Khun Ching Filipino and Thai Restaurant

Pork slices braised in a sauce of vinegar, soy sauce, garlic, and peppercorns. Savory, tangy, and slightly salty with tender meat. A classic Filipino dish best enjoyed with steamed rice.

Braised pork belly stewed with soy sauce, vinegar, brown sugar, and fermented black beans. The flavor is sweet and savory with melt-in-your-mouth fat. A Visayan specialty similar to adobo but sweeter.

A sour tamarind-based soup with pork and various vegetables like radish and water spinach. The broth is tangy and savory, perfect for cutting through rich flavors. Served hot, typically with rice.

Pork cubes cooked in coconut milk with shrimp paste and plenty of chilies. Creamy, salty, and spicy. A rich dish that pairs perfectly with plain rice.

Pork stewed in tomato sauce with liver spread, bell peppers, carrots, and potatoes. Rich, savory, and slightly thick sauce. A hearty comfort food.

A savory stew of pork meat and offal simmered in a rich, dark gravy made from pig's blood, vinegar, and spices. Often called 'chocolate meat,' it has a unique tangy and savory flavor. Commonly eaten with rice or puto (rice cakes).

Pork pieces sautéed and stewed in shrimp paste (bagoong) with garlic, onions, and chili. Salty, umami-rich, and bold in flavor. Best balanced with plenty of steamed rice.

Chopped pork (often face and belly) seasoned with calamansi, onions, and chili peppers. Crispy, savory, fatty, and tangy. A popular appetizer or main dish, often served on a sizzling plate.

Sliced pork marinated and cooked in soy sauce and calamansi (citrus) with onion rings. Salty and tangy with a savory sauce. The Filipino version of beef steak.

Filipino-style spring rolls filled with ground pork and minced vegetables, deep-fried until golden. Crispy on the outside and savory inside. Served with a sweet and sour dipping sauce.

Crispy deep-fried pork belly (Bagnet) served in a thick, savory peanut sauce with vegetables. Combining crispy textures with a creamy, nutty sauce. Traditionally eaten with shrimp paste on the side.

A tomato-based stew with pork cubes, liver, carrots, and potatoes. Savory and hearty. A staple dish at Filipino gatherings.

Chicken pieces braised in vinegar, soy sauce, garlic, and pepper. The national dish of the Philippines, offering a balance of salty and sour flavors. Best eaten with rice.

A gingery chicken soup with green papaya or chayote and chili leaves. Light, savory, and comforting broth. Often served as a restorative meal.

Deep-fried chicken pieces with crispy skin. Juicy and savory. A universal favorite.

Chicken stewed in tomato sauce with carrots, potatoes, and bell peppers. Mildly sweet and savory tomato flavor. A home-style comfort dish.

Crispy fried spring rolls filled with ground chicken and vegetables. Crunchy and bite-sized. Dipped in sweet chili or sweet and sour sauce.

Chicken soup cooked with tamarind leaves and pulp base. Sour and savory broth similar to Sinigang but made specifically with chicken. Refreshing and appetizing.

Chopped chicken meat seasoned with calamansi, onions, and chili. A lighter alternative to the traditional pork version but still savory and tangy. Served on a sizzling plate.

A beef bone marrow soup that is a cross between Bulalo and Sinigang. Sour (from batuan fruit) and savory broth. Rich and hearty.

Beef chunks stewed in a rich tomato sauce with liver spread, peppers, and cheese. Savory, slightly spicy, and thick. A festive Filipino dish.

Braised beef brisket cooked with soy sauce, star anise, and sugar. Sweet, savory, and aromatic tender meat. Traditionally served with garlic fried rice and soup.

Beef stewed in tomato sauce with potatoes and carrots, often with added soy sauce and calamansi. Tangy and savory tomato profile. The beef is typically larded with fat for moisture.

A boiled beef stew with plantains (saba banana), vegetables, and sometimes tomato sauce. A unique combination of savory and slightly sweet flavors from the banana. Very hearty.

Beef and vegetables stewed in a thick, savory peanut sauce. Mild and nutty flavor. Essential to eat with a side of salty shrimp paste (bagoong) to enhance the taste.

Simple boiled beef soup with vegetables like cabbage, corn, and potatoes. The broth is clear and savory, highlighting the natural beef flavor. A comforting meal on a rainy day.

Goat meat stewed in a rich tomato sauce with liver spread, vegetables, and spices. Gamey, savory, and flavorful. A specialty dish often served at celebrations.

Goat meat cooked adobo-style with vinegar, soy sauce, garlic, and spices. The acidity helps tenderize the meat and balance its gamey flavor. Savory and tangy.

Pork dumplings, available steamed or fried. Savory meat filling wrapped in a thin dough. Served with soy sauce, calamansi, and chili garlic oil.

Sweet banana spring rolls made with saba bananas and jackfruit wrapped in lumpia wrapper and deep-fried with sugar. Crunchy, sweet, and warm. A classic Filipino snack.

Filipino-style chicken meatloaf rolled with hotdogs and other ingredients. Steamed or fried slices. Savory and sweet, often eaten with rice or as a snack.

Tuna mackerel cooked in coconut milk with vinegar and spices. Creamy, tangy, and savory. The richness of the coconut milk balances the fish's strong flavor.

Tuna mackerel stewed in vinegar, garlic, and spices. Sour and savory. A preservation-style dish that tastes even better after a day.

