New Nanay’s

A fresh salad made with fiddlehead ferns (paco/warabi), known for their crisp texture and grassy flavor. Paired with mild mozzarella cheese.

A tart and crunchy salad made from chopped green mangoes mixed with fresh tomatoes and onions. Typically seasoned with fermented shrimp paste (bagoong) for a savory contrast.

Fresh spring rolls wrapped in rice paper with vegetables and meat or shrimp. Served with a savory dipping sauce.

Deep-fried spring rolls filled with a savory mixture of ground pork, onions, and carrots. Crispy on the outside and juicy inside, typically served with sweet and sour sauce.

A comforting clear soup made by boiling meat with vegetables like cabbage, potatoes, and corn. Similar to a pot-au-feu, it has a mild, savory broth.

A signature Filipino sour soup made with tamarind and shrimp. The broth is tangy and savory, filled with vegetables like water spinach and radish.

A variation of the classic sour tamarind soup using fish. Light yet flavorful, with a distinct sour kick from the tamarind base.

The classic Filipino sour soup featuring meat in a tamarind-infused broth with vegetables. The sourness is refreshing and pairs perfectly with steamed rice.

A ginger-based chicken soup with green papaya or chayote and chili leaves. The broth is clear, warming, and slightly peppery from the ginger.

A rich beef stew cooked in tomato sauce with potatoes, carrots, and bell peppers. Often thickened with liver spread and cheese, giving it a savory and creamy depth.

Chicken simmered in a spicy coconut milk curry with red chili paste. Creamy, aromatic, and spicy.

Braised pork leg cooked slowly in a soy sauce and sugar mixture with star anise and banana blossoms. The meat is incredibly tender and the sauce is savory-sweet.

Beef stew braised in tomato sauce with soy sauce and calamansi (Philippine lime). It has a tangy and savory flavor profile, served with potatoes and carrots.

Also known as Bistek, this is thinly sliced beef marinated in soy sauce and calamansi juice, then pan-fried. Served topped with soft onion rings.

Shrimp sautéed in a spicy tomato and garlic sauce, often served on a sizzling hot plate. A popular appetizer or main dish with a kick.

Shrimp cooked in rich coconut milk with spices and sometimes squash or beans. The sauce is creamy and savory with a hint of natural sweetness from the coconut.

Deep-fried fish topped with a sweet and sour sauce containing julienned ginger, onions, and bell peppers. The sauce is thickened and glossy.

Whole tilapia fish deep-fried until golden and crispy. Simple and savory, usually dipped in soy sauce with calamansi or vinegar.

Milkfish marinated in vinegar, garlic, and pepper, then fried. It has a tangy garlic flavor and is a classic Filipino breakfast staple.

A seafood twist on the classic pork dish, made with minced fish seasoned with calamansi, onions, and chili peppers. Served on a hot plate, it is savory and slightly sour.

Savory rice porridge (lugaw) served with a side of fried tofu and boiled pork (tokwa't baboy) in a soy-vinegar dressing. A hearty and comforting meal.

Thin rice noodles stir-fried with meat and vegetables like carrots, cabbage, and beans. A staple Filipino dish seasoned with soy sauce and calamansi.

A famous layered dessert with shaved ice, evaporated milk, and various mix-ins like sweet beans, jellies, and fruits. Topped with ube (purple yam) ice cream and flan.

A refreshing dessert made with young coconut strips and green pandan-flavored jelly cubes in sweetened cream. Sweet, creamy, and fragrant.

A Filipino custard pie with a rich, sweet filling made of eggs and milk in a flaky crust. Similar to a chess pie or custard tart.

A soft, spongy rice cake traditionally cooked in banana leaves. Often topped with salted egg and cheese for a sweet and savory flavor.

A moist and dense cake made from grated cassava root and coconut milk. Usually topped with a creamy custard layer.

Scoops of ice cream from a popular Filipino brand known for rich and creamy flavors.

Fried banana rolls (turon) served with ice cream (sorbetes). A delicious combination of hot, crispy fruit and cold, creamy dessert.

A rich and heavy caramel custard made with egg yolks and condensed milk. Smooth, creamy, and topped with golden caramel syrup.