Sinigang, (tamarind soup)
This fish dish can compete with any bouillabaisse
With my bouillabaisse background, I'm quite comfortable to poach fish in a broth. We flavored the vegetable broth with tamarind & kalamungay leaves.
We use my favorite fish in the close waters, the onaga. The skin is removed, crisp & served on top of the fish, this is our personal touch on the Filipino recipe.
The dish is garnished with long beans, cabbage, Sumida watercress & taro.
The tamarind gives to the broth a subtle acidity which has no equivalent. This fish dish can compete with any bouillabaisse in Marseilles & any cioppino in San Francisco...
Might be the most popular Filipino dish
Niman pork wrapped in bacon
bean vermicelli, onion, carrot, celery
bell pepper, calamansi. adobo jus
ight be the most popular Filipino dish! Don't expect adobo stew... We concentrated on the specific adobo flavors: vinegar-salt & black pepper-bay leaves.
The pork loin is wrapped in bacon & roasted. Served with pancit (bean vermicelli) garnished with onion, carrot, celery, bell pepper...
The adobo sauce is made from pork jus.
Mix everything together before savoring
coconut shaved ice
gelées, azuki beans
corn custard and much more!
If you are allergic to coconut you must pass this one. Jose is having a lot of fun...This wonderful dessert has a ton of ingredients...shave ice, ice cream, custard, gelées, corn custard, azuki beans & of course coconut: fresh pulp, coconut water, coconut gelée etc...
Looks gorgeous when placed in front of you. Don't look at it too long & take your picture very fast...it is melting. Then be sure to mix the ingredients together before savoring. The dessert is divine & would be comfortable on any 3 Michelin star menu!
This is a limited time
and we look forward to cooking it for you. Of course we also have our 6-course menu and our Grand Tasting.
Bon Appetit and see you soon!
George Mavro/Chef Mavro