Deep-fried round scad fish. Simple, crispy, and salty. Best eaten with rice and a dip of vinegar or fish paste.

Milkfish in a sour tamarind broth with vegetables. The belly fat of the bangus is highly prized. Refreshing sour soup.

Milkfish stewed in vinegar, garlic, ginger, and peppers. Sour and savory with a distinct ginger aroma. A staple Filipino fish dish.

Squid cooked in a spicy sauce, likely with its own ink or a tomato base. Chewy texture with a kick of heat. Great as an appetizer (pulutan) or main dish.

Round scad fish stewed in vinegar and spices. Sour, savory, and simple. A common comfort food.

Unripe jackfruit cooked in coconut milk, often with shrimp paste. Creamy and savory with a meat-like texture from the jackfruit.

Stir-fried mixed vegetables (cabbage, carrots, chayote, etc.) in a thickened savory sauce. Crunchy and light. Often contains bits of meat or seafood.

A medley of local vegetables (squash, okra, bitter melon, eggplant) stewed in shrimp paste. Salty, savory, and slightly bitter. A distinct Ilocano dish.

Squash and yardlong beans cooked in coconut milk. Sweet from the squash, creamy from the coconut, and savory. A rich vegetable dish.

Sautéed bitter melon slices scrambled with eggs. The egg balances the vegetable's natural bitterness. A healthy and savory dish.

Eggplant omelet made by grilling the eggplant, flattening it, and frying it with beaten egg. Smoky, savory, and soft. A simple but beloved Filipino comfort food.

A breakfast combo featuring ham, garlic fried rice (sinangag), and a fried egg (itlog). Savory and filling.

A meal combo with corned beef, garlic fried rice, and fried egg. Salty and savory beef mixed with rice is a favorite breakfast.

Hotdogs served with garlic fried rice and fried egg. The bright red Filipino hotdogs are savory and slightly sweet.

Luncheon meat (Spam) slices served with garlic fried rice and fried egg. A popular modern silog variation.

Dried cured squid (pusit) served with garlic fried rice and fried egg. The squid is chewy and salty, pairing well with vinegar dip.

Cured pork (tapa) served with garlic fried rice and fried egg. The quintessential Filipino breakfast combo. Sweet, salty, and garlic flavors.

Sweet cured pork (tocino) served with garlic fried rice and fried egg. The meat is tender, sticky, and sweet.

Fried milkfish (bangus) served with garlic fried rice and fried egg. The fish is often marinated in vinegar and garlic before frying.

Rice bowl topped with savory pork adobo. A convenient single-serving meal.

Rice bowl topped with chicken adobo. Savory, tangy, and filling.

Rice bowl topped with crispy, savory pork sisig. Mix it together for a flavorful bite.

Rice bowl served with crispy pork spring rolls (Lumpia). A crunchy and satisfying meal.

Rice bowl topped with spicy and creamy Bicol Express pork. Rich coconut sauce over rice.

Rice bowl with pork cooked in shrimp paste. Salty and bold flavors perfectly matched with rice.

Rice bowl topped with crispy deep-fried pork belly chunks. Served with dipping sauce.

A famous Filipino shaved ice dessert packed with sweet beans, fruits, jellies, and topped with milk. Mix it all up ('halo') to eat. Sweet, creamy, and refreshing.

A large serving of the classic shaved ice dessert, perfect for sharing. Loaded with ingredients like ube, leche flan, beans, and fruits.

A Filipino creme caramel custard. Rich, creamy, and topped with golden caramel syrup. Smooth texture.

A larger portion of the creamy caramel custard. Sweet and indulgent.

A jam made from purple yam (ube), milk, and sugar. Thick, sweet, and nutty. Can be eaten on its own or used as a topping.

Steamed rice cakes topped with a slice of cheese. Soft, fluffy, and slightly sweet with a savory cheese contrast.

Stir-fried rice noodles with vegetables and meat. Savory and garlicky. A classic snack (merienda) dish.

A layered refrigerator cake made with graham crackers, cream, and fresh mangoes. Sweet, creamy, and chilled.

A rice cake topped with coconut curd (latik). Soft, sticky, and sweet with a toasted coconut flavor.

Purple rice cake steamed in bamboo tubes. Chewy and slightly sweet, usually served with butter, sugar, and grated coconut. A holiday favorite.

Pastry turnover filled with savory chicken and vegetable filling. Baked or fried crust with a hot, flavorful center.

Black coffee made by diluting espresso with water. Robust and bold coffee flavor. Can be served piping hot or refreshing cold.

Espresso with steamed milk and a light layer of foam. Creamy and milky with a smooth coffee taste.

Americano coffee sweetened with honey. A floral sweetness complements the bitter coffee.

Espresso topped with a thick layer of milk foam. Strong coffee flavor with a frothy texture.

Chocolate drink. Rich, sweet, and chocolaty. Comforting when hot, refreshing when iced.

Concentrated coffee shot. Intense and strong. Served in a small portion.

Iced tea flavored with lemon. Sweet, tart, and refreshing.

Sweet, spiced tea made with condensed milk. Orange in color with a creamy, distinct vanilla and anise flavor. Served iced.

Fizzy soda mixed with red syrup (often sala flavor) and lime. Sweet, tangy, and bubbly.

Thai pink milk (Nom Yen) made from red syrup and milk. Sweet, creamy, and tastes like strawberries or bubblegum.

Thai green milk tea. Creamy and sweet with a jasmine and green tea floral aroma. Served iced.