard. Richer and denser than standard flan, made with egg yolks and condensed milk. Smooth and creamy.

Ice cream made from purple yam (ube). It has a sweet, earthy, vanilla-like flavor and a vibrant purple color.

The classic banana fritter (turon) served warm with a scoop of purple yam ice cream. A delicious hot and cold combination.

Sparkling water.

Still water.

Small bottle of water.

Coca-Cola soda.

Zero sugar Coca-Cola.

Orange soda.

Lemon-lime soda.

Iced tea, available in lemon or peach flavor.

Large bottle of Coca-Cola.

Sweet pineapple fruit juice.

A sweet Filipino drink made with agar jelly cubes, brown sugar syrup (arnibal), and water or ice. Refreshing and sweet.

Juice made from calamansi, a small Philippine lime. Tart, refreshing, and rich in vitamin C. Similar to lemonade but more aromatic.

Sweet mango juice, likely made from Philippine mangoes.

Refreshing juice from young coconuts.

Italian lager beer.

Premium Italian beer.

Strong Filipino lager beer with high alcohol content. Full-bodied and distinctively sweet.

Classic Filipino pale pilsen beer. Golden color with a balanced bitterness.

Bottle of sparkling Italian white wine.

Bottle of wine.

Half-liter carafe of house wine.

One-liter carafe of house wine.

Italian herbal liqueur digestif.

Sweet Italian lemon liqueur.