Kalamansi kafe

Fresh raw tuna cured in vinegar and citrus juices, similar to ceviche but with a Filipino twist. The meat is tender with a sharp acidic kick from the vinegar. Typically enjoyed as an appetizer or with beer.

Filipino-style spring rolls filled with a savory mixture of ground meat and vegetables. They are deep-fried until the wrapper is golden and crispy. Served with a sweet and spicy dipping sauce.

Steamed dumplings with a dense, savory filling of ground pork or chicken. The texture is soft and meaty. Best eaten dipped in soy sauce with chili garlic oil.

Thinly sliced pork belly that has been cooked until extremely crispy, like chips. Salty, fatty, and crunchy. Dipping them in the spiced vinegar cuts through the richness.

Slices of tart green mango and crunchy jicama (singkamas). Served with bagoong, a savory and pungent fermented shrimp paste. A classic combination of sour, salty, and umami flavors.

A hearty stew made from mung beans, cooked until soft and creamy. Flavored with pork and shrimp, often topped with crunchy pork rinds. Comforting and savory, usually eaten with rice.

A famous Filipino sour soup characterized by its tangy tamarind broth. Savory and refreshing, it comes with various vegetables and a choice of meat or seafood. Best enjoyed hot with steamed rice.

A rich sour beef soup from the Visayas region, often described as a cross between Sinigang and Bulalo. It uses 'batuan' fruit for sourness instead of tamarind. The broth is rich and fatty from the beef shank.

Sour tamarind soup featuring Pampano (Pomfret) fish. The white fish meat is delicate and absorbs the tangy broth well. Light yet flavorful.

Chicken soup soured with both tamarind fruit and young tamarind leaves. The broth is cloudy, tangy, and savory. Served with vegetables and tender chicken pieces.

A simple, clear beef soup cooked with vegetables like cabbage and potatoes. The flavor comes from slow-simmered beef bones. Mild, savory, and comforting.

Filipino savory rice porridge (congee) flavored strongly with ginger. Topped with chicken, boiled egg, and served with a side of crispy fried tofu. A warming meal.

Savory rice porridge featuring beef tripe and tendon. The varying textures of the meat contrast with the soft rice. Served with crispy fried tofu.

Boneless milkfish marinated in vinegar, garlic, and pepper, then fried. The fish is savory with a slight tang and garlic aroma. Crispy on the outside, moist inside.

A variation of the classic sizzling dish using flaked milkfish instead of pork. Sautéed with onions, chilies, and seasonings. Savory, creamy, and slightly spicy.

Fried milkfish served in a 'Bistek' sauce made of soy sauce and calamansi (Philippine lime). Topped with onion rings. A savory dish with a citrusy, salty glaze.

Milkfish simmered in vinegar and garlic. The stew is sour and savory, often with a hint of bitterness from the fish belly. A traditional way of cooking fish in the Philippines.

The unofficial national dish of the Philippines. Chicken braised in soy sauce, vinegar, garlic, and peppercorns. This version is twice-cooked for extra texture. Savory, sour, and salty.

Fried chicken marinated in calamansi (Philippine lime) for a citrusy tang. Crispy skin and juicy meat. Served with Filipino-style banana ketchup and gravy.

A fusion of two dishes: grilled chicken (inasal) and sisig. Chopped grilled chicken seasoned with onions, chili, and citrus. Smoky, savory, and tangy.

A rich stew featuring tender oxtail in a thick savory peanut sauce. Served with steamed vegetables. It has a subtle flavor on its own, so it is traditionally eaten with salty shrimp paste (bagoong).